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鍋（野菜の酒蒸し鍋）｜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

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Registered dietitian: Ayako Sekiguchi's wellness kitchen

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Ingredients

cabbage : moderate amount
小松菜 : 適量
さつまいも : 適量
しめし : 適量
もやし : 適量
鶏挽き肉 : 適量
鮭 : 適量
(A)味噌 : 大さじ2
(A)水 : 大さじ2
(B)酢 : 大さじ1
(B)ごま油 : 大さじ1
(B)ラー油 : 適量
(C)酒 : 大さじ4
(C)水 : 大さじ4

Time required

20minutes

Procedure

1) prepare 02:14
Place the sauce cup in the center of the pan.
Wash the ingredients as necessary, cut them into bite-sized pieces, and put them in the pot.
2) make sauce 05:29
Put (A) in a cup and dissolve well.
Add (B) and mix.
3) steam the ingredients 07:14
Combine (C) and turn from the rim of the pan.
Close the lid and heat over high heat until steam rises.
When the steam rises, steam for 15 minutes on low heat to complete.

Point

・For vegetables, meat, fish, mushrooms, etc., use leftovers or leftovers from the refrigerator.
・Adjust the amount according to the size of the pot.
・If the pot is small, you can heat the sauce in the microwave.
・Slice hard vegetables into smaller pieces, and adjust them so that they are cooked the same as other vegetables.
・If you have leftover pots, we recommend grilling the thinly sliced meat, wrapping it with vegetables, and pouring some sauce over it.