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30minutes
Peel the washed burdock with a peeler.
Peel carrots.
Rinse with running water.
Cut off the calyx of the carrot, chop it into small pieces, and put it in a bowl.
Cut the burdock into small pieces in the same way and add to the bowl.
Put (A) in a bowl, add the seeded pepper and mix.
Put sesame oil and salad oil in a frying pan and heat over medium to high medium heat.
When it gets warm, add 2 and stir-fry so that the oil spreads throughout.
Cover and stir fry while watching the situation on the way, and steam for 7 to 8 minutes.
Add the seasoning of 3 and simmer to the desired strength.
Take out the pepper and serve it in a bowl.
・ Use a soft burdock that does not drain too much water.
・ For dirt on the burdock skin, scrub it with aluminum foil or a scrubbing brush.
・ By chopping the burdock into small pieces, the texture remains moderately and the finish is delicious.
・ Since burdock is cooked immediately after cutting, it does not have to be dropped in water.
・ The taste is increased by adding chicken glass soup.
・ Adjust the chicken glass soup base to your liking. When using 3g, the finish will be light.
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