とんかつ（ナスと豚ロース肉のとんかつ）｜kattyanneru/かっちゃんねるさんのレシピ書き起こし
kattyanneru Time required : 30minutes
酢漬け（酢キャベツ）｜【田舎そば川原】料理・漬物さんのレシピ書き起こし
お気に入りに追加![[Countryside Soba Kawahara] Cooking / Pickles](https://yt3.ggpht.com/X3UiRvN4Pqp4w5dxlFZAossU0dhS8YOr7nZwLuwi6dYPQhYpz0Wk2WaOKWOAxTXmZHhR_tz9xg=s240-c-k-c0x00ffffff-no-rj)
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- Number of Videos
- 387本
Ingredients
- cabbage : 300g
- 酢 : 150cc
- 蜂蜜 : 大さじ2
- salt : ひとつまみ
- 生姜 : 1欠
- オクラ : 3本
- みょうが : Three
- 梅干し : 2個
- レモン : 1/2個
Time required
10minutes
Procedure
-
1)
prepare the ingredients
00:17
Shred the cabbage.
Cut the myoga and okra into round slices.
Cut the ginger into strips.
Cut the lemon into ginkgo pieces.
Place the chopped ingredients in a bowl and sprinkle with salt.
Chop the umeboshi into a paste and put it in a bowl with the seeds. -
2)
to season
02:52
Add vinegar and honey to 1 and mix.
Place in the refrigerator and chill for about 30 minutes to complete.
Point
・Slicing myoga into round slices makes it easier to eat.
・Choose okra without horns.
・Lemons are domestically produced.
・When cutting a lemon, make sure that the juice does not come out.
・Chilling time for about 30 minutes is not included in the required time.
・It is best to finish eating within a week.
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