It seems that the season of dry weather has already come...
I want something warm.Well, this time I will tell you about the pattern of the intermediate Tuesday class.This class is held twice a month, at a leisurely pace of one session per day.Hiroko Shimada is in charge.Before the cooking demonstration, we had a thorough lecture.
The second menu consists of five items: rice with burdock and fried rice, vegetable soup, ganmodoki and green vegetables, boiled hijiki gomoku, and tofu cake. 
there is a lot of different work
So let's all split up and get to work. 
First, cut up the vegetables.If you don't know how to cut, ask your teacher to teach you properly. 
The soybeans used for hijiki gomoku simmered are roasted before use.Both hijiki and soybeans are dried foods, so I cover them with a drop lid and simmer them.
If you put the ganmodoki in the oil all at once, the temperature may drop, so add half the amount at a time and fry carefully. 
fried to a nice color
Well, the difficult (?) Tofu cake.For the base, boil couscous in apple juice and harden it in a mold. 
After the tofu and kudzu-based filling is thoroughly heated and kneaded, it is poured into a mold. 
Once it has cooled and hardened, it is removed from the mold.A moment of tension...
beautifully finished
cooking is complete
Steamed burdock with rice, vegetable soup with barnyard millet, and a recap of how to handle millets were all covered, but everyone worked together to create a delicious meal.
After the class, I received a comment from the teacher. "Today's menu was very complicated, and it was difficult. Thank you for your hard work! Please review the dishes that caught your attention."Spaghetti from the western menu, and a different cake from this time is now available.
Please be careful not to catch a cold.
- March 2012, 10 Updated at 30:18
- Blog Category:01_Cooking class
