23日(木)の食卓から。

7/23(Thu)
左は残っていた薄塩味めかぶと卵のスープです。鶏ガラスープで中華風の味をプラスです。
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価格:1660円 |
中は冷凍里芋(198円)の鶏ミンチそぼろ煮です。冷凍庫に残っていた鶏ミンチ約100gを使ってみました。
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価格:2980円〜 |
右は昨日の残りで、チンジャオロースです。豚角切り肉・タケノコ水煮細切り・ピーマンが具材です。中華街横浜大飯店製の合わせ調味料を味付けに使ってます。
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価格:4230円 |
本日の食材費は198円でございました。
*全て税抜きで8%の消費税がこれ以外にかかっております。
From the Dinner Table on Thursday, July 23
On the left is a soup made with the remaining lightly salted mekabu and egg. I added chicken stock to give it a Chinese-style flavour.
In the middle is simmered taro with ground chicken. I used frozen taro (198 yen) along with about 100 grams of ground chicken that had been left in the freezer, creating a hearty, savoury dish.
On the right is the leftover Chinjao Rosu from yesterday, made with diced pork, shredded bamboo shoots, and green peppers. It is seasoned with a Chinjao Rosu sauce made by Yokohama Daisanten, a well-known restaurant in Yokohama Chinatown.
Today’s ingredient cost was 198 yen.
*All prices are before tax, with an additional 8% consumption tax applied.


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