そうめん（めかぶと納豆と昆布のそうめん）｜だれウマ【料理研究家】さんのレシピ書き起こし
Who horse [cooking expert] Time required : 7minutes
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炒め物（青梗菜の紅油風ソースがけ）｜ちゃらりんこクックさんのレシピ書き起こし
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Ingredients
- Qing-geng-cai : 2 strains
- 塩 : 小さじ1
- 油 : 適量
- お湯 : 約500ml
- 酒 : 大さじ1
- (A) Vinegar : 大さじ3
- (A) Soy sauce : 大さじ3
- (A) sugar : 大さじ2
- ネギ : 30g
- ニンニク : 10g
- 生姜 : 10g
- (B) chili oil : 大さじ1
- (B) Sesame oil : 大さじ1
- (B) roasted sesame : 小さじ1
Time required
25minutes
Procedure
-
1)
prepare the vegetables
00:42
Remove the roots of the bok choy and separate the leaves and stems.
Cut the bok choy stems into 6 equal parts and wash them.
Wash the bok choy leaves and soak them in water (not listed) for 5-10 minutes.
Chop the ginger, garlic and onion. -
2)
make the sauce
02:48
Put (A) in a container and mix.
Add ginger, garlic, green onion and (B) and mix. -
3)
Preparing the bok choy stems
04:22
Sprinkle salt on the bok choy stems and rub them in.
-
4)
加熱する
04:53
フライパンに油を入れて熱する。
青梗菜の茎を入れて強火で炒める。
青梗菜の葉を入れて鍋肌に押しあてて炒める。
お湯と酒を入れて加熱する。
青梗菜に透明感が出たら取り出す。 -
5)
盛り付ける
06:44
お皿に4の水気を切って盛る。
2をかけて完成。
Point
・If the bok choy stems are small, cut them into quarters.
・By soaking the bok choy leaves in water (not listed) for 5 to 10 minutes, the oxalic acid content is reduced, the taste is improved, and the texture is improved.
・Ginger and garlic that have been grated in a tube can be used.
・The sauce goes well with salads, fried chicken, grilled dumplings, boiled dumplings, meat dishes, and seafood dishes.
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