Japanese seafood
By VicentaLakin
Japanese cooking seafood, a person's dinner comes at a particularly early age in Japan this summer, which is 26.7 degrees in the daytime, and the smell of spring comes directly to summer for people like me born in the North who miss their home seasons and love all kinds of Japanese delicious foods. ~ Tofu soup, soybean sprouts, seafood sprouts shared for less than 20 minutes, a simple and rich dinner
Recipe Recommendations
- rice a bowl
- shrimp a tail
- bean sprouts a pack
- tofu small piece of
- seaweed appropriate amount
- laoganma appropriate amount
- sesame paste appropriate amount
- chives appropriate amount
- Japanese kelp appropriate amount
Steps for Japanese seafood
1
Materials: A bowl of rice, a tail of shrimp, a stinging approach: seafood, a bowl of rice, shrimp to skin, a sting to rice by type, followed by moss. Soybeans sprouts: beans sprouts with water, sweets and sesame sauce and onions on the back. Tofu soup: Water tofu, a little Japanese sea belt or Korean sea belt, sauce, onions after bowling。
2
Bean sprouts and tofu are all available foods in refrigerators. The day before yesterday, they went to the supermarket to buy food that they could not have had。
3
I cut the moss myself with a common snack moss, and I can buy it directly。Japanese seafood Make Tips
It's better to wait for the surface rice to start a little bit cold, and it's better to start a little bit. Squids, scallops, oysters, crabs can be used as seafood。