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Sweet and sour pickles (sweet and sour pickled bitter gourd) | Transcript of Chararinko Cook's recipe

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Ingredients

  • ゴーヤ : 約200g
  • ミョウガ : 2本
  • 塩 : 小さじ1
  • (A) Vinegar : 200ml
  • (A) millet sugar : 50g
  • (A) salt : 小さじ1
  • 氷 : 80g

Time required

15minutes

Procedure

  1. 1) cut material 00:48

    Cut off both ends of bitter gourd and remove the seeds with a spoon.
    Cut into 2-3mm width and put in a bowl.
    Cut off the base of the myoga ginger, cut into quarters, and add to the bowl.
    Add salt, mix and leave for 5 minutes.

  2. 2) make pickled sauce 02:35

    Put (A) in a bowl and mix.

  3. 3) Blanch 03:17

    Add water (not listed) to a pot and bring to a boil.
    Add 1 and drain the water when it boils again.

  4. 4) 漬ける 03:50

    2に氷、3を入れる。
    保存容器に入れ、冷蔵庫で半日~1日漬ける。
    お皿に盛って完成。

Point

・Use a storage container that can be sealed, and sterilize it by boiling.
・Can be stored in a refrigerator (5 degrees Celsius) for about a week.
・White sugar, oligosaccharides, and artificial sweeteners can be substituted for cane sugar.
・In step 3, blanching lightly is enough.
・Things that have been pickled for a long time can be combined with sandwiches and hamburgers like pickles.

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