アイスクリーム（ラムレーズンのアイスクリーム）｜ゆう スイーツ研究家さんのレシピ書き起こし
Yu Sweets Researcher Time required : 60minutes
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Salad with vegetables and salted kelp | Party Kitchen
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Ingredients
- cabbage : 1/2 piece
- Carrots : 1/2
- Cucumber : One
- tomato : 1 piece
- Ham : 4 sheets
- Canned corn : 1 can
- Salt kelp : About 30g
- Katsuobushi : Hitonigiri
- (A) Salad oil : 2 tablespoons
- (A) Vinegar : 2 tablespoons
- (A) Sugar : 1 tablespoon
Time required
50minutes
Procedure
-
1)
Prepare cabbage and carrots
01:36
Cut cabbage and carrots into thin strips, heat them in a microwave oven, transfer them to a colander, put a weight on them, and squeeze out the water.
-
2)
Cut the ingredients
02:48
Cut tomatoes into cubes, cucumbers into slices, ham into small pieces, corn drained, and put them all in a bowl.
-
3)
Add salted kelp and dried bonito
03:34
Add salted kelp and dried bonito to bowl 2 and mix roughly.
-
4)
Add cabbage and carrots
05:56
Drain the cabbage and carrots thoroughly, add to 3 and mix the whole with a spoon.
-
5)
Make dressing
07:39
Put (A) in a container and mix well.
-
6)
Finish
07:54
Complete by turning the dressing to 4.
Point
・ The salad that appears in "Salad de Genki", which is learned in the Japanese language class of the first grade of elementary school, reproduces the popular lunch menu in elementary school.
・ The "Nonoji cabbage peeler" that we are using has a jagged blade, so we recommend it because you can make fluffy shredded cabbage.
・ Cabbage and carrots need only be slightly softened.
・ The key to delicious cabbage and carrots is to drain them well.
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