卵焼き（ツナ入り卵焼き）｜あおいの給食室 in 沖縄さんのレシピ書き起こし
Aoi's cafeteria in Okinawa Time required : 15minutes
Baliq Dimlama ｜ Natural taste of Uzbekistan's recipe transcription
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Ingredients
- White fish : Appropriate amount
- Shiitake : 5 pieces
- paprika : 1 piece
- cabbage : 2 sheets
- onion : 1 piece
- carrot : One
- garlic : 1 piece
- Ginger : Small amount
- Salt and pepper : Appropriate amount
- Coriander seed : 1 teaspoon (if you like)
- water : 200cc
- Olive oil : Appropriate amount
- butter : Appropriate amount
Time required
40minutes
Procedure
-
1)
Cut vegetables
00:51
Cut paprika into small cubes, carrots into round slices, and shiitake mushrooms into 4 equal parts. Cut the onion into 1-1.5 cm widths and chop the cabbage. Finely chop the garlic and ginger.
-
2)
Fry the ingredients
02:44
Put all the ingredients you cut in a frying pan, add salt and pepper, and if you like, add coriander seeds. Sprinkle an appropriate amount of olive oil and mix gently. Add water and heat.
-
3)
Add white fish and steam
04:00
Place white fish and butter on top of vegetables, cover and steam over low heat for 15 minutes.
Point
・ Recipe for Khiva's home-cooked "Baliq Dimlama" in the west of Uzbekistan.
・ A plate where you can eat white fish that you just mix and leave with vegetables.
・ This time, flatfish is used, but in Uzbekistan, where there is no sea, it is made from river fish.
・ The decisive factor is the soup stock from vegetables and the gentle scent of coriander spice.
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