蒸し鶏（鶏もも肉のよだれ鶏）｜低糖質食堂 / masaさんのレシピ書き起こし
Low-carb restaurant / masa Time required : 20minutes
Potato Salad | Transcription of Kagoma Ogojo's recipe
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Ingredients
- potato : 2 pieces (300g)
- Vinegar (for dressing) : 1 tsp
- Salad oil (for dressing) : 1 tablespoon
- Salt (for dressing) : 1/2 teaspoon
- carrot : 1/2 (100g)
- cucumber : 1 bottle (100g)
- Ham : 5 sheets
- Boiled egg : 1 piece
- mayonnaise : 5 tbsp
- Black pepper : a little
Time required
25minutes
Procedure
-
1)
Prepare the ingredients
00:13
Peel the potatoes and cut them into 3 cm pieces, peel the carrots and cut them into thin ginkgo biloba, both of which are boiled from water. Cut the cucumber in half lengthwise, slice it into thin slices, sprinkle with salt and knead. Cut the ham into strips. Make a boiled egg.
-
2)
Make dressing
01:54
Mix vinegar, salt and vegetable oil well to make a dressing.
-
3)
Finely chop the boiled egg
02:12
Peel the boiled egg and chop it into small pieces. You can easily chop the eggs in a bowl by crushing them with a whisk.
-
4)
Crush the potatoes and season
02:23
After confirming that the potatoes are cooked, drain them well, transfer them to a bowl and mash them with a masher. Mix the dressing while it is hot and mix well.
-
5)
Finish
03:04
Mix mayonnaise and black pepper with other ingredients and it's done.
Point
・ Authentic potato salad recipe.
・ Potatoes and carrot root vegetables are boiled from water. A sign that the bamboo skewers and chopsticks have been simmered when they pass through. The trick is to throw away the water and heat the pot again to thoroughly remove the water.
・ Cucumber has a lot of water, so remove the water by rubbing it with salt and leaving it for a while.
-The dressing can be replaced with a commercially available French dressing.
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