【白菜1/4個使い切り！】白菜と春雨のとろとろ煮の作り方！切って煮るだけ！白菜の大量消費にもオススメ！-How to make Simmered Chinese cabbage-【料理研究家ゆかり】

【白菜1/4個使い切り！】白菜と春雨のとろとろ煮の作り方！切って煮るだけ！白菜の大量消費にもオススメ！-How to make Simmered Chinese cabbage-【料理研究家ゆかり】

Today, I made simmered Chinese cabbage and vermicelli. Hello, I’m Yukari, a cookery researcher. This channel introduces various cooking recipes and useful information. Please subscribe to my channel and enjoy. Please subscribe to my channel Today, I would like to make a mildly simmered Chinese cabbage and vermicelli.

I will be using quarter cut Chinese cabbage this time, and I will show you tips on how to make the Chinese cabbage thicker and the vermicelli firmer. The ingredients are easy to find and very simple to make. There are some key points here and there, so please enjoy to the end.

Please have a look at it. Easy recipes at home First of all, let me introduce you to the ingredients. Here are the ingredients. Here are the ingredients: Chinese cabbage, ground pork, vermicelli, ginger, small green onions. First of all, we will use a quarter of Chinese cabbage.

In terms of weight, this will be about 420 grams of Chinese cabbage in its current state. Here is a rough guide. And ground meat. This time we will use ground pork. May substitute ground chicken or other meat for this one. As for the vermicelli, we will use short vermicelli this time.

As for the long type, please cut it into pieces that are easy to eat. Next, I will introduce the seasonings and other ingredients. Here are the ingredients. Water, soy sauce, cooking sake, oyster sauce, chicken stock, sugar, potato starch, salt and pepper, salad oil. The key point this time is oyster sauce.

Adding a little oyster sauce will increase the flavor and richness of the dish and make it very tasty. Adding a little sugar gives it a mellow taste. I will make it as soon as possible. Easy recipes at home I will make it as soon as possible.

First of all, I will return this vermicelli in boiling water. First of all, put this here in a container and spread it out. Then pour boiling water over here. Pour boiling water over the vermicelli until it is well covered. And leave it like this until the vermicelli softens a little.

I will stir-fry this vermicelli together at the end, so put it back in so that it becomes a little firmer. If there is a return time indicated on the bag, leave it 1 minute shorter than that.

This one is to boil for about 3 minutes, so I will leave it like this for 2 minutes. Two minutes have passed. If the vermicelli core remains a little and is a little hard, it’s OK. Then drain this one once. The vermicelli is now ready. Make it a little firmer like this.

Leave this one here with the hot water drained. Now let’s continue to cut the Chinese cabbage. First, let’s cut off the core of the Chinese cabbage. After cutting it off, cut it roughly 2 or 3 cm wide. Cut it like this. Then quickly rinse this Chinese cabbage.

The root part is often covered with soil, so be sure to wash this root part especially thoroughly. Rinsed with water. Then open it in a colander and wipe off the water lightly with paper. Leave the Chinese cabbage open in the colander at this point and let it drain.

Now I will continue to cut the ginger. Let’s peel the ginger first. And then chop this ginger. Chop in the way that is easier to cut. Ginger is now ok. Now I will continue to cut the small onions. Rinse the small leeks in water and wipe them dry thoroughly.

Cut off the root first. Then cut it in half and cut it in half again. After that, cut the pieces together and cut them into small pieces. I will use these thin green onions for toppings. Keep the small green onions cut like this. Now let’s continue to make the water-soluble potato starch.

Put the potato starch and the rest of the water in a bowl. Then mix well. The water-soluble potato starch is now ok. This one will settle after standing for a bit, so please keep the whisk together like this. Now we will continue to combine the seasonings. First we add oyster sauce.

Then add the cooking wine here. And mix just this first. Mix it well so that the oyster sauce doesn’t ball up. Then add the soy sauce, sugar, and chicken broth. Mix this well. Mix this well. The seasonings are now ready for seasoning.

By mixing the seasonings in advance, you can prevent uneven flavors and make the rest of the process easier. So please mix it properly beforehand. Easy recipes at home Now let’s fry. First, put salad oil in a frying pan. Then put it on the fire. Medium heat.

Continue to heat the oil once for roughly 30 seconds. Meanwhile, spread the oil throughout the pan as well. After about 30 seconds, add the ground pork here. Also, add the ginger with it. Then spread the ground pork all over first. Meanwhile, spread the ginger together.

And without moving it while it’s spread out like this, cook it first until it’s lightly browned. This will give it a slightly savory finish. The heat can be left on medium. Turn over when lightly browned. Take care not to burn. Turn over like this.

It is okay not to unwind too much at this time. This way you can enjoy the texture of the meat. When one side is also lightly browned, break it up like this as appropriate. The fish is just roughly loosened. Then add the Chinese cabbage to this. Then sprinkle salt and pepper here.

Here is the proper amount. And mix it all well once. Let the Chinese cabbage soak up the oil from the ground meat. OK. When the Chinese cabbage has wilted a little bit like this, turn the seasoning that you just mixed in here. And then add some more water. And mix well once.

Mix well, cover with lid and reduce heat to low-medium. Continue to simmer for 15 minutes. 15 minutes have passed. Open the lid. The Chinese cabbage has become very soft like this. Then let’s mix it once. After mixing lightly, add vermicelli here. Then mix in the vermicelli while unmixing.

After mixing well, put the lid on the pot and turn the heat down to low. Continue to cook for 3 minutes. Three minutes have passed. Open the lid. If the vermicelli has soaked up the flavor by now, it is ok. Then add the water-soluble potato starch you just made.

When adding dissolved potato starch, turn off the heat. And then mix this well again and turn it here when this sogginess subsides. Mix quickly after turning. Still not on fire.

If you do it with the fire on, it will turn into a ball, so be sure to do it with the fire turned off. OK. Then put it on the fire again and turn the heat up to medium. Continue to cook for 1 minute. OK.

Turn off the heat when the whole mixture has thickened. It’s done. Now I would like to put it on a plate. Easy recipes at home This is a recipe for a thickened and simmered Chinese cabbage and vermicelli. Finished like this. The Chinese cabbage is finished very tender and tender like this.

The last topping is a small green onion on top and black pepper, which is not included in the quantity here. If you don’t like spicy food, you should definitely try it with black pepper. It’s done. Now, I would like to eat Let’s eat. Mellow and full of flavor.

And the texture of the vermicelli is also very plump. Please subscribe to our channel. Deliciously finished today. This is the key point of this time’s simmering of Chinese cabbage and vermicelli. First of all, about the vermicelli, this time I used a short type of vermicelli.

If you use long bean-starch vermicelli, cut it into bite-size pieces after rehydrating. If you are using long bean-starch vermicelli, pour boiling water over the vermicelli first and then add it back in lightly. If you leave the vermicelli in boiling water too long, it will become very soft.

And this time we also add ground meat. Can use ground chicken for this ground meat, or you can also use shredded pork or pork belly for the rest. You can make it with whatever you like. And this time I lightly brown the ground meat.

A little browning improves the flavor and gives it a very tasty finish. Then add seasoning and water and simmer thoroughly for 15 minutes. This will make the Chinese cabbage tender.

Then add the vermicelli. If you cook the vermicelli with the Chinese cabbage for 15 minutes, it will become bloated, so add it after 15 minutes of cooking. If you add potato starch, make sure to mix it in while the heat is off.

If you put it in with the fire on, it will tend to ball up, so please be careful. I think there are roughly 3 to 4 servings in this amount. This one should be used as a guide. The ingredients are easy to find and very simple to make.

It is very tasty and you should try to make it. Easy recipes at home Today I made a thickened stew of Chinese cabbage and vermicelli. I have many other various videos on my channel. Please subscribe to my channel and enjoy.

I also post on Twitter, Instagram, Facebook, and TikTok, so we would appreciate it if you would like to like, follow, and share our posts. Thank you very much. So that’s all for today. Thank you for watching to the end today. Please give us a good button. See you in the next video. Bye.

こんにちは、料理研究家のゆかりです。
今回は、白菜と春雨のとろとろ煮の作り方をご紹介します。切って煮るだけ！簡単で旨いほったらかしおかずレシピ！白菜の大量消費にもおすすめ！ご飯がすすむ一品です。とても美味しいので、ぜひ作ってみてください。

Hello, I’m Yukari, a cooking researcher.
This time, I will show you how to make simmering Chinese cabbage and vermicelli. Just cut and boil! Easy and delicious side dish recipe! Recommended for consuming large amounts of Chinese cabbage! This is a dish that goes well with rice. It’s very delicious, so please try making it.

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【材料】（2〜3人分）
・白菜 1/4個
・豚ひき肉 150g
・春雨 30g
・生姜 10g
・小ネギ 1本
・水 300ml / 大さじ1
・醤油 大さじ1
・料理酒 大さじ1
・オイスターソース 大さじ1
・鶏ガラの素 小さじ1
・砂糖 大さじ1/2
・片栗粉 小さじ2
・塩胡椒 適量
・サラダ油 適量

【ingredients】
・1/4 Chinese cabbage
・150g Minced pork
・30g Vermicelli
・10g Ginger
・Small green onion
・300ml / 1 tbsp Water
・1 tbsp Soy sauce
・1 tbsp Cooking sake
・1 tbsp Oyster sauce
・1 tsp Chicken stock
・1/2 tbsp Sugar
・2 tsp Potato starch
・Salt and pepper
・Vegetable oil

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🍳オススメ簡単レシピ

◎https://youtu.be/bEUSKx4mO48

◎https://youtu.be/lIlkdD-8fcE

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