唐揚げ（エリンギの唐揚げ）｜table diary 식탁일기さんのレシピ書き起こし
식탁일기 table diary Time required : 50minutes
#Vegetable dishes
#Appetizers
#Popular YouTuber (more than 100,000 registered users)
#summer
#Easy
#作り置き
漬物（きゅうりのニンニク漬け）｜【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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- 387本
Ingredients
- cucumber : 600g
- にんじん : 120g
- ニンニク : 50g
- ネギ : 1束
- (A) Soy sauce : 225cc
- (A) Mirin : 150cc
- (A) sugar : 大さじ2
- (A) Vinegar : 150cc
- (A) Red pepper : 1本
- (A) salt : 小さじ1/2
- (A) Sesame oil : 大さじ2
- (A) Sesame : 大さじ2
Time required
10minutes
Procedure
-
1)
prepare the vegetables
00:24
Cut the cucumber in half lengthwise and remove the seeds with a spoon.
Cut the cucumber into 4-5 cm wide pieces, then cut them lengthwise into 5-6 equal pieces and place them in a container.
Peel the carrots, cut them into thin strips and put them in a container.
Cut the green onions into 4-5cm wide pieces and place them in a container.
Slice the ginger into thin strips, cut into strips and place in a container.
Slice the garlic lengthwise and place it in a container. -
2)
pickle
02:45
Put (A) in 1.
Complete by chilling in the refrigerator for 1 hour.
Point
・Use large cucumbers.
・When removing cucumber seeds with a spoon, hold the spoon short and diagonally.
・Due to the expanding color of carrots, cut them into smaller pieces than cucumbers.
・When making summer pickles, do not knead the ingredients to avoid crushing them.
・It will keep for a month, but it is best to eat it within a week.
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