Stir-fried dishes of a zucchini and beef

Stir-fried dishes of a zucchini and beef

The zucchini became foods obtained even in Japan recently.
A zucchini is the texture similar to an eggplant.

The eggplant harvested at the season of autumn has a delicious taste, and it is popular.

There are the following proverbs in Japan.

"Don't let a bride eat an eggplant harvested in autumn."

Or [ if a bride is made to eat the eggplant of autumn, / it will overeat ].


The dish of a zucchini and a dried bonito is introduced this time.


Zucchini One
Dried bonito 5g
Cow thin slice meat 200g
Garlic One piece
Ginger 1/2 piece
Alcohol Teaspoon 2
Mirin Tablespoons 1/2
Soy sauce Tablespoon 1
White ground sesame Tablespoon 1
Vegetable oil Teaspoon 2

■1

A zucchini is cut into thin round slices and beef is cut to 2cm width. A garlic and ginger are minced.

■2

Vegetable oil, a garlic, and ginger are put into a frying pan, and it heats on low, if a scent comes out, beef will be loosened, and it stir-fries over high heat.

■3

If the color of meat changes, it will stir-fry until it adds a zucchini and becomes pliant. A seasoning is added, and it stir-fries until juice is lost.

■4

A dried bonito and white ground sesame are added to finish, and the whole is mixed.


The zucchini can enjoy firm texture, although the taste resembles the eggplant.

Since it is a summer vegetable, it will pass over time soon, but he can eat with good appetite still more.

Japanese style pilaf of a Pacific saury

A Pacific saury's autumn (September - November) is a season.
There is a thing exceeding 20%, fat has got fully, and the lipid content of a Pacific saury in the meantime is delicious.
In Japan, a Pacific saury appears on the market in large quantities in autumn.

Except the time of a season, the lipid content of a Pacific saury falls even just over or below 5%.

It is introduction of the dish of a Pacific saury this time.



Material :
Rice 3 合
Pacific saury Two fish
Alcohol Tablespoon 2
Soy sauce Tablespoon 1
Salt Small handful
Omnipotent Welsh onion One duty
ginger One piece

■1

A Pacific saury is taken down and made into three sheets.
About 1cm mincement is used.

■2

To slicing, an omnipotent Welsh onion juliens ginger.

■3

A seasoning and water are put into the washed rice and it unites with the line of 3 合. The Pacific saury of 1 is put and a cooking-rice switch is turned on.

■4

If steamed, Ginger will be mixed with an alcohol small quantity and an omnipotent Welsh onion, and it will steam for 5 minutes, and it is completion.



Generally fat is distinguished by either animal fat or vegetable fat, animal fat has much saturated fatty acid, and many unsaturated fatty acid is contained in vegetable fat.

Although a fish is animal food, lipid does not solidify easily at low temperature and contains many same unsaturated fatty acid as vegetable fat. However, the character differs remarkably.

It is well known by the unsaturated fatty acid of the fish that highly unsaturated fatty acid "EPA" of subject and "DHA" are contained now.

Even if it eats, it is delicious, and it also says the body, and is a Pacific saury of this time.

If it is in Japan in autumn, a Pacific saury will be seen well.
And a Pacific saury is very cheap in Japan.

The Japanese style hamburger of tofu
Japanese style hamburger Material :

Cotton tofu One dish
Ground chicken 100g onion 1/2 piece
Japanese leek 1/3
Ginger One piece
Bread crumbs Size 3
Flour Size 1
Egg yolk One piece
Salt A little
Pepper A little
Butter 20g
Grated radish One cup
Unit paste Proper quantity
Green perilla Six sheets
Tare
Alcohol Size 1
Mirin Smallness 2
Sugar Size 1
Soy sauce Size 3
Ginger juice Smallness 2
Cornstarch Smallness 1

No1

Cotton tofu is wrapped in a kitchen paper and drains.
No2.

An onion and a Japanese leek are minced, they are stir-fried until they become pliant with vegetable oil, and they are cooled. Ginger strips off the skin and minces it.

No3

Tofu and ground chicken may be put into a ball and it is mixed.

No4

If 3 is mixed with the whole, bread crumbs, flour, an egg yolk, salt, and pepper will be added, kneaded and mixed.

No5

Butter is heated to a frying pan, the hamburger which prepared the form is arranged in the ellipse of a favorite size, and it is browned.

No6

It turns, it covers and burns over low heat for about 7 minutes.

No7

The material of Tare who dished up in the vessel and brought it to a boil is applied, and the grated radish, unit paste, and unit green perilla which cut juice are carried.

It is above.

This gratin at the time of pork tenderloin

Material :

Pork tenderloin 200g
Salt A little
Pepper A little
Flour Tablespoon 1
Butter Tablespoon 1
This Shimeji mushroom One pack
Parsley One branch
A Tomato sauce 100g white wine Tablespoon 1
Sliced cheese 100g


■1

Meat is cut in 1cm thickness, waves [ salt and ], and sprinkles flour. It burns by butter.

■2

Dividing a Shimeji mushroom into a small fringe, A unites.

■3

A heat-resistant plate is covered with 1/3 quantity of A, and meat and a Shimeji mushroom are put on it. The remaining A and cheese are covered.

■4

It bakes in 200-degree C oven for about 15 minutes, and parsley is decorated.


It is a season of a mushroom in autumn.
In Japan, mushrooms are popular foods.

A mushroom is abundant in dietary fibers, and since it is low calorie content, its mushroom is popular in Japan as a healthy side or diet food.

Therefore, in the supermarket in Japan, the kind of mushroom exists abundantly.

If autumn comes, a savory high-class mushroom will be sold.
The mushroom is called matsutake and is a high-class mushroom.
It is a mushroom which cannot be eaten easily even in Japan.

There are some persons who steal matsutake in Japan.

The farmhouse which is growing matsutake makes secret the forest in which matsutake has grown.
The forest is the same as a treasure mountain.

This time, the mushroom made gratin using congenial pork.

Pork is congenial and its taste ingredient of a mushroom suits also to tomato sauce well.

Since depth comes out clever in such combination, cooking is interesting!

Doria of an oyster and a spinach

Doria of an oyster and a spinach

Oysters are foods popular also in Japan. The fresh oyster contains moisture and is very juicy.
An oyster may be called marine milk.
Freshness is important when eating in the flesh.

An oyster eats also as a pan or stir-fried dishes in winter without eating in the flesh.

The doria of an oyster is introduced this time.


Material :

Oyster 300g Shimeji mushroom 1/2 pack
Onion 1/2 piece
Spinach 1/2 bundle Boiled rice 500g
Butter Tablespoon 4
Flour Tablespoon 3 milk Two cups
Base of soup Teaspoon 1
Salt A little
Pepper A little
Grated cheese Tablespoon 2


■1

An oyster puts in and washes salt water. A Shimeji mushroom is divided into a small fringe, an onion is cut to a thin slice and a spinach is cut to 5cm length.

■2

Butter is melted in a pan and a Shimeji mushroom, an onion, and a spinach are stir-fried. If it becomes pliant, flour will be put in and it will entwine to the whole.

■3

If the base of milk and soup is put into 2 and thickness sticks, an oyster will be put in and will be brought to a boil. It seasons by the base of soup, salt, and pepper.

■4

Butter is spread on a heat-resistant container, boiled rice is put in, and 3 is carried.

■5

It waves, and by a toaster oven, it roasts for 7 to 8 minutes, and completes.

Since various nutrients including minerals, such as protein, calcium, zinc, are contained so much, the oyster is also called marine milk.

Oysters are the foods in which raw gastronomic culture progressed exceptionally, and the raw oyster serves as hors d'oeuvre of the time-tested product [ French cuisine ] also in Europe and America.

Moreover, these days, many restaurants which set a raw oyster on the center of a menu and which are called Oyster Bar are also opened.

In Japan, the oyster is imported from all over the world so that [ an oyster ] it may be eaten always.
The oyster restaurant (Oyster Bar) of an oyster speciality is located in Shinjuku in Tokyo etc.

Boiled rice of a chestnut and a sweet potato

Boiled rice of a chestnut and a sweet potato

It turns out that B-carotene and the protease inhibitory substance of a sweet potato are useful for prevention of lung cancer by research of the latest United States.

It is said that a chestnut has the work which makes muscles and a bone strong, and the stomach and intestines is made strong.

The boiled rice using a chestnut and a sweet potato is introduced this time.


Material :

Rice Two cups Chestnut Ten pieces
Sweet potato 50g
Japanese pumpkin 50g
Salt Teaspoon 1 Black sesame Proper quantity


■1

Rice is washed, it puts into a rice cooker, water is put in for a while, and, in addition, salt is also set for 15 minutes.

■2

A chestnut strips off the skin, and immediately after cutting in a suitable size, it soaks it in water.

■3

A sweet potato and a Japanese pumpkin arrange and cut a chestnut and a size, and the sweet potato is soaked in water.

■4

The chestnut of 2, the sweet potato of 3, and Japanese pumpkin which often drained water are level put into 1, and it cooks ordinarily.

■5

If it cooks and goes up, it will mix roughly, and it steams a little. It piles in a vessel, black sesame is scattered, and it is completion.


It is said that a chestnut has the work which makes muscles and a bone strong, and the stomach and intestines is made strong.

And there is also work which improves the flow of blood.

If confidence is lost on the body, eating a 1 or 2-grain chestnut secretly every day is likely to say.

A sweet potato raises work of an alimentary system and makes the body fine for the stomach and intestines in good health. It is effective also when of a poor appetite [, and ] for stress.

Marinade of a red bell pepper

In Europe, it is to marinade of a red bell pepper. Wine vinegar It falls and eats or the person who eats together with an anchovy is also.
The color of the green pepper had green in use in Japan.
However, a pasta and the popularity of the Italian cuisine increased about ten years before in Japan.

Therefore, in recent years, it came to see green peppers, such as red, yellow, and orange, well.


A red bell pepper is with a salad. It puts in or they are a tuna and an anchovy. Raw ham and ingredient called basil Since it adds It is delicious, even if a pasta is mixed and it eats.

The dish of the red bell pepper currently eaten well in Japan is introduced this time.


Red bell pepper Four pieces
Garlic Two pieces
Olive oil 50 cc
Salt A little


■1

Oven is warmed at 200 degrees C. A red bell pepper is washed and takes moisture.
After a garlic strips off the skin, it is taken, it is minced, and is taken to the small plate.

■2

The plate put into oven is covered with aluminum foil, on it, it oils thinly by hand and a red bell pepper is put.

■3

If it bakes in oven for 30 minutes, and it swells and the skin bursts, it will once take out from oven. A red bell pepper is laid down horizontally.

■4

Since direction is changed It burns for about 20 minutes.

■5

After all stripping off the skin from a green pepper, mincement is carried out to length. width he likes -- as . Me It always cuts to about 1cm.

■6

While cutting a red bell pepper It places in the square cake pan with the depth. In the place where the whole surface was buried, mincing of a garlic is broken up and eye ば and salt are shaken lightly.

■7

Even if continuously small until a red bell pepper is lost in the work of 6 It puts into a refrigerator, the taste is familiarized and it completes half a day.


It is an appetizer of the indispensable green pepper in the summer of Nice.
Although this recipe is applicable also to a yellow green pepper, since a green green pepper is not sweet, it may be difficult.


Secondary use is also made as for the olive oil which remained to the dressing of a salad.