蒸しナス（蒸しナスのユッケ風）｜低糖質食堂 / masaさんのレシピ書き起こし
Low-carb restaurant / masa Time required : 25minutes
#Vegetable dishes
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醤油漬け（青とうがらしの醤油漬け）｜coris cookingさんのレシピ書き起こし
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Ingredients
- green chili pepper : Appropriate amount
- 醤油 : 適量
- みりん : 適量
- ニンニクの薄切り : 2枚
Time required
10minutes
Procedure
-
1)
Preparing the Green Chili Pepper
00:27
Place the green chillies in a bowl.
Add water (not listed) and wash.
Drain on kitchen paper.
Remove the stems and cut into approximately 7mm to 1cm pieces. -
2)
pickle
01:38
Place the green chili peppers in a storage container, storage jar or storage bag.
Pour in the soy sauce and mirin.
Add thinly sliced garlic.
Cover tightly with plastic wrap and leave to marinate in the refrigerator for at least 24 hours.
Point
・We use fresh green chili peppers.
・Use your desired amount of green chili pepper.
・Add soy sauce and mirin until the green chili peppers are submerged. The ratio is 3 parts soy sauce to 1 part mirin.
- Wear vinyl gloves when handling green chili peppers.
・You can leave the seeds of green chili peppers attached.
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