Recipe Easy, Creamy and Gentle Chowder with Chinese Cabbage : Delicious and Easy For You To Try

Recipe Easy, Creamy and Gentle Chowder with Chinese Cabbage : Delicious and Easy For You To Try - If you are a housewife or a worker, you must be bothered if you have to cook for your family every day? Don't worry, because I will share simple and practical recipes for those of you who don't have much time to cook. A list of simple recipes that are practical and delicious are things that mothers at home must have so they don't get confused about what to cook. The name of the recipe this time is Easy, Creamy and Gentle Chowder with Chinese Cabbage. You are currently reading Recipe Easy, Creamy and Gentle Chowder with Chinese Cabbage : Delicious and Easy For You To Try. This recipe is easy to practice, you have to know how to make it because this recipe is from the chef or mother cookpad.japan been tested. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Ingredients:

1. 1/4 head, roughly chopped Chinese cabbage
2. 1 onion roughly cut into small pieces Onion
3. 1/4 Carrot
4. 1 as much as you'd like Corn
5. 2 medium Potatoes
6. 100 grams, cut into short strips Ham or bacon
7. 1 small bowl full Leftover sashimi, mixed seafood, or the like
8. 1 dash White wine or sake
9. 1 dash Salt
10. 1 dash White pepper
11. 1 Bay leaf
12. 1 tbsp Chicken soup stock granules or consomme
13. 500 ml Water
14. 300 ml Milk
15. 1 Butter and/or vegetable oil (a small amount of each)
16. 1 Green onions or parsley (optional)

Preparation steps:

1. Prepare the leftover frozen sashimi. Cut into bite-sized pieces, lightly sprinkle with salt and pepper, and then sprinkle 1 tablespoon of wine (or sake).

   

2. (If you're using frozen mixed seafood instead of sashimi, then you don't have to cut it up)

3. Cut the Chinese cabbage into rough chunks, cover with plastic wrap, and microwave for about 4 minutes. It cooks quickly this way, so you can eat it quickly.

   

4. So, it should look like this.

   

5. Use medium-low heat. Heat a small amount of vegetable oil and butter. Add the onion, carrot, and bacon, and saute well. Add the seafood. When the everything has cooked through...

6. Add 500 ml of hot water, the bay leaf, and the soup stock. Then add the Chinese cabbage. When the cabbage is tender, add 300 ml of milk.

   

7. When the milk starts to boil, lower the heat. Grate the potato directly into the pot.

   

8. With a spatula, gently stir while it simmers... and thickens. It will quickly become a sufficiently creamy texture.

9. Sprinkle salt and white pepper to taste, and it's finished. You don't even need to use roux (or flour). It's easy and light on the stomach.

   

10. If it's too thick, add milk. If it's too thin, add more potato to adjust. In Step 5, cooking with rice is also delicious.

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