Without dropping the taste, rationalization of cooking, time, Save money

Title: Rationalizing cooking, without sacrificing taste, 
saving time and money.

When I become older, I often hear the voice that cuisine is cumbersome and tough.
However, cooking should not be neglected for health.
In this time, time and money savings by rationalization of short-time dishes and general dishes
With the theme of saying, I will write it.

How to make individual dishes, recipes and curries (spices)
Procurement destination such as coffee (also mail order mailing)
As it gets longer,
Also, I want to write it at a later date.

For that, pressure cooker is the best. Eating rice, too,

It can be done in 3 minutes. Signals with pressure, with shoes
When it sounds, medium and low heat (faintly, shitty
I say) and stop the gas fire in 3 minutes.
And, when the pressure button falls, it is completion.
There is a texture that is rich and rich.

Other, curry, stew, broth soup can also be done in 3 minutes.

Oxtail beef stew is OK in 7 - 8 minutes.
For details, please see the instruction manual of the pressure cooker you have.
If you do not have one, you might as well buy it.
The price is cheap from 4 thousand yen, at most 10,000 yen 
(for 2-3 people)

One day (for 2-3 servings) Cook 3 meals of rice,

Save the remaining rice in the refrigerator.
If the stewed meat of the meat is small, make several kinds, 
in the freezer

Those who are saving and having a week are also in the neighborhood.

However, I am trying to add Oshiko, Namuru, Salad and so on.

It is never handmade, it is reasonable.

Curry also bought spicy curry with flour mixed through mail order,

Gallam masala, cumin, cardamom, etc., if added,
It becomes more authentic curry.
However, if you use a commercially available curry roux, it is greasy and the stomach is leaning
Even those who say it is okay.
The reason is simple, do not enter the curry roux.
Turn on the appropriate amount (Kakutikiriko) into soup curry
Just alone, you can taste good enough.
If you want to add flavor to the taste, oyster sauce and half of soy sauce
(About 1cup ), if you put it, it will be really nice.

Unusual variety, udon noodles, soba, pasta 

if you are a pressure cooker,
OK in about 1 minute. I need a little accustomed, but ...
Because dry noodles get softer soon, so for each pressure pot,
Sprinkle with water, quickly cool down, and lower the pressure.
Then, the chewy noodles are boiled up.
* Those who seem to be in danger are OK as usual.

I woke up around 5:30 in the morning, first picked coffee beans,

I can catch it with a mill.
My wife is handmade Nan (12 pieces at once, once a week, I make it.)
, Pizza sauce (a little moisture) coloring, bacon, cheese on top,
I am going to microwave for a few minutes. Cut one piece into four equal parts, sprinkle with Tabasco
eat. We also prepare onion, avocado for topping.
We will have coffee, together. Depending on the day,
I bowed curry and topped with thin eggs.
* I make 12 homemade Nan, once a week, once a week.


Nan's material cost, 12 sheets, medium-sized powder 500 g (¥ 60)
Live yeast (saffy green label) 12 g (¥ 50)
Cheese, onion, sauce, egg (¥ 70)
As a total of ¥ 180, 1 person, because it is 1 piece, 1 piece: ¥ 15
It is two days for a couple, six days for one day. (Cheap!)
* By the way, at GM supermarket, medium power powder \ 105 - 120

Arrange raw ham or the like, roll it,
I also eat it like Starbucks roll .

Lunch is on Monday, potatoes, pork loin, roses, or bird thigh

And onion, carrots, in a frying pan, stir in a pressure cooker for 3 minutes.
We will make a pot full at once. It is used for curry, pork and soup,
Arrange and cook. If the dishes are too much, freeze.
Basically, at the beginning, there is no seasoning. Prepare for separate dishes
I use it as an ingredient soup.

Curry is a spice mix, but Curry Lou does not use it.

If you need it, you can use karakuri powder. (To prevent stomach drooling)
Beef is almost never used. (Except beef stew · · ·)
In that respect, I am gentle to your wallet and stomach lean.
Pork juice and bird juice are also good. (I make a miso tailor)

I do not basically deep-fried. (Oyster, but only an exception)
As for pottery, there is a good shop near the fish（himono),
I am procuring it.

In the case of chicken, there are many tandoori chicken.
(I will use curry and yogurt, but ...)

As stir-fryers like china, oyster sauce and dumpling sauce

There are many things put in.

My wife likes hard-fried noodles (dish udon), so stir-fried food
In case of surplus etc., I will put it on the dish udon and eat it.

Especially favorite stir-fried sauce is stir-fried eggplant served with eggplant (bean-plate sauce, sesame oil flavor)

Besides, a lot of bamboo shoots, Ellingi, beef rose meat
The core of cabbage and broccoli (the one whose trunk was cut small)
Stir - fryed with oyster and pea - plate sauce is the best.

For the body, seasonal vegetables and fish seems good.
In addition, for intestines, sweet potatoes, almost every day,
With gas grill, cut big sweet potatoes, bake whey
doing. Right now, it is Haruka.
I tried various kinds of sweet potatoes, but sweetness, nice feeling,
I decide on color, odor, taste and ease of handling.
With this, bowel movement and intestinal activity are also good.
  Because sweet potatoes are good for sunshine, we will buy ten sweets at one time.
* Storage in a refrigerator is useless, cold and weak against drying.
Oldman is a sweet potato selling area, wandering around,
It is not cool, but it is also for health.

I like sour hot noodles on cold weather in winter, and eat well.
However, because the seasoning is dense, using the remaining soup,
I also make a Chinese style grandpa, this is surprisingly superb.
  * I love MJ's acid noodle noodles.

I truly hope that I will be patient with just a little pension, I am frugal, lively, bright, healthy and healthy, after a serious illness.
Everyone, let 's live until 100 years old! ,
Aim, centenarian!
In addition, we have partly excerpted.