春巻き（キャベツの焼き春巻き）｜食事処さくらさんのレシピ書き起こし
Restaurant Sakura Time required : 20minutes
卵とほうれん草の中華炒め｜嘉子さんの初めて料理教室【料理研究家 藤野嘉子 公式チャンネル】さんのレシピ書き起こし
お気に入りに追加![Yoshiko's first cooking class [Cooking researcher Yoshiko Fujino official channel]](https://yt3.ggpht.com/kPjniNBNtBhx8yQy4LAJ7Ve8KHaxrRQYqKzcx_eaaMA46GxhFxQkSe8xuyb0lo1ypSW2rofCsQ=s240-c-k-c0x00ffffff-no-rj)
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Ingredients
- egg : 2 pieces
- ほうれん草 : 1束
- にんにく : 1片
- 塩 : ひとつまみ
- 水 : 大さじ1
- ごま油 : 大さじ1
- サラダ油 : 大さじ2
Time required
15minutes
Procedure
-
1)
Prepare
00:52
Rinse the spinach with water, wipe off the water, and cut into 3-4 cm widths.
Garlic is finely chopped.
Break the egg into pieces like cutting white meat. -
2)
Fry the ingredients
04:56
Put salad oil and sesame oil in a frying pan and heat over high heat.
Add the beaten egg, stir quickly, and when the egg swells, leave a little oil in the frying pan and remove the egg.
Put the garlic in a frying pan and heat it over high heat. Add the spinach roots in order and fry.
When the spinach is oiled and the bulk is reduced by half, add salt and water and fry while mixing the whole.
Put the eggs back in the frying pan and fry them quickly to complete.
Point
・ When cutting spinach, if you tear the roots, the passage of fire will be uniform.
・ By adding sesame oil as well as salad oil, it becomes fragrant.
・ Stir-fry eggs and spinach separately, and stir-fry them together at the end to make them delicious.
・ Soup may be used as the water to be added when frying the ingredients.
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