みぞれ漬け（鶏肉とナスのみぞれ漬け）｜だれウマ【料理研究家】さんのレシピ書き起こし
Who horse [cooking expert] Time required : 30minutes
#Vegetable dishes
#curry
#Idea cooking
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#Indian cuisine
無水白菜カレー｜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
- Chinese cabbage : 250g
- 豚バラ肉 : 180g
- バター : 10g
- （A）酒 : 大さじ5
- （A）おろしニンニク : 1片分
- （A）ウスターソース : 小さじ1
- （A）砂糖 : 小さじ1弱
- カレールー : 2片
- ご飯 : 2人前
- 乾燥パセリ : お好みで
Time required
40minutes
Procedure
-
1)
Prepare
01:43
Beat the whole Chinese cabbage with the back of a knife and cut it diagonally.
-
2)
Put the ingredients in a frying pan
02:20
Spread the stem part first in a small frying pan and put the leaf part on it.
Cut the pork ribs into bite-sized pieces and add.
Place the butter in the center and add (A). -
3)
Stew
04:20
Cover 3 and heat on low heat for 20 minutes.
Mix the whole lightly, add curry roux, and mix and dissolve while heating on low heat. -
4)
盛り付ける
05:41
皿にご飯を盛り、3を入れる。
お好みでご飯に乾燥パセリをふる。
Point
・ Because no water is used, use a small frying pan.
・ By tapping Chinese cabbage with the back of a knife to flatten it, you can cut it cleanly.
・ By cutting the Chinese cabbage into small pieces, the taste of Chinese cabbage exudes.
・ Sake is recommended.
・ You can use any curry roux you like, but Java curry is recommended.
・ If the water content is low, you can add a little water.
・ It is delicious even if you sprinkle Tabasco or Shichimi pepper on it.
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