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油揚げチャンプルー｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

cabbage : 200g
油揚げ : 1枚
(A)卵 : 1個
(A)白だし : 小さじ1
サラダ油 : 小さじ1.5と小さじ2
(B)白だし : 大さじ1
(B)酒 : 大さじ1
黒胡椒 : 適量
かつお節 : 適量
小ねぎ : 適量

Time required

15minutes

Procedure

1) Cut the material 01:41
Cut the cabbage into zaku and fried tofu into strips.
2) Make egg juice 03:58
Put (A) in a bowl, dissolve well, add 1 fried tofu and mix.
3) Bake 2 03:48
Heat 1.5 teaspoons of salad oil in a frying pan, bake 2 and put it back in the bowl.
4) キャベツを炒める 04:28
先ほどのフライパンにサラダ油小さじ2を加えて熱し、キャベツを炒め、(B)で味付けをする。
5) 3と4を炒め合わせる 05:15
4に3を入れて炒め合わせ、炒まったら黒胡椒を振る。
6) 皿に盛り付ける 05:53
皿に盛り付け、あればかつお節と小ねぎを散らす。

Point

・ The taste of cabbage is determined by properly weighing and cooking.
・ Process 1 The cabbage core is hard, so cut it into pieces.
・ Process 2 The texture of the meat can be obtained by soaking the fried egg in the fried tofu. It is good to soak the fried egg in the egg liquid well.