Aioresource of kogomi
[1] To prevent the oil from being separated, drip the string from the spoon and add little by little.
How to make it
1
Mix the egg yolks with a whipped stick, add a little salt and 10cc of vinegar, then add some salad oil little by little, and mix with a whipped stick.
2
Add 10cc of vinegar to [1], add olive oil little by little (same as salad oil) and mix with a whipped bottle, add 10cc of lemon juice to it and mix with a whipped bottle.
3
Mix two snacks of salt and A into [2], taste and add a little lemon juice.
4
Boil the litter in salt for 2 minutes.
5
Cool with ice water and wipe off the moisture with kitchen paper.
6
Place the crumbs on a plate, sprinkle with a little lemon juice, and serve with [3].
Materials1 person
-
- Kogomi
- 10g x 3 bottles
-
- Egg yolk for aioli sauce
- 1 piece
-
-
Olive Oil
for Aioli Sauce
Ardoino Extra Virgin - 65cc
-
Olive Oil
for Aioli Sauce
-
- Salad oil for aioli sauce
- 130cc
-
- salt
- Appropriate
-
- Lemon juice
- Appropriate
-
- vinegar
- 20cc (10cc + 10cc)
-
[A]
- minced garlic
- 1 tablespoon
-
- Grain mustard
- 1 tablespoon
-
- Tabasco
- A little
-
- Worcester sauce
- A little
[PR]
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It's the perfect treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
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