蒸し物（もやしとナスと豚肉の蒸し物）｜けんますクッキングさんのレシピ書き起こし
Cooking Time required : 15minutes
Millefeuille tomato pot of autumn Chinese cabbage and cheese | Recipe blog's recipe transcription
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Ingredients
- Autumn Chinese cabbage : 1 piece
- dumpling skin : 24 sheets
- cheese for pizza : Appropriate amount
- Cut tomato boiled can : 1 can
- water : 450ml
- Consomme granules : 1 tbsp and 1/2 tbsp
- sugar : 1 tablespoon
- Liquor : 1 tablespoon
- sweet sake : 1 tablespoon
- Tube garlic : 3cm
- Salt and pepper : Appropriate amount
Time required
40minutes
Procedure
-
1)
Prepare the material
00:03
Cut into 1/2 autumn Chinese cabbage. Take out one piece, put three pieces of dumpling skin on it, and put cheese on it. Repeat the process three more times. In the same way, do one set of dumpling skin and cheese. Divide the finished product into 4 equal parts. Cut the remaining unmillefeuille Chinese cabbage into 5 equal parts.
-
2)
Arrange the ingredients
00:18
Arrange autumn Chinese cabbage and cheese millefeuille in a deep pot. Put the rest of the autumn Chinese cabbage without any gaps while arranging them.
-
3)
Make soup
00:24
In a large bowl, add canned cut tomatoes, water, consomme granules, sugar, sake, mirin, tube garlic, and salt and pepper and mix.
-
4)
Stew the ingredients
00:36
Add tomato soup to the pot of Chinese cabbage, and when it is boiled, shift the lid and simmer on medium heat for 13 minutes. Sprinkle cheese for pizza, cover and steam for 1 minute to complete.
Point
・ By sandwiching dumpling skin and cheese between autumn Chinese cabbage, it is a delicious dish that has a chewy and toro-toro texture.
・ Because it contains dumpling skin, Chinese cabbage alone will fill your stomach.
・ If the tomato soup remains, you can add rice etc. and use it as a risotto.
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