Japanese salted dolphin meat(ri shi yan shao tun rou )

Japanese salted dolphin meat

Introduction:

"Chaiyu soup is one of the essential seasonings in Japanese cuisine, because its delicious flavor can usually add more flavor and fragrance to food. The most commonly used soy sauce in Japanese cuisine has many flavors, but it can be roughly divided into thick and light. Thick soy sauce is deeper, more delicious, slightly sweet, and widely used in almost all dishes and sauces, so it has become the main variety of soy sauce. Light soy sauce is lighter and tastes heavier. It is usually placed in dishes that do not change the color of raw materials and sauces. General application is less. Generally in Japanese cuisine, only a small amount of sauce is made with light soy sauce. But without light soy sauce, all can be replaced by thick soy sauce, only slightly inferior in color. So the consumption of thick soy sauce is far more than that of light soy sauce. Thick soy sauce has also become a synonym for home style Japanese soy sauce. "

Production steps:

Step 1: lay the shredded onion on the bottom of the tin foil.

Step 2: put the cut mushrooms around the onion shreds, and then put the pork slices on the mushrooms and onions (pork should choose the snowflake meat slice, that is, there is even fat shreds in the lean meat, a bit like snowflake beef, there is net like fat meat distribution, so the roasted pork is the most fragrant).

Step 3: spread leek flowers.

Step 4: add Japanese sauce.

Step 5: drizzle with 6 tbsp of Japanese soy sauce, Chaiyu soup and chicken powder (without Japanese soy sauce, if you use soy sauce that has been seasoned with sodium glutamate, you don't need chicken powder, Chaiyu soup is made of Chaiyu soup and water).

Step 6: add two teaspoons of water (the spoon in the picture is used to measure Japanese soy sauce. Because the fried sauce, soy sauce and high soup all contain salt, it is important to add proper amount of water for seasoning).

Step 7: let the liquid seasoning and ingredients mix well (you can shake the tinfoil, but you must hold the ingredients below to avoid breaking the tinfoil).

Step 8: wrap the ingredients.

Step 9: stir fry with salt.

Step 10: put the tinfoil wrapped food into the evenly heated salt.

Step 11: cover the pan and bake over low heat for 20 minutes.

Materials required:

Pork: moderate

Leek flower: appropriate amount

Lentinus edodes: right amount

Shredded onion: right amount

Chaiyu soup: moderate

Chicken powder: right amount

Japanese fried sauce: right amount

Japanese soy sauce: right amount

Note: when 1 package of food materials, make sure to reserve a certain space for tin foil, because preheating will expand. Baking with salt, moderate temperature, heating evenly, and oven has little difference. 3. Fold the tin foil in half and lay it flat before putting food materials to avoid leakage. If you choose the pork tenderloin, the time should be shortened by about 5 minutes. It is not recommended to use the tenderloin. The tenderloin has no fat and will not be very fragrant when roasted. It is best to choose the meat with uniform fat distribution.

Production difficulty: ordinary

Process: Baking

Production time: 20 minutes

Taste: other

Chinese PinYin : Ri Shi Yan Shao Tun Rou