Easy recipe at home related to cooking researcher / Yukari's Kitchen Time required : 15minutes
Chinese rice bowl (Spring cabbage Chinese rice bowl) | Cooking researcher Ryuji's buzz recipe's recipe transcription
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Ingredients
- キャベツ : 100g
- 生姜 : 5g
- Seafood mix : 100g
- (A) Water : 300cc
- (A) Salt : 小さじ1強
- (B)水 : 150cc
- (B)創味シャンタン : 小さじ2/3
- (B)片栗粉 : 小さじ2
- (C)黒胡椒 : 適量
- (C)塩胡椒 : 適量
- (C)ごま油 : 小さじ1
- ごま油 : 小さじ2
Time required
30minutes
Procedure
-
1)
Thaw the seafood mix
02:08
Put the seafood mix and (A) in a bowl and leave at room temperature.
-
2)
Cut vegetables
03:08
Cut the ginger into julienne and the cabbage into zaku.
-
3)
Fry ginger
03:51
Drain the thawed seafood mix.
Add sesame oil to a frying pan and heat to fry the ginger. -
4)
Fry the cabbage
04:35
キャベツを加え、柔らかくなるまで炒める。
シーフードミックスを加え、炒め合わせる。 -
5)
調味料を加える
05:30
別の容器に(B)を入れ、混ぜ合わせる。
フライパンに加え、強火にして混ぜる。 -
6)
仕上げる
06:23
Add (C), mix and place on rice.
If you like, sprinkle some onions and you're done.
Point
・ Use warm rice.
・ If you thaw the seafood mix in salt water, you can thaw it without losing its flavor.
・ The seafood mix may be thawed by heating in a microwave oven.
・ If you like, it is recommended to sprinkle with chili oil.
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