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Authentic Japanese cooking recipes: authentic Japanese curry rice ingredients
Pork, onion x3, carrot x 1, potato x2.
S & "とろける" curry made in Japan is spicy. (There are also less and less spicy flavors such as loyalty and sweetness, but the spicy flavor is not so spicy. )
Vegetable oil.
Tabasco pepper, pickled radish.
Some of the above imported materials can be found on Taobao, and the price is not bad. Curry cubes 15 yuan, Tabasco 10 yuan. (20 1 1 year)
working methods
1. Add a little oil to the pot and heat it, and stir-fry the chopped pork to change color.
2. Add onions, carrots and potatoes and continue to stir fry a little.
3. Cover the material slightly with water. It doesn't matter if some dishes can go up. More water and less water is ultimately just the difference between the thickness of curry. No need to put salt. Boil for about 20 minutes on low heat, and the onion will become transparent and melt in the mouth. There are other ways to make pork more brittle and rotten. I am not a good student. Every time I cook pork, it tastes just so-so. I even tried the pressure cooker, but the time was not enough or perfect.
4. Break the curry pieces in and put a whole box according to the above materials. Stir frequently after putting it in to prevent it from touching the bottom of the pot. At this time, you should be able to smell very authentic Japanese curry.
5. put the rice on the plate and put a few spoonfuls of curry aside. You're done! Simple and convenient.
I suddenly remembered to write today. I have no photos for the time being. Just take a picture. Its container is better than mine, but not as good as mine.
skill
1. If you can eat spicy food, it will be much better to add Tabasco Chili sauce (Japanese curry house can also be used). Eating curry alone is a bit greasy, so crispy and delicious Japanese pickled radish comes in handy. It's just that pickled radish has many additives, so you can't eat more.
2. It is better to eat with chopped green onion miso juice!
The Practice of Authentic Japanese Cuisine Recipes: Ge Fen Materials
10 materials
Ge Fen 80G
200 grams of sugar
Water 320 ml
The supermarket filled with bean paste bought 200G.
working methods
1 Prepare a small bowl and put plastic wrap on it.
Put the Ge Fen syrup in another large bowl.
3 Stir, stir, stir
4 Stir well and pour into the milk pot (or deeper soup pot)
5 The fire continues to stir fry.
When the kudzu powder becomes a little translucent, you can turn off the fire.
7 Put the cooked Ge Fen into the small bowl of 1.
8 Rub the bean paste into balls and put them into 7 bowls.
Then cover the bean paste with a layer of Ge Fen.
(Popular point is Ge Fen's bean paste jiaozi)
10 Remember to put plastic wrap in the bowl before? Tie the plastic wrap.
Don't let Ge Fen meatballs fall out.
1 1 boiled water. When pueraria lobata powder becomes completely transparent, pick it up and put it in ice water to cool.
12 Remove the plastic wrap and put it on a plate.
The method of authentic Japanese cuisine menu: pineapple purring Japanese tofu material
2 strips of Japanese tofu, 200g of pineapple, 5 small tomatoes, 1 small green pepper, tomato sauce, salt, sugar and cornmeal.
working methods
1. Peel the pineapple and cut it into small pieces; Wash small tomatoes and cut them in half; Wash small green peppers, remove seeds and cut into pieces.
2. Japanese tofu is cut into two parts from the middle, extruded from the seal and cut into pieces of the same size.
3. At this time, heat the oil pan first, while burning oil, pour a little more raw flour into the plate (I use corn starch) and add Japanese tofu.
4. Shake the plate so that each piece of Japanese tofu is evenly covered with raw flour.
5. Insert chopsticks into the oil pan. When there are big bubbles around, you can add raw Japanese tofu and keep frying on medium heat.
6. Touch it with chopsticks, feeling that Japanese tofu is hard and the skin is brittle, so you can pick it up and drain it; If you want it to be crisper, you can wait until it is cold before frying it with high fire.
7. Pour the tomato sauce into the pot and add a little salt and sugar. If the tomato sauce is too thick, add a little water and bring it to a boil. Add pineapple, tomato and green pepper and stir well.
8. After the sauce is thick, turn off the fire, let it cool slightly, pour in the Japanese tofu, and gently stir it evenly, so that every piece of Japanese tofu is covered with sauce.