コストコ購入品をひたすら調理して保存していきます❣️ブライン液で鶏肉を柔らかく♪つくおき 冷凍 保存 ルーティン編[costco Japan]5月4週

コストコ購入品をひたすら調理して保存していきます❣️ブライン液で鶏肉を柔らかく♪つくおき 冷凍 保存 ルーティン編[costco Japan]5月4週

Hello,I’m ASMOM. This time it’s a routine after returning home. Prepare and save vegetables and meat. Please subscribe to the channel. Save the raw vegetables while the kitchen is clean . Even if you wash it, put the wet paper on the core and put it in the vegetable room. Sliced ​​cucumbers are for vinegar, so sprinkle with salt. Wrap cucumbers that you don’t use immediately in kitchen paper, put them in a plastic bag, and store them in a vegetable room. Slice one zucchini and lightly sprinkle with salt. I’ll use this for salads and sandwiches It seems that it’s not surprisingly known, but zucchini can be eaten raw . It ‘s better if it’s not too big. However , according to the recommendation of Yahyakuya, I always choose a size of about 19 cm that I can reach out. Also , if Zucchini is bitter, the possibility of food addiction increases, so it seems better to discard it. Zucchini and salted kelp . Put the salted kelp in a heat-resistant container and put the salted kelp in a heat-resistant container. Then , put the salted kelp on the cucumber . Mix and wrap, mix in a range for 2 minutes, then chin for another minute. When it cools , keep it in the refrigerator for about 3 days. Frozen and cook. Sprouting soybean salad Make sprouted soybean salad Cut carrot cucumber with a shredded cutter. Add sprouted soybeans . Put it in and cut it. Sprinkle with pietro dressing and mix it. I try to eat it within 2 days. I make boiled eggs while cutting the vegetables . I will freeze the portion that I can not eat by the expiration date, but I did not freeze this time I will start preparing breakfast because the dawn has come. Stir-fried zucchini and fish sausage zucchini and fish sausage with dha Fry. In the meantime, serve the omelet and baguette salad. The omelet is egg beet. -It’s convenient because it can be done in a car range. It ‘s a stir-fry seasoning Johnny’s seasoning salt. It’s breakfast. Make an egg filling for tartine. Mix boiled egg, okara powder and paisanne dressing. Okara powder is added to harden the filling. Tartine toasted and then stir-fried with egg filling Zucchini & fish sausage & angel tomato & mini stir-fried with mozzarella . Stir-fried salted kelp and tuna with mustard and ketchup and stir-fry altbayern and eringi. Stir-fry altbayern and chopped eringi and entangle the mustard and ketchup . Put it in a bag and fry it. This is for lunch. Preservation of Angel Sweet Tomatoes. After washing and wiping the water , put it in a container lined with kitchen paper . This kitchen paper will last longer in the refrigerator than in the room. I use this kitchen paper for cleaning and disposing of oil . Cut the two pieces into pieces for konfi, sprinkle with crazy salt, wipe off the water and put in a plastic bag. Cut the skin into pieces, wrap it in a wrap, and put it in a zip bag to freeze it at a later date. Stir -fry and stir-fry the ingredients of the brine solution for one piece of chicken . Soak the chicken breast for stir-fry in the brine solution to soften it . Put it in a plastic bag for 2 hours or more. Add olive oil to the plastic bag for the chicken fillet, deflate the air, and squeeze the mouth of the bag. After this, cook at low temperature. Make lunch. Stir -fried chicken fillet and zucchini seasoning salt . After wiping off the water from the chicken breast soaked in the liquid, stir-fry the chicken breast onion zucchini in a frying pan sprinkled with kataguri powder and sprinkle with Johnny ‘s seasoning salt . Preserving Australian carrots We will preserve Australian carrots, but in the meantime, boil the hot water used for chicken in a pot and put the oil-soaked chicken breast in a plastic bag and cook at low temperature for about 2 hours. Put it in the shuttle chef to keep it warm. After washing the chicken, wipe off the water and cut off the chicken and the tip. Wrap it one by one. There are 14 in total. I have already used some. Put it in a zip bag and in the vegetable room. It’s stored upright. It lasts for about a month . Cooking shuttle of chicken breast confi. Cook the chicken taken out from the chef and store it in chilled state. Bake the skin before eating and make sliced ​​sandwich. Put nut butter on the baguette. Painted cheese Frill lettuce Chicken breast confi and peisanne dressing Maron doll Start cooking pumpkin Preservation of pumpkin & simmering After washing both malon dolls, wipe off the water and divide into 4 pieces each . For the time being, I will make it from the standard simmered pumpkin. Cut 1/4 chicken fillet into a size that is easy to eat, chamfer it, and then put it in. Put all the seasonings in it. Cover it . I watched it for 8 minutes at 500w and lentin for another 2 minutes.I put it in a plastic bag for salad and then lentin. I ‘m doing it in the boiled leafy vegetable mode of the bistro. Slice it for frying. Cut the fish sausage with dha diagonally. Cut the chicken into thick slices. When the chicken is cooked, fry the fish sausage and the chicken . The seasoning is about 1 tablespoon each of oyster sauce and mayonnaise . I ate this for dinner. The chicken was simmered, so it was very satisfying to eat . If you couldn’t finish it, refrigerate it. While cooling the chicken, slice the chicken and soak it in dilute salt water. Cut it into two types for frying and put it in a zip bag and freeze it.When using it, it’s okay to keep it frozen. Chicken and pumpkin grains Simmered in mustard milk This is packed with seasonings and then frozen. Cut the pumpkin into squares of about 23 cm, cut the chicken, sprinkle with crazy salt, wipe off the water, and put it in a plastic bag . I ‘m using a food saver, but it’s okay with a zip bag. Keep it frozen. Thaw it and cook it at low temperature. It’s not spicy because it’s grain mustard for about 2 hours with a shuttle chef . It’s sour. It’s for fried chicken. I will pack it after When the lentined pumpkin has cooled, peel it and crush it in a container. Add the drained cucumber and boiled egg crazy salt, black pepper mayonnaise and mustard and mix well. There are two types of sandwiches for lunch. This week’s routine looks like this. The ingredients for the recipe are also listed in the summary section. Thank you for watching until the end.

今回は初めての試みで、なるべく時系列に沿った帰宅後週末ルーティンを動画にしてみました。この日は一晩では片付かず、土日も収録しています。
———————————————
0:00 OP
0:25 【フリルレタスの保存】
0:38 【きゅうりとズッキーニの保存＆下拵え】
1:32 【ズッキーニと塩昆布とツナのレンジ蒸し】
2:08 【発芽大豆サラダ】
2:31 【バゲットのカット】
2:47【朝食 ズッキーニとフィッシュソーセージの炒め物】
3:18 【夕食 タルティーヌ】
4:03 【アルトバイエルンとエリンギのマスタード&ケチャップ炒め】
4:12 【エンジェルスイートトマトの保存】
4:38 【鶏むね肉のブライン液】
　　　　　[鶏肉1枚に対するブライン液の材料]
　　　　　水…200cc
　　　　　砂糖…10g
　　　　　塩…10g
5:28 【鶏むね肉のコンフィ下拵え】
5:56 【鶏むね肉とズッキーニのシーズニングソルト炒め】
　　　　　[材料]
　　　　　ブライン液に浸しておいた鶏むね肉…1枚分
　　　　　玉ねぎ…1個厚さ1cm
　　　　　ズッキーニ…1本半月切り　
　　　　　片栗粉…適量
　　　　　ジョニーズシーズニングソルト…適量
　　　　　ガーリックオイル…炒め用
6:14 【オーストラリア産ニンジンを保存】
6:31 【鶏むね肉のコンフィの調理】
7:00 【マロンドールかぼちゃの保存&下拵え】
7:12 【かぼちゃのレンジ煮】
　　　　　[材料]
　　　　　かぼちゃ…1/4個
　　　　　だしの素…小さじ1
　　　　　砂糖…大さじ1弱
　　　　　みりん…大さじ1
　　　　　酒…大さじ1
　　　　　醤油…大さじ2
　　　　　水…ひたひた
7:44 【かぼちゃのオイマヨ炒め】
　　　　　[材料]
　　　　　かぼちゃ…1/4個
　　　　　ピーマン…2個
　　　　　フィッシュソーセージ…2本
　　　　　オイスター…大さじ1
　　　　　マヨネーズ…大さじ1
　　　　　油…適量
8:42 【鶏とかぼちゃの粒マスタードミルク煮】
　　　　　[材料]
　　　　　鶏肉…800g
　　　　　かぼちゃ…1/4個
　　　　　玉ねぎ…1個
　　　　　クレイジーソルト…適量
　　　　　粒マスタード…大さじ3
　　　　　白ワイン…大さじ2
　　　　　牛乳…100cc
　　　　　バター…10g
9:41 【マロンドールかぼちゃのサラダ】

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