Japanese Jingfeng Mazu soup(ri shi jing feng ma shu tang )

Japanese Jingfeng Mazu soup

Introduction:

"Japanese soup has a first bowl, that is, clear soup, pre meal soup, clear to the bottom, light taste; and cooking, that is, miscellaneous cooking, stewing, generally more than two kinds of seasonal vegetables, plus MuYuhua soup, light soy sauce, sake, low heat cooked soft, respectively after cooking to maintain their original flavor, and then configuration of other dishes, taste and light, sweet and delicious, this cooking method comes from Guan West, different from Kanto, is not often referred to as Kanto cooking. This soup is cooked during the Spring Festival in Tokyo, so it's cooked in Yujie cuisine. Osechiku is the abbreviation of osechiku. In the first month of the lunar calendar, the food that has been decided since ancient times should be offered to God. Then enjoy the offerings that have been withdrawn and thank the gods for their kindness. The present style of osechi is evolved from the late Edo era. Since the late Edo period, people's life in Edo has become rich, and new year's meals have also added a variety of things. However, the meaning and reason for osechi are the same, that is, to enrich New Year's life and pray for God's blessing for the prosperity of the family. No matter how far away the family members are, they will take the offerings to God in the new year, share the delicious food with you and wish you a happy new year. Japan and other countries are the same. New year's family gathering, looking back on the past year, looking forward to the new year, drinking wine, eating feast

Production steps:

Step 1: put salt into the non stick pot and heat the salt over medium heat.

Step 2: put in the skin chicken leg, the skin down, dry fried chicken oil, pour out the chicken oil (if not sticky pot, the pot must put oil, and then put salt fry hot).

Step 3: the chicken skin oil is basically fried out and turned into golden yellow.

Step 4: pour the fried chicken oil back into the pot to fry the chicken. This way of frying chicken with chicken oil is the best way to put forward the flavor of chicken.

Step 5: fry the chicken lean meat noodles until golden yellow, then take out, and pour out the chicken oil at the same time (do not need to be cooked, just put forward the flavor, put salt can make the glutamic acid in the chicken turn into sodium glutamate, also can lock the gravy, the meat is delicious and juicy)

Step 6: cut the chicken leg with the method of reverse cut (reverse cut can keep the juice from flowing out)

Step 7: pour Khumbu soup into the pan of fried chicken legs (Khumbu soup is one of the quintessence of Japanese cuisine. When cooking, you need to put a lot of seasonings. It's not a single way to boil kelp with water. You should also master the heat well. It's recommended to buy ready-made one).

Step 8: put Laminaria in the Laminaria soup (there are many kinds of Laminaria in Japan, and ordinary kelp can be used in families).

Step 9: put in the cabbage heart or baby cabbage (after washing the cabbage, break it by hand, which can quickly release the sweetness of the cabbage heart).

Step 10: simmer until the cabbage heart is soft, release the sweet taste, and then pick up the cabbage. Only the clear and sweet taste of cabbage heart is taken. At this time, the sweetness and nutrition of cabbage heart are also released in the soup.

The eleventh step: at this time, the kelp, chicken leg meat, all the essence of the cabbage heart are delicious, and boil in a small heat.

Step 12: put the chicken leg meat just cut into the soup. At this time, you can only cook it with a low heat in the oven.

Step 13: take another dry pan, put the seaweed slices in, and bake them over low heat until crisp (if there is a Japanese barbecue net, bake them with Japanese barbecue net, even more crisp).
Put the Japanese hemp into the oven and take it out. Wrap it in seaweed and put it into a bowl.

Step 14: put the Japanese hard hemp into the oven, take it out, wrap it with the baked seaweed and put it into a bowl.

Step 15: pour in the yam mud.

Step 16: add the red and white radish paste.

Step 17: take out the chicken pieces in the soup and put them into the bowl (part of the chicken needs to be taken out just after it is cooked, this part of the chicken is to eat its tender meat, and part of the chicken is to continue to cook in the soup, this part is to let the flavor of the chicken completely release in the soup).

Step 18: pour the cooked soup into the bowl. (boil the soup over low heat for 30 minutes)

Materials required:

Chicken leg: moderate

Japanese kunbu soup: right amount

Carrot puree: right amount

Root mud: right amount

Seaweed: moderate

Japanese hard hemp: moderate amount

Green vegetables: moderate

Yam mud: right amount

Note: hard hemp is the key to this soup, you can buy it in the supermarket. I think it's very similar to the original New Year cake in Hong Kong, that is, the original New Year cake without any other ingredients, so friends who can't buy Japanese hard hemp can choose the original New Year cake to make, but it should be noted that Japanese hard hemp has texture, not very soft, but has the taste of elastic teeth.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: other

Chinese PinYin : Ri Shi Jing Feng Ma Shu Tang