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携帯ポルトガル料理教室 | cook-portugal.net Reviews
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料理の話
もう、1品は煮豚。 . 最初は、強火で、豚のうまみをに逃がさないように。後は、弱火でゆっくりとたっぷりのお湯でゆホームページ用の料理、2品、料理、写真撮りしました。 でます。湯で汁はスープに使いますから捨てないように。このみでしょうがを入れて煮ても。 蒸した芋を潰した後、砂糖を加え弱火でゆっくりゆっくり練り上げほんの少しの水飴と最後に塩であんの味を調整します出来上がった2色おはぎ（いもあんとあずきあん）を手土産に母の家を訪ね、遅くなった冬自宅をして帰って来ました。 帰ってまもなく、ゆずを抱えた友だちが尋ねて来てくれて、今年もゆず胡椒に挑戦することを約束しました。ゆずの皮をすり潰すのが大変ですが、鍋にしろ、うどんにしろ冬の食卓には欠かせない脇役の一品ですから。手作りゆず、頑張ります。 母の家のレモンが色好きました。今年は数も多く、大きさもしっかりと大粒です。 もぎたてのレモンで、レモンスカッシュ！！さわやかです。 レモン1個を絞り砂糖大匙１杯 炭酸１本（２00cc）シェイクして出来上がり！ . ウォーターマーク テンプレート. Powered by Blogger.
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携帯ポルトガル料理教室
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