漬物（きゅうりの漬物）｜ばくばクックさんのレシピ書き起こし
Bakuba Cook Time required : 3minutes
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サラダ（茹でキャベツ）｜元気ママキッチンさんのレシピ書き起こし
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Ingredients
- cabbage : 1 ball
- 塩 : 小さじ1
Time required
10minutes
Procedure
-
1)
cut cabbage
00:23
Cut the cabbage into 2 or 4 equal parts, soak in water and wash.
Remove the core and cut into thick strips. -
2)
boil
01:16
Put water (not listed) in a pot and bring it to a boil.
Add salt and boil the cabbage in batches for about 20 seconds each.
The boiled cabbage is put in a colander and drained to complete.
Point
・Boil the water while you are cutting the cabbage to save time.
・Cabbage can be cooked even with residual heat, so you can boil it for about 20 seconds.
・If you boil a large amount of cabbage at once, the temperature of the water will drop, so it is better to boil it in several batches.
・It goes well with shirasu, salted kelp, tuna, etc.
・Can be stored in a clean storage container and stored in the refrigerator.
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