Salad (Okra and Cucumber Vinegared Miso Salad) | Recipe transcription by cook kafemaru
cook kafemaru Time required : 15minutes
Minestrone | Naos Kitchen's Recipe Transcription
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Ingredients
- (A) Onions : 1 ball
- (A) Carrot : 1/2
- (A) Potatoes : 1 piece
- (A) Cabbage : 50g
- Canned tomatoes (boiled in water) : 1 can
- Garlic : 2 pieces
- olive oil : 1 tablespoon
- Salt and pepper : Appropriate amount
- Consomme (cube) : 1 piece
- water : 500ml
- Dried parsley : as you like
- Grated cheese : as you like
Time required
40minutes
Procedure
-
1)
Cut vegetables
00:13
Garlic is finely chopped.
Cut the vegetables in (A) into small pieces. -
2)
Add aroma to the oil
01:42
Sprinkle olive oil in a pan and fry the garlic over low heat.
-
3)
stir fry
02:00
Add onions and fry until tender.
Add 1 vegetable and canned tomatoes and fry lightly.
Add water, consomme and salt and pepper and mix. -
4)
Boil
02:50
Boil over medium heat for about 15 minutes after boiling.
Place in a bowl and sprinkle with dried parsley and grated cheese if you like.
Point
・ Vegetables should be the same size so that the streets of the fire are even.
・ By adding garlic to olive oil and heating it over low heat, the scent is transferred to the oil.
・ Stir-fry vegetables until they are tender, so that the flavor of the soup soaks in.
・ Sprinkle grated cheese on the finish to increase the richness. There is no problem even if you do not put it in.
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