ちりめん山椒
５月末山椒の収穫時期、色々な料理に使い、余分な物は冷凍保存。
ちりめんじゃこと冷凍保存したある山椒の葉で、ちりめん山椒を炊きました。
①ちりめんじゃこを、ザルに入れ、その上から熱湯をかけ生臭みを取る。
②鍋に水・料理酒・みりんを入れ煮たて、ちりめんじゃこを入れ、適当に煮て、仕上がり寸前に冷凍保存した山椒の実や葉を入れる。
③煮えたら、冷やし、煮汁が多い場合はザルで濾す。
➃煮汁は次回に使うか、他の料理に使う。
山椒の実を混ぜて炊くのが普通ですが、葉が沢山あるのでこれを使いました。
花山椒の実の保存は、熱湯に２０~３０秒入れて、速やかに冷水で冷やし冷凍保存をすると色が良い。熱処理しておかないと酵素で黒く変色する。
Chirimen Mountain Pepper
At the end of May, during the harvest season of mountain pepper, it is used for various dishes, and the excess is stored frozen.
I cooked chirimen mountain pepper with chiri-noodle potatoes and some frozen mountain pepper leaves.
①Put the chiri-noodle potatoes in a colander and pour boiling water over it to remove the fishy odor.
②Put water, cooking sake, and mirin in a saucepan, put it freshly boiled, put the chiri-noodle potatoes, boil it appropriately, and add the frozen mountain pepper nuts and leaves just before finishing.
③When it is boiled, let it cool and if there is a lot of broth, filter it with a colander.
➃Use the broth next time or for other dishes.
It is usual to mix and cook mountain pepper fruits, but since there are many leaves, I used this.
To preserve Hanayama pepper, put it in boiling water for 20 ~ 30 seconds, quickly cool it with cold water and store it frozen, and the color is good. If not heat-treated, it will turn black with enzymes.
