生姜焼き（肉巻きピーマンの生姜焼き）｜くまの限界食堂さんのレシピ書き起こし
Kuma's limit cafeteria Time required : 15minutes
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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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)
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)
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)
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)
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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