Refreshingly good✨
👇 recipe tap here 👇
Yes, thank you! We are a married couple 💁♂️🙆♀️
Thank you for always being nice and saving ✨
It is very encouraging 🔥
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I think that some people do not use chicken wings easily, but I love it because it has the unique taste of meat with bones ✨ It's also cheap, so that's a good place 😊
This time, it has an appetizing taste by boiling it with pickled plums and vinegar ❣️ I didn't put it this time, but it's great to add boiled eggs, so 😊
"Refreshing simmered chicken wings and burdock"
🔖 (2 servings)
☑ ︎ 5 chicken wings (350g)
☑ 1 / 2 burdock (80g)
☑ Salad oil 1 tsp
☑ 2 pickled plums
☑ ︎ Water 200cc
◉ Sugar tablespoon 1
◉ Sake tablespoon 2
◉ Soy sauce tablespoon 2
◉ Vinegar tablespoon 1
☑ ︎ Appropriate amount of perilla
🍳.
③ Wash the burdock well, cut it diagonally into thin slices and soak it in water. Roll up the aluminum foil and wash it nicely!
Drain the chicken wings with kitchen paper. Remove the seeds from the pickled plums and chop them. Save the seeds for flavor.
After heating the salad oil, cook the chicken wings over medium heat until golden brown from the skin. Add the other side as well. Add the drained burdock and lightly fry the oil.
Add all the seasonings. After mixing well, cover with a drop lid and simmer for 20 minutes. Turn over several times on the way. Boil for 20 minutes and complete when the water is slightly boiled. Put chopped perilla on the finish.
💡 this is the point 💡
By first baking and then boiling, the odor disappears and you can boil it deliciously!
I love vinegar, so I put 1 tablespoon, but if you don't like sour things, you can cut it in half ✨
It is the best to put a boiled egg 🥚
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Thank you for reading to the end 🫶
Made by the husband of a former cafe chef
Delicious food for children 👨🍳
Even if you are not good at cooking 💡
I want to increase delicious ❣️ for my family and children ✨
Comments and DMs are welcome ✍️
Ask me anything you don't understand ‼️
# couple # easy # recipe Side dishes Side dish recipe Chicken Wings# burdock # umeboshi # vinegar # refreshing
「ごぼうと梅干しの煮物」って、さっぱりしてるのにご飯が止まらない系で、暑い日や食欲が落ち気味の日にめちゃくちゃ助かります。私も最初は“梅干しを煮物に？”と半信半疑だったんですが、作ってみると梅干しが決め手になって、後味が軽いのにコクも出て感動しました。 まず、味を安定させるコツは「梅干しの選び方」。はちみつ梅など甘いタイプだと仕上がりが甘酸っぱくなりやすいので、キリッとさせたいときはしょっぱい系（昔ながらの梅干し）がおすすめです。逆に子ども向けに食べやすくするなら、はちみつ梅でも全然OKで、その場合は砂糖を少し減らすとバランスが取りやすいです。 次に「ごぼうの下ごしらえ」。泥つきごぼうは香りが強くて煮物向き。皮はこすり洗い程度でOKです。私もアルミホイルを丸めてゴシゴシ洗う方法を使うんですが、スポンジより手早くて、細かい泥も落ちやすいので便利でした。切ったら水にさらすけど、さらしすぎると香りが抜けるので2〜3分くらいで引き上げるのが好みです。 「梅干しは種を取って刻む」と全体に味が回りやすいんですが、種も一緒に煮るとさらに旨みが出ます。あとで食べるときに取り除けばOK。酸味が苦手な家族がいるときは、お酢を大さじ1→小さじ2くらいに控えると、梅の風味は残しつつマイルドになります。 作り置き目線だと、翌日のほうがごぼうに味がしみておいしいことも多いです。保存は粗熱を取ってから密閉容器へ。温め直しはレンジでもいけますが、できれば小鍋で少し水を足して温めると照りが復活しやすいです。 アレンジで一番おすすめなのは、途中で「ゆで卵」を入れること。殻をむいた卵を最後の5〜7分くらいで入れると、煮崩れしにくく、黄身がパサつきにくいです。余った煮汁は、翌日うどんに少し足したり、炊き込みご飯の味付けに少量使うのも◎。さっぱり系の煮物なのに満足感が出るので、ぜひ試してみてください。
