夏野菜の炊合せ
梅雨が明け暑い夏がやってきました、熱中症対策で冷たい飲み物をとるのも大切ですが、
夏バテ防止には、季節の食材でしっかり栄養をとるのも大切です。
今回はそんな季節の野菜を使った炊合せをご紹介。
Now that the rainy season is over, the hot summer has arrived.
Cold drinks are refreshing and help prevent heatstroke,
but it’s also important to nourish the body with seasonal ingredients to avoid summer fatigue.
This time, we’re making a simple, comforting stew using fresh summer vegetables.
今回は、体の熱をとるといわれる冬瓜となす。
夏バテ防止のかぼちゃと蓮根を使います。
This time, we’ll be using winter melon and eggplant,which are known for their cooling properties.
We’ll also add pumpkin and lotus root to help nourish the body and prevent summer fatigue.
Even though it’s called “winter” melon,it’s actually in season during the summer.
It contains a lot of water and helps cool the body,making it perfect for hot days.
まずそれぞれの野菜を食べやすい大きさに切ります。
冬瓜とかぼちゃはもっと大きくても大丈夫！
First, cut each vegetable into bite-sized pieces.
だし汁で蓮根などをしっかり煮ます。
この時かぼちゃは意外と早く柔らかくなるので後から加えます。
煮えたら火を止め味をしみこませましょう。
Boil the lotus root and other ingredients thoroughly in the stock.
The pumpkin softens surprisingly quickly at this stage, so be sure to add it later.
Once everything is boiling, turn off the heat and let the flavors soak in.
味がなじんだら出来上がり！
Once the flavors have blended together,
it’s ready to serve!