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ひじきのマヨネーズサラダ|あおいの給食室 / 子どもと食べる魔法のレシピさんのレシピ書き起こし

チャンネル登録者数
21.2万人
再生回数
1,050.5万回
動画数
210本

材料

  • Hijiki : 1 bag (11g)
  • にんじん(中) : 1/2~1/3本
  • きゅうり : 1本
  • コーン缶 : 90g
  • 醤油 : 小さじ2/3
  • マヨネーズ : 大さじ3
  • 塩こしょう : ひとつまみ

所要時間

15分

手順

  1. 1) Cut vegetables 01:00

    Lightly wash the hijiki seaweed with water and put it back.
    Peel the carrots, chop them into small pieces, and cut them in half.
    Cut the cucumber into small pieces in the same way, and cut them in half.

  2. 2) Open the corn 02:26

    Pour boiling water over the can of corn to disinfect it.
    Pour the corn into a colander, drain it, wrap it in plastic wrap, and keep it in the refrigerator.

  3. 3) Season the hijiki seaweed 03:37

    Boil water in a pan, boil the hijiki seaweed for about 5 minutes, and pour it into a colander.
    Heat the pan, add hijiki seaweed, add soy sauce, and fry until the water is removed.
    When the water has blown off, turn off the heat and remove the heat.

  4. 4) 野菜を茹でる 05:30

    別の鍋に湯を沸かし、にんじんを茹でる。
    湯は捨てずににんじんのみすくい網ですくう。
    きゅうりを湯に入れ、1分程茹でる。
    ザルにあけ、にんじんと共に流水で洗う。

  5. 5) 材料を和える 06:29

    きゅうりとにんじんの水気をよく絞り、ボウルに入れる。
    コーン、ひじき、マヨネーズ、塩こしょうを加えて和えた完成。

Point

・ If you are allergic to eggs, use egg-free mayodre.
・ Be sure to boil the hijiki seaweed first and season it with soy sauce.
・ It is also recommended to add wakame seaweed, edamame, ham, etc.
・ Carrots and cucumbers may be cut into smaller pieces to make them easier to eat.


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