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高野豆腐のポテトサラダ｜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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Number of Videos: 346本

Ingredients

Koya-tofu : 2 sheets
じゃがいも : 2 pieces (360g)
キュウリ : 1本
ロースハム : 4枚
絹ごし豆腐 : 1/2丁
塩 : ひとつまみ
塩胡椒 : 少々
顆粒コンソメ : 小さじ1/2
マヨネーズ : 大さじ5

Time required

40minutes

Procedure

1) Heat the potatoes 05:16
Cover the potatoes with a cross cut with lightly squeezed kitchen paper, wrap them, and heat them in a 600W microwave oven for 7 minutes.
2) Knead the cucumber 06:27
Slice the cucumber into slices with a slicer. Put cucumber and salt in a seasoning bag and knead. When the water comes out, squeeze the water.
3) Cut loin ham 07:20
Cut loin ham into pieces that are easy to eat.
4) 具材を混ぜ合わせる 07:57
Put cucumber, loin ham, silken tofu, and Koya tofu ground with a slicer in a bowl and mix.
5) じゃがいもを潰す 08:44
じゃがいもの皮を剥き、マッシャーで潰す。
6) 仕上げる 09:55
じゃがいもを具材に加えて、塩、塩胡椒、砂糖、顆粒コンソメ、マヨネーズを入れてよく混ぜ合わせたら完成。

Point

・ Insert the potatoes with a bamboo skewer and check if they are cooked to the inside.
・ Since the potatoes are hot after heating, peel them after the preheat has cooled.
・ If you do not have a masher, you may use poly gloves.
・ Add the mayonnaise in the amount you like.
・ If you want to keep it, put it in a storage container and eat it in the refrigerator for about 3 days.