Japanese cuisine-the new favorite of tomorrow's society
As a member of the world cuisine, Japanese cuisine has gradually spread to all parts of the world. Japanese-style huts, tatami, waiters wearing kimonos, and Japanese dishes with bright colors and exquisite tableware constitute the unique scenery of the food world. The taste and diet of Japanese food have also begun to be widely accepted. In order to adapt to the development of the market and meet the demand of the catering market for Japanese cuisine professionals, Changsha new oriental cooking College launched the Japanese cuisine specialty.
Full-time and half-year tuition fee is 2,611 yuan
Curriculum:
Introduction to Japan's national conditions, food hygiene, basic cooking courses, Japanese cooking techniques, Japanese daily conversation, Japanese commonly used in Japanese cuisine, knowledge of raw materials, Japanese cooking techniques, Japanese cuisine introduction and other courses.
Training objective:
To cultivate regular professionals who have a systematic grasp of Japanese food culture and basic theories and professional skills, have high aesthetic ability and Japanese cooking skills, and can engage in standardized Japanese cooking.
Employment direction:
1. Japanese restaurants in Japanese restaurants and hotels
2. Chefs in Japanese restaurants
3. Japanese-style restaurants and counters in supermarkets
4. Japanese-funded food processing enterprises
8. Introduction to some dishes
(1) Fried Japanese rice cakes
Materials. Japanese cold noodles with soy sauce: 1/4 cup, radish puree: appropriate amount
chopped green onion: appropriate amount
Method:
1. Cut the sliced Japanese rice cake in half and fry it in boiling oil.
2. Add Japanese cold noodles fermented soybean oil, dilute it with water, and adjust the cold noodles fermented soybean oil with appropriate concentration.
3. Heat it with fire and then add the fried Japanese rice cake.
4. Arrange the rice cakes and sprinkle with radish paste and chopped green onion.
after frying Japanese rice cakes, it will taste better if you use oil-absorbing paper to dry the oil.
you can add more shredded radish and chopped green onion.
(2) Stone rice
Material (2 persons):
Onion: half a broccoli: a piece of sprouts: a handful of
white rice: a spoonful of sesame oil: a proper amount of sesame seeds: a proper amount of eggs: a bean sauce: a proper amount of salt: a proper amount of pepper: a proper amount of
Method: Broccoli is shredded into thick strips.
2. Put the sprouts, broccoli and onions on a dish, wrap them in plastic wrap and put them in the microwave for one to two minutes to soften the materials.
3. coat the oil with a heated wok, and then fry the rice until it is burnt.
4. Add sesame oil, salt and pepper to vegetables.
5. put the vegetables on the rice noodles, put the yolk on the top, and sprinkle with sesame seeds at last.
don't add too much oil when frying rice, or the rice will absorb too much and become very greasy.
please fry it with high fire until it is almost the throat of the smoke.
You can add bean paste to rice, and add appropriate amount according to your favorite taste and color.
(3) Japanese rice balls
Material:
1 bowl and a half of white rice
Filling A:
1 can of tuna (about 81g), 111g of spinach, 1 tbsp of white sesame seeds, a little salt
Filling B:
1/3 carrot (about 31g). 1 teaspoon of sake, half teaspoon of sugar, half teaspoon of Japanese cold noodle sauce
1 tbsp of water, and appropriate amount of laver
Practice:
1. Prepare the materials for filling A.. Boil spinach with salt water, remove water and cut into small pieces.
2. put the tuna in a wok and fry until it is dry, then add spinach and fry until it is dry, then add white sesame seeds and fry again, and add a little salt to taste.
3. prepare the materials for filling B. Cut carrots into 4cm long shreds and burn them with salt water to make the color more tender.
4. soak shredded carrots in water and wring them dry. Tear off the skin of cod roe.
5. put the eggs in a bowl, add sake, sugar, Japanese cold noodle sauce and water and mix well.
6. put the egg paste in a wok, cook it with slow fire, while stirring it with chopsticks until the egg is broken, add cod roe and stir well.
7. Add shredded carrots and fry until dry, then turn off the fire. Divide the rice into two parts, add fillings A and B respectively to make rice balls, and wrap them with laver slices to eat.
(4) Egg skin sushi
Ingredients: 4 eggs, 8 shrimps and 8 asparagus.
a little shredded cabbage, 1 slices of lettuce, a little salad dressing, a little sesame powder and
a little cuttlefish skin.
1. Break up the eggs, heat the frying pan, keep some oil, pour in the egg juice and evenly spread it over the pan surface,
fry it into a thin layer of egg skin, and cut it into pieces
with a width of 11 cm and a length of 21 cm after cooling.
2. Straw shrimps are made of bamboo, boiled in boiling water, put in cold water, and after cooling, remove the shell
and remove the head; Wash asparagus, blanch it, cool it in refrigerator, cut it into index finger length < P > and divide it into 4 parts; Wash lettuce and divide into 4 small pieces for later use.
3. Place the egg skin on the palm of your hand, add a piece of lettuce, shredded cabbage and sesame powder, and
add shrimp, asparagus, dried squid skin and salad dressing and roll it up.
(5) Fried cuttlefish with black bean flour
Material (2 persons)
Cuttlefish 1 beans 3~5 shallots 1/4
Ginger 1 teaspoon less sesame oil 1 teaspoon
[ Seasoning a]
Black bean flour 1.5 teaspoon sugar 1 teaspoon
Wine 1 teaspoon Japanese liqueur 1 teaspoon.
2. Cut the beans into strips, add salt and cook, and cut the shallots into strips.
3. put sesame oil in a hot pot, add chopped ginger and stir-fry until fragrant, then add cuttlefish, beans and shallots in turn and stir-fry until fragrant
4. finally, add [seasoning a] and stir-fry
The black bean flour is difficult to dissolve, so it should be mixed with Japanese soy sauce first
(6) fry two eels and cauliflower. Cut into long strips and arrange them
3. Shred shallots and wash them
4. Fry 2 with 1.71 degree
5. Cut 1 into sections, coat it with wheat flour and fry it with 1.75 degree
6. Serve 4 and 5, and make 3 into side dishes
(7) Soft fry 2 octopus
. Then peel off the hard part of the skin, cut it into 5cm length
3, cut 1 into 3mm width according to the photo, coat the surface with wheat flour, roll it up with 2 as the core, fix it with a toothpick, coat the whole body with wheat flour again, fry it with oil of 175 degrees, and sprinkle some seasoning salt.
4. Sliced lemon can be used as a side dish when serving dishes
(8) Bamboo pod fish sushi (material)
How to make 1 pieces of bamboo pod fish (211g), 8 pieces of green perilla, 2 cups of rice, ginger, 51g of sweet pickles, appropriate amounts of salt and kelp, 1.4 piece of cooked egg yolk and 2 pieces of seaweed
. Wrap it in kelp and put it in the refrigerator for about 5 hours
3. Steam the rice until it is slightly hard, mix it with sushi vinegar and freeze it
4. Cut the cooked egg yolk into 2cm long sticks
5. Put all the steamed rice on seaweed, wrap it with a cloth towel, spread the prepared purple perilla, and roll it up with the stick-shaped cooked egg yolk as the core
6. Take the frozen kelp bag as the skin, and Wrap it in a cloth towel and knead it into a shape
8. Cut it into a size convenient for eating, and put it on a plate. (9) Steamed big-headed fish heads
2 big-headed fish heads, 1 tofu, 1 spinach, 4 raw vertebral grinders, 311CC vegetable sauce, 1 sour oranges, half a handful of shallots, salt, kelp and wine. Vinegar 151CC
1. Cut the big-headed fish head according to the picture, add a little salt and leave it for 1 hour, pour in the boiling hot water, slowly blanch it with chopsticks, remove the scales and blood in the water, and pour out the water.
2. Cut the tofu into 3CM squares and be 15CM thick.
3. Cook the spinach with salt water, cut it into 3CM long, and then pour it in. Mix in the vegetable sauce
5. Spread the kelp on the plate, put the cut fish head on it, pour in the wine, cook on strong fire for 15 minutes, and then remove the juice from the tofu block. Boil spinach, raw vertebra and sour orange together for another 3 minutes.
6. Wash and cut shallots, and pour them on the processed fish head together with the seasoning juice mixed with seasoning juice and vinegar. .
(11) Japanese boiled pumpkin
1/4 Japanese pumpkin, 21 prawns, 12 tender leaves, 611CC prawn seasoning juice, 151CC salt.