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Steamed (Atsuage and Chinese cabbage simmered in oyster) | Okuzono's daily recipe [home cooking researcher official channel]'s recipe transcription

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材料

  • Chinese cabbage : 1/8 strain (300g)
  • 塩 : 小さじ1/4
  • 厚揚げ : 1丁(200g)
  • 片栗粉 : 大さじ1
  • (A) Oyster sauce : 大さじ2
  • (A) Mirin : 大さじ1
  • (A) water : 大さじ1
  • 生姜 : 1かけ
  • ごま油 : 適量

所要時間

15分

手順

  1. 1) prepare the cabbage 01:34

    Cut off the core of the cabbage.
    Cut into bite-sized pieces.
    Wash the part near the core.

  2. 2) Preparing the deep-fried tofu 02:08

    Wipe off the oil on the surface of the deep-fried tofu with a paper towel.
    Cut into 1-2cm width.

  3. 3) Sprinkle with potato starch 03:02

    2 in a plastic bag.
    Add potato starch and shake to coat.

  4. 4) 調味料を合わせる 03:29

    容器に(A)を入れて混ぜる。

  5. 5) 加熱する 04:08

    熱したフライパンにごま油を入れる。
    白菜を入れて塩を入れる。
    手早く炒める。
    白菜に火が通ったら生姜をおろして入れる。
    3を入れて白菜の上で広げる。
    4を回しかける。
    蓋をして中火〜弱火にして、3分〜5分蒸し煮にする。
    蓋を開けて混ぜて完成。

Point

・The amount is for two people.
・You can use either silk or cotton for the deep-fried tofu.
・Put water (not listed) in a frying pan and heat it.
・You can use your favorite oil instead of sesame oil.
・By frying the Chinese cabbage with salt, the water content of the Chinese cabbage comes out, and the Chinese cabbage becomes soft in a short time.

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