Materials for making tuna sushi: ingredients: glutinous rice, purple vegetable rolls and tuna meat.
Seasoning: salt, sugar, sushi vinegar, green mustard. Teach you how to cook tuna sushi, and how to cook tuna sushi is delicious 1. Soak glutinous rice, steam it, add salt, sugar and sushi vinegar, mix well, roll it with purple cabbage rolls, and make sushi. 2. Cut the tuna into thick slices and squeeze a proper amount of green mustard on one side of the fillet. 3. Cover the corner pieces on the sushi. Tips for making tuna sushi: Steamed glutinous rice should be cooled before mixing. The practice of Japanese sashimi introduces the cuisine and its function in detail: Japanese cuisine.
Taste: Japanese sashimi with mustard flavor. Ingredients: 750g live snakehead (raw fish).
Accessories: 500 grams of white radish, lettuce and a little carrot.
Seasoning: wasabi 25g, Japanese soy sauce 100g. The characteristics of Japanese sashimi are: spicy, fresh and salty. Teach you how to cook Japanese sashimi. How to make Japanese sashimi delicious? 1. Remove the roots of the white radish and cut it into filaments with a length of 5cm and a thickness of 0. 1 cm (you can change the white radish into 5cm, cut it into pieces with a slicer with a thickness of 0. 1 cm, and then cut it into filaments). Soak in cold water, drain and pile at one end of the strip. Wash the wasabi, mash it with a household blender and put it in a small dish. 2. Slaughter the live fish, remove the internal organs, remove the bone spurs and skin of the fish, take out two pieces of fish, use a blade to make slices with a length of 5 cm, a width of 2.5 cm and a thickness of 0. 1 cm, code them at the other end of the plate, and decorate them with lettuce and carrot flowers. Put soy sauce and "Wasabi" mud into a small dish and eat it with sashimi. Dip in and eat. Tip: 1. In the production and decoration of this dish, you can refer to the production of "lobster sashimi" and use the "lobster boat" to hold the dish. Arrange sashimi on the deck, surround the deck with shredded radish and carrot, decorate the bow with lettuce and carrot flowers, put it in the freezer for 0/5 minutes, take it out, and put dry ice on the deck. Open the small fish net on the corral, cover it on the boat, and serve it with seasoning. The ship was filled with white air and fog, like entering a fairyland. 2. "Wasabi" is like horseradish, small in size and light green in velvet, which is an essential seasoning for raw food. If there is no "mustard", it can also be served with Japanese mustard sauce and mustard-flavored dishes. Making "sashimi" uses "cuttlefish" (raw fish) meat. In some parts of Japan, it is also made of live carp meat. Although the methods are different, the ingredients are the same. The practice of Korean spicy cabbage introduces the cuisine and its function in detail: Korean cuisine youth recipe, heat-clearing and detoxicating recipe, spleen-strengthening and appetizing recipe.
Taste: Sour and salty technology: pickled Korean spicy cabbage. Material: main ingredient: Chinese cabbage (Qingkou) 800g.
Accessories: 300g of apples and 50g of carrots.
Seasoning: green onion15g, ginger 5g, garlic (white skin) 3g, salt 20g, sugar10g, and Chili powder 20g to teach you how to make Korean spicy cabbage, which is delicious. Wash the cabbage leaves and tear them into small pieces by hand (tearing them by hand is better than cutting them with a knife);
2. Peel carrots, cut them into oblique elephant-eye slices (or cut flowers are edible), put them in a container, put a layer, sprinkle a layer of salt, put heavy objects on them, and park them overnight;
3. The next day, squeeze out the vegetable juice brine, wash it with clear water and control it to dry;
4. Put Chinese cabbage, carrot, apple, onion, Jiang Mo and minced garlic into a clean basin, add white sugar, Chili powder and a little monosodium glutamate, mix well, press with a clean plate, cover with clean gauze, ferment at room temperature until the sour smell is fragrant (about 1-2 days, and ferment on a heater for more than one day in winter), and store in the refrigerator;
5. Sour, spicy, fresh, crisp, light and refreshing pickles can be eaten. The key to Korean spicy cabbage production: 1. Adding sugar for fermentation and feeding bacteria;
2. Pepper powder is best made in Korea, but it is cheap but not good in China.
3. Acidity should come from natural fermentation, not added vinegar;
Kimchi can be eaten directly or used for cooking. Pie-food phase grams:
Apples: apples avoid eating products together, which will lead to constipation.
The practice of chicken fillet hamburger introduces the food and its function in detail: American cookbook
Making materials of chicken fillet hamburger: main ingredients: chicken breast 150g, two hamburger embryos, two eggs, bread crumbs 100g, minced onion and ginger 1 spoon, salt 1/2 spoon, cooking wine 1 spoon, lettuce and lettuce. Features of chicken fillet burger: when making hamburgers, pay attention to increasing the content of vegetables and reducing the proportion of meat to increase vitamin supplementation. You can also use eggs or ham slices with lower oil content instead of chicken fillet. Teach you how to cook chicken fillet burger, and how to cook chicken fillet burger is delicious 1. Cut the chicken breast into pieces and marinate it with onion, Jiang Mo, salt and cooking wine.
2. Break up the eggs, wrap the egg liquid with marinated chicken fillets, pat the breadcrumbs for compaction, and fry in the pan until cooked. 3. Hamburger embryo with chicken fillet, tomato and lettuce. The practice of spaghetti introduces the dishes and their functions in detail: Italian food.
Pasta making material: main ingredient: spaghetti 75g.
Accessories: onion 1 piece, garlic cloves 1 piece, 3 tomatoes, 75g ground beef and pork.
Seasoning: salt, pepper, sweet pepper powder, oil 1 tablespoon, tomato sauce 1 tablespoon, 75 ml of water, 3 tablespoons of chopped nine-story tower to teach you how to cook spaghetti, and how to cook spaghetti is delicious 1. Cook spaghetti in salt water until it is cooked and bite. Peel onion and garlic and cut them into dices. Wash tomatoes, remove pedicels and cut into small pieces. Add salt, pepper and sweet pepper powder to the minced meat and stir with a fork. 2. Heat a non-stick pan, pour in oil, stir-fry onion, garlic and minced meat, then add tomato, tomato sauce and water, stir well, cover and stew for 10 minute, occasionally stirring. Season with salt, pepper and sweet pepper powder, and finally put it on the ninth floor. 3. Drain the noodles with a sieve and put them in a deep dish. Finally, pour in the minced meat sauce.