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Salad (vermicelli salad)｜Aoi's school lunch room / Recipe transcription of magic recipes to eat with children

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Aoi's cafeteria in Okinawa

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Ingredients

にんじん : 1/4本
はるさめ : 30g
きゅうり : 1本
ハム : 6枚
マヨネーズ : 大さじ3と1/2
塩 : 少々
こしょう : 1振り

Time required

10minutes

Procedure

1) 野菜を切る 00:30
Cut carrots, cucumbers and ham into julienne.
2) 野菜を茹でる 02:04
Put the carrots in a pot of water and light them. Boil for about 3 minutes after boiling, and take out only the carrots without discarding the water.
Boil the cucumbers for about 1 minute with the remaining hot water.
Change the water, put the ham in boiling water, loosen it, and boil it for about 1 minute.
The vegetables taken out are exposed to cold water to cool.
3) はるさめを茹でる 04:04
沸騰させたお湯に春雨を入れ、ほぐしながら12分～15分程長めに茹でる。
茹であがったら、ザルに入れ冷水で冷ます。
4) 和える 05:44
2で茹でた野菜と春雨を絞り、水分を切る。
野菜と春雨をボールに入れ、マヨネーズ、塩、こしょうで和えて完成。

Point

・ Since the vermicelli is thin, it will be easier to eat if you match the shape of the vegetables.
・ If you put the vermicelli in hot water, it will be collected, so boil it while loosening it.
・ Mung bean vermicelli is heat-resistant and chewy, so it is suitable for mass cooking and storage.
・ Since domestic vermicelli is vulnerable to heat and soft, it can be boiled in a short time and the taste is easily absorbed.