ご飯5合用意しておいてください。キャベツで無限に米が食える飯泥棒炒め

ご飯5合用意しておいてください。キャベツで無限に米が食える飯泥棒炒め

Now I put this This must be delicious. I’m RYUJI. I start Today I will use cabbage even though it is not in season. The price of cabbage does not fluctuate in any season. Cabbage is sold all year round. Cabbage is a food that we often use. We sometimes buy one cabbage.

Cabbage is also sold in half size. It’s cheaper to buy a whole cabbage than to buy a half. We buy it whole. For a family of 2 or 3. We don’t finish a whole cabbage. I have a quarter of a cabbage left over. What should I do with this cabbage?

This time I will make a really delicious minced pork and cabbage dish. You eat more and more white rice. Eating more and more white rice means drinking more and more sake. This is a stir-fried cabbage rice thief. This is a recipe that allows you to consume really delicious cabbage. I start cooking

This is RYUJI’s BUZZ recipe. I introduce material quantity. 180 grams of minced pork. Ai-snoring meat is also good. Cabbage is 250 grams. It weighs as much as a small cabbage with the core removed. Garlic is one. Seasonings are listed in the summary column. you check it

This time, I will make a dish called rice thief cabbage. I will explain the point. This cabbage is a rice thief. What kind of thief do you think I am? I’m a liquor thief I drink I will do today’s ice fortune-telling. Ice fortune-telling predicts my fortune. Today’s ice went into the cup well.

The result of my fortune-telling today is ordinary luck. The izakaya I entered by chance was holding a HAPPY HOUR. This is normal luck. I’ll drink KANPAI! I start cooking Peel the garlic cloves before cutting them. Later you rub the garlic. Cut off the stem of the garlic and peel off the skin.

Prepare garlic to this state. Cut the cabbage into bite size pieces. It’s this size. Separate the hardened parts. That’s all there is to cutting. Lately, I’ve been over-enthusiastic about the settings, such as the Supreme Series. I don’t want to raise the hurdle too high.

Because I want you to know the joy of cooking. That’s what I’m working for. It’s not because my cooking is appreciated. I want you to enjoy cooking. I want you to cook and feel delicious. For me that is the most important thing. That’s why I make both easy and difficult dishes.

Please take a look at my cooking. That’s all there is to cutting. I will describe the seasoning. Add 1 teaspoon and half the sugar. Add 1 teaspoon and half of potato starch. This is the same amount as sugar. The base of the flavor is this soy sauce.

This is a strong flavor that goes well with sake and rice. Add 1 tablespoon and half a cup of soy sauce. If you prefer a lighter flavor, reduce the amount of soy sauce by two-thirds. I purposely add a strong seasoning so that it goes well with sake and rice.

Add 1 and a half tablespoons of sake. That’s if my recipe has a strong taste. I don’t change the seasoning. Please find out your favorite flavor and change my seasoning. You add MIRIN. Sake will remove the smell of meat and cabbage. Add 1 tablespoon and half MIRIN. This adds sweetness.

This is HANAMARUKI additive-free miso. Add 1/2 tablespoon miso. This is a soy sauce miso sauce. When miso is added, it becomes a little thicker. Miso makes the taste of food deep and delicious. Add AJINOMOTO 5 times. Pork has a flavor component called inosinic acid. AJINOMOTO is glutamic acid.

By adding glutamic acid, the synergistic effect of inosinic acid and glutamic acid is created. Its flavor will be stronger. Finally, grate 1 garlic clove. Please mix this up. The tare is complete. If this sauce is completed, you win. The tare is complete. I stir-fry the ingredients. Add 2 teaspoons of sesame oil.

Sprinkle minced pork with a generous amount of salt and pepper. Place the frying pan and light it. The frying pan has warmed up. Heat over high heat first. Fry the ingredients in a hot frying pan. Please put minced pork here. This time I am using minced pork. This dish has a delicious sauce.

Shredded pork is fine too. Heat the minced pork while browning it. Overcooking will make this minced pork tough. In this way, the minced pork is slightly browned. Now put the cabbage in. Cabbage must be well heated. If the cabbage is piled up like this, take it apart. Heat the cabbage well.

Because that’s when the cabbage is undercooked. The greatest advantage of cabbage is its sweetness. If the cabbage is not cooked enough, its sweetness will not come out. It should be cooked just enough to brown the cabbage. Heat the cabbage well. In this way, the cabbage has a baked color.

At the same time, minced pork, which was lightly browned until just now, can be fried. It will have a brown color like this. Fry the cabbage like this. Can you see the roasted color of the cabbage here and there? Please fry the cabbage this much. Cabbage is translucent. Cabbage is tender and translucent.

This is a sign that the cabbage has become sweet and delicious. Here I will use the sauce I made earlier. Mix the sauce well. That’s because the potato starch is sinking to the bottom. Please add sauce. Mix the sauce well. It seems that the heat was too strong.

Too much water has evaporated from the ingredients. The bottom of the pot is covered with delicious sauce. Put in a tablespoon of sake. Turn off the heat and scrape the sauce off the bottom of the pan. This dish is ready. This is delicious. Please serve this on a plate of MASAYA.

Please include the sauce as well. When I eat this dish, I eat more and more white rice. When I eat white rice, I drink more and more sake. Please put this dish on a plate. I put the dish on the plate like this. Finally, sprinkle some black pepper.

I add a lot of black pepper. I added twice as much black pepper as I imagined. I have finished cooking. This is the most delicious way to stir-fry cabbage. This is a stir-fried cabbage rice thief. I eat My dish is ready. ITADAKIMASU! What’s this? This is number one. ITADAKIMASU! This is delicious!

The taste of soy sauce and miso with impact is very delicious. It contains potato starch, so the ingredients will come together. This is how I eat those ingredients. Cabbage is well heated. The sweetness of cabbage is drawn out. This is so delicious. I think you can eat this as a bowl of rice.

This is delicious. I change the taste This is AJIHEN KUNG-FU GENERATION. I add chili oil to change the taste. Beer is delicious. You are a liquor thief! Adding the scent of chili oil brings out the spiciness even more. Its spiciness goes well with beer. STAFF CHANCE! KANPAI! He is TATSUYA. ITADAKIMASU!

This is delicious. Adding chili oil makes this dish more delicious. This is delicious. Beer goes well with this dish. Compare today’s food to a movie. you stop it It has never worked. It’s never worked out so far. Compare today’s dish to a MARVEL hero. It has never worked.

I liken today’s dish to a Sentai anime. is it an anime? is that a cartoon? It’s anime and manga. That’s TORIKO. This is all TORIKO. It will show up at the time of compilation. This is a gourmet manga. that’s all. I finish this video. The composition of this video is always the same.

People called my videos MITOKOMON. Thank you for watching my video. I wrote the recipe in the summary column, so please take a look. My videos always have the same structure like MITOKOMON. Please subscribe my channel. Please follow my SNS.

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【キャベツの飯泥棒炒め】
是非お試しください！

★今回のレシピはこちら↓
ーーーーーーーーーーーーーー
【キャベツの飯泥棒炒め】
ごま油…小さじ2
塩コショウ…適量
豚挽き肉…180g
キャベツ…1/4個250g
=タレ=
砂糖…小さじ1半
片栗粉…小さじ1半
醤油…大さじ1半
酒…大さじ1半
みりん…大さじ1半
味噌…大さじ半分
味の素…5振り
にんにく…1片
黒胡椒…適量
酒…大さじ1
★味変でラー油

ごま油小さじ2で塩コショウした豚挽き肉180g炒め、キャベツ1/4個250g入れよーく焦げ目がつくまで炒める
砂糖小さじ1半、片栗粉小さじ1半、醤油大さじ1半、酒大さじ1半、みりん大さじ1半、味噌大さじ1/2、味の素5振り、おろしにんにく1片混ぜたタレを入れ炒め
酒大さじ1黒胡椒で完成
ーーーーーーーーーーーーーー
料理のおにいさんリュウジです！
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