Okinawa Cuisine Small Classroom👩🏻‍🍳Okinawa Lemon Chapter①

The content of nobiletin in Okinawa lemon is one of the highest among citrus fruits. Recent studies have pointed out that in addition to antioxidants, promoting blood circulation, inhibiting the rise in blood sugar levels and blood pressure, preventing the effects of ultraviolet rays, improving skin aging and whitening, nobiletin can also prevent and improve cognition. disorder.

This time I will introduce you to some very easy entry-level recipes.

gold foam soda

Material:

• 100% Okinawa Lemon Juice 50mL
• Soda water with added sugar 150mL

(Water and maple syrup can be used instead of soda water)

step:

1. Pour Okinawa lemon juice into sugar-sweetened soda water and mix well.

Okinawa Lemon Salad Dressing

Material:

• 100% Okinawa Lemon Juice 15mL
• Olive oil 10mL
• 30mL soy sauce
• A little black pepper

step:

1. Mix all the ingredients and mix well, then pour it onto your favorite salad.

Okinawa Lemon Mayonnaise

Material:

• 2 eggs
• 100g sugar
• 100g unsalted butter
• Okinawa Lemon 100% Juice 100mL

step:

1. Beat the eggs, add sugar in batches and mix well
2. Add Okinawa lemon 100% juice in portions and mix well
3. Put the mixture in a bowl, then place the bowl over hot water of about 80 to 90 degrees and heat it until it thickens (it will take about 20 to 30 minutes)
4. Add diced butter and mix well. If the butter cannot be melted, place it over hot water and stir until all the butter is melted.
5. Sieve and pour into a bottle for storage.

Okinawa lemon jelly cheesecake

Material:
(4-5 150mL small cups)

【Cheesecake】

• Cream cheese 200g
• Raw cream 200mL
• 90g sugar
• 2 tablespoons Okinawa lemon juice
• Fish gelatin powder 6g
• Water (for fish gelatin powder) 2 tablespoons
• Okinawa lemon (thinly sliced) 4-5 slices

【Gel】

• Okinawa Lemon Juice 50mL
• water 100mL
• 25g sugar
• Fish gelatin powder 3g
• Water (fish gelatin powder) 1 tablespoon

step:
1. Put the cream cheese that has been brought to room temperature into a bowl, add sugar, raw cream and Okinawa lemon juice and mix well.
2. Pour the isinglass powder and prepared water into a heat-resistant cup to dissolve, heat over water and put in ①.
3. Pour ② into a cup and freeze in the refrigerator for about 2 hours.
4. Dissolve the Okinawa lemon juice, water and sugar used in the gel and mix well. Use a certain amount of water, add the fish gelatin powder that has been heated over water, and mix well. (If fresh Okinawa lemon juice is used, the fish gelatin powder will be more difficult to solidify and needs to be heated before use)
5. Add the gel from ④ on top of ③, then put it in the refrigerator to freeze for at least 2 hours, and finally add Okinawa lemon slices as toppings.