【箸が止まらない】下味冷凍7品！秋冬の鍋で美味しい1週間献立！知ったらもう戻れないレシピで時短と節約！

【箸が止まらない】下味冷凍7品！秋冬の鍋で美味しい1週間献立！知ったらもう戻れないレシピで時短と節約！

In order to escape from the daily lack of time, this time’s theme is the first hot pot series of time-saving frozen menus! The advantage is that the ingredients are all the same , so you can save time and money! Two Hakata local hotpot dishes ! Even if you love hot pot, we ‘ll add two other items other than hot pot and freeze the seasoning for a week’s worth of dishes.Many of the hot pot series have the same ingredients, so we’ll introduce the process of cutting vegetables.First, for the Chinese cabbage, cut the cabbage into easy-to-eat pieces and wash the cabbage. I use it for offal hotpot and tomato hotpot, so I cut it into easy-to-eat sizes.My child likes hotpot, but he might eat hotpot every day, so I put two days’ worth of regular menu items in between.I eat hotpot every day. But okay, I also took a bunch of green onions and cut them into 2 pieces diagonally.I asked a viewer to tell me about it, so I stir-fried the stone soup and ate it (delicious).I cut the enoki mushrooms into pieces.I cut the burdock root into 1/2 pieces.It’s a bit of a silly game. While doing this , remove the scum from the burdock.Cut the remaining burdock diagonally and soak it in water as well.Cut the skin of the potato and cut it into bite-sized pieces as they take time to cook.Drain this as well.Kitchen Gently cover the oil with a paper towel and cut the King Kingfish into the shape you like.You’ll also be using onions, so cut them into thick slices! At this point, I cut the chives into 5-6cm pieces and thought they were done, but I had forgotten they existed.Cut the chives as well.Now, fill them all at once with the ingredients for sukiyaki.Add the Chinese cabbage, onions, and burdock mushrooms to your liking. Add the fried tofu green onions and stuff with the beef. Add a lot, but be careful to include the warishita. 50 ml of soy sauce, mirin, and sake. 2 tablespoons of sugar. Squeeze out the air and store it in the freezer. It will almost defrost. If you want to shorten the simmering time, thaw it with water.Add 200ml of water.Put a lid on it over medium heat.It did n’t stop at the edges until I tightened it.The end result was a creamy ojiya.It was very delicious . This is Chinese cabbage, fried tofu, burdock ringi and enoki mushrooms . Add green onions if you like. For meat, add pork and add as much as you can, then add seasonings. Mirin, 2 tablespoons of sake, 40 ml of soy sauce, 4 to 5 tablespoons of mentsuyu. Remove the air and store in the freezer.We recommend thawing with water.Pour in 700ml of water, cover with a lid, and finish in 10 minutes, checking along the way.The finished product was ramen noodles! To prepare the offal, remove the odor and then freeze it. Sprinkle salt and rub it in. Add 3 to 4 tablespoons of flour to remove the odor. Once the flour has been absorbed, wash it once. Place it in a boiling pot . After a minute, take it out and let it cool. Stuff the cabbage and burdock root tightly and add the chives and blanched offal. Add garlic slices to the offal. I like sesame seeds. 3 to 4 tablespoons of miso. 2 tablespoons of sake. 1 tablespoon of soy sauce. Chicken stock. 1 tbsp. This is done. Remove the air and store in the freezer. Thaw with water. Add 500 ml of water, turn the heat to low and bring it to a boil. Finish off with delicious champon noodles. Gentle miso and The garlic punch was a perfect match.Mizutaki is very delicious if you make the soup stock with bone-in chicken.Put 1000ml of water on hand and heat over medium heat.Make the tsumire until it boils.1 teaspoon of salt, 1 dash of sake, 1 egg yolk. 1 tsp soy sauce 1 tbsp potato starch 3 tbsp Mix it all together and it’s done. Once it’s boiling, add the chicken cut into bite-sized pieces. Leave a little space and then add the tsumi. If you use 2 spoons for the tsumi , it will tend to roll up . Make more. Put it in a toma pot or a hotpot. Remove the fishballs from the heat, turn off the heat, cover with a lid, and let it sit for a while. For the mizutaki , stuff the Chinese cabbage with deep-fried mushrooms such as Enoki eringi and green onions. Add the fishballs as well and let them cool off. Stuff the chicken and add the seasonings. Add 500ml of chicken broth and 1 tablespoon of chicken stock and it’s done! Remove the air and store it in the freezer. To defrost it, partially defrost it in the refrigerator. The heat is low to medium. Since the soup is made with a lid, cover it and let it melt. The soup stock was surprisingly effective, and I didn’t need ponzu sauce. It was so delicious.It might be my favorite.I put cabbage in the tomato hotpot, and you can also use Chinese cabbage.Winner, fried tofu, green onion , cut into small pieces, potatoes, pork, and after adding the tsumire, it’s a seasoning.I like small canned tomatoes. If you like, please add 1 roll. This time, 2/3 tablespoons of consommé, 1 tablespoon of sake, 1 tablespoon of mirin, and 1 tablespoon of sugar. This is it. Remove the air and store it in the freezer. Let it thaw naturally for a little while. Use 250ml to 300ml of water. Add the ingredients, adjust the ingredients, and put the lid on. Turn the heat to medium to low. Cover the lid and bring to a boil. Top with cheese. To finish off, the tomato ramen is really delicious. My son, who loves hotpot, wants to try hotpot again. Just in case you don’t want to, I’ll include another menu. Easy cheese Dakgalbi . Make holes in the chicken and cut into bite-sized pieces. Just the chicken and onions. The vegetables go well with paprika and green pepper, so add whatever you like. Please use 2 tablespoons of Yakiniku sauce 1 tablespoon of soy sauce We use a little less Kochijang. Add a little less than 1 teaspoon of sugar. It’s done. Remove the air and store it in the freezer. Thaw with water. Turn the heat to medium and cover with a lid. If you like spiciness , add a lot of kimchi or gochijang.Once the chicken is cooked, add a lot of cheese, cover, and it’s done.It was very delicious and easy for kids to eat.Salmon and mushroom butter ponzu sauce. Add the frozen salmon, add the leftover enoki mushrooms, king king mushrooms, and green onions in the pot, then add the seasonings. Add 20g of butter and 2 tablespoons of ponzu sauce.It’s done! Remove the air and store it in the freezer. This time, we will steam it without thawing it. Keep the heat low to medium and cover it. Once the fish is cooked through, it’s done. This autumn staple was very delicious. By the way, I bought this at Costco. Since we have a large amount of ering, we cut up the leftover vegetables and ering and freeze them.In the fall, we use a lot of mushrooms, so we make a lot of frozen stock.Drain the Chinese cabbage and put it in a ziplock bag to remove the air. Store it in the freezer. Remove the air from the cabbage and put it in the freezer. Have you ever eaten Costco’s Hotel Bread? It’s fluffy and sweet, and it’s large enough to hold two loaves.Bread has a quick expiry date, and I eat it in the morning, so I buy it in bulk at Costco and keep it in frozen stock to reduce the frequency of shopping.Croissants are also cheap and delicious, so they’re a must. This week’s preparations are all complete. The 7-item hot pot series and frozen Shitaji are complete. Please let me know in the comments what looks the most delicious. Thank you for watching ! Here’s the end credits! see you next week

来週もまた食べたいって思ってしまう鍋に出会いました！予備作ってたので今日も食べます✨

＃作りおき#下味冷凍#下味冷凍保存食

@magokoro-japanesefood 
制作のモチベーションアップにチャンネル登録して頂けると嬉しいです！🥺

☆失敗とトラブルの1週間を乗り切る下味冷凍☆

☆NEW！②下味冷凍1週間秋のレシピ☆

☆人気！夏の下味冷凍9品1週間献立☆

🍓本日のお品書き🍓
00:10　準備
00:27　11品の野菜のカット
01:59　すき焼き
03:00　寄せ鍋
03:52　もつ鍋
05:22　水炊き鍋
07:15　トマト鍋
08:26　チーズタッカルビ
09:33　鮭ときのこのバタポン
10:17　ちなみに余った野菜は
10:47　コストコ冷凍ストック

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買い物list
＊モツ(小腸)300〜450＊鶏手羽元(中)6本
＊鶏もも肉2 〜3枚＊鶏ひき肉320g
＊牛肉300〜お好み＊豚肉300〜お好み
＊キャベツ半玉＊白菜1/2(1/4でも可)
＊長ネギ2本＊ごぼう2本＊油揚げ5枚
＊ニラ1束＊ニンニク3欠片＊豆腐1丁
＊トマト缶1パック＊エリンギ＊えのき1束
＊モッツァレラチーズ＊ウィンナーorベーコン
＊ジャガイモ1個＊鮭3〜4切

下味冷凍献立　下味冷凍レシピ　献立1週間　秋冬の鍋　まとめ買い　冷凍ストック　下味冷凍保存食　節約＆時短　frozen food