Herbal Cooking Eight herbs add flavor to your cooking.
Herbs are not limited to natural plant cosmetics, but also a simple, healthy and cheap condiment. Adding it to dishes will definitely add flavor. Become a master of herbal cooking now.
Basil ●
It tastes like fennel, which is the main ingredient in pasta sauce made at home. You can also add mozzarella cheese and tomato slices to make a simple salad. In addition, basil can also treat traumatic injuries and poisonous snake bites, which is very valuable for training people.
Rosemary ●
This fragrant herb tastes best with chicken and pork. Add rosemary and garlic cloves to the roast chicken: that taste will never be forgotten. Or chop rosemary and marinate the tenderloin with mustard, which is equally delicious. It can also be used to make herbal tea drinks.
Deere ●
Not only delicious, but also perfect with seafood-ordering dill and a few slices of lemon can make the fish more delicious and promote digestion.
Parsley ●
It contains a lot of iron, vitamin A and vitamin C, and is a spicy leafy vegetable. It is widely used in western food. It can be added to pasta and potatoes to add flavor. It can also be chopped and mixed with other herbs to make salads. Chewing the onion and garlic a little after eating can eliminate the odor in the mouth. It is really the most natural chewing gum.
Leek ●
The leek stuffing is delicious but lacks novelty. Try adding them to onion soup, salad, omelet, and of course, put a little when baking potatoes. Is there nothing new in the Spring Festival? Isn't life interesting? It may be a good idea to create new dishes.
Oregano ●
A little spicy, it is the best partner for roast beef, mutton and noodle sauce. Put chopped oregano leaves, salt, pepper and a little olive oil on the meat: put it in the oven, and the smell will make your index finger move. In addition, USDA pointed out that oregano contains more than 30 antibacterial compounds, which is a potential natural antibiotic and drug growth promoter.
Coriander ●
This rich-flavored plant is common in Mexican and Asian dishes. Chop the fat leaves and put them in guacamole, or make a salad directly.
Mint ●
Salads, snacks, barbecues, cocktails, etc. No matter what you like, you will like some mint flavor.
Cooking experts teach you DIY sushi rolls. Roll them up in the beautiful spring.
The combination of rice and various ingredients has made sushi rolls popular all over the world from Japan and turned into "California rolls". Concise, balanced, colorful and freely combined, you can find all kinds of advantages in line with urban life from sushi rolls. Especially sushi rolls, you can wrap all the delicious food and roll up the splendid spring.
In the eyes of the Japanese, sushi rolls are a kind of sushi, and they are also the collocation of rice and various ingredients, but the production methods are different. In the eyes of non-Japanese, sushi rolls are more like another kind of food. Sushi is like a work of art. When eating in a traditional sushi restaurant, you need to sit respectfully and watch the old chef pinch out the sushi like a performance, and then put it on the plate in front of you seriously, and even the dipping sauce is not allowed to make any mistakes. In contrast, sushi rolls are much more common, more people-friendly and more free. You can see sushi rolls in lunch boxes prepared by Japanese housewives for their families, but you seldom see sushi.
People who are full, low in calories, rich in ingredients and balanced in nutrition can find many advantages of sushi rolls. In some ways, sushi rolls are actually like sandwiches or hamburgers, wrapped in all the meat. Perhaps because of this, when Ichiro Mashita, a Japanese chef living in the United States, invented the "California Roll" by changing some American ingredients in sushi rolls, it immediately set off a wave of western-style sushi rolls. Nowadays, sushi rolls can be found not only in Japanese restaurants but also in hotel buffets, creative restaurants and convenience stores.
The traditional Japanese sushi roll is a kind of sushi classification, the Japanese name is "roll sushi", which is made of vinegar rice and ingredients wrapped in seaweed. There are four types of sushi rolls: thin rolls (thin rolls), large rolls (oversized rolls), hand rolls (hand rolls) and inner rolls (inner rolls). The inner roll is actually the "California roll" mentioned before, named after the rice, seaweed and ingredients outside. The difference between a thin roll and a large roll lies in the thickness of the roll and the amount of ingredients in it. Usually thin rolls are made of half a piece of seaweed, with a diameter of less than 3cm and only one ingredient; In contrast, there is more than one piece of seaweed used in Taijuan, which is more than 5cm in diameter and contains a variety of ingredients. The hand roll is conical. Take seaweed in your hand and roll rice and ingredients. In traditional Japanese sushi rolls, the ingredients are basically pickled radish, cucumber, fish and shrimp. As can be seen from the ingredients, sushi rolls are mostly pickled at home. Because meat was forbidden in ancient Japan, there were few sushi rolls with meat.
On the contrary, many kinds of western-style sushi rolls are derived from the popularity of California rolls in the west. The earliest "California rolls" were made of crab meat and crab seeds, and later "rainbow rolls" made of six or seven kinds of sashimi appeared. These six or seven kinds of ingredients are generally mackerel, tuna, salmon, snapper, eel and so on. Derived "California Volume" is often named after place names, such as Hawaii Volume, Alaska Volume and Seattle Volume. And the ingredients inside are ever-changing, such as explosive rolls (some translated into awesome sushi rolls) that are common in western Canada, rice wrapped in shrimp tempura, fish eggs, cucumbers and so on. This mix of ingredients is probably because westerners don't understand Japanese ingredients, and they directly roll their favorite Japanese dishes with rice. From this point of view, sushi rolls also reflect the trend of global integration, allowing those who love tradition to return to tradition and those who love innovation to return to innovation.
The secret is to make sushi rolls.
rice
Generally speaking, sushi rolls and sushi use vinegar rice, and steamed rice is mixed with vinegar juice. In the choice of rice, it is best to choose Japanese rice, which is sticky and tastes good. Rice and glutinous rice can be mixed and steamed at the ratio of 1.2: 1, and the rice will be more glutinous and sticky. The steaming time is about 37 minutes. After steaming, simmer for seven or eight minutes. The vinegar juice is made of Japanese chrysanthemum vinegar, sugar and salt in the ratio of 10: 5: 1, and then mixed with rice, and the ratio of rice to juice is 5: 1.
Ingredients collocation
Generally speaking, almost any ingredients can be used to make sushi rolls since the development of sushi rolls, but some principles should be followed in the collocation of ingredients. The first is to keep in mind the taboos between ingredients, such as not being able to match eggs. Secondly, we should respect the uniformity of the taste of ingredients. Sushi rolls basically use one kind of seafood. For example, a crab egg roll will hold crab eggs with crab meat and crab tongs, without fish or shrimp. In this way, the main flavor can be highlighted while taking into account the rich ingredients, and there will be no mixed ingredients. Finally, the consideration of the color of ingredients, choose bright and beautiful ingredients.
The cook taught me how to make hand rolls.
Step 1
Cut the whole seaweed from the middle, hold the rice with your hands, knead it, put the rice on the seaweed, spread it out, and gently press it with your fingers.
Second step
Put perilla leaves, corn, cereal and other ingredients on the rice in turn.
Third step
Then take the salmon roe with a spoon and put it on the top layer.
Fourth step
Roll up seaweed from both ends of the bottom to form a cone.
Tips, tips
1. You can wear disposable plastic gloves when making hand rolls, which is clean and hygienic.
Because rice is sticky, you can dip your fingers in water before pinching it.
3. Oatmeal is a relatively new food, which increases the taste of hand rolls and is healthy.
Japanese food is nutritious, delicious and can lose weight.
Nowadays, many girls like to eat Japanese food. Today I will teach you how to choose dishes that can help you lose weight. Let's have a look.
Salmon and tuna
Linsler, the author of Dummy Nutrition, pointed out that sushi is low in fat and calories, but if you eat it in the wrong way, it may become a hidden danger of getting fat.
He suggested choosing salmon and tuna, which are low in calories, high in protein and rich in unsaturated fatty acids, which can effectively enhance brain power and provide large doses of vitamin D needed by human body.
mustard
Wasabi radish is a small cold dish with strong flavor, which is made of mustard. Maybe you don't care, but mustard needs a lot of energy.
Tempura
Margo J. Rasburn, a nutritionist, believes that fried vegetables like tempura are very unhealthy and high in calories.
sashimi
Rathbone thinks cooked food is healthier than baking and frying, so he prefers sushi sashimi, which has no starch and other additives except fish.
Vegetable roll
Many sushi restaurants in Japan offer this kind of vegetable roll composed of cucumber, avocado and kelp. Kelp is rich in vitamin K, magnesium and folic acid. Fresh, delicious and nutritious!
Brown rice roll
Brown rice rolls are brown, different from ordinary white rice sushi. Brown rice is rich in minerals such as manganese, selenium and magnesium, and also rich in fiber, which can not only enhance gastrointestinal motility, but also help digestion.
energy
Ginger side dishes always appear in side dishes. Ginger is rich in minerals such as potassium, magnesium, copper and manganese, which helps to keep fit and is an effective antibacterial and antitoxic agent.
Reduce the consumption of soy sauce
Katie Clark, a registered dietitian, suggested that the use of sodium-containing soy sauce should be minimized. Low sodium soy sauce contains less salt than ordinary soy sauce.
Refuse thousand island sauce
It is best not to choose those delicious thousand island sauces sprinkled on sushi, which will increase the calories of the food itself and cover up the original delicacy!
Next time you eat, you'd better declare in advance that you don't want mayonnaise and thousand island sauce.
Try buckwheat noodles
Buckwheat noodles are composed of whole grains, rich in cellulose and high in protein.
Sashimi is better.
Each sushi contains a certain amount of rice, which has a lot of calories (about 200 calories in a bowl). You can choose sashimi or seaweed sashimi.
Have soup first.
A bowl of miso soup has less than 75 calories, so before eating sushi, have a bowl of hot miso soup.
Pay attention to the weight
One sushi is usually six servings, so you should choose according to your appetite. Don't order too much, as well as salad and miso soup!
Tips: These cooking methods listed above are delicious, nutritious and healthy, and delicious. You can do it yourself at home.