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<p>ãmaterialã<br />
Chinese cabbage 1/4 cut (385g)<br />
Long onion 15g (sliced ​​diagonally)<br />
Garlic (slice) 3pieces<br />
Chili peppers(favorite) 6<br />
Soy sauce 2 tablespoons<br />
black vinegar 3 tablespoons<br />
Shaoxing wine 1 tbsp<br />
Sugar 3 teaspoon<br />
Salt a little less than 0.5 teaspoon<br />
Oil appropriate amount </p>
<p>[Points and tips]<br />
â Cut into Chinese cabbage leaves and stems.<br />
Make a vertical cut in the stem near the root, crush it lightly, and then cut it diagonally while pulling the knife toward you as if lying down. Tear off the leaves by hand.<br />
â¡Because it is a quick dish, prepare the sauce in advance.<br />
⢠Fry the stem part first. Fry for about 1 and a half minutes, and when it becomes a little transparent, add the leaves and continue to fry for about 30 seconds.<br />
⣠Turn the sauce from the pot skin.</p>
<p>#Chinesecabbage #ç½è # ãã¯ãµã¤ #ç°¡åæç #æçæç #ç¯ç´ã¬ã·ã #ãããã #éæºç½è #æ¬æ ¼ä¸è¯ #ä¸è¯æç #ç½èæç #ç½èçã</p>


メイン食材は白菜だけ！！本場の醋溜白菜の作り方。簡単・時短・お手軽にできる、白菜の甘酢あんかけレシピ #スマート中華 #醋溜白菜 Chinese cabbage cooking
