Stir-fried Napa Cabbage with Gyoza Filling
The gyoza page in 'Continued: Just Vegetables?' includes many color photos for every single step.
It's a cookbook overflowing with love.
It leaves nothing out, including how to judge the perfect moment to move to the next step and little tips, so even a beginner like Ayumi can make it delicious. I've never seen a cookbook like this (*´艸｀*)♥
Now then. The handmade gyoza I made yesterday.
I had just a little bit of filling left over. When I turned the page after the gyoza recipe, there was this recipe for today! Yay♡
This kind of thing, this kind of thing (*´艸｀*)♥
People who know these kinds of culinary expansion techniques are strong, aren't they!
I learned something new again!
That's right!
So, I'll input and output right away 😌✌️
Input, then output, then input again, then output... That repetition is how the brain learns.
Ayumi loves how the brain works.
I always keep 'input (1) & output (0)' in mind ✨
Taking the 1 you input and outputting it to return to 0
is what's important!
The heart is the same.
It repeats contraction (1) and relaxation (0).
In other words, balancing it out. Returning to nothingness.
The human body is just that repetition.
Things that couldn't be returned to zero accumulate as unnecessary molecules, which is what we call poor physical condition...
The one molecule that couldn't be returned piles up,
becoming the seed of all kinds of illnesses...
What you eat is important, but excretion is just as important. The human body is made that way.
Those common 'zero calorie' products.
What's that all about?
Does it mean it doesn't burn inside the body?
Does that mean it just stays in the body without burning?? (*’д’*)
I still don't really get it... 😥
...I've gone off on a tangent...
Warping back to the gyoza filling expansion recipe 🙌✨
The gyoza filling contains kudzu starch.
When it dives into the frying pan where the napa cabbage is waiting,
it becomes thick and glossy once more.
The flavor is spot on, and it goes great with rice ٩( ᐛ )و
Add some pickles and you have a very satisfying dinner.
You don't need to do anything special. It's important to have the sensibility to enjoy the simple things without trying to be eccentric.
It's so incredibly delicious (⁎ᴗ͈ˬᴗ͈⁎)
🌿Stir-fried Napa Cabbage with Gyoza Filling🌿
〚Ingredients〛(Serves 3-4)
Gyoza filling (✪) 100g
Napa cabbage 150g
Mixed oil 2 tsp
Salt 1/3 tsp
Water 2 tbsp
Click here for <How to make Gyoza filling>↓↓
〚Preparation〛
Cut the napa cabbage lengthwise into 2cm widths, then slice diagonally into 8cm lengths.
〚Instructions〛
① Heat oil in a wok, stir-fry the napa cabbage, add salt, then add water, cover, and steam-cook over medium-low heat for about 3 minutes.
② Remove the lid, add the gyoza filling, and stir-fry together.
🍂 🍂 🍂 🍂 🍂 🍂
I had been using a small fluororesin-coated pot for quite a long time.
The coating on the surface had started to peel, and it had been bothering me for ages.
I decided that when I bought the next one, I would think it through carefully and welcome a new pot.
And finally, it's in Ayumi's hands!
It seems Ayumi likes enamelware.
My storage containers are Noda Horo or Fuji Horo.
The reason is that I love this white color ✨ And the friendly, beautiful appearance of iron and glass becoming friends!
Plus, the deciding factor this time was...
'Tsuki Usagi Jirushi' (Moon Rabbit Brand) 🌛🐰♥✨
There are pouring spouts on both sides. Since I hold the pot in my left hand, I'll be using the 'right' spout a lot.
Warming up miso soup for one, making jam or sauce. I've acquired the best small pot for Ayumi, who does 'tsubu-tsubu' cooking 😆
Come to think of it, a long time ago... I thought a milk pan was a pan for milk bread 🍞.
...I'm really looking forward to using it ٩( ᐛ )و♥
Ayumi☽
🌼Other Mogupoko Diaries🌼↓↓↓
🐰The Mogupoko Diary is a record of Ayumi's daily life practicing Future Food Tubutubu
by Yumiko Otani. I write these articles freely, referring to her books and theories.🌷
Ayumi☽