The fragrance of the first love is so that we find back
The warmth of the sunshine like freshly picked bright strawberries
You said you can not afford to eat this kind of feeling is to emphasize: the feeling of the first love class, right! Oh ~~~~~~~~~
Question 2: What does the taste of okonomiyaki mean The taste of okonomiyaki
First of all, it is the choice of fish. Swordfish is the most sensitive fish to freshness. The loss of freshness is the slightest point, and the flavor will be very different. That's why all the housewives in Japan make salt-roasted okonomiyaki, but only two kinds of people dare to make okonomiyaki sashimi: fishermen, and top restaurant chefs.
One for the sashimi, one for the teriyaki. Salt burning sounds extremely easy, in fact, not, the measurement of salt is the key in the key, the size of the fish, the degree of freshness, fat fat or not, *** with the decision of how much salt. It must be precise, precise must rely on experience, the balance is useless.
The correct practice of okonomiyaki is to bake with the entrails, once upon a time, the small Japanese lovers playfully pampered, the girl will be angry: Humph, the fish meat all belong to me, the entrails belong to you! But the man was right: the guts were wonderful in wine. The girl is also satisfied, out of a future housewife style, chopped a bowl of fine radish puree, with soy sauce sweet, the fish is fat, just under the rice.
Taste the flavor of that airplane airlifted, there are three fragrant, three fresh, half fishy, half sweet, three uncertain. Chewing slowly, but more and more attracted by the flavor that is not fatty, unconsciously, then let a person eat a whole strip down. Autumn windy days people grilled swordfish, small fireplace on the smoke straight up, shiny half black swordfish carcass nuisance seeping fat foam, the smell wafted all over the room, exceptionally rich, people smell, we know that the autumn has come, like the wind blowing through the heart of the gap, cool sentiments then came up. A movie called "The Taste of Swordfish" does not have swordfish in the whole movie, but is full of the lonely flavor of late coolness. A song with the lyrics of "akihabara" is foolishly sung all over the street, and the cat and I have already understood it.
Akihabara is rich in nutrients, extremely beneficial to the human body, but also the treatment of high blood pressure. Although Hokkaido is bitterly cold, there are many old people who live long lives. Although the fat of the swordfish is fat, but belongs to the benign cholesterol, and will not make people overweight, women can also let go of no harm. There is a saying: "When swordfish is on the market, *** teachers are out of a job." ...... poor *** teachers.
Swordfish was originally a commoner's food, over time, the Japanese aristocracy also fell in love with it, and eventually became one of the representatives of Japanese cuisine, this history, like the history of cheese in Europe. Swordfish is considered to be the food of autumn, and the most fresh and unforgettable listed in early September every year, some people say that in the flavor of the swordfish, there is a light sentimentality of autumn, that belongs to a whole system of aesthetics in the melancholy. Suzuki is also one of the melancholic ones in this system, and he blandly says that akihabi is the first representative of autumn, which is an awkward thing to say. But then he comes up with a great truth that breaks the flavor of melancholy: okonomiyaki in Japan is like dumplings in China, and those who don't eat it don't exist.
The okonomiyaki is high-tempered and cannot be farmed artificially. Suzuki seriously asked, China has no origin of the autumn swordfish? Come back to check the information, the answer is whether. The okonomiyaki is a very separate flavor in the culinary system, it is so special that it can not be paired with any other main dish. Japan's centuries-old traditional kaiseki cuisine has no place for okonomiyaki. Because its tough skin invites both chopsticks and hands at any time, it's always been a bit of a misnomer. But Suzuki says that's fine, that's the way it's eaten, stubborn, long-lasting, and serious.
Question 3: what does a fall swordfish mean to describe a girl fall swordfish Nutritional Analysis:
The fall swordfish body is rich in protein, fatty acids, according to the analysis, the fall swordfish contains indispensable to the human body of eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) and other unsaturated fatty acids, EPA, DHA has the inhibition of hypertension, myocardial infarction, arteriosclerosis effect.
I: carbon grilled swordfish
Ingredients: swordfish 3 (or according to personal needs of the discretionary preparation)
Seasoning: 1 tbsp wine, a tbsp salt, a little pepper.
Directions: 1. Wash the swordfish and marinate it in the seasoning (about 10 minutes). 2. Put it on the grill and cook it until it is done. 3. Serve with a little lemon juice. 4.
Tips: 1. The fish does not need to be cut open, but when digging out the gills, you can use chopsticks to reach in and pull out the internal organs. 2. Brush a little bit of oil on the grill before placing the fish, so that the skin does not stick to the fish skin when you take it off. 3. Sprinkle a little bit of salt on the skin of the fish during the grilling process, so that the taste of the grilled swordfish will be more flavorful.
Question 4: "Seven Miles" and "swordfish" is what Jay Chou "Seven Miles" sung:
The taste of swordfish cat and you want to know
The first love of the smell is so we find
............
You suddenly said to me that the name of the seven-lipped scent is very beautiful
I just want to kiss your stubborn mouth at this moment
The most common flower in Taiwan is used in the song. The most common flower in Taiwan, "Chirimisu", and the delicacy, "okonomiyaki", are used here to compare the flavor of first love.
Question 5: Why is the swordfish called akihabu? The fish is called san (狭) ma (真) because of its long and narrow body, and is also said to mean takusan (takusan)、umai (umai) which means "many" and "delicious". Generally speaking, autumn, especially the night of the full moon caught in the autumn swordfish as beautiful as a silver sword, and called the autumn swordfish, this time is the spawning season, and fat and plentiful, to Chiba Prefecture and the coast of the Sagami Beach is the southernmost limit of spawning season, Chiba Prefecture and the coast of the Sagami Beach is the southernmost limit of the spawning season.
The town swordfish is a migratory fish that travels south from Hokkaido to the Pacific Ocean in August, arrives at Sanriku Oki in October (Miyagi Prefecture, where the cold and warm currents meet, and Kesennuma in particular is the largest catching ground for the swordfish), then passes through Kujukuri Oki in Fosu, and arrives at Izu Oki in December, and then moves to Kumano Beach in Kishu in the following March-April and travels back to Shikoku and Kyushu in the following March-April. The fattest is the one from Sanriku to Kujukuri Oki, which has 20% fat, so from Edo onwards, even the common people know that they have to eat it in autumn. Although the fat of the Kumano Beach is only 5%, it is just enough to make sushi, which is also one of the local delicacies of Kishu.
It is true that the Japan Sea side of the swordfish is not as delicious as the Pacific side, but there are variations in the way it is prepared, such as salt grilled, boiled in Tokiwa rainwater, and dried in a flavorful marinade, etc., and it is also very good when the skin of the fish is removed and grilled and served with rice.
Generally speaking, okonomiyaki is a common people's cuisine, and old Japanese movies often show people grilling okonomiyaki over charcoal, and okonomiyaki also provided post-war Japanese with the opportunity to replenish fats and proteins, so for Japanese people, okonomiyaki represents much more than just a dish.
Those with yellow tail fins are high quality okonomiyaki with thick fat, and are generally eaten charcoal-grilled and salt-grilled
Question 6: What is the meaning of okonomiyaki in Shichirinuri What is okonomiyaki? Autumn swordfish (Cololabissaira), belonging to the jawed needlefish suborder, bamboo swordfish Autumn swordfish is a saltwater fish ... Haha, the fall swordfish in Jay Chou's "Seven Miles" ah! ...
Question 7: What is the difference between polychon and fall swordfish? 1 more spring fish, capelin belongs to the smelt order smelt family, native to Japan's deep sea fish, because of its fish belly all year roe, so the name "stands spring". It is also known as the hairy scale fish and smelt.
The body of the fish is extended and laterally compressed. The eyes are large and the scales are small. The dorsal fin is centered, the adipose fin is low and long, and the anal fin is located behind and below the dorsal fin.
2 The swordfish is a pelagic fish that inhabits subtropical and temperate waters of the Pacific Ocean off the coasts of Asia and the Americas, mainly in temperate waters of the northern Pacific Ocean, and is a cold-water stream swimming fish.
Question 8: What is the meaning of akihabara The flavor of akihabara
First of all, the choice of fish. First of all, it is the choice of the fish. Akira is the most sensitive fish to freshness. If the freshness is lost by the slightest point, the flavor will be very different. That's why all the housewives in Japan make salt-roasted okonomiyaki, but only two kinds of people dare to make okonomiyaki sashimi: fishermen, and top restaurant chefs.
One for the sashimi, one for the teriyaki. Salt burning sounds extremely easy, in fact, not, the measurement of salt is the key in the key, the size of the fish, the degree of freshness, fat fat or not, *** with the decision of how much salt. It must be precise, precise must rely on experience, the balance is useless.
The correct practice of okonomiyaki is to bake with the entrails, once upon a time, the small Japanese lovers playfully pampered, the girl will be angry: Humph, the fish meat all belong to me, the entrails belong to you! But the man was right: the guts were wonderful in wine. The girl is also satisfied, out of a future housewife style, chopped a bowl of fine radish puree, with soy sauce sweet, the fish is fat, just under the rice.
Taste the flavor of that airplane airlifted, there are three fragrant, three fresh, half fishy, half sweet, three uncertain. Chewing slowly, but more and more attracted by the flavor that is not fatty, unconsciously, then let a person eat a whole strip down. Autumn windy days people grilled swordfish, small fireplace on the smoke straight up, shiny half black swordfish carcass nuisance seeping fat foam, the smell wafted all over the room, exceptionally rich, people smell, we know that the autumn has come, like the wind blowing through the heart of the gap, cool sentiments then came up. A movie called "The Taste of Swordfish" does not have swordfish in the whole movie, but is full of the lonely flavor of late coolness. A song with the lyrics of "akiyo" is foolishly sung all over the street, and both the cat and I already know it.
Akihabara is rich in nutrients, extremely beneficial to the human body, but also the treatment of high blood pressure. Although Hokkaido is bitterly cold, there are many old people who live long lives. Although the fat of the swordfish is fat, but belongs to the benign cholesterol, and will not make people overweight, women can also let go of no harm. There is a saying: "When swordfish is on the market, *** teachers are out of a job." ...... poor *** teachers.
Swordfish was originally a commoner's food, over time, the Japanese aristocracy also fell in love with it, and eventually became one of the representatives of Japanese cuisine, the history of this, like the history of cheese in Europe. Swordfish is considered to be the food of autumn, and the most fresh and unforgettable listed in early September every year, some people say that in the flavor of the swordfish, there is a light sentimentality of autumn, that belongs to a whole system of aesthetics in the melancholy. Suzuki is also one of the melancholic ones in this system, and he blandly says that akihabi is the first representative of autumn, which is an awkward thing to say. But then he comes up with a great truth that breaks the flavor of melancholy: okonomiyaki in Japan is like dumplings in China, and those who don't eat it don't exist.
The okonomiyaki is high-tempered and cannot be farmed artificially. Suzuki seriously asked, China has no origin of the autumn swordfish? Come back to check the information, the answer is whether. The okonomiyaki is a very separate flavor in the culinary system, it is so special that it can not be paired with any other main dish. Japan's centuries-old traditional kaiseki cuisine has no place for okonomiyaki. Because its tough skin invites both chopsticks and hands at any time, it's always been a bit of a misnomer. But Suzuki says it's OK, that's the way it's meant to be eaten, stubborn, long-lasting, and serious.
Question 9: Eat my akihabara what means Eat my akihabara means eat my akihabara, should you say this is the meaning of Cantonese, translated to Mandarin is this eat my akihabara, you can ask the person who said this.