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春雨（海鮮塩春雨）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

seafood mix : 100g
(A)塩 : 小さじ1
(A)水 : 200cc
サラダ油 : 大さじ1
ニンニク : 1片
キャベツ : 100g
(B) water : 220cc
(B) Chinese soup stock : 小さじ1
(B) Soy sauce : 小さじ1
(B) Oyster sauce : 小さじ1
(B) black pepper : 適量
春雨 : 40g
(C) potato starch : 小さじ1
(C) Liquor : 大さじ1
Black pepper (for finishing) : 適量
ラー油 : 適量

Time required

20minutes

Procedure

1) Preparing the Seafood Mix 02:10
Put seafood mix and (A) in a container.
Mix and leave for 10 minutes to defrost.
2) prepare the vegetables 02:35
Crush the garlic, remove the skin and chop finely.
Cut the cabbage into bite-sized pieces.
3) heat up 03:43
Heat the frying pan.
Add salad oil, add garlic and fry.
Add cabbage and fry.
Add (B) and boil.
Once boiling, add the vermicelli and heat over medium heat.
Squeeze out the water from the seafood mix.
Bring to a simmer and heat through.
Pour in (C) and mix.
Sprinkle with black pepper (for finishing).
4) 盛り付ける 06:55
お皿に3を盛り付ける。
ラー油をかけて完成。

Point

・Because (A) has the same salt concentration as seawater, the texture is improved by defrosting the seafood mix.
・If the seafood mix is large, cut it.
・When thawing the seafood mix, it will be salty if it is left in (A), so do it just before cooking.
・In step 3, if the mixture is too thick, add water to adjust.
・Ideal for snacks.
・If you put it on rice, you can eat it more deliciously.