とん平焼き（豚バラ肉とチーズのとん平焼き）｜だれウマ【料理研究家】さんのレシピ書き起こし
Who horse [cooking expert] Time required : 6minutes
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シロップ（赤紫蘇シロップ）｜夕方食堂さんのレシピ書き起こし
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Ingredients
- 赤紫蘇 : 300g
- 大葉 : 3～4枚
- 水 : 1.5L
- Cane sugar : 250g
- クエン酸 : 15g
Time required
30minutes
Procedure
-
1)
Boil red shiso
00:50
Tear the red shiso leaves into pieces, place in a bowl and rinse with water.
Place in almost boiling water (not included in the recipe) along with the shiso leaves.
Once it boils again, reduce heat to just before boiling and simmer for 15 minutes.
Place the bowl in a colander and use a rubber spatula to thoroughly squeeze out any cooking liquid remaining in the leaves. -
2)
きび砂糖を溶かす
04:08
フライパンにきび砂糖を入れて、煮汁を戻し加熱して砂糖を溶かす。
ボウルに移して粗熱を取る。 -
3)
クエン酸を溶かす
06:37
粗熱が取れたら、クエン酸を加えて混ぜ溶かす。
保存容器に入れたら完成。
Point
・Red shiso weighs about 200g after the leaves are removed.
- 15g of citric acid can be substituted with the juice of one lemon or 50-60ml of apple cider vinegar.
-Adding citric acid will add sourness and make the color more vibrant.
- It is best to dilute the syrup with carbonated water or water before drinking.
・Can be stored in the refrigerator for 3 months.
- After making the syrup, the red shiso scraps are finely chopped, stir-fried to remove the moisture, and then stir-fried with two handfuls of bonito flakes, 15 to 20 g of small sardines, and 1-1/2 to 2 tablespoons of salt, and finally sesame seeds are added to make a topping.
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