【70代ほぼ年金暮らし】小豆入り栗おこわ・栗蒸しようかん作り

【70代ほぼ年金暮らし】小豆入り栗おこわ・栗蒸しようかん作り

Fumi’s kitchen, in her 70s, almost living on a pension Hello, I received a large quantity of raw chestnuts from a friend, so today I’m going to make chestnut rice rice with red beans and chestnut steamed yokan. Wash the sticky rice and soak it in water. This is a convenient Tupperware for sharpening rice, and it has small grooves on the bottom so you can wash the rice without spilling it. The method of polishing rice is different from the old days, so now it seems that you just need to rinse it without scrubbing it. I received a comment asking me to introduce Tapper, so I would like to make a separate video next time. Soak the sticky rice in water for about an hour. I store the red beans in an empty alcohol bottle. I don’t know why, but if you put it in a liquor bottle, it won’t get insects and you can keep it in the same condition as when you bought it. These red beans are the leftovers I bought for shiruko in the winter and saved. A few years ago, I tried growing adzuki beans, but since they are sweet, there were a lot of insects and it was difficult. But it’s expensive to buy, so I might try growing it again next year. Once washed, remove the lye. Spill it with hot water. Add more water the second time as you will be using it to steam sticky rice. salt. Add plenty of salt and boil it hard. This is the method my mother taught me, and the salt makes it delicious. Once it boils, simmer over low heat. My mother taught me that if you boil it over high heat, you can get a type of azuki bean called stone azuki bean that won’t become soft. Taste it and if it’s hard boiled, turn off the heat and let it cool. I received chestnuts that had been soaked in water overnight. Soaking in water softens the skin, making it easier to peel. You want to peel the astringent skin thinly, so it takes time. Once the red beans have cooled down, add the boiled water to the soaked sticky rice to give it some color. Let it soak for about an hour until it takes on color. Meanwhile, peel the chestnuts. The chestnut peeler was purchased at a local hardware store. It takes time just to peel one off. I would get tired if I did it all at once, so I worked on it during breaks while storing it in the refrigerator. This year, I received a lot of them, so I plan to peel them over the next two days, freeze the ones I won’t use this time, and eat them little by little. For now, let’s make today’s chestnut rice and chestnut steamed yokan. After soaking for about an hour, the glutinous rice will be colored and then steamed. Drain the water in a colander and save the remaining water as it will be used for pouring water. Pour an appropriate amount of water into a pot and set up a steamer and steaming cloth. Wash the chestnuts and cut them into quarters. Stir everything together and steam over medium heat. Meanwhile, make the chestnut steamed yokan. Divide into quarters as you would for chestnut rice. Hard boil in a small amount of water. Bring to a hard boil over low heat. Check the steaming status of the chestnut okowa Chestnut steamed yokan. Prepare the powder. Rice flour 50g. Potato starch 20g. Sugar (beet sugar) 20g. Pinch of salt. Mix well. Taste to check the firmness of the chestnuts. 500g strained bean paste. Add flour and mix well. About 20cc of water. Check the steaming status of the rice. Add water and stir to ensure even steaming. Set the chestnut steamed yokan pot. Place a baking sheet in the inner pot. You can also use a heat-resistant plate like chawanmushi instead. Chestnut rice with red beans. Add water once while making sure that there is no uneven steaming. It’s steamed. If I didn’t let it cool down quickly, the rice would become soft, but the steaming cloth was hot and I had a hard time. Once it has cooled down, store it in the refrigerator. the next day. Thank you for watching till the end. Please subscribe to the channel and hit the like button.

大量に頂いた栗を使って、小豆入り栗おこわと栗蒸しようかんを作りました。
母や親戚に教えてもらった作り方が簡単で美味しいので我が家の定番です。
ぜひご覧ください♫
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