【作り置き11品】鼻歌まじりに昨日作ったにんにくオイルを活用して大人も子供も美味しく食べられるおかず♪残り野菜等冷凍保存も＃作り置きレシピ＃マリネ＃サラダ＃チキンドリア＃ごはん

【作り置き11品】鼻歌まじりに昨日作ったにんにくオイルを活用して大人も子供も美味しく食べられるおかず♪残り野菜等冷凍保存も＃作り置きレシピ＃マリネ＃サラダ＃チキンドリア＃ごはん

11 pre-cooked items I’d like to introduce some pre-cooked recipes that I learned about on SNS, etc. ☆ Please see the summary section for the master of the reference recipe ♪ Hello, this is so riko ♪ As previously announced, I will continue to use summer vegetables. This time it’s summer food again ♪ Let’s make a healthy meal that both children and adults can eat deliciously ! The way to tell if a sweet kiwi is a sweet kiwi is because it’s flat and oval ♡ (I found an oval ♪) Peel the skin and cut it into bite-sized pieces. Mix olives, vinegar, honey salt, and black pepper. Peel the skin of the cherry tomatoes. The skin will split from the butt to the hem, so gently peel it from there. Divide into quarters lengthwise, then in half again, then cut into pieces a little less than 1cm wide. Mix together the tomatoes and the marinade and it’s done! Marinate for 1-2 hours to allow the flavors to blend in. (By the way, this kiwi was sweet ♡) Fruity salad with cherry tomatoes and kiwi The onions were a little damaged (-_-) (I bought them yesterday) The fact that the top part is hard seems to be good for freshness. Finely chop. It’s for marinating, so make it as thin as possible. Grate the garlic. (You can also use a tube!) I forgot to add olive oil, vinegar, lemon juice and chopped parsley. Parsley is a nutritional superstar! When you buy it, if you have any leftover, freeze it and use it♪ Mix the consommé, sugar, salt and black pepper well. Peel the cucumber on three sides and cut into 1cm pieces. Remove the stems and seeds from the bell pepper and cut into pieces about the same size as a cucumber. Paprika has gotten so expensive lately that I feel a little stinging to buy just one, so today I’m going with a small fruit paprika. Remove the strings from the celery and slice it thinly. Apparently celery has the effect of preventing and reducing irritation ! The ham is divided into 4 parts for a satisfying feeling ! Mix everything together and let it marinate for a while. (I should have put it in a bag from the beginning…the cucumbers fly away) Mr. Burdock’s Italian marinated ham and vegetable briefs. I bought one with soil. Scrape off the skin and cut into 5cm long pieces. I wanted to use up the black ground sesame seeds that I had bought at a discount before, so I decided to make a burdock salad for the first time in a while. The carrots are also finely chopped. Add water and carrots to a frying pan and heat. Burdock salad also includes mizuna, which is unfamiliar . Thoroughly remove any dirt from the roots, cut into the same 5cm width, sprinkle with salt, and leave for 10 minutes. Wash this quickly and drain the water. Freeze leftover mizuna. Once drained, make the dressing. Mix ground black sesame seeds, sugar, soy sauce, and vinegar mayonnaise and toss with the burdock and carrots. Once the mizuna is mixed, add the mizuna and toss lightly to avoid crushing the mizuna.The crunchiness of the mizuna goes well with it! Black Sesame Burdock Salad Thaw the frozen edamame under running water. Wipe the mushrooms clean and cut them into thin slices. I actually liked it raw, but today I’m going to heat it up. Since bacon is used for 3 dishes (I weigh it by hand…), there’s no way I could tell, so I checked it with a scale. You don’t have to be so serious about it; just cut it into strips first. Next, chop into large coarse pieces. Finally, cut into cubes about 1cm wide. Fry bacon without oil. I wanted it to be crispy, but it started to burn so I added a little oil. Garlic oil I made yesterday! Add the garlic and reduce the heat to medium-low to avoid burning. Add the mushrooms, swirl in the oil, and toss with the white wine. Add the edamame and stir-fry for about 1 minute, then season with salt, pepper, and mayonnaise. Stop the fire here. Add a punch with black pepper and it’s done♪ Perfect for practicing using chopsticks٩(๑´0`๑)۶Edamame Mushroom Salad Cut all vegetables into 1cm cubes. Minestrone can be enjoyed with a variety of toppings , but today I’m going to make it a bit more stylish with Toiro-san’s recipe ♡ Even though I eat it often, I’m definitely a cream person, and even at pasta restaurants, I almost always use carbonara. This is a recipe that makes such a cream person happy (oh!) ♪ Remove the stones from the shiitake mushrooms and cut the stems into small pieces. Any mushroom goes well with it, so be it shimeji mushrooms, king king mushrooms, or maitake mushrooms. Remove the seeds from the pumpkin and scrape off only the tough parts of the skin. You can use potatoes instead of pumpkin👌This time, the sweetness of the stewed pumpkin will be the best! Garlic oil is also added here. Fry bacon and onions slowly. When the onions become translucent, add the carrots and eggplant and stir-fry some more. Once the oil is absorbed, add the remaining vegetables. Oops, I forget something every time. I forgot the cherry tomatoes. Joined safely. Add white wine (or alcohol 👌), mirin consommé, and water and simmer for 12 to 15 minutes. Impressive taste items! I’m sure it’s a normal recipe, but I wasn’t familiar with it, so I was surprised at how delicious it was. Add grated garlic, black pepper, lemon juice, and parsley and mix. It doesn’t have a garlic taste, so just add some salt and pepper and it’s done♪ Crush the tomato chunks. The taste was a little off, so I added ketchup and Worcestershire sauce. The melty sweetness of pumpkin, which is different from potatoes, is the best. Eating minestrone The taste of minestrone has changed, and this has become something I definitely want in the future. Garlic Cream Dip Heat flour and butter for 20 seconds. Mix with a whisk. Add the milk little by little until it melts, mix, and repeat. Dissolve carefully to avoid lumps . Then heat it for 3 minutes without wrapping. Mix again (there were some lumps…) and add 1 minute. It hasn’t gotten too thick yet. It’s strange…when I made it before, it didn’t take this many times… I thought to myself, so riko. The fractions were a little different, and this time I used a spatula and added too much milk for the first time, so I found some unexpected lumps, so I decided to be patient and dissolve it. hey? This person sings. I took it easy and just finished watching a Korean drama recently, and I was humming the song from the drama. Jung Ki (the main character) was so good… She was so cute, I was so moved. I want to be Kim Yoo Jung … A) I was too careless. I wiped the inside of the microwave again. Once it cools down, it will become thicker again, but I want more. Feels good, feels good! Finally passed. Season with salt, pepper and consommé. It took me more time than I expected, but I sliced ​​the onions. I’ll unravel the shimeji mushrooms. The chicken will be mixed with rice, so keep it small so it’s easy to eat. Heat the garlic oil and fry the chicken and bacon. When the color changes, add all the vegetables and season with salt and pepper. I added white wine (not listed in ingredients). When the onions become soft, add the rice and mix in the butter. Don’t think about calories here. Doria is not complete without this. The texture and aroma of parsley takes it to the next level. Add a punch of black pepper. Spread the buttered rice in a gratin dish. It took a while, but I added the thick white sauce to my liking. The melted cheese and powdered cheese are also crumbly. Sprinkle with breadcrumbs and toast in the toaster, keeping an eye on it until it starts to brown . Freeze leftover pilaf. Most of the time, I cook only rice and make the side dishes in advance every day, but when I can’t cook rice or it’s a hassle, frozen rice comes in handy ♪ If you freeze it, it will last for 3 weeks to 1 month 👍Next , it’s a refreshing side dish. is. Slice the eggplant into 1cm wide pieces. Cut in half lengthwise to make it easier to eat. Soak it in water and lightly remove the lye. Brown ~ ♪ I heated the chicken doria mirin for 50 seconds without wrapping it. Beat and add the umeboshi. I’m tearing it apart. I’m hitting it. Mix together the white dashi and white sesame seeds that made it difficult to use a cutting board and knife . Heat up some sesame oil and fry the eggplant. If there is a skin, start with the skin. Remove from burnt food. Add sake to boiling water and shabu-shabu the meat. I’ve loved this alcohol-flavored shabu meat ever since I was a child, and my mom said it was delicious! I have a memory of my mother eating it without saying how delicious she thought it was … (Is this a report?) The eggplant doesn’t fall apart. Just mix it gently and it ‘s done! A pair of grilled pork belly and eggplant shabu salad . Season it first. Place all ingredients in a plastic bag. Garlic , ginger , squeezed, soy sauce , chicken granules , eggs, salt, pepper, potato starch , flour Mix well and massage. Wait a while until fried. Slice the eggplant lengthwise into thin pieces. Sprinkle with salt and let stand for about 5 minutes. Lay out the pork and pound. Try to do it during the day so as not to disturb the people downstairs . Remove the eggs and wipe the eggplants thoroughly. Prepare the pork by sprinkling it with flour. Place the breadcrumbs on top and sprinkle salt and pepper on both sides. Now for the first step. First, sprinkle flour all over the meat . Spread grainy mustard on it, place the eggplant on top and wrap it in melted cheese. It’s quite a time-consuming process, but I surprisingly like this kind of thing, so whenever I find a recipe, I want to do it ♪ This time, I decided to make an arrangement of something I saw on SNS . Finally, squeeze it tightly. Second stage! → Sprinkle with breadcrumbs. It is important to make sure that the egg is firmly attached to the bread crumbs so that there are no gaps between them . Don’t forget to wrap the sides tightly and coat them with breadcrumbs. Fry in oil at 170℃. Wait 30 seconds without touching it, then flip it over. Let’s fry it until it becomes golden brown ♪ Next , we will make the marinated meat into a ball and fry it. It’s pork, but it’s almost the same as a chunk of meat! Zangi with ginger! Melting cheese~ I cut some of it, but the uncut version was naturally moister and juicier♪ I think I’ll have leftover pork Zanginas with mustard cheese and mushrooms , so I’ll prepare them and freeze them. You will be surprised at how much flavor the mushrooms have when frozen.In the end, you will end up with a pork chap that is simple in every way, but delicious . The addition of celery gives it a mature and stylish flavor.If you don’t like celery, you can leave out the leaves, which have a strong aroma. Add all ingredients such as butter, meat, mushrooms, etc. to the frying pan. Season with salt and pepper. I also added garlic oil, which is very useful this time. When the color changes , add consommé, ketchup, and thick sauce to season. I wanted a little more sweetness, so I added a little honey. Stir-fried with any ingredients. The ketchup flavor is also good, isn’t it? It’s a dish that will satisfy both adults and children. Text pork chap next week will be a refreshing and rich variety ♪

こんにちは so rikoです♪

この動画は、私がsnsで教わった師匠様方のレシピを中心に、
リピートしたくなるレシピを紹介しています✨

動画の中には私が普段作るレシピもありますが、
けっこうざっくりな物も多いので
何となく参考程度に…という気持ちでご覧頂ければと思います🙏

献立のお役に立てれば嬉しいです✨

⚠️保存期間は、分かる範囲では記載しておりますが、それ以外は生物は冷蔵で1～3日以内・加熱調理済みの物は5日間を目安にしております。

季節にもよりますが、調理済みであっても素手で触れたり口を付けた箸で触ると早く痛む原因になりますので十分ご注意下さい🙇‍♀️
───────────────────────
今回は副菜・主菜ともに
大人も子供もおいしく食べられる
夏野菜たっぷりバラエティーごはんです♪

前日作ったにんにくオイルも活躍でき、
毎度のちょいと失敗もからめつつ
美味しく出来上がりました(*^^*)

作り置きでなく、
当日メニューのお手伝いにもなれれば
嬉しいです♡

オープニング 0:00

①ミニトマトとキウイのフルーティーサラダ 0:27
(冷蔵2～3日)
・ミニトマト 10個くらい
・ゴールデンキウイ 1個
☆オリーブオイル 大さじ1
☆酢 小さじ1
☆はちみつ 小さじ1
☆塩コショウ 少々

②ハムと野菜のイタリアンマリネ 2:01
(冷蔵2日)
・玉ねぎ 1/2
・きゅうり 1本
・赤パプリカ 1/2
・黄パプリカ 1/2
・セロリ 1/3
・ハム 10枚くらい
☆オリーブオイル 100ml
☆酢 大さじ2
☆レモン汁 大さじ1
☆にんにく 1片分
☆パセリ 適量
☆コンソメ 小さじ1/2
☆砂糖 小さじ2
☆塩 小さじ1/4
☆黒コショウ 少々

③黒ゴマごぼうサラダ 4:31
(冷蔵3日)
・ごぼう 1本
・にんじん 小1本
・水菜 1/2袋
☆黒すりゴマ 大さじ4
☆砂糖 大さじ1.5
☆醤油 大さじ1.5
☆酢 大さじ1
☆マヨネーズ 大さじ1
・塩 小さじ1/3

④枝豆とマッシュルームのサラダ 6:18
(冷蔵3～4日)
・冷凍枝豆 1カップ分くらい
・マッシュルーム 1パック
・ブロックベーコン 50g
・マヨネーズ 大さじ1
・白ワイン 小さじ1～2
・塩コショウ 少々

⑤食べるミネストローネ 8:30 11:48
(冷凍3～4週間・冷蔵1～2日)
・ベーコン 80g
・にんにく 1片
・玉ねぎ 1個
・ミニトマト 8個
・にんじん 1本
・椎茸 2枚
・ナス 1/2本
・かぼちゃ 1/4
☆白ワイン 大さじ2
☆みりん 大さじ2
☆コンソメ 大さじ2
☆水 700ml
・塩コショウ 少々
・パセリ 適量

⑥ガーリッククリームチーズディップ 11:07
(冷蔵3～4日)
・クリームチーズ 100g
・にんにく 1/2片くらい
・黒コショウ 少々
・塩 1つまみ
・レモン汁 小さじ1/2
・パセリ 適量

⑦チキンドリア 14:38
(冷蔵1～2日・冷凍1ヶ月)
・鶏もも肉 1枚
・ベーコン 30g
・玉ねぎ 1/2個
・赤パプリカ 1/4
・黄色パプリカ 1/4
・しめじ 1/2
・オリーブオイル 大さじ1
・塩コショウ 適量
・バター 20g
・ご飯 2～3膳分
・ホワイトソース 適量
・とけるミックスチーズ 適量
・パセリ 適量
[ホワイトソース] 12:20
・小麦粉 大さじ2.5
・バター 25g
・牛乳 400ml
・塩 小さじ2/3
・ホワイトペッパー 少々
・コンソメ 小さじ1/2

⑧豚バラ肉とナスの焼きしゃぶサラダ 16:53
(冷蔵2～3日)
・なす 2本
・薄切り豚バラ肉 150g
☆梅干し 3粒
☆白だし 大さじ1
☆みりん 大さじ1
☆白ゴマ 適量
・酒 大さじ1
・ごま油 大さじ2

⑨ナスのマスタードチーズかつ 19:31
(冷蔵4～5日)
・ナス 2本
・豚ロース薄切り肉 8～10枚
・塩コショウ 少々
・粒マスタード 適量
・とろけるチーズ 適量
・油 適量
☆小麦粉 適量
☆卵 1個
☆パン粉 適量
・塩 少々

⑩豚ザンギ 18:53 22:08
(冷蔵3日・冷凍1ヶ月)
・豚こま肉 250g
・にんにく 1片分くらい
・生姜 大さじ1くらい
・醤油 大さじ1
・鶏ガラ顆粒 小さじ1
・卵 1個
☆塩コショウ 適量
☆片栗粉 大さじ2.5
☆小麦粉 大さじ1
・油 適量

⑪テキトーポークチャップ 23:24
(冷蔵1週間)
・豚こま肉 好きなだけ
・玉ねぎ 好きなだけ
・きのこ類 好きなだけ
・バター 適量
・塩コショウ 少々
・コンソメ 少々
☆ケチャップ 適量
☆中濃ソース 適量
☆みりん ひとまわし
・はちみつ 好きなだけ

エンディング 24:35

[本日の師匠]

＊トイロ＊
https://toiro-note.com/

＊ちびカバクッキング＊
https://youtube.com/@chibikabaCooking?si=6AhNfYfyD-AQCq_p

＃作り置きレシピ＃作り置き簡単＃ごはん＃ごぼう#作り置き＃簡単レシピ＃マリネ