ひな人形を飾って春を待つ｜セルクル型で作るちらし寿司｜蛤のお吸い物

ひな人形を飾って春を待つ｜セルクル型で作るちらし寿司｜蛤のお吸い物

In early February, I displayed the Hina dolls. The last time we put out a Hina doll was for my daughter’s Coming of Age ceremony. They had been stored in a warehouse for over 10 years, so some of the outer boxes had rotted away and some of the props were ruined, but the dolls were protected in wooden boxes, so luckily they were safe. I’ll start assembling The Three Court Ladies and the Minister of the Left and the Minister of the Right The Emperor and Empress Sorry for storing it in a box for over 10 years. I can’t decorate without this installation diagram. The Emperor holds a scepter and a large sword. The Empress holds a cypress fan. When I display Hina dolls, I suddenly remember that I chose them together with my mother… I loved the Hina doll’s elegant features and the gentle colors of her kimono, and it was love at first sight. It’s difficult to put on the Eboshi for Gonin Hayashi… When I see the smiles of three servants, I smile too. Today I’m going to make chirashi sushi in honor of the Doll’s Festival. Start by preparing the ingredients 3 parts sake:1 part sugar:1 part soy sauce Peel the shrimp and soak them in sweet vinegar. I was planning to use the rape blossoms as ohitashi, but I ended up overcooking them💦 It became too soft, so I used a few as ingredients for soup and chopped the rest for chirashi sushi. For 500g of freshly cooked rice, use 50ml of vinegar, 42g of sugar, and 11g of salt. I’m trying various combinations of sushi vinegar, but I can’t quite find the golden ratio.If you have a recommended combination, please let me know. The height of the cercle mold was low, so I stacked them in two layers and secured them with tape. It took a long time to make the chirashi sushi, so I decided to make the rest of the side dishes easily. 2 tsp soy sauce koji, 1 tsp sugar, 1 tsp mayonnaise Just mix in boiled broccoli One dish is completed in no time Next, cut the carrots and wrap them in pork. Sprinkle with potato starch, stir-fry with oil, then leave the rest to Staub. Cover and steam-fry on low heat for 5 to 6 minutes until carrots are soft. Finally, make the Hamaguri soup. When the shellfish opens, take it out and Strain the soup. Taste with salt and light soy sauce. Salt and pepper. “The Hamaguri soup has an elegant taste and is delicious.” “Today’s [Makimaki] is also good” “The combination of soy sauce and mayonnaise is the best” “It’s soy sauce koji, so it has some umami, right?” “You arranged it so cutely” ” ♡ ” Thank you for watching until the end.

二月初旬、ひな人形を飾りました
前回出したのは娘の成人式のとき
10年以上倉庫にしまったままでしたが、久しぶりに飾って夫婦でささやかなひな祭り
今日の晩ごはんはちらし寿司です

Chapter▼
00:00 オープニング
00:30 ひな人形
03:46 セルクル型で作るちらし寿司
11:43 ブロッコリーの醤油麹マヨネーズ和え
12:33 ニンジンの豚巻き焼き
14:26 蛤のお吸い物

#料理 #50代 #ひな祭り