おばさんの料理教室 キクイモの葉のおひたし

キクイモの葉のおひたし

 菊芋の新芽が沢山出来、さっとゆでマヨネーズ・鰹節で和えて食べると美味しい。葉にもイヌリンが含まれて体に良いらしい。菊芋は血圧の上昇を抑える・内環境を整える・食後血糖値の上昇を抑える。水溶性食物繊維の配合量はトップで、便秘の解消、食物繊維の中でも、水を含むとゲル状に変わる性質を持つ水溶性食物繊維なので、腸の中の余分な汚れもすっきりと吸収します。

　 　 　

①葉を水で洗い煮沸水に２分程、冷水に冷やす。

②水気を切りして細かく切り、醤油・マヨネーズ・鰹節粉をまぶして出来上がり。

＊納豆をまぜるのも良い。

 The rice cracks of the leaves of Kikuimo

A lot of sprouts of chrysanthemum potato are made, and it is delicious when I eat it with boiled mayonnaise and bonito flakes. The leaves also contain inulin and seem to be good for the body. Chrysanthemum suppresses the rise in blood pressure, prepares the internal environment, and suppresses the rise in postprandial blood glucose level. The amount of water-soluble dietary fiber is the top, eliminating constipation and clearly absorbing excess dirt in the intestines because it is a water-soluble dietary fiber that has the property of changing into a gel shape when water is contained in dietary fiber.

　　

①Wash the leaves with water and cool them in cold water for about 2 minutes.

②Drain and cut into small pieces, sprinkle with soy sauce, mayonnaise, and bonito flakes.

*It is also good to mix natto