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炒め物（キャベツと卵の中華炒め）｜だれウマ【料理研究家】さんのレシピ書き起こし

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Ingredients

cabbage : 100g
卵 : 3個
ごま油(キャベツ用) : 大さじ1
ごま油(加熱用) : 大さじ2
にんにくチューブ : 小さじ1
(A)醬油 : 大さじ1
(A)砂糖 : 大さじ1
(A)鶏がらスープの素 : 小さじ1/2

Time required

5minutes

Procedure

1) prepare the cabbage 01:29
Tear the cabbage into a heat-resistant bowl, wash it under running water and drain.
Add sesame oil (for cabbage) and mix well.
Heat in a 600W microwave oven for 1 minute and 30 seconds without wrapping.
2) 卵を混ぜる 03:31
1に卵と(A)を加え、卵のコシを切らないように軽く混ぜる。
3) 加熱する 04:49
フライパンにごま油(加熱用)を入れ中火で加熱する。
温まったらにんにくチューブを加え、香りが出るまでよく炒める。
にんにくの香りが出たら、2を加え卵が半熟になるまで優しく炒めたら完成。

Point

・If you use finely chopped raw garlic, the aroma will come out and it will be more delicious.
・Tearing cabbage by hand breaks the cells and makes it easier for the flavor to permeate.
・Cooking time can be shortened by pre-cooking cabbage with oil and heating it in a microwave oven, and the outflow of water can be suppressed.
・If you cut the egg, the texture will not be soft, so mix it lightly.
・There is a lot of sesame oil (for heating), but it is necessary to finish the egg with a soft texture, so it is better not to reduce it.
・If you like it spicy, you can add 1 hawk's claw or chili pepper at the same time as the garlic tube.
・After adding the egg mixture, stir-fry gently from the edge of the pan toward the center to give the egg a soft texture.
・You can eat with chili oil if you like.