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麻婆白菜｜食事処さくらさんのレシピ書き起こし

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Cooking classes that are in tune with the lifestyles of chef Sakura

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Ingredients

合い挽き肉 : 120g
白菜 : 500g
長ネギ : 2分の1本
生姜 : 10g
にんにく : 2かけ
豆板醤 : 大さじ1
甜麺醤 : 大さじ1
酒 : 50ml
鶏ガラスープの素 : 小さじ1
砂糖 : 小さじ1
味噌 : 小さじ1
片栗粉 : 小さじ1.5
醤油 : 小さじ1

Time required

45minutes

Procedure

1) Cut Chinese cabbage 00:22
Cut off the core of Chinese cabbage, cut it diagonally, and cut the leaves into small pieces.
2) Cut the condiments 01:24
Finely chop the green onions, ginger and garlic. Add Doubanjiang and Tianmian sauce.
3) Make a seasoning 04:37
Add cooking liquor, chicken broth soup, sugar and miso and mix.
4) 加熱する 05:29
Heat the frying pan over medium heat, add sesame oil, add the ground meat and heat, sprinkle with salt and brown.
5) Add condiments 06:55
Reduce the heat to low, add the combined ginger, garlic, doubanjiang, and tianmian sauce and mix well.
6) 白菜を加える 07:28
合わせ調味料を加えて、混ぜながら沸騰させる。白菜を入れて、蓋をして3分蒸し焼きする。
7) 蒸し焼きにする 08:07
蓋をあけて全体をかき混ぜて、再度蓋をして5分蒸し焼きにする。
8) 仕上げる 08:51
長ネギ、醤油を加えてさらに混ぜ合わせ、火を止める。片栗粉を加えて、混ぜ合わせたら再度中火で軽く混ぜ合わせて完成。

Point

・ Chop the Chinese cabbage so that it has a cross section so that it can be easily cooked.
・ If oil comes out when frying the ground meat, gently wipe it off with kitchen paper.
・ Remove garlic sprouts as they tend to burn and become bitter when fried.
・ Dissolve potato starch in 1 tablespoon of water for 1.5 teaspoons.
・ If you don't have ground meat, you can use the meat you have at home instead.