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甘酢炒め（サバと蓮根の甘酢炒め）｜1型糖尿病masaの低糖質な日常さんのレシピ書き起こし

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Low-carb restaurant / masa

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Ingredients

Canned mackerel boiled in water : 1 can
蓮根 : 100g
(A) Sugar-free cooking sake : 大さじ2
(A) Grain vinegar : 大さじ2
(A) dark soy sauce : 大さじ1
(A) Sweetener : 小さじ2
(A) Umami seasoning : 少々
塩胡椒 : 少々
ごま油 : 適量
万能ネギ : 適量

Time required

20minutes

Procedure

1) Preparing the lotus root 01:01
Rinse the lotus root under running water and peel off the skin.
Cut into 5mm wide round slices.
Remove the scum by exposing it to cold water (not listed).
2) make sauce 01:31
Put (A) in a container and mix.
3) stir fry 01:51
Heat a frying pan and add sesame oil.
Add 1, sprinkle with salt and pepper, and brown both sides.
Add canned mackerel and 2.
Break the mackerel in the canned mackerel into easy-to-eat pieces and mix.
Cover and heat over low to medium heat for 5 minutes.
Open the lid and mix.
4) 盛り付ける 02:43
お皿に3を盛る。
万能ネギを散らして完成。

Point

・Recipe for low-sugar mackerel and lotus root stir-fried in sweet vinegar.
・Since it uses canned mackerel, it is easy to make.
・The amount is for two people.
・Carbohydrate content per serving is 8.0g.
・At the end of step 3, taste and adjust the strength of each seasoning to your liking.