Rape blossoms and fried chicken salad
After boiling the rapeseed blossoms, plunge them into ice water. This will firm up the vegetables and make them tastier. Boiling the scallops in the same pot used to boil the rapeseed blossoms is recommended, as it will infuse them with the aroma of the blossoms.
[Cutting the vegetables]
Peel the udo thickly and cut it into strips. Julienne the myoga and soak them in a bowl of water with 1 tablespoon of lemon juice.
[Boiling the rapeseed blossoms and scallops]
Bring water to a boil, add a pinch of salt, and boil the rapeseed blossoms. After boiling for 1-2 minutes, remove them, plunge them into ice water, drain them in a colander, and cut them into 3cm pieces. Boil the scallops in the same water for 2 minutes, then drain them in a colander and let them cool.
[Making the dressing]
Mix all the ingredients for the mustard dressing together in a bowl.
[To mix]
Combine the drained udo and myoga ginger, rapeseed blossoms, and shredded scallops with the dressing, and mix everything together to finish.
-
- Udo
- 100g
-
- Myo
- 1 bottle
-
- Lemon juice is used to remove bitterness. Vinegar can also be used.
- About 1 tablespoon
-
- rape blossoms
- 2 bundles
-
- salt
- Small amount
-
- Scallops
- 3 pieces (85g)
-
[Mustard dressing]
- Pickling
- 1 tablespoon
-
- vinegar
- 1 tablespoon
-
-
Ardoino
Extra Virgin Olive - 3 tablespoons
-
Ardoino
-
- White wine vinegar
- 1/2 tbsp
-
- Balsamic Vinegar
- 1 tsp
-
- Lemon juice
- 2 tsp
-
- soy sauce
- 1/2 tsp
-
- salt
- Small amount
-
- Pick it
- Small amount
Everyone'sアレンジ recipes: Here are some variations that people are making!
Take a professional recipe, adapt it to your own style, and
share it with everyone!
