切り干し大根とソーセージのケチャップ煮｜奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】さんのレシピ書き起こし

・ Recipes using dried foods that can be used when vegetables are expensive.
・ The point is how to return the dried daikon. Just wash it lightly enough to remove dirt from the surface, drain it, and then cut it. It is recommended to use kitchen scissors when cutting.
・ You can easily take in nutrients that tend to be deficient, such as calcium, iron, and dietary fiber.
・ The amount of material is easy to make.
・ You can use as much sausage as you like.
・ Adjust the heating time of 2 according to the softness of the dried daikon radish.
・ By boiling in a little water, the taste of dried daikon will not escape to the outside and will be delicious.
・ Water may evaporate depending on the amount of heat and the tightness of the frying pan lid used, so check that the water has not run out 5 minutes after you start heating. If you don't have enough water, add it.
・ If you add ketchup first and boil it, the ketchup will burn, so boil only the ingredients and then add ketchup at the end.
・ Can be made and stored.
・ Can be stored in the refrigerator for 3-4 days.
・ A versatile recipe that goes well with bread and rice.
・ It can be done easily and quickly with cheap materials.