Without fail cooking ultimate Easy, Creamy and Gentle Chowder with Chinese Cabbage easy, yummy, practical.
Good Evening every body, at this time you get present recipe Easy, Creamy and Gentle Chowder with Chinese Cabbage with 16 ingredients and 10 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 16 ingredients and 10 stages of easy cooking Easy, Creamy and Gentle Chowder with Chinese Cabbage.
Ingredients all Easy, Creamy and Gentle Chowder with Chinese Cabbage
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Needed : head, roughly chopped Chinese cabbage.
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Needed : onion roughly cut into small pieces Onion.
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Needed : Carrot.
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Needed : as much as you'd like Corn.
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Needed : Potatoes.
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Prepare : grams, cut into short strips Ham or bacon.
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Prepare : bowl full Leftover sashimi, mixed seafood, or the like.
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Prepare : White wine or sake.
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Prepare : Salt.
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Needed : White pepper.
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Needed : Bay leaf.
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Needed : Chicken soup stock granules or consomme.
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Prepare : Water.
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Needed : Milk.
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Needed : Butter and/or vegetable oil (a small amount of each).
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Needed : Green onions or parsley (optional).
If all ingredients Easy, Creamy and Gentle Chowder with Chinese Cabbage it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Stages Cooking Easy, Creamy and Gentle Chowder with Chinese Cabbage
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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)..
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(If you're using frozen mixed seafood instead of sashimi, then you don't have to cut it up).
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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..
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So, it should look like this..
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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….
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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..
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When the milk starts to boil, lower the heat. Grate the potato directly into the pot..
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With a spatula, gently stir while it simmers… and thickens. It will quickly become a sufficiently creamy texture..
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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..
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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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