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おみみ｜ズボラママを救う簡単レシピ
おみみ｜ズボラママを救う簡単レシピ

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Simple twice-cooked meat

Click here for the recipe 👇

《 Twice pot meat 》

Just cut it, bake it, and mix it with the sauce!

Easy side dishes to make ✨

Because it is difficult process zero,

I want Zubora-san to try making it 🍳☺️

[Ingredients] (for 2 people)

Pork belly...200 g

Cabbage...About 1 / 4

Bell pepper...2 pieces

· ★ Tianmian sauce... tablespoon 1

· ★ Doubanjiang...1 teaspoon

· ★ Sake... tablespoon 1

★ Soy sauce... tablespoon 1

★ Sugar...2 teaspoons

★ Garlic tube...3 cm

・ Potato starch...1 teaspoon

★ Water... tablespoon 2

[How to make]

① Fry pork belly in a frying pan.

② When the meat is cooked to a certain extent, add the cut cabbage and peppers and fry until the vegetables are tender.

③ Add all the pre-mixed ★ and mix well to complete ✨

[Point]

・ If you are not good at pungent taste, please adjust without or without "Doubanjiang"!

If the frying pan is easy to burn, first add a little oil 🍳

..

Thank you for watching until the end!

This is a recipe ☺️

On this account.

🍳 want to make cooking easier

⏰ want to increase my time even a little

We will send out "Zubora easy recipe" to save such a mom 💛

I would be happy if you could like, save and follow 🫶

👉 _ recipe

..

4/22 Edited to

... Read more甜麺醤とコチュジャン、どっちも“赤い味噌っぽい調味料”なので似て見えるけど、回鍋肉の味はけっこう変わります。私も最初「甜麺醤ないからコチュジャンでいいよね？」とやったら、思ったより“韓国寄り”の甘辛になってびっくりしました。 ■甜麺醤とコチュジャンの違い（ざっくり） ・甜麺醤：中華の甘味噌。甘みがしっかり、コク深め。辛さは基本なし。回鍋肉の「照り」と「ご飯が進む甘辛」を作りやすい。 ・コチュジャン：韓国の甘辛味噌。甘み＋辛み＋発酵の香り。辛さが最初から入っているので、同量置き換えだと辛めになりやすい。 ■回鍋肉で代用するなら（失敗しにくい目安） 甜麺醤がない時は、いきなり同量置き換えより、まずは“控えめ”が安心です。 ・甜麺醤 大さじ1 → コチュジャン 小さじ2〜大さじ1弱 さらに「甘み」と「中華っぽいコク」を足すと近づきます。 ・砂糖を小さじ1追加（甘み調整） ・味噌を小さじ1/2〜1足す（コク寄せ） ・醤油はそのままでもOK、物足りなければ少しだけ追加 ※辛味が苦手なら、豆板醤は無しにしてコチュジャンで辛みを一元化すると調整しやすいです。 ■“タレは先に全部混ぜる”と味が決まりやすい この回鍋肉レシピの良いところは、甜麺醤・豆板醤・酒・醤油・砂糖・にんにく・片栗粉・水を先に全部混ぜて、最後に入れるだけなこと。片栗粉もここで入れちゃうと、とろみが均一になって「タレがご飯に合いすぎる」仕上がりになりやすいです。 ■ついでに：「ささみ×キャベツ」なら殿堂入りっぽくするコツ 家に豚バラがない日は、ささみとキャベツでも満足おかずになります。ポイントは“しっとりさせる下ごしらえ”。 ・ささみはそぎ切り→軽く塩・酒（各少々）→片栗粉を薄くまぶす ・キャベツは炒めすぎず、最後に合わせて食感を残す ・味付けは回鍋肉のタレを少し薄めに（甜麺醤/コチュジャンは控えめ）すると、ささみでもくどくならず食べやすいです。 甜麺醤があると“中華の回鍋肉感”が出やすいけど、コチュジャンでも調整すれば十分おいしく作れました。手元の調味料で続けやすいのがいちばんです◎

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The image is a guide illustrating how long various raw and cooked meats, including deli meat, bacon, sausages, beef, shrimp, chops, turkey, steak, pork, ham, fish, and chicken, can be stored in the fridge (2-3 days) and freezer (varying months).
Raw and cooked meat
Bizzy Bee Essentials

Bizzy Bee Essentials

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