酢の物（トマトときゅうりとカニかまぼこの酢の物）｜エプロンさんのレシピ書き起こし
apron Time required : 8minutes
Kim cheese of mackerel canned cabbage | Transcription of MOGMOG STROLL's recipe
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Ingredients
- cabbage : 1/5 ball
- Salad oil : Appropriate amount
- Mackerel can : 1 can
- Kimchi : Appropriate amount
- sliced cheese : 4 sheets
Time required
4minutes
Procedure
-
1)
Shred cabbage
00:13
Cut 1/5 cabbage into julienne.
-
2)
Put salad oil and cabbage in a frying pan
01:06
Put an appropriate amount of vegetable oil and shredded cabbage in a frying pan.
-
3)
Fry the cabbage
01:20
Fry until the cabbage is not taut.
-
4)
Add mackerel can
01:39
Cut about 2/3 of the juice from the mackerel can and add it to a 1-can frying pan.
-
5)
Loosen the mackerel and fry
01:53
Fry with cabbage while loosening the mackerel.
-
6)
Add kimchi and mix
02:21
After mixing the mackerel and cabbage evenly, add an appropriate amount of kimchi and mix.
-
7)
Line up the cheese
03:26
Place 4 slices of cheese on top of the cabbage.
-
8)
Steam
03:33
Cover the frying pan with a lid and steam for about 1 minute.
Point
If you add all the juice from the mackerel can, water will easily come out, so drain about 2/3 of the juice.
Shredded cabbage is not finely chopped, but a certain amount of width is left to leave the texture.
When frying cabbage, fry until it is no longer taut.
You can adjust the kimchi and cheese to your liking.
Easy cooking using ingredients that are good for the body.
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