Japanese cuisine
VicentaLakin
When a baby is born and can eat milk and pasta, the true meaning of “the dish” that most people eat first should be the stewed egg. My mother, who was directly called an egg stew, put egg fluid, soup juice, chicken, vertebrae, wood chips in a small tea bowl in Japan, and then steamed. Condensed egg fluids are soft, at least for me and my family. In Japan, there are many restaurants called royal foods, which, by name, are very strong, and the small ones must be steamed with tea bowls, and the difference is that the ingredients are slightly different, but not very different. This tradition is said to have existed in the Edo era, and it continues to be so small, in terms of both volume and color. The tea bowl's steaming out of Chinese stewed eggs, and today's Chinese restaurant sells about a toad egg, which is bigger than the tea bowl, but it's a thousand miles short, and it's a bowl of eggs, which is not only a clam on the cheeks of a young girl, but also a spoonful of hot oil with a soy sauce on a black puff. When I was a kid in the country, my sister stole eggs from a neighbor's chicken nest, and came home with a bowl of eggs, water, nervously forgot to add salt, boiled in the pot, hotly produced a bowl of thick sponges, and separated the egg water, so we ate all. Later, when a child started cooking for itself, the most common was roasted eggs, with a good egg omelet and sesame oil, and without examination, a nutritious food the child liked. If you're looking for perfection, you have to have a little skill. The percentage of eggs that look at egg water is old and fresh. If it's for food at home, two eggs and two bowls of water, if it's for soup. The bowls here are the ones where Gangnam eats, not the ones where he drinks. With salt and a little taste, the chopsticks are pumped directly into egg fluid. The lazy ones can be put in the steam pot because there are bubbles and often the eggs come out with tiny egg holes, and my mom always jokes about it as if the orange skin was just like Lee's. Carefully, the egg fluid is slowly sifted, the foam is removed, and a film is placed on the bowl, so cold water evaporates into the pot for 20 minutes, and the eggs come out as smooth as a mirror, and they're made in peace and weather. I learned the basics of an egg stew, so I could wash the sand with a toad, make a toad in an egg drop, put a shrimp skin, turn the pickle into a soybean egg, but for me it's the first course of my life, with salt only, simple and light。
VicentaLakin
Taste is a sauce made of fermented foods like soybeans, which is soy sauce. It's yellow, it's fragrance, and it's usually made with seafood, and it's very nice. A lot of people call it "national soup" in Japan, and Japanese people drink it when they eat. Japanese elementary schools teach the first meal, the second rice, and the third meal. The Japanese view the tasting as as important as salt and soy sauce. In Japan, the practice is to boil water with a small pot, representing tofu and seafood, as well as vegetables such as carrots, eggplants, potatoes, onions, etc. After the material has become softer, it comes from fish drying, sea belts and these natural things, and the hard-working housemaids make soup from the immersion of sea belts, but most of them are busy or lazy, using ready-made powdered or particulate-like savories, as if they were Chinese cooking. After that, you'll have to put on a tasting. Take a spoon and add a proper amount to the soup, mix the chopsticks into the soup, turn it open, and cook a pot of spicy soup. Taste soup should not be repeated, as it loses its scent when it warms, so it is best to eat as soon as it is cooked. Taste soup contains amino acids that promote black hormone distillation in human sleep, which has good effect on beauty. In addition, the addition of soup to dinner would enhance the abdominal feeling. Drink more soup, both healthy and fast to sleep。
VicentaLakin
The succulent juice originated in Japan, and the taste was thick and bright as the sun shined brightly, so it was famous for the succulent juice. They can be used for silver snowfish, chicken legs and pork chops. Taste, or rice, is made of sweet rice, which is a kind of wine, which is rich in sugar and wine, and which effectively removes the taste of food. It's a yellow, transparent sweet wine, tastes like sugar-cooked rice, uses similar to Chinese wine and is an indispensable ingredient in cooking. Because of the 30 per cent alcohol content in the oscillation, cooking must be done after the burning of the alcohol content, which is used in large quantities. Taste sweets, though not so thick as sugar, can produce enough raw foods, for example, when cooking. When cooking with alcohol usually softens the food, but the odor has a condensed protein effect that makes the meat hard, so if you want it soft, you do not have to join the odor too early, and vice versa, if you join the ointment beforehand, you can prevent the cooking of the food; In addition, cooking with taste can add light and make food more delicious。
