暮らしを楽しむ料理。お肉に勝る揚げ出し豆腐と ひと手間の価値に気づいたせいろ蒸し。

暮らしを楽しむ料理。お肉に勝る揚げ出し豆腐と ひと手間の価値に気づいたせいろ蒸し。

Second harvest from the same seedling. I never thought it would be this splendid the second time. I tried it for the third time with faint expectations, but it grew 2 lol It seems that the harvest of bean seedlings is limited to 2 times. Well, today’s menu is mainly tofu, which is an ally of family budget. Even if you say tofu, it’s a solid menu that is not inferior to meat dishes. [today’s menu] fried tofu with soboro sauce / steamed sweet potato / soaked bok choy / boiled hijiki with tofu / bean seedlings and seaweed miso soup First of all, miso soup. Add 3cm wide cut bean seedlings and dried seaweed. Add water, bonito soup stock, and sesame oil, and boil for 7 minutes over low heat. When I added sesame oil to relieve the habit of bean seedlings, it tasted too good ! Sweet potato is a luxurious thick cut. The sweetness and soft feeling unique to steaming are irresistible. Wet seiro with water before using it. It seems to be hard to break and get dirty. Wet the potatoes quickly so that they can easily pass through the fire. I managed to get it all in、、 Don’t forget to wet the lid. Now it’s ready. Put water in a large pot instead of a steamer, and set a colander large enough to fit seiro. It’s best that the water doesn’t hit the bottom of the colander. Close the lid of the pot and steam it over medium heat for 20 minutes. Next door, miso soup is nearing completion. Add miso and sweet sake and it’s ready. Next, I will make a soaked bok choy. First of all, make soup stock. Mix water, bonito soup stock, sake, sweet sake, and soy sauce in a heat-resistant container. 1 minute 20 seconds in a 600w microwave. In the meantime, prepare bok choy. Remove the leaves from the axis one by one. The core is cut small. The charm of bok choy is that it is good whole to the core. Cut the leaves into 3cm wide. Transfer it to a colander, and wash thoroughly with water. Put the whole colander in a large heat-resistant bowl, and player change. Heat for 2 and a half minutes at 600w. Expose it to water as soon as it’s steamed. The secret to keeping a beautiful green °˖✧ Squeeze the water well, if you pickle it in soup stock, it’s done. It’s about time to see how the sweet potato is. Wow ♡ I’ll check it. Yeah, it seems okay. Next is today’s main tofu. Tofu is also the strongest taste when it becomes fried food. 2 whole pieces today. Wipe off the water with kitchen paper. Cut each into 4 equal parts. 2 of them go to a storage container. I’ll have it transformed into a good side dish later ☆ The rest is sprinkled with potato starch and fried tofu. Put it firmly on the side as well. what’s done is waiting in the corner. Let’s also prepare frying oil. Fry it with less oil. Now, let’s fry it. The oil warmed up nicely. Oh, good sound. Make it crispy while rolling in the middle. Once it’s fried, it’s collected. This alone is sure to be good, but I’m aiming for a further rise. 1 simple side dish before improving the taste. With only 2 slices of tofu left, hijiki simmered dish remake with tofu. My favorite dish that I will definitely make if have hijiki simmered and tofu ☆ Hijiki absorbs moisture, so you can just wipe the tofu with a kitchen towel. Strangely, it doesn’t even look watery ◎ Finally, the last spurt. if you put sweet and spicy soboroan on it, it’s already invincible °˖✧ First, stir-fry the minced pork, If the color changes, season with water, honey, soy sauce, and sweet sake. Let it boil as it is. Prepare water-soluble potato starch while waiting. Let’s make it thicker today. If it boils, Turn off the fire once and add water-soluble potato starch. Mix well before it hardens. The rest is served. Suppress the feeling of deviation and politely… It’s hard to decide on the placement、lol Okay, I decided. Wow, the ideal thick. Decorate with thread-cut chili pepper to finish. This bright red makes it gorgeous. Soaking is also served. ＼wait, wait !／ To finish, bonito flakes. Finished. Good ♡ Fluffy and juicy × sweet and spicy. This is the strongest. Golden sweet potatoes are… Surprising sweetness ! It’s a great answer with the time and effort of steaming ◎ Even if you don’t have expensive ingredients, It becomes luxurious depending on the ingenuity. This is also the pleasure of life.

[レシピのまとめ]

〈豆苗とわかめのお味噌汁〉(1食当たり¥21)
(4食分)
・豆苗　　　　　　　1袋分
・乾燥わかめ　　　　適宜
＊水　　　　　　　　2カップ
＊だしの素　　　　　大さじ1/2
＊胡麻油　　　　　　ひと回し
・味噌　　　　　　　大さじ1
・味醂　　　　　　　大さじ2

〈青梗菜のお浸し〉(1食当たり¥54)
(1～2食分)　
・青梗菜　　　　1株
＊水　　　　　　1/2カップ
＊だしの素　　　小さじ3/4
＊酒 　　　　　 大さじ1/2
＊味醂　　　　　大さじ1/2
＊醬油　　　　　大さじ1/4
・かつお節　　　適宜

〈揚げ出し豆腐のそぼろあんかけ〉(1食当たり¥92)
(2食分)
・木綿豆腐　　　　1.5丁
・揚げ油　　　　　適宜
・片栗粉　　　　　適宜
・豚ひき肉　　　　100g
＊水　　　　　　　1/2カップ
＊蜂蜜　　　　　　大さじ1
＊醤油　　　　　　大さじ1
＊味醂　　　　　　大さじ1
・片栗粉、水(水溶き片栗粉用)　　それぞれ大さじ1

〈ひじき煮リメイク白和え〉(1食当たり¥8)
(4食分)
・木綿豆腐　　　1/2丁
・ひじき煮　　　100g
・すり胡麻　　　大さじ2
・蜂蜜　　　　　大さじ1
・醬油　　　　　大さじ1弱

(さつまいものせいろ蒸し¥21、ごはん1杯分27で合計¥223) ………………………………………………………………………………………
#料理 #暮らし #ひとり時間 #献立 #節約レシピ #節約 #cooking #life