Скачать с ютуб 料理　一 в хорошем качестве

料理　一

料 理 | | | | | 一 今月から、毎月一つの料理をご紹介してゆきます。 南の地・熊本にいち早く訪れる旬の食材、泰勝寺の庭の恵み、鳥や虫の声、風や葉の奏でる音、台所の風景、素材を切る音、鍋から立ち上る湯気...。 一つの料理が生まれるまでを、短い映画を楽しむように見て、感じていただければ幸いです。 終わりにレシピも掲載しております。 ぜひみなさんの台所でも作ってみてください。 第一回は「じゃがいものニョッキ」です。 Starting this month, we will be introducing one dish every month on our YouTube channel. The seasonal ingredients that arrive early in the southern area , Kumamoto, the blessings of the garden of Taishoji, the songs of birds and insects, the sounds of the wind and leaves, the scenery of the kitchen, the sound of cutting ingredients, the steam rising from the pot... We hope you will enjoy watching and feeling the process of creating a single dish as if you were watching a short movie. The recipe is below. Please try making it in your own kitchen. The first one is "Potato Gnocchi". _____ cook : 細川亜衣 hosokawa ai cinematography / edit : 穴見 春樹 haruki anami music : haruka nakamura album 〈青い森 - 蔦屋書店の音楽 - 〉 “森のピアノ第二番”・“森のピアノ第三番” #細川亜衣 #harukanakamura #taishoji #料理 #じゃがいものニョッキ taishoji HP : https://www.taishoji.com オンラインショップ “エプロンとレシピ” : https://grembiuli-ricette.com music link : https://shop.harukanakamura.com/items... dress & apron : MOUSSE *MOUSSEの展示会を2024年6月1〜3日にtaishojiにて開催いたします。 なお、会期中の3日間は“細川亜衣 野菜と果実を食べる会”を同時開催いたします。 ぜひ足をお運びください。 ご予約方法・詳細はtaishoji InstagramまたはHPより。 _____ "Potato Gnocchi" for 1 person Gnocchi Potatoes　　　 100g All purpose flour 　Approximately 1/3 amount of weight of potatoes 　 (in this case, around 30g for example) Sauce Preserved Yuzu　 to taste Butter (Stored in a freezer before cooking) Italian parsley Coarse salt −Recipe 1. Steam the potatoes with their skins on until become soft. 2. Peel the skins while it is hot and carefully remove the eyes of the potato and green parts. 3. After peeling the skins and removing them, mash the potatoes with a masher and spread it out on a cutting board. 4. Once the mashed potatoes gets cooled down, add the flour to the mashed potatoes and mix them as if cutting with a card. 5. Knead them all together on the cutting board or in a bowl until the flour completely dissolves without any cracks, and leave it for a while. 6. Dust the flour on the cutting board in order to prevent the dough from sticking, and cut out a handful of dough. 7. Roll out the dough with your palms on the board until it becomes a 1cm thick stick, then cut it into 1cm pieces as gnocchi. 8. Immediately separate the gnocchis one by one and sprinkle them with flour to avoid them from sticking. 9. Chop the “preserved yuzu” into small pieces. 10. Chop the Italian parsley coarsely just before boiling the gnocchi. 11. Take out the butter from the freezer and cut it into thin slices as needed. 　 12. Boil water, add salt to taste and boil the gnocchis on high heat. 13. Scoop them out when they have risen to the top of water with a colander, drain the water properly from them and dish them up on a warmed plate. 14. Sprinkle the gnocchis with the preserved yuzu, the butter, the Italian parsley, and coarse salt to taste. Preserved Yuzu 1. Cut a yuzu in half, remove the seeds, and sprinkle with salt equal to 20% of the weight of the yuzu. 2. Leave it at room temperature until the salt dissolves, then store it in a cool, dark place or refrigerator. 3. For the first few years, the color is bright yellow with a refreshing aroma, but after a few years of ripening, it turns amber with a richer aroma. You can use it as a secret ingredient in soups and stews, or chop it into the desired size to add it to any dishes, sauces etc. It is very salty, so be careful with the amount you add. You can also use lemon instead of yuzu.