【塩レモンレシピ&使い方】レモンの栄養まるごと！活用さっぱりおかず2品【鶏肉】

【塩レモンレシピ&使い方】レモンの栄養まるごと！活用さっぱりおかず2品【鶏肉】

Lemons are sold in supermarkets all year round. Although it has a strong summer image of being refreshing, the season for lemons is actually winter. Harvesting starts around October, and the season is from December to March. Today we will use this lemon to make salted lemons. Salted lemon is a traditional Moroccan seasoning made by pickling lemons in salt. In Morocco, it is a familiar existence like soy sauce and miso in Japan. In Morocco, an Islamic country, alcohol is not used in cooking, so it is often used to remove odors and add flavor to meat and fish instead of cooking sake. Lemons are used whole, so they use domestic lemons that are not waxed as much as possible. After washing well and wiping off the moisture well, remove the fruit from the skin. In Morocco, it seems to be made by pickling a whole lemon, but this time it is made after finely chopping the fruit and skin so that it can be pickled quickly. By doing this, it usually takes about a month to make salted lemons, but the flavor will become familiar in about a week. After removing the fruit from the skin, remove the seeds and chop the fruit into small pieces. In Morocco, I wonder if seeds are used while avoiding them every time they cook. It’s a little troublesome, but it’s the difference between taking it first or taking it later, so you can pick the seeds if you like. Then chop the remaining skin. When using lemons for cooking, it is common to use only the juice, but I am happy that I can use the whole salted lemon, including the skin. In fact, lemon peel contains twice as many nutrients as the juice. Calcium is about 10 times more than fruit juice, and vitamin E is about 16 times more. Lemon peel is rich in antioxidant polyphenols, which suppress the absorption of triglycerides. The refreshing scent that wakes you up is due to the ingredient called limonene, which is contained in the lemon peel, and can be expected to have a relaxing effect and reduce cholesterol. Weigh the small pieces of fruit and julienne skin and add 10% of the total amount of salt. Mix well and pour into clean jars. Leave the jar in a cool place out of direct sunlight for a week. Shake the bottle once a day to allow the liquid from the lemons to spread throughout and mature. At first, the acidity and saltiness of the lemon give it a strong, sharp taste, but as time passes, the sourness and saltiness become milder and the umami increases. It’s done when the lemon juice has thickened. Then store it in the refrigerator. It can be stored in the refrigerator for about 1 year. Salted lemon pickled for about a week. The lemon peel softens and turns into a paste. Today I will make lunch using this salted lemon. The first thing I want to make using salted lemon is homemade chicken ham. After marinating the meat in salted lemon, use the heat retention function of the rice cooker to cook it at a low temperature, resulting in soft and moist chicken ham. For the chicken, I used thigh meat this time, but you can use breast meat as well. After removing the skin and excess fat and streaks, poke holes on both sides with a fork. This prevents it from hardening and makes it easier for the seasoning to penetrate into the inside. Once you’ve made the holes, apply salted lemon on both sides. By marinating the meat in acidic salt lemon, the moisture retention increases and the meat is moist without dryness. Let it rest in the refrigerator for 30 minutes so that the flavors can penetrate through to the inside. While the meat is resting, make a carrot rapee to put in the sandwich with the ham. Let’s add a beautiful purple onion today. Core the purple onion and slice thinly. Shred the carrots. Sprinkle salt on the whole and let it sit for about 10 minutes to remove moisture. After resting for 30 minutes, remove the chicken from the plastic wrap and season with your favorite spices. Today, we use rosemary, which has a strong green scent with a strong presence, and black pepper, which has a tangy spiciness that also eliminates the smell of meat. Wrap tightly with plastic wrap without any gaps and adjust the shape. Twist the ends of the wrap tightly around the candy. Wrap it again in the same way so that no water gets inside. Wrap the excess end and secure it with a rubber band, and you’re ready to go. Fill a rice cooker with enough water to completely cover the meat, and keep it warm at 65 degrees for 1.5 hours. I use a vermicular rice cooker at home, but since the keep warm mode of a general rice cooker is roughly the same, it should take about the same amount of time. Let’s make a dressing for the leftover salad from yesterday. Chop the salted lemon into a paste, add olive oil and your favorite vinegar, and you have an instant dressing. Based on this dressing, you can enjoy various arrangements such as adding black pepper to make Italian dressing, or adding mayonnaise and grated cheese to make lemon Caesar dressing. Turn the chicken ham halfway through so that it is cooked evenly. Low-temperature cooking may seem a little difficult, but once you get used to the process, you can leave it alone, so it’s very easy. Above all, the moist finish of the meat is not inferior to the taste of the restaurant. Carrots and onions that have been rubbed in salt are thoroughly washed away with salt while changing the water several times. Add the salted lemon and olive oil that you made into a paste earlier and mix. The acidity of the lemon is effective, so it has a refreshing finish even without vinegar. Complete with black pepper. I made a lot of it, so I’m going to have a standing dish after the next day. After an hour and a half, remove the plastic wrap and check the doneness. Cooking time for chicken ham will vary depending on the thickness of the meat and the amount of water, so be sure to slice it and make sure it is cooked all the way through. The cut is moist and looks delicious. It’s on fire all the way through. Make a lot of chicken ham and it’s delicious as a salad chicken. Bread is good for sandwiches, but I want to match this lemon and rosemary-flavored chicken ham with French bread. Make an incision and sandwich the marinade and chicken ham inside. Plump ham with the refreshing scent of lemon. I endure the feeling that I want to bite in the kitchen as it is. Serve it on a plate.

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🍽目次
0:00 オープニング
0:37 塩レモンの作り方
3:39 自家製鶏ハムサンドイッチの作り方1
6:27 塩レモンドレッシングのサラダの作り方
6:57 自家製鶏ハムサンドイッチの作り方2
8:45 いただきます
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✍️材料
【塩レモン】
レモン　３個
塩　50g（レモンの重量の10%）
保存期間：冷蔵約１年

【自家製鶏ハムサンドイッチ】
～鶏ハム～
鶏もも肉（むね肉）250g
塩レモン　大さじ２
ローズマリー　適量
ブラックペッパー　適量

～キャロットラペ～
紫玉ねぎ　1玉
にんじん　1本
塩　小さじ１
塩レモン　大さじ２
オリーブオイル　大さじ２
ブラックペッパー　適量

バケット　2本

【塩レモンドレッシングのサラダ】
塩レモン　大さじ２
オリーブオイル　大さじ２
お酢　大さじ２
サラダ　お好みの野菜

🛍動画内で紹介したもの🍳
低温調理や発酵にも使える炊飯器
https://amzn.to/4l9PGTV
電子レンジ調理にも使えるボウル
https://amzn.to/41SVfys
麹を入れてる密閉可能なガラス保存瓶
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A B O U T U S 👫👶

30代夫婦（4歳児の子育て中）👫
料理は夫、ナレーション・撮影・編集は私（妻）が担当。

料理動画を発信している私たちですが、
「献立が思いつかない」「今日はもう作りたくない…」
という気持ちになることもしばしば。

そんな中で出会ったのが、麹を使った発酵調味料。
週末に仕込んで、平日はそれを活用したレシピを作る。
そんなルーティンを始めたことで、献立を考えるのが少し楽になりました。
「発酵調味料は手間がかかる」と思われがちですが、実はとても手軽で、毎日の食事を美味しく、健康的にしてくれる心強い味方💪

”健康的な食事を、頑張りすぎずに続けたい”
そんな方に向けて、「発酵のある暮らし」の魅力を日々お届けしています。

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