もう豚バラ買わなくていい、調味料一つで旨いキャベツの豚こま煮がヤバい｜料理研究家リュウジさんのバズレシピ書き起こし
Cooking expert Ryuji's buzz recipe Time required : minutes
柿ペースト｜coris cookingさんのレシピ書き起こし
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Ingredients
- persimmon : about 4
- 砂糖 : 150g
- 水 : 70g
Time required
15minutes
Procedure
-
1)
prepare persimmons
00:36
Take persimmon stems and peel off the skin.
Cut to size and remove seeds. -
2)
heat up
01:40
Put the persimmon in a hand pan.
Add water and sugar.
Heat over medium heat while stirring occasionally with a rubber spatula.
When it boils, reduce the heat to medium low and heat while removing the scum.
stop the fire. -
3)
stir
03:52
Put 2 in a juicer and stir to complete.
Point
・Use ripe persimmons.
・The persimmon is about 450g with the skin removed and the seeds removed.
・The amount of sugar is about 30% of the amount of persimmon pulp, and the amount of water is about 15% of the amount of pulp.
・During step 2, heat the persimmons until the moisture is removed and the persimmons become translucent.
・Ideal as a sauce for sweets and desserts.
・If you put it in a storage bag and freeze it, it can be stored for a long time.
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