新生活を助ける作り置き全10品/メイン献立5品🐟🍖&野菜の副菜5品🫑🍅

新生活を助ける作り置き全10品/メイン献立5品🐟🍖&野菜の副菜5品🫑🍅

Let’s start by making 5 pre-made items that will be the main part of the menu. From a simple fish menu that can be seasoned and frozen. 2 tablespoons of miso, 1 tablespoon each of sake and mirin, and 1 piece of grated ginger. Just sprinkle salt on the swordfish, wipe off the moisture, and marinate. This time I used swordfish, but other fish and meats are also delicious. After soaking overnight, when ready to eat, lightly coat with miso and fry in a frying pan or grill. You can freeze it as is using a storage bag or plastic wrap, and then just bake it. It keeps for a long time, so it’s convenient when you’re in a hurry. Fresh onions and spring cabbage. Make spring rolls using spring vegetables. Cut the onion and cabbage into thin pieces. Coarsely chop the ginger and garlic. Fry the ginger and garlic in a frying pan with sesame oil until fragrant, then add the minced meat. Once the meat is cooked, stir-fry the vegetables as well. Even if you fill it to the brim, it will become so small when you fry it. 1 to 1.5 tablespoons each of sake, mirin, and soy sauce; 1 to 1.5 teaspoon each of oyster sauce and cane sugar. I’ve made a quick note of the quantities in the summary section, so I’d be happy if you could use it as a reference 😊. Lightly thicken with potato starch dissolved in water and make it come together. The spring roll filling is ready. Let it cool. Once it cools down, wrap it up. I think I can make 8 servings ^^. Seal the seams by applying soft flour mixed with water. Wrapping it up silently. My favorite work ^^ It’s fun, like wrapping a present in wrapping paper. (Doesn’t it look similar? LOL). Arrange them in a vat and freeze them as is. In the next video, I’ll be using the ingredients I made this time to cook things like spring rolls and swordfish miso-zuke, so I’d be happy if you could use those as a reference for the cooking method. Another very easy method is to freeze fish seasoning. Remove the bones from the mackerel, sprinkle with salt and set aside for a while. Combine grated ginger and equal amounts of sake, mirin, and soy sauce. Remove all moisture from the fish and marinate in the sauce. After soaking overnight, dip in potato starch and fry. (You can also freeze it while marinated). I will also make this Tatsuta-age fried mackerel in the next video ^^👍. I found some delicious-looking horse mackerel on sale, so I decided to try boiling the whole horse mackerel in plums. My husband likes boiled plums made with sardines and saury, so I wondered if I could make it with horse mackerel as well. ♪. Make it using Staub and less seasonings. 100cc of water, 2 tablespoons of sake, 1 to 1.5 tablespoons each of mirin, soy sauce, and cane sugar. Arrange the prepared horse mackerel, sprinkle with plenty of sliced ​​ginger, and add a few slightly loosened umeboshi. (I also added seeds). Once it boils, remove the scum, cover, and simmer over low to medium heat for about 20 minutes. Another dish while the horse mackerel is boiling. Cut the peppers into quarters lengthwise. You can also use paprika for color. Season the thinly sliced ​​pork with salt and pepper, and sprinkle with flour. Wrap the peppers and paprika tightly so they don’t fall apart. Simmer the horse mackerel, sprinkling the seasonings occasionally to prevent it from falling apart, and after about 20 minutes, turn off the heat. Fry in a frying pan with oil. Season with equal amounts of sake, mirin, and oyster sauce. Once the meat is cooked, add the seasonings. Once it’s boiled, it’s done ^^. Meat rolls are also good as a side dish for bento boxes. The boiled plum plums are fully soaked with flavor. The taste is perfect for snacking on as an accompaniment to alcohol. Next, there were 5 side dishes. First, cut all the vegetables you will use. Shred the cabbage and sprinkle with salt. Finely chop the new potatoes and carrots. Soak the potatoes in water. Remove the skin from the pumpkin and cut into bite-sized pieces. Fried tofu is also easy to eat. The mushrooms for namul this time are enoki and shimeji. I’ll loosen it up. Now that it’s ready, I’ll start finishing it up ^^. Squeeze out the water from the salted cabbage, add 3 parts vinegar to 2 parts cane sugar, and mix. Once mixed, the sweet and sour pickle is complete. I received a lot of rape blossoms from a friend’s field, so I feel like spring is coming from consuming rape blossoms every day. Quickly boil and squeeze the rape blossoms, cut them into easy-to-eat pieces, and use white soup stock to make a simple dipping sauce. 3 tablespoons water, 1 tablespoon white dashi, 1 tablespoon boiled mirin. This time, I added mustard. Let it soak for a while and it’s ready. Next, for the boiled pumpkin, add 200cc of water, 1.5 tablespoons each of sake, mirin, soy sauce, and cane sugar. Add pumpkin and fried tofu. Once boiling, cover with a lid and simmer until the pumpkin is soft. In the meantime, have the mushroom namul. Stir-fry the mushrooms in a generous amount of sesame oil. Your favorite mushrooms👍. It’s OK when it’s cooked through and becomes soft and small. Just add salt koji and mix. This is my favorite of today’s side dishes ^^. Add sesame seeds to finish. When the pumpkin is soft, turn off the heat and let the flavors soak in. The last item. I had some leftover new potatoes, so I tried stir-frying them with carrots and kinpira. Once the oil is coated all over, cover with a lid, steam, and heat through. I use these breaks to wash and clean up so that my small kitchen doesn’t get cluttered ^^. When the potatoes are soft, add equal amounts of sake, mirin, and soy sauce and stir-fry. It’s finally April from today! There may be days when you feel restless and unable to prepare meals because of your new life since spring . In order to stay energized during your hectic days, preparing at least one homemade item that you can easily eat may give you some peace of mind🌼. I hope this spring gets off to a good start for everyone. Thank you for watching until the end today ^^.

今日から4月。新しい生活が始まる方もいるでしょうか？🕊️💛
我が家は先月くらいから、週に数日だけですが、仕事の都合で朝ごはんの支度をいつもより1時間早くしなければいけなくなったので、作り置きをしたり工夫して、新しい生活リズムを整えています🍳✨

🎥チャプター
オープニング 00:00

🐟🍖メイン5品
▼めかじきの味噌漬け 00:21
[めかじき切身2枚、味噌大さじ2、酒,みりん 各大さじ1、すりおろし生姜]

▼春野菜の春巻き 01:35
[春巻きの皮8枚、新玉ねぎ1/2、キャベツ3枚分くらい、豚挽き肉100g、にんにく、しょうが、
酒,みりん,醤油大さじ1〜1.5、きび糖,オイスターソース小さじ1〜1.5、水溶き片栗粉]

▼鯖の竜田揚げ(下味) 05:32
[鯖半身2枚、すりおろし生姜、酒,みりん,醤油各大さじ1]

▼鯵の梅煮 06:56
[水100cc、酒大さじ2、みりん,醤油,きび糖 各大さじ1〜1.5、梅干し2〜3個、生姜1片]

▼ピーマンの肉巻きオイスター照り焼き 08:33
[ピーマン、パプリカ、豚もも肉薄切り6枚、酒,みりん,オイスターソース 各大さじ1]

🫑🍅副菜5品
使う野菜の準備 12:02

▽キャベツの甘酢漬け 14:02
[塩揉み用塩、米酢3:きび糖2]

▽菜の花のからし入りおひたし 14:27
[水3 : 白だし1 : 煮切りみりん1、カラシ]

▽かぼちゃと油揚げの煮物 15:31
[かぼちゃ200〜250g、油揚げ、水200cc、酒,みりん,醤油,きび糖 各大さじ1.5]

▽きのこの塩麹ナムル 16:15
[ごま油、えのき,しめじ 計200g、塩麹小さじ1〜、白ごま]

▽じゃがいもと人参のきんぴら 17:43
[じゃがいも、人参、酒,みりん,醤油同量ずつ]

#作り置き　#レシピ　#献立