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春雨サラダ｜ドラゴンキッチンさんのレシピ書き起こし

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ドラゴンキッチン

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Ingredients

Mung bean vermicelli : 60g
にんじん : 80g
きゅうり : 1本
ハム : 5～6枚
卵 : 2個
（A）コショウ : ひとふり
（A）塩 : ひとつまみ
炒りごま : 適量
サラダ油 : 小さじ2
（B）からし : 10g
（B）濃口しょうゆ : 45g
（B）砂糖 : 10g
（B）酢 : 10g
（B）鶏ガラスープの素 : 2g
（B）ごま油 : 10g

Time required

40minutes

Procedure

1) Prepare 00:15
Peel the carrots, cut off both ends, slice them diagonally, and then chop them into small pieces.
Similarly, slice the cucumber diagonally and then slice it into small pieces.
Cut the ham in half and chop it diagonally.
2) Make brocade eggs 01:09
Break the egg into a container, melt it well, add (A) and mix.
Put the vegetable oil in a frying pan, heat it over medium heat, and pour in the egg liquid.
When the surface springs up, take it out and chop it into small pieces.
3) Make a combined seasoning 02:29
Put (B) in a bowl and mix well with a whisk.
4) にんじんときゅうりを合わせ調味料と和える 03:07
1のにんじんときゅうりをボウルに入れ、3を加え、和える。
5) 緑豆春雨を茹でる 03:18
沸かしたお湯に緑豆春雨を入れ、袋の表記通りに茹でる。
ざるにあげ、流水で冷やし水気をよく絞り出す。
6) 仕上げる 03:46
5を4に加え、混ぜ合わせる。
ハムと錦糸卵を加え、軽く混ぜ合わせる。
器に盛り付け、炒りごまをふる。

Point

・ By slicing carrots diagonally and then slicing them into small pieces, the taste is easily absorbed and the texture is good.
・ If the water from the boiled mung bean vermicelli remains, the seasoning will be diluted. With the passage of time, more water will come out, resulting in a watery finish.
・ By combining carrots and cucumbers first and mixing with seasonings, the hard texture is softened.
・ Ham and broth egg are easy to crumble, so put them in last.