The 2nd Aboutgaya Local Production for Local Consumption Cooking Contest

1 bundle

Cut the komatsuna into small pieces, cut pumpkin into claps, mix flour, potato starch and egg, add somen and mix. (If somen is added, the powdery texture will be eliminated.)

Put half of sesame oil (1 tablespoon) in a frying pan, warm it, add 2 and bake for 3 minutes until brown. Cut it into four equal parts with a spatula, make it smaller, and then turn it over.

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

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

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

②Add 1 with rough heat, and add sesame seeds.

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

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

Solve the chicken consomme soup with 100ml of hot water. Mix 2 tablespoons of olive oil, chopped anchovi, chili pepper (put while watching the spicy taste), 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 tuna, onion, shimeji, and komatsuna stems, and add pasta sauce of 3.

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

Serve in a bowl, decorate white-haired green onions, mini tomatoes, and turn olive oil a little.

Komatsuna

Tomato

Tomatoes and whole canned tomatoes are cut into pieces, potatoes are peeled 1.5cm squares, eggplants are cut into 1.5cm squares, pumpkins are seeds and cotton are cut 1.5cm squares, garlic is chopped, and komatsuna is about 4cm in length Cut.

②

Sprinkle 1 tablespoon of olive oil into a frying pan and fry the minced chicken breast and garlic so that it can be flipped.

②In, add tomato, ketchup, bouillon and laurier, and cook over medium heat for about 10 minutes. Put the raw tomatoes and boil for another 10 minutes. After 20 minutes, remove the roller and turn off the heat.

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

Put salt and spaghetti in a pot where the hot water is boiled and boil as indicated on the package. (This time, use what is boiled for 4 minutes.) Turn off the heat, give it to a colander and drain.

③Add 4 to the boil for a while, stirring on medium heat for 2 minutes while stirring occasionally.

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

Serve spaghetti in a bowl and serve vegetables on top of spaghetti.

Kelp soup (three times concentrated)

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

②Add 3 to 2 and cook for 3 minutes.

④Add all seasonings to it.

Add udon balls, stew for 3 minutes and season the taste.

Serve in a bowl and add green onions as you like (you can boil).

Powdered cheese

Cut out the contents of the tomato. (retained for potage)

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

Put 5 in the hollowed tomato and put the star-shaped takuan and large leaves.

②Crush the contents of the tomatoes left in, add soy milk and salt and mix.

Sprinkle with pepper and powdered cheese.