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Late Chinese cabbage dishes

Hana bloomed in Chinese cabbage and I tried to cook Chinese cabbage that I will not eat anymore.

3/28 Edited to

白菜が時期を過ぎて、葉が硬くなったり花が咲いてしまったとしても、工夫次第でおいしい料理に生まれ変わらせることができます。私の経験では、白菜に花が咲いた状態でも、油揚げや厚揚げと組み合わせて調理すると、コクが出てとてもやさしい味に仕上がります。例えば、白菜を一口大に切ってさっと茹でた後、油揚げや厚揚げを加えて炒めるだけ。味付けはシンプルに醤油とみりん、化学調味料ではなく出汁の旨みを活かした調味料で合わせると、白菜の風味が引き立ちます。花が咲いても白菜の甘みは残っているので、加熱することで食感も柔らかくなり、食べやすくなります。また、「これは当たり」と感じた味にしたければ、炒める際に少し胡椒や鷹の爪を加えてアクセントをつけたり、仕上げにごま油を少量たらすのもおすすめです。こうした工夫が、時期遅れの白菜であっても捨てずに最後まで美味しく食べきるコツです。さらに、白菜の葉が硬い部分は細かく刻んでお味噌汁の具や、炒め物の旨み成分として使うのも無駄がなくて良いですよ。旬を逃した白菜でも、工夫次第で多様な料理に活用できるため、ぜひ試してみてください。私の家庭ではこの方法で、白菜を余すことなく使い切っています。

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