蒸し野菜（蒸しキャベツ）｜管理栄養士:関口絢子のウェルネスキッチンさんのレシピ書き起こし
Registered dietitian: Ayako Sekiguchi's wellness kitchen Time required : 15minutes
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Spicy bean sprouts｜Transcription of Kenmasu Cooking's recipe
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Ingredients
- Bean sprouts : 500g
- Tuna can : 1 piece
- All-purpose onion : Appropriate amount
- Gum : 1 tablespoon
- Doubanjiang : 1 tablespoon
- Sesame oil : 1 tablespoon
- Ajinomoto : 1 and a half teaspoons
- salt : a little
Time required
5minutes
Procedure
-
1)
Boil the bean sprouts
00:42
Boil water in a frying pan, add bean sprouts, mix in the middle, cover and boil.
Open it in a colander, wash it with cold water, and remove the heat. -
2)
Season
02:39
In a bowl, bean sprouts, canned tuna, doubanjiang, sesame oil. Add Ajinomoto, green onions and sesame seeds and mix well.
-
3)
Serve
05:07
Serve on a plate, sprinkle all-purpose green onions, and you're done!
Point
The standard for boiled bean sprouts is that the white bean sprouts are boiled when they become transparent.
Drain the oil from the tuna can before putting it in.
To adjust the taste, adding doubanjiang makes it too spicy, so if you don't like spiciness, add salt to adjust it.
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