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春雨サラダ｜Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】さんのレシピ書き起こし

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

Mung bean vermicelli : 40g
きゅうり : 1本
ロースハム : 2枚
上白糖 : 小さじ1
卵 : 1個
塩 : 少々
ごま油 : 適宜
白すりごま : 適宜
(A)酢 : 大さじ1
(A)しょうゆ : 大さじ1～1と1/2
(A)上白糖 : 小さじ1/2
(B)練りからし : 適宜
(B)ごま油 : 大さじ1/2
(B)サラダ油 : 大さじ1/2

Time required

20minutes

Procedure

1) Boil vermicelli 00:49
Boil the vermicelli as indicated on the bag.
2) Cut the material 01:00
Cut the cucumbers off the edges, cut them in half, scrape the seeds with a spoon, and cut them thinly and diagonally. Cut the ham in half and cut it diagonally
3) Bake and cut the egg 02:11
Put eggs and salt in a bowl, melt well, spread sesame oil in a frying pan heated on medium heat, cover and bake. When it is cooked, place it on a cutting board, remove the heat, divide it into 3 equal parts, and cut it into the same width as the ham.
4) Combine seasonings 04:20
Put (A) in a bowl and mix well. After the sugar has melted, add (B) and mix well.
5) 春雨の湯きりをする 05:21
春雨をザルに上げ、水で洗い、水分を良く絞る。
6) 春雨ときゅうりを砂糖もみする 05:51
ボウルにきゅうりと5と砂糖を入れ、手で良く揉み込む。
7) 材料と調味料を合わせる 06:49
6をキッチンペーパーに包んで水分を絞り4に入れて和え、きちんと味を吸わせる。ハムと卵と白すりごまを入れたら、優しく混ぜ合わせる。
8) 皿に盛り付ける 08:23
Gently serve 7 and sprinkle with white sesame seeds so that air can enter.

Point

・ Step 2 If the ham is too thin, it will crumble, so cut it with a little width.
・ Process 3 Add eggs as a taste accent, color accent, and a role to absorb water. Bake a little thicker. You don't have to turn it over because it is covered and baked.
・ Step 4 Mix the sugar so that it dissolves.
・ Process 6 Excess water is removed, making it easier for seasonings to be added later to penetrate.