ごま和え（ブロッコリーのごま和え）｜料理家さくらの暮らしに寄り添う料理教室さんのレシピ書き起こし
Cooking classes that are in tune with the lifestyles of chef Sakura Time required : 20minutes
Coconut oil and pumpkin deli salad ｜ mielTV's recipe transcription
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Ingredients
- pumpkin : 1/2 piece
- (A) Mayonnaise : 1 tablespoon
- (A) Grated cheese : 1 tsp
- (A) Balsamic vinegar : 1 tsp
- (A) Coconut oil : 1 tsp
- (A) Raisins : 20g
- (A) Milk : 1 and 1/2 teaspoon
- (A) Salt : a little
- (A) Pepper : a little
Time required
10minutes
Procedure
-
1)
Cut and heat the pumpkin
00:11
Cut the pumpkin into bite-sized pieces. Wet kitchen paper, spread it on plastic wrap, wrap the pumpkin in a heat-resistant container, and heat it in a 500W microwave oven for 3 minutes.
-
2)
Make dressing
02:09
Put (A) in a bowl and mix with a whisk.
-
3)
Mix with dressing
03:50
Make sure the pumpkin is cooked and mix with the dressing. Serve on a plate and complete.
Point
・ If the pumpkin is hard and difficult to cut, heat it in the microwave to make it easier to cut.
・ It is possible to shorten the time with lentin. Keep the kitchen paper wet. If it is not wet well, it will have the opposite effect, and it will dry and harden, so be careful.
・ If you don't have balsamic vinegar, you can use vinegar instead.
・ If the dressing is difficult to mix, mix with a whisk. Even if some coconut oil remains, you don't have to worry because it melts with the heat of the pumpkin.
・ If the pumpkin is not cooked properly, the texture of the finished product will deteriorate, so be sure to check it with a bamboo skewer before mixing it with the dressing.
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