[Lunch Recipe] Vermicelli Salad
↓ ↓ ↓ I post the recipe ↓ ↓ ↓
i'm wakappe, a former registered dietitian at a nursery 👩🍳
Utilizing the experience of making school meals
I will introduce various recipes and menus!
Thinking about the child's nutrition and the family
I don't know what to make.
I don't know how to make it.
There is no time and 💦
With a little trick and ingenuity to people
Introducing easy and nutritious rice ♥️
Thank you for your hard work.
~ Ingredients ~ (for 4 adults)
Mung bean vermicelli 40g
1 / 5 carrot
1 / 2 cucumber
1 chicken breast
● Seasoning
soy sauce tablespoon 1
Sugar tablespoon 1
Vinegar tablespoon 1
a pinch of chicken soup
Sesame seeds
~ How to make ~
① Shred carrots, boil water and boil with vermicelli and chicken breast
② I'll give it to you when the carrots and chicken breast are cooked
③ Shred the cucumber
④ Put vermicelli and carrots in a bowl and cut them short
⑤ Combine with cucumber |
⑥ Boiled fillet, split and put in ⑤
⑧ Add seasoning and sesame seeds and mix to complete ✨
Thank you for your hard work.
Did you know there are two types of 📣 noodles?
I didn t even know until I worked 😳😳
Vermicelli made of potatoes and sweet potatoes
And
vermicelli made of mung beans
Mochimochi condition and slippery condition are different
Mung beans are smoother ✨
those who are chewy are vulnerable to heat
Because it becomes like a dumpling
It may be a little difficult to make when making salad 🥹
But it's delicious to eat ♡ ♡
Use it according to your preference!
Thank you for your hard work.
In this post, I have been making school meals for many years at a nursery school
Easy for children to eat, conscious of nutritional value
We deliver food in an easy-to-understand manner through videos.
◎ Mom who is worried that children do not eat!!
◎ Children's nutrition is anxious mom!!
◎ I want to know various recipes mom!
i've been cooking lunch for 11 years
I will teach you the recipe of nursery school lunch 👩🍳♥️
We will help you every day when you are worried about the menu
If there's something you don't understand
Ask me anything ✨
給食の春雨サラダって、家で作ると「春雨がくっついて団子みたい…」となりがちなんですが、これ、春雨の種類でだいぶ変わります。私も最初は知らなくて、同じ分量で作ってるのに仕上がりが毎回違って困ったことがありました。 まず、春雨には大きく分けて2種類あります。ツルツルしやすく熱に強い“緑豆春雨”と、モチモチしやすく熱に弱めな“じゃがいも・さつまいも系の春雨”。給食っぽい「さっぱりツルツル」を狙うなら、緑豆春雨が扱いやすいです。スープに入れても溶けにくいので、ストックしておくと便利でした。 家で失敗しにくくするコツは3つ。 ① 茹で時間は「表示より気持ち短め」 春雨を柔らかくしすぎると、和える時に切れたりベタついたりして固まりやすいです。表示時間どおりに茹でても、余熱でどんどん柔らかくなるので、最後は少し芯がなくなる程度でOK。 ② 茹でたらすぐザルにあげて、軽く水気を切る 水にさらしすぎると味が入りにくくなるので、私はサッとだけ冷まして粗熱を取るくらいにしています。水気が多いと味が薄まるので、ザルでしっかり切るのが大事。 ③ 先に“春雨だけ”調味料と和えてから、野菜を混ぜる 春雨は味を吸いやすいので、先にしょうゆ・砂糖・お酢・鶏がらスープを絡めると、ムラになりにくく給食っぽい味になりやすいです。そのあとで、千切りきゅうり・人参・裂いたささみを混ぜると、野菜から出る水分で味がぼやけるのも防げます。 時間がない日は、ささみをレンジ加熱にしたり、きゅうりは塩もみして水気を軽く絞ったりするとさらに安定します。春雨の種類を選ぶだけでストレスが減って、給食の“あの味”に近づくので、ぜひ一度緑豆春雨で試してみてください。
