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Broccoli Salad | Transcription of Kenmasu Cooking's recipe

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Cooking

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Ingredients

broccoli : 1 bunch
Ham : 56g
6P cheese : 2 pieces
onion : 1/4 piece
Tuna can : 1 can
Salt when boiling : 1 tsp
mayonnaise : Appropriate amount
Black pepper : a little

Time required

15minutes

Procedure

1) Cut broccoli 00:55
Cut into broccoli bunches and slice the stems thinly.
2) Boil broccoli 01:40
Put plenty of hot water, salt and broccoli in a pan and boil for about 2 minutes.
After boiling, put it in a colander and place it on kitchen paper with the leaves down and let it cool.
3) Make onion slices 03:30
Slice the onion as thinly as possible so as to cut off the fibers, spread it on kitchen paper, and leave it in a well-ventilated place for about 10 minutes to remove the spiciness.
4) Season 06:01
Cut the cheese and ham into 5mm cubes and put them in a bowl.
Drain the tuna cans before putting them in a bowl.
Add broccoli and onions and mix with mayonnaise.
If you like, add black pepper and you're done!

Point

When boiling green vegetables, add a large amount of salt to make them boil vividly. When the nails are raised, they are boiled well.
When cooling the broccoli, if you leave it in a colander, it will give a sticky finish, so if you put the leaves on the kitchen paper with the leaves facing down, the space between the leaves will be Moisture can be removed firmly.
When onions are cut along the fibers, they have a crispy and chewy texture and are spicy. On the other hand, cutting the fibers to cut them gives a soft texture.
Nutrients escape when exposed to water, so it is recommended to spread the onion slices on kitchen paper immediately after slicing and leave them in a well-ventilated place for about 10 minutes to remove the spiciness.