【1週間の献立】暑い日にも食べやすいさっぱりご飯と、冷んやりそうめんレシピ

【1週間の献立】暑い日にも食べやすいさっぱりご飯と、冷んやりそうめんレシピ

“Plum shiso-grilled mackerel sushi, Morokheiya cucumber, sauteed carrots and cumin, marinated purple cabbage, boiled egg, miso soup with tofu and green onion.” These days, the food I eat is all refreshing and cold. That’s what the body is looking for 🌴☀. We also mix plums and perilla leaves into our family’s standard grilled mackerel sushi for a refreshing summer flavor. Finely chop the perilla leaves, remove the seeds from the plums, and pound them. Have a side dish first. This is a vinegared dish made by tossing the moroheiya somen soup that appears in menu 3 with salted cucumbers and vinegar. I arranged a small amount of sauteed carrots with cumin, marinated purple cabbage, and boiled eggs on a bean plate. Finish the grilled mackerel sushi. Make 1 cup of vinegared rice using 2 tablespoons of vinegar, 1.5 tablespoons of cane sugar, and 2 pickled plums . Add shiso leaves and white sesame seeds and mix. Place the rice on top of the grilled salted mackerel and wrap it while adjusting the shape. It will be easier to cut if you let it cool in the refrigerator for about 10 minutes. The rice has red and green in it, so it might look cuter than usual. “Shishamo and summer vegetables pickled in nanban, stir-fried zucchini with curry, natto, miso soup with wakame and fresh onions.” Today we will be colorful with summer vegetables♪ The bright colors of summer vegetables will cheer you up. Equal amounts of mirin, soy sauce, vinegar, and water (3 large), and half the amount of cane sugar (1.5 large). Bring to a boil and evaporate the alcohol, then transfer to a vat. Today’s nanbanzuke fish is shishamo. Sprinkle salt, remove moisture, and sprinkle with potato starch. Fry in plenty of oil. Once it’s crispy, put it in the soup. I will also roast the vegetables. I don’t think I want to eat shishamo all the time, but it’s really delicious when I eat it for the first time in a while. “Morohiya Tomato Somen”. Here’s the summer somen menu. Boil the morokhiya quickly and cut it into small pieces. Also cut the cherry tomatoes into small pieces. Place the molokhiya into the chilled mentsuyu. After placing somen noodles in a bowl, add Morokheiya mentsuyu and top with tomatoes and roasted sesame seeds. Sesame oil to finish. Molokheiya’s sticky soup makes it smooth and easy to eat. Perfect for hot days ^^. “Zucchini Lemon Somen”. Next, somen noodles with lemon. Cut the zucchini into ribbons, sprinkle with salt and squeeze out the water. Lemon juice and slices for toppings. Today’s soup is made with white soup stock. Mix the white soup stock and water to your liking, and squeeze as much lemon as you like. Somen, zucchini, sliced ​​lemon. Black pepper. (It might also be delicious with olive oil.) I saw that lemon noodle soup was on sale, so I tried making it. It looks delicious even if you change the toppings ^^. “Summer vegetable bukkake somen”. Today, I’m making somen noodles with grilled summer vegetables that I made in advance. Just put the grilled vegetables on top of the noodles. For the dipping sauce, use the same one used for yakizimi. Adjust the thickness as you like. If you always have somen noodles on hand, you’ll be able to manage your summer lunch✌. You’re on my side ^^

お素麺があれば夏は乗り切れる！☀️✌️

🎥チャプター
オープニング00:00

menu1 00:24
▼梅しそ焼き鯖寿司
▼きゅうりとモロヘイヤの和え物
▼にんじんのクミン炒め
▼紫キャベツのマリネ
▼ゆで卵
▼豆腐,ねぎの味噌汁

menu2 05:04
▼ししゃもと夏野菜の南蛮漬け
[みりん,醤油,酢,水 同量ずつ(大さじ3)、きび砂糖 その半量(大さじ1と1/2)]
▼ズッキーニのカレー炒め
▼茗荷納豆
▼わかめ,玉ねぎの味噌汁

menu3 09:06
▼モロヘイヤトマト素麺

menu4 11:19
▼ズッキーニのレモン素麺
白だし50、水150、レモン果汁

menu5 14:10
▼夏野菜の焼き浸し素麺

#朝ごはん　#献立　#そうめん