Namul (Chinese cabbage namul) | Recipe transcription from Asagohan Channel
あさごはんチャンネル Time required : 15minutes
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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)
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)
make pickled sauce
02:35
Put (A) in a bowl and mix.
-
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)
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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ナムル（ゆで卵と塩昆布のナムル）｜あさごはんチャンネルさんのレシピ書き起こし
あさごはんチャンネル Time required : 20minutes
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