There are many kinds of Japanese home-cooked dishes, and they are healthy and nutritious. So, do you know the steps of Japanese home cooking? Come with me to learn about the related recipes of Japanese home cooking! For more relevant information, please pay attention to the relevant columns!
Tempura
Ingredients: lobster
Accessories: persimmon pepper, celery leaves, white radish, wheat flour and egg yolk.
Seasoning: ginger peanut oil
manufacturing method
1. Add the egg yolk into cold water to break up, then add the low-gluten flour and stir gently. It is not necessary to stir evenly, and it is made into a flowing face coat for later use;
2. Wash the shrimp, remove the intestinal mud after removing the head, peel off the sword-shaped spikes on the shrimp shell and the tail (keep the tail shell), dry them with paper towels, scrape off the black film containing water on the tail shell with a knife, then diagonally cut the shrimp belly for 3-4 knives, break the shrimp ribs according to the north of the shrimp (there will be a creaking sound), and the shrimp body will be elongated, so that the fried shrimp can be fried straight without bending;
3. Dip the fried shrimps in a thin layer of low-gluten flour, then wrap the prepared flour coat, fry in an oil pan at 180℃ until crisp, and drain the oil;
4. Cut the red bell pepper in half to remove the seeds, fry it in the oil pan and pick it up;
5, white radish washed and chopped into mud;
6, ginger peeled and cut into mud;
7. Duck celery leaves (celery leaves) are dipped in low-gluten flour, then coated with flour, fried in an oil pan, and then placed on a plate with fried shrimp;
8. Before eating, mix the white radish sauce and ginger sauce into the tempura sauce.
skill
1. Because there is a frying process in the production process, 500 grams of peanut oil should be prepared, and the actual dosage is about 50 grams. 2. Scrape off the black film containing water on the tail shell to prevent hot oil from splashing out when frying shrimp. 3. Tempura dipping sauce: Material: Chai Fish Soup 150ml, Lin Wei 25ml, soy sauce 25ml. All the ingredients are mixed and cooked.
Yaozhu steamed dumplings
Ingredients: wheat flour, scallop pork
Accessories: green onions
Seasoning: salt, sugar, liquor, soy sauce, starch, sesame oil and pepper.
manufacturing method
1, soaked in water for 2 hours, steamed for 1 hour, and shredded.
2. Pork mashing; Dice the onion.
3. Mix Yaozhu, pork and onion together, add seasonings (salt, sugar, wine, soy sauce, starch, sesame oil and pepper) and mix well. Leave it for about half an hour.
4. Wrap a proper amount of stuffing into dumpling skin, knead and seal, and wrap it into jiaozi.
5. Pour a proper amount of water into the pot to boil, add the wrapped jiaozi, add a small amount of cold water when it floats completely, boil it again, remove it and plate it.
sushi
Ingredients: rice, eggs, pork, loofah, carrots and seaweed.
Seasoning: white sugar, white vinegar, soy sauce, gourd and ginger.
manufacturing method
1. Wash the rice, put it in a container and soak it in 2 cups of water 1 hour;
2. Soak the shredded cucurbit in hot water for 30 minutes, take it out, add 15g sugar and half a cup of soy sauce, and cover it with microwave film;
3. Put the rice into the furnace, cook it with high fire for 10 minute, and then heat it with medium fire for 12 minute;
4. Take out the rice, let it stand for 3 minutes, and mix in sugar and vinegar while it is hot;
5, the loofah is cut into sections, and the ginger and radish are also cut into filaments for use;
6. Take a piece of laver skin, spread it with rice, then spread a proper amount of floss (minced meat), shredded ginger, shredded cucurbit, shredded yellow radish, and egg skin (eggs are scattered and fried into cake skin), roll it into a tube, and then cut it into pieces for eating.
Flavor Japanese tofu
Ingredients: Japanese tofu, minced meat, green pepper, eggs, ginger and garlic, soy sauce, oyster sauce, cooking wine, starch, pepper, oil and salt.
Method for making flavored Japanese tofu
1. Prepare raw materials;
2. Add the right amount of salt to the eggs and break them up for later use;
3. Wrap the Japanese tofu blocks cut into equal thickness with a layer of starch first, and then with an egg liquid;
4. Heat the pan, add a proper amount of oil, and fry the Japanese tofu slices wrapped in egg liquid;
5. Remove until both sides are golden, and lay flat on the bottom of the plate;
6. There is a little residual oil in the pot, and the minced meat is put in and stir-fried;
7. Stir-fry minced meat, add minced ginger and garlic and continue to stir-fry;
8. Pour in proper amount of oyster sauce and cooking wine and continue to stir fry;
9. Add appropriate amount of water to boil for two minutes, and season with salt and pepper;
10. Add chopped green pepper;
1 1. Pour a little water starch to thicken;
12. Finally, pour the prepared minced meat and green pepper juice on the surface of Japanese tofu;
13. The tender and smooth "flavored Japanese tofu" is finished. Come and have a taste.
Food tips
1. Japanese tofu is cut into equal-thickness sections, covered with egg liquid, and fried until the surface is golden. Pay attention to the order, first put the starch, and then wrap the egg liquid;
2. When frying minced meat, stir-fry minced meat first, then stir-fry the moisture and oil of minced meat, and then stir-fry ginger and garlic;
3. When frying minced meat and green pepper juice, pay attention to the final thickening before adding minced green pepper. They are easy to cook and can better preserve the nutrition of green peppers.
Chicken and Japanese tofu pot
Ingredients: chicken leg meat, Japanese tofu, auricularia auricula, carrot, egg, ginger slices, cooking wine, raw flour, soy sauce, pepper, shallots, oil and salt.
Chicken and Japanese tofu pot
1, prepare raw materials;
2. First draw a long circle along the root of this drumstick;
3. Then cut in the same direction as the bone;
4, so that the meat can be picked down along the bones and cut into pieces of appropriate size;
5. Add the right amount of salt, starch, ginger slices and cooking wine to the chicken pieces, and mix well and marinate;
6. Japanese tofu is cut from the middle;
7, so it is easy to squeeze out the Japanese tofu inside and cut it into pieces of the same thickness;
8. Gently move the tofu block, first wrap the egg liquid, and then wrap the surface with raw flour;
9. Put the right amount of oil into the hot pot and fry the tofu in the pot;
10, fry the tofu until golden brown, then turn it over, and put the carrots in the pot at the same time, and then take them out for later use;
1 1, put a proper amount of oil in the pot, and then add the marinated chicken legs and stir fry;
12, stir-fry to change color, then add Auricularia auricula and stir-fry;
13, add a proper amount of cooking wine and soy sauce when cooking;
14, add appropriate amount of water to boil, and then add salt and pepper to taste;
15, pour the prepared Japanese tofu and carrot slices and cook together;
16, cook for one or two minutes, then add appropriate amount of water starch to collect juice;
17, put it in a small bowl and sprinkle some shallots on the surface.
Food tips
1. Draw a circle under the root of the chicken leg, then cut a knife along the bone, stand the chicken leg up and remove the leg meat along the bone, and finally cut it into small pieces and marinate it with seasoning;
2, Japanese tofu is tender, first cut a knife from the middle, so it is easy to completely squeeze out Japanese tofu, and then cut into pieces of the same thickness; Prepare egg liquid and starch, first put it in the egg liquid, then wrap it with raw flour, and fry it in a pot until both sides are golden; When frying tofu, you can also put carrots next to it and oil it;
3. Stir-fry chicken first, then stir-fry black fungus, add appropriate amount of boiled soup, and add fried Japanese tofu. Note that Japanese tofu is very crisp, don't turn it too often, and finally add water and starch to thicken it.
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