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レンコンとブロッコリーのゴマ酢の物｜ちびかばクッキング Chibikaba Cookingさんのレシピ書き起こし

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Chibikaba Cooking Chibikaba Cooking

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Ingredients

ブロッコリー : 1株
れんこん : 50g
白胡麻（すりごま） : 小さじ2
塩（ブロッコリーを茹でる用） : 小さじ1
酢（れんこんを水にさらす用） : 小さじ1
砂糖0カロリーシュガー : 小さじ1
醤油 : 小さじ1と小さじ1/2
Vinegar (for sauce) : 小さじ2

Time required

25minutes

Procedure

1) Cut lotus root 00:42
Cut the lotus root into 2 cm widths, use a kitchen knife to clean the surface, and then cut the ginkgo biloba. Put water and vinegar in a bowl and soak the lotus root.
2) Cut broccoli 02:06
Cut the broccoli into pieces that are easy to eat.
3) Boil broccoli 03:02
Boil water in a pan, add salt and broccoli, and heat on medium heat. After 1 minute, open it in a colander and remove the heat.
4) タレを作る 04:03
ボウルに酢、醤油、砂糖、すりおろした白胡麻を入れて混ぜ合わせる。
5) 仕上げる 04:53
Wipe off the water from the lotus root and broccoli with kitchen paper, put it in a bowl with sauce, and mix it to complete.

Point

・ If you don't have 0 calorie sugar, you can use normal sugar.
・ If you want to keep it, eat it in the refrigerator for 3 days as a guide.
・ When storing frozen, eat up in about one month.
・ If you are not comfortable with raw lotus root, you can boil it if you like.