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Vegetable soup | Easy recipes at home related to culinary researcher / Transcript of Yukari's Kitchen's recipe

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再生回数
1.5億回
動画数
1,420本

材料

  • cabbage : 200g
  • onion : 1/2個
  • ニンジン : 1/2本
  • しめじ : 50g
  • じゃがいも : 1個
  • ソーセージ : 5本
  • ミニトマト : 5個
  • 無塩バター : 10g
  • 塩コショウ : 適量
  • (A) Consomme granules : 小さじ1
  • (A) Chicken stock base : 小さじ1
  • (A) dashi stock : 小さじ1
  • (A) water : 600ml

所要時間

25分

手順

  1. 1) cut material 02:12

    Cut the cabbage into wedges.
    Peel the skin of the potatoes and cut them into 1 cm cubes.
    Place potatoes in a bowl of water and let sit for 5-10 minutes.
    Cut the onion into chunks.
    Cut the carrot into 5 mm wide ginkgo biloba.
    Remove the stem of the mini tomato.
    Cut off the stalks of the shimeji mushrooms and cut them in half lengthwise.
    Cut the sausage diagonally into 1 cm wide strips.

  2. 2) heat up 05:33

    Put butter in a pan and put it on medium heat.
    Fry potatoes, onions and carrots.
    Sprinkle with salt and pepper.
    Add cabbage, shimeji mushrooms and sausage and stir.
    When the potatoes are cooked, add (A) and bring to a boil over medium heat.
    Add cherry tomatoes and simmer over low heat for 1 minute.
    Season with salt and pepper.

  3. 3) finish 08:06

    Arrange on a plate and complete.

Point

・By using consommé, chicken bones, and dashi stock, the flavor is deepened.
・Vegetables can be cut in any way you like.
・By stir-frying the vegetables, the umami is enhanced.
・You can stir-fry with olive oil instead of butter.
・Be careful not to overcook the sausage as it will become mushy.
・If the taste is too strong, add water to adjust.

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