大阪最後のホテル自炊♪

食材を消化し切らないといけない時期がやって参りました。小松菜、しめじ、ピーマンが残っていたので

・ピーマンの肉詰め
・鶏肉ただ焼いただけ
・アボガドワサビ醤油
・小松菜としめじと残った挽肉の炒め

これで食材は使い切ったかなー。博多で自炊のチャンスはあるかな?

どうせ炒めるなら同じ鍋でやっちゃう…的な発想は自宅に戻っても使えますよね♪時短になる🍳

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