Miso vegetable sardine boiled(wei ceng shu cai sha ding yu zhu )

Miso vegetable sardine boiled

Introduction:

"Recently, I borrowed a book from a friend to introduce all kinds of sauces in Japanese cuisine. I got the best of it. I copied the recipe of all sauces. Many of them are eager to try. The Japanese are famous for their love of fish. It happens that I'm also abstaining from all kinds of meat recently, so fish has become a good choice for me. Yesterday, I bought five kinds of fish (one of them is squid, hehe). I used to buy salmon, sometimes mackerel and snapper, but now I'm trying more fish. My favorite way to eat fish is to make Sashimi with fish or Korean style mixed sashimi (cut sashimi into shreds, add some ingredients similar to cold noodle sauce, add some bean sprouts and pears, the taste is very refreshing, you can try it if you like). Fish bone is used to make soup, ha ha, it's really no waste. Today I decided to try cooking. There are two kinds of fish sauce in the book. Today I use miso fish sauce and one kind of braised fish sauce. Miso fish sauce is suitable for fish with a rather fishy taste, such as mackerel and sardine. And braised fish sauce is suitable for white fish with less fishy smell, such as sea bream. Of course, the vegetables in this dish are as I like. I used some ingredients from my family, such as horseshoe, kelp, mushroom and carrot. Now it's spring. The sauce of this dish is very suitable for cooking root vegetables, carrots, burdock, konjac, mushroom (I use mushroom), lotus root and so on. This simple sauce can make you eat a lot of vegetables, especially the root vegetables which are not so cooked. As a bento dish is also good, can also be placed in the United States, so that a friend really amazing. Chaiyu kunbu soup is an important flavor released in Japanese cuisine. It seems dispensable, but it is very important. Without it, I always feel that cooking lacks soul. No matter how beautiful it is, it's just a shell. The taste of firewood fish is really wonderful. It has a bit of roasted flavor. Kelp has a natural clear and sweet taste. Combined with the two, it is no different from MSG. Like me, sardine, the first impression of sardines from the mainland, is that when writing about books, the description of buses is always like sardine canned. Later, the books on health always mentioned that it is rich in omega-3s, EPA and DHA, which can promote health. These basic fatty acids can help the blood flow in the body, maintain a healthy heart and prevent the possibility of cardiovascular disease. Sardine is, in a nutshell, an important way to maintain a healthy heart. Methods: 1. Wipe the dust on the surface of kelp with wet gauze. Don't rub the white powder attached to kelp, which is the key to the delicious kelp. 2. Then soak kelp in water for more than 30 minutes. Slowly cook kelp over medium heat until it boils. Remove kelp, turn down the heat, add fish fillets and cook for about 30 seconds. Remove the foam and let stand for 2 minutes. Let the fish fillets sink into the bottom of the pot naturally. 3. Put gauze on the filter screen to filter the soup, which is the first soup. Usage: high soup is the basis of Japanese cuisine. It is used in clear soup, steaming in earthen bottles and cooking. Note: do not squeeze the filtered firewood fish slices, otherwise it will make the soup fishy and turbid, and affect the flavor. The first time the soup is prepared in a very short time, it directly presents the delicious ingredients of firewood fish slices and kelp slices. The soup is transparent and enjoys the flavor of the soup itself. Materials: water: 500ml Chaiyu slices: 10g the kelp and Chaiyu slices extracted from the first broth. Method: add water to the pot, add the kelp and Chaiyu slices extracted from the first broth, cook them slowly over medium heat until boiling, remove the kelp, add new Chaiyu slices to supplement Chaiyu slices, and continue to cook them over low heat for about 5 minutes until they taste delicious Release and filter the broth with a cloth. Purpose: it is used in stewed food or miso soup with mellow taste

Production steps:

Materials required:

Sardine: Three

Radish: Five

Mushroom: Ten

Kelp knot: Ten

Horseshoe: ten

Scallion: right amount

Chaiyu soup: 200ml

Japanese soy sauce: a little

Japanese sake: 50ml

Miso: 75g

Sugar: 45g

matters needing attention:

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: other

Chinese PinYin : Wei Ceng Shu Cai Sha Ding Yu Zhu