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Easy Recipe to Enjoy the Crispy Feeling 🥬 Sorashinsai in Season in July

🥬 July is the season of Sorashinna ✨

The crunchy texture is attractive and can be used for various dishes such as stir-fried garlic, boiled egg soup 🍳🌿

Registered dietitian Yukinabe summarizes the nutrition of Kushinsai, how to choose delicious, tips for cooking to leave texture, and how to store 😊

It is also recommended after a busy day or when you want to incorporate seasonal vegetables 🌈

Click here for details and recipes 👇

https://ameblo.jp/arahama0319/entry-12972721679.html

Seasonal ingredients and useful information for daily meals 🍀

Save and follow if you're curious ✨

Summer Vegetables Recipe

Seasonal ingredients

# easy # recipe

Registered Dietitian

7/15 Edited to

私も空心菜をよく購入しますが、鮮度のよいものを選ぶポイントは葉の色が濃くてみずみずしいこと。茎がしっかりしていてハリがあるものを選ぶと失敗が少ないです。空心菜は高温多湿を好む野菜なので、収穫後は乾燥によって鮮度が落ちやすいです。私は、キッチンペーパーで包んでから保存袋に入れて野菜室で保存しています。この方法で2〜3日以内に使い切るのがおすすめです。調理するときは強火で手早く炒めるのが美味しく仕上げるコツです。茎を先に炒めて少し柔らかくなったら葉を加えると、シャキシャキ食感をしっかり楽しめます。にんにくの香りが空心菜によく合い、簡単な炒め物がご飯のおかずにぴったりです。おひたしや卵入りスープにするのも簡単で、忙しい日のお手軽メニューとして重宝しました。空心菜はカリウムや食物繊維も豊富で、カロリーも低めなため健康志向の方に特におすすめの食材です。β-カロテンやビタミンCは油と一緒に調理すると吸収率がアップするので、ごま油やオリーブオイルで炒めるのは栄養面でも理にかなっています。旬の空心菜を使った料理は季節の味覚を感じられ、食卓に彩りを添えてくれるので、ぜひ取り入れてみてください。

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