


High Steamed Vegetables | 高温蒸し焼き野菜
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- Prep Time
- Minutes
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- Cook Time
- Minutes
- Difficulty Level Easy | 簡単
Ingredients
- Bell peppers|パプリカ
- Brocoli (and it’s stem)|ブロッコリー
- Carrots|キャロット
- Cauliflower|カリフラワー
- Green & Red peppers|緑&赤ピーマン
- Turnips|かぶ
- Onions|タマネギ
- Potatoe|じゃがいも
- Satoimo (Japanese potatoes)|里芋
- Small onions|ペッコリーノ
- Bouillon, 1 cup of Water|ブイヨン(コンソメでも代用)1カップ
- Salt and Pepper|塩胡椒
Instructions
- This dish can be made of any vegetable ingredients of your choice. Prepare each individual vegetable as to how you would like it - soft boiled, boiled but crisp, rather raw. Using an aluminium pan (with a lid), heat the pan until it is extremely hot. Place all the prepared vegetables into this aluminium pan with 1 cup of bouillon and tightly hold the lid to enclose the steam. Hold the lid for about 30 ~ 40- seconds. Open the lid and serve immediately, with added salt and pepper if necessary.
- 野菜も特別にコレ!と言わずに季節の野菜やお好みの野菜を調理するのがコツ。 事前に野菜は好みのかたさに茹でておき、アルミ製の平鍋を高温に温めておきます。かなりの高温にし、野菜の一斉に平鍋に入れ、お水(1カップ + ブイヨン)で蒸し焼きにします。蓋を閉めての蒸し焼きは30〜40秒程度です。野菜からじっくりと甘みが出て、食卓に出す前に塩こしょうで味を整えます。
- Course : Dinner | 夕食, Lunch|昼食
- Recipe Type : Side Dish|お惣菜(おかず)Vegetable|野菜
- Ingredient : Vegetable | 野菜
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