Soup (Chinese corn and egg soup) | Recipe transcription by Kenmasu Cooking
Cooking Time required : 20minutes
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きゅうりサンド｜kattyanneru/かっちゃんねるさんのレシピ書き起こし
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- 149.0万人
- Number of View
- 4.0億回
- Number of Videos
- 3,182本
Ingredients
- キュウリ : 1.5本
- 塩 : 小さじ1/4
- マヨネーズ : 大さじ1
- 味噌 : 小さじ2/3
- 砂糖 : 小さじ1/3
- ねりからし : 少々
Time required
45minutes
Procedure
-
1)
Cut the cucumber
00:44
Cut off both ends of the cucumber, remove the warts on the surface with the back of a kitchen knife, and slice into 1 mm width. Add salt and knead all over and leave for 10 minutes.
-
2)
Mix seasonings
01:13
Add mayonnaise, miso, sugar and mustard and mix.
-
3)
Add cucumber and mix
01:30
Wrap the cucumbers in a cloth, squeeze out the water, add to the seasoning and mix.
-
4)
食パンに具材を挟める
02:11
食パンの片面にマーガリンを塗り、上にきゅうりをのせる。もう一枚の食パンで挟みお皿にのせて、上からお皿を被せて冷蔵庫で5分ほど休ませる。
-
5)
パンを切る
03:02
パンの耳を切り落とし、十字に切って4等分する。お皿に盛り付けて完成。
Point
・ Squeeze the water out of the cucumber so that the bread does not get sticky.
・ Use 6 slices of bread.
・ You can cut the bread as you like.
・ By adding miso to the cucumber that has been rubbed with salt to match the hidden taste, it goes well with bread.
・ By cutting the cucumber with a kitchen knife, the thickness will be different, which will accentuate the texture and make it delicious.
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