Bread (Mozzarella Cheese Mayonnaise Bread) | Recipe transcription by Qiong Cooking
Qiong Cooking Time required : 45minutes
漬物（きゅうりの漬物）｜だれウマ【料理研究家】さんのレシピ書き起こし
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Ingredients
- きゅうり : 3～6本
- レモン : 1/4個
- 鷹の爪 : 1個
- (A) Salt : 大さじ1/2
- (A) Sugar : 大さじ1と1/2
- (A) Kombucha : 小さじ1
- (A) Japanese-style granulated soup stock : 小さじ1
Time required
10minutes
Procedure
-
1)
きゅうりの下準備をする
02:12
Cut off both ends of a well-washed cucumber and peel it in about 4 places with a peeler.
Sprinkle 1/2 tablespoon of salt (not included in the recipe) and rub with a board.
Wash to remove salt and dry with kitchen paper. -
2)
レモンを切る
04:02
レモンの皮をよく洗い、薄切りにする。
-
3)
漬ける
04:45
保存容器に(A)、手で細かく千切った鷹の爪、水大さじ3(分量外)を加えよく混ぜ合わせる。
1、2を加え、時々返しながら冷蔵庫で1晩以上漬けたら完成。
Point
- It is best to choose cucumbers that are not curved.
- Using lemon gives the pickles a rich flavor and sour taste.
・Lemon can be substituted with 1 teaspoon of vinegar.
・You can remove the chili peppers if you like.
- Peeling the cucumber in about four places will allow the moisture to come out more easily, making it easier for the flavor to penetrate and improving the texture.
・We recommend using zip bags instead of storage containers.
If you like it spicy, try adding chili pepper seeds.
*Time spent in the refrigerator is not included in the time required.
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