Japanese yamaki with fresh shrimp and yam
Ingredients: salt,cheese,Mentai piriri
Recipe Recommendations
Steps for Japanese yamaki with fresh shrimp and yam
1
Use a knife to cut the scalded grass shrimp into the back of the bow from the middle without cutting it. (Only the upper part needs to be cut. The stomach cannot be cut, and the part near the tail cannot be cut)
2
Gently peel off the cut part, making sure that the stomach part is connected.
3
Just try and stand up.
4
Place Japanese yams on a roasting net and sprinkle with salt (sea salt is best, if not, use ordinary salt. Japanese yams taste different from ordinary yams and are most suitable for roasting, while ordinary yams are only suitable for cooking).
5
Put in the oven that has been preheated by 250° (be sure to preheat before using the oven, keep this in mind as long as you cook dishes in the oven).
6
Heat it up and down and bake at 250° for 3 minutes.
7
Be sure to remove it in time after 3 minutes.
8
Place the cheese on the grilled Japanese yams.
9
Put in the oven again.
10
Bake for 1 minute (based on the cheese melted, because different cheeses have different melting points, so here based on the cheese just melted).
11
You can see that the cheese has obviously melted when taken out.
12
Place the freshly opened shrimp on top of the melted cheese.
13
Let the cheese and yams stick to the shrimp.
14
Squeeze salad sauce on the standing shrimp (if it is a bottled salad sauce, take a food bag, scoop the salad sauce in, cut off the sharp corners, and use it as a decoration bag. Use the same method for cream decoration bags).
15
Put it in the oven and bake for 2 minutes, subject to the salad dressing turning golden (this should also be based on the color change of the salad dressing, because different salad dressings take different times to bake golden).
16
Turn the salad sauce into golden yellow and take out the yam shrimp.
17
Sprinkle with Prince Ming and seaweed powder.
18
The setting is completed.Japanese yamaki with fresh shrimp and yam Make Tips
This is the dark fire among the things cooked in Japanese cuisine, and the oven belongs to dark fire.