1. Order the same meal on the same day. This menu is usually used at lunch, and its main feature is simple, fast and economical.
When guests come to the restaurant, they can order food, soup and vegetables on a plate. This will satisfy those who come back after lunch.
Requirements of customers who have to go to work or are pressed for time. And ordering food is usually based on a certain dish, accompanied by side dishes, rice,
Sauce soup, pickles. When serving, you can decide the arrangement of dishes according to the situation of the dishes, but the main course must be placed in the middle, upper and middle.
There is a small dining table in front, because guests have to eat the dining table first. On the left is rice and pickles, on the right is miso soup, and on the middle and lower are chopsticks.
Fang. This arrangement remains the same, but the side dishes depend on the gap. And there must be rice, pickles, miso soup or vegetables in the order.
Soups and other dishes can be prepared according to the price.
This is a box lunch. This is a way to provide food in an exquisite lunch box. Ordinary lunch boxes are painted wooden products.
Divided into four grids and five grids, each grid can prevent a dish and the corresponding rice ball. So the specifications of general restaurants are also divided.
Four dishes and one soup, five dishes and one soup. What dishes can be served depends on the price, and other supporting dishes should be adjusted according to the side dishes.
. The famous Tanwan restaurant in Japan has four dishes and one soup, including:
(1) Small dining table: There are five kinds: grilled fish, egg rolls, fried fish cakes, chrysanthemum radishes and boiled shrimps.
(2) a plate of grilled fish with sauce.
(3) Cook a dish of radish.
(4) There are two pickles and two rice balls on the soup list.
3. Seasonal menu is a representative meal compiled according to different seasons. The name of this menu generally depends on the chef's preference.
Naming. The major restaurants are different, but they generally like to be called Tung, Pine, Bamboo, Plum and Wind. Their functions are only used for tables.
Show a set of rice dishes and prices. One advantage of this is that guests can avoid directly saying the amount of money, so as not to let some guests
It is disgraceful to be heard by the people next to you when ordering economical dishes.
For example, the following menu shows that the contents of the dishes are different and the prices are different.
Dong:
Prepaid: persimmon strips are poured with sesame sauce.
Appetizers: pickled mackerel with sour egg yolk, sweet and sour radish, fried abalone with black sesame seeds.
The first bowl, quail meatball soup
Sashimi: snapper sashimi
Cooking: Shrimp taro
Grilled fish in white sauce.
Jelly: sea cucumber vinegar.
Stop the bowl: tofu soup
Royal Rice: Little Clam Rice
Xiang: Radish and pickles.
Loose:
Prepaid: pickled spinach and mushrooms in sauce
Appetizers: Steamed abalone with wine flavor, fried shrimp balls with chrysanthemum, and green bamboo shoots marinated in sauce.
The first bowl: turtle soup
Sashimi: Sliced fish sashimi.
Cooking: white radish is cooked and grapefruit juice is poured in.
Roasted snapper with salt.
Fermented food: crab meat and acetic acid vegetables
Stop: small clam sauce soup
Royal rice: white rice
Xiang: radish kimchi, kimchi, kimchi.
Fruit: white melon
Bamboo:
Prepaid: Mushrooms with wormwood stalks in sauce.
Appetizers: oysters, shrimp, fried fish, chrysanthemum radish, fried arrowhead slices.
The first bowl: clear soup shrimp balls
Sashimi: A large plate of tuna, snapper and sashimi.
Cooking: kelp seed roll
Roast: Roasted snapper.
Fermented food: old clam vinegar.
Stop the bowl: tofu soup
Royal rice: white rice
Xiang: pickles and pickles
Fruit: litchi
May:
Prepaid: radish puree mixed with red fish roe
Appetizers: salted egg yolk, sour plum, Yun Dan assorted jellyfish, sour lotus root and grilled fish.
The first bowl: Indocalamus juice
Sashimi: tuna and snapper sashimi.
Cooking: Chicken with vegetarian dishes.
Roasted eel
Fried: shrimp tempura
Combination dishes: tea bowl and mushu
Jellyfish vinegar
Stop the bowl: mushroom tofu sauce soup
Xiang: radish kimchi, kimchi, kimchi.
Fruit: watermelon
The above menu is for reference only and can be changed at any time according to different seasons and raw material supply.
Content and menu make this menu seasonal and fresh to attract customers. Its price should be high or low. The guest wants to
There are also advanced meals and ordinary dishes, which are as suitable as possible to meet the needs of guests and present a variety of dishes.
All the guests came here with admiration.
Yipin food is a la carte menu, and guests can order according to their own preferences.
5. There are generally no seats for large-scale reception of Japanese food. There are stalls for soup, baked goods, fried food, sashimi and boiled food.
These foods are placed in wooden boat models, wicker woven utensils or other works of art. Some food is still in use.
Toothpicks are neatly arranged, dazzling and colorful, with pine branches and green leaves.
Appetizers. 1
1. Boil small conch
Ingredients: small conch 1 kg
Ingredients: a little white radish, a little ginger.
Seasoning: water, 4 sake, 2 flavored liqueur, 2 sugar, 2 kelp, 3 thick soy sauce and a little salt.
Exercise:
(1) Blanch the small conch with water, open the lid and wash it.
(2) Add water, sake, kelp and radish slices into the conch pot, and cook for about 2 hours, then add them when the meat is tender.
Boil sugar and miso wine for a while, then add ginger slices and thick soy sauce, cook for a while, and add salt.
(3) This dish is used as an appetizer or lunch box.
Features: the taste is light, fresh, slightly sweet and slightly salty.
Appetizers. 2
Cooking chestnuts
Ingredients: chestnut 1 kg
Ingredients: 2 gardenias (yellow), rice bran water 1 kg.
Seasoning (sugar water ratio): 2 kg of water, sugar 1 kg, egg white 5 Liang, 1 piece.
Exercise:
(1) Peel the chestnuts first and cut them into oblate circles with thread. Pigs in rice bran water. Then add gardenia until it is cooked.
Take it out and soak it in sugar water for one day. You can eat it.
(2) Sugar boiling method: firstly, sugar is mixed into egg white and stirred evenly. Then put it in the water. The fire boiled slowly. Remove the foam and pass through the reed.
Edible.
(3) When serving, roast chestnuts with open fire to make them colored, which can be used as fresh dishes or with grilled fish.
Features: Sweet taste and Huang Liang color.
Appetizers. three
3. Beef is cooked regularly in the rain
Ingredients: 4 diced beef.
Materials: 2 konjac vermicelli and 2 shredded ginger 1.
Seasoning: sake 1 two red wines 5 two thick soy sauce, heavy soy sauce 1 two sugars, pepper and a little water 1 kg.
Exercise:
(1) Wash the diced beef with boiling water first. Put it in a pot, add some water and sake, and cook it until it is done. Add red Portuguese again.
Cook wine, thick soy sauce, heavy soy sauce, sugar, shredded ginger, pepper and vermicelli until the soup is dry, and then let it cool.
(2) Generally, it is packed in a small jar for fresh dishes.
Features: Sweet, salty and slightly spicy, with black and red color.
Appetizers. four
4. Fried lobster and chrysanthemum balls
Ingredients: lobster 1.
Ingredients: vermicelli segments 1 salad oil 1 kg flour and a little egg white 1 piece.
Seasoning: a little salt and monosodium glutamate.
Exercise:
(1) Remove the lobster head, cut the shrimp from the side, take out the shrimp meat, and take out the sand line. Cut it in half in the middle, and then cut the meat.
After a few strokes, cut into pieces, knead into balls, dip in flour, egg white and vermicelli pieces for later use.
(2) Heat soy sauce and add shrimp balls dipped in good ingredients. Fry with warm fire, take out, sprinkle with salt and monosodium glutamate, and serve. Usually before doing it
For vegetables.
Features: the color is as white as chrysanthemum, the taste is fresh and fragrant, and it is tender and smooth.
Appetizers. five
5. Pickled octopus with sour mayonnaise
Ingredients: 5 octopus and 2 cucumbers.
Ingredients: 2 pieces of kelp and 2 pieces of fine kelp.
Seasoning: salt 2 vinegar 1 kg
The proportion of sour egg yolk: egg yolk 15 Muyu flower soup 4 two vinegar 7 money thick soy sauce 7 money salt, a little monosodium glutamate.
Exercise:
(1) First, take off the octopus and marinate it with salt for 4-5 hours until the skin becomes hard.
(2) Wash the fish to remove the salt, soak it in vinegar for 30 minutes, take it out when the fish turns white, press it up and down with kelp and marinate it.
A day or two.
(3) Cucumber is seeded, sliced, pickled and squeezed out for later use.
(4) Tear off the skin of pickled fish. Cut the fish into thick slices, and then spread a thin layer of kelp in the wooden frame.
Fish fillet, cucumber slice, fish fillet, cucumber slice. Covered with fish fillets and thin sea.
Here, put something on it. It will take half a day.
(5) Mix the mayonnaise raw materials, put the container into a boiling water pot, constantly stir the yolk juice to form a paste, and dry it.
Available.
(6) Pour the fish out of the wooden frame, cut it into rectangular strips, put it on a plate, and pour it with sour mayonnaise.
Features: salty and sour, with distinct color.
Appetizers. six
6. salted egg yolk in sauce
Ingredients: 4 eggs
Seasoning: Shi Ye white soy sauce 5 Liang sake 5 Qian Linwei wine 5 yuan.
Exercise:
(1) Put the egg in water at 70℃ for 22 minutes, then remove the shell and egg white, leaving only the yolk.
(2) Mix 5 Liang soy sauce with 5 Liang sake, 5 Liang Lin Wei wine and 5 Liang sugar.
(3) Put half of the prepared soy sauce at the bottom of the container, spread a layer of gauze on it, and use the washed egg shell.
Press a hole in the sauce and put the yolk in the hole. Then spread gauze on it and cover it with a layer of big sauce. Marinate for 6 hours.
Yes
Features: salty and sweet, apricot yellow, shiny color.
Appetizers. seven
7.chrysanthemum radish
Material: 2 Liang of white radish.
Seasoning: vinegar 2, sugar 1.5, salt 1 dried pepper.
Exercise:
(1) The white radish is peeled and washed, and then cut into round segments with a height of 1 inch. Then cut a knife on the plane of the circular segment, and the depth is in
About three-quarters of radishes have filament shapes. Then sprinkle with salt and marinate.
(2) Mix vinegar, sugar and salt evenly according to the amount of seasoning, then cremate them, add dried peppers and let them cool.
(3) Squeeze the radish into clear water and marinate it with vinegar for 24 hours.
(4) When serving, the radish is cut into pieces at the bottom, and the silk on it is separated into a chrysanthemum shape, and a piece of pepper is placed in the middle to serve.
Besides serving as an appetizer, it can also be decorated as a side dish.
Features: sweet and sour taste, can solve greasy.
Appetizers. eight
8. sour lotus root
Ingredients: sour lotus root 1 kg
Ingredients: red pepper 2 kelp 1 2.
Seasoning: vinegar 1 kg 2 sugar 7 salt a little.
Exercise:
(1) Wash and peel the lotus root, slice it, soak it in water with a little vinegar for about 20 minutes, then take it out and put it in boiling water.
Blanch and rinse with cold water to control moisture.
(2) Wash kelp with clear water, cut filaments with a length of 1 inch, mix them with lotus roots and put them in a container.
(3) Mix vinegar juice in proportion, boil with strong fire, add pepper, cool, pour lotus root slices and marinate for 24 hours.
(4) When serving, put the lotus root on a plate with kelp silk on it. Cut the red pepper into rings and put it on the lotus root. except
It can also be used as a side dish other than appetizers.
Features: sweet and sour, white and crisp lotus root, greasy.
Appetizers. nine
9. Fried arrowhead sea urchin slices
Ingredients: arrowhead 3 5 yuan with two sea urchin sauce.
Ingredients: egg yolk 1 linwei wine and a little vegetable oil 1 kg.
Exercise:
Peel Sagittarius, cut it into hexagons, and then cut it into thin slices to dry.
Fry arrowhead slices in oil until dry, and blot the oil with paper.
Mix sea urchin sauce with egg yolk and miso wine. Then brush it on the fried Sagittarius slice. One more time, * * * brush.
Three times, and then put it in the oven to dry.
Features: crisp, suitable for making a dining table.
Appetizers. 10
10. Fried abalone with black sesame seeds
Ingredients: abalone, 2 black sesame seeds and 2 Liang.
Ingredients: white radish, 2 pieces of egg white, 1 flour, a little kelp, 1 vegetable oil, 5 Liang.
Seasoning: sake, a little salt.
Exercise:
Wash the abalone first. Take out the meat and gut. Then put the meat back in its original shell. Put a piece of kelp under the plate and put it on it.
Cover with a piece of white radish, sprinkle with sake, steam over high fire, and take out to cool.
Cut the steamed abalone into thick slices, sprinkle with a little salt, dip in flour, egg white, and then dip in black sesame seeds.
Heat oil, add abalone and fry until crisp. Generally used as a platter.
Features: tender inside and tender outside, fresh and fragrant.
Appetizers. 1 1
1 1. Sea urchin sauce mixed with jellyfish
Ingredients: sea urchin sauce 1 2 jellyfish skins 3 Liang.
Seasoning: a little Lin Wei wine.
Exercise:
Wash jellyfish skin, shred it, scald it with boiling water, pour it, and cut it into small pieces for later use.
Squeeze jellyfish, add a little Lin Wei wine to the sea urchin sauce, then pour it into jellyfish silk and stir well. Make a table or assorted dishes.
Use.
Features: It has the crispness of jellyfish and the smell of sea urchin.
Appetizers. 12
12. Eggs with sea urchin sauce
Ingredients: sea urchin sauce 1, 2 eggs, 4 eggs.
Seasoning: a little Lin Wei wine.
Exercise:
Cook the egg, peel it, cut it in half, and take out the yolk.
Mix the sea urchin sauce with a little essence liquor and stir it into mud, pour it into the egg yolk and stir it evenly, then put it into the flower mouth and squeeze it into the egg white pit.
Yes, put it on a plate for later use.
Features: Delicious flavor of sea urchin sauce.
Appetizers. 13
13. Fried Ginkgo biloba
Ingredients: Ginkgo biloba 12 egg noodles (dried noodles) 2.
Ingredients: egg yolk 1 starch, a little vegetable oil 5 Liang.
Seasoning: a little salt
Exercise:
Shell Ginkgo biloba, cook it with salt water, peel off the endothelium and wash it.
Cut the egg vermicelli into 3 long sections.
Dip ginkgo in starch and egg yolk, then dip in dried noodles.
Heat the oil to 165℃, fry the ginkgo until it changes color, and fry the noodles until they are crisp.
Season with pine leaves before serving. This is for the dining table.
Features: crisp, salty and golden in color.
Appetizers. 14
14. Fried Ginkgo biloba with salt
Ingredients: 20 ginkgo.
Seasoning: a little salt, sake and water.
Exercise:
After breaking the skin of Ginkgo biloba, put it in light salt water, add some sake, marinate for 24 hours, take it out, and add a little to the pot.
Salt water, add a little salt, and boil the water until the salt freezes and the water is dried. Put it on a small plate and serve.
Features: salty and fragrant.
Appetizers. 15
15. Egg roll
Ingredients: 10 egg.
Ingredients: chrysanthemum radish, 4 chrysanthemum leaves, 4 pieces.
Seasoning: salt 2 sugar 1 25 thick soy sauce 5 Qian Linwei wine 7 Qian Muyu flower soup 1 22 Qian monosodium glutamate a little.
Exercise:
Open the eggs, add salt, sugar, thick soy sauce, Lin Wei wine, Muyu flower soup and monosodium glutamate and mix well.
Grease the baking tray, heat it, pour in the egg liquid little by little, then roll it up, make several egg rolls, flatten it and put it in.
Bake in the oven, cut into pieces and serve.
Put chrysanthemum leaves on a plate, size the egg roll, and serve with side dishes, chrysanthemums, radishes, etc. You can also be jambalaya.
Yes, it can be eaten hot or cold, or used for a four-up meal.
Features: sweet and salty taste, soft and delicious egg rolls.
Appetizers. 16
16. Cold tofu
Ingredients: tofu 1 kg 2 Liang
Ingredients: shredded wooden fish, horseradish powder and chopped green onion.
Seasoning: Muyu Flower Soup 1 26 Money Liquor 8 Qian Qiang Mouth Soy Sauce 4 Kelp, a little Muyu Flower each.
Exercise:
Cut the tofu into 1 inch cubes. Put it in a wooden basin with ice.
Mix Muyu flower soup, miso wine and thick soy sauce in a pot, then add kelp and Muyu flower, boil and put them in a basket to cool.
When serving, in addition to tofu, a plate of shredded wooden fish, horseradish powder, chopped green onion and a bowl of mixed juice are served, and it becomes a product.
For cooking.
Features: salty and sweet, and delicious cold.
Appetizers. 17
17. Braised kelp with sour plum
Materials: 8 kelp (Undaria pinnatifida) and sour plum 1.
Exercise:
After the sour plum is pitted, use it to chop the plum meat into mud for use.
After removing the hard stems from the small kelp, chop it with a knife for later use.
Mix the sour plum paste with the kelp powder, mix well to form a thick paste, and serve in a small dish. It can also be used for cold dishes.
Features: sour and salty, bright green kelp.
Appetizers. 18
18. Boiled diced tuna in sauce
Ingredients: 5 Liang tuna meat.
Ingredients: strong soy sauce, two flavors of white wine, 1, two sugars, 1, five dollars, three ounces of water.
Exercise:
Dice the tuna meat, blanch it with boiling water, remove it and rinse it with cold water.
Pour thick soy sauce, miso wine, sugar and water into the pot, bring to a boil with high fire, and cook the diced tuna.
Then cook with low fire until the juice is less, cool and serve. It can be used as a snack or a platter.
Features: red and black in color, salty and sweet in taste.
Appetizers. 19
19. Chicken balls in sauce
Ingredients: chicken 4 Liang
Ingredients: egg 1 root onion 5 Qian Jiang a little vegetable oil 5 Liang shui a little.
Seasoning: thick soy sauce 1 two-flavor liquor 1 two granulated sugar and five-money salt, monosodium glutamate and a little sake.
Exercise:
Add 5 yuan green onion and a little ginger to 4 Liang chicken and stir it into paste, then add 1 egg and stir a little sake.
Stir well. After stirring, add a little water, salt and monosodium glutamate and mix well to make the hardness suitable.
Heat the oil pan, squeeze the mixed meat into small balls and fry until cooked.
Pour a little thick soy sauce, miso wine, sugar and water into a pot to boil, then add chicken balls and cook until the juice is dry.
Until it tastes delicious, then let it cool, and put 2~3 balls on each bamboo stick. This dish can be used as a mixed dish or on a single menu.
Features: salty and sweet, juicy and fresh.