Japanese Style Steamed Kelp Snow Bream
by Pretty girl kitchen
Favorite
Difficulty
Normal
Time
10m
Serving
2
This belongs to the steamed food in Japanese cuisine, steamed food: that is, steamed dishes.
It occupies an important position in Japanese cuisine.
Japanese cuisine focuses on:
"Five flavors" refer to sweet, sour, spicy, bitter, and salty;
"Five colors" refer to white, yellow, red, blue and black;
The "five methods" refer to the cooking methods of raw, boiled, roasted, fried, and steamed.
The formation of the unique flavor of Japanese cuisine is inseparable from its unique geographical environment and oriental traditional culture. Its basic characteristics are: strong seasonality; delicious taste, keeping the original taste light and not greasy, and many dishes are eaten raw; the raw materials are mainly seafood and vegetables; the processing is fine and the colors are bright.
In the method of flavoring, sugar and mirin are added first, followed by soy sauce and salt, because sugar and wine not only adjust the taste, but also maintain various nutrients in the vegetable dishes. Japan's soy sauce can be divided into dozens of types. Salt is sea salt, which is one of the indispensable seasonings in Japanese cuisine. "
It occupies an important position in Japanese cuisine.
Japanese cuisine focuses on:
"Five flavors" refer to sweet, sour, spicy, bitter, and salty;
"Five colors" refer to white, yellow, red, blue and black;
The "five methods" refer to the cooking methods of raw, boiled, roasted, fried, and steamed.
The formation of the unique flavor of Japanese cuisine is inseparable from its unique geographical environment and oriental traditional culture. Its basic characteristics are: strong seasonality; delicious taste, keeping the original taste light and not greasy, and many dishes are eaten raw; the raw materials are mainly seafood and vegetables; the processing is fine and the colors are bright.
In the method of flavoring, sugar and mirin are added first, followed by soy sauce and salt, because sugar and wine not only adjust the taste, but also maintain various nutrients in the vegetable dishes. Japan's soy sauce can be divided into dozens of types. Salt is sea salt, which is one of the indispensable seasonings in Japanese cuisine. "
