The Formula and Practice of Japanese Cuisine

Ten Simple Japanese Cuisine and Practices Japanese cuisine is one of the most popular foreign cuisines. Japanese cuisine is simple and unique, and is deeply loved by everyone. This article provides you with ten simple Japanese dishes and practices. Welcome to reading. Tempura shrimp, tempura powder, oil, batter, oil-absorbing paper. 1, shrimp head, shrimp line, shell only leave tail point to control moisture; 2. Tempura powder, according to the instructions on the packaging bag, take out two equal amounts of powder; 3. Mix one of them into batter; 4. Put the oil in the pot. After the oil is hot, wrap the shrimp in the current dry powder; 5. Wrap the shrimp wrapped in dry powder in batter; 6. Fry in a pot. Use oil-absorbing paper to absorb oil after cooking. Salmon Sushi Norwegian salmon 1 cooked rice 150g seaweed, 2 carrots 1 cucumber 1 sushi vinegar, 2 tablespoons (30ml), sugar 1/2 teaspoons (about 3g), black pepper 1/4 teaspoons (. Steam the rice until it is not hot. 2. Add a little sushi vinegar to the rice and mix well. Add sugar, black pepper and salt and stir well. 3. Cut carrots into thin strips and blanch them in boiling water 1 min. After taking it out, cool it with cold water and fully drain the water. Wash cucumber (peeled or not, depending on personal preference), and cut salmon into strips as long as seaweed and similar in thickness to carrot strips; 4. On the sushi curtain, put a piece of seaweed with the smooth side down, dip some water in your hands, grab the rice, spread it thinly and evenly on the seaweed, and then put salmon, carrots and cucumber strips. When rolling, two thumbs push the seaweed forward, and the other four fingers of both hands take the roll in to make it tight; 5. After rolling, cut it into the width you like, and dip it in green mustard and soy sauce to eat. Japanese red bean rice red bean 1/2 cups (90 g), long glutinous rice 3 cups (500 g) Accessories: 4 cups of salt in water and a little stir-fry of black sesame seeds 1. Wash the red beans, add 4 cups of water to boil, cook for 10 minutes on medium heat, then turn off the heat and wait for cooling; 2. Wash and drain the long glutinous rice, mix it with the red bean soup made by 1 (it is already cold), soak it for about 1 hour, and then put it in a rice cooker to cook; 3, but if you don't have time, you can also not soak 1 hour (soaking 1 hour will be more beautiful); Sprinkle a little salt and black sesame seeds on the rice when eating. Japanese-style Osaka roast half a cabbage, 1 red pepper (or half a carrot), 100g minced meat, 1 tsp soy sauce, 1 tsp Chili powder, 1 tsp barbecue sauce, 20g shrimp (fresh shrimp is also acceptable), 2 eggs, and 2 eggs. Practice > 1. Wash Chinese cabbage and red pepper, cut into very fine shreds, and put them in a large basin; 2. Chop pork into powder, add soy sauce, Chili powder and barbecue sauce and mix well; 3. Pour minced meat and shrimps into a basin; 4. Add eggs, flour, salt, chicken essence and pepper; 5. Add a small amount of water and stir evenly to form a moderately dry batter; 6. Pour the oil into the frying pan until it is 60% hot, pour in the batter, and fry it on medium and small fire; 7. When one side is fried until golden, turn over and fry the other side until cooked; 9. Take out the fried bread, squeeze a proper amount of salad dressing on the surface (as much as you like), sprinkle with Shanghai Tess and Chai fillets (preferably with seaweed powder, don't cut or shred with seaweed). Japanese pork chop with rice pork tenderloin, onion, laver, egg, rice wine, soy sauce, glutinous rice, starch, bread flour, rice and onion < Prepare > 1. Cut pork tenderloin into pieces about 1-2 cm thick, and knock it loose with a meat loosening hammer; 2, two eggs, beat the egg liquid. Take another bowl and beat the egg liquid of an egg; 3. Chop chopped green onion; 4. Cut the seaweed into filaments; < practice > 1, pork tenderloin is cut into pieces with a thickness of about 1-2 cm. There is no meat hammer, so you can pat it loose with the back of the knife. 2. Gently loosen it with a meat hammer and pat it thin; 3. Sprinkle with black pepper; 4. Sprinkle a little salt for pickling; 5. Wrap the meat slices with starch; 6. Put the sliced meat into an egg bowl and wrap it with egg liquid; 7. Put the sliced meat wrapped in egg liquid into bread crumbs and wrap them with bread crumbs; 8. Put oil in the pan and fry until golden on both sides; 9. Take out the oil control and dry it; 10, pork chop is cut into pieces; 1 1. Shred onion and put it in the pot; 12, 3 tbsps of light soy sauce, 3 tbsps of sake (rice wine) and 2 tbsps of glutinous rice, and mix them into paste; 13. Pour the sauce into the pot; 14, cook until the onion is soft and tasty; 15, discharging the pigs and cooking until the pork chops are tasty; 16, the soup is almost thick, pour the egg liquid; 17, heat for about 30 seconds, turn off the fire, add shallots and stew for 5 minutes; 18. Fill the bowl with rice, drag the pork chop into the bowl, cover it with rice and sprinkle it on Tess. Eel slippery egg rice eel 1 sliced egg 4 onions 1 peanut oil 30g Linwei barbecue sauce 2 tablespoons Zhao Shao sauce 1 tablespoon sugar 1 teaspoon Muyu flower 1, onion shredded; 2. Cut the eel into sections of moderate size; 3. After the eggs are broken up, put a small amount of water starch in the egg liquid; 4, the pot is hot, add the right amount of camellia oil; 5. Add shredded onion and stir-fry until soft; 6. Put an appropriate amount of odor spray; 7. Pour in barbecue sauce and braised sauce and boil over medium heat; 8. Add a proper amount of sugar and stir well; 9, put the eel, put the eel on one side of the pot; 10, pour the egg liquid into the other side of the pot; 1 1. Cover the lid and continue to cook the egg mixture with medium heat until it is slightly shaped, then turn off the heat; 12. Put eel, slippery eggs and sauce on rice and sprinkle some Muyu flowers to eat. 200 grams of black beans cooked in Japanese sauce, 20 grams of crystal sugar, 40 grams of clear water 1600g 1 soy sauce, and pour water into the pot1600 g; 2. Add 20 grams of rock sugar and 40 grams of soy sauce and mix well. 40 grams of soy sauce and 20 grams of rock sugar are not very sweet. If you like rich flavors, you can add them yourself. Crystal sugar can be replaced by white sugar, and the sweetness can be increased by itself (it is suggested that the lower limit of sugar is 20g and the upper limit is100g). Soy sauce can be soy sauce plus soy sauce or soy sauce, according to your personal preference (it is suggested that the lower limit of soy sauce is 40 grams and the upper limit is 60 grams. 3. Put it on the stove and boil it. After the crystal sugar melts, turn off the fire and let it cool for later use; 4, 200 grams of black beans do not need to be soaked or washed, and the floating ash can be washed away with clear water; 5. After the sauce is basically cooled, put the drained black beans into the cooled sauce, and then stand and soak for about 6- 15 hours; 6. Soaked black beans rise to a position almost close to the water surface; 7. Add sauce to the lobster sauce and put it into the rice cooker to cook. As usual, press the cooking switch and wait for it to automatically jump up. If the old and small rice cookers are easy to overflow, pay attention; 8. Boiled black beans are dry and tender. If you like to eat chewy texture, you can reduce the amount of water. The less water, the shorter the cooking time. Iron plate Japanese tofu Japanese tofu, green pepper, mushroom, water bamboo, carrot, egg white, raw flour, onion, ginger salt, sugar, monosodium glutamate, soy sauce. & lt Practice > 1, carefully unpack the Japanese tofu and cut it into pieces of about 2 cm; 2. Slice other vegetable raw materials for later use; 3. Wrap Japanese tofu with egg white, stick with cornstarch, fry in oil until golden brown, and take it out for later use; 4. Pour a little salad oil into the pot, saute shallots and ginger slices, then pour the cut vegetable slices, stir fry slightly, and season with salt, monosodium glutamate and a little soy sauce; 5. Finally, pour in the fried tofu and turn it carefully, otherwise it will break and affect the impression; 6. Add a small amount (half a tablespoon) of sugar when holding the pot. If there is broth, sugar is better. /kloc-Turn off the fire after 0/minute. 7. Well, you can eat braised Japanese tofu. Be careful not to let saliva flow into the pot when cooking. Japanese small whitebait rice balls are cooked or dried whitebait 100G, soy sauce 30ML, miso 30ML, cooking wine 15ml 1. Choose very, very small fish, which is cooked when you buy it. 2. Boil the soy sauce, miso and cooking wine in a pot to evaporate the alcohol in the cooking wine and miso, and then pour in the small whitebait. Continue to cook on low heat; 3. Cook until the soup is dry, and the small fish will feel crispy. If it is eaten by adults, you can put some pepper or pepper particles to taste; 4. The boiled whitebait is soft, sweet and crispy. Boiled small fish can be kept in the refrigerator for about 3 days. 3-4 fresh shrimps with Japanese udon noodles, about 100g of beef, 3-4 branches of Chinese cabbage, and one package of udon noodles. Accessories: onion, a little Japanese soy sauce, a little salt, a little chicken essence 1. Boil water and cook udon noodles. 2. Pick it up and put it in cold water for cooling; 3. Cut the beef into thin slices and marinate with a little salt and cooking wine 10 minutes or so; 4. Heat the pot, add the marinated beef, stir-fry until cooked, and take it out of the pot for later use; 5. Wash the small vegetables, blanch them with boiling water and pick them up for later use; 6. Cook the washed shrimp and pick it up for use; 7. Take a clean one, pour a proper amount of water, and then pour a little Japanese soy sauce to boil; 8. Add salt and chicken essence to turn off the fire; 9. Drain the noodles and put them in a bowl. Pour in the cooked soup. Add beef slices, shrimp, small vegetables and shallots for decoration. ;