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Piemontes ｜ Kukipapa Cooking Channel's Recipe Transcription

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Kukipapa cooking class

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Number of Videos: 332本

Ingredients

Potatoes : 2 pieces
salt : 10g
water : 1L
egg : 2 pieces
Bay leaf : 1 sheet
tomato : 1/2 piece
Cornition : 50-80g
Ham : 1-2 packs
(A) Mayonnaise : 4 tbsp (about 65 g)
(A) Mustard : 1 teaspoon (about 5g)
(A) Black pepper : Appropriate amount

Time required

30minutes

Procedure

1) Prepare potatoes 00:08
Peel the potatoes and cut into 1.5-2 cm cubes.
Put salt and water in a pan, add 1 potato and heat.
2) Make a boiled egg 01:33
Put the eggs in another pan, stir the whole and heat over high heat.
When it boils, reduce to medium heat and boil for about 9 minutes.
3) Boil the potatoes 02:05
Remove the lye from the pot of 1 and add bay leaf to a boil.
Bring to medium heat and boil for 10 minutes.
4) Peel the boiled egg 02:28
Drop the boiled egg in 2 into running water, crack the surface, and peel the shell while running under running water.
5) I'll give you a potato 03:01
Take the bay leaf out of the pan of 3 and put it in a colander and let it cool.
6) Cut the ingredients 03:40
Separate the ham one by one and cut into cubes.
Cut the cornichon into slices.
Remove the calyx from the tomatoes and cut into 1.5 cm cubes.
Cut the boiled egg into cubes.
7) Mix with seasonings 05:19
Put the ingredients of 6 in a bowl, add (A), and mix well.
Add 5 potatoes and mix well.

Point

・ French potato salad recipe with tomato and cornition.
・ For potatoes, the optimum amount of salt is about 1% of the amount of boiling water. If you prefer a lighter taste, reduce the weight to 0.9%.
・ Boiled eggs can be peeled cleanly by pouring them under running water.
・ If you like, add a little bit of pickled cornition juice to add sourness and a refreshing flavor.