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【永久保存版】なすの辛子漬け|【田舎そば川原】料理・漬物さんのレシピ書き起こし

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302本

材料

  • eggplant : 2kg
  • (C) Sugar : 400g〜450g
  • (C) Soy sauce : 2カップと1/2カップ
  • (C) Vinegar : 1/2カップ
  • (B)からし粉 : 40g
  • (B)水 : 適量
  • (A)塩 : 90g
  • (A)ミョウバン : 大さじ1

所要時間

30分

手順

  1. 1) Prepare the eggplant 00:10

    Cut off the calyx and the tip of the eggplant.
    Peel half the skin with a peeler.
    Cut the small ones in two and the large ones in four.
    Cut into thin slices.
    Put it in a plastic bag.
    Add (A), shake with air and mix gently.
    Remove the air, close the mouth, and leave it in the refrigerator or at room temperature for 30 minutes to 1 hour.

  2. 2) Squeeze the water of the eggplant 02:10

    Put 1 in a bowl, squeeze out the water, and transfer to a plastic bag.

  3. 3) Make seasonings 03:12

    Put (B) in a bowl and mix in a certain direction.
    Add water and mix again.
    Turn the container over on the newspaper and leave it for 30 minutes.

  4. 4) 味付けをする 04:14

    2に3を入れる。
    (C)を入れ、ビニール袋の上を持ち軽く揉んで混ぜる。
    空気を抜き、冷蔵庫で1時間置く。

  5. 5) 盛り付ける 07:11

    お皿に盛る。

Point

・ The texture is improved by cutting the eggplant diagonally in step 1.
・ Alum is used for color fixing.
・ When squeezing the eggplant in step 2, squeeze it to remove the seeds.
・ In step 4, add all the eggplant powder mixed with water to the eggplant and use it up.
・ During step 4, you can get it all year round by subdividing it into small bags and freezing it. At that time, remove excess seasoning.
・ The time required to keep the product in the refrigerator or at room temperature is not included in the required time.

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