白菜の黄金焼き｜kattyanneru/かっちゃんねるさんのレシピ書き起こし

After washing the Chinese cabbage with water, cut it 1 cm from the root, cut it into leaves and cores, and cut them into pieces that are easy to eat.
Make cuts in the core at intervals of about 1 cm.
After that, rub salt into the core and leave it for about 10 minutes until water comes out on the surface, then rinse the salt with water and wipe off the water with kitchen paper.

Put the cake flour and Chinese cabbage in a plastic bag, add air, close the mouth, and sprinkle the cake flour on the Chinese cabbage while shaking.

Put salad oil and sesame oil in a frying pan and heat to heat.
Pass the Chinese cabbage core piece by piece through the beaten egg, and place it in a frying pan warmed on medium heat with the core side down.
When it gets brown, turn it over and bake it again. When both sides get brown, take it out on kitchen paper.

After passing the Chinese cabbage leaves through the beaten egg, bake both sides over medium heat.
When both sides are browned, remove them on kitchen paper.

Soak the Chinese cabbage once baked in the excess egg liquid twice and bake both sides again.
When both sides are browned, remove them on kitchen paper.

皿に盛り付けて出来上がり。