Beef steak cream sauce｜Otel de Mikuni's recipe transcription
Hotel de Mikuni Time required : 40minutes
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炒め物（キャベツの炒め物）｜ちゃらりんこクックさんのレシピ書き起こし
お気に入りに追加
- チャンネル登録者数
- 20.2万人
- 再生回数
- 4,984.1万回
- 動画数
- 831本
材料
- キャベツ : 1/2玉(400g)
- お湯 : 適量
- oil : 適量
- ニンニク : 1片
- 唐辛子 : 1本
- (A) Shaoxing wine : 大さじ1
- (A) Chicken bone soup base : 小さじ1
- (A) salt : ひとつまみ
- (A) Soy sauce : 小さじ1
- ごま油 : 小さじ1
- Oil (for frying cabbage) : 小さじ1
所要時間
20分
手順
-
1)
cut material
00:43
Remove the core of the cabbage and tear it into bite-sized pieces.
Remove the leaf core.
Crush the garlic and mince it.
Cut the chilies in half and remove the seeds. -
2)
blanching the cabbage
03:12
Add water to the frying pan and bring to a boil.
Add oil and cabbage and blanch lightly.
Drain the cabbage. -
3)
stir fry
04:13
Add oil (for frying cabbage) and 2 in a frying pan and fry lightly.
Take out the cabbage.
Add oil, garlic, and chili peppers to a frying pan and sauté over low heat.
Add cabbage and sauté over high heat.
Add (A) and fry.
Add sesame oil and fry.
Finished on a plate.
Point
・The removed core and hard part of the leaves can be used for pickles.
・Remove the blanched cabbage when it is about 30% cooked.
・By adding oil to boiling water and blanching at a high temperature, the umami of the cabbage remains.
・By lightly frying only the cabbage first, the umami and sweetness come out of the cabbage.
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