健康な毎日を送れる野菜たっぷりな秋の作り置き８品。【秋野菜｜根菜で腸活】

健康な毎日を送れる野菜たっぷりな秋の作り置き８品。【秋野菜｜根菜で腸活】

I overslept a little this morning, so I’m starting to prepare some food. After my morning feeding, both of us took a nap. lol A stunning Crayon Shin-chan silhouette! 👏 Today’s meal is packed with fall vegetables. By the way, everyone. You’re still in short sleeves, right? lol Even though it still feels like summer, there are so many delicious looking ingredients at the supermarket, so I can’t help but enjoy some fall vegetables…lol Root vegetables contain many polyphenols, which discolor when exposed to air. However, these polyphenols are generally harmless, so they’re safe to eat as is! To give them a crunchy texture, I add 1 tablespoon of vinegar and mix them together! I’m going to thinly slice the bell peppers. When root vegetables are in season, dishes tend to lose their color. lol Combining them with colorful vegetables enhances the color and balances the nutrition! I decided to store my new frying pans here! Visible storage makes it easy to find the pan I want, and the stylish pans don’t disrupt the kitchen atmosphere.♡︎ I also bought some new lids, so I’m storing them separately in the pantry. Add butter (10g) and melt over low to medium heat. Add the lotus root, still covered in vinegar! Stir-fry thoroughly, so the acidity of the vinegar disappears, without significantly affecting the flavor or discoloring! It also improves the texture! Add soy sauce (2 tablespoons), mirin (2 tablespoons), sake (2 tablespoons), and water (50ml) and heat for 3 minutes. Green peppers and butter (20g) are ready when the butter has melted! This is the first dish to feel the autumn of the year! ♡︎ This kinpira dish has a rich, buttery flavor! “Butter Kinpira with Lotus Root and Green Peppers” is a must-try for eggplant lovers. The delicious ways to eat eggplant are updated every year. To enjoy eggplant to its full potential, first cut the tomatoes. Cut them into thin half-moon slices. Remove the stems of the eggplants like you would a pencil to increase the edible portion! Once they’ve softened and become tender, cut them diagonally into large pieces! Soak them in water for 5 minutes. Finely chop the green onions. The aroma of the green onions is important for the sauce♡︎ Make sure to use even the green parts, which have the strongest aroma! Add plenty of oil to a frying pan and arrange the eggplants, wiping them thoroughly. Carefully add each one… then carefully… then add them all at once to allow the oil to soak in. lol Now , make the yangnyeom sauce in the frying pan! Gochujang (1 tablespoon), soy sauce (2 tablespoons), mirin (2 tablespoons), and garlic (2 cloves). The key is to thoroughly evaporate the water so that the seasonings mix well! It looks delicious as is… but it gets even more delicious from here!!! After arranging the eggplants, the next step is to layer the tomatoes. The flavor of the tomatoes and the yangnyeom sauce will gradually transfer to the eggplant sandwiched between the tomatoes… If you heat them together, the tomatoes will become mushy, so combining them while they’re fresh makes the finished product easier to eat and more delicious! “Yangnyeom Pickled Eggplant and Tomatoes” A quick and easy burdock side dish! By combining ingredients with strong umami flavors, you don’t need a lot of seasonings! First of all, when it comes to umami ingredients, chikuwa is the first thing that comes to mind! It’s also perfect as a cheap snack… Microwave the burdock root at 600W for 5 minutes. Add 5g of salted kelp, 1 tablespoon of sesame oil, and 1/2 tablespoon of toasted sesame seeds. Crushing the toasted sesame seeds with your hands before adding them will create a fragrant finish! All you have to do is mix it up and the flavor of the ingredients will infuse the burdock root. The seasonings are simple, but this exquisite saltiness and flavor is so delicious I could eat it forever… “Burdock and Chikuwa with Salted Kelp” I thought my daughter was awake, so I went to check in… and she was awake. lol My husband… is asleep. lol Hurry up. I want to say lol…but on days when I leave it up to my husband, I’ll let him do his thing. lol For dessert, I’ll use sweet potato. Cut the sweet potato into 2cm-wide ginkgo-like slices. I’ve been eating sweet treats since giving birth, but it’s about time to start thinking about my weight…lol , so I’m going to switch to healthier snacks! By the way, I gained 11kg and lost 5kg in a week after giving birth, but for some reason I’ve now gained back 2kg. lol, the idea that breastfeeding will make you lose weight is a myth. lol , soak the sweet potatoes in water for about 10 minutes to remove the bitterness, then microwave at 600W for 8 minutes. It ‘s ready when it’s soft enough to easily pierce with a toothpick! Since you’re using a small amount of oil to make it crispy, make sure to cook it thoroughly to avoid unevenness. Bake the sweet potatoes over medium heat until the outside is crispy. The moist sweet potatoes will start to feel dry! When you hear that crispy sound, it’s ready! Oh… don’t run away! Add 4 tablespoons of sugar, 4 tablespoons of mirin, and 2 tablespoons of soy sauce. If you want it to taste like candy, heat over low to medium heat without touching it as much as possible. The bubbles will gradually grow larger and collapse more slowly. Then, return the sweet potatoes to the pot and cook until cooked to your desired consistency. Adding salt makes for a sweet-salty, addictive flavor …♡︎ If you have some in the fridge, you can quickly grab some when you’re feeling a bit hungry and satisfy both your stomach and your sweet tooth.♡︎ Cut the burdock root into irregular pieces. These chunky pieces offer a satisfying bite and a satisfying feeling. They say autumn is the season for increased appetite, but it’s also a good time to exercise, and since we’re eating more root vegetables, we need plenty of fiber and chew well. This may actually be a good season for dieting. I’ll tell myself this and work hard on my post-pregnancy diet. Lol Sprinkle a little salt on the chicken breast and coat it lightly with potato starch. Now, make a sweet mayonnaise sauce. Mayonnaise (6 tablespoons), ketchup (1 tablespoon), lemon (1 tablespoon), sugar (1 tablespoon). I can hear my daughter chattering away. Lol. By the way, the reason I want to diet after giving birth is simply because I’m sad that my pre-pregnancy clothes no longer fit. Lol. Also, the high-quality meat I gained during pregnancy to protect my baby is proof that I ate so hard. However, continuing that diet can lead to various risks in the future. That’s why I think it’s important to regain my diet and weight after giving birth. I believe that staying healthy is important in order to show love to your child for a long time. Even though you’ve already accomplished the great feat of giving birth and are busy raising your child, mothers still have to work hard. Lol. The phrase “great mother ” really hits home. Lol. Heat for a total of 8 minutes, and once cooked through, add the mayonnaise sauce. The aroma of the burdock root goes perfectly with the mayonnaise sauce. ♡︎I used chicken breast, so it’s delicious even when cold! It’s perfect for a bento side dish! “Chicken breast and burdock with chicken mayonnaise.” My daughter does morning exercises when she wakes up. Today, the teacher is different, so I’m not feeling motivated. Lol. Reading is also a daily routine. What’s with this persistent reading aloud? Lol. My husband has brought you his all-out childcare. Lol. When it gets cold, I crave stew. Microwave it at 600W for 5 minutes, until it’s easy to cut with a knife . This stew is made rich using only milk, so you need to soften the ingredients a little beforehand! Cut the pumpkin into 3cm cubes. Mushrooms are surprisingly dirty. The stems are easily damaged, so remove any black spots and thinly slice the whitish ones. First, cook the chicken thighs until the surface changes color. Add a little salt . The reason this stew is so rich is because it’s simmered in milk! Normally, it’s simmered in a small amount of water and then mixed with milk, but this stew is made with milk alone, making it incredibly rich! Add 3 tablespoons of rice flour and simmer until the powdery texture disappears. Add 4 tablespoons of shio koji (salted rice malt), 1 tablespoon of chicken stock, and 500ml of milk. The shio koji adds a rich, deep, and rich flavor without the need for butter . Simmer over medium-low heat for 20 minutes. Milk tends to burn easily, so be sure to stir thoroughly throughout the stew. This stew is simmered exclusively in milk, giving it a rich, fragrant flavor and the sweetness of pumpkin. “Mushroom and Chicken Pumpkin Stew” and boneless mackerel have recently become extremely popular online. My family has been using boneless mackerel for a long time, but you can also find it at the supermarket, so try to find it! Place the mackerel skin-side down and grill it over low to medium heat until golden brown. Grilling the skin thoroughly removes the fishy odor, making it easier to eat. Since boneless mackerel can be eaten as is , it’s highly recommended for a variety of different uses, not just grilling ! Ginger (2 pieces), soy sauce (3 tablespoons), mirin (3 tablespoons), sake (3 tablespoons). The generous amount of ginger gives it a wonderful aroma. ♡︎ Once the seasonings have simmered, it’s ready. Sprinkling on plenty of sesame seeds adds a fragrant aroma and makes it even more delicious! It’s so delicious with rice…it’s the ultimate rice-stealer! The generous amount of ginger and the browning of the skin in a frying pan completely eliminate the fishy odor, so I highly recommend giving it a try! “Saba Shogayaki” Now, next up is another rice-stealer! 🤭 Sprinkle salt on eggplant, rub it in, and let it sit for 5 minutes. All parts of shiitake mushrooms are edible except for the base! Separate the stems and caps, which have different textures, and thinly slice the stems while cutting the caps into thick slices. Add the minced meat and cook over low to medium heat until the meat changes color. Both the drained eggplant and shiitake mushrooms absorb moisture well, so mixing them early to fully absorb the meat’s flavor will make it even more delicious. ♡ Add the seasonings : 1 tablespoon miso, 1 tablespoon sweet bean paste (tianmianjiang), 1 tablespoon soy sauce, 2 tablespoons mirin, and 50ml water . Once it starts to simmer, thicken with water-dissolved potato starch. Until recently, I used to make meat miso using only miso, but adding sweet bean paste adds depth, a darker color, and a more appetizing appearance, so I always add sweet bean paste these days! It looks mouthwatering, doesn’t it? 🤤♡︎ “Eggplant and Shiitake Mushroom Stir-fried with Meat and Miso” Today, I introduced a recipe using plenty of fall vegetables! I have so many delicious fall recipes I want to share with you all♡︎Please be sure to check out my future videos♡︎I overslept a little this morning, so I’m starting to prepare the food at this time. After my morning feeding, both of us took a nap. lol A stunning Crayon Shin-chan silhouette👏Today ‘s recipe uses plenty of fall vegetables. By the way, everyone. You’re still wearing short sleeves, right? lol Even though it still feels like summer, with so many delicious ingredients in the supermarket, I can’t help but enjoy fall vegetables…lol Root vegetables contain many polyphenols, which discolor when exposed to air. However, these polyphenols are generally harmless, so they’re fine to eat as is! To give them a crunchy texture, add 1 tablespoon of vinegar and mix! Thinly slice the bell pepper. When root vegetables are in season, dishes tend to lose their color. Combining colorful vegetables enhances the color and balances your nutrition! I decided to store my new frying pan here! Visible storage makes it easy to find the frying pan I want, and the stylish frying pan doesn’t disrupt the kitchen atmosphere.♡︎ I also bought a new lid, so I store the lid separately in the pantry. Add butter (10g) and melt over low to medium heat. Add lotus root with the vinegar still on it! Stir-fry thoroughly, so the acidity of the vinegar disappears and doesn’t significantly affect the flavor or discolor! It also improves the texture! Add soy sauce (2 tablespoons), mirin (2 tablespoons), sake (2 tablespoons), and water (50ml) and heat for 3 minutes. Add green peppers and butter (20g) . Once the butter is melted, it’s ready! This is my first fall dish of the year.♡︎ This kinpira dish has a rich, buttery flavor! “Lotus Root and Green Pepper Butter Kinpira” is a must-try for eggplant lovers. Delicious eggplant recipes are updated every year. To enjoy eggplant to its fullest, first slice the tomatoes. Cut them into thin half-moon slices. Sharpen the stems off the eggplants like you’d sharpen a pencil, so you’ll have more edible parts! They’ll get incredibly soft when cooked, so slice them diagonally into large chunks! Soak them in water for 5 minutes. Finely chop the green onions. The aroma of the onions is important for the sauce ♡︎ Use even the green parts, which have the strongest aroma! Add plenty of oil to a frying pan and arrange the eggplants, wiping them dry. Carefully place each one… then carefully… then add them all at once to allow them to absorb the oil. Now, make the yangnyeom sauce in the frying pan! Gochujang (1 tablespoon), soy sauce (2 tablespoons), mirin (2 tablespoons), and garlic (2 cloves). The key is to remove all the moisture so the seasonings coat well! It looks delicious as is… but let’s make it even more delicious!!! After arranging the eggplants, the next step is to layer the tomatoes. The umami of the tomatoes and the yangnyeom sauce slowly infuse the eggplant sandwiched between the tomatoes … If they’re cooked together, the tomatoes will become mushy, so combining them fresh makes the finished dish easier to eat and more delicious! “Eggplant and Tomato Yangnyeom Marinated” is a quick and easy burdock side dish! By combining ingredients with strong umami flavors, you don’t need any extra seasonings! First of all, when it comes to umami ingredients, there’s chikuwa! It’s perfect as a cheap side dish… Microwave the burdock for 5 minutes at 600W. Add salted kelp (5g), sesame oil (1 tablespoon), and toasted sesame seeds (1/2 tablespoon). Crushing the toasted sesame seeds with your hands will create a fragrant finish! All you have to do is mix it all together and the umami of the ingredients will infuse the burdock. The seasonings are simple, but the exquisite saltiness and umami make it so delicious you could eat it forever… “Burdock and Chikuwa with Salted Kelp” I thought my daughter was awake, so I went to check in… and she was awake. Lol, my husband is asleep. Lol , wake up already. I want to say Lol, but I’ll swallow it… On days when I leave it up to my husband, I’ll leave it up to him to do it his way. Lol, I’ll make a dessert using sweet potatoes. Cut the sweet potatoes into 2cm wide ginkgo nuts. Since giving birth, I’ve been eating sweets, but it’s about time to face my weight, so I’m going to switch to snacks that are healthy for my body ! By the way, I gained 11kg, but lost 5kg in a week after giving birth. For some reason, I’m running 2 kilometers backwards right now. Lol. The idea that breastfeeding helps you lose weight is a myth. Lol. Soak the sweet potatoes in water for about 10 minutes to remove the bitterness, then microwave at 600W for 8 minutes. It’s ready when it’s soft enough to easily pierce with a toothpick! Since we’re using a small amount of oil to crisp the sweet potatoes, make sure they’re cooked thoroughly to ensure even cooking. Bake the sweet potatoes over medium heat until the outside is crispy. The moist sweet potatoes will start to feel dry! When you hear that crispy sound, it’s ready! Oh… please don’t run away! Add 4 tablespoons of sugar, 4 tablespoons of mirin, and 2 tablespoons of soy sauce. If you want it to be more candy-like, heat over low to medium heat without touching it as much as possible. The bubbles will gradually get larger and will collapse more slowly. Then, return the sweet potatoes to their desired firmness and cook until cooked through. Nuchimasu, our family’s salt and umami seasoning, is packed with minerals. Adding salt creates an addictive sweet and salty flavor…♡︎ Having some in the fridge for a quick snack when you’re feeling a bit hungry satisfies both your stomach and your sweet tooth.♡︎ “Shiodaigakuimo” (Salted Sweet Potatoes) Cut the burdock root into chunks. Their chunky size makes them satisfying to chew. Autumn is known as the season for appetite, but it’s also a good time to exercise, and with more root vegetables in your diet, you’re getting plenty of fiber and chewing well. This may actually be a good season for dieting. I’ll tell myself this and work hard on my post-pregnancy diet. (lol ) Sprinkle a little salt on the chicken breast and lightly coat it with potato starch. Make a sweet mayonnaise sauce. Mayonnaise (6 tablespoons), ketchup (1 tablespoon), lemon (1 tablespoon), sugar (1 tablespoon). I can hear my daughter chattering away. (lol) By the way, the reason I want to diet after giving birth is simply because I’m sad that my pre-pregnancy clothes no longer fit. (lol) Also, the high-quality meat I gained during pregnancy to protect my baby is proof that I ate so hard. However, continuing that diet can lead to various risks in the future. That’s why I think it’s important to get back on track and regain your weight after giving birth. I believe it’s important to stay healthy in order to show love to your child for a long time. Even though you’ve already accomplished the great feat of giving birth and are busy raising your child, mothers still have a lot to work on . The phrase “mothers are great” really hits home. Heat for a total of 8 minutes, and once cooked through, add the mayonnaise sauce. The aroma of the burdock root pairs perfectly with the mayonnaise sauce. ♡︎ I used chicken breast, so it’s delicious even when cold! It’s the perfect lunch box side dish! “Chicken breast and burdock with chicken and mayonnaise.” My daughter does morning exercises when she wakes up. She’s not feeling motivated today because her teacher is different. Reading is also a daily routine. What’s with this persistent reading aloud? This is my husband ‘s full-throated parenting. When the weather gets cold, I crave stew. Microwave at 600W for 5 minutes, until the stew is easy to cut with a knife . This stew is made with milk alone, so you’ll need to soften the ingredients a little beforehand! Cut the pumpkin into 3cm cubes. Mushrooms are surprisingly dirty. The stems are easily damaged, so remove any black spots and thinly slice the whitish ones. First, cook the chicken thighs until their surfaces change color. Add a little salt. The reason this stew is so rich is because it’s simmered in milk! Normally, it’s simmered in a small amount of water and then mixed with milk, but this stew is made with milk alone, so it’s incredibly rich! Add rice flour (3 tablespoons) and heat until the flouriness disappears. Add salt koji (4 tablespoons), chicken bones (1 tablespoon), and milk (500ml) . The salt koji adds a rich, deep flavor without the need for butter. Simmer over medium-low heat for 20 minutes. Milk tends to burn easily, so be sure to stir thoroughly throughout the stew. This rich stew is simmered solely in milk, giving it a rich milk aroma and the sweetness of pumpkin. “Mushroom and Chicken Pumpkin Stew” is a popular dish online these days. Boneless mackerel has been a favorite in my household for a long time, and it’s available at supermarkets, so try to find it! Grill the mackerel skin-side down over low to medium heat until golden brown. By thoroughly grilling the skin, the fishy smell disappears, making it easier to eat. Boneless mackerel can be eaten as is, so it’s highly recommended for a variety of different uses, not just grilling ! Ginger (2 cloves), soy sauce (3 tablespoons), mirin (3 tablespoons), sake (3 tablespoons). The generous amount of ginger gives off a wonderful aroma. ♡︎ When the seasonings have reduced, it’s ready. Sprinkling plenty of sesame seeds on top makes it even more fragrant and delicious! It’s so delicious with rice…it’s the ultimate rice-stealer! The generous amount of ginger and the skin, browned in a frying pan, eliminates the fishy smell, so I highly recommend giving it a try! “Saba Shogayaki” (Ginger-fried Mackerel ) Next up is another rice-stealer! 🤭 Sprinkle salt on the eggplant, rub it in, and let it sit for 5 minutes. You can eat the shiitake mushrooms except for the base! Separate the stem and cap, which have different textures, and thinly slice the stem and thicken the cap. Add the ground meat and cook over low to medium heat until the meat changes color. Both the drained eggplant and shiitake mushrooms absorb moisture well, so mixing them early to fully absorb the meat’s flavor makes them even more delicious. ♡︎ Add the seasonings : 1 tablespoon miso, 1 tablespoon sweet bean paste, 1 tablespoon soy sauce, 2 tablespoons mirin, and 50ml water . Once the seasonings are simmering, thicken with water-dissolved potato starch. Until recently, I used to make Niku Miso using only miso, but adding sweet bean paste adds depth and a darker color, making it look more appetizing, so I ‘ve been adding it every time recently! It looks mouthwatering, doesn’t it? 🤤♡︎ “Eggplant and Shiitake Mushroom Niku Miso Stir-Fry” Today, I introduced a pre-made recipe using plenty of autumn vegetables! I have lots of delicious autumn recipes I want to share with you all ♡︎ Please be sure to check out my upcoming videos ♡︎

〜保存目安について〜
保存目安は、冷蔵庫の環境、季節、によって多少変わります！目安として参考にしてください🫡💕

🍙よくある質問

・キューブタイプのにんにくと生姜はどうやって作っていますか？
A、ニンニクはフードプロセッサーでみじん切りに。生姜は酒（適量）と合わせてフードプロセッサーですりおろしに。
その後シリコン製氷機で凍らせてから冷凍保存しています！

・保存容器は何を使っていますか？
A、IKEAの保存容器を使用しています。

・塩麹、醤油麹は代用できますか？
A、基本的に味付けとしては塩麹（塩+みりん）、醤油麹（醤油+みりん）で代用してください！

・ラップの指示がないですが、電子レンジで加熱するときはラップをしますか？
A、ラップをする場合はレシピには書いていません！ラップをしないイレギュラーな場合のみ記載しています。

🍒レシピ🍒

00:00本日の動画は？

01:09①蓮根とピーマンのバターきんぴら
分量：６人前
保存目安：冷蔵５日間

・蓮根（３００g）
・ピーマン（５個）

・酢（大さじ１）
・バター（３０g）
ーAー
・醤油（大さじ２）
・みりん（大さじ２）
・酒（大さじ２）
・水（５０ml）

①蓮根は薄く銀杏切りにし酢を振り混ぜておく。ピーマンは細切りにする。
②フライパンにバター（１０g）を入れ弱火から中火で熱したら蓮根を入れさっと炒める。Aを入れ３分加熱する。ピーマンとバター（２０g）を入れバターが溶けるまで加熱する。

03:17②なすとトマトのヤンニョム漬け
分量：６人前
保存目安：冷蔵４日間

・トマト（２個）
・なす（３本）
・長ネギ（１本）

ーAー
・コチュジャン（大さじ１）
・醤油（大さじ２）
・みりん（大さじ２）
・にんにく（２片）

①トマトは薄く半月切りにし、なすは１cm幅に斜め切りにしたら水に５分浸ける。長ネギとにんにくはみじん切りにする。
②フライパンに多めの油を引き弱火から中火で熱し、水気を拭いたなすを入れしんなりするまで両面焼く。長ネギを加えAを入れたらなすに調味料がよく絡むまで加熱する。
③保存容器になすを並べ、その上にトマトを重ねる。何度か繰り返し最後にフライパンに残ったソースをかける。

06:16③ごぼうとちくわの塩昆布和え
分量：６人前
保存目安：冷蔵５日間

・ごぼう（１本）
・ちくわ（４本）

ーAー
・塩昆布（５g）
・ごま油（大さじ１）
・いりごま（大さじ１/２）

①ごぼうとちくわは斜め切りにする。
②ごぼうは電子レンジ６００Wで５分加熱し、そこにちくわとAを入れよく混ぜる。いりごまは手で潰しながら入れると香り良く仕上がる。

07:41④塩大学芋
分量：８人前
保存目安：冷蔵５日間

・さつまいも（２本）

・塩（少々）
・黒胡麻（少々）
ーAー
・砂糖（大さじ４）
・みりん（大さじ４）
・醤油（大さじ２）

①さつまいもは２cm幅の銀杏切りにし１０分ほど水につけアクを抜く。電子レンジ６００Wで８分加熱する。
②フライパンに多めの油を引き中火で熱したら、さつまいもを入れ表面カリッとするまで焼き一度取り出す。同じフライパンにAを入れ弱火から中火で触らず加熱する。泡が大きくなったあととろみがつき始めたらさつまいもを戻し好みの硬さまで混ぜながら加熱する。黒ごまを振る。

09:54⑤ささみとごぼうのとりマヨ
分量：４人前
保存目安：冷蔵３日間

・ごぼう（１本）
・ささみ（８本）

・塩（少々）
・片栗粉（適量）
ーAー
・マヨネーズ（大さじ６）
・ケチャップ（大さじ１）
・レモン（大さじ１）
・砂糖（大さじ１）

①ごぼうは乱切りにする。ささみは４等分にキッチンバサミでカットし塩を振って片栗粉を塗す。
②フライパンに多めの油を引きささみを入れたら蓋をして３分弱火から中火で焼く。裏返しごぼうを入れたら蓋をして５分焼く。
③Aをボウルに混ぜ合わせ②を入れたらよく混ぜる。

12:55⑥マッシュルームとチキンのかぼちゃシチュー
分量：６人前
保存目安：冷蔵４日間

・かぼちゃ（１/２個）
・マッシュルーム（１０個）
・鶏もも肉（５００g）

・塩（少々）
・米粉（大さじ３）
ーAー
・塩麹（大さじ４）
・鶏ガラ（大さじ１）
・牛乳（５００ml）

①かぼちゃは電子レンジ６００Wで５分加熱し、３cm角のブロックに切る。マッシュルームは薄切りにする。鶏もも肉は一口大に切る。
②鍋に油を引き弱火から中火に熱したらとりもも肉を入れ塩を振って肉の表面衣をが変わるまで焼く。かぼちゃとマッシュルームを加えさっと油を馴染ませるように炒めたら米粉を振り粉っぽさがなくなるまで加熱する。Aを入れ蓋をして弱火に近い中火で２０分煮込む。途中焦げないように何度か混ぜる。

15:08⑦鯖の生姜焼き
分量：６人前
保存目安：冷蔵５日間

・鯖（６枚）

・いりごま（適量）
ーAー
・生姜（２片）
・醤油（大さじ３）
・みりん（大さじ３）
・酒（大さじ３）

①生姜はすりおろす。
②フライパンに油を引き鯖を入れたら皮を下にして入れ弱火から中火でこんがりするまで焼く。裏返し色が変わるまで焼いたらAを入れ３分程調味料が煮詰まるまで加熱する。いりごまをふる。

16:41⑧なすと椎茸の肉味噌炒め
分量：５人前
保存目安：冷蔵４日間

・なす（４本）
・椎茸（６本）
・ひき肉（４００g）

・塩（小さじ１）
ーAー
・味噌（大さじ１）
・甜麺醤（大さじ１）
・醤油（大さじ１）
・みりん（大さじ２）
・水（５０ml）
ー水溶き片栗粉ー
・片栗粉（小さじ２）
・水（小さじ４）

①なすは１cm幅の半月切りにし塩を振って５分おき水気をよく絞る。椎茸は１cm幅の細切りにする。軸はスライスする。
②フライパンに油を引きひき肉を入れ弱火から中火で肉の色がある程度変わるまで加熱する。なすと椎茸を入れ蓋をして５分煮込む。Aを入れ調味料が溶けたら水溶き片栗粉を入れとろみがつくまで加熱する。

🥕買い物リスト

・蓮根（３００g）
・ピーマン（５個）
・トマト（２個）
・なす（７本）
・長ネギ（１本）
・さつまいも（２本）
・ごぼう（２本）
・なす（４本）
・椎茸（６本）
・かぼちゃ（１/２個）
・マッシュルーム（１０個）
・生姜（２片）
・にんにく（２片）

・ひき肉（４００g）
・鶏もも肉（５００g）
・ささみ（８本）

・鯖（６枚）

・ちくわ（４本）
・牛乳（５００ml）
・いりごま（適量）
・黒胡麻（少々）
・塩昆布（５g）
・バター（３０g）

・塩
・醤油
・みりん
・酒
・砂糖
・酢
・味噌
・甜麺醤
・鶏ガラ
・塩麹
・片栗粉
・米粉
・マヨネーズ
・ケチャップ
・レモン
・コチュジャン
・ごま油

🍅🌽🥕🫑🍅🌽🥕🫑🍅🌽🥕🫑🍅🌽🥕🫑

〜レシピ本発売中！〜
今日からお家ごはんが劇的に変わる！ 脱マンネリごはん 　難しいこと、一切なし！
よかったらご覧ください♡︎
Amazonリンク→https://www.amazon.co.jp/dp/4046058986
楽天リンク→https://books.rakuten.co.jp/rb/17240636/?l-id=search-c-item-text-01

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オススメの過去動画

《全10品》慌ただしい平日でもしっかり野菜を摂って食生活を整える。野菜たっぷり平日１週間分の作り置き。

《3日分の夜ご飯献立》食生活を整え家計を助ける一汁一菜の献立。

《全10品》疲れた体を労わる１週間分の作り置き。

《全8品》野菜たっぷりの料理で食生活をリセット。罪悪感のない野菜料理レシピ。

《9品》平日１週間が楽になる、野菜たっぷり和食の作り置き。献立/作り置き/常備菜/和食

🍅🌽🥕🫑🍅🌽🥕🫑🍅🌽🥕🫑🍅🌽🥕🫑

#作り置き#時短レシピ#今日の晩ごはん