わさび菜とお揚げの炊いたん
わさび菜１０月２日に種を播き先日間引き菜の初収穫、さっと茹でからし和えを作りました。わさび菜は栄養価は高く。ビタミンB2、カロテン、ビタミンCなどが豊富、カルシウムはほうれん草の2.4倍～2.9倍、マグネシウムは小松菜の2倍。
①鍋に水、塩を加える（濃度１～２％位）、沸騰したらワサビ菜の茎の部分、葉の順に入れ、４５秒～１分で引き上げ、水で冷やし、３ｃｍ位に切り水を絞る。
⓶①を鍋に入れお揚げと醤油で味付けして炊いて、出来上がり。
＊冷水に冷やすのは色止めアク抜き効果。
＊最近はワサビ菜の品種改良の愛彩菜がある。
Cooked wasabi choy and fried rice
Wasabi cabbageI sowed the seeds on October 2nd, and the other day I harvested the first harvest of hiki-na, and quickly boiled mustard seasoning. Wasabi cabbage is highly nutritious. Rich in vitamin B2, carotene, vitamin C, etc., calcium is 2.4~2.9 times that of spinach, magnesium is 2 times that of Komatsuna 。
①Add water and salt to a pot (concentration about 1~2%), and when it boils, put the wasabi choy stem and leaves in that order, pull it up in 45 seconds ~ 1 minute, cool with water, cut it into 3cm pieces and squeeze the water.
➁Put ① in a pot, season with fried and soy sauce, cook, and
* Cooling in cold water has a color stop and remove effect.
* Recently, there is a variety improvement of wasabi cabbage.
