揚げ浸し（ナスとししとうの揚げ浸し）｜低糖質食堂 / masaさんのレシピ書き起こし
Low-carb restaurant / masa Time required : 20minutes
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塩キャベツ｜だれウマ【料理研究家】さんのレシピ書き起こし
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Ingredients
- Cabbage leaves : 3-4 sheets
- 鶏ガラスープの素 : 小さじ1
- 塩 : ひとつまみ
- ごま油 : 大さじ1
- おろしにんにく : 小さじ1/2〜1
- いりごま : ひとつまみ
Time required
10minutes
Procedure
-
1)
Tear the cabbage
01:55
After washing the cabbage leaves, tear them into pieces that are easy to eat.
-
2)
Add seasoning
02:21
Put cabbage, chicken glass soup stock, salt, sesame oil, grated garlic, and sesame seeds in a seasoning bag.
-
3)
Finish
03:59
Shake well, knead and serve on a plate to complete.
Point
・ By tearing the cabbage leaves by hand, the taste can be easily absorbed.
・ You may use a tube for grated garlic.
・ If you want to keep it, put it in a storage container and eat it in the refrigerator for about 2 days.
・ Taste and adjust the amount of seasoning.
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