サラダ（キャベツとツナのサラダ）｜フリーランス料理人の部屋さんのレシピ書き起こし
Freelance chef's room Time required : 10minutes
Potato Salad ｜ Senzuki Recipe Channel with Cat's Recipe Transcription
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Ingredients
- Mackerel can (boiled in water) : 1 can
- potato : Three
- onion : 1/4 piece
- cabbage : 1/8 ball
- mayonnaise : 5 tbsp
- lemon juice : 1/2 tbsp
- Salt and pepper : Appropriate amount
Time required
15minutes
Procedure
-
1)
Prepare the potatoes
01:43
Remove the potato skins and sprouts, place in a pan and boil on medium heat for 15-20 minutes.
When it's cooked, throw away the hot water, put the pot on the fire again to remove the water, and crush it with a wooden spatula. After crushing, transfer to a plate and save the rough heat. -
2)
Prepare other vegetables
03:54
Cut the cabbage into 1 cm wide pieces, sprinkle with salt and knead.
Slice the onion thinly and expose it to water. -
3)
Mix the whole
05:20
In a bowl, add chilled potatoes, squeezed cabbage and onions, add the canned mackerel from which the juice has been removed, and mix well.
-
4)
Finish
06:11
Add mayonnaise, lemon juice and salt and pepper to season. Mix until the whole is familiar, and it's done.
Point
・ Boil the potatoes until the bamboo skewers stick. If it is hard, add 5 minutes to boil it and cook until it becomes soft.
・ Squeeze commercially available lemon juice or lemon pulp and use it for seasoning. Grate the excess skin and add it to enrich the flavor.
・ Squeeze the cabbage well after salting it so that the vegetables do not get wet.
・ Since mackerel cans do not use juice, add only mackerel meat to the potato salad.
・ The amount of mayonnaise, salt and pepper, and lemon juice may be adjusted as desired.
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