焼き物（油揚げのナスチーズ焼き巾着）｜kattyanneru/かっちゃんねるさんのレシピ書き起こし
kattyanneru Time required : 30minutes
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煮物（白菜のうま煮）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし
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Ingredients
- 白菜 : 500g
- 生姜 : 10g
- 豚こま : 250g
- (A) Salt : 2つまみ
- (A) Potato starch : 小さじ2
- (A) Alcohol : 大さじ1
- oil : 1 tablespoon
- (B) Water : 350cc
- (B) Soy sauce : 大さじ1
- (B)Mirin : 大さじ2
- (B) Bonito powder : 3g
- (B) Umami seasoning : 5振り
- (B) Salt : 小さじ1/3
- (B) Oyster sauce : 小さじ1
- (C) Alcohol : 大さじ1
- (C) Potato starch : 小さじ2
- 黒胡椒 : 適量
Time required
25minutes
Procedure
-
1)
make preparations
02:30
Cut the ginger into strips.
Cut off the root of the Chinese cabbage and cut it in half lengthwise.
Slice the Chinese cabbage from the root.
Shred the pork by hand, add (A) and mix well. -
2)
stew
05:55
Heat oil in a large frying pan, add Chinese cabbage and fry until translucent.
Add ginger from step 1 and (B), mix, cover and simmer for 7 minutes.
Add the pork fillet from step 1 and mix. When the pork fillet is cooked through, reduce the heat to low and add (C) and mix.
Finished with black pepper.
Point
・500g of Chinese cabbage is about 1/4 the size.
・If you don't have bonito powder, heat bonito flakes in the microwave and use crushed bonito flakes.
・Pork mince tends to become tough, but rubbing it with (A) will prevent it from becoming tough.
・If you add the pork meat first and cook it, it will become tough, so be sure to follow the order in which you add it.
・If the water gets low while simmering, you can add more water.
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