モロヘイヤのおひたし
モロヘイヤの収穫が始まりました。モロヘイヤは１１月中旬まで収穫出来て重宝。
①煮沸水に塩少々、摘み取ったモロヘイヤを入れ、再び沸騰したら、引き揚げ冷水で冷やす。
②冷えたら、細かく切る。
③食する時にめんつゆ・鰹節をかける。
＊モロヘイヤと納豆を混ぜて、熱いごはんにも美味しい。
保存は茹でて適当量（２００～３００ｇ単位）を冷凍保存
原産地はエジプト、古代の伝説にどんな薬を飲んでも治らなかった王様の難病がスープで治つたの伝説があり、クレオパトラが好んで食べた。
食物繊維は便秘・貧血・糖尿病・高脂肪・動脈硬化を予防する薬効がある。
Moloheiya's Hitashi
The harvest of Moloheya began. Moloheya is useful because it can be harvested until the middle of November.
①In the boiling water, add a little salt, the plucked moloheya, and when it boils again, cool with cold water.
②When it cools, cut it into small pieces.
③ When eating, put noodle soup and bonito bonito noodles.
* Mix moloheya and natto, and it is also delicious for hot rice.
Preservation is boiled and stored frozen in an appropriate amount (200 ~ 300 g units)
The place of origin is Egypt, and there is an ancient legend that the incurable disease of a king who could not be cured by taking any medicine was cured with soup, and Cleopatra liked to eat it.
Dietary fiber has medicinal properties to prevent constipation, anemia, diabetes, high fat, and arteriosclerosis.
