(1) Japanese like green tea and its by-products. Dulu Road has homemade green tea Buffy, soft green tea cakes and slightly bitter green tea, so visitors can enjoy a leisurely afternoon.
(2) Type of rice balls:
The practice of fish
This is the simplest. Cut the fish fillet into pieces 2.5 cm wide and 5-6 cm long. When slicing, you should tilt the slice. Then make a 2*2*4.5 cuboid rice ball with a little green mustard in the middle of the fish fillet, then buckle the rice ball, turn it upside down and put it on a plate for shaping.
Vegetables, crab sticks and eggs are cooked in the same way as rice balls. The only difference is that a piece of seaweed is tied to it, which is stronger and more delicious.
(3) volume:
Generally, you can buy seaweed slices for sushi in stores. Personally, I find it difficult to buy good Japanese seaweed. In fact, many Korean lavers are very good and cheaper.
Generally, one generation 10 film can make 20 volumes. Each roll can be divided into 6 pieces, which means that a bag of laver can make 20 different kinds of sushi, one piece is *** 120.
Porphyra rolls can also be divided into two types, one is the outer roll, and the other is the inner roll (rice is inside and laver is outside).
(4) involution:
Unlike the outer roll, use a bamboo curtain. You can make it if you don't need it, but the shape of sushi is not very good and it is easy to disperse.
Put half a piece of laver under the bamboo curtain, still facing down smoothly, and then put a rice ball 1/3 smaller than the palm of your hand in the middle of laver. That is, slowly push out the rice, but this time don't spread the rice with seaweed, leaving 2 cm on the top and 1 cm on the bottom. Then spread mustard and put what you like (not too much). When rolling, pull the laver to align with the bottom of the bamboo curtain, then roll it to the middle, put down the bamboo curtain below and roll it with the bamboo curtain, and it will be fine!
(5) Frozen cabbage
Ingredients: 300g of Chinese kale, 50g of sweet noodle sauce, and a little Japanese mustard.
Practice: Tear off the old skin of Chinese kale, cut it into sections, then cut it into combs at both ends with a knife, immerse it in cold water, put it in the refrigerator, and take it out for heating when Chinese kale naturally turns into chrysanthemum. Put the pot on the stove, boil the water, then put the kale in and cook it when it is slightly hot. Then put it in ice water and cool it thoroughly. Take out the container, spread ice on the bottom and put kale on it. Add a proper amount of Japanese mustard to the sweet sauce, which is especially delicious when dipped in it.
Features: This dish is green in color, crisp and refreshing. It is a seasonal dish suitable for summer and home cooking.
(6) Fried salted chicken with Chinese kale
Ingredients: 250g chicken leg, 50g Chinese kale, a little ginger, onion and garlic.
Exercise:
Marinate the chicken legs with salt (preferably salt and pepper) for 30 minutes, and take them out and slice them. Slice Chinese kale, blanch, simmer soup, stir fry, and plate. Take a pot, put the slices of onion, ginger and garlic into the bottom of the pot, fry until both sides are golden, take out, take another wok, and add Chinese kale to stir fry.
Features: the taste is salty, fragrant and smooth, and the meat and vegetables alternate with each other, which is suitable for home cooking.
(7)@ Potato, Crab and Fish Cake
Ingredients: 250g of new potato, crab fish cake, 3 pieces of all-purpose onion, 4 pieces of salt, 1/4 teaspoon.
Sesame oil 1/2 tablespoons pepper and a little pepper powder.
Production method:
1. Peel potatoes, cut them into 1cm-wide shreds, and soak them in clear water.
2. Add a little salt to the hot water, add 1 chopped potato shreds, and cook them together in a pot until the water is dry.
3. The crab fish cake is cut into filaments longitudinally, and the universal onion is cut into 4cm long pieces.
4. Put the shredded potato and crab fish cake into a bowl and sprinkle with salt, sesame oil, pepper and Chili powder in turn.
Daily scoring function:
It is a Japanese cultural tradition to visit shrines and temples on the first day of the New Year. After worshipping God, most people will draw lots to see the fortune of 2008. It is naturally good to draw a "good luck", but when they draw an unsatisfactory sign, they will tie it to a tree, saying that this can avoid bad luck in order to get rid of it and be safe and auspicious.