筑前煮 レシピ完全ガイド！美味しい和食の作り方 | あおいの給食室

筑前煮 レシピ完全ガイド！美味しい和食の作り方 | あおいの給食室

It’s in the first recipe book today. Chikuzen-ni Children eat ♪ Today’s menu is AoisMagicalRecipes Great burdock or brick Chikuzen-ni Children eat Vegetables that children do not seem to eat So, how do we make it easier for children to eat? 00:00:26.29,00:00:29.12 First of all, we cut the carrots into small pieces Step 1 – Cut the ingredients Children eat♪ Chikuzen-ni The bottom part is thin. I’m going to cut it into pieces. It starts to get thicker around here. If we keep this up, it’s going to be a big random slice For children First, divide it into four equal parts Cut it down to Now, with the angles up and down Let’s make a random cut Then you’ll have smaller random slices The lotus root is cut into chunks I think the normal way to cut them is to cut them into quarters. The ones with a larger diameter And then you halve it, and then you divide this again into four equal parts. Cut it all into eight equal pieces, and then cut it into chunks This time I’m using rather small pieces, so I’m going to divide it into six equal parts 2 mm thick. Let’s cut it into thin strips. For lotus root and great burdock It’s very difficult for children to chew. We’re going to cut it into thin slices. 00:01:51.20,00:01:51.21 The bricks are soaked in water to prevent them from changing color. Great burdocks, because the skin is hard for children to chew through. I recommend using a peeler. First, let’s cut them in half lengthwise. And then we’re going to slice it diagonally into thin slices. And we’re going to slice it diagonally into 2mm thick slices. Like this… Great burdocks too, soak them as they change color I actually soak each one. I’m a messy person. I soak them in the same thing. I cut the chicken leg meat into 1 cm cubes Next, the chikuwa. Chikuwa is cut in half and sliced thinly as it is. It is a half-moon slice This is also 2mm thick This kind of paste is also difficult for children to eat It can be a hard food to chew through Let’s cut it into smaller pieces The recipe book uses konnyaku boards. In the case of group lunches at day-care centers I’ve been told that konjac is a little bit dangerous for aspiration. I’ve been using konjac threads lately. This is roughly It’s hard to get it to line up, so we’re going to roughly cut it into 2 cm widths. This time, I used konnyaku that does not need to be removed from the konnyaku. If you’re using konjac that needs to be drained I boil the konjac once and then use it. We also have a full nursery service This is a menu item that has a reputation for “getting kids to eat.” Step 2 – Stir-fry Chikuzen-ni (Chikuzen stew) Heat oil Root vegetables Fry them Carrots and lotus root and great burdock. Drain off the water. Be careful with it. Add carrots, carrot, brick, great burdock fry over medium heat for about 2 minutes As you’re frying over medium heat, it will start to burn more easily Turn the heat down to low and cook for another 3 minutes Let’s fry for about 5 minutes in all After adding the vegetables and stir-frying for about 5 minutes Here’s the chicken And here is chikuwa Ito konnyaku Until trouble…3 Trouble in progress…2 Trouble until…1 !!! WOW! Is there such a thing? (laughter) ＜ (laughter) 00:05:00.22,00:05:02.05,00:05:02.05,00:05:02.06 I will put the vessel in…….. Further fry on low heat for 3 minutes Stir-frying in oil adds richness and makes the vegetables easier to eat Step 3 – Add sweetener and simmer Chikuzen-ni (Chikuzen stew) Dashi broth The first sweetener is added We’re going to add sugar and Mirin. Step 3 – Add sweetener and simmer Chikuzen-ni (Chikuzen-style stew) Here, put a lid on it. And then we simmer it over low heat for about 20 minutes. And then we’re going to simmer it over low heat for about 20 minutes, and then we’re going to cook it over low heat for about 20 minutes, and then we’re going to simmer it for about 20 minutes. Kelp dashi and breast milk have glutamic acid in common Umami of dashi broth≒umami of breast milk The more broth you add, the easier it is for your child to eat… Now it looks like this… The brick and great burdock are still quite crispy We’re going to cook this until it’s soft. Step 4 – Add saltiness and simmer Chikuzen-ni (Chikuzen stew) When the great burdock and the brick are softened Soy sauce Salt. Once you’ve blended the whole thing in I’m going to cook it some more Now let’s let the saltiness permeate And then we’re going to put the lid back on again. And we’re going to continue to cook this over low heat for another 10 minutes. Now the soy sauce has soaked into the fish and it tastes good. Step 5: Add color to your taste. Chikuzen-ni (Chikuzen stew) Finally, frozen green peas for color And then we’re going to mix them in, if you like. If you want to make this in a nursery If you cook the green peas together the last ones you want to serve will be dull in color. When you do it in the nursery, you have to boil the green peas separately. At the end, you can mix them together without heating them quickly Frozen green peas, so you can cook them quickly and heat them through… And then you just turn off the heat… The flavors will also blend in during the cooling stage, so We will let it cool in the pot as it is. Now it’s ready for the kids to eat! Â I’m so happy to have the baby food. ♪ Let’s eat whatever we want, chew it well ♪ ♪ Everybody say hello to each other ♪ ♪ Bon appétit, please… ♪ I like stewed vegetables. 00:08:27.06,00:08:27.06 I’m hungry, so I just started with the meat. The lotus root and great burdock are also easy to chew. And if there’s a lot of root vegetables in the stew, it’s very easy to chew. It’s a very chewy dish, so it’s very easy to 00:08:45.04 When you combine it with a main dish of this kind of thing When you put it with soft grilled fish or something like that it makes for a better balance. 00:08:52.19 In a way that one is hard and one is soft. If you make the main dish and the side dish different hardnesses It makes it more cohesive. 00:09:03.13,00:09:02.21 Yes… Best! At daycare, this is not the main dish. I often put it on as a side dish Make it and try it… ♪ Thank you very much!

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https://spoondreams.com/

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✅筑前煮 https://bit.ly/3S6fCC7
調理時間：60分
作り置き：冷凍3日間

🍳分量：
【大人2人・3歳以上児1人】
鶏もも肉…70g
にんじん…1/4本（60g）
れんこん…1/4節（50g）
ごぼう…1/4本（40g）
焼きちくわ…1本（40g）
糸こんにゃく…40g
油…小さじ2（8g）
だし汁…250cc
砂糖…小さじ1と1/5（3.5g）
みりん…小さじ1/2（2.5g）
しょうゆ…小さじ2/3（4g）
塩…少々（0.5g）

🍳作り方
00:00 オープニング
00:04 材料
00:29 にんじんは乱切りにする。れんこんは小さいいちょう切り、ごぼうは縦半分に切り、斜め薄切りにしてそれぞれ水にさらす
02:39 鶏もも肉は1cm角、ちくわは2mm幅の半月切りにする。糸こんにゃくは2㎝に切る
03:51 鍋に油をひいて、1を入れて中火で2分炒める。弱火にして3分炒める。2を加えて弱火で3分炒める
05:29 だし汁、砂糖、みりんを加えて落し蓋をして弱火で20分煮る
06:25 れんこん、ごぼうが軟らかくなったらしょうゆ、塩を加えて落し蓋をしてさらに弱火で10分煮る
07:50 火を止めて、鍋に入れたまま冷まして味を染み込ませる
08:06 試食

🍳ポイント🍳
★油で炒めることでコクが加わり、野菜が食べやすくなります
★塩味よりも粒子の小さい甘味を先に加えましょう
★だし汁のうま味を活用しましょう

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🌸あおいの給食室とは？
食事摂取基準を基に栄養価計算された薄味・低塩の「あおい考案レシピ」を紹介するチャンネルです。大人もおいしいと評判で、介護食にもぴったりです。

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