ある日の作り置き。健康のために作る「秋野菜レシピ」７品🍂

ある日の作り置き。健康のために作る「秋野菜レシピ」７品🍂

Hello🍂 Today I thought I would make some meal prep, so I went shopping at the supermarket🏃‍♀️ They had a lot of autumn vegetables for sale, and I ended up buying too many things, haha Autumn vegetables are rich in dietary fiber, good for the intestines, and many of them help warm the body 🎃 Autumn is short, so we need to eat a lot of them this season! By the way, today we have… sweet potatoes, pumpkin, carrots, radish, and komatsuna I bought burdock, eggplant, lotus root, and several types of mushrooms! I’m going to make a batch of dishes that are full of autumn vegetables! First, ‘Autumn Vegetable Pickles’ Add the seasonings to a small pot 150cc of vinegar, 250cc of water,
4 tablespoons of soy sauce, 4 tablespoons of sugar This is a Japanese-style pickle ☺️ Turn on the heat and mix until the sugar dissolves Once it boils, turn off the heat The ingredients are lotus root, burdock, and then carrots and shiitake mushrooms♪ Peel the lotus root and cut it into half-moon slices about 1 centimeter thick Peel the carrots and cut them into sticks The length is about 6 centimeters The burdock is also about 6 centimeters long Keeping the size uniform not only looks good but also ensures even cooking ^^ Cut the shiitake mushrooms in half Put the lotus root, carrot, and burdock in boiling water and boil for 2 minutes Add the shiitake mushrooms and boil for another minute The key is not to overboil it so as not to compromise the texture♪ After draining the water, transfer it to a jar and pour in the pickling liquid Adding kombu enhances the flavor and makes it delicious 😋 Add a pinch of chili pepper as well It’s ready to eat after soaking overnight 🌈 The guideline for storage is one week in the refrigerator 🙂 “Pumpkin Mustard Salad” Remove the seeds from the pumpkin and heat it in the microwave for 1 minute It becomes a little softer and easier to cut ☺️ Cut into bite-sized pieces Pumpkin is a very nutritious vegetable 🎃 It’s rich in vitamin E, which improves blood circulation and helps warm your body 😊 Heat the pumpkin in the microwave for 6 minutes and then add the seasonings It might be easier if you mix the seasonings beforehand 1 tablespoon of mayonnaise, 1 tablespoon of grain mustard
2 teaspoons of soy sauce, 2 teaspoons of sugar It’s ready once mixed! The storage period is about 4 days in the refrigerator This is really delicious ‘Stewed Eggplant in Nanban Sauce’ This is a recipe that can be easily made in the microwave 😌 Using the microwave allows you to use less oil and helps retain water-soluble nutrients, so I recommend it ✨ Cut the eggplant in half and make slits in the skin Cut it in half vertically Making cuts in the skin allows the flavors to penetrate more easily When cooking in the microwave, there’s no worry about it falling apart, so I make deeper cuts to help the flavors soak in even more^^ Coat the eggplant with 2 teaspoons of sesame oil Wrap it and heat in a 600w microwave for 3 minutes Remove it for a moment and add the seasonings 2 tablespoons of water, 1 tablespoon of soy sauce, 1 and a half tablespoons of vinegar, 1 teaspoon of chicken broth powder, 1 tablespoon of sugar, and 1 teaspoon of sliced chili Spicy and sweet-sour
A flavor that whets the appetite🔥 Lightly mix It’s good to place the cut side down so the flavor seeps in💡 Heat in the microwave for 2 minutes It’s ready once you sprinkle some green onions on top♪ The recommended storage period is 4 days in the refrigerator✨🍆 Autumn is definitely the season for mushrooms too 🍂🍄 Today, I’m going to make a generous mushroom sauté where I can eat plenty of mushrooms 🔥 Prepare as many mushrooms as you like I used one pack of shimeji mushrooms, one pack of maitake mushrooms, and four shiitake mushrooms Slice the shiitake mushrooms thinly, and separate the maitake and shimeji mushrooms Cut the bacon into 1-centimeter wide strips Garlic is minced Sauté the garlic and bacon in olive oil Once they are well combined and fragrant, add the mushrooms Add 2 tablespoons of sake, cover, and steam for 2 minutes 1/2 teaspoon of salt Increase the heat slightly and stir-fry quickly Sprinkle with coarse black pepper to finish! This menu allows you to fully enjoy the flavor of mushrooms ☺️ with a finishing touch of parsley The storage period is 4 days in the refrigerator. Leftover mushrooms Mushrooms spoil easily, so it’s recommended to freeze any that you won’t use right away✨ When mushrooms are frozen, their cells break down, making it easier for the flavor to be released 😌 So they are recommended for stews and soups! A month in the freezer is a good guideline for storage ✨ I was supposed to make some more prepared dishes, but I ran out of time Other vegetables can be easily stored Cut the komatsuna into halves after separating the leaves, and wrap it in a damp kitchen paper It will stay crisp for about four days♪ Forgot to add it 😅 I will store it in the refrigerator Since the washed burdock root tends to dry out easily, I will wrap it in a damp paper towel and then cover it with plastic wrap for storage As for the rest… there’s no time left, so I put everything into a bag 😅 I also posted the recipe on Instagram! (@erika_pyys) The next morning It has become quite cool lately! It’s a bit cold in the mornings The sweet potatoes I bought yesterday After thinking about what to make, I decided on sweet potato rice Cut the sweet potatoes into 1 cm cubes, leaving the skin on Sweet potatoes are rich in dietary fiber and yapalin, making them helpful for improving constipation 🍠 The skin is also rich in polyphenols, so be sure to cook them with the skin on Soak the cut sweet potatoes in water to remove the bitterness For the rice, scoop out 2 tablespoons from the usual amount of water, and add 2 tablespoons of sake and 1/4 teaspoon of salt Place the sweet potato on top And on top of that, there’s salted kelp too! It’s rice with salted kelp and sweet potatoes 😍 The saltiness of the kelp and the sweetness of the sweet potato They should definitely go well together👌 The miso soup is leftover from yesterday The rest is pre-prepared I’m happy that all the meal prep turned out delicious this time ☺️ I ate a little last night too, so there’s only about two servings left I often think I should have made more, but if I couldn’t finish it, that would be a problem, so maybe this amount is just right Rice cooked in a clay pot sometimes fails, so I get nervous until I open it, haha Today was a success (^^)／ Husband: “Oh, it’s chestnuts! Chestnut rice!” Husband: “Is it because it’s autumn?” It’s sweet potato rice~😇 Since the sweet potato rice for breakfast turned out delicious, I’ll keep this in mind for the next time I make sweet potato rice I think I’ll freeze the remaining sweet potatoes If I prepare them all at once, I can use them right away when I need them, which I think is convenient Sweet potatoes have a strong bitterness, so, The key is to soak it in water before storing it 💡 Soaking time is fine for 2 to 3 minutes! Wipe off the moisture thoroughly with a paper towel The recommended storage period is one month in the freezer When using, add it to a pot while still frozen Evening Tonight’s dinner will be a dish made with the burdock and komatsuna I bought yesterday 🥬 First, ‘Komatsuna and Enoki Mushroom Dashi Salad’ This is also a recipe that can be made in the microwave 🧑‍🍳 This is an easy recipe that is also hard to lose nutrients from 🌈 Cut the carrots into thin strips, and cut the komatsuna into 4 cm pieces Once cut, place them in a heat-resistant container Cut the enoki mushrooms into thirds Wrap it up and heat it in the microwave for 4 minutes♪ Komatsuna is surprisingly rich in calcium🥬, containing three times more than spinach💡 Once the heating is done, add the seasoning 2 tablespoons of white dashi, 1 teaspoon of sugar,
a little bit of sesame oil Once mixed, I will also add bonito flakes The addition of umami makes it delicious even with less salt 😌 I will make the main dish, ‘Stir-fried chicken and burdock root’ ~ The burdock is cut into random pieces Burdock root is rich in polyphenols and dietary fiber It contains both insoluble and soluble dietary fibers, which help improve gut health and suppress blood sugar spikes 🙂 Soak the burdock root in water for 2-3 minutes after cutting Cut the chicken thigh into bite-sized pieces Add a teaspoon of soy sauce and a teaspoon of sake for seasoning Dust with potato starch The key is not to soak the burdock in water for too long! The flavor and nutrients will leach out Heat salad oil in a frying pan, and add the chicken and burdock root Today, the spicy gochujang flavor is addictive. However, since children will also eat it, I reduced the amount of gochujang by half and added that amount in ketchup Once one side is cooked, flip it over Steam-bake for three and a half minutes after adding the sake! (A little burnt!) Add the sauce and stir-fry while coating everything♪ Once plated, sprinkle with chopped green onions and white sesame seeds Next, I’ll serve the prepared sautéed mushrooms When it comes to autumn, it’s all about persimmons It’s my favorite among fruits The season for persimmons has finally arrived!

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0:00 はじまり
1:10 秋野菜のピクルス
3:23 かぼちゃのマスタードサラダ
4:32 なすの南蛮漬け
6:16 たっぷりきのこソテー
10:00 さつまいもと塩昆布のご飯
12:32 冷凍さつまいも
13:47 小松菜とえのきのだし和え
15:09 鶏肉とごぼうのコチジャン炒め

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