自作の乾物、いい感じ

自家製乾物
自家製乾物

えのきとしめじ、茄子。

ざるではなく、より通気性のある網にのせて干すのが正解と田平。

山形ではポピュラーな「なす干し」も、関東だとなかなか手に入らず。というわけで、自作。

そのまま干す人、さっと茹でてから、などいろいろやり方はあるようですが、水につけて灰汁抜きしてから干すと色もきれいにしあがります。独特の食感がクセになりそう。

今回撮影で試食してくれたフォトグラファーさんも「これいいですね」とお気に入り。モロッコ風の羊の煮込みに入れてみました。

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コメント: 17
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