ニラ玉（豚こま肉のニラ玉）｜ちゃらりんこクックさんのレシピ書き起こし
Chara Rinko Time required : 15minutes
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Sweet and sour pickled fresh ginger | Easy recipe at home related to culinary researcher / Recipe transcription by Yukari's Kitchen
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Ingredients
- New ginger : 300g
- 酢 : 200ml
- 砂糖 : 100g
- 塩 : 5g
Time required
30minutes
Procedure
-
1)
Cut new ginger
01:15
Cut the red part of the tip of the new ginger.
Peel off hard spots and skin and slice into thin slices. -
2)
Blanch the new ginger
03:36
Boil water in a pan and boil the new ginger for 30 seconds to 1 minute.
Open it in a colander, drain it, and spread it to remove the heat. -
3)
Make sweet and sour sauce
04:18
Put vinegar, sugar and salt in a small pan and heat over medium heat.
Heat while mixing and turn off the heat when the sugar and salt have melted. -
4)
仕上げる
05:05
容器に水気を切った新生姜、赤い箇所を入れる。
甘酢を加え、冷蔵庫で1日漬けたら完成。
Point
・ You can choose the type of vinegar you like.
・ When scraping off the skin, it is recommended to use a spoon.
・ The new ginger may be sliced with a slicer.
・ When heating sweet and sour sauce, be careful not to bring it to a boil.
・ Sweet and sour sauce should be added to the container in a warm state.
・ Can be stored in the refrigerator for 2 to 3 months.
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