Making lemon salt
Chef's secret recipe that goes well with any dish. You can enjoy the salty, sour, and sweet taste and aroma. It goes well with pork belly, steak, and sashimi, If you measure and grill the fish with lemon salt before cooking, the firm meat tastes better, If you cut the pulp into small pieces and apply it to the salad, you can enjoy a different charm.
6 serving
Within 30 minutes
λ‚˜λŠ”μ†ŒκΈˆ
Ingredients
  • Lemon
    3ea
  • a thick salt
    4TS
  • Rosemary
    1ea
  • Sugar
    1ts
Cooking Steps
STEP 1/3
Wipe the lemon thinly with baking soda, blanch it in boiling water for 10 seconds, and rinse it in ice water.
Divide the prepared lemon into 6~8 pieces.
STEP 2/3
Put a tablespoon of thick salt particles in a glass bottle prepared after sterilization of hot water, and alternately put lemon, I, salt, and rosemary.
STEP 3/3
Sprinkle a teaspoon of sugar on top before closing the lid.
After ripening at room temperature for about a week, keep it refrigerated and use it
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