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<p>â Steamed summer vegetables</p>
<p>â Material (amount that is easy to make)<br />
Eggplant 3<br />
1/2 each for paprika (red and yellow)<br />
10 red pepper<br />
4 tbsp olive oil<br />
(A) Dashi soup 300 ml<br />
(A) Soy sauce, mirin 2 and 1/2 tablespoons each</p>
<p>â How to make<br />
<img class="ranking-number" src="https://recipe-douga.com/wp-content/themes/jin/img/rank01.png" /> Mix (A) in a container.</p>
<p><img class="ranking-number" src="https://recipe-douga.com/wp-content/themes/jin/img/rank02.png" /> Cut the paprika into 3 to 4 equal parts vertically so that the tip of the shrimp is cut and not burst.<br />
Eggplant is divided into quarters.</p>
<p><img class="ranking-number" src="https://recipe-douga.com/wp-content/themes/jin/img/rank03.png" /> Heat 3 tablespoons of olive oil in a frying pan and boil the eggplant over high heat.<br />
When the cook goes through, take it out and put it in the container of 1.</p>
<p><img class="ranking-number" src="https://recipe-douga.com/wp-content/themes/jin/img/rank04.png" /> Heat the remaining olive oil in the same frying pan over medium heat,<br />
Add paprika and shishito and bake,<br />
In addition to 1, spread a wrap and keep until the heat is removed.</p>
<p>★ Points<br />
Even if you chill it in the refrigerator and eat it, the taste is familiar and delicious.<br />
Please use your favorite summer vegetables.</p>


夏野菜の焼きびたしのレシピ・作り方
