Chilled oven 4 items at the same time

👇 other recipes here.

@ cooking.misakomama

If you think it looks delicious, please let me know in the comments 🥰🫶

① Chilled Shrimp Steamed Egg Okra Crab Stick Ang

② Eggplant and myoga pickled with grated pork

③ Pumpkin crispy ham honey mustard

④ Grilled red paprika and tuna in garlic oil

Time saving point 👇

・ Okra and crab stick paste in advance

After cutting the eggplant, soak it in salt water and remove the lye every 10 minutes.

· When it becomes 4 items, start preheating the oven to 200 degrees

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Because it is the same temperature and time, it can be combined with other recipes 🤗✨

If you combine the ingredients in the refrigerator,

The number of shopping is also reduced ⏰✨

Make it and bring it to the table

If it is left over, it can be stored with a lid ◎

Busy Mom's Daily Life

May even a little margin be born 🕊️🤍

[Misako Mama oven simultaneous 4 dishes menu]

Total for 3-4 adults

In an oven preheated to 200 ° C

Just do it for 20-30 minutes!

* 30-40 minutes for two stages

The recipe 👇

If you think it looks delicious, please let me know in the comments 🥰🫶

The recipe is pinned in the comments 📍

🔁 easy to look back ✨

① Chilled Shrimp Steamed Egg Okra Crab Stick Ang

[iwaki heat-resistant glass container 500ml vertical]

2 eggs

4 frozen peeled shrimp

[A]

White soup tablespoon 2

300 ml of water

[B]

4 okra

4 crab sticks

100 ml of water

White soup tablespoon 1

1 teaspoon ponzu sauce

① Melt the egg, add [A], mix, put frozen peeled shrimp in a container while rubbing egg liquid and pour

② Cover with aluminum foil and bake in an oven preheated to 200 ℃ for 20 to 30 minutes (about 25 minutes) to remove rough heat

③ Put the okra and [B] cut into small pieces in a heat-resistant container, heat in a microwave oven at 600W for 1 minute and 30 seconds, mix until the okra naturally thickens, and add the loosened crab sticks.

④ Put ③ on the steamed egg and cool it in the refrigerator when the rough heat is removed

② Eggplant and myoga pickled with grated pork

[iwaki heat-resistant glass container 1.2L square]

Chopped pork 300g

3 eggplants

Potato starch tablespoon 1

Sesame oil tablespoon 1

2 myoga

5 large leaves

White sesame seeds

[A]

Grated daikon (2 cm wide slices)

3 times concentrated noodle soup tablespoon 4

1 teaspoon soy sauce

2 teaspoons of hondashi powder

1 teaspoon grated ginger

mirin tablespoon 2

① Add the chopped eggplant to a plastic bag and soak it in salt water (200 ml of water and 1 teaspoon of salt) for 10 minutes and drain it.

(2) Add potato starch and sesame oil to another plastic bag, put in a heat-resistant glass container, and add eggplant.

③ Bake in an oven preheated to 200 ℃ for 30 minutes,

While it is hot, add [A], let it blend in, take the rough heat and cool it in the refrigerator

④ When it cools, sprinkle shredded myoga, shiso leaves, and white sesame seeds

Point: If you add eggplant after removing lye with salt water, it will be easy to cook softly. Coating with potato starch and sesame oil makes it fragrant.

③ Pumpkin crispy ham honey mustard

[iwaki heat-resistant glass container 500ml vertical]

Pumpkin 250g (8 slices)

1 teaspoon olive oil

Cream cheese (Kiri) 4 pieces

8 slices of ham

A little black pepper

[A]

1 tsp each of grain mustard and lemon juice

honey tablespoon 1

2 tablespoons olive oil

① Cut the pumpkin into easy-to-eat sizes 7-8mm wide

② After putting Kiri cut in half on the pumpkin, wrap it with prosciutto

③ After arranging in a container, bake in an oven preheated to 200 ℃ for 30 minutes

④ Cool in the refrigerator over the mixed [A]

Point: Prosciutto is easy to stick and wrap. By heating it, it becomes a fragrant taste like smoked. It also goes well with white wine 🍾

④ Grilled red paprika and tuna in garlic oil

[iwaki heat-resistant glass container 200ml 4 cups]

1 red paprika

1 can of tuna (with soup)

[A]

olive oil tablespoon 1

1 tsp grated garlic

1 teaspoon consomme

A little black pepper (optional)

① Cut the red paprika in half lengthwise, remove the seeds and stem, and cut each into 4 equal parts.

② Put red paprika and canned tuna together with the soup in a container.

③ Add [A], blend in the whole, and bake in an oven preheated to 200 ℃ for 30 minutes

④ Take the rough heat, cool it in the refrigerator and sprinkle black pepper if you like.

Point: By baking red paprika with tuna juice, it becomes fragrant and juicy. When cooled, the sweetness of red paprika is brought out more

The Recipe

# cooking

Recipe for short time

# oven

# somen