Autumn is deepening
The clouds are getting higher, the sky is wider, the air is clearer, and the trees are gradually changing color. The cherry trees along Meguro River are gradually losing their leaves, and the sky is becoming much more translucent.
Speaking of autumn, it's the season for appetite!
Am I the only one who has an increased appetite?
The other day my daughter's nursery school had a sweet potato digging event.
I came home with one large sweet potato, one medium-sized one, and one small one.
So,
The next day I'll put one of the medium ones in miso soup with onions and maitake mushrooms, and the small one is cute so I'll keep it on display for a while, but now what should I do with the big one?
Sweet potatoes are good, potato salad is good, potage is good, croquettes are good...
At times like that, I say, "Mom, I'm hungry. I want something funny. Potato chips."
Oh, that's right! Sweet potato chips are good! Then I asked to help and we started making sweet potato chips.
That said, it's simple lol
Just slice it as thinly as possible with a slicer and cook it slowly over a low temperature.
Even so, as it was her first time frying something, my daughter carefully and carefully placed the food on the side of the pot. As a mother, I knew that it was best to be a little nervous when frying.
"The bubbles are fizzing!"
"Everyone's swimming together."
"The bubbles are getting smaller."
"Everybody's sinking to the bottom."
And lots of discoveries.
Scoop it up and sprinkle some brown sugar and a little salt on it.
Ta-da, it's done ♡
It's sweet and has a delicious potato flavor, and the crunchy texture is irresistible.
Wait! It's before dinner so don't eat too much!!
This introduction has become quite long.
This may seem sudden, but I've always loved gyoza (dumplings) haha
The way each one is wrapped with care and the shape, the simple yet unique taste, the crispy, fragrant yet soft and chewy texture, and the compatibility with beer! And I really love making them.
This is especially true now because it is one of the dishes that holds many memories for me, as I learned it from my mother when I was little.
So maybe it's good for my daughter too.
Making it is more fun than eating it, and today she is full of energy again. "Okay! Let's make it!" "Yeeeees!"
The shouts and the outfits are perfect
But at first it was my mom's job.
I'm already drinking beer while I'm making it lol
Finely chop the vegetables. Sometimes I like to mix cabbage and Chinese cabbage. You can also roughly grate lotus root and add it to make it crunchy.
Sprinkle some salt on the chopped vegetables and let them soften.
Mix the seasonings and add to the ground pork.
Knead, knead, knead, this is what kids love
I know, but it's not clay.
Squeeze the softened vegetables into the mixture, mix, and the mixture is ready!
I make too much every time.
But it's okay, I have 100 pieces of leather today.
Now!! Let's wrap it up!
Add the ingredients and add water
The rest is up to you
That's great - my daughter is constantly creating and completing all the things she imagines.
My mother quietly and calmly wraps me up lol
Phew, it's done!
Today I was able to complete the project without getting bored until the very end.
98 pieces! Unfortunately, the two pieces are just gyoza skins.
Freeze 1/4 for stock
Let's start by frying them. Add oil, fill a frying pan with them, and then add hot water and cover.
Once the fire is lit, open the lid and cook until golden brown, then place a plate on top.
"Ready, go!"
Wow!! Looks delicious!
I don't know what I made...tears
Well, it's just gyoza, so it can't be helped. Let's look for it while we eat.
I like the sauce to be strong-flavored: vinegar and pepper for gyoza, and soy sauce, vinegar, chili oil, and chili pepper for light-flavored gyoza.
And it goes well with pickled ginger.
Mmmm hahahaha smile
Today's food was delicious too ♡
Next, let's make it from the skin!
I hope that when they grow up, they will remember the time we spent cooking together and the taste of the food.