The 2nd Magaya Local Production for Local Consumption Cooking Contest

1 bundle

Cut the komatsuna into small pieces, cut the pumpkin into claps, mix flour, potato starch and eggs, add somen of 1 and mix. (If you add somen, the powdery taste disappears.)

Heat half the sesame oil (1 tablespoon) in a frying pan, add 2 and bake for 3 minutes until brown. Cut it into 4 equal parts with a spatula, make it smaller, and then turn it upside down.

Turn the remaining sesame oil and bake for about 3 minutes.

Stab the pumpkin with a chopsticks, transfer it to a cutting board when it is soft, cut it into bite-sized pieces, and arrange it on a plate.

Put the mirin in a pan and boil for 1-2 minutes to blow the alcohol. Put soy sauce there.

②Put 1 with the coarse heat, and add sesame.

Cut komatsuna into 5 cm pieces, divide shimeji into small tufts, slice onions, cut mini tomatoes in half, and green onions into white-haired onions.

Boil the soba a little harder than the display. (Leave about 3 tablespoons of boiled juice)

Dissolve the chicken consommé soup ingredients in 100ml of hot water. Mix 2 tablespoons of olive oil, minced anchovies, chili peppers (put while watching the spicy), and soy sauce to make pasta sauce.

Put 2 tablespoons of olive oil in a frying pan, fry the sliced garlic over low heat until fox-colored, and put it in 3.

Fry the stems of tuna, onions, shimeji and komatsuna, and add 3 pasta sauce.

⑤Put the leaves of buckwheat and komatsuna and fry so that it can be softened quickly (put the boiled juice left if the buckwheat sucks the soup and makes it dry). If the taste is thin, season with salt and pepper.

Serve it in a bowl, decorate it with gray hair green onions and mini tomatoes, and sprinkle olive oil a little.

Komatsuna

Tomato

Tomatoes and hall cans are cut off, potatoes are peeled, potatoes are cut into 1.5 cm squares, eggplants are cut into 1.5 cm squares, pumpkins are cut into seeds and cotton as skin, cut into 1.5 cm squares, garlic is chopped, and komatsuna is cut into about 4 cm long. Cut.

②

Put 1 tablespoon of olive oil in a frying pan and fry the minced chicken and garlic in a pan.

②Add canned tomatoes, ketchup, bouillon and lourier, and cook over medium heat for about 10 minutes. Add raw tomatoes, boil for another 10 minutes, remove the laurier after 20 minutes, and turn off the heat.

Add 1 tablespoon of olive oil to another frying pan, fry potatoes, pumpkins, eggplants, and komatsuna in that order, and season with salt and pepper.

Put salt and spaghetti in a boiling pot and boil it as indicated on the package. (This time, use one boiled for 4 minutes.) Turn off the fire, give it to a colander and drain it.

③Add 4 to bring to a boil, stir over medium heat occasionally and cook for 2 minutes.

⑥Add the boiled spaghetti and mix over medium heat until the whole blends.

Serve spaghetti in a bowl and serve vegetables on the spaghetti.

Kombutsuyu (3 times concentrated)

Cut the chicken into bite-sized pieces, cut the pumpkin into 5mm thick ginkgo, slice the green onions, cut the enoki to the desired length, and cut the fried oil into strips.

②Add 3 to simmer for 3 minutes.

④Add all the seasonings to

Put the udon balls, simmer for 3 minutes, and season.

Serve in a bowl and place the green onions as you like (you can boil them).

Powdered cheese

Cut out the contents of the tomatoes. (Take it for potage)

Boil the somen as indicated, put it in 4 and wrap it.

Put 5 in the cut tomatoes and put the star-shaped takuan and large leaves.

②Crush the contents of the tomatoes you have picked up, add soy milk and salt, and mix.

Sprinkle pepper and powdered cheese.