おばさんの料理教室 肉じゃが（４人分）

肉じゃが（４人分）

じゃがいもの収穫が始まりました。早速（男爵）肉じゃがを作りました。

肉じゃがの発祥は、東郷平八郎がヨーロッパ滞在の折り、ビーフシチューの味が忘れられず、呉・舞鶴着任のおり、部下に命じ、作らせたのが、始まりとか。　

➀肉２００ｇ（３～４ｃｍに切る）をサラダ油大匙３でからめて炒め、その中に、適当な大きさのジャガイモ（厚さ１ｃｍ位）４個と炒める。

②水２カﾂプ・砂糖大匙３・醤油大匙４・酒大匙２を入れ炊く。

③炊きあげ途中糸コンニャク１袋・グリンピース大匙３・人参（ジャガイモより固いので小さく切った物）１本・玉葱大１個（乱切り）を入れ煮て、柔らかくなれば出来上がり。

＊収穫したての玉葱は煮崩れするので後か　　　　　　ら入れる。

　Meat potatoes (for 4)

I made the first harvest present of potatoes from a friend, and (baron) meat potatoes immediately.

The origin of meat potatoes was the beginning when Heihachiro Togo was not forgotten about the folding of his stay in Europe and the taste of beef stew, and ordered his subordinates to make it.　

➀Fry 200 g (cut into 3-4 cm pieces) of meat with 3 tablespoons of salad oil, and fry 4 potatoes of the appropriate size (about 1 cm thick).

②Put 2 cutlets of water, 3 tablespoons of sugar, 4 tablespoons of soy sauce, and 2 large amounts of sake.

③In the middle of cooking, 1 bag of yarn konjac, 3 tablespoons of grin peas, carrots (cutinto smaller pieces because they are firmer than potatoes)1 large onion (randomly sliced) are put in and boiled, and if softened, they are ready.  

* Freshly harvested onions will collapse, so put them in later.

おばさんの料理教室 平成４年６月３日の鮒鮨漬け込み作業

平成４年６月３日の鮒鮨漬け込み作業

　　漬け込みマニアル

　ニゴロ鮒５ｋｇ（１８匹）を３段に漬け込む米５升・麹１kg・山椒の約７００ｇ

＊山椒の実や葉っぱを使用の際、煮沸水に１０～２０秒熱処理し冷やした物を使うこと。そうしないと漬けている間に黒くなる（酵素を殺して置く）。

➀塩漬けした鮒を水に５分程浸し、腹に詰まった塩を綺麗に洗い、タオルで綺麗にふき取る。

②米５升を炊き冷やし、麹１ｋｇを均一に混ぜる

③②のご飯１４００ｇに山椒の実２００ｇを混ぜて、①の鮒の腹に詰める。

➃４０ℓ樽の底に②のご飯を５～６ｃｍ敷き、その上に実山椒、鮒６匹を置き、また実山椒・ご飯を敷き順次（全部で３段）に漬け込む、樽に上にラップで密閉して、淵にタオルを敷き重石５～６ｋｇを置く、2～3日で水が上がるが、そのまま１ケ月置く。

⑤約1ヶ月後から、２～３日で上水を入れ替える（6月に漬け、1２月頃から食べられる）。

⑥7月3日から水の入れ替え開始、夏場は激しく水が汚れ、毎日入れ替える。水が濁らない１０月ごろからは、水の入れ替えは２～３日おきでも良い。

　麹：業務スーパー１ｋｇ８０７円（菊川製造元）

Pickling of salmon sushi on yune3 1992

Pickled Manial

5 kg (18 salmon) are pickled in three stages. 5 swastikas of rice in total, 1 kg of mountain pepper

* When using mountain pepper nuts and leaves, use boiled water that has been heat-treated for 10 ~ 20 seconds and chilled. Otherwise it will turn black while pickling (kill the enzyme and put it down).

➀Soak the salted salmon in water for about 5 minutes, wash the salt stuck in the belly clean, and wipe it clean with a towel.

②Cook and cool 5 swastikas of rice, and mix 1 kg of koji evenly

③Mix 1400 g of rice in ②with 200 g of mountain pepper nuts and pack it in the belly of the salmon in ➀.

➃Layjun 5 ~ 6 cm of rice ② on the bottom of the 40 l barrel, place the real mountain pepper and 6 salmon on it, lay the real mountain pepper and rice and soak them sequentially (3 steps in total), seal the barrel with plastic wrap on top, lay a towel on the edge and place 5 ~ 6 kg of heavy stone, the water rises in 2 ~ 3 days, but leave it as it is for 1 month.

⑤After about a month, change the tap water in 2 ~ 3 days (pickled in May and eaten from around December).

⑥The water will be replaced on　July 3, and the water will be heavily soiled in the summer, so it will be changed every day. From around October, when the water is not turbid, water can be replaced every 2 to 3 days.

Koji: Commercial supermarket 1kg 807 yen (Kikugawa manufacturer)