[Ingredients] Zucchini 1, red paprika 2, carrot 2, broccoli 1, mushroom Shiitake mushrooms, button mushrooms, king oyster mushrooms), eggplant 2 and a half 1. Dice each vegetable and mushroom into bite-size cubes and prepare on the bat. 2. Leave the eggplant sprinkled with a pinch of salt. 3. Put the prepared vegetables in a steamer, sprinkle a little salt on the vegetable , and steam it. 4. Steam for 3 minutes, take out broccoli and paprika first, steam for 2 more minutes, take out mushrooms and eggplant. 5. Steam carrots and zucchini for another 5 minutes depending on your taste *Adjust the time according to the intensity of the pot and heat from door to door! You can steam just one serving, or steam it all at once and store it
[Pickled onion lemon] 1/2 onion, 1 lemon, salt, 1 tablespoon of apple cider vinegar
[Mustard Olive Oil Dressing] 2 tablespoons of pickled onion, 3 tablespoons of olive oil, 1 teaspoon of honey, 1 tablespoon of whole grain mustard, salt and pepper
[Cheonhyehyang Olive Oil Dressing] 2 tablespoons of pickled onion, 3 tablespoons of olive oil, 1/2 cheonhyehyang, salt, pepper
[Steamed vegetables with scented powder] You can make a combination of the spice powder you have at home! 1/2 tsp of basil powder, 1/2 tsp of thyme powder, a little bit of smoked paprika powder, a little bit of nutmeg powder, salt, olive oil #food#salad#healthyfood
Cut the zucchini into small cubes.
Cut the red paprika into squares.
It takes time to cook carrots, so it's better to cut them smaller than zucchini.
Put the lid on.
Cut the shiitake mushrooms into bite-sized pieces.
Cut the mushrooms into small pieces.
Cut the broccoli into small pieces.
Cut the stem of the broccoli into bite-sized pieces.
Cut the eggplants into the same size as the zucchini.
Sprinkle with salt.
I'm going to make a salad dressing that's easy to make.
Put the chopped onions in a small container.
Squeeze a lemon and put it in.
Add salt and mix with natural fermented vinegar.
Add soybean paste, perilla powder, perilla oil, and honey.
Add pickled onions, olive oil, and pepper and mix.
Add pickled onions, olive oil, whole-grain mustard, honey, salt, and pepper and mix.
Add pickled onions, olive oil, and whole-grain mustard, honey, salt, and pepper and mix.
You can steam vegetables in a steamer whenever you eat.
If it's too much work to steam every time you eat, you can make it all at once when you take it out of the steamer.
Squeeze the water out of the eggplant when you put it in the steamer.
Sprinkle salt all over the vegetables.
Put water in the wok and boil it.
When the water boils, put the steamer on and cover the lid and steam for 3 minutes on medium heat.
Take out the broccoli and paprika first.
Steam for 2 minutes and take out the mushrooms and eggplants.
Steam the carrots and zucchini for 5 minutes.
I'll steam the vegetables in a pot without a steamer.
Sprinkle salt on the vegetables.
Add 2 tablespoons of water and a little olive oil.
When the pot is heated and the bottom of the pot boils, cook for 3 minutes on medium heat.
Take out the broccoli and paprika first.
Cook on medium-low heat for 5 minutes and simmer for 3 minutes.
Close the lid and keep the steamed vegetables in the refrigerator.
Put the steamed vegetables in the pan.
Sprinkle salt to season.
Add basil powder, thyme powder, smoked paprika powder, nutmeg powder, and olive oil.
Add a different taste and scent to the vegetables you eat every day.
Stay healthy tomorrow.
