[Recipe] Pili horse "Komatsuna and seafood peperon style" It's easy, so you can make it right away!

It's good to make it quickly! Introducing the recipe of "Komatsuna and seafood peperon style" that the En-eating editorial department actually made and was delicious.

Komatsuna and seafood peperon style

material

Komatsuna 1 bunch frozen seafood 100g (3.53oz)
1 garlic 1 teaspoon red pepper
Consomme granules 1/2 teaspoon
1 tablespoon of salt and pepper and a little olive oil

How to make

Komatsuna is cut to a size of about 4 cm. Slice the garlic thinly. Thaw frozen seafood.


Put olive oil, garlic and red pepper in a frying pan and heat over medium heat.


When it smells, add thawed seafood and Japanese mustard spinach and fry.



When it becomes soft, sprinkle 1/2 teaspoon of consomme granules and a little salt and pepper, and fry lightly to complete!

Tasting

Crispy Japanese mustard spinach, squid and shrimp! The spicy spiciness is a good accent. When your child eats, you can remove the sliced red pepper. Please adjust to your liking.


Simple recipe "Komatsuna and seafood peperon style". Please try it at least once!