What brand of Wei Lin is good?
1. Japanese sweet cooking wine Baoben Weilin 2. British Yutaka Weilin cuisine rice wine 3.AJISHIMA/ Weidao 4. Wanjiaxiang 5. Qianheshou 6. Suzuka 7. Sakura Crane 8. Wanzi brand (Japan) 9. Xiaodongzi 10. Kuitian, besides the above, other brands are also worth recommending. In addition, if there is no Weilin around for the time being, ?
Substitution of Wei Lin
Appropriate amount of rice wine and brown sugar can be added with appropriate amount of rice wine; Because the miso contains 30% alcohol, it must be boiled before cooking when it is used in large quantities. Although the sweetness of Wei Lin is not as rich as sugar, it can fully lead to the original flavor of ingredients. For example, Wei Lin is an indispensable seasoning when cooking according to Shao.
Usually, adding wine during cooking can soften the ingredients, but miso has the effect of tightening the protein and hardening the meat. Therefore, if you want the ingredients to be soft and tender, don't add miso too early. On the contrary, if you add miso in advance, you can prevent the ingredients from cooking. In addition, the addition of flavor spray during cooking can also add luster and make the ingredients present more delicious color.
Taste shower has sweetness and delicacy that sugar can't match. The sweetness of taste shower is different from that in sugar, and it is thicker and more mellow. Sugar is composed of single sucrose, while "Weilin" is a mixture of more than 9 kinds of sugars with different sweetness. Therefore, it is not only delicious, but also can harmonize the taste of the materials to make them present a natural and sweet flavor.
Japanese buckwheat noodles with shredded pork.
Almost all dishes should be served with miso. If it is simple and suitable for summer, I strongly recommend Japanese soba noodles and Yuzi Shao.
The raw materials of Yuzi Roast are: eggs, salt, miso, chaiyu stock, sugar and light soy sauce.
First of all, explain Chai Yu stock: put dried kelp in water and boil it (one or two pieces are enough), put a little Muyu flower (or Muyu element) after turning off the fire, take it out after 20 seconds, and leave the kelp in the soup for 30 minutes, and it will be fine. Light soy sauce is soy sauce with a very light color. If it is not available, you can keep it.
Formal steps:
1, beat eggs
2, add a little salt and sugar to the egg liquid (if you like to eat sweet, you can put more sugar without salt) and a little taste shower.
3, pour in the stock prepared in advance, not too much. Generally, if there are 4 eggs, it will be almost the same with 50ml of stock. If there are more eggs in the soup, it will not form.
The rest are omelets and omelets. See this /v_show/id_XNTQwMzA5OTY=.html for details. It is said that there was a very professional video in the group blog before, but unfortunately, after youtube hung up, the video could not be watched = = and then soba noodles.
Ingredients: buckwheat noodles, green mustard, shredded seaweed, chopped green onion, miso, chaiyu broth, Japanese soy sauce, a raw quail egg and a little white sesame.
Just buy bagged buckwheat noodles in the supermarket, and soak in warm water for about 20 minutes without hard core.
1, mix broth, miso and soy sauce (according to your own taste), turn off the heat after boiling, let it cool, and then put it in the refrigerator to cool, which is the buckwheat noodle juice.
2. Soak the soaked noodles in water, remove them from the dish, and sprinkle some seaweed silk on them (you can also add some ice cubes to make them cooler in summer).
3. Add chopped green onion, white sesame, green mustard and quail eggs into the buckwheat flour juice and stir well.
If it is ok, you can eat noodles with noodle juice.
Weilin pork belly
Ingredients: pork belly 1 kg, Qingjiang vegetable, white powder, soy sauce 1 tsp, oyster sauce, 1/4 tsp, sugar and a little sesame oil.
method of work
1 Wash the pork belly and steam it in an electric cooker. Steam a cup of water (measuring cup) in the outer pot for later use. Blanch the Qingjiang vegetables for later use.
2. Put all seasonings into the pot, add some water, heat and mix well, and then thicken them with white powder for later use.
3. Place Qingjiang cuisine on the plate. Slice pork belly into the plate. Pour the sauce on pork belly.
Wulong cold noodles
Ingredients: oolong noodles 1 packet, a. a little shredded seaweed, a little wasabi sauce, a little chopped green onion, a little shichimi, a little white sesame, b. a teaspoon of Chai Yu miso 1/2, dipping sauce: 150cc, 30g of miso and 30g of soy sauce.
method of work
1. boil the oolong noodles, soak them in cold water, cool them, then scoop them up, drain them and put them on a bamboo mat for later use.
2. Mix and boil the sauce-stained materials, then turn off the fire and cool them and put them in the refrigerator for later use.
3. When eating, dip the oolong noodles in the sauce of Method 2.
Japanese fried tofu
material
Tofu, carrot, seaweed, soy sauce, clear water, light soy sauce, ginger, sugar, miso.
method of work
1, tofu washed and cut into pieces.
2. The ratio of light fresh soy sauce to clear water and Japanese-style miso is: 1:4: 1/2. If there is no miso at home, there is an alternative: brown sugar rice wine.
3. Mix the sauce well and add shredded ginger to boil for later use.
4, chopped carrots, a few pieces of seaweed for use.
5. Prepare egg liquid and low-gluten flour.
6. Bean curd is wrapped in egg liquid, and then wrapped in low-gluten flour for later use.
7. Heat the oil in the pot, fry the tofu until it is golden and swell. Sprinkle with sauce and sprinkle with chopped carrots and seaweed. The fragrant smell of tofu ~ ~ ~ ~
Tips
If the sauce is not thick, it's good to fry the tofu itself in golden color. I chose chopped carrots this time, and I can also decorate this simple and delicious taste with my favorite ingredients. I hope you like it ~ It's the same sentence: ingredients won't lie, taste won't betray ~ Have a nice weekend!
Parent-child mixed rice
Materials (2 persons):
Cut a whole chicken leg into small pieces, knead it with salt, cooking wine and ginger slices, and leave it 1 hour.
Shred half onion, and stir 2 eggs slightly for later use.
A little seaweed silk for standby.
Seasoning:
Chef (だし) a spoonful.
3 tablespoons of miso, light soy sauce 1 spoon, sugar 1 spoon, cooking wine 1 spoon, and make juice.
method of work
1. Pour about 200ml of water into the pot, then put a teaspoon of the master cook into the pot to boil, and then pour the juice prepared before into the pot to boil.
2. Add the shredded onion, then pour the chicken into it and cook it together. After the muscles become discolored and the onion is tender, pour the scrambled eggs and cook until some of them are knotted.
3. Then put the rice in the bowl, carefully cover the rice with the watering head, and add some seaweed silk on it.