食パン（あんこの食パン）｜Qiong Cookingさんのレシピ書き起こし
Qiong Cooking Time required : 80minutes
酢大根｜漬物名人じゅんちゃんさんのレシピ書き起こし
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Ingredients
- Japanese white radish : 3kg
- 塩 : 130g～150g
- (A)砂糖 : 300g
- (A)酢 : 130ml～150ml
- くちなしの実 : 適量
- 唐辛子 : 適量
Time required
80minutes
Procedure
-
1)
Get ready
01:23
Cut off the leaves and tips of the radish, divide it into 3 equal parts, and then divide it into 4 equal parts vertically. Put radish in a tub, add salt and sprinkle evenly. Cover with an inner lid, put a heavy stone on it, and let it rest for 4 to 5 days. When the water comes out to the top of the radish, lighten the weight.
-
2)
漬け汁を作り、大根を漬ける
03:53
Put the radish in a colander. Put the seasoning (A) in a small pot and boil it to make soup. Beat the gardenia fruit with a cotton swab. Return the radish to the tub and sprinkle the hot soup. Add the chili pepper and gardenia fruit, and when it cools, put the inner lid and light weight. Completed after sleeping for 3 days.
Point
・ A simple vinegar radish recipe with a refreshing taste.
・ If you mix the salt well, the water will come out quickly.
・ After soaking in the salt, refill the large radish so that it comes under the tub so that there are no gaps.
・ Put a weight twice as heavy as a radish, and when water comes out, change it to a light weight that does not float the inner lid.
・ If stored in a refrigerator, it will last for 2 months.
・ If you do not add color, you do not have to put the gardenia fruit.
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