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Chinese rice bowl | Aoi's school lunch room / Recipe transcription of magic recipes to eat with children

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Aoi's cafeteria in Okinawa

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Ingredients

Carrots : 1/4
玉ねぎ : 1/3個
白菜 : 大1枚
豚もも薄切り肉 : 160g
うずらの卵(水煮) : 5個
ごま油 : 大さじ1と1/2
水 : 1カップ
(A) Soy sauce : 大さじ1
(A) Sugar : 大さじ1/2
(A) Ginger juice : 小さじ1/3
(A) Chicken glass soup base : 少々
(B) Water : 大さじ1
(B) Potato starch : 大さじ1

Time required

25minutes

Procedure

1) Cut the ingredients 00:32
Cut the carrots into strips.
Cut the onion in half and take the core.
Cut in half vertically and slice into thin slices.
Cut Chinese cabbage into small pieces.
2) Boil the ingredients 03:01
Add sesame oil to a frying pan and heat over medium heat.
Fry the carrots and onions for 5 minutes.
Add pork thigh and fry, and when the color changes, add Chinese cabbage and fry for 2 minutes.
Add water and increase the heat to a boil.
Add quail eggs and seasoning (A) and simmer on low heat for 15 minutes.
3) Finish 08:02
Turn off the heat, add the water-soluble potato starch of (B), and mix over low heat to complete.

Point

・ Cut the strips to a length of 4 cm and a thickness of 2 mm.
・ Cut the onion a little thicker than the carrot.
・ Cut Chinese cabbage into 1 x 3 cm pieces.
・ Cut the pork thigh into pieces that are easy to eat.
・ Pork meat can be used as a substitute.
・ Fry the pork thighs while loosening them.
・ Ginger tube can be used as a substitute.
・ Cut quail eggs before serving.
・ Since quail eggs cannot be frozen, wrap other ingredients in a wrap, put them in a zip bag, and store them in the freezer.
・ Can be stored in the freezer for 2 weeks.