お手軽中華レシピ！ふっくら柔らかでさっぱり濃厚！黒酢肉だんごの作り方｜料理研究家コウケンテツさんレシピ書き起こし
Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel] Time required : 20minutes
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酢漬け（新玉ねぎとオクラの酢漬け）｜ まかないチャレンジ! さんのレシピ書き起こし
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Ingredients
- 新玉ねぎ : 1個
- オクラ : 1パック
- (A)酢 : 90cc
- (A)醤油 : 30cc
- (A)砂糖 : 大さじ2
Time required
10minutes
Procedure
-
1)
合わせ酢を作る
01:52
ボウルに(A)を入れてよく混ぜて砂糖を溶かす。
-
2)
切る
03:06
Cut off the stems of the okra and remove any darkened parts.
Sprinkle a little salt on it and roll it on a cutting board to remove any fine hairs.
Rinse with water, chop thinly and add to bowl 1.
Remove the stems from the spring onions, slice them thinly, and add to bowl 1. -
3)
漬ける
08:43
2を軽く混ぜて馴染ませる。
落としラップをして冷蔵庫で1日漬け込んで完成。
Point
・Slice the okra and spring onions as thinly as possible.
・Okra can be eaten raw.
・In the video, it is made in a bowl, but you can also use a plastic bag.
- New onions will lose their tangles while they are pickled, so there is no need to soak them in water.
-It will keep in the refrigerator for about a week, so it's convenient to prepare in advance.
The time required does not include marinating time.
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