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生姜蒸し（白菜の生姜蒸し）｜奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】さんのレシピ書き起こし

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奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】

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Ingredients

Chinese cabbage : 1/8 piece
生姜 : 1かけ
塩 : 少々
水 : 大さじ1
ごま油 : 適量
(A)オイスターソース : 大さじ1
(A)酢 : 大さじ1
(A)ごま油 : 大さじ1

Time required

10minutes

Procedure

1) prepare the cabbage 01:31
Remove the core from the Chinese cabbage and cut it into bite-sized pieces.
Wash the part near the core.
2) prepare the ginger 02:32
Thinly slice the ginger and layer.
Cut the ends into strips.
3) make sauce 03:27
Put (A) in a container and mix.
4) 蒸す 03:51
Heat a frying pan.
Drizzle sesame oil.
Add ginger and fry until fragrant.
Add cabbage and salt and mix everything together.
Add water and cover.
Steam for 2-3 minutes.
5) 盛り付ける 06:26
4をお皿に盛る。
3を添えて完成。

Point

・For Chinese cabbage, you can use leftovers from hot pot dishes.
・In step 4, put water (not listed) in a frying pan and heat it.
・You can use your favorite oil instead of sesame oil.
・Adding salt brings out the sweetness and water content of Chinese cabbage.
・Eating it with ponzu soy sauce, sesame oil, and ground sesame sauce makes it even more delicious.