Cooking expert Ryuji's buzz recipe Time required : 10minutes
Pickled eggplant with mustard |
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- 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
Prepare the eggplant
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.
Squeeze the water of the eggplant
Put 1 in a bowl, squeeze out the water, and transfer to a plastic bag.
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.
・ 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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