other Recipe
ElvaGoyette
Recently, I borrowed a book from a friend that introduced various sauces in Japanese cuisine. I found a treasure. I copied the recipes for all the sauces. Many of them are also eager to try. Japanese people are famous for their love of eating fish. It just so happens that I have been quitting all kinds of meat recently, so fish has become my good choice. I bought five kinds of fish in one go yesterday (one of them is small squid, hehe). My favorite thing to buy most was salmon, and sometimes mackerel and snapper, but now I'm slowly starting to try more fish. <br />My favorite way to eat fish is to make sashimi with fish or make it into Korean mixed raw fish (cut the raw fish into shredded slices, add ingredients similar to cold noodle sauce, add bean sprouts and pear. The taste is very refreshing. You can try it if you like), and use the fish bones to make soup. Hehe, it's really not a waste at all. I decided to try cooking today. <br />The book introduces two kinds of boiled fish sauces. Today I use miso fish sauce and a braised fish sauce. Miso fish sauce is suitable for fishy fish such as mackerel and sardines. The braised fish sauce is suitable for white fish with light fishy smell, such as snapper. <br />The vegetables in this dish are of course whatever I like. I used the ingredients I have at home, horseshoe, seaweed, mushrooms, and small carrots. It's spring now, and the sauce of this dish is very suitable for cooking spring root vegetables, such as carrots, burdock, etc., konjac, shiitake mushrooms (I use mushrooms), lotus roots, etc. This simple sauce allows you to eat a lot of vegetables, especially root vegetables that are not usually cooked that way. It is also good as a bento dish. It can also be beautifully presented, which really amazes friends. <br />Chaiyu Kumbu soup is an important ingredient in Japanese cuisine. It may seem unnecessary, but it is actually very important. Without it, I always feel that the cuisine has lost its soul. No matter how beautiful it is, it is just an empty shell. The taste of firewood fish is really wonderful. It has a little roasted umami, and the kelp has a natural clear sweetness. When the two are combined, it is no different from the flavor. <br />As a child like me from the inland, my first impression of sardines is that when the bus is crowded in the composition book, they always describe sardines like cans. Later, books on health always mentioned that it contained rich omega-3s, EPA and DHA, which could promote health. These basic fatty acids can help the blood flow in the body smoothly, maintain a healthy heart, and prevent the possibility of cardiovascular disease. Simply put, sardines are an important way to maintain a healthy heart. <br />Chai Fish and Kelp Soup (First Soup)<br /> Ingredients: Water: 1000ml seaweed: 10cm firewood fish slices: 30g<br /> Practice: 1. Wipe the dust on the surface of the kelp with twisted wet gauze. Do not rub the white powder attached to the kelp. This is the key to the delicacy of the kelp. <br /> 2. Soak the seaweed in water for more than 30 minutes, slowly cook over medium heat until it boils, remove the seaweed, turn to low heat, add the firewood fish slices, and cook for about 3 minutes. For thirty seconds, remove the floating foam and let it sit for 2 minutes to let the firewood fillet naturally sink to the bottom of the pot. <br /> 3. Lay gauze on the filter screen and filter the stock to be the first stock. <br />Purpose: Soup is the foundation of Japanese cuisine and is used for clear soup, steaming in earthen bottles, and steaming dishes. <br />Note: Do not squeeze the filtered firewood fish slices, otherwise it will cause the broth to have fishy smell and turbid, which will affect the flavor. The first broth is prepared in a very short time, directly presenting the delicious ingredients of firewood fish slices and kelp slices., the soup is transparent and you can enjoy the flavor of the soup itself. <br /><br />Chai Fish and Kelp Stock (Second Stock)<br /> Ingredients: Water: 500ml Chai fish fillets: 10g seaweed and Chai fish fillets extracted from the first stock<br /> Practice: Add water to the pan, add the kelp and firewood fish slices extracted from the first broth, slowly cook over medium heat until boiling, remove the kelp before taking out, add new firewood fish slices to replenish the firewood fish slices, and continue to cook for about 5 minutes on low heat until the deliciousness of the firewood fish slices is released, and filter the broth with a cloth. <br />Purpose: Applied to mellow stewed dishes or miso soups.
DarronCartwright
Valentine's Day is here again. Having never had a lover for many years, I basically used it as an excuse to buy myself gifts and chocolates. Dishes belonging to Valentine's Day are always so exquisite, and French cuisine seems to have become the choice of many people. Enjoy the sweetness of love among exquisite dishes and red wine. <br />The orange-red color of salmon exudes an alluring romantic atmosphere, rich nutrition and fat taste. The most important thing is a secret weapon for women to maintain their figure. Many people should not be able to refuse its temptation. My favorite way is sashimi. This is the best way to appreciate its sweetness. Sometimes in the morning, I will fry a piece of salmon, serve it with miso soup and rice, and occasionally add natto. This is my favorite Japanese breakfast, and I feel very energetic after eating it. <br />Dill is actually fennel, which is also called "fish fennel" in my hometown. It shows that it and fish are really a match made in heaven. When I came here, I found that they also used this to season fish dishes. When I really did, the delicious food was often the same. Although it can't be said that everyone understands good things, at least most people who love food understand them. <br />Arugula is a relatively high-end salad dish. It has a strong sesame aroma and a spicy feeling similar to radish seedlings. Even a very light dressing can easily present its delicacy and can add a dull salad. It adds a lot of flavor and has an appetizing effect
KennySchoen
Without a soymilk maker, I would use a cooking machine to make soybeans, remove the bean dregs, add water and cook them in the pot. I could still have delicious soymilk to drink. However, what should I do with the remaining bean dregs? Throw it away. I feel a pity. I think of the bean dregs steamed buns that my mother steamed for me when I was a child. Give it a try! <br /><br />This bean dregs steamed bun looks very inconspicuous, and its appearance is not as smooth as ordinary steamed buns. However, if you break it apart and smell it, you will have a strong aroma! Because I added a little bit of salt when steaming the steamed buns, which effectively removed the beany smell of the bean dregs, and made the steamed buns more chewy. They tasted salty, fragrant and smooth, and were nutritious and delicious! <br /><br />So, don't underestimate this humble steamed bun. After eating it, you will understand how close it is! <br /><br />According to investigation, bean dregs are rich in crude fiber, protein, unsaturated fatty acids and other nutrients, and have the effects of lowering blood fat, preventing constipation, preventing osteoporosis, reducing blood sugar, losing weight and fighting cancer. Therefore, don't throw away bean dregs directly. Come and try this steamed bun with very good nutrition and taste!
FletcherSipes
It took two days to make the Valentine's Day cake in 2012. The cake is divided into three parts: heart-shaped 6-inch Qi Feng, round 8-inch Qi Feng, and Qi Feng cake slices. Among them, there are also red yeast egg yolk cream filling and coating, red yeast cream coating and decoration; fresh strawberries. <br />Heart-shaped 6-inch Qi Feng--3 eggs, 60 grams of low-gluten flour, 20 grams of fine granulated sugar for egg yolk, 40 grams of fine granulated sugar for egg whites, 40 grams of pure milk, 40 grams of vegetable oil, 1/2 teaspoon of baking powder, use lemon juice, baking powder, appropriate amount of salt, and 2-3 teaspoons of red yeast flour;<br /> Round 8-inch Qi Feng--5 eggs, 100 grams of low-gluten flour, 40 grams of fine granulated sugar for egg yolk, 60 grams of fine granulated sugar for egg whites, 65 grams of pure milk, 65 grams of vegetable oil, 1/2 teaspoon of baking powder, use lemon juice, baking powder, appropriate amount of salt, and 2-3 teaspoons of red yeast flour;<br /> Qifeng cake slices--85 grams of egg yolk, 25 grams of fine granulated sugar for egg yolk, 170 grams of egg white, 85 grams of fine granulated sugar for egg white, 85 grams of low flour, 45 grams of pure milk, 45 grams of vegetable oil, 1/2 tablespoons of baking powder for egg yolk paste, appropriate amount of cocoa powder/matcha powder, appropriate amount of hot water;<br /> Red yeast egg yolk cream filling and coating--240g butter, 80g egg yolk, 20g fine granulated sugar, 50g water, 100g fine granulated sugar, 20g red yeast powder; red yeast cream coating and decoration---160g butter, 40g powdered sugar, 100g light cream, appropriate amount of red yeast powder
