【ブロッコリーの茎の漬物 / ブロッコリーの茹で方】茎は生で漬物が最高！＆マイブームな茹で方　#ブロ漬け

This method of eating broccoli has become a hot topic on social media, known as "Kijima's Broccoli Pickles." For those of you who think broccoli is inedible without cooking it, we've got you covered! Pickling the raw stems is incredibly delicious. The texture is unlike anything else! We'll also show you how to separate and cut broccoli into florets and how to boil them in a small amount of water. The perfect amount of saltiness adds a nice crunch. Let's review this recipe on YouTube for winter, when broccoli is at its best! We'd love it if you spread the word with "#bropickles"! ○ Directions ☆ Lightly Pickled Broccoli Stems Cut off the broccoli stems. Cut off about 5mm of the bottom end of the broccoli stem. Cut in half if long. Hold the stems upright and use a knife to thickly trim the skin. Slice into 4-5mm half-moon shapes. Place in a bag, add 1/2 teaspoon salt, and let sit for about 15 minutes. Drain the water, add ingredients A: 1 teaspoon vinegar, 1/2 teaspoon sugar, and a little chili oil, and let sit overnight or longer. Drain and serve in a serving dish. ☆How to boil broccoli Split the broccoli into bite-sized florets. (Insert a knife into the stem and tear it lengthwise.) Bring about 1cm of boiling water to a boil in a pot and add a moderate amount of salt. Add the broccoli, stir briefly, cover, and boil for 40 seconds to 1 minute. Remove the lid, stir briefly, and transfer to a frying rack. 00:00 Opening 01:04 Starting to disassemble broccoli 01:27 How to remove the stems 01:56 How to separate the florets 02:50 Preparing the stems 04:46 Pickling the stems [① Pre-pickling] 05:56 How to cut and boil the florets 08:23 Pickling the stems [② Pickling with seasonings] 09:53 Finished 10:00 Tasting 11:54 Ending #KijimaRyuta #KijimaGohan #Broccoli #BroccoliStalks #Pickles #HowToBoil #CookingBasics ------------------------------------------------------------------------------------------------------------------------------ I'm a chef who mainly appears on TV and in magazines, sharing cooking tips. I wanted to share that "cooking is fun" in the world of YouTube, so I finally got up the courage to do it. I'll introduce you to secret techniques and quick recipes that will dramatically improve your cooking skills. (I sometimes cosplay as my grandmother, who was a chef.) I'd like to do various projects, like food tours, one day. Currently, I do almost everything from filming to editing by hand! It may not be very pretty, but please support me! Chef Kijima Ryuta I grew up in a household where both my grandmother and mother were cooking experts. With original recipes and easy-to-understand conversation, I propose "easy cooking for the younger generation" from a realistic male perspective. Currently, I appear regularly on TV shows such as "Are You Hungry with NHK Kijima Ryuta?", "NHK Today's Cooking," "NHK Asaichi," and "CBC Kewpie 3-Minute Cooking." I also regularly contribute recipes online and in magazines, and I also hold cooking classes and appear at events. I've also written many books. instagram:   / ryutakijima   twitter :   / kijimaryuta