【電気圧力鍋レシピ】T-fal ラクラクッカーで3日分の晩ごはん🍚 | ラタトゥイユ・タコ煮・かぼちゃ🎃

【電気圧力鍋レシピ】T-fal ラクラクッカーで3日分の晩ごはん🍚 | ラタトゥイユ・タコ煮・かぼちゃ🎃

Hello! I’m Yurico, and I want to eat delicious food without too much effort. Today, I will introduce a three-day dinner recipe using an electric pressure cooker. Cold soup made with summer vegetables like ratatouille and corn. Simple simmered dishes using taro and octopus. There are plenty of delicious recipes, so I would be happy if you could watch until the end. First, I will cut the vegetables into blocks for the ratatouille. The ingredients I will use are zucchini, eggplant, bell pepper, and canned tomatoes. I will soak the eggplant in water first. I have half of the bell pepper left from when I made paella the other day, so I will use that. I am using two eggplants and one zucchini. I will chop the garlic. I will use one whole onion. Let’s also cut this into blocks. These vegetables will be pressure cooked later, so it’s okay to cut them into larger pieces. Pour olive oil into the frying pan and add the minced garlic. Sauté on low heat until the garlic changes color. Once the color changes, add the onion. Mix a little to combine everything. Then add the vegetables you cut earlier. Add the bell pepper, zucchini, and eggplant. Then mix everything lightly again. Finally, add the canned tomatoes, salt, and herbs, and mix everything lightly. Now it’s time for the pressure cooker. Put all the ingredients in. Set it in the pressure cooker. Start on pressure mode for 3 minutes. Let’s make a cold corn soup. First, slice the onion thinly. Then, pour butter into the frying pan and sauté the sliced onion. And now, let’s prepare the corn. This time, I used some frozen corn. I thawed it in the microwave before using it, but you can also use it fresh. You can shave it off like this. Once you’ve shaved it all off, add it to the frying pan where you sautéed the onions. If you want to add some corn for topping at this point, I think it’s good to set aside a small amount. In the video, I went straight to adding the milk. First, add water and salt, simmer for a bit, then add the milk and use a blender to mix it. Now, let’s grill the corn that we set aside for topping. Personally, I prefer it to be slightly charred. Strain the soup through a sieve. This corn recipe was inspired by a white corn soup I had at a restaurant. It was incredibly delicious, and I wanted to recreate it at home. Yellow corn is also very sweet and tasty, so I recommend it. Adjust the flavor with salt and chill in the refrigerator for over 3 hours. The ratatouille is complete. Season with salt and pepper. If it tastes good after tasting, put it in a container and chill. Is it more common to chill ratatouille? I ate it chilled, but it was also delicious warm. I will make a stir-fry of broccoli and olives as a side dish. This recipe is also a recreation from the restaurant, and the appetizer was delicious, so I tried making it at home. The stem is soft in the middle and can be eaten. I will cut only the hard parts and cut the inside into manageable sizes. Wash with water. Boil it. At this time, please don’t forget to add salt. And I am taking the black olives out of the jar. Since they had pits, I will crush them with a knife to remove the pit. Pour olive oil into the frying pan. I will sauté the garlic. If you can stir-fry until the color changes as well Add the broccoli Mix everything together Add the olives that we removed the pits from and mix And this time I couldn’t buy anchovies So I’ll use something like anchovy potato powder to season I think anchovies are actually better Next, let’s grill the chicken For this chicken, sprinkle salt and pepper, and rub in garlic The key is to grill it until the skin is crispy Now let’s plate it up First, the chilled corn soup Next, the broccoli salad I put it on a Japanese-style plate I recently bought with Snoopy And finally, the chicken and ratatouille This is attached separately, just in case. Eating chicken with ratatouille was incredibly delicious. By the way, my husband said he prefers ratatouille warm. First, I will make the soft-boiled octopus and taro. I will cut the octopus into bite-sized pieces. I bought boiled octopus. Once everything is cut, I will just put it directly into the pressure cooker. Next is the taro. This time, I have rough-skinned taro that has been peeled. You can peel the taro, but it’s quite a hassle. So this time, I took the easy way out. Since it was the type with a bit of skin left, I will just remove that part and put it into the pressure cooker. Then, I will just add the seasonings here. Ginger and a mixture of mentsuyu diluted with water soy sauce and mirin I didn’t have enough this time, but it’s actually 1 tablespoon and sake and sugar lightly mix everything together like this set it in the pressure cooker start on pressure mode for 3 minutes I will make a side dish of cucumber and seaweed first, slice the cucumber thinly I wanted to use the cucumber for another dish later wrap it and let it sit for a while sprinkle salt all over and massage it with salt And then I’ll set it aside for a bit. In the meantime, I’ll prepare the seaweed. I’ll put the seaweed in water to rehydrate it. Let’s set this aside for a moment as well. Next, I plan to steam the salmon in a steamer. I’ll sprinkle some salt on it. I’ll prepare the steamer. After wetting the entire surface with water, I’ll lay down a cooking sheet. I’ll place the vegetables on top of that. I’ll cut the onion and enoki mushrooms. I used half of the onion, sliced thinly. I thought of using the enoki mushrooms in miso soup as well, so I used about two-thirds of it. I’ll arrange everything in the steamer while loosening it up. Lightly sprinkle sake over the salmon. Place it on top of the onions and enoki mushrooms. Put the previously prepared cucumber and seaweed into a colander. Rinse lightly with water and squeeze out the excess. Put vinegar and sugar into a container and mix well. Then add the well-squeezed seaweed and cucumber. Mix it well to let the flavors meld and place it in the refrigerator. When the water boils, set up the steamer. Cover and steam for about 8 to 10 minutes. This is the final dish. I just happened to have some shrimp left. First, I will peel the shrimp. I have already completed the preliminary processing of the shrimp. Boil this for about 2 minutes. In the meantime, the simmered taro and octopus are ready. The steamer is also complete. I realized that I forgot to make miso soup here. I will make miso soup with enoki mushrooms, green onions, and tofu. Finally, it’s the shrimp’s turn. I put lettuce, cucumber, and shrimp on the rice paper. I will roll it up. The rice paper was a bit small, so it was hard to roll. But I managed to roll it nicely. For the second one, I applied the lessons learned from the first. By placing the shrimp at the bottom, I tried rolling it so that the shrimp would be visible from the outside. I will make a total of four of these. I will make chili sauce. I will add vinegar, garlic, doubanjiang, and sugar. Mix well and heat it in the microwave. The fresh spring rolls look like this The chili sauce turned out nicely I also plated the simmered taro It’s complete I had the taro and fresh spring rolls My husband was gobbling up the salmon I’m going to cut the pumpkin I was working remotely a bit today I was too tired after work I accidentally fell asleep a little before my husband came home I heard he would be home in about 30 minutes I thought it was bad, so I woke up and started cooking On the third day, for some reason, I’m in a hurry I’m cooking while talking The oven has preheated for now First, place this skin side down. I will bake it for 15 minutes. Cooking sheet. I overdid it. It hurts. (The blade of the cooking sheet box stabbed me.) There are hits and misses when it comes to eating. Vegetables can be quite hit or miss. I thought I would stop buying them because they weren’t tasty. I might not have bought them for a while. I’m really flustered. I would be happy if you could find that interesting too. It’s a bit big. I was able to cut everything. I will put it into the pressure cooker pot. First, add some water here. Add 1 teaspoon of hondashi. Add 1 tablespoon of sugar. I might not have it, that’s bad. Ah, but it’s just about enough. Add 1 tablespoon of soy sauce. Oh no, I won’t make it back in time. Add 1 tablespoon of mirin. Gently mix everything together. After mixing lightly, heat it for 1 minute. Let’s make it 2 minutes. Heat it for 2 minutes. Finally, I will make the miso soup. Today is… Huh? Am I clearing the one soup and three dishes today? White rice and hokke The pumpkin stew I made earlier The sesame spinach I made yesterday I will make miso soup It seems I successfully completed a meal with one soup and three dishes It’s quite difficult to prepare a nutritionally balanced meal every day Making it is quite challenging, isn’t it? Today’s miso soup ingredients are fried tofu and enoki mushrooms I’m using both of these that I had frozen It’s done I’m a bit concerned about the number of ingredients used being a bit low The pumpkin stew and hokke And for the rice, spinach dressed with sesame, it’s miso soup.

こんにちは、yuricoです🎬

今回は、圧力鍋を使った3日間の晩ごはんを紹介しました！

ラタトゥイユは、フランス南部・プロヴァンス地方の郷土料理！ニース周辺のことらしい。ニースは、今1番行ってみたい場所🇫🇷
冷やしてもおいしく、作り置きにもぴったりなので、暑い季節にもおすすめです🍅🍆🫑
夕食の時はごはんと合わせてましたが、朝ごはんで食べるときは、鶏肉と共にパンに乗せたり、麺つゆと合わせてそーめんのつゆにしたりアレンジいろいろ！

3日目だけ超慌てクッキングでしたね笑 こういう日もあります😇

ちょっとでも楽しんでいただけましたら、チャンネル登録、高評価をお待ちしております✉️👩‍💻

🎞関連動画🎞
Part1▶︎ https://youtu.be/LRiZLQTfbpY
圧力鍋の動画リスト▶︎ https://www.youtube.com/watch?v=usyeUGVgKqM&list=PLbXGK4yMfVlQsCRS48t8vZaElbat6JAIl

🗂目次🗂
– オープニング
– 0:24 DAY1
– 6:53 DAY2
– 12:40 DAY3

DAY1
ラタトゥイユ/
🥬材料
– なす 2本
– ズッキーニ 1本
– パプリカ 1/2個
– 玉ねぎ 1個
– トマト缶 1缶（400g）
– にんにく 1片
– オリーブオイル 大さじ2
– 塩 小さじ1/2〜（味を見て調整）
– こしょう：適量
– あれば乾燥ハーブ

📝レシピ
1.野菜をすべてカットし、なすは塩水でアク抜き（5分程度）。
2.圧力鍋にオリーブオイルとにんにくを入れ、弱火で香りを出す。
3.玉ねぎを加えて軽く炒める。
4.その他の野菜・トマト缶・塩・ハーブを加える。
5.圧力鍋に入れて、加圧3分 → 火を止めて自然放置。
6.蓋を開け、塩・こしょうで味を調える。
7.粗熱を取って冷蔵庫で1〜2時間冷やすとよりおいしい。

🥬材料
・とうもろこし　1本
・玉ねぎ　1/4個
・牛乳　200ml
・水　100ml
・塩ひとつまみ (もしくはコンソメ)
・バター　小さじ1
・塩　少々

📝レシピ
1.とうもろこしの粒を包丁でそぎ落とす
2.玉ねぎは薄切りにする。
3.鍋にオリーブオイルまたはバターを熱し、玉ねぎを炒めてしんなりさせる
4.とうもろこしも加えて軽く炒める
5.水と塩(orコンソメ)を加え、弱火で5〜10分煮る
6.火を止め、粗熱が取れたら牛乳を加えてミキサーやブレンダーでなめらかに撹拌する
7.こしてから塩で味を整え、冷蔵庫で2〜3時間冷やす

DAY2
たこと里芋の柔らか煮/
🥬材料
・ゆでだこ 200g
・里芋（冷凍でも可）300g
・水 200ml
・しょうゆ 大さじ2
・みりん 大さじ1
・酒 大さじ2
・砂糖 大さじ1
・しょうが-薄切り 1かけ (チューブでも可)

📝レシピ
1.たこを大きめに切り、里芋は必要なら水洗いする
2.圧力鍋に全ての材料を入れる
3.圧力モードで3分（減圧されるまで放置）

生春巻き/
🥬材料
・ブラックタイガー 4尾
・きゅうり 1/5本
・サニーレタス 適量
・ライスペーパー 4枚

📝レシピ
1.エビは殻をとって2分茹でる
2.ライスペーパーを水に潜らせて材料を巻く

🫙チリソースはこちらのレシピ↓
https://www.kurashiru.com/recipes/a1d9299e-764d-4d5a-a93d-9567c0413526
おうちで作れるって知らなかったから感動した！

しゃけのせいろ蒸し/
🥬材料
・しゃけ 2切
・えのき 1
・玉ねぎ 1/2
・酒 大さじ1

📝レシピ
1.鮭に酒を振りかける
2.せいろに薄切りにした玉ねぎとえのきを並べる
3.その上に鮭をのせる
4.8-10分蒸す

DAY3
かぼちゃの煮物/
🥬材料
・水 200ml
・ほんだし 小さじ1
・砂糖 大さじ1
・醤油 大さじ1
・みりん 大さじ1

📝レシピ
1.カボチャを食べやすい大きさに切る
2.圧力鍋に材料を投入
3.圧力モードで2分 (減圧されるまで放置)

🎧 music 🎧
♪ smoothie | prod. by Jp Lofi
Link: https://www.youtube.com/watch?v=P3foMTsjekk
♪ Marshmallow (Prod. by Lukrembo)
Link : https://www.youtube.com/watch?v=y7KYdqVND4o
♪ Mug (Prod. by Lukrembo)
Link : https://www.youtube.com/watch?v=x-_mkUB4J38&t=0s

#電気圧力鍋 #ティファール #時短レシピ #簡単レシピ #ほったらかし調理 #時短調理