ふき下処理｜料理人 設楽の料理道場さんのレシピ書き起こし
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Ingredients
- butterbur : moderate amount
- 塩水 : 適量
- 塩 : 適量
Time required
10minutes
Procedure
-
1)
cut the butterbur
00:16
Cut off the base of the butterbur and cut into appropriate sizes.
-
2)
Boil butterbur
00:52
Sprinkle salt on the butterbur, rub it on a board, and wash it with water.
Boil salt water in a pot and boil the bottom of the butterbur.
After about 1 minute, add the upper part and boil. -
3)
peel off
03:08
When the wipes become soft, expose them to ice water.
When the heat is removed, peel off the skin.
Point
・You can use a frying pan instead of a pot.
・The salinity of salt water should be 0.8%.
・When boiling butterbur, use high heat.
・When peeling off the butterbur skin, it is good to peel it in a pulling motion.
・When storing fuki, soak it in water and store it in the refrigerator.
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