Japanese vegetable cold dish

Japanese vegetable cold dish

Introduction:

"The first dish is cold dish. It can be served on a single dish or three or five kinds of platters. Pay in advance and then serve. Pay in advance is small wine and vegetables, like salted cuttlefish. The taste is mainly sweet, sour and salty, with the smallest variety

Production steps:

Step 1: blanch mushrooms in water.

Step 2: use a planer to shape Luffa into filaments.

Step 3: blanch the towel gourd shreds in hot water.

Step 4: blanch the towel gourd and mushrooms and put them into the ice (the ice must be made from direct drinking water).

Step 5: peel the short melon (eggplant) and use a planer to make it into filaments.

Step 6: blanch the mushroom and towel gourd in the water.

Step 7: take it up and put it in ice water.

Step 8: pour 50ml of Japanese soy sauce into the hot water of towel gourd, mushroom and eggplant.

Step 9: pour in the quinoline.

Step 10: put in Perilla plum and cook it into sauce.

Step 11: remove the inner flesh of the balsam pear and slice it for standby (choose sweet and crisp Jasper balsam pear, which is green in color and has a very serious convex and concave appearance, rather than the general light green one. The appearance of "small mountain" is not so high, and the trench is not so deep. It tastes crisp and only slightly bitter, so it is most suitable for making cold dishes).

Step 12: pour in the peeled, seeded and diced tomatoes.

Step 13: add the diced avocado.

Step 14: pour in the sauce and soak the ingredients.

Step 15: mix 400ml of direct drinking water with a passion fruit to make juice.

Step 16: pour passion fruit juice into the frozen vegetables just now.

Step 17: stir well and soak for a while.

Step 18: put the melon slices into a radial shape, put the vegetables in the middle, and put a bowl of sauce on the plate to finish.

Materials required:

Towel gourd: 1

Eggplant: 1

Dried mushrooms: 5

Avocado: a quarter

Balsam pear: 1 (balsam pear)

Perilla plum: 4

Tomato: 1

Passion fruit: 1

Japanese soy sauce: 50ml

Taste: 1 tbsp

Water: 400ml

Note: generally, appetizer is paid in advance. The taste buds are opened with sweet and sour taste, and then the cold dish is served. At this time, the taste of the cold dish should also be elegant, and the ingredients are mainly to put forward the original taste of the food, and the taste must not be too heavy.

Production difficulty: Advanced

Technology: seasoning

Production time: half an hour

Taste: other