Finally, Terry graduated from intermediate level!What kind of menu did you make at the end?
＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊ The temperature has dropped a lot in the past few days and it's getting cooler.
typhoon15No. is approaching
The final session of the intermediate course was held.
It's been a long time since I was in charge.
It was Mr. Michiyo Fujii who felt like that.
"While there are various family circumstances,
Month2I think it's amazing that you were able to go without taking a break.
If you have the will, you can do it."
and gave words of appreciation to the students,
This month, Hatsume Sato from Aomori Prefecture
He told me that he had met me.
Presides over a healing place called "Ischia in the forest"
Various people visit Mr. Sato.
Even when Mr. Fujii was crazy,40men of the age
"What does it mean to live?"
to the question
"To live. It is to be useful to people."
answer simply90A word from a young first lady
It is said that the man's complexion changed and calmed down.
"Even if it's the same word, it changes depending on who says it.
The weight of people who have practiced.
My words give courage to those around me
I want to exist."
“Traditional seasonings and good food
It is very important to pass it on to the next generation.
Please spread macrobiotics to as many people as possible.
Your family will be healthy and happy, and your neighborhood and community will
And let's aim for a healthy and peaceful world."
Only in the last round, the teacher is fired up.
Today's menu is
Steamed rice, chilled melon soup, imitation eel,
Spicy Cabbage, Pumpkin Shiratama Dango5It is a product.
"Chahan is a local dish of Nara Prefecture,
Cooked with roasted green tea,
There is a mixture of cooked rice mixed with salt and matcha.”
Today's chameshi is brown rice with roasted soybeans,
I put the boiled bancha and cooked it normally with a pressure cooker.
For the cold melon soup, peel the winter melon and cut it into bite-sized pieces.
Stir-fried and braised with onions, celery and potatoes.
Add the dashi stock and boil until the winter melon is soft.
Adjust the taste with salt and soy sauce, add the kudzu powder dissolved in water to make it thicker,
After serving it in a bowl, I added ground ginger.
Winter melon has a diuretic effect, removes swelling,
It seems to relieve summer fatigue.
I wondered what
The ingredient of eel was tofu.
Scrape the drained tofu in a mortar
Add flour and mix well.
Sprinkle some flour on the seaweed,
Put the thick tofu on top and stretch it out.
Imagine grilling eel with a butter knife
I put a chopped pattern and fried it in oil.
Then, with dashi stock, soy sauce, mirin, and kudzu powder
Pour over the sauce you made and it's done.
For spicy cabbage, use cabbage, carrots, and onions.
Shredded and lightly sprinkled with salt, after a while,
salt, vinegar, mild sesame oil, soy sauce, finely chopped red pepper
Add the seasonings made in step and mix.30Set aside and serve.
Pumpkin shiratama dango
Steam the pumpkin softly and strain it,
Mix the half of the pumpkin with shiratama flour
It was made into dumplings and boiled.
Mix the remaining pumpkin with soy milk and maple syrup.
I made it into a soup and put cold dumplings in it.
"If you eat it when it's hot, it's really delicious.
If pumpkin is sweet, you may not need maple."
and Fujii's comment.
Since it's the last time, with the people at the same table who became close,
I was able to make it happily while making a joke.
This is the last lunch of the intermediate class.
Because the weather is cool, the melon chilled soup is
I had something warm.
The scent of ginger whets the appetite,
The thickness of the kudzu gently goes through the throat.
Harmonious vegetables that do not claim individuality
Can you say that it has a gentle and mellow taste?
Spicy cabbage is
The woman next to me said, "I like this flavor. Let's make it at home. It's easy."
Unagi-modoki is
What kind of food would make you wonder if it was served in silence?
(There are quite a few in macro dishes).
What exactly is tofu?
Didn't taste like eel
As a single dish, it is an interesting dish.
The tea rice was not as peculiar as I thought, and it was delicious.
The roasted soybean accent is working.
Dessert pumpkin shiratama dango,
It was slightly sweet and had a great taste.
To my uncle who was eating in silence
"How much is today's food??'
When I asked
"As a lunch menu1500Yen" and
I said quietly with a serious face.
probably starting in the future
The idea of a food-related business must be running through your head.
Finally, each of them gave a presentation of their thoughts on today's day and concluded.
A few days later, from my uncle,
The winter melon made with natural farming has been delivered.
I'm sure it's a dish I learned, but can I make it?
I asked my uncle, "How was the taste??was asked,
When I said I didn't bring it home,
As a result of worrying that it is rude and I can not say
I bought this kudzu powder at Musubi Garden, which I didn't have at home.
If you're going to make it anyway, ignore the recipe for the amount
Celery, onions, potatoes, in a large pot
I put winter melon in it, stir-fried it, steamed it, and then added kelp stock and boiled it.
Then season with salt and add a little soy sauce,
I finished it by dissolving kudzu powder in water.
Serve in a bowl and sprinkle with ground ginger.
When I acted like a family member, "Ah, it's delicious.!'
While the children were saying, "What is this?"
It eats slowly.
I feel relieved when the food I prepared is appreciated.
I made a lot, so there is also a risk.
When I looked into the pot the next morning, it was empty.
Use the leftover winter melon and repeat the next day.
I made the same amount of soup.
I'm happy to have another repertoire.
＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊ Terry graduated from intermediate school.Are you going to move up to the next level?Thank you all for your hard work! !
