Hello! It’s PAO.

Warm and melty…
Boiled Chinese cabbage and bacon in cream♪

Chinese cabbage core and bacon stir-fried with garlic,
The Chinese cabbage leaves are layered and steamed before adding milk.
Fragrance is added, and the core of the Chinese cabbage is melty♪
Plenty of umami from bacon and mushrooms.

Ingredients (for 3-4 people)

Chinese cabbage・・・450g
bacon・・・ 70g
Shimeji mushrooms・・・ 1 bag
Garlic ・・・ 1 clove (chopped)
*Water・・・100ml
*Consomme soup base: 1/2 tbsp
milk 300ml
Salt and pepper…a little
Salad oil 1 tbsp
potato starch 2 tbsp
Water 2 tbsp

how to make

1.Cut the core of Chinese cabbage into small pieces. Cut the leaves into 2 cm wide pieces.

2.Add salad oil and garlic to a frying pan and heat over low heat.

3.When the core of the Chinese cabbage becomes soft and translucent, add shimeji mushrooms that have been loosened and stir-fry briefly.

4.Cover the top with Chinese cabbage leaves, sprinkle with *, cover with a lid, and steam for 5 minutes.

5.Mix everything together, add milk and simmer.
Add katakuriko dissolved in double the amount of water little by little and mix. !

◎Add potato starch little by little until it reaches your desired thickness.

Warm and simmering~♪
Chinese cabbage is sweet and delicious! !
It goes well with rice and bread (^^♪

©PAO

Pao’s Easy Home Cooking Powered by Livedoor Blog (blog.jp)

Easy to stack on the frying pan! Warm Chinese cabbage and bacon cream simmered ♪: Pao’s simple home meal Powered by livedoor blog (blog.jp)