ワンオペ主婦の週1作り置きルーティン🧑‍🍳夏野菜で節約簡単レシピ6品🍆🫑冷凍保存でお弁当にも使える副菜も🙆‍♀️

ワンオペ主婦の週1作り置きルーティン🧑‍🍳夏野菜で節約簡単レシピ6品🍆🫑冷凍保存でお弁当にも使える副菜も🙆‍♀️

Today I got a lot of cheap summer vegetables, so I’m going to cook the ones I’ve prepared in advance, as I do every week! Let’s stock up on prepared foods and get through the summer together on hot days! Speaking of summer vegetables, eggplant and okra are the best! Cut the eggplant into bite-sized pieces and soak in water. (You can also cut them into a grid pattern.) Sprinkle a moderate amount of salt on the okra and rub it on a board. This will remove the downy fuzz and improve the texture. Cut off the stem and peel the calyx all the way around. Make holes to prevent it from bursting when deep-frying and to allow the flavor to blend better. Add about 3 tablespoons of sesame oil to a frying pan and fry the eggplant, skin side down, over medium heat. Fry until the skin is bright and both sides are soft, then remove it from the frying pan. Next, fry the okra, rolling it over until it is lightly browned. Mix 100ml of mentsuyu (2x concentrated), 200ml of water, and grated ginger (adjust according to the amount of vegetables) well and soak the vegetables. Store in the refrigerator for 3-4 days and eat. The flavor will be fully absorbed from the second day and it’s really delicious. This is really delicious, so I hope you’ll make it! Peel 3 cucumbers with a peeler and cut them into irregular pieces to make the flavor more familiar. Mix 4 tablespoons of vinegar, 2 tablespoons of olive oil, 1 teaspoon of soy sauce, 1 teaspoon of sugar, and 1 teaspoon of grated garlic thoroughly to make the marinade. The vinegar and garlic have a high preservative effect, so it can be stored in the refrigerator for about 3-4 days and still be delicious. If the pumpkin is hard and difficult to cut, warm it in the microwave for about 3-4 minutes . Remove the seeds and pulp and cut into thin slices about 3-5 mm thick. Put 2 tablespoons of potato starch in a plastic bag and add the pumpkin. The potato starch step is not necessary ◎ It is recommended to coat the pumpkin with potato starch as it helps the flavors to mix better ♪ Shake the bag and coat the pumpkin in potato starch. Add about 3 tablespoons of sesame oil to a frying pan, arrange the pumpkin so that they do not overlap, and cook over medium heat. When they are lightly browned and crispy, flip them over and cook both sides in the same way. 3 tablespoons of sake, 3 tablespoons of mirin, 3 tablespoons of soy sauce, 2 teaspoons of sugar (adjust according to the amount of pumpkin) Mix well and the sauce is ready. Put it in a frying pan and heat over medium heat, bring it to a boil, add the pumpkin and mix it with the sauce. Sprinkle with plenty of sesame seeds and it’s done. This should also be stored in the refrigerator for 3 to 4 days. It will last a long time because the sauce is well mixed, so it’s recommended! It’s also perfect as a side dish for your bento box! Arrange 2-3 slices of pork belly and sprinkle with salt and pepper. Roll up the prepared okra. You can roll it up nicely by shifting the pork slightly from the tip of the okra. Add 1 tablespoon of sesame oil to a frying pan heated over medium heat and fry the pork with the end facing down. When it is golden brown, turn it over, add about 1 tablespoon of sake, cover, and steam over low heat for 2-3 minutes. Mix 2 tablespoons of sake, 2 tablespoons of mirin, 1.5 tablespoons of soy sauce, and 1 teaspoon of sugar thoroughly to make the sauce. Turn off the heat and remove excess moisture with kitchen paper, etc., then pour the sauce over the frying pan heated over medium heat and mix until it is shiny all over. Be sure to reheat it in the microwave or other oven just before eating. Refrigerate for 3-4 days. If you cut it in half, the cross section will look nice, so it’s also recommended for bento lunches . Even if it’s hot and you don’t have much of an appetite, you can still eat this Gapao rice. During this time of year when basil is available in stores, it’s customary to prepare Gapao rice in advance . This time, instead of paprika, use red peppers, which are in season. Cut the paprika (red peppers) into 1cm cubes. Finely chop half an onion. Chopping is super easy with a chopper! Finely chop 2 cloves of garlic. Add about 2 tablespoons of sesame oil to a frying pan heated over medium heat and fry the garlic. Add about 2 teaspoons of doubanjiang and stir fry lightly (adjust the spiciness to your liking). Add the onion and stir fry. Add 500g of minced chicken (thigh) and stir fry until thoroughly cooked. Add 2 tablespoons of sake and about 2 teaspoons of grated ginger, with the emphasis on reducing the strong smell of the chicken. Add the paprika (red peppers) and stir fry. 2 tablespoons of fish sauce, 2 teaspoons of soy sauce, 2 teaspoons of oyster sauce, 2 teaspoons of sugar . Stir fry until the liquid is reduced. Turn off the heat and add plenty of cleaned basil leaves. The refreshing aroma is soothing. Stir lightly over low heat and it’s done. It’s convenient for a solo lunch because you can just pour it over rice . It’s recommended to store it in the refrigerator for 3 to 4 days, but it can be eaten deliciously for 2 to 3 weeks if frozen . I got hooked on mackerel nanbanzuke last year and prepared it almost every week. Cut the carrots and peppers into thin strips. Bell peppers are in season now, so they’re low in calories and rich in nutrients, so eat plenty of them to prevent summer fatigue and maintain your health. Slice the onions as thinly as possible. In a heat-resistant container, mix 150ml water, 100ml mellow vinegar, 3 tablespoons soy sauce, 3 tablespoons mirin, and 1 tablespoon sugar . Mix well to make the Nanban sauce. We always use “Mellow vinegar with dashi”. Add the vegetables to the hot Nanban sauce and let them soak in the residual heat. I tried a lot of different ones, but this was the best! Put 2 tablespoons of potato starch in a plastic bag and add 3-4 pieces of boned mackerel. This time I used salted mackerel, but if you use unsalted mackerel, sprinkle a little salt on it to soak in. Shake the bag and coat the mackerel in potato starch. Add about 3 tablespoons of olive oil to a frying pan heated over medium heat. Add the mackerel and fry on both sides. If you cook the skin side first, it will warp, so it is recommended to cook the meat side first. The mackerel is done when it is crispy on the outside and cooked through. Remove excess oil with kitchen paper. Once the mackerel is cooked, soak it in the Nanban sauce. The trick to soaking it while it’s hot is to make sure the flavor soaks in thoroughly◎ The good thing about Nanbanzuke is that you can eat it right out of the refrigerator. The mellow vinegar makes it easy for kids to eat it up♩ Keep it in the refrigerator and eat it within 3-4 days. It ‘s so popular in my house that it sometimes runs out on the same day I make it♩ Am I the only one who gets hungry after cooking something I’ve prepared in advance? It’s lunch time, so I’m going to eat some gapao rice. I finally bought a silicone mold that can cook eggs beautifully. It ‘s so round, right? It’s been a while since I’ve had gapao rice, it’s the best! Having prepared food makes my daily meals a little easier, and I feel like I’ve spent more time with my family, which has made my days more fulfilling. I hope it will help you in your lives as well.

ワンオペ主婦の、週に一度の作り置きルーティン🧑‍🍳夏野菜で絶品！節約簡単レシピ6品をご紹介🍆🫑冷凍保存でお弁当にも使える副菜も🙆‍♀️

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こんにちは、akiです🌷
3児の母であり、おうちが大好きな主婦です🥰
このチャンネルでは“心地良く暮らす”をテーマに、
お家のことやライフスタイル、3児の子育てを中心に発信しています🌿
毎週末(金〜日曜日)に1本投稿を目指しているので、
チャンネル登録をして楽しみにお待ちいただけたら嬉しいです🤍
https://www.youtube.com/channel/UC40lBi5NsnbqNMCmU-BHe4Q

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🍳作り置きレシピ

1.揚げない茄子とオクラの焼き浸し　00:54
［材料］
・茄子　2本
・オクラ　10〜15本
［調味料］
・ごま油　大さじ3
・めんつゆ(2倍濃縮) 100ml
・水　200ml
・おろししょうが　適量

2.きゅうりとトマトのガーリックマリネ　03:11
［材料］
・きゅうり　2本
・ミニトマト　15〜20個
［調味料］
・お酢　大さじ4
・オリーブオイル　大さじ2
・醤油　小さじ1
・砂糖　小さじ1
・おろしにんにく　小さじ1

3.かぼちゃの甘辛いため　04:30
［材料］
・かぼちゃ(小さめ) 1/2個
［調味料］
・片栗粉　大さじ2
・ごま油　大さじ3
・酒　大さじ3
・みりん 大さじ3
・醤油　大さじ3
・砂糖　小さじ2

4.オクラの豚バラ巻き　07:16
［材料］
・オクラ　15〜20本
・豚バラ肉　15〜20枚
［調味料］
・塩こしょう　適量
・酒　大さじ2
・みりん　大さじ2
・醤油　大さじ1.5
・砂糖　小さじ1

5.ガパオライス　09:28
［材料］
・鶏ひき肉(もも) 500g
・玉ねぎ　1/2個
・パプリカ　1個
(赤ピーマンの場合 3〜4個)
・バジル　適量
・にんにく　2片
［調味料］
・ごま油　大さじ2
・豆板醤　小さじ2
・ナンプラー 大さじ2
・醤油　小さじ2
・オイスターソース　小さじ2
・砂糖　小さじ2

6.揚げない鯖の南蛮漬け　12:42
［材料］
・骨取り鯖　3〜4切れ
・にんじん　1/3本
・ピーマン　3個
・玉ねぎ　1/2個
［調味料］
・片栗粉　大さじ2
・水　150ml
・まろやかなお酢　100ml
・醤油　大さじ3
・みりん　大さじ3
・砂糖　大さじ1

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