おばさんの料理教室 しゅうまい

しゅうまい

　

①ボウルに豚ひき肉１５０ｇと玉ねぎ１/２個みじん切り・オイスターソース大匙１・酒大匙１・鶏ガラスープの素小匙１・砂糖小匙１・生姜小匙１・片栗粉大匙１を入れて、混ぜ合わせる。

➁シュウマイの皮１２枚に①を包み、グリンピースを乗せる。

③蒸し器で10分程蒸す。

➃レタスを敷いたお皿に盛り付けて完成。

Shumai

①In a bowl, put 150 g of ground pork, 1/2 chopped onion, 1 large spoonful of oyster sauce, 1 large spoonful of sake, 1 small spoonful of chicken glass spoon, 1 small spoonful of sugar, 1 spoonful of ginger, 1 large spoonful of katamari flour, and mix together.

➁Wrap ① in 12 pieces of shumai skin and put the green peas on top.

③Steam in a steamer for about 10 minutes.

➃It is completed by serving it on a plate lined with lettuce.

おばさんの料理教室 豚肉のレイシャブ

豚肉のレイシャブ　

    　 　

①シャブシャブ用の豚肉を煮沸水に入れ、再度沸騰すれば引き上げ室温で冷やす。

➁①を胡麻だれ（市販品でも良い）をからめる、すり胡麻を加えたり、紅葉おろしでも好みにより。

③レタス・玉ねぎスライス・人参スライスの上に②を乗せ、胡麻だれをかけて出来上がり。

＊野菜はレタス・玉ねぎ・ブロッコリー・トマト・大根・胡瓜、人参・白菜・キャベツ・オクラ・小芋、または豆腐・茹で卵も良い。

＊肉用ドレッシングは、ゴマペースト１００ｇ・醤油６０ｇ・みりん45ｇ・酢３０ｇ・レモン汁３０ｇ・わさび３０ｇ等を混ぜる（黒ゴマも良い）。

　　Pork leishav

　　　　　 　

①Put the pork for shabu shabu in boiling water, and if it boils again, pull it up and cool at room temperature.

➁① Teasing sesame seeds (may be commercially available), add surimi sesame seeds, or grate autumn leaves according to your preference.

③Put ② on top of lettuce, onion slices, carrot slices, and drizzle sesame seeds and voila.

* Vegetables include lettuce, onions, broccoli, tomatoes, radish, cucumbers, carrots, Chinese cabbage, okra, small potatoes, tofu and boiled eggs.

* For meat dressing, mix 100 g of sesame paste, 60 g of soy sauce, 45 g of mirin, 30 g of vinegar, 30 g of lemon juice, 30 g of wasabi, etc. (black sesame seeds are also good).

おばさんの料理教室 じゃがいもとバターの醤油炒め

じゃがいもとバターの醤油炒め

ジャガイモ（デストロイヤー）の収穫をしたので、牛肉・ブロッコリー・もやし・人参とバター炒めを作りました。

 

ジャガイモ（デストロイヤー）

2人前

①じゃがいも３００ｇを一口大切り電子レンジ６００ｗ５分加熱・人参・ブロッコリー・もやし。

➁熱したフライパンに有塩バター２０ｇと薄切りと牛肉１００ｇを炒める。

③牛肉に焼き色が付いたら、①・醤油大さじ1・黒こしょう小さじ1/2を入れ炒め合わせ味がなじんだら火から下ろす。

➃皿に盛り付け来上がり。

＊色々な季節の野菜も一緒に炒めても良い

Stir-fried potatoes and butter in soy sauce

We harvested potatoes (destoryer), so we made broccoli, bean sprouts, carrots and butter stir-fry.

　　 　 　 　

　　Potatoes (destroyer)

2 people ago

①ut 300g of potatoes into large slices and heat in the microwave oven for 600w 5 minutes.

②n a hot frying pan fry20 g of salted butter and 100 g of thinly sliced beef.

③hen the beef is browned, add ①, 1 tablespoon of soy sauce, 1/2 teaspoon of black pepper, and stir-fry until the taste is familiar, and then remove from the heat.

➃Come on a plate.

* You can also stir-fry vegetables of various seasons together

Potato Destroyer

Because of its appearance like an undercover wrestler, it became a Destroyer when applying for "Destroyer" registration, or it is a mutant of Red Moon in Saki Prefecture, and was registered as a breed in 2000 and its official name is Ground Pechka.

The sticky flesh is nutritious, tastes like sweet potatoes and chestnuts, and is easy for fire to pass through.

It has a deep sweetness and taste, and is as viscous as makeup and Red Moon, so it is difficult to break down even if it is simmered for a long time, and it is easy to use for stewed dishes such as meat potatoes, curry, and stew. It is easy to cultivate, does not require soil disinfection, and is suitable for pesticide-free cultivation

おばさんの料理教室 じゃこの醬油炒め

じゃこの醬油炒め

簡単に作れ、ごま油の香りが良く、酒のあてに最高、カルシウムも満点。

　  　

➀だしじゃこを胡麻油で加熱。

➁適当に温まれば醤油をかけ、いりごまを降る。

③皿に盛り付け出来上がり。

Stir-fried potatoes in soy sauce

       Easy to make, good smell of sesame oil, best for sake, full of calcium.

　    　

➀ Heat the dashi potatoes with sesame oil.

➁ When it is warmed up appropriately, pour soy sauce on it and rain down the sesame seeds.

③ Serve on a plate and voila.

 

おばさんの料理教室 ポタポタ梅干しの漬け作業

ポタポタ梅干しの漬け作業

　　平成４年６月１０日の梅干し漬け

➀完熟した物から順時下記の液に漬け込む。

②酢３.６ ℓに砂糖２．5ｋｇを溶かし、完熟した梅から入れ、半年位で出来上がり。

③漬けたものを食べる時、梅干しをさっと沸騰させると良い。この操作は好みによりしなくても良い（酢を飛ばす）。

 

漬けている間、時々かき混ぜる。（30ℓ樽使用）

＊今年はスーパーで完熟した物１㎏７５０円で買いました、５kｇを漬けました。

Pickling pota pota umeboshi

Umeboshi pickle on June 10, 1992

➀ Soak from ripe to the following liquid in order.

(2) Dissolve 2.5 kg of sugar in 3.6 l of vinegar, put it from ripe plums, and it is finished in about half a year.

(3) When eating pickled food, it is good to boil the umeboshi quickly. This operation may not be done according to preference (skipping vinegar).

　 　

While pickling, stir from time to time. (30L kegs used)

* This year I bought ripe at the supermarket for 750 yen per kg, pickled 5kg.

 

おばさんの料理教室 キクイモの葉とアサリのチャーハン

キクイモの葉とアサリのチャーハン

今の時期キクイモの葉が沢山あり、色々な料理を楽しむことが出来る。時々スーパーの店頭にある。葉は鹿が好んで食べるので栄養豊富なんでしょう。

キクイモは花が菊の花にそっくりでそのような名前がついているとか？

葉にもイヌリンが含まれて体に良いらしい。菊芋は血圧の上昇を抑える・内環境を整える・食後血糖値の上昇を抑える。水溶性食物繊維の配合量はトップで、便秘の解消、食物繊維の中でも、水を含むとゲル状に変わる性質を持つ水溶性食物繊維なので、腸の中の余分な汚れもすっきりと吸収します。

    　 　

2人分

➀卵１個は炒り卵にして取り置く。

➁フライパンを熱し、ごま油小匙１・サラダ油大匙１を入れ、ニンニク１片を炒める、香りが出たらムキアサリ100ｇ・菊芋の葉(茹でて細かく切った物)・人参こまぎりも加え炒めて、ご飯茶わん２杯を入れ、鶏ガラだしの素小匙１・醤油小匙１を加えて味を調える。

③最後に取り置いた炒り卵をのせて器に盛り出来上がり。

　＊肉は豚肉・牛肉・ベーコン・ソーセージ・ハムやアサリなど何でも良い

Fried rice with chrysanthemum leaves and clams

There are a lot of chrysanthemum leaves at this time of year, and you can enjoy various dishes. Sometimes it's on the shelves of supermarkets. The leaves are rich in nutrients because deer like to eat them.

that the flowers of the chrysanthemum are very similar to chrysanthemum flowers and have such a name?

The leaves also contain inulin and seem to be good for the body. Chrysanthemum potatoes suppress the rise in blood pressure, prepare the internal environment, and suppress the rise in blood sugar level after eating.  The amount of water-soluble dietary fiber is at the top, and it is a water-soluble dietary fiber that relieves constipation and has the property of changing to a gel shape when it contains water, so it absorbs excess dirt in the intestine cleanly.

      　 　

2 people divided

➀ Set aside one egg as a roasted egg.

➁ Heat the frying pan, add 1 small spoonful of sesame oil, 1 large spoonful of salad oil, fry 1 piece of garlic, when the aroma comes out, 100 g of mukia clam, chrysanthemum leaves ( boiled and finely chopped) and stir-fried with carrot komagiri, add 2 cups of rice tea, add 1 tablespoon of chicken gara dashi and 1 small spoonful of soy sauce to taste.

③ Put the roasted egg you left behind at the end and put it in a bowl.

* Meat can be anything from pork, beef, bacon, sausage, ham or clams

 

おばさんの料理教室 古 代米を使った炊きこみご飯（４人分）

古代米を使った炊きこみご飯（４人分）

　古代米は、黒米・赤米・香米・緑米がある。イネの品種のうち、古代の野生種の形質を残した品種を指す言葉で、赤米に含まれるタンニン系の色素、黒米に含まれるアントシアニン系の色素、緑米に含まれるクロロフィル系の色素が健康に良いと云われている。

   　 　　

➀米５００ｍℓ・古代米５０ｍℓ（合わせて米３合）を一緒に洗い、ザルに１時間程置く。

➁米を炊飯器に入れ、塩小匙１/２、分量の水を入れて、昆布５ｇ乗せて炊く。

③炊きあがれば全体を混ぜて、器に盛る。

Cooked rice using ancient rice (for 4 servings)

Ancient rice includes black rice, red rice, incense rice, and green rice.  Among rice varieties, it is a term that refers to varieties that have retained the traits of ancient wild species, and is contained in tannin pigment contained in red rice, black rice. It is said that anthocyanin pigments and chlorophyll-based pigments contained in green rice are good for health.

　　　　　　　

➀Wash 500ml of rice and 50ml of ancient rice (3 pieces of rice in total) together and place in a colander for about 1 hour.

➁Put the rice in the rice cooker, put 1/2 tablespoon of salt and a portion of water, and cook on top of 5 g of kelp.

When it is cooked, mix the whole thing and put it in a bowl.

おばさんの料理教室 牛肉の野菜炒め（ピリカラ）

牛肉の野菜炒め（ピリカラ）

 今の時期キャベツが美味しい、牛肉とキャベツ・ピーマン・人参のオイスターソース炒め、ごはんのおかずとして美味しい。

   　

➀人参・ピーマン・キャベツ・玉ねぎをサラダ油・塩・胡椒で炒め、中華味（粉末）で味を付ける。

＊野菜は適当にある物で良い。

②➀に肉を入れオイスターソース・味噌・醤油・七味唐辛子（またはラー油）をからめ味をしみ込ませる。好みにより豆板醬も良い。

③皿に盛り付けレタスで包み食するのも良い。

＊上等な肉は、肉だけ炒め一度引き揚げておいて野菜を別に炒め、出来上がる寸前に炒めた肉を加える。

Stir-fried beef vegetables (pirikala)

Cabbage is delicious at this time of year, beef and cabbage, peppers and carrots stir-fried in oyster sauce and are delicious as a side dish of rice.

➀Stir-fry carrots, peppers, cabbage and onions in salad oil, salt and pepper, and season with Chinese flavor (powder).

* Vegetables are fine in some ones as decent.

➁ Add meat to ➀ and soak in the taste with oyster sauce, miso, soy sauce, and shichimi chili pepper (or chili oil). Depending on your preference, bean plate sauce is also good.

③It is also good to wrap it in lettuce ona plat e.

* For fine meat, fry only the meat, pull it once, fry the vegetables separately, and add the fried meat just before it is ready.

おばさんの料理教室 簡単茶わん蒸し

簡単茶わん蒸し

　この方法は、時間掛からなく容器も洗うのも手間が省け簡単。電子レンジのこんな使い方が出来る。しかも火を使わないので年寄りには安全そのもの。

　　 　

➀器に卵2個に水５０ｍℓ・出汁の素を入れかき回す。

➁電子レンジに入れ加熱、途中取り出だしてかき混ぜて、蟹と三つ葉入れ再度電子レンジで加熱して出来上がり。

＊椎茸・キムチ・刺身の切れ端や魚の缶詰（鯖・ツナ缶）・銀杏・好きな野菜でも良い。

Easy tea steaming

This method does not use oil, is good for health, does not take much time, saves time and effort to wash containers, and is easy. You can use the microwave oven like this. In addition, since it does not use fire, it is safe for the elderly.

　 　

➀In a bowl, put 50ml of water and broth in 2 eggs and stir.

➁Put it  in the microwave and heat it, take it out in the middle, stir, heat it to the desired hardness, take it out, put the crab and three leaves in the microwave appropriately and heat it again and voila.

おばさんの料理教室 水餃子・焼き餃子

水餃子・焼き餃子

　 　

➀ねぎ・ニラ・エリンギ・椎茸・玉ねぎ・カヤベツ・もやし・白菜（湯通し）・ホウレン草・筍・オクラなど季節に合った物を選び、みじん切りにする。

②豚のミンチ、すり生姜・胡椒を加え均一に混ぜ、醤油・ごま油を入れ錬り皮で包む。　

＊海老のミンチ・ベーコン・かつぶし粉を加えるのも良い。

＊餃子の皮　市販品が簡単に手に入る

　小麦粉；片栗粉＝９；１に適当な水で良く錬る（錬れば錬るほど腰がでる。）100gで２０個分が出来る。

＊たれの調合

　二杯酢（醤油；酢＝１；１）・おろしにんにく・ラー油を数滴。

＊水餃子

　多めの水を煮沸した中に、具を包んだ餃子を入れ、充分茹でてざるに引きあげ、タレにつけ食する。

＊焼き餃子

フライパンに間隔を置き並べて焼き、途中水を加えて蒸し焼きとする、最後に、ごま油を僅かに加えフライパンに焦げ付かない様に焼く

＊蒸し餃子

蒸し器に並べ12分程蒸して出来上がり。

＊召し上がり方

　　好みによりキムチを添えて食べるのも・・・

Water dumplings and grilled dumplings

　 　

➀Choose things that match the season, such as green onions, leeks, eringi, shiitake mushrooms, onions, kayabetsu, bean sprouts, Chinese cabbage (blanched), spinach, bamboo shoots, okra, etc., and chop them.

②Add the pork mince, the surimi ginger and pepper, mix evenly, add the soy sauce and sesame oil, and wrap it in the smelted skin.

* You can also add minced shrimp, bacon and crushed flour.

* Dumpling skin Commercial products are easily available

flour; Katamari flour = 9;1 to smelt well with appropriate water (the more you smelt, the more your waist will grow. 100g can make 20 pieces.

* Sauce concoction

Two tablespoons vinegar (soy sauce; Vinegar = 1;1), grated garlic, a few drops of chili oil.

* Water dumplings

In a large amount of boiled water, put the dumplings wrapped in the ingredients, bring them up when they are sufficiently boiled, and soak them in the sauce.

* Grilled dumplings

Bake at intervals in the frying pan, add water on the way to make it steamed, and finally, add a little sesame oil and bake so that it does not burn in the frying pan

* Steamed dumplings

Line up in a steamer and steam for about 12 minutes and voila.

* How to eat

You can also eat it with kimchi according to your preference ...

おばさんの料理教室 わかめと卵のあんかけうどん

わかめと卵のあんかけうどん

 わかめの風味と、茸のふわふわな卵が絶妙です。

　 　

1人前

➀ボウルに乾燥わかめ５ｇ、水を入れて、水気を切り。

②鍋に水２００ｍℓ・めんつゆ２倍濃縮１００ｍℓ・みりん小匙２を入れて中火で熱し、沸騰したらしめじ５０ｇ・うどん１玉を入れ、わかめを加え、水溶き片栗粉大匙１でとろみをつける。

③溶き卵１個を回し入れ、中火のまま煮立たせる。

➃器に盛り付け、小ねぎを散らして完成。

＊蕎麦・スパゲテイ・素麺を使ったり、ウインナーソーセージ・ベーコン・豚肉や牛肉を使うのも良い。

Wakame and egg ankake udon

The flavor of wakame and the fluffy eggs of mushrooms are exquisite.

　　　　　

• person ago

➀In a bowl put 5 g of dried seaweed, water, drain the water.

②In a saucepan, put 200 ml of water, 100 ml of noodle soup 2 times concentrated, 2 small spoonfuls of mirin, heat over medium heat, when it starts to boil, add 1 ball of udon noodles, add seaweed, and thicken with 1 large spoonful of water-soluble chestnut flour.

③Turn in 50 g of shimeji and 1 beaten egg, let it simmer over medium heat, and when it is cooked, remove it from the heat.

➃Serve in a bowl and scatter small onions to complete.

* It is also good to use soba noodles and plain noodles, or to add pork or bee

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)

おばさんの料理教室 なすと豚バラのうどん

なすと豚バラのうどん

ごま油で炒めたトロっと柔らかな、なすと豚バラ肉の相性はとてもよく、美味しいです。

　 　

1人前

➀鍋にごま油大匙１を入れ中火で熱し豚バラ肉５０ｇ一口大を炒める、火が通ったら中火のまま、なす７０ｇ１ｃｍの銀杏切り・人参５０ｇを入れて炒める。

②ナスがしんなりしたら中火のまま水１５０ｍℓ・めんつゆ (2倍濃縮)80ml・砂糖小さじ1を入れて、アクを取りながら3分ほど煮て、火を止める。

③茹でたうどんや素麺を②に入れ器に盛り完成。

うどんの代わり素麺・蕎麦・スパゲテイでも良い

Udon with eggplant and pork belly

Stir-fried in sesame oil, eggplant and pork belly go very well together and are delicious.

　 　　

• person ago

①Put 1 tablespoon of sesame oil in a saucepan and heat over medium heat to fry 50g of pork belly bite-sized, and when the heat is over, put in a 70 g 1 cm gingko cut of eggplant and fry over medium heat.

②When the eggplant is dry, put 150 ml of water, 80 ml of noodle soup (2 times concentrated), 1 teaspoon of sugar while taking aku, cook for about 3 minutes, and turn off the heat.

③Put boiled udon noodles and plain noodles in ② and fill it in a bowl to complete.

Instead of udon noodles, plain noodles, soba noodles, spaghetti may also be

おばさんの料理教室 キクイモの葉っぱの白和え

キクイモの葉っぱの白和え

 今の時期キクイモの葉が沢山あり、色々な料理を楽しむことが出来る。時々スーパーの店頭にある。葉は鹿が好んで食べるので栄養豊富なんでしょう。

 キクイモは花が菊の花にそっくりでそのような名前がついているとか？

 葉にもイヌリンが含まれて体に良いらしい。菊芋は血圧の上昇を抑える・内環境を整える・食後血糖値の上昇を抑える。水溶性食物繊維の配合量はトップで、便秘の解消、食物繊維の中でも、水を含むとゲル状に変わる性質を持つ水溶性食物繊維なので、腸の中の余分な汚れもすっきりと吸収します。

① キクイモを茹でて細かく切る。 ② 人参を細かく切り電子レンジで加熱。 ③ 豆腐を潰し・味噌小匙１・砂糖小匙１に①②を混ぜる。  ＊味噌は紫蘇味噌やカボチャの葉っぱ味噌でも良い。

  Whitewash of chrysanthemum leaves

There are a lot of chrysanthemum leaves at this time of year, and you can enjoy various dishes. Sometimes it's on the shelves of supermarkets. The leaves are rich in nutrients because deer like to eat them.

that the flowers of the chrysanthemum are very similar to chrysanthemum flowers and have such a name?

The leaves also contain inulin and seem to be good for the body. Chrysanthemum potatoes suppress the rise in blood pressure, prepare the internal environment, and suppress the rise in blood sugar level after eating.  The amount of water-soluble dietary fiber is at the top, and it is a water-soluble dietary fiber that relieves constipation and has the property of changing to a gel shape when it contains water, so it absorbs excess dirt in the intestine cleanly.

①  Boil the chrysanthemum potatoes and cut them into small pieces. ②  Cut the carrots into small pieces and heat them in the microwave. ③  Crush the tofu, mix ① and ➁ with 1 small spoonful of miso, 1 tablespoon of sugar. * Miso may be purple miso or pumpkin leaf miso.