焼き物（鶏もも肉の塩焼き）｜table diary 식탁일기さんのレシピ書き起こし
식탁일기 table diary Time required : 30minutes
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キュウリの塩麹浅漬け｜Marina Takewakiさんのレシピ書き起こし
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- 993本
Ingredients
- cucumber : About 5
- 塩麹 : 適量
- 鷹の爪 : お好みで
Time required
20minutes
Procedure
-
1)
Cut the cucumber
04:04
Cut off the calyx of the cucumber and cut it into pieces that are easy to eat. Put it in a seasoning bag and beat it with a rolling pin.
-
2)
Knead
04:42
Put salted jiuqu and hawk's claws and knead.
-
3)
Finish
05:44
Transfer to a storage container and soak in the refrigerator for half a day to a day to complete.
Point
・ Add 10% of salted koji to vegetables and meat to add flavor.
・ Adjust the intensity of the taste to your liking.
・ If you are worried about cucumbers, transfer them to a storage container and soak them in the refrigerator.
・ If you want to keep it in the refrigerator, eat it in the refrigerator for 7 to 10 days.
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