# 103【暮らしと食のvlog】春の直売所を満喫する夫婦の週末, 家庭菜園とおやつと猫: For Home Cooking Lovers
nushi kitchen life
[{'start': '24.357', 'end': '30.864', 'text': 'The weather is very nice today.'}, {'start': '35.201', 'end': '41.708', 'text': 'The new buds of herbs in the garden are growing vigorously.'}, {'start': '47.647', 'end': '54.154', 'text': 'These are bagels with black sesame that I baked the other day.'}, {'start': '55.555', 'end': '62.062', 'text': 'On a nice day like this, I feel like eating an open-faced sandwich.'}, {'start': '69.569', 'end': '76.076', 'text': 'Place scrambled eggs on a slightly toasted bagel.'}, {'start': '80.180', 'end': '86.686', 'text': 'Stir-fry the asparagus and sakura shrimp to bring out the fragrant aroma.'}, {'start': '94.394', 'end': '100.900', 'text': 'The only seasoning is mayonnaise.'}, {'start': '110.143', 'end': '116.649', 'text': 'A slightly harder golden kiwi goes well with mascarpone.'}, {'start': '116.983', 'end': '123.490', 'text': 'Make a fruit sandwich like a dessert.'}, {'start': '126.192', 'end': '132.699', 'text': 'A little bit of rock salt and olive oil brings out the sweetness.'}, {'start': '136.269', 'end': '142.775', 'text': 'Before going out, I will eat a good breakfast.'}, {'start': '143.443', 'end': '149.949', 'text': "Today I'm going to enjoy visiting vegetable direct sales stores."}, {'start': '158.424', 'end': '164.931', 'text': 'The spoils at the spring farmers market are exciting.'}, {'start': '168.001', 'end': '174.507', 'text': 'Lots of small eggplants that will delight eggplant lovers.'}, {'start': '176.142', 'end': '182.649', 'text': 'The onions and radishes with leaves were so cute that I fell in love with them at first sight.'}, {'start': '184.751', 'end': '191.257', 'text': 'This very large thing is said to be a cod bud.'}, {'start': '197.530', 'end': '204.037', 'text': "The item I was looking for today was bamboo shoots. It's my husband's favorite food."}, {'start': '204.370', 'end': '210.877', 'text': "It looks like this week's table will be full of wild vegetables."}, {'start': '219.285', 'end': '225.792', 'text': "Now let's start processing the bamboo shoots."}, {'start': '227.760', 'end': '234.267', 'text': 'Add rice bran and chili pepper and boil until soft.'}, {'start': '239.305', 'end': '245.812', 'text': "I didn't have a suitable weight, so I put a plate on it instead."}, {'start': '249.949', 'end': '256.456', 'text': 'Remove the scum from bracken with baking soda and hot water.'}, {'start': '259.325', 'end': '265.832', 'text': 'When the temperature reaches around 80 degrees, soak the bracken.'}, {'start': '266.933', 'end': '273.439', 'text': 'Leave it on overnight.'}, {'start': '282.815', 'end': '289.322', 'text': 'The cute little eggplants can be made into pickles. Remove only the gunk.'}, {'start': '289.656', 'end': '296.162', 'text': 'Leave the stems as they are edible.'}, {'start': '305.872', 'end': '315.815', 'text': '1/2 teaspoon of roasted alum 50g of salt 50g of sugar'}, {'start': '321.587', 'end': '328.094', 'text': 'Rub the mixture well, making sure to scratch the surface, and set it aside for a while.'}, {'start': '336.402', 'end': '342.909', 'text': 'Add 4g of agar powder to 600ml of water and boil for about 2 minutes.'}, {'start': '346.446', 'end': '352.952', 'text': 'Agar sweets are a flavor that I have come to like as I have grown up.'}, {'start': '353.252', 'end': '359.759', 'text': 'The appeal of this is its lightness and flexibility to match it with anything.'}, {'start': '363.429', 'end': '369.936', 'text': "Today I'm going to make strawberry and Shiranui agar jelly."}, {'start': '373.706', 'end': '380.213', 'text': 'Be sure to turn off the heat before adding the juice of 1/2 lemon.'}, {'start': '380.980', 'end': '387.487', 'text': "It seems that if you boil it with agar, it won't solidify."}, {'start': '391.391', 'end': '397.897', 'text': 'Place in a heat-resistant container. Fruits are best when cut with the cut side facing outward.'}, {'start': '401.401', 'end': '407.907', 'text': 'Pour the cooled jelly liquid and let it cool and harden in the refrigerator.'}, {'start': '413.446', 'end': '419.952', 'text': 'Check the doneness of the bamboo shoots.'}, {'start': '422.522', 'end': '429.028', 'text': 'It feels good. It took about 30-40 minutes.'}, {'start': '435.668', 'end': '442.175', 'text': 'Put the weight back on and leave it in the boiling water until it cools down.'}, {'start': '448.147', 'end': '454.654', 'text': 'A lot of water has come out from the eggplant.'}, {'start': '454.987', 'end': '461.494', 'text': 'Add 800ml of water and soak for 1-2 nights.'}, {'start': '467.467', 'end': '473.973', 'text': 'Add a weight to the eggplant as it will float to the top.'}, {'start': '479.312', 'end': '485.818', 'text': 'This is the Muji cat grass that I introduced earlier. It has grown so much.'}, {'start': '490.056', 'end': '496.562', 'text': 'I was impressed by how easy it was to grow.'}, {'start': '502.969', 'end': '509.475', 'text': "It's easy to clean and very helpful."}, {'start': '514.981', 'end': '521.487', 'text': 'For lunch, I will make a dish using the vegetables I bought.'}, {'start': '524.891', 'end': '531.397', 'text': 'Toss the small eggplant with 2 tablespoons of sesame oil.'}, {'start': '531.731', 'end': '538.237', 'text': 'Heat in a 600w microwave for about 6 minutes.'}, {'start': '542.141', 'end': '548.648', 'text': 'Make cute radishes into instant pickles.'}, {'start': '550.283', 'end': '556.789', 'text': 'Slice the fruit into thin slices and save the leaves for later use.'}, {'start': '557.123', 'end': '563.629', 'text': 'Storing it in a cup like this will keep it fresh.'}, {'start': '565.598', 'end': '572.104', 'text': 'Mix well with 2/3 tablespoons of salt and 2 tablespoons of sugar.'}, {'start': '575.074', 'end': '581.581', 'text': 'The key is to rub it until it becomes soft.'}, {'start': '585.685', 'end': '592.191', 'text': '50ml water, 50ml white wine, 200ml rice vinegar'}, {'start': '594.727', 'end': '601.233', 'text': 'Once boiling, add your favorite spices and herbs.'}, {'start': '605.705', 'end': '612.211', 'text': 'Pour over the radishes while still hot and leave to cool.'}, {'start': '618.317', 'end': '624.824', 'text': 'The spring onion season is almost over.'}, {'start': '627.994', 'end': '634.500', 'text': 'Make soup by frying green onions in sesame oil.'}, {'start': '638.971', 'end': '645.478', 'text': 'Add the hand-sliced \u200b\u200bcrab sticks and stir-fry until crispy.'}, {'start': '650.716', 'end': '657.223', 'text': 'Add 300ml of water , 1 tablespoon of the'}, {'start': '666.832', 'end': '673.339', 'text': 'reconstituted Harusame chicken stock, salt and pepper'}, {'start': '676.442', 'end': '682.948', 'text': ', and 200ml of soy milk, then turn off the heat and heat until just before boiling when ready to eat.'}, {'start': '694.193', 'end': '700.700', 'text': 'Wash your favorite leafy onions.'}, {'start': '705.438', 'end': '711.944', 'text': 'This is a vegetable that allows you to enjoy both onions and green onions in one dish.'}, {'start': '715.214', 'end': '721.721', 'text': "It's a vegetable that makes you happy when you see it."}, {'start': '727.660', 'end': '734.166', 'text': 'Top the microwave-cooked eggplant with sliced \u200b\u200bonions and season with ginger and soy sauce.'}, {'start': '740.239', 'end': '746.746', 'text': "It's a vegetable called Norabou na. The seasonal season is almost over."}, {'start': '750.516', 'end': '757.022', 'text': 'For stir-fry dishes, I use pork, which is cheap and easily available.'}, {'start': '759.291', 'end': '765.798', 'text': 'Sprinkle potato starch on the dough without loosening any clumps, and knead it as if you were rolling it into a ball.'}, {'start': '766.132', 'end': '772.638', 'text': 'Grill it in a frying pan.'}, {'start': '774.273', 'end': '780.780', 'text': 'This way, it will have a texture similar to that of a block of meat, but will not be hard and fluffy.'}, {'start': '783.749', 'end': '790.256', 'text': 'Make a stir-fry with nuts.'}, {'start': '794.560', 'end': '799.265', 'text': '1 and 1/2 tablespoons mirin 1/2 tablespoon'}, {'start': '799.932', 'end': '804.637', 'text': 'soy sauce 2 tablespoons oyster sauce'}, {'start': '806.539', 'end': '813.045', 'text': 'Add the potato starch on the pork to thicken it.'}, {'start': '814.146', 'end': '820.653', 'text': 'Add the leaves of the norabou na at the end to improve the texture.'}, {'start': '824.089', 'end': '830.596', 'text': 'Assemble on one plate.'}, {'start': '837.403', 'end': '843.909', 'text': 'I also eat the cooled fruit agar jelly together.'}, {'start': '845.778', 'end': '852.284', 'text': "It's as beautiful as a jewel."}, {'start': '859.191', 'end': '865.698', 'text': 'I get excited when I have a dessert like this.'}, {'start': '871.537', 'end': '878.043', 'text': 'It is the beginning of lunch time where you can feel the blessings of the earth.'}, {'start': '881.447', 'end': '887.953', 'text': 'Rabou na has a slightly bitter taste that makes you addicted to it.'}, {'start': '892.925', 'end': '899.431', 'text': 'Small eggplants are delicious and can be eaten right down to the stem.'}, {'start': '904.904', 'end': '911.410', 'text': 'The fluffy pork is juicy and delicious.'}, {'start': '914.179', 'end': '920.686', 'text': "Norabona is also delicious when added to pasta. I'm really looking forward to seeing what I'll make with the rest."}, {'start': '925.391', 'end': '931.897', 'text': 'Agar jelly is also refreshing and fragrant. It was a very satisfying meal.'}, {'start': '936.035', 'end': '942.541', 'text': 'I almost no longer feel cold at night.'}, {'start': '942.808', 'end': '949.315', 'text': 'I can finally sow spring vegetables.'}, {'start': '957.890', 'end': '964.396', 'text': "It's been a while since I've grown a vegetable, edamame."}, {'start': '965.531', 'end': '972.037', 'text': 'Legumes are very easy to grow as they require very little care.'}, {'start': '977.009', 'end': '990.356', 'text': "I decided to try asparagus again after trying it before and it didn't go well."}, {'start': '999.732', 'end': '1006.238', 'text': 'Mint can be a bit troublesome once it takes root, so plant it in a pot.'}, {'start': '1006.572', 'end': '1013.078', 'text': 'Together, we bought a variety of herbs that we were interested in.'}, {'start': '1019.118', 'end': '1025.624', 'text': "Now that we've settled down, let's have dinner."}, {'start': '1028.060', 'end': '1034.566', 'text': 'This is spinach that is growing rapidly in the garden.'}, {'start': '1036.935', 'end': '1043.442', 'text': "When I saw it outside, it looked like it was a normal size, but apparently it wasn't."}, {'start': '1045.044', 'end': '1051.550', 'text': 'When you bring it into the kitchen, you notice its true size.'}, {'start': '1052.651', 'end': '1059.158', 'text': 'Two plants were about the same amount as one bag of regular spinach.'}, {'start': '1062.661', 'end': '1069.168', 'text': 'I also use radish leaves, which have regained some of their crispiness .'}, {'start': '1073.405', 'end': '1079.912', 'text': 'Finely chop it and mix well with salt.'}, {'start': '1086.819', 'end': '1093.325', 'text': 'Squeeze out the water well and mix it into the rice along with the white sesame seeds.'}, {'start': '1095.794', 'end': '1102.301', 'text': "In Japan, this type of rice is called ``saihan.''"}, {'start': '1106.939', 'end': '1113.445', 'text': 'I also use onions with leaves.'}, {'start': '1113.779', 'end': '1120.285', 'text': 'Thinly slice the whole thing.'}, {'start': '1125.891', 'end': '1132.397', 'text': 'This season is the season for bonito in Japan. It was a great deal.'}, {'start': '1136.101', 'end': '1142.608', 'text': "We'll show you how to enjoy delicious bonito sashimi."}, {'start': '1143.742', 'end': '1150.249', 'text': 'Add grated ginger, grated garlic, a pinch of salt, 1/2 tablespoon of sesame oil'}, {'start': '1152.684', 'end': '1159.191', 'text': ', and a dash of soy sauce, and mix everything together.'}, {'start': '1162.261', 'end': '1168.767', 'text': 'We recommend keeping it in the refrigerator for a while.'}, {'start': '1172.871', 'end': '1179.378', 'text': 'Large cod sprouts and chicken breast.'}, {'start': '1181.547', 'end': '1194.893', 'text': 'I sprinkled potato starch on the inside of the thinly sliced \u200b\u200bbreast meat and sprinkled it around the cod sprouts.'}, {'start': '1199.231', 'end': '1205.737', 'text': 'Coat with tempura flour and fry in oil.'}, {'start': '1208.840', 'end': '1215.347', 'text': "To be on the safe side, I used a toothpick to hold it in place while frying, but it wasn't necessary."}, {'start': '1215.681', 'end': '1222.187', 'text': "Don't worry, it won't fall off even if you remove the toothpick and fry it."}, {'start': '1226.725', 'end': '1233.232', 'text': 'The miso soup is made with our home-made spinach and fried tofu.'}, {'start': '1237.069', 'end': '1243.575', 'text': 'It was a very large cod bud, but it was very soft.'}, {'start': '1244.610', 'end': '1251.116', 'text': 'It tastes just like the small cod sprouts that are always sold.'}, {'start': '1255.053', 'end': '1261.560', 'text': 'It feels like a good deal because you can eat a lot.'}, {'start': '1267.065', 'end': '1273.572', 'text': 'The grown spinach was a little bland.'}, {'start': '1275.540', 'end': '1282.047', 'text': "If you're used to spinach with a strong flavor, it's a little unsatisfactory."}, {'start': '1286.251', 'end': '1292.758', 'text': 'It goes without saying that bonito is delicious.'}, {'start': '1293.091', 'end': '1299.598', 'text': 'It tastes invigorating.'}, {'start': '1306.104', 'end': '1312.611', 'text': 'Once the scum has been removed, the bamboo shoots will be processed as soon as possible.'}, {'start': '1316.682', 'end': '1323.188', 'text': 'You can also eat this soft skin part.'}, {'start': '1328.293', 'end': '1334.800', 'text': '600ml of dashi soup 50ml of sake 50ml of soy sauce 2'}, {'start': '1337.502', 'end': '1344.009', 'text': 'tablespoons of sugar It is convenient to boil this size without cutting.'}, {'start': '1344.343', 'end': '1350.849', 'text': 'You can eat it as is or cut it into the size you like and make tempura.'}, {'start': '1353.051', 'end': '1359.558', 'text': 'Leave it overnight to let the flavors infuse.'}, {'start': '1363.862', 'end': '1370.369', 'text': 'The next day I woke up a little more relaxed.'}, {'start': '1376.041', 'end': '1382.547', 'text': 'This cat grass seems a little difficult for her to eat by herself.'}, {'start': '1389.421', 'end': '1395.927', 'text': 'This is warabi that has been drained overnight.'}, {'start': '1397.929', 'end': '1404.436', 'text': 'Wash it with water and leave it in water for about 30 minutes.'}, {'start': '1408.306', 'end': '1414.813', 'text': "I plan to eat it for lunch soon. I'm looking forward to it."}, {'start': '1420.819', 'end': '1427.325', 'text': "It's warm and cheerful outside. The plants also look lively."}, {'start': '1434.833', 'end': '1441.339', 'text': 'The new Japanese pepper sprouts are now ready to be eaten.'}, {'start': '1444.543', 'end': '1451.049', 'text': 'It smells so good just by doing this.'}, {'start': '1459.090', 'end': '1465.597', 'text': 'Warabi is a standard boiled dish.'}, {'start': '1467.699', 'end': '1474.206', 'text': 'First, stir-fry with ginger and sesame oil.'}, {'start': '1479.010', 'end': '1485.517', 'text': '100ml dashi soup 2 1/2 tablespoons sugar 3 tablespoons soy sauce'}, {'start': '1493.859', 'end': '1500.365', 'text': 'Firefly squid is almost out of season.'}, {'start': '1500.699', 'end': '1507.205', 'text': "I don't want to leave any left behind, so I'll eat it while I can."}, {'start': '1513.945', 'end': '1520.452', 'text': 'Since it has already been boiled, heat it until it is warm.'}, {'start': '1525.690', 'end': '1539.037', 'text': "Last year, in a comment, I was told about a local sushi from Kochi Prefecture called ``Bamboo shoots.''"}, {'start': '1544.543', 'end': '1557.889', 'text': "It seems difficult to make the shape, but I think I'll give it a try!"}, {'start': '1561.393', 'end': '1567.899', 'text': 'Chop this folded part and mix it into the vinegared rice.'}, {'start': '1569.467', 'end': '1575.974', 'text': 'Add the chopped Japanese pepper leaves you just picked.'}, {'start': '1580.178', 'end': '1586.685', 'text': '100ml rice vinegar 2 tablespoons sugar 2/3 teaspoon salt'}, {'start': '1590.388', 'end': '1596.895', 'text': 'Today we will make 2 cups of vinegared rice.'}, {'start': '1600.999', 'end': '1607.505', 'text': 'The rice, which has the flavor of canned scallops, was cooked with less water.'}, {'start': '1611.409', 'end': '1617.916', 'text': 'Add chopped Japanese pepper leaves and bamboo shoots.'}, {'start': '1619.250', 'end': '1625.757', 'text': 'Mix well.'}, {'start': '1628.994', 'end': '1635.500', 'text': 'In Japan, 1/2 of a large bamboo shoot is used as is.'}, {'start': '1635.834', 'end': '1642.340', 'text': 'I heard that vinegared rice is stuffed into the area where the folds are removed.'}, {'start': '1642.674', 'end': '1649.180', 'text': "However, with my technique, I couldn't make it into a good shape."}, {'start': '1652.350', 'end': '1658.857', 'text': 'So, I decided to change my plans and make pressed sushi.'}, {'start': '1660.692', 'end': '1667.198', 'text': 'Place on a heavy cutting board and let cool for about 15 minutes.'}, {'start': '1673.104', 'end': '1679.611', 'text': 'My favorite way to eat this skin is in soup.'}, {'start': '1681.913', 'end': '1688.420', 'text': 'It is fluttery and has a very elegant texture.'}, {'start': '1692.190', 'end': '1698.697', 'text': 'If you also add wakame, it becomes “wakatake soup”.'}, {'start': '1704.436', 'end': '1710.942', 'text': 'This is firm tofu from a local tofu shop. I drained it overnight.'}, {'start': '1713.678', 'end': '1727.025', 'text': "I wanted to try making tofu with this tofu, which is something I've always wanted to make, so I decided to give it a try."}, {'start': '1732.230', 'end': '1738.737', 'text': 'Dust with flour and fry in oil at 180 degrees until golden brown.'}, {'start': '1739.070', 'end': '1745.577', 'text': 'This is definitely delicious! !'}, {'start': '1750.949', 'end': '1757.455', 'text': 'This moment is the most fun when making pressed sushi.'}, {'start': '1760.191', 'end': '1766.698', 'text': "It's not the bamboo shoot sushi I had imagined, but it might be nice as well."}, {'start': '1770.735', 'end': '1777.242', 'text': "These are the small eggplants I pickled yesterday. It's still lightly pickled, but I'll eat it."}, {'start': '1780.478', 'end': '1786.985', 'text': "I had a fun lunch today with yesterday's loot."}, {'start': '1792.157', 'end': '1798.663', 'text': "Dessert is still yesterday's agar jelly."}, {'start': '1800.632', 'end': '1807.138', 'text': 'The juice from the soft part of the bamboo shoots seems to maximize the flavor of the bamboo shoots.'}, {'start': '1807.472', 'end': '1813.978', 'text': 'The whole soup smells like spring.'}, {'start': '1816.514', 'end': '1823.021', 'text': "Anyway, it was a shame that the bamboo shoot sushi didn't turn out well."}, {'start': '1823.354', 'end': '1829.861', 'text': 'Everyone from Kochi Prefecture, please share your tips for making it well.'}, {'start': '1834.299', 'end': '1840.805', 'text': 'I love homemade fried tofu.'}, {'start': '1841.105', 'end': '1847.612', 'text': 'The food sold here is delicious, but it feels like a feast.'}, {'start': '1851.115', 'end': '1857.622', 'text': "I often played warabi with my grandmother at my grandfather's mountain hut."}, {'start': '1857.922', 'end': '1864.429', 'text': 'I remember that it was a good play and snack for my child.'}, {'start': '1876.975', 'end': '1883.481', 'text': "It's a pleasant afternoon with a nice breeze from outside."}, {'start': '1887.285', 'end': '1893.791', 'text': "There will be an event called Boys' Festival soon."}, {'start': '1896.294', 'end': '1902.800', 'text': 'We make a sweet called Kashiwamochi that we plan to eat at that time.'}, {'start': '1906.104', 'end': '1912.610', 'text': 'Tear 200g of Joshinko and 100g of Shiratamako'}, {'start': '1915.580', 'end': '1922.086', 'text': 'and put them in a steamer lined with a steaming cloth.'}, {'start': '1923.621', 'end': '1930.128', 'text': 'I put mugwort powder in half.'}, {'start': '1932.497', 'end': '1939.003', 'text': 'Steam for about 10 minutes in a steamer with steam rising.'}, {'start': '1943.207', 'end': '1949.714', 'text': "While you're waiting, prepare the red bean paste."}, {'start': '1950.048', 'end': '1956.554', 'text': 'We are planning to make 10 rice cakes.'}, {'start': '1961.059', 'end': '1967.565', 'text': 'Put the steamed rice cakes into a bowl and knead them while they are still hot.'}, {'start': '1967.899', 'end': '1974.405', 'text': 'It is important to knead the dough thoroughly until it becomes firm and smooth.'}, {'start': '1978.443', 'end': '1984.949', 'text': "Add the red bean paste, roll it up, wrap it in oak leaves, and it's done."}, {'start': '1988.486', 'end': '1994.993', 'text': 'Applying a little rice oil to the leaves will make them easier to peel.'}, {'start': '1999.664', 'end': '2006.170', 'text': 'I feel the days getting longer little by little.'}, {'start': '2010.842', 'end': '2017.348', 'text': 'Here are some recommended arrangements for pickled radish.'}, {'start': '2020.051', 'end': '2026.557', 'text': 'Add pickles and anchovies to the steamed potatoes.'}, {'start': '2029.093', 'end': '2035.600', 'text': 'Add mayonnaise and your potato salad is complete.'}, {'start': '2043.074', 'end': '2049.580', 'text': 'I finally bought a salad spinner the other day.'}, {'start': '2052.016', 'end': '2058.523', 'text': 'This is a product by iwaki, and the main body is a glass bowl.'}, {'start': '2058.856', 'end': '2065.363', 'text': 'By the way, I made a very strange discovery about this bowl.'}, {'start': '2068.266', 'end': '2074.772', 'text': 'There is a product that many people have been asking about for a long time.'}, {'start': '2075.106', 'end': '2081.612', 'text': "However, since it was an old question, I didn't have any information, so I couldn't answer it for a long time."}, {'start': '2081.946', 'end': '2088.453', 'text': "That's the cup of this heat-resistant bowl! !"}, {'start': '2090.354', 'end': '2096.861', 'text': "Tight! ! ! I'm with you! !"}, {'start': '2097.528', 'end': '2104.035', 'text': 'It seems like the bowl is no longer sold as a standalone bowl, which makes me a little sad,'}, {'start': '2104.368', 'end': '2110.875', 'text': 'but I thought it must be some sort of connection, so I decided to report it.'}, {'start': '2116.714', 'end': '2123.221', 'text': 'I gather myself and prepare dinner.'}, {'start': '2127.425', 'end': '2133.931', 'text': 'This is a spring ajillo made with leftover bamboo shoots and bacon.'}, {'start': '2139.137', 'end': '2145.643', 'text': 'This is the fish that really shined in the fish corner.'}, {'start': '2145.977', 'end': '2152.483', 'text': 'It seems that this is the season for real trout.'}, {'start': '2158.156', 'end': '2164.662', 'text': '10g butter 1/2 tbsp flour'}, {'start': '2168.633', 'end': '2175.139', 'text': '3 tbsp mascarpone cheese 100ml'}, {'start': '2179.410', 'end': '2185.917', 'text': 'milk Add the milk in several portions, stirring well each time to make it smooth, then adjust the taste with salt and pepper.'}, {'start': '2187.885', 'end': '2194.392', 'text': 'This is a slightly rich lemon cream sauce'}, {'start': '2196.928', 'end': '2203.434', 'text': 'with the juice of 1/4 lemon'}, {'start': '2208.839', 'end': '2215.346', 'text': '. Sprinkle a thin layer of flour on the trout and sauté.'}, {'start': '2215.680', 'end': '2222.186', 'text': 'Since the sauce has a lot of butter in it, I decided to bake it in olive oil.'}, {'start': '2223.688', 'end': '2230.194', 'text': 'Wipe off excess oil and grill until crispy.'}, {'start': '2234.098', 'end': '2240.605', 'text': 'I love eating fish that feels like a Western restaurant.'}, {'start': '2242.306', 'end': '2248.813', 'text': "That's why I'm researching various easy-to-make sauces."}, {'start': '2258.155', 'end': '2264.662', 'text': 'Ajillo is served with a crispy bagel.'}, {'start': '2266.597', 'end': '2273.104', 'text': 'The good thing about the Western food you eat at home is that you can eat it with chopsticks.'}, {'start': '2275.573', 'end': '2282.079', 'text': 'The trout has a soft and fine texture.'}, {'start': '2285.349', 'end': '2291.856', 'text': 'It goes very well with mascarpone cheese.'}, {'start': '2292.189', 'end': '2298.696', 'text': 'It has a richer flavor that is not too strong than fresh cream.'}, {'start': '2301.265', 'end': '2307.772', 'text': 'Ajillo is also recommended as a bamboo shoot that goes well with oil.'}, {'start': '2309.240', 'end': '2315.746', 'text': "The good thing is that the texture and aroma are good and you don't feel any harshness at all."}, {'start': '2320.885', 'end': '2327.391', 'text': 'In fact, the hidden gem is the potato salad.'}, {'start': '2327.725', 'end': '2334.231', 'text': 'However, the problem is that it looks like just a ham salad. LOL'}, {'start': '2338.469', 'end': '2344.975', 'text': "This week's Otto selection was trout in cream sauce!"}, {'start': '2346.310', 'end': '2352.817', 'text': 'I would be happy if I could join you during your cooking time.'}, {'start': '2355.419', 'end': '2361.926', 'text': 'This is the season when the sun starts to get stronger, so please take care of yourself.'}]