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うま煮(白菜のうま煮)|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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材料

  • Chinese cabbage : 300g
  • Salad oil : 大さじ1
  • 塩胡椒 : 適量
  • (A) Water : 200cc
  • (A) Chicken stock base : 小さじ1
  • (A) Soy sauce : 小さじ2
  • (A) Liquor : 小さじ2
  • (A) Oyster sauce : 小さじ2
  • (A) Katakuriko : 小さじ2
  • (A) sugar : 小さじ1/2
  • ごま油 : 小さじ1

所要時間

20分

手順

  1. 1) prepare the cabbage 01:53

    Cut the core of the cabbage and wash it.
    Cut the core part into 2-3 cm wide pieces.
    Cut the leaves into large pieces.

  2. 2) stir fry 02:33

    Add salad oil to a frying pan and heat.
    Add the cabbage and sprinkle with salt and pepper.
    Place the Chinese cabbage core side down and fry over high heat.
    stop the fire.

  3. 3) make a seasoning 04:53

    Put (A) in a container and mix.

  4. 4) 煮る 05:47

    2を温めて3を混ぜて流し入れる。
    強火でかき混ぜてとろみをつける。
    煮詰める。
    ごま油を入れる。

  5. 5) 盛り付ける 07:01

    お皿に4を盛り付けて完成。

Point

・Chinese cabbage leaves shrink when cooked, so cut them into large pieces.
・In step 4, stir over high heat to thicken the potato starch so that it does not clump together.
・You can arrange it by adding pork, seafood mix, ham, bacon, etc.
・Do not return to the pan after tasting with a ladle, as the ingredients in saliva will not thicken.

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