The starters are cold dishes, cold dishes, which can be served individually or on three or five platters.
Pay first and then serve the dishes first. Pay first is a small wine dish, like pickled cuttlefish. The flavors are mainly sweet, sour and salty, with the smallest and diverse.
Japanese vegetable cold dishes
By ReinholdRice
Recipe Recommendations
- loofah one
- eggplant one
- dried mushrooms of 5
- avocado a quarter of a
- bitter melon one
- tomato one
- passion fruit one
- mirin 1 spoon
- water 400ml
Steps for Japanese vegetable cold dishes
1
Put the mushrooms in water and blanch them.
2
The loofah is planed into threads with a planer.
3
Then put the shredded loofah into the water that scalds the mushrooms and blanch them until done.
4
Pick up the scalded loofah and mushrooms and place them in ice cubes (the ice cubes must be made from straight drinking water).
5
Peel the dwarf melons (eggplants) and plane them into filaments with a planer.
6
Put in the water that was used to boil the mushrooms and loofah and blanch them.
7
Pick up and place in ice water and chill.
8
Pour 50ml of Japanese soy sauce into the water that was used to warm loofah, mushrooms, and eggplant.
9
Pour in verin.
10
Add the perilla plum and boil to make a sauce.
11
Remove the inner flesh of the cold melon and slice it for later use (choose a sweet and crisp jasper cold melon. This variety is green in color and has very serious convexity on the outside, rather than the ordinary light green one. The "small mountain peak" on the outside is not so high, and the ditch is not that deep. It tastes crisp and only slightly bitter, making it most suitable for making cold dishes).
12
Pour in the peeled, seeded and diced tomatoes.
13
Add the diced avocado.
14
Pour in the sauce and soak the ingredients.
15
Mix 400ml of direct drinking water with a passion fruit and stir to make juice.
16
Pour passion fruit juice into the frozen vegetables just now.
17
Stir well and soak for a while.
18
Place the cold melon slices in radial shapes, place the picked vegetables in the middle, and place a bowl of sauce on a plate to finish.Japanese vegetable cold dishes Make Tips
Generally, the first dish is an appetizer, which opens up the taste buds with a sweet and sour taste, and then serves the cold dish. At this time, the cold dish should also taste elegant and elegant. The ingredients should also mainly express the original flavor of the food, and must not be too heavy.