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Where to get Japanese food training in Changsha?
Japanese cuisine profession - the new darling of tomorrow's society

As a member of the world's cuisines, Japanese cuisine has gradually spread all over the world. Japanese-style huts, collapsed rice, waiters in kimono, and Japanese food with bright colors and elaborate tableware constitute a unique landscape in the food world. The taste of Japanese food and the way it is eaten have also begun to be widely accepted. In order to adapt to the development of the market and to meet the demand of the catering market for professional culinary talents in Japanese cuisine, Changsha New Oriental Culinary Institute is proud to launch the Japanese cuisine program.

Full-day half-year tuition 2600 yuan

Course curriculum:

Introduction to Japan, food hygiene, basic cooking courses, Japanese cooking techniques, Japanese daily conversation, Japanese cuisine, Japanese common Japanese, knowledge of raw materials, Japanese cooking techniques, introduction to Japanese cuisine and other courses.

Training Objective:

To cultivate formal and systematic mastery of Japanese food culture and Japanese cuisine basic theories and professional skills, with high aesthetic ability and Japanese cooking skills, can engage in standardized Japanese cooking professionals.

Employment direction:

1, Japanese restaurants and hotels Japanese cuisine restaurant

2, Japanese enterprises restaurant chef

3, supermarkets Japanese-style restaurants, counters

4, Japanese-funded food processing enterprises

Eight, some of the dishes

(1) deep-fried Japanese rice cakes

Ingredients (for 2 persons):

Sliced Japanese rice cakes: 3 pcs, Japanese cold noodle soy sauce: 1/4 cup, grated daikon radish: moderate amount

Scallion: moderate amount

Methods:

1. Cut the sliced rice cakes in half, and deep-fry them in boiling oil.

2. Add Japanese cold noodle soy sauce, dilute it with water, and adjust the proper concentration of cold noodle soy sauce.

3. Heat the oil over a flame and add the rice cakes.

4. Arrange the rice cakes and sprinkle with grated radish and chopped green onion.

After frying the rice cakes, use absorbent paper to soak up the oil for better flavor.

Add more radish and chopped green onion.

(2) Stone Rice

Ingredients (for 2 persons):

Onion: half Cabbage: one piece Sprouts: one handful

White rice: one spoon Sesame oil: moderate Sesame seeds: moderate

Eggs: one Soybean paste: moderate Salt: moderate Pepper: moderate

Methods:

1. Slice the onion to about six millimeters. Shred the cabbage into thick strips.

2. Place the sprouts, cabbage and onion on a plate, wrap in plastic wrap and place in the microwave for one to two minutes to soften the ingredients.

3. Coat a heated wok with oil and fry the rice until it is charred.

4. Add sesame oil, salt and pepper to the vegetables.

5. Place the vegetables on top of the rice, top with the egg yolk and sprinkle with sesame seeds.

Do not add too much oil when frying the rice, otherwise the rice will absorb too much and become very greasy.

Please fry the rice over high heat until it is almost smoking.

You can add soybean paste to the rice and add as much as you like for flavor and color.

(3) Japanese rice balls

Materials:

1 bowl of rice

Filling A:

1 can of tuna (80g), 100g of spinach, 1 tablespoon of white sesame seeds, a pinch of salt

Filling B:

1/3 of a carrot (30g), a pinch of salt, 1/2 piece of cod roe (less salty).

1 egg, 1 teaspoon of sake, ? teaspoon of sugar, ? teaspoon of Japanese cold noodle sauce

1 tablespoon of water, moderate amount of seaweed

How to make it:

1. Prepare the ingredients for the stuffing A. Boil spinach in salted water and cut into small pieces.

2. Stir fry the tuna in a wok until dry, then add the spinach and stir fry until dry, then add the white sesame seeds and season with salt.

3. Prepare ingredients for Stuffing B. Cut carrots into 4cm lengths. Cut the carrots into 4cm long julienne strips and sear them in salted water to make the color more tender.

4. Soak the carrot shreds in water and drain them. Tear off the skin of the cod roe.

5. Put the egg in a bowl and mix with sake, sugar, Japanese cold noodle sauce and water.

6. Put the egg mixture into a wok and cook over low heat, stirring with chopsticks, until the egg is crumbled, then add the cod roe and scramble well.

7. Add the carrots and stir-fry to dry out the water, then remove from the heat. Add the filling A and B to the rice balls and wrap them in seaweed.

(4) Egg skin sushi

Materials: 4 eggs, 8 grass shrimp, 8 asparagus branches.

Shredded cabbage, lettuce 1 piece, a little salad dressing, a little sesame powder,

Flowering fish skin a little.

1, the egg broken, skillet heating, keep some oil, pour the egg sauce evenly covered with the pan,

fry a thin layer of egg skin, and when cooled, cut into 10 centimeters wide, 20 centimeters long slices

shaped, and set aside.

2. Straw shrimp on bamboo skewers, scalded in boiling water, placed in cold water, cooled and then shelled

removed the head; asparagus washed, scalded, cooled in the refrigerator, cut into lengths of the forefinger

and divided into 4 parts; lettuce washed, divided into 4 small slices, and set aside.

3. Place the egg skin on the palm of your hand, add a slice of lettuce, shredded cabbage, sesame powder,

then add shrimp, asparagus, hanafuda fish skin, and salsa, and roll up.

(5) Stir-fried cuttlefish with edamame

Ingredients (for 2 persons)

1 cuttlefish 3~5 string beans 1/4 long green onion

1 teaspoon ginger 1 teaspoon sesame oil 1 teaspoon

[Seasoning a]

Edamame 1.5 teaspoons sugar 1 teaspoon

Wine 1 teaspoon sake 1 teaspoon Japanese soy sauce Method:

1. Peel and gut the cuttlefish, then cut into bite-sized pieces.

2. Cut bean curd into strips and cook with salt, then cut long green onion into strips.

3. Add sesame oil to a hot wok, add chopped ginger and sauté, then add cuttlefish, bean curd and scallions in that order

4. Add seasoning a and sauté well

The soybean paste is very difficult to dissolve, so it should be mixed with soy sauce first

(6) Pan-frying eel

Two pieces of eel, eight pieces of cauliflower, 5g of scallion, wheat flour, oil, etc.

(5) Pan-fried eel

Two pieces of eel, 8 pieces of cauliflower, 5g of scallion, 1.5g of wheat flour and 1g of oil. Oil, oil, etc.

Method:

1, remove the bones from three pieces of eel

2, remove the leaves of cauliflower, cut long strips and arrange them

3, cut green onions into julienne strips and wash them

4, deep-fry two pieces of eel in oil at 170 degrees Celsius

5, cut the pieces of eel into pieces and fry them in 175 degrees Celsius oil, coated with wheat flour

6, dish up the pieces of eel 4 and 5, and serve the pieces of eel 3 as a side dish

8, and then fry the pieces of eel with wheat flour. As a side dish

(7) soft fried six-line fish

2 six-line fish, 4 longbeards, 1/2 lemon

Method:

1, three pieces of six-line fish boneless, salt, wheat flour, oil each appropriate amount

2, longbeards to remove the leaf sheaths, and then peeled the skin of the hard part, cut into 5cm length

3, 1 and the photo references Cut into 3mm wide, coat the surface with wheat flour, roll up with 2 as the core, fix with toothpicks, then coat the whole thing with wheat flour again, and deep fry in 175 degree oil, sprinkle some seasoning salt.

4, plate can be sliced lemon garnish

(8) mackerel sushi (materials)

mackerel (200g) 1, green perilla 8 pieces, two cups of rice, ginger, 50g of sweet pickles, salt, kelp, cooked egg yolks 1/4, seaweed 2 pieces

Method of production:

1. mackerel cut into three pieces of bone, point a little salt marinade for 1 year, and then cut into three pieces. Marinate for about 1 hour with a pinch of salt

2. Mix the mackerel with sushi vinegar, wrap it with seaweed and put it in the refrigerator for about 5 hours

3. Steam the rice until it is slightly hardened, mix it with the sushi vinegar, and then freeze it

4. Slice the cooked yolks into 2cm long sticks

5. Place all the steamed rice on the seaweed, wrap it with a cloth towel, and lay out the green perilla as you prepare it. Roll it up with the cooked egg yolk as the core of the stick

6. Put the frozen seaweed wrapper as the skin, and pay attention to the thickness to meet the ornamental

7. Put 6 on top of 5, and pinch the shape with a cloth towel wrapper

8. Cut it into an easy-to-consume size, and serve it on a plate with a ginger and sweet pickle

(9) Steamed big head of fish

Two big heads of fish, one block of bean curd, spinach, four raw vermicelli, and a piece of spinach, and two big heads of fish. handful of spinach, 4 raw vertebrae grinders, 300CC of vegetable sauce, 1 sour orange, half a handful of green onion, salt, seaweed, and wine, each in moderation. Vinegar 150cc

1. Cut the head of the big head of the fish with reference to the picture, point a little salt and leave it for 1 hour, pour into the hot water that will boil, use chopsticks to blanch slowly, remove scales, blood in the water, pour off the water.

2. Cut the tofu into 3cm square, 15cm thick.

3. Boil spinach in salted water, cut it into 3cm lengths, pour in the vegetable sauce and cook it, let it cool and add half of the spinach.

4. Grind the raw vertebrae, boil it in salted water, pour off the water and mix it into the vegetable sauce

5. Lay the seaweed on the plate, put the cut fish head on it, pour wine into it and cook it for 15 minutes on high heat, then remove the juice from the tofu block. Cook the spinach, raw spine and tangerine together for another 3 minutes.

6. Wash and chop the green onions, and pour the seasoning sauce mixed with the sauce and vinegar over the processed fish head.

(10) Japanese boiled pumpkin

Japanese pumpkin 1/4, 20 prawns, 12 tender leaves, 600cc of seasoning sauce, 150cc of prawn seasoning sauce, salt to taste

.