Flavor: sweet and sour Craft: pickled Japanese vinegar with shredded radish preparation materials: main ingredients: 250 grams of white radish, 150 grams of carrots.
Accessories: lettuce leaves 50g, coriander leaves 5g.
Seasoning: 250 grams of sugar, 15 grams of vinegar, 10 grams of salt, 250 grams of water. Japanese vinegar with radish features: sweet and sour pure, salty and fresh. Teach you how to do Japanese style vinegar mixed with shredded radish, how to do Japanese style vinegar mixed with shredded radish to be delicious 1. Brush the pot clean, into the water, sugar boiled, knocked off the froth, boiled until the sugar dissolved in a container to cool down, adjusted into the vinegar essence, into the sweet and sour sauce. Wash the lettuce leaves into the bottom of the plate. 2. Radish root, skin, cleaned and cut into 5 cm long section, with a slicer shaved into 0.1 cm thin, 5 cm long slice, and then cut into 5 cm long, 0.1 cm thick filaments, into the pot sprinkle salt, mix well marinated for 30 minutes, squeeze out the water, under the sweet and sour sauce marinated for another 15 minutes, with chopsticks out of the draining broth, served in the plate on lettuce leaves, sprinkle with cilantro leaves that is. Japanese raw fish slices of practice details cuisine and efficacy: Japanese cuisine
Flavor: wasabi Japanese raw fish slices of the preparation of materials: Main ingredients: net live blackfish meat (raw fish) 750 grams.
Accessories: 500 grams of white radish, lettuce, carrot flowers a little.
Seasoning: 25g of Vasabi, 100g of Japanese soy sauce. Japanese-style sashimi features: thick and spicy, fresh and salty flavor. Teach you how to do Japanese-style sashimi, how to do Japanese-style sashimi is delicious 1. the white radish to remove the roots and whiskers, cut into 5 cm long, 0.1 cm thick julienne (can be changed into a 5 cm long section of the white radish, with the slicer cut into 0.1 cm thick slices, and then cut into thin julienne), soaked in cold water, drained of water, piled up on the strip at the end of the disk in the form of mounds. Wash Vasabi, puree in a home blender, and serve on a small plate. 2. Slaughter live fish, remove viscera, remove bones and skin, cut up two slices of fish meat, and slice into thin slices 5 cm long, 2.5 cm wide, and 0.1 cm thick with a knife, place on the other side of the plate, and garnish with lettuce and carrot. Put soy sauce and mashed Vasabi on a small plate and serve with sashimi for dipping. Tip: 1. In terms of decoration, this dish can be compared to "lobster sashimi", which is served on a lobster boat. Row the sashimi on the deck, around the deck, surrounded by shredded white radish, shredded carrots, in the bow of the boat garnished with lettuce and carrot flowers, into the freezer for 15 minutes, take out, under the deck into the dry ice. Open the small fishnet on the pole around the boat over the boat and serve with the relish dish. The boat is filled with white air and mist, as if you were in a fairyland. 2. "Wassabi" is a horseradish-like, small, light-green paste that is essential for eating raw food. If you don't have wasabi, you can serve it with Japanese wasabi paste, which is an excellent wasabi-flavored dish. Cuttlefish (sashimi) is often used to make sashimi. In some parts of Japan, live carp is also used, and the ingredients are the same, although the method is different. Miso soup / Korean Miso soup / Japanese Miso soup recipe details Cuisine and Efficacy: Japanese cuisine Korean cuisine Delicious congee soup
Process: boiled Miso soup / Korean Miso soup / Japanese Miso soup ingredients: main ingredients: sea bream bone (akasu fish bone) 300 grams
Substantiation: red, white shredded radish 1/2 cup each
Seasoning: Miso 80 g, tofu, kelp sprouts, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar. Kelp sprouts, sugar, monosodium glutamate 1/8 tsp each, 2 tbsp chopped green onion Teach you how to make miso soup/Korean miso soup/Japanese miso soup, how to make miso soup/Korean miso soup/Japanese miso soup to be delicious Miso soup is miso soup. In fact, miso is a sauce made from soybeans, and the resulting soup is creamy and yellowish. The flavor is richer and fresher. It's like putting a lot of chicken essence. You can usually make soup with seafood and it tastes very fresh.
Japanese miso soup (recipe 1) Ingredients
Snapper bone (Akamune fish bone) 300 grams, 1/2 cup each of red and white radish, 80 grams of miso, tofu, kelp sprouts, sugar, monosodium glutamate 1/8 tsp. each, 2 tbsp. chopped green onion
Procedure
1. Snapper (or other fresh fish bone) cut into cubes, scalded in boiling water, and then rinsed.
2. Boil 31/3 cups of water in a pot, soften the red and white radish, then add the fish bones, remove the foam, put miso, sugar and MSG in a small ladle, mix well with a wooden stick (or spoon), immediately remove from the heat and serve in a bowl, and sprinkle with chopped green onion. If the fish bone instead of tofu, kelp buds, water instead of dried fish dew (300 grams of dried fish head and viscera, add 5 cups of water and boil for 20 minutes over low heat) is more ideal. Miso soup (recipe 2) [Ingredients / Seasonings] tofu 1/4 pieces of kelp sprouts (dried) 5 g scallions 1 stick out of the juice 300 cc miso 1 and 1/2 tbsp mirin 1 tsp [Procedure] 1. finely chopped green onions, wrapped in a cloth and then rinsed with water to remove the choking flavor.
2. Cut tofu into small cubes and soak in water.
3. Soak the kelp sprouts in water to make them swell, then drain and set aside.
4. Put the juice into a pot and bring it to a boil, put the miso into a strainer, submerge the strainer in the soup, stir with chopsticks to dissolve the miso, then add the mirin and mix well.
5. In a soup bowl, add diced tofu, kelp sprouts, and chopped green onions, then pour in the hot soup from recipe 4. Miso soup should not be boiled repeatedly because miso loses its flavor when it is warmed up, so it is best to enjoy it as soon as it is cooked. How to make miso soup
1. Ingredients: 5-6 dried fish, 8g long onions, 26g tofu, 4g kelp, 240ml water, 12g miso
2. Head and guts the dried fish
3. 240ml water, cook the dried fish for 2-3 mins on medium heat.
5, put in the tofu, fish eyes bubble out of the next step, about 50 seconds
6, seaweed into the fire
7, put miso in a large soup ladle with the pot of juice diluted
8, miso soup here the focus must be stirred
9, a large soup ladle in the miso stirred into the pot of soup and the pot of soup and good blend in a small fire, cook a little longer, and the soup is not a good mixture of the soup. The soup should be well blended with the soup in the pot, and then cooked on low heat until it reaches a boil, then it can be stopped.
10, delicious miso soup is ready, the total **** 10 minutes is good. Distribute ingredients for one person, double for many
Just double. How to make miso soup
Main ingredient: miso
Raw materials: diced tofu, slippery mushrooms, scallions, wakame, aji, aji.
Making process:
Boil the water and add the right amount of miso (add according to personal taste).
After boiling, add: Ajinomoto and Ajinomoto and simmer over low heat.
Keep stirring with a spoon so that the miso melts away as much as possible. (Or get a bowl of boiling water beforehand to stir the miso around before adding it to the pot!)
Then add the diced tofu, rinsed shiitake mushrooms and wakame (or seaweed), and scallions.
Bring to a boil and it's ready.
Taste: It has a light soy flavor and a mellow texture, typical of traditional Japanese dishes.
Tips and tricks: Ajisai is a processed soybean product containing vitamins B and F and protein, fat, sugar, calcium, phosphorus, iron, thiamine, niacin and carbohydrates. Wait a few minutes for the miso to melt, it is best to turn a few times faster, add kombu, Taiwan seaweed ...
4. Put in the tofu, tofu cut a little smaller does not matter, too big not good bite ~ "~ will be hot
5. Cook a few minutes to let all the ingredients blend together .... If you like, you can add a little bit of "coaxing with the wash" Japanese firm fish flavor will be better
6. Turn off the fire, you can drink ... ... Finally, you can sprinkle a little chopped green onion on the top