Japanese people are very concerned about their health, so they are very concerned about nutrition in their diet. Japanese food is famous for its delicacy, nutrition and delicacy. In fact, the method of making it is not very difficult. Friends can make it at home without spending money to eat out. Want to know how to cook in Japan? Here is a brief introduction to Japanese cuisine.
Japanese saury
Ingredients: saury (2 slices), clear soup (half bowl), ginger (4 slices).
Seasoning: oil (5 tbsp), abalone juice (2 tbsp), soy sauce (1 tbsp), cooking wine (1 tbsp) and sugar (1/2 tbsp).
prepare
1. I want to clean the saury, then clean it with clear water, and then remove the head and tail and the back of the fish, so that the backs of the fish are still connected. Shred ginger for later use.
2. Then add 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, 1/2 tablespoons of sugar and a little shredded ginger into the fish container, mix well, and let saury soak in it for 20 minutes.
3. Add hot oil to the hot pot. When the oil is 50% hot, pour all the materials in the container into the pot, simmer for 5 minutes on low heat, and shovel the saury from time to time to avoid sticking to the pot.
4. Then add chicken soup and abalone juice, cover it with medium heat and stew for 5 minutes, then open the fire to dry the soup, and you can get out of the pot.
Japanese fried tofu
Rich in trace elements such as iron, calcium, phosphorus, magnesium, etc., it is easily absorbed by the human body, and can clean the stomach, clear away heat and moisten dryness, and help remove the garbage in the body.
Ingredients: 1 cup of soy sauce, half a cup of Japanese miso, 4 cups of clear water, half a cup of white sugar, a little V ginger (ground into juice), a little white grapes (mashed with a blender), a little shredded seaweed and a little low-gluten flour.
Ingredients: soy sauce 1 cup
working methods
1. Make tofu juice first, that is, mix the soy sauce, clear water, miso, ginger juice and sugar in a pot and boil.
2. Cut the tofu into 8 small pieces and dip it in low-gluten flour.
3. When the oil is hot to about 140℃, put the bean curd mixed with flour in the oil pan and fry until golden brown, and put it in the plate.
4, put a little radish mud on the tofu to pour the adjusted tofu juice, and add a little seaweed to eat.
Tofu has always been one of the indispensable ingredients on the Japanese table and is known as "vegetable meat".
Japanese-style matcha dessert
Matcha is a kind of superfine powder, covered and steamed green tea ground with natural stone mill.
Matcha has always been a Japanese dessert, the most representative raw material. Long-term consumption can resist oxidation and delay aging.
Ingredients: glutinous rice flour, water, fine sugar, water malt, condensed milk, white bean paste 300g, water malt 20g, a little matcha powder, a little water, red bean paste 120g.
working methods
1. Soak red beans in water overnight and cook them into bean paste. For the practice of red bean paste, see the matcha cake roll. Red bean paste needs sieving, so I just mash it into red bean paste, which is not as delicate as red bean paste.
2. Soak the white kidney beans for one night, pour them into the pot, add enough water to boil, and cook for one and a half hours on low heat.
3. Take out the white kidney beans, add water and put them into a blender to stir them into mud.
4. Pour the white bean paste into the pot and stir-fry until the soup is dry. Add a little sugar and a little salt, and continue to stir-fry until tender.
5. Mix 50 grams of glutinous rice flour with 45 grams of water, squeeze it into boiling water with paper bags, cook until it floats, then continue to cook for 3 minutes on medium heat, take it out, put it in a steel basin while it is hot, add 20 grams of fine sugar, 8 grams of water malt and 8 grams of condensed milk, and stir until it is shiny.
6. Take 20 grams of fertilizer, add 300 grams of white bean paste and mix well. Add a little matcha powder and water and knead well.
7. Divide the white bean paste into 50g each, knead it into a drop shape with a sharp top and a wide bottom, then roll it into a thickness of about 0-3cm with a rolling pin and decorate it into a leaf shape.
8. Divide the red bean paste into 20g each, make it into an oval shape, then wrap it in the white bean paste, and use a toothpick to draw lines.
Japanese mashed potatoes
Potatoes are the best diet food. Some data show that potatoes contain only 20% fat, which is very healthy when eaten reasonably.
Ingredients: potatoes, pork stuffing, Chinese cabbage and yam, egg white, minced garlic, shredded black pepper, chicken essence and a little cooking wine.
Raw materials: appropriate amount of potatoes.
working methods
1. Add egg white, chicken essence, cooking wine and black pepper to the pork stuffing.
2. Chop the cabbage and garlic, treat the yam into mud, add it into the pork stuffing, and keep stirring in one direction until it is uniform.
3. Add a small amount of salt in the process of cooking potatoes, mash the cooked potatoes, add them to the stirred meat stuffing, and stir well.
4, hot pot for 5 minutes, add minced potatoes, as shown in the figure, fry until golden, turn over, golden on both sides, and add your favorite seasoning.
Purple vegetable roll sushi
raw materials
1. laver: When we need laver, we'd better choose the one specially used for sushi.
2, sweet and sour rice: sweet and sour is sticky with vinegar and sugar. Taste can be determined according to personal preference. Mix the sweet and sour juice evenly into the rice to make sweet and sour rice.
3, artificial crab meat, Japanese radish kimchi, asparagus, salmon, cut into strips. Seasoning: green mustard, Japanese soy sauce.
manufacturing process
1, when we are preparing to cook, we can soak the rice in water for more than an hour in advance, so that the whole rice is just soft and hard.
2. Wait until the rice temperature is slightly lower than the hand temperature, and then spread it on seaweed.
3. The process of laying rice should be completed as soon as possible, otherwise the laver will become soft and unable to form because of excessive water absorption.
4. When wrapping, the rice should not be exposed, and the tightness should be moderate.
5. When making sushi, your hands will get dirty. At this time, we just need to put some water next to it, and our hands are dirty. Just dip it in some water.
6. Spread the laver flat on the unfolded bamboo curtain, hold the rice in your hand and knead it, quickly spread the rice evenly on the laver (the thickness of the rice is about 0, 5cm), and press the porcelain, leaving about 2cm on the upper end of the laver. Then put artificial crab meat, Japanese radish kimchi, asparagus and salmon strips in the center of the rice.
7. Wrap the laver and rice with a bamboo curtain, and then remove the bamboo curtain.
8. Cut the rolled sushi into sections and plate it.
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