ごま和え（ブロッコリーのごま和え）｜料理家さくらの暮らしに寄り添う料理教室さんのレシピ書き起こし
Cooking classes that are in tune with the lifestyles of chef Sakura Time required : 20minutes
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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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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.
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