【簡単そら豆レシピ】そら豆の茹で方（塩茹で）｜そら豆下処理歴４０年の技

Broad bean traditional recipe for 40 years after boiling. We teach you two tips to make the salty taste soak into the depths of the beans. With this, I will not fail to boil broad beans in salt. ▼ Please subscribe to the channel.    / @inakasoba-kawahara   ▼ Material Broad beans with skin: 200g Water: 300cc Salt: 2 tbsp Sake (sake): 100cc After-salt: 1 teaspoon ▼ Point If you put a hidden knife in the black part, the taste will soak in Use sake instead of cooking sake After boiling, salt afterwards before it cools down Salt soaks in as it cools ―――――――――――――――――――――――――― ▼ Related videos [Broad bean recipe] Boiled broad beans (Otafuku beans)    • 【そら豆レシピ】そら豆（おたふく豆）煮物｜絶対失敗しないそら豆の茹で方   Kagawa's local cuisine Traditional way of making shoyumame    • 【保存版】香川の郷土料理しょうゆ豆の昔ながらの作り方【40年の集大成】   [Exquisite] Butterbur recipe! How to make charabuki    • 【絶品】ふきレシピ！きゃらぶきの作り方｜下処理・あく抜き方法をプロ伝授   ―――――――――――――――――――――――――― ▼ Countryside Soba Kawahara Facebook page:   / inakasobakawahara   Map: https://goo.gl/maps/zySHiXbvqtdZTfqx8 #