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白菜とハムのチャウダー｜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

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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】

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Ingredients

白菜 : 1/8個
ハム : 約50g
塩（煮る用） : 小さじ1/2
水 : 50ml
牛乳 : 200ml
片栗粉 : 小さじ1
こしょう : 適量
オリーブオイル : 適量
塩（仕上げ用） : 適量

Time required

20minutes

Procedure

1) 白菜、ハムを切る 00:30
白菜は芯を取ってザク切りにし、ハムは短冊切りにする。
2) ホワイトソースを作る 01:19
牛乳に片栗粉を入れ、混ぜる。
3) 材料を煮る 02:46
Put ham and Chinese cabbage in this order in the pan.
Sprinkle salt over Chinese cabbage and sprinkle water.
Cover and cook over high heat for 5-10 minutes until the Chinese cabbage is tender.
4) 仕上げる 04:10
When the Chinese cabbage becomes soft, reduce the heat to low, add white sauce, and heat while mixing.
When it becomes thick, turn off the heat, add salt if it tastes light, add pepper and olive oil if you like, and mix.

Point

・ If you make it in a large pot, the water will evaporate quickly, so it is recommended to make it in a small pot.
・ It is good to use a lid that fits the size of the pot and closes tightly to prevent premature evaporation.
・ It is recommended to make it in a pot with a fluororesin inside, as the soup does not stick easily and is easy to wash.
・ By putting the ham at the bottom of the pot, the ham will be delicious and become the source of the soup's umami.
・ When putting the white sauce in the pan, be sure to stir it before putting it in because the potato starch is sunk underneath.
・ Because it was boiled without adding oil, the richness comes out when olive oil is added at the end.