食パン（あんこの食パン）｜Qiong Cookingさんのレシピ書き起こし
Qiong Cooking Time required : 80minutes
煮物（白菜と豚肉の煮物）｜フリーランス料理人の部屋さんのレシピ書き起こし
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Ingredients
- Chinese cabbage : 350g
- 薄切り豚肉 : 200g
- (A) Salt : ひとつまみ
- (A) Alcohol : 100g
- (B) Water : 水10g
- (B) Sugar : 大さじ2
- (B)Mirin : 大さじ2
- (B) Soy sauce : 大さじ2
- ginger : 小さじ1
- 七味唐辛子 : 適量
Time required
15minutes
Procedure
-
1)
make preparations
00:10
Cut the Chinese cabbage leaves into bite-sized pieces.
Slice the core of the Chinese cabbage.
Wash ginger well and grate. -
2)
boil
00:47
Put the core of Chinese cabbage in a frying pan, add (A), cover and steam-fry for 3 minutes over medium heat.
Add the thinly sliced pork and loosen it slightly.
Add (B) and cook the thinly sliced pork while stirring.
Add the Chinese cabbage leaves, cover, and heat for 3 minutes.
Add ginger and mix gently. -
3)
Serve
02:03
Arrange 2 in a bowl.
Finished with shichimi chili pepper.
Point
・This recipe is for two people.
- By slicing the core of the Chinese cabbage, the flavor will absorb more easily.
・Use shichimi chili pepper according to your preference.
・Before adding ginger in step 2, make sure the core of the Chinese cabbage is soft and cooked through, and taste it.
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