Japanese cooking home cooking
Japanese cooking home cooking has a lot of types, and more healthy and nutritious. So, do you know how to do Japanese cooking home cooking step by step. Together with me to understand the Japanese cuisine home cooking related recipes practice it! For more information, please pay attention to the relevant columns!
Tempura
Main ingredients: lobster
Accessories: persimmon pepper, celery leaves, white radish, wheat flour, egg yolks
Seasoning: ginger, peanut oil
Preparation method
1. Cold water is added to first add the egg yolks beaten, then add low gluten flour and gently stir, do not have to stir very evenly, and blend into the pasta with a stream of spare;
2, shrimp washed, remove the head of the intestinal mucus, peel the shrimp shell and tail sword-shaped spikes (retaining the tail shell), dry with a paper towel, and then scrape with a knife to remove the tail shell of the black film containing moisture, and then in the shrimp belly diagonal cut 3-4 knives, press shrimp to make shrimp north of the tendon disconnect (there will be) "Gala" sound), the shrimp body elongated, you can fry straight not bent fried shrimp;
3, will do fried shrimp dipped in a thin layer of low-gluten flour, and then wrapped in a good coating, put into the 180 ℃ frying pan until crispy, drain the oil;
4, red bell peppers cut in half to remove the seeds, into the frying pan After a little frying;
5, white radish washed and finely chopped into a puree;
6, ginger peeled and cut into a puree;
7, duck celery leaves (celery leaves) on one side dipped in low-gluten flour, and then wrapped in flour topping, put into the frying pan fried crispy, you can fry shrimp with the plate;
8, before serving, white radish puree and ginger puree mixed into the Tempura dipping sauce can be.
Tips
1. Because the production process has a deep-frying process, so the preparation of peanut oil 500 grams, the actual consumption of about 50 grams. 2. Scrape off the tail shell of the black film containing water, you can prevent the shrimp frying when the hot oil splash. 3. Tempura dipping sauce: material: Chaiyuyuyu 150 ml, 25 ml of Mirin, 25ml of soy sauce. 4. Soy sauce 25 ml. Mix all ingredients and boil.
Scallop Steamed Dumplings
Main Ingredients: Wheat Flour Dried Scallops Pork
Auxiliary Ingredients: Scallions
Seasoning: Salt Sugar White Wine Soy Sauce Starch Fragrant Oil Pepper
Preparation
1. Scallop. Soak in water for 2 hours, then steam for 1 hour, tear into thin shreds.
2, pork chopped; green onions cut into granules.
3, the scallop, pork, green onions mixed together, add seasoning (salt, sugar, wine, soy sauce, starch, sesame oil, pepper) mix well, put aside for about half an hour, standby.
4, dumpling dough into the appropriate amount of filling, pinch the seal, wrapped into dumplings.
5. Pour the appropriate amount of water into the pot to boil, put in the wrapped dumplings, cook until all floating when adding a small amount of cold water, and then boil again, fish out on a plate can be.
Sushi
Main ingredients: rice, eggs, pork, loofah, carrots, carrots, and seaweed
Seasonings: sugar, white vinegar, soy sauce, gourd, ginger
Preparation Method
1, rice washed, packed in a utensil, and soaked for 1 hour in 2 cups of water;
p> 2, gourd soaked in hot water for 30 minutes and fish out, and add 15 grams of sugar and soy sauce half a cup, covered with microwave film;
3, and rice together in the stove, cook on high for 10 minutes, and then heat on medium heat for 12 minutes;
4, take out the rice, and let it rest for 3 minutes, while still hot, mixed in sugar, vinegar;
5, gourd cut into sections, ginger and carrots, and cut into strips of shredded spare;
5, gourd cut into sections, ginger and carrots, and cut into strips of shredded spare;
5, gourd cut into sections, and cut into strips of shredded spare.
6, take a seaweed skin flat, spread rice, and then lay the right amount of meat floss (pork chopped fine), shredded ginger, gourd, yellow radish, egg (egg beaten and fried into a pie crust) skin, rolled into a tube, and then cut into pieces can be eaten.
Flavored Japanese Tofu
Ingredients: Japanese tofu, minced pork, green and red bell peppers, eggs, ginger and garlic, soy sauce, oyster sauce, cooking wine, cornstarch, pepper, oil and salt.
1. Prepare the raw materials; 2. Eggs in the appropriate amount of salt, beaten spare; 3. Cut into equal thickness of the Japanese tofu block first coated with a layer of cornstarch, and then a layer of coated with egg liquid; 4. Put a moderate amount of oil, will be wrapped in egg liquid Japanese tofu block into the frying; 5. Until both sides of the golden brown after the fish out, flat on the bottom of the plate; 6. Pan a little residual oil, will be the minced meat into the inside to stir-fry; 7. Meat stir-frying color into the ginger and garlic into the end of the continue to stir-fry; 8. Pour into the appropriate amount of oyster sauce and wine and continue to stir-fry! 9. Add the appropriate amount of water to boil two minutes, while adding salt and pepper to taste; 10. into the end of the green and red pepper; 11. Pour a little water starch thickening; 12. Finally, the finished minced meat and green pepper sauce poured on the surface of the Japanese tofu; 13. tender and smooth "Flavorful Japanese tofu" is finished, hurry to taste it. Food Tips 1. Japanese tofu cut into sections of the same thickness after wrapped in egg liquid fried to the surface of the golden brown, pay attention to the order of precedence, the first into the starch, and then wrapped in egg; 2. Stir-frying minced meat, the first to put into the minced meat stir-frying, so that the meat of the water grease stir-frying out of the minced meat, and then put into the Ginger and garlic burst incense; 3. Stir frying minced meat and green pepper sauce should pay attention to the final thickening before putting the green and red pepper, they are easy to cook, and can be more preserved green and red pepper nutrients. Chicken Japanese Tofu Casserole Ingredients: chicken thighs, Japanese tofu, black fungus, carrots, eggs, ginger, cooking wine, cornstarch, soy sauce, pepper, green onions, oil and salt. 5, chicken pieces into the appropriate amount of salt, cornstarch, ginger and cooking wine, mix evenly marinated; 6, Japanese tofu from the center of the cut; 7, so that it is easy to squeeze out the inside of the Japanese tofu, and then cut the same thickness of the block; 8, the tofu block gently move, first coated with egg wash, and then coated with cornstarch on the surface; 9, hot pan in a pot of boiling water, then the surface of the tofu block, and the surface of the tofu block, then the surface of the tofu block, then the surface of the tofu block, and the surface of the tofu block; 10, the tofu block is a good place for the chicken. p> 9, hot pan into the right amount of oil, the tofu pan fry; 10, tofu fried to golden brown after turning one side, and then the carrots in the pan at the same time to fry a little bit out of the standby; 11, hot pan put the right amount of oil, into the marinated chicken thighs stir-fry; 12, stir-frying after the color into the black fungus stir-fry; p> 13, stir-fry add appropriate amount of cooking wine and soy sauce; 14, add the appropriate amount of water to boil, and then add salt and pepper to taste; 15, pour just prepared Japanese tofu and carrot slices to cook together; 16, cook on a minute or two and then add the appropriate amount of water starch over high heat to close the juice; 17, into a small bowl, surface On the surface sprinkled with some small onion. Food Tips 1, chicken thigh meat first in the root of the chicken thighs under the circle, and then cut along the bone on a knife, will stand up along the bones of the chicken thighs will be picking the leg meat down, and finally cut into small pieces and add seasonings marinade; 2, Japanese tofu is more tender, the first from the center of the knife, so it is easy to Japanese tofu complete. This is very easy to squeeze out the Japanese tofu complete, and then cut into equal thickness of the block; ready to egg wash and starch, first into the egg wash, and then wrapped in cornstarch, put into the pan fried to both sides of the golden brown; you can use the fried tofu when the carrots are also on the side of the oil; 3, frying when the chicken, and then put the black fungus stir-fry, add the amount of cooking some soup, put the pan-fried Japanese tofu, pay attention to Japan! Tofu is very easy to break, do not turn too hard, and finally add water starch thickening can be.