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~ Preparation of winter candy ~
・ Cut the winter candy into a size that is easy to eat and remove the cotton, seeds, and skin. ・ Cotton is salted without the seeds (to remove excess water).
・ Rinse the salt with running water and squeeze it well. ・ Strip the skin into thin strips and squeeze the salt like cotton (to remove the blue odor).
・ After making about 1% salt water in the pan, add a piece of winter melon cut into a strip and heat it.
・ If you get a sense of transparency, give it to the colander.
~ Vinegar thing ~
・ Put the tip of the okra and the hard part of the crack. ・ When you put okra and cucumber on the cutting board, shake the coarse salt and roll it on the cutting board.
・ Cucumber is easy to eat if you wash off the salt quickly with water (* I think it will be more polite if you remove the seeds at this time ♪)
・ Okra is boiled for 1 minute in boiling water with salt on the surface and boiled (* Boiling with salt will make it salty and produce a vibrant color, making it easier to remove the blue odor. ♪)
・ If there is hot water, give it to a colander, fan with a fan, etc. to prevent the heat from passing through with vinegar: soy sauce: boiled mirin: sugar = 2: 1: 1: 0.7
Add cucumbers, okra, winter candy cotton, and sashimi seaweed while mixing with three cups of vinegar, and put them in a container and refrigerate in a refrigerator.
~ Seasoning of winter salmon skin ~
・ After washing the surface of the lemon cleanly, divide it into four equal parts and slice it thinly (if you wash it with salt, the wax on the surface will be clean)
* For domestic lemons, please use domestic lemons because the antifungal agent spread on the surface does not soak in. Use salted cucumbers, radish peel, lemon and tuna cans and mix lightly to complete!
~ Miso soup of winter crab ~
-Add the winter rice cake and pork belly that was the lower rice cake to the broth and boil it over the fire. After lightly cleaning the ak, stop the fire, melt the miso to finish and spread the trefoil!
~ Dashi Rolled Egg ~
M3 eggs, soup stock 90CC, thin soy sauce pestle 1/2, and a pinch of salt together to prepare the egg ground * 1, In the case of the L ball, I think that about 100CC soup stock is good ♪
* 2. The above ratio is a little weak because the amount of soup is a little larger. If you are afraid to break it, you can reduce the amount of broth a little and increase the strength to make it easier to wind (^^)
* 3. Mix eggs 20-30 times as if chopping egg whites, and filter them with a fine-grained colander. The egg whites will be cut off and the thin skin wrapped around the yolk will be removed. ♪
-Please refer to the video for how to wind ♪
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