2010年8月25日水曜日

"Enoki mushroom rolling of pork"


”豚肉のえのき巻き”

[材料 4人分]
豚もも肉 320g、えのきだけ 2パック、万能ねぎ 12本、塩、酒、小麦粉、サラダ油、しょうゆ 18g、みりん 18g

[作り方]
1.豚肉は広げて塩と酒を少々振り、えのきだけと万能ねぎを芯にして巻き、薄く小麦粉をまぶす
2.フライパンにサラダ油を熱し、肉を転がしながら焼く
3.焼き油を捨て、しょうゆとみりんを加える

"Enoki mushroom rolling of pork"

INGREDIENTS (4 servings)
Pork 320g, 2 enoki mushroom packing, and 12 chive, salt, sake, flour, salad oil, and soy sauce 18g and mirin 18g

DIRECTIONS
1.Pork is expanded, the salt and sake are shaken a little, it makes to enoki mushroom and a chive wick, it rolls, and flour is sprinkled thinly.
2.It burns while heating the salad oil, and rolling meat in the frying-pan.
3.Please throw away the combustion oil, and input sentences that translate into here add the soy sauce and the mirin.

2010年8月21日土曜日

"Stir-frying one of seafood and tomato"


”シーフードのトマト炒め”

[材料 4人分]
海老 250g、いか 1パイ、たこ 150g、トマト 4個、長ねぎ 1本、にんにく、オリーブ油 36g、塩 6g、こしょう

[作り方]
1.いかは1cm幅の輪切り、たこは一口大のそぎ切り、トマトは湯むきして3cm角、長ねぎは2cmの長さに切る
2.鍋にオリーブ油を熱し、長ねぎ、いか、えびを炒める
3.たことトマトを加える
4.塩、こしょう、すりおろしたにんにくを加えて、手早く炒める

"Stir-frying one of seafood and tomato"

INGREDIENTS (4 servings)
Lobster 250g, squid 200g, kite 150g, 4 tomatoes, 1 scallion, garlic, olive oil 36g, salt 6g, and peppers

DIRECTIONS
1.Peeling off tomatoes in a hot water is cut 3cm corner.
2.The squid makes it to the round slices of 1cm.
3.The kite is cut into bite-size chunks.
4.The scallion is edge cut.
5.The olive oil is heated, and the scallion, the squid, and the lobster are stir-fried to the pan.
6.The kite and the tomato are added.
7.It stir-fries quick adding the salt, the pepper, and the grated garlic.

2010年8月14日土曜日

"Cup steamed egg custard"


”茶碗蒸し”

[材料 4人分]
鶏肉(ササミ) 100g、車海老 4尾、しいたけ 2枚、ぎんなん 8個、三つ葉、卵 3個、だし汁 3カップ、A(みりん 12g、塩 3g、しょうゆ 18g)

[作り方]
1.鍋にだし汁を煮立て、Aを加え、氷水を入れたボウルに鍋ごとつけて粗熱をとる
2.ボウルに卵を割りほぐしてだし汁を加え、こし器でこす
3.器に切った鶏肉、海老、しいたけ、ぎんなんを入れ、卵液を注ぐ
4.蒸し器で表面が白くなるまで強火で、さらに弱火で15分蒸す

"Cup steamed egg custard"

INGREDIENTS (4 servings)
Chicken tenders 100g, 4 prawns, 2 mushrooms, 8 ginkgo nuts, mitsuba, 3eggs, 3 stock cups, and A (mirin 12g, salt 3g, and soy sauce 18g)

DIRECTIONS
1.The stock is boiled, A is added to the pan, each pan is applied to the bowl that puts the ice water, and rough heat is taken.
2.It breaks an egg and beat it lightly a bowl, the stock is added, and it exceeds it by the strainer.
3.Chicken, the lobster, the mushroom, and the ginkgo nuts cut in the container are put, and the egg mixture is poured.
4.It steams until the surface whitens by the high heat in the steamer.
5.In addition, it steams by the low flame for 15 minutes.

2010年8月11日水曜日

"Deep-fried mackerel"


”さばの竜田揚げ”

[材料 4人分]
さば 1/2尾、酒 15g、しょうゆ 18g、おろししょうが、片栗粉、油

[作り方]
1.さばは1.5cmのそぎ切りにする
2.ボウルに酒、しょうゆ、おろししょうがを混ぜ合わせ、さばを加えて15分漬ける
3.さばの水気を拭き、片栗粉をはたきつける
4.油でさばを揚げる

"Deep-fried mackerel"

INGREDIENTS (4 servings)
1/2 mackerels, sake 15g, soy sauce 18g, and wholesale ginger, potato starch, and oil

DIRECTIONS
1.The mackerel is cut into slivers by 1.5cm.
2.It soaks it for 15 minutes mixing sake, the soy sauce, and the wholesale ginger with the bowl, and adding the mackerel.
3.Mackerel's water is wiped, potato starch is dusted, and it applies it.
4.The mackerel is deep-fried in oil.

2010年8月9日月曜日

"Goya Chanpuru"


”ゴーヤチャンプル”

[材料 4人分]
ゴーヤ 1本、豚肉(薄切り) 200g、卵 2個、木綿豆腐 1丁(400g)、サラダ油 24g、しょうゆ 36g、みりん 36g、かつお節

[作り方]
1.ゴーヤは縦半分に切り、わたと種を取り、2~3mmの厚さに切る
2.豆腐は水気を切り、一口大に切る
3.豚肉は一口大に切る
4.卵は溶きほぐす
5.フライパンにサラダ油を熱し、豚肉、ゴーヤ、豆腐を炒める
6.しょうゆ、みりんで味付けする
7.溶き卵を加え、全体にからめる
8.皿に盛り付け、かつお節をのせる

"Goya Chanpuru"

INGREDIENTS (4 servings)
One Goya(BitterMelon) and pork (thinly sliced) 200g, 2 eggs, cotton bean curd of one (400g), salad oil 24g, soy sauce 36g, mirin 36g, and dried bonitos

DIRECTIONS
1.It cuts in half length, a seed and a white part are taken, and BitterMelon is cut in the thickness of 2~3mm.
2.The water is cut, and the bean curd is cut in the bite size.
3.Pork is cut in the bite size.
4.The egg is melted and untied.
5.The salad oil is heated, and pork, BitterMelon, and the bean curd are stir-fried to the frying-pan.
6.It seasons with the soy sauce and the mirin.
7.The melting egg is added, and it binds in the whole.
8.It dishes up to the plate, and the dried bonito is put.

2010年8月7日土曜日

"Bean curd and tuna's gratin"


”豆腐とツナのグラタン”

[材料 4人分]
ツナ缶(フレーク) 1缶(165g)、カリフラワー 1株、豆腐(木綿) 1丁(400g)、ホワイトソース 1缶(290g)、ピザ用チーズ 50g

[作り方]
1.カリフラワーは小房に分け、さらに細かく切って熱湯でゆでる
2.豆腐は1cmの厚さに切る
3.グラタン皿に豆腐とカリフラワーとツナを入れ、ホワイトソースをかける
4.チーズを散らす
5.オーブントースター(800w)で約10分焼く

"Bean curd and tuna's gratin"

INGREDIENTS (4 servings)
Canned tuna (flakes) one can (165g), cauliflower one stock, and bean curd (cotton) for 1 (400g), 1 white sauce can (290g), and pizza cheese 50g  

DIRECTIONS
1.The cauliflower is divided into a small bunch more in detail completely, and boiled with the hot water.
2.The bean curd is cut in the thickness of 1cm.
3.The bean curd, the cauliflower, and the tuna are put in the gratin dish, and the white sauce is put.
4.The cheese is dispersed.
5.It burns for about ten minutes with toaster oven (800w).

2010年8月4日水曜日

"Roll lettuce"

”ロールレタス”

[材料 4人分]
鶏ひき肉 250g、レタス 1個、にんじん 30g、長ねぎ(みじん切り) 5cm、しょうが(汁)、豆腐(木綿) 200g、A(酒 15g、片栗粉 9g、しょうゆ 6g、塩 2g)、だし汁 1カップ、B(酒 15g、みりん 18g、しょうゆ 36g)

[作り方]
1.にんじんを千切りする
2.レタスは1まいずつはがし、塩茹でする
水に取って、水気を拭き取る
3.水切りした豆腐を細かくつぶす
4.ひき肉、豆腐、にんじん、長ねぎ、しょうが、Aを加えよく混ぜあわせる
5.レタスを広げて4を適量包みこむ
6.鍋にレタスを並べ入れ、だし汁を加えて火にかける
7.Bで味付けして弱火で10分ほど煮る


"Roll lettuce"

INGREDIENTS (4 servings)
Chicken minced meat 250g, 1 lettuce, carrot 30g, and scallions (mince) 5cm, ginger (soup), and bean curds (cotton) 200g, A (sake 15g, potato starch 9g, soy sauce 6g, and salt 2g), and 1 soup stock cup and B (sake 15g, mirin 18g, and soy sauce 36g)

DIRECTIONS
1.It tears up the carrot.
2.Lettuce peels off by one dance, takes in water that boils the salt, and wipes the water off.
3.Water crushes the bean curd switched off in detail.
4.Minced meat, bean curd, carrot, scallion, ginger, and A are added and it often mixes it.
5.Lettuce is expanded and the proper quantity wraps four.
6.It puts it on the fire arranging, putting lettuce in the pan, and adding the soup stock.
7.It seasons by B and it simmer for about ten minutes.