焼きそば（豚肉とニラの醤油焼きそば）｜無駄なし！まかない道場（MAKANAI DOUJYOU)さんのレシピ書き起こし
No waste! Makanai Dojo (MAKANAI DOUJYOU) Time required : 13minutes
#Japanese food
#Vegetable dishes
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Boiled edamame in salt ｜ White rice.com Channel's recipe transcription
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Ingredients
- Green soybeans : 1 bag (about 250g)
- salt : Approximately 4% of water is a guide
Time required
10minutes
Procedure
-
1)
Prepare
00:07
Cut off the tip that connects to the stem with scissors.
-
2)
See salt
00:19
Rinse the edamame quickly, drain it, transfer it to a bowl, and sprinkle half of the salt on the edamame. Grip it with your hands and rub it with salt.
-
3)
Put edamame in boiling water with salt
01:15
Add 1 L of water and the remaining salt that was not used in the salt fir to a pan and bring to a boil. When it boils, add the edamame with salt. If there is salt left in the bowl, rinse the bowl with boiling water so that all the salt is in it.
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4)
Boil it up
01:57
Boil for 4-5 minutes. Boil with a drop lid or with chopsticks, occasionally mixing. Try eating one or two, and if it's boiled, raise it.
Point
・ The point is "to properly measure the amount of salt and the time to boil." Beer snacks!
・ The key to deciding edamame at a supermarket is that the beans are tightly packed and freshly picked.
・ If you boil without salt, the saltiness tends to be low, so it's a good idea to measure it properly at first.
・ 40g of salt is 2 and 1/3 tablespoons of refined salt, so it is good to remember that about 1L of water is a little over 2 tablespoons of refined salt. By the way, for natural salt, 2 tablespoons and 2/3 tablespoons are a guide.
・ Slightly cut off the tip that connects to the stem with scissors to improve the water circulation and make it easier to salty.
・ Remove the hair from edamame by rubbing salt to improve the salty paste.
・ Even if you need to cool it for reasons such as putting it in a lunch box, it is NG to soak it in water to cool it. The finish will be watery.
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