188、お手軽なのにごちそう家ごはん、身体に優しく元気になる料理

188、お手軽なのにごちそう家ごはん、身体に優しく元気になる料理

I’m Masa, a former chef, and I make delicious home-cooked meals. I add pressed barley to white rice to make barley rice. “Kiriboshi Daikon and Eggplant” recipe made in the microwave. Dried daikon radish (1 bag, 30g) I use dashi in miso soup, but I also use it for other things, so I use a lot. I use two packs of natural dashi stock. Warm dashi (300cc), sugar (2 tablespoons) Soaking the daikon in warm dashi and sugar will help soften it faster. Wrap two eggplants in plastic wrap and microwave. Cook at 500W for 3 minutes. Soy sauce (2 tablespoons). Cook eggplant at 500W for 4 minutes. Chicken wings, soybeans, and vegetable stew. Chicken wings (9), soybean water. Boiled vegetables (150g per bag), cooked vegetables (240g per bag) The instructions say that this is the water released from the vegetables, so use it as is. Dashi (300cc), sugar (3 tablespoons) First, boil with just the sugar to soften. Then add the soy sauce. Miso soup with mizuna and thin fried tofu Frozen thin fried tofu Bring to a slight boil and simmer for 10 minutes, stirring occasionally. Pickled cucumbers and turnips Since both were frozen, I thawed them before using. When cooking with marinades. Frozen cucumbers and turnips are convenient because you don’t need to remove the moisture with salt. Add chili peppers to taste. Cut them in half and press down to remove the seeds. Seasoned vinegar Stir occasionally until ready to serve for a more delicious taste. After boiling with just the sugar for 10 minutes, add 3 tablespoons of soy sauce and boil for another 10 minutes. Steamed eggs in a pot Put 2 eggs in a small amount of boiling water, cover, and boil for 6 minutes, then turn off the heat and boil for another 6 minutes. Today’s fruit is green apples. The tomatoes in my garden have died. I was thinking, “I don’t need to buy cherry tomatoes,” but this is it. I left the sprouts growing at the base and cut off the thick, dead branches. So, I bought some. After 6 minutes, turn off the heat. I boiled these for 10 minutes, so I turned off the heat. After 6 minutes, cool in cold water and peel. You don’t need to pierce the eggs or add anything to the boiling water. The shells come off easily. Slice them. Add a little salt. Thank you for watching.

0:00 麦ごはん、レンジで作る切り干し大根とナスの煮びたし
4:03 手羽元と大豆の筑前煮
5:16 水菜と薄揚げの味噌汁
5:56 筑前煮の続き
6:21 冷凍キュウリと冷凍カブの酢づけ
8:27 筑前煮の仕上げ
8:57 鍋で蒸し玉子

📝レンジで作る切り干し大根とナスの煮びたし
食材（4人分）
切り干し大根　1袋30ｇ
ナス　2本

和風出汁　300cc
砂糖　大さじ2
醤油　大さじ2

📝手羽元と大豆の筑前煮
食材（3人分）
手羽元　9本
大豆の水煮　1袋　150ｇ
筑前煮の具　1袋240ｇ

和風出汁　300cc
砂糖　大さじ3
醤油　大さじ3

📝冷凍キュウリと冷凍カブの酢づけ
食材（4人分）
冷凍キュウリ　1本
カブ　1個
カンタン酢　適量
鷹の爪　1/2本

📝鍋で蒸し玉子
食材
玉子　お好み量

📝水菜と薄揚げの味噌汁
📝麦ごはん
📝青りんご

最後まで読んで下さり、ありがとうございます🙏🙏
また、お会いできると嬉しいです😊