【コストコ購入品紹介】3日間の夜ご飯と簡単レシピ🐙小分け冷凍｜ツリーの足元カバー🎄こどもと猫との暮らし
I’m heading to Costco, so I brought an ice pack. If there wasn’t a seam in the middle of this pocket, the ice pack would fit perfectly. I’m off. I’m back. What? A hug? You get off and jump once. Organic mushrooms. Calbee potatoes. Organic bananas. Seven. Custard cream croissants. 168 large Ziploc bags. Oikos lemon. Daikon radish . Murcott. Atlantic salmon belly. Domestic chicken thighs. Domestic chicken wings. Octopus for sashimi. Mentaiko roe. Frozen raw shrimp. Milk. Schauessen. Seasoned mozuku seaweed. US beef belly. Sangen pork belly. Sangen pork belly yakiniku. Ground beef (80% lean). Oh no, it’s leaking. Bokuya pudding with Shine Muscat grapes. Tuna. 20 eggs. 600ml Pietro dressing. 1650g rice oil. 2.2kg finishing powder. 60 non-sticky heating pads, NeiRipa sheet mask. Meiji Macadamia Chocolate 2,398 yen, Jagarico. Strong carbonated water. I can’t help but eat a whole box of macadamia chocolate, so I appreciate the individual packaging. Marcott’s orange and mandarin orange treats. I snack on them with Oikos. They ‘re easy to peel and bite, so I can eat about three at a time. Ziploc bags used for making roast beef and chicken ham. This size is convenient. I freeze meat in small portions. I often make whatever I want, so I freeze them without seasoning. I use ground beef to make hamburgers and keema curry. I also make croquettes and meat sauce. I’m making dinner. I ‘m making pork belly and daikon using daikon radish and pork belly. I’m frying the pork and daikon radish. I’m adding Japanese dashi, 100ml water, sugar, mirin, and soy sauce. I’m simmering the daikon radish until it’s soft. These mushrooms are gorgeous. I wiped them clean with kitchen paper and cut them into quarters to make ajillo today. I’ll cut the rest into quarters and slice them and freeze them. If you have frozen shrimp from Costco, you can make ajillo in no time. The slices are also delicious fried and topped on a salad. Sea urchin came to play. Good morning. Cuddles? Done. Today’s main dish is octopus. It’s an octopus party with sashimi, octopus rice, and ajillo . I’ll wash the head thoroughly and eat it as sashimi. For the octopus rice, I cut them into bite-sized pieces and mixed them with sake, mirin, Japanese dashi, and light soy sauce. I added ginger and water and cooked the octopus on top. For the ajillo, I chopped them into chunks. The next day, I made octopus peperoncino and what I guess is takoyaki (scallion takoyaki) with octopus on grilled green onions. Seasoned mozuku seaweed. It’s easy to eat as is, and it has a convenient zip-top. Cucumber. Olive oil, garlic. The mushrooms are large, so I’ll simmer them for a while. Meanwhile, I’ll grill the belly ribs. I tried some and they were so delicious I bought more. I’ll freeze the rest. I’ll add the octopus and season with Crazy Salt. The ajillo is done. The sample was steamed with ponzu sauce, so I tried the same. It’s nicely browned. It was delicious. The octopus rice is also cooked. Let’s eat! Let’s eat. Uni-chan has been burying her face in my mouth a lot lately. It’s so cute when she rubs her face. For dessert, I’ll have pudding. The Shine Muscat flavor seems to be a new release. I’ll have it my way. “It’s fun to crack it open.” I was excited to try the lime sauce, but it’s refreshing yet sweet and delicious. Personally, I prefer it without the sauce. Each retinol mask contains 30 sheets. Even if you use it every day, it costs 1,749 yen for a month. The sheets are quite thin, but they’re still moist. I use it every night and it feels good. I’ll leave the mask on and use the hair dryer. I’ll make breakfast. Microwave the potatoes for 3 minutes. The Costco eggs are on the right. They’re big. I’m going to make boiled eggs. I froze the cream croissants last night. I’ll thaw them a little and toast them. I’ve got a large bag of shawarma. I’ll freeze the rest. I’ll bake the potatoes as well. My kids love Milo. Consommé, black pepper. My kids loved the cream croissants and said they were incredibly delicious. Have a great day. I’m going to freeze the chicken in small portions. The amount of chicken thighs in each pack varies, so I take them out, wipe off the drippings, and separate them into individual pieces. This time, each piece was large, so I only had six. I ‘ll use up a small amount of chicken wings for soup, and freeze the whole bag for deep-frying and baking. My freezer is full. I won’t need to buy meat for a while. I’m going to make dinner. Today’s menu is sundubu and samgyeopsal. I forgot to buy the sundubu seasoning at Costco, so I’m going to make it using a recipe I found. Garlic, 750ml water. Dashida, chicken stock, gochujang, chili powder, oyster soy sauce. Seafood mix. I forgot to add the raw shrimp. It won’t fit. I’ll change the pot. Oyster sauce, kimchi, sugar, sake. Taste and adjust. I added too much chili powder, so it seemed too spicy for the kids, so I added more sugar. Delicious. You don’t need to buy the seasoning. Finish with a drizzle of sesame oil. I’m making a namul with komatsuna, carrots, and bean sprouts. I want to do it all in one pot. Chicken stock, salt, sesame oil, sesame seeds. I season the bean sprouts the same way. Adults also add kimchi. Making the samgyeopsal sauce. Gochujang, miso, sugar, garlic, sesame oil. Heat in the microwave for 20 seconds and it’s ready. I’ll grill the meat in a frying pan. Now it’s time to eat, let’s eat. The thing I’ve been looking forward to has arrived. I’ve been thinking about it for years, but I finally wanted it, so I bought it. It’s a tree base cover. It’s attached with string, so it’s easy to place. Just wipe it lightly and stick on some protective felt. I had five left over. Just place it at the base of the tree. Spread the leaves out to cover the gaps, and it’s done. It’s cute. My Halloween tree is finally finished. Let’s make dinner. Today’s main dish is hamburger steak. I’ll microwave the onion for 3 minutes. The side dishes are potatoes, carrots, and green beans. I’ll soften everything in the microwave. Peel the pumpkin and chop it into bite-sized pieces. Prepare sliced onions for the pumpkin soup and hamburger steaks. Drink your usual vinegar. Fry the onions in butter until soft, then add 300ml of water , consommé, and light soy sauce. Add the pumpkin and simmer for 10 minutes. The oil bottle I washed has dried, so I refilled it with rice oil. I wash it after each refill. Blend in a blender. Add 300ml of milk and blend over low heat. Taste and add sugar and consommé. Finished. Add onions, eggs, breadcrumbs, milk, salt, pepper, and nutmeg. Since I’m making stewed hamburger steaks, I fry the onions and mushrooms in butter. Grill the hamburger steaks. The 80% lean ground beef didn’t release much oil, and the meat’s flavor was strong and delicious. Today I’ll use a simple demi-glace sauce. 100ml water, red wine, sugar, consommé, ketchup, sauce. It’s simmered, so it’s okay if it’s not cooked through. Add a little meat juice. Add consommé, light soy sauce, salt, and bouillon. Simmer for 10 minutes. Returning home from a trip to the airport. It’s getting dark earlier now. Soup cups I bought at the pottery festival. They’re so cute. Done. Serve with Pietro dressing. The leftover pumpkin soup will be for tomorrow’s breakfast. Window? Thank you for watching until the end.
高評価、コメント、ハイプ、いつもありがとうございます☺️
サムギョプサルのタレ、テロップで「酒」が抜けていました🙇♀️
【動画内のレシピ】
・豚バラ大根
水100ml
砂糖
みりん
醤油
・タコ飯
生姜
酒
みりん
和風だし
薄口醤油
・アヒージョ
オリーブオイル
にんにく
クレイジーソルト
・ジャーマンポテト
コンソメ
ブラックペッパー
・スンドゥブ
にんにく
水750ml
ダシダ
鶏ガラスープの素
コチュジャン
粉唐辛子
牡蠣醤油
オイスターソース
砂糖
酒
ごま油
・ナムル
鶏ガラスープの素
塩
ごま油
ごま
・サムギョプサルのタレ
コチュジャン
味噌
酒
砂糖
にんにく
ごま油
・かぼちゃスープ
水300ml
コンソメ
薄口醤油
牛乳300ml
砂糖
・煮込みハンバーグ
デミグラスソース缶
水100ml
赤ワイン
砂糖
コンソメ
ブイヨン
ケチャップ
ソース
薄口醤油
塩
【動画内のアイテム】
・ツリーの足元カバー
https://room.rakuten.co.jp/room_4617e30ee7/1700221772378194
愛用品は楽天ROOMに載せています↓
https://room.rakuten.co.jp/room_4617e30ee7/items
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