How to make “Simmered vegetables”. скачать в хорошем качестве

How to make “Simmered vegetables”.

＜Ingredients＞for 4 persons ・(A)：8 Green beans, Broth 360cc, Salt 4g, Sugar 25g ・(B)：1/8 Pumpkin, Broth 800cc, Mirin 80cc, Sake 80cc, Light soy sauce 40cc, Sugar 20g, Komb kelp 5g ・(C)：4 Daikoku shimeji mushrooms, Broth 400cc, Light soy sauce 20cc, Mirin 20cc ・(D)：2 Eggplants, Broth 800cc, Thick soy sauce 80cc, Mirin 80cc, Sake 80cc, Sugar 20g, Dried shredded bonito 40g, Dried Sakura shrimp 10g ・(E)：1 Lotus root, Broth 600cc, Sake 60cc, Mirin 60cc, Sugar 30g, Salt 5g, Light soy sauce 15cc ・(F)：1/2 Carrot, Broth 600cc, Thick soy sauce 30cc, Light soy sauce 30cc, Mirin 60cc, 10 Small dried sardine ・(G)：4 Taro, Broth 540cc, Sake 54cc, Sugar 30g, Mirin 30cc, Salt 6g, Dried shredded Bonito 40g, Komb kelp 5g I will introduce How to make “Simmered vegetables”. The point to be similar taste to Nadaman is using broth going with each ingredient. Finish with pouring the lightest taste broth on vegetables. ～Homemade Recipe～　 The 8th theme: Simmered Dish (2/3) How to make “Simmered vegetables”. (1) Mix (B) except pumpkin. (2) Braise (1) and pumpkin in a steamer about 1 hour to prevent pumpkin from losing its shape. (3) Mix (E) except lotus root. Put mixed broth and lotus root into a pot. Cook about 15 minutes on low heat after lotus root is cooked. (4) Boil carrot first. Mix (F) and put it into a pot. Cook about 10 minutes on low heat after carrot is cooked. (5) Mix (C) and put it into a pot. Blanch about 5 minutes. (6) Wrap dried shredded bonito and komb kelp with gauze. (7) Put taro, broth and sake into a pot and put (6) on. (8) Add sugar and mirin when taro is cooked, then cook about 15 minutes on low heat. Adjust the taste with salt and cook 10 more minutes. (9) Boil green beans with salt, then put it into ice water and cooled. (10)Boil (A) except green beans, and then cooled. (11)Soak boiled green beans into cooled (10). (12)Make a cut into bellows on eggplants, then deep fry at 160℃. (13)Put deep-fried eggplants into ice water to keep the color. (14)Wrap dried shredded bonito and dried sakura shrimp with gauze. (15)Mixed (D) (except dried shredded bonito and sakura shrimp) and deep-fried eggplants without moisture into an iron pot, then put (14) on and boil. Blanch about 5 minutes, then turn off the heat and make them cool to keep the color. (16)Cut all vegetables into suitable size, then warm them with each mixed broth. Dish up with pouring the lightest broth on (Taro’s broth). Please try at home. ●Chef in charge Eichiro Onaka https://www.nadaman.co.jp/restaurant/...