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小松菜と卵の中華炒め|ウキウキるんるんkitchenさんのレシピ書き起こし

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Ingredients

  • 小松菜 : 5-6 shares
  • 卵 : 2個
  • にんにく : 1片
  • 鶏ガラスープの素 : 小さじ1
  • 酒 : 大さじ1
  • 塩 : 適量
  • 胡椒 : 適量

Time required

25minutes

Procedure

  1. 1) Cut Japanese mustard spinach 00:00

    Cut off the stem of Japanese mustard spinach and cut into 3-4 cm pieces.

  2. 2) Cut garlic 00:35

    Finely chop the garlic.

  3. 3) Melt the egg 00:55

    Melt the egg.

  4. 4) にんにくを炒める 01:17

    フライパンにごま油をひいて温めたら、にんにくを入れて炒める。

  5. 5) 小松菜を加える 01:52

    小松菜を入れて全体に油が馴染んだら、塩、胡椒をまぶして料理酒を入れて炒める。

  6. 6) 溶き卵を加える 02:54

    フライパンの空いているスペースに溶き卵を入れてほぐしながら全体を炒める。

  7. 7) 仕上げる 03:21

    鶏ガラスープの素をかけて味を整えたら完成。

Point

・ Since soil has accumulated on the shaft of Japanese mustard spinach, wash it thoroughly in advance.
・ Remove the karaza from the eggs.
・ If you want to keep it, put it in a storage container and eat it in the refrigerator for about 3 days.
・ Garlic is easy to burn, so be careful when heating it.

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