Recipe How to assemble warm vegetables and bread.

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Recipe
How to Assemble 『 Eggs and Breads How to Assemble 』 『 Fruits and Breads How to Assemble 』 and 『 Fresh Vegetables and Breads How to Assemble 』 As a next development, I have created a new book on breads in which the enjoyment of bread spreads by using ingredients centering on root vegetables that mainly have a steamy taste with vegetables that are heated and cooked. This book introduces a wide range of "warm vegetables" that are delicious when cooked and cooked such as potatoes, pumpkins, carrots, broccoli, cauliflower, burdock, mushrooms, onions, daikon radish, lotus root, komatsuna, spinach, and taro. It also introduces how to eat breads, dishes, and desserts. This is a salad sandwich using warm vegetables that are always stable and popular among sandwiches. Starting with potato salad, this book explains the basics of heating such as boiling, steaming, baking, frying, etc., and changes in taste by cooking. It explains how to make a basic sauce that goes well with warm vegetables (béchamel sauce, oil-based sauce, etc.), how to make a commercial seasoning that goes well with warm vegetables, knowledge of spices, how to make a paste for sandwiches of heated vegetables (tomato sauce, onion confit, Hummus, mushroom paste, etc.), how to make simple sandwiches that go well with single vegetables, how to make mixed vegetable sandwich of multiple vegetables that goes well with breads, the basics and applications of tartins, and how to make vegetable soups and stews that go well with breads. It also proposes a new taste that spreads by adding "warm vegetables" to standard sandwiches. It can be used as an idea BOOK for menu development by people involved in food work such as bakers, cafes, the bread industry and food manufacturers. It can be reproduced at home, so it can be used for everyone who likes breads and vegetables. Enjoy the world of warm vegetables and bread with the simple styling that bread lives, and the warm flavor of warm vegetables and beautiful pictures.