小倉知巳のイタリアンプロ養成講座 Time required : 30minutes
漬物(小松菜漬け)|夕方食堂さんのレシピ書き起こし
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- Number of Videos
- 688本
Ingredients
- Komatsuna : 2 bags
- 塩 : 小さじ2
- 唐辛子 : 1本
- (A)水 : 大さじ1
- (A)酢 : 大さじ1
- (A)白だし : 大さじ1
- (A)砂糖 : moderate amount
Time required
20minutes
Procedure
-
1)
cut komatsuna
00:45
Cut off the root of the komatsuna and wash well.
Separate the leaves and stems. -
2)
茎の水分を抜く
01:06
茎の部分と塩をジップ袋に入れ、全体に塩がまわるように振る。
空気を抜いて封を閉め、10分置く。 -
3)
漬ける
01:57
水分を捨て、葉の部分を加える。
(A)と種を取って輪切りにした唐辛子を加え全体を馴染ませる。
空気を抜いて封を閉め、冷蔵庫で1時間寝かせたら完成。
Point
・It is better to use a strong zip bag so that it does not break in the middle.
・The recipe in the video has a gentle flavor, so if you prefer a stronger flavor, you can add soy sauce.
・It has a good texture and does not have a harsh taste, so you can eat it as it is or use it as a rice ball.
・Chilling time in the refrigerator is not included in the required time.
・Can be stored in the refrigerator for about 1 week.
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