【衝撃の食感】とろとろプルプル 夏最強パプリカのマリネ
Hello, everyone. It’s Momo. Making juicy marinated bell peppers today. You’ll be so amazed at how soft and delicious they turn out. A must-try recipe! First, we’ll grill the bell peppers. I’m using a grill tray with foil, after removing the grill rack. A toaster oven works great, too. Grill for 4-5 minutes on high, then check. Once you have this much char, rotate them 90 degrees and put them back in the grill for more char. Grilling them whole makes them extra juicy and flavorful. Repeat this step two more times. This is to char all sides. It’s a bit of work, but the texture is worth it! Make sure to get a nice char all over. Take out the ones that are well-charred. The yellow one needs a little more time. Looking good! They should be charred about this much. Cool them under running water and peel off the skin. The skin peels off easily where it’s charred. Be very careful of burns. If they are well-charred, the skin should peel off cleanly under the water. The stem is still on at this point. Almost all the skin is gone. Now, remove the stem and seeds. A clean removal here leads to a perfect texture in the end. As you can see, they’re soft enough to tear with your fingers. The core might still be hot, so be careful not to burn yourself. Tear them into strips about 3 cm wide. The size is up to your preference. I like them a bit bigger, so this is my size. It’s heavenly to chew on the soft texture, and they go well with salads or bread. Thoroughly dry them with paper towels. This is crucial for the marinade to soak in, so take your time. Transfer them to a container with some depth. Next, we’ll make the marinade. Mix well. Add a little more olive oil. Pour it evenly over the bell peppers. Mix by turning them over to coat all the bell peppers with the marinade. Cover with plastic wrap and chill for 2-3 hours. It’s done! While the peppers are chilling, let’s make another dish with the leftover marinade. We’ll marinate some green chilies. Cut off the stems. Use a skewer to poke a few holes in each chili. Prepare a container for the chilies. Pour a little marinade in and swirl it around. Pack the green chilies into the container. Pour the marinade into the container. Not quite enough, so adding more oil. This one will be spicy and sour, so it’s perfect for sauces, dressings, or as a kick to meat and fish dishes. Put the lid on tight and shake the jar to spread the marinade. Let them soak and chill in the fridge for a few hours. Meanwhile, the bell peppers are ready. So soft and tender. Let’s plate them. Having this chilled marinated pepper dish in the fridge means you’ll always have a delicious side dish on hand. The best recipe for summer. It has a rich flavor and an amazing texture on its own, so please give it a try.
今回の動画では、とろっとろで絶品の「パプリカのマリネ」の作り方をご紹介します。
焼いてから漬け込むことで、パプリカが驚くほどプルプル、とろとろの食感に。
一口食べれば、そのジューシーさと甘さに感動すること間違いなしです。
手間をかけた分、食感が格段に良くなるこのレシピは、夏にぴったりの常備菜。
冷蔵庫にあるだけで、いつでも美味しい一品が楽しめます。
今回はさらに、余ったマリネ液で作る「青唐辛子のマリネ」もご紹介。ピリッとした辛さと酸味が、肉料理や魚料理のアクセントに最適です。
ぜひ一度作って、この感動の食感を体験してください。
【こんな方におすすめ】
料理初心者で簡単にできるレシピを探している方
いつもの食卓にもう一品加えたい方
落ち着いた雰囲気の料理動画を求めている方
夏にぴったりのさっぱりした料理を作りたい方
この動画を気に入ったら、チャンネル登録といいねをいただけると嬉しくてやる気が出ます。
これからも、皆さんに楽しんでいただけるような動画を作れるよう
色々学んでいきます。
材料↓
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赤・黄パプリカ：各2個
砂糖：大さじ1
塩：大さじ1
米酢：大さじ1
赤ワインビネガー：大さじ2
オリーブオイル：大さじ5
青唐辛子：3束
マリネ液：残った分
オリーブオイル：適量
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🍽️野菜たっぷり副菜のレシピはこちら→https://www.youtube.com/watch?v=mPo1REgKbks&list=PLAv4cHXZbreniLtLeUSd-pXw7IFVpq_UL&index=1
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00:00 イントロ
00:15 パプリカをグリルで焼く
04:32 焼きパプリカを裂く
05:30 マリネ液を作る
07:00 全体にマリネ液を行き渡らせる
07:32 おまけ
09:11 パプリカのマリネの完成
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#パプリカのマリネ #マリネレシピ #Momosenseikitchen #夏の味覚 #家庭料理 #作り置き #簡単レシピ #おうちごはん #自炊