Freelance chef's room Time required : 25minutes
Broccoli Salad | Transcription of Kenmasu Cooking's recipe
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- 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
Cut into broccoli bunches and slice the stems thinly.
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.
Make onion slices
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.
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!
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.
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