Just put all the ingredients in a fresh-keeping bag and knead them. If there is no kumquat, you can also use grapefruit or lemon instead, or add 1 teaspoon vinegar to make up for the sour taste.
Materials (easy to make)
Komatsu 1 bag (200g)
Carrots (shredded)1/7 (30g)
A: 1/2 cup of water, 1 and 1/2 teaspoons of crude salt, 1 teaspoons of sugar, 1 kumquat (cut into ginkgo slices), 2cm kelp (shredded), 65438+ pepper (cut into small circles)
The way of doing things
1. Cut the stem of Komatsu into 1cm long, cut the leaves into small pieces of 1cm, put them in a filter screen with carrots, pour hot water on them, scald them once, and let them cool for later use.
2. Put A and 1 into a fresh-keeping bag, gently stir, squeeze out air, seal the bag mouth and refrigerate for half a day.
Is Komatsu cabbage cooked sweet or not?
If fish sauce products that can make good soup are cooked with Pleurotus eryngii, only a little seasoning is needed to make a good taste. It won't be long before 1 bag of Komatsu becomes a delicious dish.
Materials (4 persons)
Komatsu (cut into 4cm long) 1 bag (200g)
2 slices of tempura (cut into delicious sizes)
Pleurotus eryngii (cut in half horizontally, then sliced vertically) 1 packaging (100g)
Answer: Japanese stocks 1 and 1/2 cups, soy sauce &; 65,438+0 and 65,438+0/2 tablespoons of each flavor.
Practice: pour a into the pot and boil until it boils. Add Komatsu, tempura and Pleurotus eryngii and cook until the stems are soft.
Komatsu mushroom sauce
Add Komatsu to the homemade mushroom sauce. It might be delicious. As a result, the first attempt was a great success! It will be more delicious for a day!
Materials (easy to make)
Komatsu (chopped) 1/2 bags (100g)
Flammulina velutipes (chopped) 2 packets (200g)
2 tablespoons of soy sauce and mash.
Vinegar and sugar each 1 tablespoon.
Japanese stock powder 1 teaspoon
Practice: Pour all the ingredients into the pot and cook for 67 minutes until the soup is dry.
Canned mackerel stewed with miso tofu and Komatsu.
Sometimes I want to eat fish, but I feel it is troublesome to buy it specially, and I don't want to deal with fresh fish. At this time, canned mackerel can come in handy! Because there is miso, it is also delicious.
Materials (2 persons)
Komatsu 1 bag (200g)
Canned mackerel (miso, peeled and cut into small pieces) 1 can.
Tender tofu (cut into 6 8 equal parts) 1/2 pieces.
Answer: Japanese stock 1 cup, soy sauce 1 and 1/2 tablespoons, sugar 1 tablespoon, ginger (shredded) 1 slice, white powder water (white powder 1: water/kloc-).
The way of doing things
1. Add a little salt to hot water, cook Komatsu for 2 minutes, cut into 4cm long, and wring out the water.
2. Pour A and canned mackerel together with soup into the pot and heat it. After boiling, add Komatsu and tofu and cook for 5 minutes. Finally, thicken with white powder water.