Japanese menu 1: asparagus sashimi
Ingredients: 300g asparagus.
Accessories and seasonings: 2 tablespoons of seafood soy sauce, 2 tablespoons of Japanese green mustard, steamed fish soy sauce according to personal preference, 1 millet spicy, a little salt and cooking oil.
Exercise:
1. Wash asparagus, put it on a chopping board and use a peeler to remove the old skin from the root of asparagus;
2. Put a proper amount of water in the pot to boil, add a little salt and a little oil, add asparagus and cook for half a minute, then take it out;
3. Put the fished asparagus into ice water and cool it immediately, then take it out, drain it and put it on a plate for later use;
4. Add millet and spicy blocks to steamed fish and soy sauce, and it will be easy to get the juice for the first time. Dip in crispy asparagus when eating.
5, the second sauce is also very simple, just put it together with seafood soy sauce and Japanese green mustard.
Japanese menu 2: Refreshing sushi rolls
Raw materials:
Rice 150g, sushi laver 1 slice, ham 50g, meat floss 10g, carrot 50g, egg 1 piece, cucumber 1 root.
Seasoning:
Sushi vinegar 1 teaspoon.
Exercise:
1, the oil in the pot is hot, and the eggs are scattered into the pot and spread into egg skins.
2. Wash and shred cucumbers and carrots, and shred ham, peaches and eggs.
3. Pour the sushi vinegar into the rice and stir well. The ratio of sushi vinegar to rice is about 1:6.
4. Put sushi seaweed on the sushi curtain, smooth the rice, don't press the rice, try to keep the rice intact and soft, and leave a little edge around it.
5. Spread shredded cucumber, shredded carrot, shredded egg skin, shredded ham and shredded pork floss on the rice.
6. Roll up the purple cabbage with a sushi curtain, hold it tightly with your hands and open it.
7. Cut the sushi roll into small pieces with the water on the knife.
Japanese menu 3: Shrimp tempura
Raw materials:
6 fresh shrimps, tempura powder 100g, 80ml cold water, salt1g.
Exercise:
1, tempura powder is added with water as specified, 100g powder +80ml water. Season with salt, then let it stand 15 minutes and let the batter simmer for a while.
2, fresh shrimp to head, to shrimp glands, to shrimp shells, shrimp tails.
3. If you want the shrimp to look straight, you just need to cut a few knives on the shrimp and it will be straight.
It is easy to hang a thin layer of powder on shrimp with a brush.
5. Grab the shrimp tail and wrap it in a batter bowl.
6. Pour the oil in a small pot, and the oil temperature is 170-180 degrees. Add shrimp paste, fry in the pan for 30 seconds and remove.
Tips:
1. If there is no tempura powder, you can use 70g flour, 30g corn starch, 80ml water+1 egg+1g salt.
2. Dry the shrimps and brush a thin layer of flour with a brush to help hang the batter on the back.
Japanese menu 4: Fried udon noodles with beef
Ingredients: udon noodles, beef, onion, red pepper, leek, garlic, ginger and Spanish olive oil.
Exercise:
1. Boil udon noodles with boiling water, supercool, control drying, slice beef, shred red pepper, shred leek, shred ginger and onion;
2. Soak olive oil in the pot, add onion, garlic slices and shredded ginger and saute until fragrant;
3. Add beef slices;
4. Stir-fry the beef slices until they change color;
5. Add oyster sauce, salt, soy sauce, soy sauce, a little sugar and chives to taste;
6. Pour in udon noodles, spread them quickly, add a little soup or water, turn off the heat, cover the pot and simmer for a while;
7. Open the lid and stir fry until the noodles are covered with beef juice;
8. Add red pepper and shallots, stir well and serve.
Japanese menu 5: Shredded pork sushi
Ingredients: rice and water 1: 1 steamed rice 300g, meat floss 30g, cucumber strips, carrot strips and egg skin.
Ingredients: 20 ml of white vinegar, 5 g of sugar and 2 g of salt.
Tool: Spanish Leku Leku sushi roller shutter
Exercise:
1, 20ml of white vinegar, 5g of sugar and 2g of salt, mix well, then pour into warm rice and mix well.
2. Spread a piece of seaweed on the roller blind of Spanish LeKue sushi, cover it with rice, leave the front end 1/4 without rice, and flatten it with a spoon.
3. Put cucumber, carrot, egg skin and meat floss on the rice near one end in turn (if you like salad dressing, you can squeeze the right amount) and roll it up. Cut into pieces and eat.
Japanese menu 6: northern herring tempura
Raw materials:
Wild arctic fish, mushrooms, eggplant, carrots, perilla leaves, white radish, tempura powder, tempura juice or Japanese soy sauce.
Exercise:
1, white radish is kneaded into mud, and tempura juice or Japanese soy sauce is added for dipping;
2. Except for the head and tail, the wild arctic shellfish peeled off the remaining shrimp shells;
3. Wash the mushrooms with a slitting knife, wash and slice the eggplant, slice the carrots, and roll them in the dried tempura powder first;
4. Mix tempura powder with ice water at the ratio of 1: 1.5, and the consistency of the paste can flow continuously in a straight line when stirred with chopsticks;
5. Pour an appropriate amount of oil into the oil pan, and control the oil temperature at about 60%;
6. Remove excess tempura powder from the prepared materials, and then immerse the prepared batter in the oil pan and fry until golden brown;
7. Use oil-absorbing paper to absorb the excess oil on the surface, put it on a plate, and then serve it with dipping sauce.