Improvised cooking. Everyone sat around the big flat iron plate, heated it, greased it, put in the raw materials and fried it. The chef operates on the spot, frying while eating. Japanese teppanyaki is a high-end Japanese cuisine. Japanese teppanyaki first requires high quality and absolute freshness of raw materials. It is not pickled before cooking, but only two condiments, salt and pepper, are added in the barbecue process to taste the original flavor of the food. Only one kind of beef is divided into different grades from low to high: domestic beef, American beef and Kobe beef, and the price difference is quite large. The second feature is that the chef cooks on the spot, so eating teppanyaki is slow. You can talk while eating and enjoy the dazzling "juggling" performed by the chef. It is recommended to go at night when there is plenty of time. Note that different foods use different sauces. Seafood and aquatic products should be dipped in light-colored juice (Japanese vinegar or western food juice), while others, such as meat and vegetables, should be dipped in dark juice (specially prepared Japanese soy sauce or sesame juice). Eat appetizers first, then sashimi, seafood and meat. ...

Octopus pill

Octopus meatballs are refreshing, crispy outside and soft inside. Octopus is delicious, also called "cherry meatballs". It is a kind of food fried on an iron plate and packed in a boat-shaped box. Octopus balls are crispy outside and fragrant inside. Delicious octopus balls are served with teriyaki sauce, Japanese mustard hot sauce, salad dressing, black pepper, spicy powder and sashimi, and the taste is not chaotic, which highlights the delicacy of octopus.

sushi

Sushi is a Japanese dish, with vinegar as the main ingredient of rice. Legend has it that sushi used to be used to store fresh fish. In Japan, fresh raw fish are sliced and placed on rice, and then placed on a salt plate with stones. A few weeks later, the fish fillets were fermented by rice and tasted very delicious. There are other books that record that rice and fresh fish are put in wooden barrels, and lactic acid bacteria fermented from rice can preserve fresh fish. The taste of fried egg sushi and cave fish sushi can best represent the level of sushi restaurant. Because sushi restaurants rarely use this heated material to make sushi, it can reflect the master's craftsmanship. But the quality of sushi restaurants still depends on the freshness of the materials.

pay in advance

It's a small table, like salted cuttlefish. The tastes are mainly sweet, sour and salty, the smallest and diverse.

antipasto

That is, cold dishes, which can be served alone or in three or five large plates.

Xianwan

Clear soup is the soup served before meals. Generally, wooden fish flower heads are used to cook soup, which is crystal clear and has a light taste. Sashimi is sashimi, the main course of Japanese food.

The main materials used are tuna, snapper, pike, mackerel, bass, shrimp, shellfish and so on. , with tuna and snapper as the highest level. Usually served with shredded white radish, perilla leaves, perilla flowers, chrysanthemum and horseradish (Japanese mustard). Some dipped in soy sauce, some put lemon juice, chrysanthemum leaves and sour mouth in soy sauce; There is also the juice of red sour plum soaked in sake, plus horseradish, which is sour, sweet and spicy and has a unique taste. Pay attention to dipping sauce according to the types of fish, such as sea eel with refreshing and thick plum sauce, fat and tender Lu fish with radish sauce, shredded onion and sliced laver, dipping in sour soy sauce, which has a unique flavor.

Cooked food

Instant cooking. Refers to two or more kinds of materials, which keep their own flavors after cooking and are arranged together. This practice comes from the Kansai region. Use all kinds of seasonal vegetables, add Muyu flower soup, soy sauce and cooking wine, and cook thoroughly with slow fire. The taste is generally sweet and light.

Burning thing

Bake with open fire or dark fire, which has a burnt taste, such as roasted eel and salted saury.

Raise things

Instant fried vegetables, mainly tempura. The dishes fried with batter are collectively called tempura. It is said that this cooking method originated in China and its name comes from Holland. Tempura made of seafood is crowned with shrimp, and roots, stems, fruits, leaves and fungi of vegetables can also be used. The thinner the tempura paste, the better, the hotter and more fragrant it is, and it is best to fry and eat it now. Eating it with tempura juice, radish puree and lemon is crisp and sweet, which is probably the most acceptable Japanese food for China people.

Fenwu

That is, acetic acid dishes can be served with cold dishes, or after dishes and before miso soup, which can stimulate appetite and make people feel greasy after meals.

Ginger juice or horseradish powder is often added to seafood vinegar dishes to remove the fishy smell. Deep bowls and bowls are often used in containers.

Steamed things

Menus sometimes belong to the same category as cooking. Japanese people like to eat egg products, such as vegetable bowl mushu and cold egg tofu. Tea bowl mushu is actually egg soup steamed with other raw materials. I once ate in Haiyun restaurant of New Century Hotel, with fresh shrimp, meatballs and mushrooms. It is fresh, tender and unique. In addition, some fish and shellfish are steamed with wine.

Stop bowl

Which is miso soup. Mainly used soy sauce as raw material, seasoned with Muyu flower twice. Many people in China are not used to the taste of miso soup, but it is a must for every Japanese meal and is rich in nutrition. Usually at the end of the meal. The taste is heavy, usually with tofu and chopped green onion, but also with seafood and fungi. Senior banquets generally serve two kinds of soup, clear soup and miso soup. Generally, one miso soup is enough.

Brainwashing the opposite sex and Pick-up Artist.

That's kimchi. Japanese people must have pickles at every meal, and high-end banquets are no exception. Radish kimchi and kimchi are the most popular.

Eat.

That is, staple food, including all kinds of rice, noodles and sushi. The most common are vegetarian noodles and buckwheat noodles. Hot food is similar to noodle soup in China, and cold noodles are similar to cold noodles in China. Noodles on ice with sauce, chopped green onion, horseradish powder and shredded seaweed are cold and comfortable, especially in summer. Besides white rice, there are various kinds of seasoned rice, such as red bean rice and chestnut rice. , and rice, such as eel rice, tempura rice. Sushi is vinegar rice, which is pronounced "four happiness" and also translated into four happiness rice. However, the raw materials used in the collocation of sweet and sour cannot be determined according to personal taste. There are special sushi restaurants in Japan, and each kind of cuisine has its own system. Eat sushi with sushi juice, and dip one side of the fish fillet in sauce to prevent the rice from spreading. Candy is generally a seasonal fruit.

pot

That's hot pot. Mainly beef hot pot, also called hoe burning.

The dining form of Japanese food

Generally, it can be divided into fixed food, wedding banquet and banquet cooking, but it can also be zero.

combo meal

Fast food, usually at noon. In fact, it is a Japanese lunch box, which is divided into many compartments, including chicken chops, pork chops, beef or mixed brocade, and the other compartment is filled with white rice. There must be a kind of red sour plum on white rice, which symbolizes that the most popular meal for children is 40 yuan's children's meal, which is made like a toy instead of food. There must be rice, pickles, miso soup or clear soup in the order, and the others can be matched with the price.

pawn things

That is, lunch boxes, general lunch boxes are painted wood products, divided into four or five grids, each grid can put a dish and the corresponding rice balls.

Huixicai

It is a representative set meal compiled according to different seasons, many of which are called "Sakura", "Pine", "Bamboo" and "Plum", with the highest grade.

Japanese omelet

[Raw material/seasoning]

Three eggs.

Chai Yu monosodium glutamate 1 tablespoon

1 teaspoon fine sugar

1 tablespoon soy sauce

[production process]

(1) First, break the eggs with an egg beater, add monosodium glutamate, fine sugar and soy sauce and mix well.

(2) Brush a little oil in the square frying pan, and preheat it over low heat.

(3) Slowly pour the egg liquid into the square frying pan.

(4) until the egg liquid is evenly spread on the bottom of the pot.

(5) Tilt the pan forward, let the egg liquid flow forward, and then fry the egg liquid at the back of the pan.

(6) When the eggs at the back are cooked, tilt the pan backwards to allow the immature egg liquid to flow back, then fry the egg liquid at the front, and repeat several times to let the egg liquid dry before leaving the fire.

(7) Use chopsticks to help roll up eggs. First of all, they must be tightly rolled together to avoid falling apart.

(8) At the end of the roll, gently press it to form the egg roll.

Japanese fried pork chop

[Raw material/seasoning]

3 ribs with bones

Two cups of shredded cabbage

Two eggs

(1) 1 tablespoon soy sauce

1 tablespoon sugar

2 teaspoons of white pepper

Salad oil 1/2 tbsp.

(2) 1/2 cups of white powder

(3) Two cups of bread flour

(4) 3 tablespoons tomato sauce

[production process]

(1) Wash and shred Chinese cabbage; Beat the eggs into a bowl with chopsticks and pour them into the pot for later use.

(2) After the ribs are washed and dried, pat them loose with a meat hammer.

(3) Marinate the ribs with seasoning 1kloc-0/0 minute.

(4) Dip both sides of pork chop in white powder, then in egg liquid, and then in bread flour.

(5) Fry the ribs in hot oil at 160℃ for 3-5 minutes until the appearance is golden yellow.

(6) Slice the ribs into a dish, pour the tomato sauce on it, and put the high-energy silk beside it.

When frying pork ribs, chicken pieces and other large pieces of meat, if the meat pieces can be inserted with bamboo chopsticks, it means that the meat is cooked and can be drained.

Tofu skin sushi

Raw bean curd skin 1 package * 4 bowls of rice * a little black sesame * 3 tablespoons of sugar and white vinegar each.

working methods

1. Mix the rice with white sugar, white vinegar and black sesame while it is hot, and let it cool.

2. Peel off the bean curd skin and put it in the rice.

Sushi instant noodle roll

[Raw material/seasoning]

3 pieces of seasoned seaweed

Bamboo curtain 1 payment

Sushi rice 2 bowls

Carrot 1/2 strips

Cucumber 1 strip

Two eggs

3 tablespoons seaweed and pine

Mayonnaise sauce 1 tablespoon

Instant noodles 1 set meal

Instant noodles and red oil set meal 1 set meal

[production process]

(1) Cut carrots and cucumbers into long strips, and blanch carrots first.

(2) Break the eggs and fry them into egg skins, and then cut them into strips of 1 cm for later use. Crush instant noodles, add hot sauce and mix well.

(3) Spread out the bamboo curtain, put 1 slice of seaweed, evenly spread 2/3 cups of sushi rice on the seaweed skin, leave 1 cm at the front end and 2 cm at the other end, evenly spread the broken instant noodles on the sushi rice, arrange the cut carrots, cucumbers and egg skins in the center of the rice in turn, lift the seaweed at the front end and roll it to the other end, and carefully wrap it. You can touch the knife a little when cutting.

Type of instant noodles used: unified scallion beef noodles

Practice of sushi rice: Cook 2 tablespoons of white vinegar+1 and 1/2 tablespoons of fine sugar on low heat until the sugar is dissolved, mix in 2 bowls of hot rice, and cool with a fan while stirring until the rice grains become loose. Don't knead the rice into a ball.

The prepared sushi can be eaten with tender ginger slices. If you use egg skin instead of seaweed, you can also.

Baked thick eggs

[Raw material/seasoning]

Three eggs.

Milk 90 ml

A little salt

7-inch rectangular pan 1

[production process]

(1) Mix eggs, milk and salt into egg juice for later use.

(2) Before the barbecue, the pot must be fully heated, pay attention to the temperature, and keep it in a medium fire state from beginning to end; Dip a little egg juice into the pot with chopsticks first to measure the temperature. You can blow it up when you hear a word.

(3) Add the egg juice into the pot several times, and fold it in half when the surface is in a semi-cooked state that has not been completely solidified.

(4) Wipe a little oil on the pot with a paper towel, push the half-cooked eggs to one side of the oil, and also wipe a little oil on the other side of the pot, then add the egg liquid, first lift the half-cooked eggs with chopsticks, let the newly added egg liquid spread in the pot, fold them in half after half-cooked, and repeat the above steps until all the egg liquid is used up.

The control of heat is very important, which is the key to whether the thick egg roll can be fluffy and delicious.

Shuan beef Xiang sushi

[Raw material/seasoning]

Beef slices 100 slices

Radish baby right amount

White radish 1/2 strips

Western mustard sauce (coarse) right amount

Sushi rice 200g

A little soy sauce

Special model for box sushi 1.

Plastic wrap 1 piece

[production process]

1. Cook the beef slices in boiling water until cooked.

2. The radish baby is washed and cut into pieces; Peel and grind the white radish, put the radish mud in the net to drain the water, and then mix it with the radish evenly for later use.

3. Spread a layer of plastic wrap on the model, add sushi rice, spread mustard sauce, then spread beef slices, cover with plastic wrap, and fully press and shape.

4. After demoulding, open the plastic wrap, cut it into appropriate size with a knife dipped in vinegar, put radish puree and a little mustard sauce on the surface respectively, and sprinkle a little soy sauce when eating.

Egg-wrapped rice bento

[Raw material/seasoning]

2/3 bowls of rice

1 tbsp shredded pork

Eggs 1

6 cauliflowers

A little shredded carrot

Soybean 1/2 cups

Five small sausages

(1) salt 1/2 teaspoons

White pepper 1/2 teaspoons

1/2 tablespoons chopped green onion

Sesame oil 1/2 teaspoons

(2) Salt 1/3 teaspoons

(3) 1/2 teaspoons of tomato sauce

(4) 1 tbsp milk

Salt 1/3 teaspoons

1/2 tablespoons cream

Sugar 1 teaspoon

(5) Black pepper 1 teaspoon

Salt 1 teaspoon

A little raw pepper

[production process]

(1) Take an oil pan, saute chopped green onion, add shredded pork and stir fry, add rice when it is half cooked, stir fry with seasoning (1), and then take the pan for later use. In addition, fry the sausage and put it in the lunch box.

(2) Beat the eggs well and add salt to taste, heat the pot with oil, pour the egg liquid into the pot, turn off the fire immediately after frying the egg skin, pour fried rice 1/2 on the egg skin, cover the other half of the egg skin, put it on the stool, and then pour tomato sauce (you can pour tomato sauce into a small plastic bag, cut a small hole and extrude patterns on the egg skin).

(3) Boil the edamame kernels in hot water for about 15 minutes, take them out after cooking, drain the water, mix in the seasoning (5) and put them in a lunch box for eating.

(4) Wash cauliflower and carrot, cut into pieces, blanch with hot water until cooked, scoop up and drain water, put it in the toilet, and then heat seasoning (4) and pour it on the cooked vegetables.

That's all I chose, and there are many, many more from/

You can have a look. There are many Japanese snacks.