【献立1週間】まとめ買いして下味冷凍保存食11品！疲れた身体を癒すあったかい冬の楽するレシピ

【献立1週間】まとめ買いして下味冷凍保存食11品！疲れた身体を癒すあったかい冬の楽するレシピ

This time, I’m going to use 11 seasoned frozen winter ingredients from the supermarket ! After organizing and deciding on the menu, I decided on the menu keeping in mind winter ingredients such as Chinese cabbage, daikon radish, and warm ginger as it was getting colder day by day.I prepared and started.Once I had the usual set up, I headed out. Let’s do it! My son had cram school on Monday, so when I went to pick him up early, he said he suddenly lost his energy and felt light-headed. I asked the teacher, but he was still very energetic. When I looked at my son, she said, “It’s not really hard, but I’m feeling lightheaded.” One day I took him to cram school, wondering if he was at the age where he would use feigned illness.In the blink of an eye, I added the seasonings.This time, I also added miso.Mixed . Pour it into a bag.If you want it to be softer, add some salt koji! Add the dashi stock and it’s ready. Let’s remove the air and store it in the freezer. Thaw it with water. Set the heat to low to medium. If you have room to cover with a lid, remove the scum and simmer the pork. The flavor and Chinese cabbage warmed me up.Chinese cabbage can be used as a cover, so I added it to Tuesday’s recipe.After adding the rest of the Chinese cabbage, stuff it with the ground meat.Add another layer of Chinese cabbage on top, taking care not to crush the ground meat.Seasoning amount Let’s add mirin to 400ml of water, 2 tablespoons of soy sauce, 1 tablespoon of chicken broth, a garlic tube and a tablespoon of Waiper, and mix. Waiper is difficult to dissolve, so once you’ve mixed it enough, just add it in. It’s okay if there are lumps. Remove the air and store in the freezer . To thaw, use water to thaw. Put it in a frying pan, cover with a lid, and heat over medium heat. Once it’s boiled to a certain extent, stir it a little until the meat is cooked through, then add water and potato starch. Add it and let it simmer. Add green onions if you like. Once it thickens, it’s done. Serve it Chinese style with rice. It was very delicious. Tuesday’s second dish was my favorite, deep-fried sesame seeds. I’ve been feeling unwell, so I added my favorite food to increase my appetite.Add plenty of seasoning and sesame seeds to the chicken wings.If you don’t have sweet soy sauce, you can use soy sauce.I removed the air and stored it in frozen powder.I thawed it with water. Add the potato starch here. It’s ok if you don’t mix it completely because it contains sesame seeds. Spread a thin layer of oil and heat it to 170 degrees. If you cook it in an iron wok, it will cook very quickly and the meat will cook well. Finished soft ! Be careful not to burn it! But it was delicious.Today, for the first time, I asked my son who his favorite girl was, and when I saw him blushing and saying, “He told me he liked me because he was kind,” I got even more excited.1 The soy sauce and mirin sake that was on display for a while is a total pain.Add the ginger tube 2cm to the sugar and the salt koji.Dissolve the miso in 180cc of water.If you dissolve it and add it, it will blend easily.Mix the miso, dissolve it, and bag it. Now it’s done. Remove the air and store it in the freezer. This time, I thawed it with water as well. I simmered it over low-medium heat, turning it over. It was ready in no time. It had a gentle sweetness and was very delicious. It’s a way to thank you for your hard work. The daycare center was closed for the day, so I took Aeon and I to the hot springs and went out in the morning.The Christmas tree was beautiful and the two of us were excited on the day.This year is also early ^^; Thickly sliced ​​onions and pork were added. Add the seasoning ingredients 3 tablespoons of soy sauce 3 tablespoons of imazake 2 tablespoons of mirin 1 tablespoon of sugar 1 teaspoon of sesame oil 1 teaspoon of ginger 2cm tube complete! Remove the air and store it in the freezer.I thaw it in water every time I defrost it.I turn the heat over to medium-low and let it simmer.Once it’s cooked through, it’s done.The meat was soft and delicious. Chicken skin is cheap, so I buy it once a week.I quickly cook it in a pot sprinkled with salt and then cut it into thin pieces.I season it while it’s still warm.This is my favorite dish, and even if I make a lot of it, it disappears quickly.I always season by eye. I use a lot of ponzu sauce.Mix the sauce quickly, add 2 teaspoons of sugar, and use the sesame seeds directly! Complete! If you let it cool in the refrigerator for a while and then freeze it, the flavors will stick together better.Put it in a bag and store it in the freezer.Let’s remove the air and make vinegared food that you can eat anytime! Just thaw it naturally or with water.It made a lot of food.Thursday ‘s side dish was soup and 5 dishes with fried eggs.It was delicious.It’s cold, so I want to eat warm simmered dishes.Season: When daikon radish is frozen, it loses a little texture. It may vary, but if you soak it with water and Ajinomoto, it won’t lose moisture and will be delicious! Add the seasonings to stuff the chicken and drained daikon radish.3 tablespoons of soy sauce, 2 tablespoons of sugar.You only need 1 tablespoon of sake and mirin, but 1 tablespoon of shio-koji.I thought it was complete, but I had some green onions left over. So I added it in. It’s a little tight, but it’s okay! Remove the air and store in the freezer! Thaw with water. Turn the heat to medium-low. Remove the scum while covering with a lid. Once it’s cooked through, it’s done! It was very delicious with the daikon radish stain.For Friday’s second dish, I wanted to eat bamboo shoots, so I decided to make rice cooked with it.I don’t have anything special to do, but Friday night makes me so happy.I cut the inside of the bamboo shoots and sliced ​​carrots. Thinly slice them.Put them in a bag and add the shimeji mushrooms.Any mushrooms are fine.1 tablespoon of soy sauce1 tablespoon of sake and mirin2 tablespoons of chin soup stock2 tablespoons of mentsuyu2 teaspoons of sugar Remove the air and store in the freezer . After washing, add the soup and adjust the water to the memory of the No. 2.5 cooker, then add the ingredients.Add 30cc of water and cook the rice.It was very delicious with a good aroma and the stock was cheap.This time I made it for 6 days.Saturday is a little bit. I’m going to make 3 simple dishes for the izakaya menu.Chop the root side of one long onion, then cut the rest diagonally.I love gizzard because it has a texture similar to beef tongue. Make a thin slit on the top and cut it vertically and horizontally.It will look like this.Stuff the cut gizzard and green onions, then add the seasonings.1.5 tablespoons of sake1 tablespoon of chicken broth 1 teaspoon of lemon juice1 garlic tube 3cm Remove 1.5 tablespoons of sesame oil and store in the freezer. Defrost with water. Cook over medium heat. Once cooked, turn over and add a little lemon juice. It’s done! It was very delicious. Since the yam iron plate is a standard dish, I changed it up a bit and added the ta. I cut it into pieces that were easy to eat. Add 2 to 3 tablespoons of potato starch, then rub it in to remove the smell. Meanwhile, add the yams. Cut the ginkgo into thick slices and put them in a bag. Seal the bag and crush it with a cotton swab. Once the grains are small, add the octopus. Add seasoning. Depending on the amount of yam, add 2 to 3 tablespoons of potato starch and dashi stock. Add 1 tablespoon, 1 egg, and corn and it’s done! I defrosted it with water! Cook over medium heat and cover with a lid. Once one side is cooked, flip it over on a plate. Sprinkle cheese on the other side and cover with a lid. Both my son and I love this yam and octopus okonomiyaki. It was delicious. Bean Sprout Namu It’s super easy to transfer in the bag. 2 teaspoons of chicken stock 1 tablespoon of soy sauce 1.5 tablespoons of sesame seeds Now it’s done! Remove the air and store in the freezer! To defrost, use water or the refrigerator to draw out moisture from the bean sprouts and mix with the seasoning, so you can eat it as is.It was delicious.It’s already December.It’s a month full of cleaning, events, housework, and things that need to be done, so I ‘m feeling anxious. Today we introduced 6 days worth of frozen seasoning! Everyone, please come and try making them! Here are the end credits while introducing the Christmas tableware! 🎄

本日の食材は冬の食材多めです👍代謝を上げて免疫高めて12月を乗り切りましょう！でも息子の恋話きいて心がキュンとあったまりました♡本日は具材の種類は少ないので比較的短時間でできます✨

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🍓本日のお品書き🍓
00:27　白菜と豚肉の鍋
【材料】白菜1/8　豚肉380g
🍯調味料🍯鶏がらスープの素小さじ1　味噌大さじ2　みりん大さじ1　醤油大さじ1　ニンニク　生姜お好みで　水400ml 　あれば塩麹大さじ1弱

01:21　白菜と挽き肉のあんかけ
【材料】白菜1/8　挽き肉400g　
🍯調味料🍯みりん醤油大さじ2　ウェイパー大さじ１　ニンニク2cm　生姜2cm　鶏ガラスープの素大さじ1　水400ml

02:29　手羽中のごま揚げ
【材料】手羽中10本〜（20本以上だと調味料2倍推奨）
🍯調味料🍯酒大さじ1　甘口醤油大さじ1　ニンニクチューブ3cm　胡麻お好みで　あれば塩麹大さじ１

03:17　鯖の味噌煮
【材料】骨抜き鯖２切
🍯調味料🍯醤油大さじ1 　みりん大さじ2　 酒大さじ4　 砂糖大さじ2　 水180cc　 塩麹大さじ1

04:11　豚の生姜焼き
【材料】豚肉8切　玉ねぎ1/2
🍯調味料🍯醤油大さじ3強 酒大さじ3 みりん大さじ2 砂糖大さじ1 ごま油　生姜チューブ2cm
ごま油小さじ1

05:00　鶏皮の酢物
【材料】鶏皮4枚
🍯調味料🍯醤油小さじ2 　ポン酢大さじ２　お酢小さじ2 　めんつゆ小さじ1　砂糖小さじ2　胡麻お好み

06:00　大根と手羽中の煮物
【材料】大根1/3　手羽中10本位　長ネギ１本
🍯調味料🍯醤油大さじ3　砂糖大さじ2　酒と味醂大さじ1　あれば塩麹大さじ１

06:59　タケノコときのこの炊き込みご飯
【材料】タケノコ1パック　にんじん1/2　ぶなしめじお好み
🍯調味料🍯醤油大さじ1　 酒・みりん大さじ2　 あごだし大さじ　2めんつゆ大さじ2

07:46　砂肝とネギの塩ダレ
【材料】砂ずり250g 長ネギ１本
🍯調味料🍯鶏ガラスープの素大匙１　ニンニクチューブ3cm 　レモン汁小さじ１　酒大さじ1.5　ごま油大さじ1.5

08:55　山芋とタコのお好み焼き
【材料】・山芋・タコ・コーン缶半分
🍯調味料🍯片栗粉大さじ２〜３卵1個　あごだし大さじ1〜2コーンとチーズ

10:10　もやしのナムル
【材料】もやし1パック
🍯調味料🍯ごま大さじ1.5　鶏ガラスープの素小さじ2　醤油大さじ1強

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