蕎麦（トマトとわかめのざる蕎麦）｜けんますクッキングさんのレシピ書き起こし
Cooking Time required : 20minutes
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Chinese cabbage with Chinese cabbage | Kenmasu Cooking's recipe
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Ingredients
- 白菜 : 500g
- お湯 : 適量
- 創味シャンタン : 小さじ1
- ごま油 : 2 tsp
- 醤油 : 小さじ1
Time required
35minutes
Procedure
-
1)
Cut Chinese cabbage
00:44
Cut Chinese cabbage into small pieces.
-
2)
Boil Chinese cabbage
02:42
Boil water in a frying pan, add salt and Chinese cabbage, and boil.
-
3)
Take the rough heat
03:49
Discard the hot water and remove the heat while washing with water.
-
4)
揉み込む
04:27
白菜の水気を手で絞って切り、創味シャンタン、ごま油、醤油、唐辛子の輪切りを入れてよく揉み込む。
-
5)
仕上げる
07:40
保存容器に入れて完成。
Point
・ When boiling Chinese cabbage, put the core and leaves in that order to make it easier to cook.
・ Chinese cabbage is not completely cooled, and by adding seasonings in a slightly lukewarm state, it becomes easy to get used to Chinese cabbage.
・ If you want to keep it, put it in a storage container and eat it in the refrigerator for about a week.
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