豆腐ぷるぷる味しみ&鶏肉が柔らか！とり肉豆腐（２人分）| 料理研究家コウケンテツさんレシピ書き起こし
Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel] Time required : 30minutes
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Salted cabbage | Okuzono's daily recipe [home cooking researcher official channel]'s recipe transcription
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Ingredients
- cabbage : 1/4 piece (200g)
- 塩 : 小さじ1/4
Time required
10minutes
Procedure
-
1)
Cut cabbage
02:01
Cut the cabbage into julienne at right angles to the core.
-
2)
Finish
03:51
Put cabbage and salt in a plastic bag and knead.
Remove the air from the plastic bag, tie up your mouth, and you're done.
Point
・ It is recommended to use crude salt to make the taste mellow.
・ If you deflate the plastic bag firmly, the cabbage will not hurt easily.
・ If you put it in the refrigerator, it can be stored for about a week.
・ If you push the cabbage by hand to make it flat, it will be easier to shred it.
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