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Stir-fry (stir-fried yellowtail and vegetables) | Aoi's school lunch room / Recipe transcription from nursery school and elementary school school lunch recipes

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Aoi's cafeteria in Okinawa

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Ingredients

ぶり : 250g
(A)醤油 : 2g
(A)酒 : 4g
(A)生姜チューブ : 1g
片栗粉 : 25g
にんじん : 60g
ピーマン : 40g
玉ねぎ : 70g
油 : 17g
水 : 300g
(B)顆粒コンソメ : 0.3g
(B)砂糖 : 3g
(B)醤油 : 3g
(B)塩 : 0.2g
(B)酢 : 8g
(B)ケチャップ : 16g
(B)水 : 30g

Time required

35minutes

Procedure

1) ぶりの下準備をする 00:35
ぶりを2.5cm角に切る。
ボウルにぶり、(A)を入れて揉み込む。
2) ぶりを焼く 00:39
1に片栗粉をまぶし、オーブンシートを敷いた天板に並べる。
オーブントースターで15分ほど焼く。
3) 野菜を切る 01:49
にんじんを4cmの長さの細切りにする。
ピーマン4cmの長さの細切りにする。
玉ねぎを横半分の薄切りにする。
4) 加熱する 03:10
Add water and 3 to a frying pan and bring to a boil.
Cook over medium heat for about 8 minutes.
Increase the heat to high and evaporate the water completely.
Add oil and fry for about 3 minutes.
Add 2 and mix.
Add (B), reduce the heat to low, and heat until the seasonings are absorbed.

Point

・In the video, the yellowtail is cut with kitchen scissors.
・If you are baking yellowtail in the oven, preheat to 180 degrees and bake for about 15 minutes.
- Cutting vegetables into thin strips reduces cooking time and makes them easier for children to eat.
- Boiling vegetables thoroughly before frying reduces their spiciness and bitterness.
・In step 4, when adding and mixing 2, stir-fry to mix the vegetables, oil, and yellowtail.
・When feeding to a 1-2 year old, it is best to remove the skin from the yellowtail after making it.