17種の野菜等を一度に蒸して下ごしらえ｜秋の花見弁当

17種の野菜等を一度に蒸して下ごしらえ｜秋の花見弁当

I don’t think about what I’m going to make, I just steam whatever I have on hand without cutting it , and do some other prep work while I do something else.Today ‘s recipe is an “Autumn Flower Viewing Bento,” so I’ll send you a nearly uncut, detailed explanation of everything from prep work to finishing the side dishes and plating.Please use the “Table of Contents” in the summary section as appropriate.If you’re wondering “Preparation…?”, start here.Zucchini that was too big and cut in half. This time, I wanted it to be crisp rather than melty, so I steamed it just enough to make it slightly warm all over.This is purely speculation based on various research results and my own experiments, but by steaming like this, the process of draining after salting will be removed. I have the impression that even just adding salt, the zucchini is not watery and is crispy. Now that the zucchini is warm, I’ll switch out the vegetables. As usual, I put soaked chickpeas and mung beans on the frying pan, water, and steaming plate, then kiriboshi daikon, dried shiitake mushrooms , dried wood ear mushrooms, onions with skin, medium-sized tomatoes, shishito peppers, and okra. I steam the ingredients for 1 to 1.5 days (for one person) in order. I always stack them like this, but I want the steam to reach each ingredient evenly. Be careful to place them in a way that allows steam to pass through, and adjust the position as necessary. Remove the moist shishito peppers and place okra in the empty space. Leafy vegetables will turn brown very quickly, so pull them out before that happens, when they are smooth. Pull up the remaining shishito peppers and spread the thinned sprouts out so they do not overlap. Add morning glory to the gaps , replacing the moist leafy vegetables that have not dried out . Pull up only the smooth leafy parts at the tip, and place the stem to the area where the steam can easily reach. When you close the lid, if the leaves get caught or are left touching the inside of the frying pan, they will dry out or burn, so be careful not to break them , and gently bend them while pushing them in and steaming them. If you imagine what will happen when they shrink after being steamed , the finished product will be much prettier. The remaining dried daikon radish, along with the tomatoes , will be pulled up together Place the water spinach from the stem side and bend the leaves tightly before adding it. Push down so that the leaves don’t come out. Check the firmness of the stem . When it bends easily without using force, the flavor will come out. Now you can make it slender. Pull up the stems of the morning glory too. Check the amount of water . Add water to the gaps between the ingredients so that it doesn’t get on the ingredients. Stir everything together to ensure even steaming. Add the second batch of water spinach. When I first encountered water spinach, I only fried it and it was hard. I wasn’t impressed by the unique flavor and texture, but once I started steaming it, it became a staple in my daily life, not only for its deep umami flavor but also for its crispness. Next, I added persimmon and beet, and two myoga gingers. When they were soft inside , I removed them and used them later to make that dish I’ve been obsessed with lately. The persimmon was peeling and had a nice soft texture. I didn’t rush the onions, but steamed them until they were translucent , giving them a deep umami flavor and sweetness, like they were slowly fried. I removed the beets and removed the beans. If beans are not got soaked or cooked rnough, they could cause stomach gas, so when you take it out, you may touch or poke it to make sure it’s cooked all the way through.Even if it’s the same “cooked”, it’s fun to adjust the doneness to make it softer or more satisfying, so I repeat this process several times to find what works best.Next , add the soaked green lentils. put the still-hard beets back in and added the lotus root.The lid wouldn’t close, so I used a bowl instead.The bowl gets hot, so you may be careful when opening it.Both are ready when a skewer pierces smoothly. Mix the lentils, pushing them towards the center so they don’t shrink.That ‘s all I have to steam for today.Steamed Cut all steamed vegetables at once. In order to make them more delicious , and easier to use later , I steam them and let them cool, then cut them like this and move on to the next step.However , if you’ve managed to steam them but have to go out right away and can’t finish cutting , you can leave them in a storage container without cutting them, and cut them up just before eating. However, if you follow the “bringing out the flavor” steps , the depth of flavor becomes something completely different. Garden-grown persimmons are grown without pesticides, so they ‘re eaten whole. Raw fruit doesn’t really suit my body, so I like to steam them and use them in side dishes. I grate half of the lotus root and cut the other half to use in something else. I sliced ​​the zucchini into rounds, planning to make something crisp, refreshing, and flavorful. I happened to have some naturally grown beets. When steamed, they turned jelly-like, which softened the beets’ distinctive earthy smell and prevented them from staining the cutting board so much. It was surprisingly easy to handle, and I want to treasure them. The “bringing out the flavor” step: add salt / shio koji to each of them and tried the following combinations this time: green lentils and persimmons (salt and cocoa nibs), lotus root (salt and black pepper), zucchini (salt and white sesame seeds), mung beans (sio koji and ginger powder and paprika powder), dried daikon radish (sio koji and cumin seeds and pumpkin seed powder), beets and lotus root (sio koji and fine coconut and black mustard seeds), chickpeas (salt and nutmeg powder), water spinach (salt and flaxseed powder), lotus root (salt and black sesame seeds, cinnamon powder and homemade dried dates), okra (salt and sunflower seeds), onions and tomatoes (salt and hemp seeds), dried shiitake mushrooms (salt and coriander seed powder), morning glory (salt and chia seeds), thinned sprouts and dried wood ear mushrooms (salt and soybean flour) , shishito peppers and myoga ginger (sio koji and oure peanut butter) You can of course make this combination intentionally, but just by putting one type of food in each container without thinking about it, you might come across a delicious combination you never thought of. The process of bringing out the flavors is what you do. Refrigerate it while you do housework or work on the computer, and let the flavor deepen until lunchtime. For the mung bean and grated lotus root side dish, add the mung beans in a 1:1 ratio and mix as adding salt as needed and mashing the beans to adjust the texture and flavor. These are bean balls, not meatballs, with the chewy texture of the lotus root and amazing flavor. Use a disher to shape the balls onto a baking sheet, then bake them in a 180°C oven for about 20 minutes . Finally , it’s time to pack it all together. I spread the cooked brown rice evenly , then spread out the green lentils and persimmon side dish. Then I stuff the bean balls around the edges. After placing main ingredients , then move them around as needed and put dishes as filling in the gaps . I paired the purple jasmine side dish with the shiitake mushroom side dish, then filled in the gaps between the bean balls with chickpeas. I added a water spinach side dish with a bonito flake- like flavor, and a dried daikon radish side dish to add color . The zucchini side dish naturally took on a petal-like appearance. My style is to just pack the food in without separating it . Being able to enjoy it without flavor transfer or wateriness is one of the great things about using low-temperature steaming for “preparation.” I’ll bring in a side dish, then decide it’s not quite right, so I’ll put it back or change its position. I’ll worry about the balance of color and shape, but I ‘m looking forward to eating it. I pack the green lentils as a base, and then top with chickpeas. Each side dish has a main-course flavor, so it’s not an exaggeration to say that “everything is a main dish” rather than a main and side dish .

【目次】
00:03 蒸す・引き上げる
07:11 カット
09:10 塩＋αで和える（味を引き出す）
09:23 組み合わせ
10:43 組み合わせに迷わなくていい
11:15 おかず作り（さくほろ＆もちもち レンコンビーンズボール）
12:08 お弁当の盛り付け
14:05 完成
14:13 花見へ
（レシピは目次⇧をタップ）

わたしの、蒸し調理の取り入れ方（1日の流れ）：

「蒸すとしゃきしゃきになる」について：
https://note.com/vegehealthy/n/n8c83d5f42b01?sub_rt=share_sb

普段使っている材料・調理器具一覧：
→ Amazon：https://www.amazon.co.jp/shop/hea.lthy_9531
→ 楽天：https://room.rakuten.co.jp/room_377a32ff21/collections

私流、”フライパン＋蒸しプレート”の「低温蒸し」の基本：
https://note.com/vegehealthy/n/n8acd7e01ec71?sub_rt=share_sb

レシピ本『蒸し野菜でおいしい いたわりおやつ』：
→ Amazon：https://amzn.asia/d/6oBcyks
→ 楽天：https://books.rakuten.co.jp/rb/18028970/

使っている野菜：
自宅畑のもの ＆ https://www.instagram.com/asunarofarm/ さん等で購入した自然栽培野菜

レシピ検索（カテゴリーごとにレシピを探せます）：
https://jp.pinterest.com/airi_vegehealthy/_saved/

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𖧧 Tools
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#蒸し料理 #オイル不使用 #お弁当詰め方 #お弁当おかず #砂糖不使用 #グルテンフリー #蒸し野菜