4. Detoxifying Side Dish [Rape Blossoms with Mustard] You can make a delicious dish without using... скачать в хорошем качестве

4. Detoxifying Side Dish [Rape Blossoms with Mustard] You can make a delicious dish without using...

Ingredients rape blossoms eggs grain mustard soy sauce The stems of the rape blossoms will soon become hard, so I'll get rid of them If you take good care of your frying pan, you can make a fluffy omelet I'm cleaning up the frying pan while I'm cooking From today's menu Simmered fish, stir-fried rape blossoms with grain mustard, yesterday's leftover green vegetables, miso-pickled yesterday's radish and lotus root stew (boiled pickles) Boiled pickles    • 【根菜の煮なます】肝臓に働く酢を入れた煮物、甘みがなくても重ね煮で美味しい...   Comparing today's menu to "Mago wa Yasashii" Ma = Leftover tofu Go = Sesame, none Ha = Seaweed, green vegetables, some nori Ya = Root vegetables such as rape blossoms, radish, and carrots Sa = Bincho tuna Shi = Mushrooms such as shiitake A little bit of yesterday's boiled pickles No potatoes Please make a delicious dish A request to everyone I have launched a new channel, "More happy parenting"    • はねりんとかなちゃんのもっと幸せな子育てトーク２ページ【お粥の前にくず湯を...   I have been teaching cooking classes to young mothers for many years, and I have many messages I want to convey, so I will deliver them on a new channel. I would be very happy if it helps you raise your children with peace of mind and enjoyment. Children are treasures. I believe that adults' happy feelings will help children grow rich and healthy. Let's think together about how to raise children without anxiety. About the Smile Apron Channel I have been teaching cooking classes to mothers raising children in Fujisawa City for about 30 years. It was healthy home cooking, mostly vegetable-based cooking. I have studied healthy cooking and natural remedies that can be done at home under naturopath Yuriko Tojo for over 10 years. I learned important things from Professor Tojo about living as a person. As a housewife and leading a family life, the most important thing I keep in mind is where to base my judgments. The yardstick is "Is this close to nature or far from nature?" I actively incorporate seasonal foods, additive-free foods, and foods that are good for the body, and avoid imported foods and foods that do not benefit the body even if they use my own precious organs to digest and absorb. I came across Professor Yoshino Toshiaki's way of thinking, and I realized that this is an important criterion for judging food, so I began to incorporate his teachings. The dishes on this channel are mostly based on what Professor Yoshino says. *Flour has been improved over and over since ancient times, and it is easy to see that it is not suitable for the Japanese body. *No matter how good the oil is produced, I feel it is unnatural to extract only the oil from the ingredients and discard or use the rest for other things. It also goes against the idea of ​​eating the whole thing. I think that taking in dozens of times more oil than before the war is also a violation of nature. I have always felt that dairy products are a form of milk that humans are stealing from cows. I use mirin and balsamic vinegar for sweets. I learned about the dangers of sweets from Professor Tojo, and also worked at a local co-op, so I learned about the dangers of artificial sweeteners, sugar, additives, pesticides, and growth hormones in meat, and I have been telling people to avoid them. I don't consume a lot of the sweetness of vegetables, which are a gift from nature, but I haven't reduced it to zero. I use sesame seeds and walnuts within the bounds of common sense. I have learned that sesame seeds and walnuts are good for the body. I don't eat meat, so I eat them to replenish my body with oil. I incorporate blue fish into my diet, but I grew up in a mountainous country and am not good at handling fish, so I don't have the skill to even upload videos about it. We value the four seasons in Japan and try to use ingredients that are in season. Winter ingredients warm the body, and summer ingredients cool the body. We value the sense of season because it creates a body that is in season. There are things that Japanese people should eat as Japanese people, and a diet based on this has made me much healthier. As a way of giving back, I would like to share with you some dishes that I can recommend as someone with many years of kitchen experience. I would be very happy if you use them as staples in your kitchen. #Boiled fish #Rape blossoms #Japanese cuisine #Mother's taste #Cherish food culture #Happy meal #Baby taste class #Natural therapy you can do at home #You and your health #Teacher Yuriko Tojo #Cooking basics #It's okay even if you're not good at cooking #Recipes Facebook　　  / mieko.haneda.1