今晩の夕食

メインはイワシを炒めてバジルソースでいただく。10尾10分で3枚に下ろせるようになった。ジャコは黒酢と酒で炙る。レンコンに生ハムあえ。豆腐皮は20分断続的にレンジでドライしてコンソメで味付け。キャベツとささみを和風ドレッシングであえる。低糖、低乳脂肪、低カロリーかつ美味い。イワシのジェノバ風はリスボンを思い出す。ああ早く行きたい。

The main dish is stir-fried sardines with basil sauce. It became possible to lower it to 3 pieces in 10 minutes with 10 fish. Small fish is roasted with black vinegar and sake. Prosciutto ham on lotus root. The tofu skin is intermittently dried in the microwave for 20 minutes and seasoned with consomme. Serve cabbage and scissors with Japanese-style dressing. Low sugar, low milk fat, low calorie and delicious. The Genoese style of sardines reminds me of Lisbon. I want to go as early as possible.