チーズ焼き（ミートソースと卵のチーズ焼き）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし
Cooking expert Ryuji's buzz recipe Time required : 20minutes
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Anhydrous beer oil pot ｜ Cooking expert Ryuji's Buzz Recipe's recipe transcription
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Ingredients
- Chinese cabbage : 250g
- 豚バラ肉 : 200g
- にんにく : 2片
- ごま油 : 大さじ2と1/2
- 白だし : 小さじ4
- ビール : 大さじ5
- 小ねぎ : 適量
- いりごま : 適量
Time required
60minutes
Procedure
-
1)
Cut Chinese cabbage and garlic
01:31
Cut off the core of Chinese cabbage, cut it into 2 to 3 cm wide pieces, and put it in a pan.
Remove the garlic core, slice it and put it in a frying pan. -
2)
Cut the pork
03:55
Cut the pork belly into 3-4 cm wide pieces and add to the pan.
-
3)
Fry the garlic
04:20
Sprinkle sesame oil in the frying pan of 1 and heat over low to medium heat.
Fry until the garlic is browned and add to the pan of 2. -
4)
仕上げる
06:12
鍋に白だしとビールを加え、蓋をして弱火で20分煮る。
20分が経ったら、小ねぎといりごまを散らして完成。
Point
・ Happoshu can also be cooked.
・ It is recommended to use a small pot.
・ When you put Chinese cabbage in a pot, it is good to sprinkle the stems and leaves.
・ Garlic is easy to burn, so it's best to fry it over low heat while watching the situation.
・ It is recommended to sprinkle salt or ponzu sauce.
・ It is recommended to add yakisoba noodles with a shime.
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