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甘酢漬け（蓮根の甘酢漬け）｜ coris cookingさんのレシピ書き起こし

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coris cooking

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Ingredients

(A) Water : 250g
(A) Rice vinegar : 100g
(A) sugar : 大さじ3
(A) salt : 5g
鷹の爪 : 1/2本
蓮根 : 約300g〜400g

Time required

25minutes

Procedure

1) make sweet vinegar 00:22
Put (A) in a pot.
Heat over medium heat while stirring with a spatula.
2) Preparing the lotus root 01:12
Wash the lotus root and water (not listed) in a bowl.
Peel the skin thinly with a peeler.
Cut into thin slices.
Put the lotus root and water (not listed) in a bowl and leave for 5 minutes.
Drain in a colander and drain the water (not listed).
3) boil lotus root 02:33
Put water (not listed) in a pot and heat it over high heat.
When it boils, add the lotus root.
Boil over medium heat for about 3 minutes.
Drain in a colander and drain hot water (not listed).
4) 漬ける 03:52
保存容器に蓮根を入れる。
1を流し入れて蓮根をならす。
鷹の爪を入れる。
密着ラップをして冷蔵庫に2時間以上置いて完成。

Point

・Grain vinegar can be substituted for rice vinegar.
・During step 1, when the sugar melts, the sweet vinegar is ready.
・Put the lotus root and water (not listed) in a bowl and let it sit for 5 minutes to remove the scum from the lotus root.
・In step 3, boil the lotus root until it becomes transparent.
・You don't have to put the hawk's claws.
・Time required for 2 hours or more in the refrigerator is not included.