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[[[[[is a must -have seasoning for Japanese dishes First, because the deliciousness of firewood broth can usually add more umami and fragrance to food.The most commonly used soy sauce in Japanese cuisine has many flavors, but rough can be divided into thick mouth and light mouth. Thick mouth soy sauce compares comparison Deep, the taste is more fragrant, brought back slightly, and the application is wide. Almost all dishes and sauce are needed, so it becomes the most important variety of soy sauce. The light -mouth soy sauce is lighter and the taste is heavier. In the dishes of sauce and color. Generally, there are relatively few applications.
Generally, there are only a small amount of sauce in Japanese cuisine. (Tuzi vinegar, thick eggs, and tea bowl steaming is generally pale) but there is no no In the case of light -mouth soy sauce, all can be replaced with thick -mouth soy sauce, but it is slightly inferior in terms of color. Therefore, the consumption of thick -mouth soy sauce is far beyond the pale soy sauce. . \”
- The practice of Japanese -style tin foil roast pork
Onion shreds are paved on the bottom of the tin foil.
2 Put the cut mushrooms around the onion shreds, and then put pork slices on the shiitake mushrooms and onions ( Pork should choose snowflake meat slices, that is, there is evenly fat shreds in lean meat. It is a bit like snowflake beef. It is distributed with mesh -shaped fat, so roasted porkIt is the most fragrant).
3 Put a leek flower.
4 Put Japanese fried sauce.
5 Passion with 6 spoons of Japanese soy sauce, chan fish soup and chicken powder (no Japanese style style Soy sauce, if you use soy sauce that adds umami flavors such as glutamate, you do n’t need to add chicken powder. The firewood soup is adjusted from the firewood soup with water).
6 Add two spoons of direct drinking water (the spoon in the picture is the spoon used to measure Japanese soy sauce. The sauce and soy sauce and broth contain salt, so it is important to season with water).
7 Mix liquid seasonings and ingredients (you can shake with tin foil, but below must hold the ingredients below , To avoid breaking tin foil).
wrap the ingredients.
Put an appropriate amount of salt in the pot and fry.
Put the ingredients wrapped in tin foil in a uniform heated salt.
Cover the pot with small and medium heat for 20 minutes.
- 2 Bake with salt, moderate temperature, uniform heating, and a small difference from the oven.
3 tin foil pairs of foil and then put ingredients to avoid leakage. 4 If the pork is selected, it takes about 5 minutes to choose the pork spine. It is not recommended to use pheasant meat. There is no oil in the lipstick meat. It will not be fragrant when roasted. It is best to choose the meat that is evenly distributed in the oil.
1 Back of ingredients must reserve a certain space for tin foil, because preheating will swell.