ケーキ（レモンスポンジケーキ）｜ゆう スイーツ研究家さんのレシピ書き起こし
Yu Sweets Researcher Time required : 60minutes
#Korean cuisine
#Vegetable dishes
#Low calorie
#Popular YouTuber (more than 100,000 registered users)
#Over 10,000 views
Bean sprouts and cucumber namul | Chibikaba Cooking's recipe transcription
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Ingredients
- Bean sprouts : 2 bags
- Cucumber : Two
- Salt (for preparing cucumbers) : A pinch
- Sliced ham : 4 sheets
- Roasted white sesame : 2 tablespoons
- (A) Soy sauce : 1/2 teaspoon
- (A) Sugar : 1/2 teaspoon
- (A) Salt : 1/2 teaspoon
- (A) Pepper : a little
- (A) Chinese soup stock : 1/2 teaspoon
- (A) Sesame oil : 1 tablespoon
- (A) Vinegar : 1 tablespoon
Time required
15minutes
Procedure
-
1)
Get ready
00:45
Boil a large amount of water in a pot.
Shred the cucumbers, put them in a bowl, sprinkle with salt and rub lightly. -
2)
Boil the bean sprouts
01:27
When the water boils, add bean sprouts and boil lightly.
Raise it in a colander and flush it with running water to remove the rough heat and drain it. -
3)
Season
02:17
Sprout in a bowl and squeeze out the water from the salted cucumber.
Add shredded ham.
Add (A) and mix evenly throughout.
Point
-Since it is a simple cooking process, anyone can easily make it.
・ Boil the bean sprouts to the extent that they are dipped in hot water. The texture remains moderately and the finish is delicious.
・ By rubbing the cucumber with salt, excess water will come out, preventing the finish from becoming watery.
・ Once the ham is peeled off, it becomes easier to loosen after cutting.
・ Bean sprouts prevent the finish from becoming watery by draining excess water.
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