アイスクリーム（ミルクアイスクリーム）｜ゆう スイーツ研究家さんのレシピ書き起こし
Yu Sweets Researcher Time required : 20minutes
#Vegetable dishes
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漬物（なすの薬味浅漬け）｜料理人設楽の料理道場さんのレシピ書き起こし
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- Number of Videos
- 688本
Ingredients
- eggplant : 3 pieces
- 生姜 : 17g
- 大葉 : 5枚
- みょうが : 3本
- 唐辛子 : 1本分
- 塩昆布 : 3g
- 塩 : 5g
Time required
10minutes
Procedure
-
1)
prepare the vegetables
01:17
Scrape off the stem of the washed eggplant.
Cut the eggplant in half lengthwise, then cut into 1cm pieces and place in a bag.
Cut the washed ginger into strips and put it in a bag.
Cut the washed shiso leaves in half, cut them into 2-3 mm pieces, and put them in a bag.
Remove the root of the Japanese ginger, cut it in half, make a slit in the side, cut it into strips, and put it in a bag. -
2)
pickle
05:10
Add 1 to the scale.
Add salt, sliced chili peppers, and salted kelp and rub in.
Squeeze out the air and close the bag.
Put it on the bat and put a weight on it.
Place in refrigerator for 2 hours. -
3)
Serve
08:07
Completed with 2 on a plate.
Point
-Vegetables that are harvested at the same time go well together.
・When sharpening the stem of the eggplant, sharpen it like sharpening a pencil.
・Since the eggplant will be used immediately, there is no need to remove the bitterness.
・By using the ginger with the skin, the fragrance becomes better.
・Salt should be 1.5% of the amount of vegetables.
・If you don't have salted kelp, you can use umami seasoning or kelp instead.
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