Cooking Time required : 15minutes
- minced beef and pork : 100g
- 木綿豆腐 : 1丁(300g)
- 白菜 : 100g
- 小ネギ : 1本
- (A)片栗粉 : 小さじ2
- (A)水 : 大さじ2
- (B)水 : 200mL
- (B)みりん : 大さじ2
- (B)砂糖 : 大さじ2
- (B)しょうゆ : 大さじ3
Cabbage is cut into 1cm wide strips.
Cut the green onion into small pieces.
Mix (A) to make water-soluble potato starch.
Add oil (not listed) to a frying pan and heat over medium heat.
Add the minced beef and pork and fry until the color changes.
Add cabbage and stir fry.
When the Chinese cabbage is cooked, add (B) and mix.
Scoop the firm tofu into large bite-size pieces with a spoon and add.
When the broth comes to a boil, simmer over medium heat for 5 minutes.
Turn off the heat and add the water-soluble potato starch.
Cook over medium heat until it thickens all over.
Place 2 on a plate and sprinkle small green onions on top to complete.
・Because tofu may fall apart when it is thickened, it will be just right if you scoop it into a larger size and put it in.
・Rather than cutting the tofu with a knife, scoop it in with a spoon to help the flavor soak in.
・It is good to mix the water-soluble potato starch again before adding it to the frying pan.
・It goes well even if you put it on top of white rice and eat it.
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