【時短調理】電気圧力鍋でラクする3日間の晩ごはん3🍢 | T-fal ラクラクッカープラス | 簡単レシピ | 冬瓜あんかけ、中華おこわ、牛すじおでん

【時短調理】電気圧力鍋でラクする3日間の晩ごはん3🍢 | T-fal ラクラクッカープラス | 簡単レシピ | 冬瓜あんかけ、中華おこわ、牛すじおでん

Hello, this is Yurico, and I want to eat delicious food easily. Today, I will introduce three days of dinner using an electric pressure cooker. I hope you enjoy the thick winter melon sauce and chewy Chinese sticky rice until the end. First, I will prepare the inari sushi by removing the oil. Once the oil is removed, I will put it in the pot and add soy sauce, mirin, and sugar to simmer. Next, I will finely chop ginger to use for the winter melon sauce. Here comes the winter melon. It’s a beautiful green color, isn’t it? The skin of the winter melon is edible, but this time I want to create a smooth texture with the sauce, and also, I’m not a fan of the grassy taste, so I decided to peel it all. The white inside is also beautiful. Today, I will use the pressure cooker to make it tender, so it’s okay to cut it into larger pieces. This time, I cut it into about 3 centimeters in size. I will add ginger to the heated frying pan and sauté the ground chicken. Once the color changes overall, I will add the winter melon. You don’t need to fully cook it here Once you’ve roughly mixed everything, you can start seasoning Add hondashi, soy sauce, mirin, and sugar And mix it all together roughly Then prepare the pressure cooker and add all the ingredients You can do this part in the stir-fry mode of theラクラクカープラス Set it in the pressure cooker and start for 3 minutes Now, let’s prepare the filling for the inari sushi First, add vinegar and sugar and mix well Then add sesame seeds White sesame seeds are better originally, but Since I ran out, I’ll add black sesame seeds and mix them in After tasting, I found the vinegar flavor a bit weak, so I’ll add a little more vinegar and mix it together Let it cool down Next, let’s make the white sesame dressing First, slice the carrot thinly and then cut it into thin strips Then, microwave this I want to drain the water from the cotton tofu, so Wrap it in cooking paper and place a weight on top I’ll leave it on the strainer. I’ll stuff the inari sushi. I’ll divide the rice into four parts and shape them into balls. For the fried tofu, I’ll squeeze out a little juice and open it up. Then I’ll stuff the rice inside. One is complete. I made four in the same way. Next, I’ll take the drained cotton tofu and mix in sugar, soy sauce, and sesame paste. Then I’ll add miso and mix it further. I’ll add boiled spinach and carrots to that and mix it well. And that’s the completion of the side dish. I put it in a cute plate I bought in Kyoto. The winter melon I left in the pressure cooker turned out like this. It’s soft inside and delicious on its own, but this time I want to make it with a sauce. So I’ll transfer it to a pot and thicken it with water-dissolved katakuriko. You can also use the simmering mode of theラクラククカープラス for this part. And it’s done like this. There was thinly sliced pork loin in the refrigerator that I wanted to use up by today, so I will use this to make meat-wrapped rice balls. I will make small round rice balls and wrap them in the meat. Since I also have inari sushi today, I made them in a smaller, easy-to-eat size. I will sprinkle potato starch on the surface and start grilling them. This time, I finished it with a sweet and savory seasoning. It’s done! It looks like brown rice, but it turned out delicious. Today, I will make oden with beef tendon. First, I will prepare the beef tendon by placing it in plenty of water and heating it up. Next, I will cut the ingredients. I will cut the daikon into bite-sized pieces and peel it. Once it’s all peeled, I will trim the edges to prevent it from breaking apart while cooking. Then, I will make a cross on the surface. The daikon is blanched to remove bitterness and reduce the risk of breaking apart, and also to make it less likely to fall apart during cooking. Next, I will prepare the boiled eggs. This time, I will use a microwave egg cooker to make the boiled eggs. Beef tendons should be boiled for 10 minutes after boiling and then rinsed well in a colander. Let’s cut the konnyaku. First, create a grid pattern on the surface of the konnyaku, then cut it into triangle pieces that are easy to eat. Once the konnyaku is cut, transfer it to the pressure cooker. Cut the well-washed beef tendons into bite-sized pieces and add them to the pressure cooker. Add the pre-boiled daikon as well. Then, add water, white dashi, hondashi, and sake, gently mix them together and set the pressure mode for 15 minutes. While the pressure is building, let’s prepare the other ingredients. Eggs, mochi kinchaku, chikuwa-bu, and processed fish products should be added later, as they can change texture or dissolve if pressure cooked for 15 minutes. First, the mochi kinchaku. You can buy pre-made ones, but it’s easy to make them with just fried tofu and mochi, so I made them. And then the chikuwa-bu. The pressure cooking is done. Now, let’s arrange these in a larger frying pan. You can also simmer them again in the pressure cooker’s simmer mode, but… This time, I wanted to add a lot of ingredients, so I switched to a larger pot. Once everything, including the broth, is added, I will add more seasonings. Then, I will put it on the heat and cover it. Oh no! I forgot about the eggs. I will peel the boiled eggs and add them in. It’s complete. Today, I’m cutting corners with just this. As it gets colder, I’ll start craving oden. Today, I will first use a pressure cooker to make Chinese sticky rice. I will measure 2 cups of glutinous rice and wash it well with water. I’ll transfer it to a bowl and let it soak for 30 minutes. In the meantime, I’ll prepare the ingredients for the Chinese sticky rice. I will measure the water and rehydrate the dried shiitake mushrooms. I plan to use this broth as it is. Next, I will cut the carrots. Let’s julienne the carrots. Add mirin, sesame oil, and salt, and mix lightly. Pour sesame oil into the frying pan. Start frying the pork belly. Once it changes color, add the carrots. Then add the dried shiitake mushrooms and their soaking liquid as is, and you’re ready. Put the soaked glutinous rice and the ingredients from earlier into the pressure cooker. Gently mix everything together and flatten the surface. Then it’s time for the pressure cooker. Start it on pressure mode for 8 minutes. Next, let’s make a side dish. Wash the eggplant thoroughly, remove the stem, and slice it into rounds. Once sliced, soak it in water. Now, prepare the garlic. Mince the garlic. Pour olive oil into the frying pan. Heat the minced garlic to infuse the olive oil with its aroma. Make sure to drain the eggplant well from earlier. Add it to the frying pan. Fry both sides until they become tender. In the meantime, prepare the sauce. Add vinegar, salt, olive oil, and pepper, and mix well. Then, add the eggplant from earlier. It’s better to coat the eggplant while it’s still warm. Once it cools down, cover it with plastic wrap and chill in the refrigerator. The Chinese sticky rice is complete. Oh, it looks delicious! I’ll taste it a bit. It’s delicious~! Now, I’ll make another dish. Cut the fried tofu into bite-sized pieces. Chop the cabbage in the same way. In a frying pan, add sesame oil and ginger, and first, stir-fry the thick fried tofu. Then, coat the leftover meat with potato starch and add it in, and also add the cabbage. While stir-frying, I also made miso soup. Today’s miso soup is with tofu. Once everything is stir-fried, season with miso, and lightly mix it together. It’s complete! Let’s line them up First, the marinated eggplant Then the leftover kinpira gobo and Miso stir-fried cabbage and thick fried tofu Oh! Amazing! Just perfect! It seems my husband came back right at the moment it was finished Chirin (sound of keys) Itadakimasu Did you see it? The King of Cont I saw it, I saw it How was it? I was happy that Shizuru went Tom Brown went too Did Tom Brown say it too? I wasn’t watching at all in the middle I was making it while playing it at double speed I was filming while it was playing It’s in some video But, there were quite a few people I didn’t know at all Delicious Why? I’m hungry. I’m really hungry. It’s fun to take my time making food. What’s this? How does it taste? It’s delicious. Wow, what is this? It’s a new vinegar. For eggplant. I usually only make nimono. I thought I wanted something new. You can eat this with rice too. That’s true. Today, the rice is flavored (seasoned). Nice, it’s kind of sour. Right? It’s sticky rice. You brought back the glutinous rice. This can also be used for ochazuke. It certainly seems possible The next morning, I poured white dashi and hot water over the rice cake to make ochazuke.

こんにちは、yuricoです🎬

今回は、圧力鍋を使った3日間の晩ごはんを紹介しました！
このシリーズも第3段になりましたー！いつも見ていただき、コメントいただきありがとうございます！
レシピの試作をたくさんしているので、また次の動画も楽しみにしていただけると嬉しいです🫶

ちょっとでも楽しんでいただけましたら、チャンネル登録、高評価をお待ちしております✉️👩‍💻

🥘電気圧力鍋：ラクラクッカープラス🥘
https://amzn.to/41mVf8v

🎞関連動画🎞
・圧力鍋の動画リスト
▶︎ https://www.youtube.com/watch?v=usyeUGVgKqM&list=PLbXGK4yMfVlQsCRS48t8vZaElbat6JAIl

・圧力鍋の動画
▶︎ https://youtu.be/usyeUGVgKqM
▶︎ https://youtu.be/vSn6Dcmrjt4
▶︎ https://youtu.be/LRiZLQTfbpY
▶︎ https://youtu.be/4trZaPlPF_A
▶︎ https://youtu.be/_QWc_WDo49E

🗂目次🗂
0:00 オープニング
0:14 DAY1
5:05 DAY2
8:05 DAY3

DAY1
冬瓜の鶏ひき肉あんかけ/
◼︎材料（3〜4人分）
・冬瓜　1/4玉（約400g）
・鶏ひき肉　150g
・生姜　1かけ（みじん切り）
・片栗粉　大さじ1（水大さじ1で溶く）

[調味料]
・水　250ml
・ほんだし 小さじ1
・醤油　大さじ2
・みりん　大さじ2
・砂糖　大さじ1

◼︎レシピ
1. 冬瓜は皮と種を取り、一口大に切る
2. 圧力鍋で生姜と鶏ひき肉を炒める
3. 出汁・調味料・冬瓜を加える
4. 高圧1分 → 自然減圧
5. 蓋を開けて煮立て、水溶き片栗粉でとろみをつける

DAY2
牛すじおでん/
◼︎材料
・牛すじ　250g
・大根 1/4本
・卵 2個
・こんにゃく 1枚
・ちくわぶ 1本
・もち巾着　6個
・練り物　お好みで
・水　500ml
・白だし 50ml
・ほんだし　小さじ1
・料理酒 35ml
[調味料]
・醤油 35ml
・砂糖 小さじ2
・塩 小さじ1/2

◼︎レシピ
1.牛すじを水に入れて、火にかけて、沸騰したら10分ふきこぼす (臭みが気になる場合は2回やる)
2.牛すじをよく洗い、食べやすい大きさに切る
3.大根は下茹でしておく
4.牛すじ、大根、こんにゃく、ほんだし、白だし、水だけを圧力鍋に入れて、圧力モードで、15分
5.大きな鍋に移して、他の具材と調味料を入れて、10分煮込む

DAY3
中華おこわ/
◼︎材料（4人分）
・もち米　2合
・豚バラ肉　150g
・干ししいたけ　2枚
・にんじん　1/3本

[調味料]
・しいたけの戻し汁＋水　360ml
・醤油　大さじ2
・酒　大さじ1
・みりん　大さじ1
・ごま油　小さじ1
・塩　少々

◼︎レシピ
1.干し椎茸を水に戻す
2.もち米を洗って30分浸水させる
3.豚バラを炒めて、干し椎茸、にんじん、調味料を入れてひと煮立ちさせる
4.圧力鍋に③とざるにあげたもち米を加えて、よく混ぜて、表面を平らにならす
5.圧力モードで8分
6.圧力が下がったらざっくり混ぜて10分蒸らす

🎧 music 🎧
♪ smoothie | prod. by Jp Lofi
Link: https://www.youtube.com/watch?v=P3foMTsjekk
♪ Marshmallow (Prod. by Lukrembo)
Link : https://www.youtube.com/watch?v=y7KYdqVND4o
♪ Mug (Prod. by Lukrembo)
Link : https://www.youtube.com/watch?v=x-_mkUB4J38&t=0s

#時短調理 #新婚ごはん #簡単レシピ #レビュー #圧力鍋