This column provides housewives with all kinds of Japanese cooking methods. Welcome to read the home-cooked Japanese cooking recipes, so that housewives can easily learn how to cook Japanese cooking recipes.

Eel slippery egg mixed rice

　 < Main ingredients >

Eel 1 piece

　 < Accessories >

Four eggs? Onion 1 piece

　 < Seasoning >

30 grams of peanut oil? How much is Weilin? 2 tablespoons barbecue sauce? Roasted sauce 1 spoon? Sugar 1 teaspoon? Muyuhua right amount

　 < Practice >

1, onion shredded;

2. Cut the eel into sections of moderate size;

3. After the eggs are scattered, put a small amount of water starch into the egg liquid;

4, the pot is hot, and a proper amount of camellia oil is added;

5. Add shredded onion and fry until soft;

6. Put in a proper amount of odor spray;

7. Pour barbecue sauce and teriyaki sauce and bring to a boil over medium heat;

8. Add the right amount of sugar and stir well;

9, put the eel, put the eel on one side of the pot;

10, pour the egg liquid into the other side of the pot;

1 1, cover the pot, continue to cook the egg mixture on medium heat until it is slightly shaped, and then turn off the heat;

12, put the eel, slippery eggs and sauce on the rice, sprinkle some Muyu flowers and you can eat.

Japanese pork chop mixed rice

　 < Main ingredients >

Pork tenderloin, shallots, seaweed, eggs, rice wine, soy sauce, glutinous rice, starch, bread flour, rice and onion.

　 < Prepare >

1, pork tenderloin is cut into pieces with a thickness of about 1-2 cm, and it is loosened by a meat loosening hammer;

2, two eggs, break into egg liquid. Take another bowl and beat the egg liquid of an egg;

3, chopped shallots;

4. Cut seaweed into filaments;

　 < Practice >

1, pork tenderloin cut into pieces with a thickness of about 1-2 cm. There is no meat hammer, so you can pat it loose with the back of the knife.

2. Gently loosen it with a meat hammer and pat it thin;

3. Sprinkle with black pepper;

4. Sprinkle a little salt for pickling;

5. Wrap the meat slices with starch;

6. Put the sliced meat in an egg bowl and wrap it in egg liquid;

7. Put the meat slices wrapped in egg liquid in bread crumbs and wrap them with bread crumbs;

8. Put oil in the pan and fry it until golden on both sides;

9. Take it out and control the oil to dry;

10, cut the pork chop into pieces;

1 1, onion shredding, put into the pot;

12, 3 tablespoons of light soy sauce, 3 tablespoons of sake (rice wine) and 2 tablespoons of glutinous rice, and mixed into sauce;

13, pour the sauce into the pot;

14, boil until the onion is soft and tasty;

15. Drain the pigs and cook until the pork chops are tasty;

16, the soup is so thick that there is almost no soup, and the egg liquid is poured;

17, heating for about 30 seconds, turning off the fire, adding shallots and stewing for 5 minutes;

18, fill the bowl with rice, drag the pork chop into the bowl, cover it on the rice, and sprinkle it on Shanghai Tess.

;