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Stir-fried Chinese cabbage | COCOCORO Channel's recipe transcription

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Ingredients

Chinese cabbage : 1/4 piece
塩 : 1-2 teaspoons
サラダ油 : 2-3 tbsp
Water (for preparation) : 500cc
水（炒め用） : 適量

Time required

25minutes

Procedure

1) Cut Chinese cabbage 02:36
For Chinese cabbage, cut off the center of the core and cut the leaves and stems separately.
Cut the leaves and stems into bite-sized pieces.
2) Get ready 04:04
Boil water in a pot and soak the cut Chinese cabbage in hot water at about 50 ° C.
When the color of the leaves improves, drain the water.
Sprinkle salt on the stems, knead and leave for 5-10 minutes.
3) stir fry 06:40
Boil water in a pot.
Warm the frying pan until it emits a thin layer of smoke.
Add salad oil and fry the stems for about 30 seconds.
Add the leaves and mix the whole so that the oil is wrapped.
When it becomes soft to some extent, add boiling water.
Boil for about 10 seconds, drain and finish.

Point

・ Since the stems of Chinese cabbage are in different positions, cut them one by one.
・ When soaking Chinese cabbage in hot water, soak the stems and leaves separately.
・ When using a Teflon-processed frying pan, be careful not to overheat.
・ The finishing water should be drained moderately.
・ Before serving, it is recommended to heat the plate in the microwave so that it will not cool down.
・ If you like, you can sprinkle with chili oil, soy sauce, garlic powder, etc.
・ In addition to Chinese cabbage, it is also recommended to make it with komatsuna, bok choy, and tasoi.