炒め物（小松菜と豚こま肉の味噌漬け炒め）｜くまの限界食堂さんのレシピ書き起こし
Kuma's limit cafeteria Time required : 30minutes
Chinese cabbage and fried tofu soboro bean paste | Transcription of Kuma Cooking's recipe
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Ingredients
- oil : Appropriate amount
- Minced pork : 200g
- Chinese cabbage : 1/6
- Atsuage : 1 piece
- water : 150cc
- sweet sake : 2 tsp
- Soy sauce : 2 tsp
- Oyster sauce : 2 tsp
- Water-soluble potato starch : Appropriate amount
Time required
25minutes
Procedure
-
1)
Fry the ingredients
00:10
Pour oil into a frying pan, heat, add minced pork and fry until the color changes. When the whole is cooked, add half of the Chinese cabbage and fried tofu and fry. When the whole is cooked, add the remaining Chinese cabbage and fry.
-
2)
Season the ingredients and simmer
01:04
Add water, mirin, soy sauce, and oyster sauce, stir, cover and simmer. When the whole is cooked, add water-soluble potato starch to thicken it and turn off the heat.
-
3)
Arrange
01:50
Serve on a plate and complete.
Point
・ For Chinese cabbage, if the stem is cut into 3 cm wide pieces, the surface area will be larger, it will be easier for the fire to pass through, and the taste will be easier to soak in.
・ Because it is thick, you can put it on rice and use it as a bowl menu.
・ Fry the meat and vegetables firmly and then simmer.
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