みぞれ煮（鶏むね肉のみぞれ煮）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし
Cooking expert Ryuji's buzz recipe Time required : 30minutes
Vermicelli Salad ｜ Recipe transcription of Kagoma Ogojo
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Ingredients
- Vermicelli (dry) : 60g
- Bean sprouts : 200g
- cucumber : One
- Crab stick : 80g
- vinegar : 2 tablespoons
- Dark soy sauce : 1 tablespoon
- Sesame oil : 1 tablespoon
- Roasted sesame : 1 tablespoon
Time required
20minutes
Procedure
-
1)
Prepare for bean sprouts and vermicelli
00:16
Boil water in a pot, boil bean sprouts, raise in a colander and cool. Boil the vermicelli in boiling water (keep the time indicated for vermicelli), raise it and wash it lightly with running water, and drain it. When the bean sprouts get rid of the heat, squeeze the water tightly with your hands.
-
2)
Prepare cucumber and crab stick
01:36
Shred the cucumber. Knead the salt to remove the water, and squeeze the water firmly. Loosen the crab sticks by hand.
-
3)
Season and finish
03:20
Mix vinegar, dark soy sauce, sesame oil, and roasted sesame seeds, and add vermicelli, bean sprouts, cucumber, and crab sticks to complete.
Point
・ Recipe for vermicelli salad that can be made quickly.
・ Low-calorie, strong side dish when you want another dish on the table.
・ Since bean sprouts have a lot of water, if they are boiled and the heat is removed, squeeze the water well to finish it without becoming watery.
・ Similar to bean sprouts, sprinkle cucumber with salt and squeeze the water well.
・ You can change the crab sticks into ham or arrange them with your favorite ingredients.
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