!["What ingredients do you always keep in stock?" <40,934 votes> [Tell us! Everyone's Clothing, Food, and Shelter "Everyone's Lifestyle Survey Team" Results Announcement, 667th Edition]](/static/img/a6a5b0a55d540fea_m.webp)
"What ingredients do you always keep in stock?" <40,934 votes> [Tell us! Everyone's Clothing, Food, and Shelter "Everyone's Lifestyle Survey Team" Results Announcement, 667th Edition]
1. In the d Value Pass "Professional Easy E-Recipe," a new project, questions about the user's clothing, food, and shelter appear daily. This is T from the E-Recipe editorial department.
This is T from the E-Recipe editorial department. New project
■What were the results this time?
Today's question is
"What ingredients do you always keep in stock?" So, what are your answers...?
The results of the question, "What ingredients do you always keep in stock?" are...
・1st place: Retort pouch products 36%
2nd place: Canned goods 26%
3rd place: Dried noodles 24%
4th place: Nothing in particular (12%)
※Round up or down to the nearest whole number.
40,934 votes
How were the results?
How were today's results? Surprising? Or just as you expected? Look forward to tomorrow's results!
■Today's Recommended Recipe
5-6 potatoes
Mackerel (canned in miso sauce) 1 can
1/2 onion (minced)
大葉 5枚
<衣>
2-3 tablespoons of flour
卵 1個
1.5-2 cups breadcrumbs
1/8 head of cabbage
8 cherry tomatoes
Frying oil (appropriate amount)
1. Peel the potatoes, cut them into four pieces, and place them in water.
2. Put the canned mackerel, including the liquid, into a frying pan, break it up with a wooden spatula and stir-fry, add the finely chopped onion and stir-fry together, then season with salt and pepper to taste.
3. Cut off the stems of the shiso leaves, chop them roughly, soak them in water, and then squeeze out the excess water.
4. Shred the cabbage, soak it in cold water until crisp, then drain it thoroughly in a colander.
1. Put the potatoes and plenty of water in a pot, bring to a boil over high heat, then reduce to medium heat and boil until a bamboo skewer can easily pierce them.
2. While the potatoes are still hot, mash them with a potato masher or similar tool after draining the water, then mix in the sautéed mackerel and onions. Once the potatoes have cooled slightly, add the shiso leaves and mix well. Divide the mixture into 8 oval patties, then coat them in the flour, beaten egg, and breadcrumbs in that order.
3. Place the croquettes in 170°C frying oil and fry until golden brown and crispy. Arrange on a plate with cabbage and garnish with cherry tomatoes.
