今日的午餐

本日菜单：

・番茄酱焖煮

・鸡柳与蔬菜清炒

・苹果

・红薯面包

・牛奶

“番茄酱焖煮”先以红酒给猪肉预先入味，再用棉籽油煎香，依次加入胡萝卜、洋葱与土豆小火焖煮；途中放入蘑菇，以砂糖、盐、胡椒、月桂叶、番茄酱与鸡高汤调味，最后点入去皮毛豆。酸甜与鲜味层层叠加，酱汁裹着松软的土豆，越吃越下饭。

“鸡柳与蔬菜清炒”则用棉籽油依次快炒玉米→豆芽→鸡柳，仅以盐、胡椒收尾。玉米的甜、豆芽的脆与鸡柳的清爽恰到好处，口感轻盈，与红薯面包也很合拍。

在 1-3 班，配餐在热闹而有序的氛围中推进，大家很快就一起说“我开动了！”开始用餐。

※所有照片均使用学校配备用相机拍摄，经有线连接导入教师用电脑，并在受安全管控的环境中上传至学校官网。

Today’s School Lunch

Today’s menu:

・Ketchup-Braised Pork and Vegetables

・Sautéed Chicken Tenders and Vegetables

・Apple

・Sweet Potato Bread

・Milk

For the ketchup braise, the pork is first marinated with wine, then browned in cottonseed oil before carrots and onions are added; potatoes simmer until tender, mushrooms go in midway, and the sauce is seasoned with sugar, salt, pepper, bay leaf, ketchup, and chicken bouillon, finishing with shelled edamame. The result is a balanced sweet-tangy depth, with the sauce clinging to the fluffy potatoes—very moreish with rice.

The sauté features cottonseed oil in a quick sequence—corn → bean sprouts → chicken tenders—finished simply with salt and pepper. Sweet corn, crisp sprouts, and lean chicken come together cleanly, pairing nicely with the sweet-potato bread.

In Class 1-3, serving moved along briskly in a cheerful atmosphere, and everyone soon began together with a lively “Itadakimasu!”

※All photos posted here were taken with school-owned cameras, transferred via cable to teachers’ PCs, and uploaded to the website from a securely managed environment.