炒め物（ツナと大根の中華炒め）｜低糖質食堂 / masaさんのレシピ書き起こし
Low-carb restaurant / masa Time required : 10minutes
Kinpira burdock | Tsubame TV's recipe transcription
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Ingredients
- Burdock : One
- Carrots : 1/2
- sugar : 2 tablespoons
- soy sauce : 1-2 tbsp
- (A) Mirin : 1/2 tbsp
- (A) Sake : 1/2 tbsp
- (A) It's white : 1/2 tbsp
Time required
30minutes
Procedure
-
1)
Cut the material
00:14
Lightly peel the burdock root, squeeze it and expose it to water.
Cut carrots into thin slices and julienne. -
2)
stir fry
02:21
Put a little sesame oil (outside the amount) in a frying pan, heat it, add drained burdock root and carrots, and fry.
When the oil is all over, add sugar and fry well.
When the sugar is familiar, add (A) and fry.
Add soy sauce in 2 portions and fry. -
3)
Boil
03:37
Cover and simmer on low heat for 5-10 minutes until the burdock is tender.
Check the taste, and if it looks light, add soy sauce to adjust.
Entangle the broth all over while removing the water over high heat.
Point
・ When burdock is squeezed, you can work easily by attaching the tip to the cutting board to stabilize it.
・ If the burdock is thick, make a few cuts before cutting it.
・ If you are not good at cutting, you can cut it into julienne.
・ By adding sugar first and letting the ingredients blend in with sweetness, the result is delicious.
・ Can be stored in a storage container for 4 to 5 days in a refrigerator.
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