186、食材の美味しさを最大に引き出し、身体に良い食事を

186、食材の美味しさを最大に引き出し、身体に良い食事を

This is masa, thank you for watching It’s sunny, but the temperature is close to 40℃ The flowers are healthy, but the temperature is not good for people Please be careful of your health I bought some corn at the roadside station I picked it before I started filming The tip is dark brown It’s not old, it’s ripe Try to choose brown to black corn Boil the corn with the skin completely removed or with the skin left on. If the corn is delicious, it will be delicious either way. I tried it and it was sweet and delicious. Cut it to a length that fits in the frying pan. Use delicious and fresh corn. Just boiling it makes it delicious. And even when it cools down, the flesh remains swollen. Just steam it for 8 minutes in a small amount of water. When I traveled to Hokkaido about 20 years ago, I tried it in a corn field. I was surprised by the sweetness and richness of the flavor, which I had never tasted before. There, they just “boil it.” They don’t do anything after boiling. Did they leave the skin on? I don’t remember that part. I’m talking about corn from Hokkaido. This variety is Silk Sweet from a roadside station (local). I also bought a giant watermelon. There’s not enough space in the fridge (^^;) How much do you think this watermelon costs? 1500 yen. It looks like I could do some strength training, but I’ll refrain from doing that. We also grow small watermelons in our home garden (my wife is in charge). We’ve been talking about wanting to grow watermelons this big. Ah, it’s a struggle to move them. The watermelons are big, so a long knife would be better. Excuse me, standing watermelon. Sweet! There’s even less space in the fridge (^^;) Cold corn. Each kernel is plump. Excuse me, standing corn. Sweet! I’ll eat the watermelon and corn later. The flowers in the dining room have withered, so I’ll pick some from the garden. Today’s table setting I’m using water (500cc) and water from a water purifier for the mushroom soup. I’m using whole chicken bone soup. 2 tablespoons Salt (a pinch with three fingers), pepper 3-piece frozen mushroom set: Maitake, Shimeji, Enoki I’m making “Urumurasaki and thin fried tofu dish.” Urumurasaki (100g) Leaves and stems take different cooking times, so I’ll separate them. Put the stems in first and boil for 2 minutes. After 2 minutes, put the leaves and frozen thin fried tofu in and boil for 30 seconds. Cut the thick stems in half lengthwise. Water (150cc), 2x concentrated noodle soup (50cc) Make “Pickled octopus, cucumber, and wakame” Cut the cucumber while soaking the dried wakame in water Cucumber from home garden It’s curved, so I’m having trouble figuring out which way to cut it Just soak it in vinegar, so the amount is up to you Mix salt (a pinch with three fingers) and leave for 5 minutes Wash once to remove some of the salt Squeeze and put into a bowl Discard the water from the rehydrated wakame Boiled octopus Mix with vinegar and it’s done This is ginger used in tofu dishes I peeled it this time because I wanted it to be a nice yellow color Use a spoon and peel it thinly. I’ll show you why I use this grater (Oya Seisakusho, copper grater). It completely cuts off the fibers. It becomes very fine, so it mixes evenly with the soft tofu. I want to bring out the best in delicious tofu. Add the remaining ginger to the soup. Pour soy sauce on the cold tofu and enjoy. Add an egg to the soup to finish. After adding it (I forgot to press the record button). I’m making “Pork and Vegetables Stir-fried with Soy Sauce and Koji” Bok Choy (200g) Peel and cut off the root, and repeat this process. The stem and leaves are fried in different orders, so I’ll keep them separate. Cut the wide stem in half lengthwise. Separate the small leaves from the large ones and cut only the large ones in half Cut the especially large leaves in half lengthwise and widthwise The roots are also delicious, so eat them Carrots (50g) Only season with raw soy sauce koji, a product I would recommend Pork chops (300g) Once all the ingredients are cooked, add raw soy sauce koji (2 tablespoons) Once the leaves are soft, they are done Today’s meal is frozen rice Today’s dinner table The days are long in summer, and it’s bright outside, but it’s 6pm Aquarium in the dining room Early June (video 171) It’s grown to this size in almost 2 months Food for the fish too Thank you for watching

0:00 オープニング、トウモロコシの茹で方にコツは無し、巨大スイカ
5:52 きのこスープ
7:10 ツルムラサキと薄揚げのお浸し　
8:40 たこ、きゅうり、わかめの酢の物
10:29 冷奴、大矢製作所の銅おろし金を使っている理由
12:41 豚肉と野菜の醤油糀炒め

📝きのこスープ
食材（3人分）
水　600cc
鶏ガラスープの素　大さじ2
塩（指3本でひとつまみ）
こしょう
冷凍まいたけ
冷凍しめじ
冷凍えのき
玉子　2個

📝ツルムラサキと薄揚げのお浸し
食材（3人分）
ツルムラサキ　100ｇ
冷凍薄揚げ
水　150cc
めんつゆ　2倍濃縮　50cc

📝たこ、きゅうり、わかめの酢の物
食材（カンタン酢に浸けるだけなので、お好み量）
ゆでたこ
きゅうり
乾燥わかめ
カンタン酢

📝冷奴
食材（お好み量）
絹ごし豆腐
生姜
醤油

📝豚肉と野菜の醤油糀炒め
食材（3人分）
豚肉こま切れ　300ｇ
チンゲンサイ　200ｇ
人参　50ｇ
生しょうゆ糀　大さじ2～3

📝すいか
📝とうもろこし
📝冷凍麦ごはん

最後まで読んで下さり、ありがとうございます🙏🙏
また、お会いできると嬉しいです😊