How to make Japanese style root, and what can be done with wax root?

The practice of Japanese big roots: 1. Ingredients; White radish, dark soy sauce, seaweed, yam;Second, the practice; 1. Peel the white radish and cut it into long strips; 2. Add water to the pot that has submerged the radish, cook over low heat, add dark soy sauce and season with flavor; 3. Simmer.

The practice of Japanese Roots:

1. Ingredients; White radish, dark soy sauce, seaweed, yam;

Second, the practice; 1. Peel the white radish and cut it into long strips;

2. Add water to the pot that has submerged the radish, cook over low heat, add dark soy sauce and season with flavor;

3. Cook over low heat until the radish is soft and rotten;

4. Put the radish and a small amount of soup into a bowl, drizzle with freshly ground raw yam puree, and finally drizzle with chopped seaweed.

Ingredients: a tube of green wasabi sauce, appropriate amount of seafood soy sauce, and a little vinegar.

Squeeze two pieces of wasabi sauce in a bowl (more if you can eat spicy).

Pour an appropriate amount of seafood soy sauce and a small piece of vinegar into a bowl.

Use chopsticks to stir wasabi sauce thoroughly into the soy sauce sauce and use it as a dipping sauce.

To make Japanese horseradish, you need to mix mustard noodles, sugar, rice vinegar, and sesame oil, mix well, blanch it into a paste with boiling water, and pack it in a sealed bag.

1. Peel the white radish and cut it into long strips; 2. Add water to the pot that has submerged the radish, cook over low heat, add dark soy sauce and season with flavor; 3. Cook over low heat until the radish is soft and rotten 4. Put the radish and a small amount of soup into a bowl, drizzle with freshly ground raw yam puree, and finally drizzle with chopped seaweed.

Japanese Root Grill - Soy Sauce - Coloring - Delicious - Seafood - Texture - Where to go in winter.

1.1 large white radish.

2.Remove the outer skin.

3.Cut into large and evenly sized pieces.

is to have something to say, not to hide, not to tuck, to go straight. Something to say.

Beef is tender and tender

Clause. First, marinate the beef first.

Add salt, monosodium glutamate, pepper, oyster sauce, cooking wine, and then add half an egg white, and repeatedly rub and knead to let the beef absorb the seasoning and egg mixture. Grab and mix until the beef slices are sticky, add an appropriate amount of cornstarch and continue to mix well, the cornstarch can lock in the moisture of the beef and maintain the tender taste. It's fine to hang a little flour, not too thick to affect the taste of the beef.

Then drizzle with vegetable oil to seal and set aside for 10 minutes, vegetable oil can prevent the oil from sticking to each other.

Clause. Second, the low temperature lubricating oil is sufficient to slide the pan, and the hot pan and cold oil can effectively prevent the pan from sticking.

When the oil temperature is boiled to 40% hot, pour in the marinated beef, quickly slide it with chopsticks, let the beef be evenly heated, about 30 seconds of oil, and remove the beef after it is set. Then raise the oil temperature to 5 hot, add the beef and re-fry for 10 seconds, then remove immediately.

The main purpose of re-frying is to make the beef charred on the outside and tender on the inside, making it more barbecue-like. Leave the bottom oil in the pot, put in the green and red peppers, onions and coriander stalks to burst the fragrance, pour in the beef, stir-fry quickly, and let the beef absorb the compound fragrance of the vegetable grains. Then sprinkle in the cumin sauce while shaking the pan and let it evenly coat the beef slices.

Then sprinkle with coriander segments, slightly turn out the fragrance, and then you can get out of the pot. As long as you master the skills of beef sizing and the kung fu of low-temperature oil, this beef can be fried casually, and it will not be old when fried.

Beef Nutritional Value:

1.Beef is rich in sarcosine: Beef is high in creatine than any other food, making it especially effective for building muscle and strength.

In the first few seconds of training, sarcosine is the fuel source for muscles, and it is an effective way to replenish adenosine triphosphate, so that training can last longer.

2.Beef contains vitamin B6: The greater the protein requirement, the more vitamin B6 should be added to the diet.

Beef contains enough vitamin B6 to help boost your immunity and promote protein metabolism and synthesis, which can help your body recover after intense training.

What can the root do? If you have a root, you can make it into food, and you can also make it into a powder to make medicine.

That's what horseradish is spicy like what you can do with life.

What can I do with my life? He can make pickles, pickles.

What can Horseradish do with Ascends? It can be eaten as a dipping sauce or stir-fried to adjust the juice.

What can be done with horseradish raw, there are so many things that can be made, and there are no ingredients to get one.

Can this cure the disease, how about one.

As long as the man asks for it and agrees to pay, who will do it for a serious woman!

Sashimi Sashimi (called in Japanese.)"Sashimi"It is one of the most representative and distinctive foods in Japanese cuisine. Before the Edo period, sashimi was mainly made of sea bream, flounder, flounder, and sea bass, all of which were white. After the Meiji era, tuna, bonito, with its red flesh, became the best ingredients for sashimi.

The Japanese call themselves "a complete fish-eating people". Japan has the largest fish catch in the world, but it imports a large amount of fish from abroad every year.

Shrimp eats more than 100 catties of fish per capita a year, which exceeds the consumption of rice. Japanese people eat fish raw, cooked, dried, pickled and other ways, and sashimi is the most valuable. Sashimi is the highest courtesy for state banquets or civilian entertaining.

The Japanese call sashimi "sashimi". The general sashimi is made with bonito, sea bream, and sea bass, and the most high-end sashimi is tuna sashimi. At the time of the feast, you will see a tank of live fish, caught and killed, peeled and thorned, cut into transparent slices like paper, served to the table, dipped in condiments and chewed carefully, the taste is indescribable.

Foreigners who don't eat raw fish want to eat it a second time after tasting it once.

Since it's sashimi, of course, there is only one way to eat it--- eat it raw.

The other thing to do is to change the seasoning according to your taste to experience different flavors.

The usual seasonings are nothing more than wasabi, seafood soy sauce, vinegar, and so on!

Sashimi, a common menu of Japanese cuisine

Sashimi] is sashimi, which some people directly transliterate as sashimi. Sashimi is a raw dish made by cutting fresh fish or shellfish with a proper knife and serving it with a dipping sauce that blends soy sauce and wasabi puree.

Most people usually think that wasabi has a bactericidal effect, but in fact, it is not, and the main purpose of wasabi puree is only to enhance the taste. The seafood ingredients used to make sashimi must be purchased with attention to freshness and fat, and the skills of handling and cooking, condiments, and decorations must be very familiar and understood by experienced chefs, so as to make a plate of sashimi dishes that are both visually and tastefully admirable.

At present, the more common sashimi species in China are: red lulu fish, salmon, tuna, sea bream (Ghanaian fish), swordfish, lobster, reed shrimp and so on. Among them, the black tuna sashimi that is abundant in May every year is a treasure that many diners will have a long time after.

Sashimi is not always completely raw, and some sashimi dishes are also slightly heat-treated, such as: (1) Charcoal grilling: The tuna belly is slightly roasted over a charcoal fire, and the fish belly oil esters are roasted to give off the aroma, and then soaked in ice and sliced.

2) Hot water blanching: After the fresh fish is slightly scalded in hot water, it is immersed in ice water to let it cool rapidly, and then the slices are taken out to present a sashimi that is cooked on the surface but raw on the inside, and there will be another flavor in the taste and taste.

Sashimi is usually served as a dish or table dish, but it can also be served as an accompaniment, side dish, or a la carte dish.

In fact, there are many kinds of briefs, and there are different practices, the general ones are:

Spell the bottom of the wave, the wave cloth, the side of the car positioning line, fall on one side of the root, fall on the waist head root, fall on the other side of the root, hit the dates, pull off the positioning line, trim the line and iron.

That's probably it.

Ingredients: 1 Soba: 3 pieces of 7 (1 catty) in a bag can be found in supermarkets.

2 Roasted shredded seaweed: 1 sachet of 1 piece 5

4 Soba noodle sauce: 41 pieces per bottle (If you want to buy authentic ones, I recommend you to buy them at Hisamitsu Department Store.) Subway No. 2 Jing'an Temple Station, one bottle can make 14 servings is not a problem. ）

Method: 1 Put a pot of water and wait for the water to boil, below. Depending on the amount of food you eat.

2 While the noodles are cooking, it is best to put 4 tablespoons of buckwheat noodle juice in a bamboo cup, mix them with 4 tablespoons of chilled mineral water, and then put them in the refrigerator to cool.

3 Wait until the noodles are cooked, rinse them with cold water, and then knead them with ice cubes so that the noodles are chewy. Then place on a bamboo mat and drain.

When it comes to bamboo mats for meals, bamboo cups... I'm very proud, I bought it last time I went to Wuyi Mountain. Hey!

4 When eating, put some pull-root in the buckwheat sauce and shake it.

5 Take some noodles with chopsticks, dip some shredded seaweed, then put them in the mixed buckwheat noodle sauce, soak them, and then eat... It's delicious.

It's not socca soybean.

How to eat: Buckwheat flour can be used to make dumpling noodles, noodles and knife dumplings, pancakes, hot soft cakes, leek pancakes, fried oil rings, etc. For example:

1. Put the soba noodles into a vessel of the same size, add warm water and form a dough with moderate softness and hardness in stages, so that it can be pressed into noodles or rolled into dough, or it can be cut into pieces with a knife, directly into the boiling water, and poured in the soup made of beef and mutton after cooking, which can be eaten, or can be made of vinegar or slurry water.

2. When making steamed buns or cakes, it is best to use boiling water to wake up and then make noodles, the method is the same as making white bread.

Storage method: Store in a dark, cool and dry place.

According to the Chinese Pharmacopoeia, buckwheat function, Xin. Bitter. Cool. Reduce swelling and detoxification. Activate qi and blood. Astringent digestion. Treatment of bruises, carbuncles, boils. Snake wound menstrual cramps. Leukorrhea. Dysentery. Rheumatoid arthritis.

Buckwheat is rich in nutrients, full of treasures, and is identified by nutrition experts: it contains protein. Vitamin.

It is rich in vitamins, eighteen kinds of amino acids are complete, and the content of lysine and tryptophan is incomparable with other food crops. Calcium. Phosphorus.

Magnesium. Iron. Zinc.

Selenium and other trace elements are complete and are easily absorbed by the human body. Buckwheat has a unique medicinal value, modern medical research has proven: buckwheat is the only food crop that contains VP (rutin), which is useful for the prevention and treatment of high blood pressure.

Pulmonary tuberculosis. Digestive tract infections. Hair loss and other diseases are curative, especially for high blood pressure.

Diabetes has a specific effect and can also prevent cardiovascular and cerebrovascular diseases. Buckwheat has been proven to kill intestinal bacteria. Destasis.

Lowers bleeding. Dehumidification and detoxification. Kidney deficiency.

Migraine pain. It has the functions of alleviating and removing tumors, and has the function of preventing cancer. The anti-cancer effect is to lower blood lipids at home and abroad.

Blood sugar. Urine sugar is a good dietary therapy. Because buckwheat nutrition is comprehensive, unique, and long-term consumption, it has a certain effect on prolonging the life of the elderly, promoting the growth and development of children and the bodybuilding of young people, and is widely recognized as a pure natural green health care "medicinal food".

The addition of starch to the beef will make the meat tender and need to be marinated. Here's how:

The ingredients that need to be prepared in advance include: 100g of beef, appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of starch, and a little blended oil.

1. Wash and cut the beef.

2. Add starch and salt, mix well, and marinate for half an hour.

3. Heat the oil in the pot, add a little green onion and stir-fry until fragrant.

4. Add an appropriate amount of water to bring to a boil.

5. After the water boils, add the beef.

6. Add an appropriate amount of shredded ginger and an appropriate amount of chopped green onion when the pot is removed.

7. Then serve, and that's it.

The most important thing in making beef is to make the beef tender after ripening. So we don't just have to use some raw materials, but we have to take some means. First of all, let me introduce the ingredients used in marinated beef:

Salt, pepper, meat tenderizer, egg whites, sugar, oyster sauce, corn starch, cardamom powder, tara root herbs In addition, we take the measure of constantly beating water into the beef.

Here's how:

Cut the beef into your desired shape, add baking soda, add a tablespoon of water and stir well. Marinate for 30 minutes.

2.Rinse the beef 2 to 3 times with water, remove and drain.

3.Add cooking wine, black pepper and dark soy sauce and marinate for 20 minutes.

4.Once marinated, you're ready to cook.

To know the ins and outs of a matter, we must first know some scientific truths. Meat, not only beef, but also other meat, but beef is older, if you want to be tender, you must maintain the original moisture and fat in the meat, don't forget, not only to keep water, but also fat, generally TV always says that water, is not comprehensive. If you want to achieve this goal, one way is to cook it for as short a time as possible, which is how foreigners fry half-cooked steaks; Another way is the Chinese method, with starch and egg white and good paste to coat the outside of the meat, egg white has an extremely significant feature, when it encounters heat, it quickly condenses, first fry the meat, or call it oil, in fact, it is fried in the oil first, the moisture and fat in the beef do not have time to run out, it is condensed to the inside.

It needs to be reminded that meat can not be marinated, we Chinese always like to taste when eating, thinking that if you do not marinate the meat, it will not taste, in fact, it is not necessary, no matter what it is, as long as a marinade, the concentration outside increases, the cytoplasm inside the cell will precipitate, this meat must become old, believe in science, do not be superstitious authority.