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ジャガイモの冷菜|おうちで中華 /dejima cooking 本格中華の基本・コツさんのレシピ書き起こし

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Number of Videos
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Ingredients

  • Potato (middle) : 2 pieces
  • 赤パプリカ : 1/6個
  • ニンニク : 2片
  • キュウリ : 1/2本
  • (A)塩 : 小さじ1程度
  • (A)粗挽き唐辛子 : 小さじ1と1/2程度
  • 山椒油 : 大さじ3~4
  • (B)黒酢 : 小さじ2
  • (B)醤油 : 小さじ1
  • (B)砂糖 : 小さじ1程度
  • ごま : 少々

Time required

25minutes

Procedure

  1. 1) Prepare 00:14

    Peel the potatoes, cut them into julienne with a slicer, and soak them in water for about 5 minutes.
    Shred red paprika.
    Finely chop the garlic.
    Cut the cucumber into julienne.

  2. 2) Boil the potatoes 01:21

    Rinse the potatoes that have been exposed to water under running water, and drain them with a colander.
    Put in boiling water and boil for about 1 minute.
    Take out in cold water and cool.

  3. 3) Season 01:52

    Put 2 drained potatoes in a bowl.
    Add 1 and (A) and sprinkle with Japanese pepper oil warmed to 160 degrees.
    Add (B) and mix the whole.

  4. 4) 盛り付ける 02:41

    器に盛り、ごまをふる。

Point

・ Sansho oil can be replaced with salad oil.
・ By sprinkling Japanese pepper oil warmed to 160 degrees, the scent of the seasoning becomes more pronounced.
・ Potatoes can be cut into thin strips evenly by cutting them into thin strips with a slicer. If not, you can cut it with a knife.
・ Exposure of potatoes to water improves the texture and reduces calories.
・ If you are concerned about the scent of garlic, remove the core. Or bake a little.
・ Be careful as potatoes will lose their texture if boiled too much.
・ If you lay it in the refrigerator and then eat it, the seasoning will become familiar and it will be even more delicious.

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