Japanese cooking methods

There are many kinds of Japanese cooking, and they are healthy and nutritious. So, do you know the steps of Japanese home cooking? Come with me to learn about the recipes related to Japanese home cooking! For more relevant information, please pay attention to the relevant columns!

tempura

main ingredient: lobster

auxiliary material: persimmon pepper, celery leaves, white radish, wheat flour, egg yolk

seasoning: ginger peanut oil

production method

1. Add egg yolk into cold water and break it up, then add low-gluten flour and stir it gently, without stirring it evenly, and blend it into a flowing noodle coat for later use;

2. Wash the shrimp, remove the intestinal mud after removing the head, peel off the sword-shaped spikes on the shrimp shell and tail (keep the tail shell), dry them with paper towels, then scrape off the black film containing water on the tail shell with a knife, then diagonally cut 3-4 knives on the belly of the shrimp, press the north of the shrimp to break the shrimp ribs (there will be a "creak"), and the shrimp body will be elongated, so that the fried shrimp can be fried straight and unbending;

3. Dip the fried shrimp with a thin layer of low-gluten flour, then wrap the prepared flour coat, fry in an oil pan at 18℃ until crisp, and drain the oil;

4. Cut the red bell pepper in half, remove the seeds, fry it in the oil pan and pick it up;

5. Wash and chop the white radish into mud;

6. Peel ginger and cut it into mud;

7. Dip one side of duck celery leaves (celery leaves) with low-gluten flour, then coat it with flour, put it in an oil pan and fry it, and then put it on the plate with fried shrimp;

8. Before eating, mix the white radish paste and ginger paste into the tempura sauce.

Tips

1. Because there is a frying process in the production process, 5 grams of peanut oil should be prepared, and the actual consumption is about 5 grams. 2. Scrape off the black film containing water on the tail shell to prevent hot oil from splashing when frying shrimp. 3. Tempura dipped in sauce: Material: Chai Fish stock 15ml, Wei Lin 25ml, soy sauce 25ml. All the ingredients are mixed and boiled.

Yaozhu steamed dumplings

Ingredients: wheat flour, scallop pork

Accessories: green onions

Seasoning: salt, white sugar, white wine, soy sauce, starch, sesame oil and pepper

Making method

1. Soak Yaozhu in water for 2 hours, then steam it for 1 hour, and tear it into filaments.

2. Chop the pork; Dice the onion.

3. Mix Yaozhu, pork and onion together, add seasonings (salt, sugar, wine, soy sauce, starch, sesame oil and pepper) and mix well. Set aside for about half an hour.

4. Wrap a proper amount of stuffing into the dumpling wrapper, knead and seal it, and wrap it into jiaozi.

5. Pour an appropriate amount of water into the pot and bring it to a boil. Add the wrapped jiaozi, add a small amount of cold water when it floats completely, boil it again, and then take it out and put it on a plate.

Sushi

Ingredients: rice, eggs, pork, loofah, carrot and laver

Seasoning: white sugar, white vinegar, soy sauce, gourd and ginger

Making method

1. Wash the rice, put it in a container and soak it in 2 cups of water for 1 hour;

2. soak the shredded gourd in hot water for 3 minutes, take it out, add 15 grams of sugar and half a cup of soy sauce, and cover it with microwave film;

3. Put it into the furnace with rice, cook it with high fire for 1 minutes, and then heat it with medium fire for 12 minutes;

4. Take out the rice, let it stand for 3 minutes, and then mix in sugar and vinegar while it is hot;

5. Cut the gourd into sections, and cut the ginger and radish into filaments for later use;

6. Take a piece of laver skin, spread it with rice, then spread a proper amount of pork floss (minced pork), shredded ginger, shredded gourd, shredded yellow radish, and egg skin (broken eggs and fried into cake skin), roll it into a tube shape, and then cut it into pieces to eat.

flavor Japanese tofu

raw materials: Japanese tofu, minced meat, green and red peppers, eggs, ginger and garlic, soy sauce, oyster sauce, cooking wine, starch, pepper, oil and salt.

the method of flavored Japanese tofu

1. Prepare raw materials;

2. Add a proper amount of salt into the eggs and break them up for later use;

3. Wrap the Japanese tofu blocks cut into equal thickness with a layer of starch and then with an egg liquid;

4. Heat the pan, put a proper amount of oil, and put the Japanese tofu blocks wrapped with egg liquid into the pan for frying;

5. Take it out until both sides are golden, and lay it flat on the bottom of the plate;

6. There is a little residual oil in the pot, and the minced meat is put into it to stir-fry;

7. Stir-fry minced meat and add minced ginger and garlic to continue stir-frying;

8. Add appropriate amount of oyster sauce and cooking wine and continue to stir fry;

9. Add appropriate amount of water and cook for two minutes, and add salt and pepper to taste;

1. Add the minced green pepper;

11. Pour a little water starch to thicken;

12. finally, pour the prepared minced meat and green pepper juice on the surface of Japanese tofu;

13. The tender and smooth "Japanese tofu with flavor" is finished. Come and have a taste.

Gourmet Tips

1. Cut Japanese tofu into sections with the same thickness, wrap it in egg liquid and fry until the surface is golden. Pay attention to the order, first put it in starch, then wrap it in egg liquid;

2. When stir-frying minced meat, stir-fry minced meat first, and then stir-fry the moisture and oil in minced meat before adding ginger and garlic to saute until fragrant;

3. When frying minced meat and green pepper juice, you should pay attention to thickening the minced green pepper before adding it. They are easy to cook and can preserve the nutrition of green pepper more.

chicken Japanese bean curd pot

ingredients: chicken leg, Japanese bean curd, auricularia auricula, carrot, egg, ginger slices, cooking wine, raw flour, soy sauce, pepper, shallots, oil and salt.

Chicken and Japanese bean curd pot

1. Prepare raw materials;

2. Draw a long circle along the root of this chicken leg first;

3. Then cut in the same direction as the bone;

4. In this way, the meat can be picked off along the bone and cut into pieces of appropriate size;

5. Add a proper amount of salt, starch, ginger slices and cooking wine into the chicken pieces, mix well and marinate;

6. Japanese tofu is cut in the middle;

7. This makes it easy to squeeze out the Japanese tofu inside and cut it into pieces with the same thickness.

8. Gently move the tofu block, first coat it with egg liquid, and then coat the surface with raw flour;

9. Heat a pot and put a proper amount of oil in it, then fry the tofu in the pot;

1. Fry the tofu until it is golden, turn it over, then fry the carrots in the pot at the same time and take them out for later use;

11. Heat a pot and put a proper amount of oil, then add the marinated chicken leg and stir fry;

12, stir-fry and discolor, then add black fungus and stir-fry together;

13. Add a proper amount of cooking wine and soy sauce when stir-frying;

14. Add appropriate amount of water to boil, and then add salt and pepper to taste;

15. Pour in the prepared Japanese tofu and carrot slices and cook them together;

16. After boiling for one or two minutes, add a proper amount of water starch to collect the juice;

17. Put it in a small bowl and sprinkle some chopped shallots on the surface.

Gourmet Tips

1. Draw a circle under the root of the chicken leg, then cut a knife along the bone, stand the chicken leg up and remove the leg meat along the bone, and finally cut it into small pieces and marinate it with seasoning;

2. Japanese tofu is tender. First, cut a knife from the middle, so it is easy to squeeze out Japanese tofu completely and cut it into pieces with the same thickness. Prepare egg liquid and starch, first put them into the egg liquid, then wrap them with raw flour, and fry them in a pot until they are golden on both sides; When frying tofu, you can also put carrots beside them and oil them;

3. When frying, fry the chicken first, then add the black fungus to stir fry, add a proper amount of boiled soup, add the fried Japanese tofu, pay attention to the fact that Japanese tofu is easily broken, don't turn it too frequently, and finally add the water starch to thicken it. ;