Nyob rau hauv daim ntawv qhia, pike perch yuav hloov los ntawm lwm tus dej ntses, piv txwv li, perch. Rau sauce, noj me me squid - lawv yog kev sib tw. Yog tias koj tuaj yeem tsis pom lawv - yuav cov dej cocktail (tsawg tshaj plaws) cws. Rau piquancy nyob rau hauv lub sauce, koj muaj peev xwm ntxiv chili.
Dej hauv ntiaj teb
Yog hais tias lub zaub xam lav ntawm hiav txwv kale tsis mus saj - nws yuav hloov nrog Japanese seaweed nori. Cov ntawv ntxaum hauv cov pob khoom muag yog muag hauv lub tsev loj: lawv tuaj yeem siv rau hauv tsev sushi, caij lawv cov kua los yog ntses xam lav. Cov dej hiav txwv ua ke yog ib qho khoom noj khoom haus hauv miso rau hauv cov khw muag khoom noj hauv lawv lub tsho "All for Sushi". Wakame yuav tsum tau soaked nyob rau hauv dej sov - lawv nce nyob rau hauv volume los ntawm 3-4 lub sij hawm. Tom qab ntawd, siv lawv hauv cov zaub nyoos, kua zaub thiab ua ib sab phaj. Lub ntsiab competitor ntawm hiav txwv zaub yog ib tug zaub xam lav ntawm seaweed chi-shi wakame los yog seid zaub xam lav. Feem ntau nws yog muag hauv ncuav qab zib twb npaj txhij lawm: lub marinade muaj xws li kua ntses, chili, sesame thiab cov roj ntawm nws, nplej vinegar.
Fillet ntawm pike perch nyob rau hauv oriental style
Cov khoom xyaw: 200 gr fillet, 40 grams ntawm algae hiyashi wakame, 10 g ntawm txiv roj roj, 4 txiv lws suav txiv lws suav, 4 lub hlis ntawm ib pawg ntawm dill, ob peb tee kua txiv roj, ntsev, kua txob, cov kua txiv qaub. Rau sauce: 40 g ntawm cream nrog 30% rog, 25 g ntawm mini-squid, 15 g ntawm oyster sauce, 10 g ntawm roj. Rau dai kom zoo: shnit-dos, kumquat (me me tangerines).
Ua noj ua haus:
Grate cov ntses nrog ib tug sib tov ntawm ntsev thiab dawb kua txob, sprinkle nrog txiv ntseej roj. Fry lub pike perch ntawm ib lub lauj kaub kub ntawm ob sab kom txog thaum lub ruddy crust tshwm. Nqa mus rau npaj, xa cov ntses rau hauv qhov cub rau 10 feeb. Npaj lub saucepan: hauv ib lub me me saucepan los yog frying lauj kaub, dissolve butter, ntxiv oyster sauce, cream thiab squid txiav mus rau hauv ib daim hlab. Pub kom npau npau 5 feeb. Boil mov noodles: txo nws rau 2 feeb nyob rau hauv kub salted dej thiab ntws. Ntxiv roj txiv roj thiab dill. Siv ib lub puab pwm rau ntawm lub phaj ib txheej ntawm algae, nphoo nrog kua txiv roj. Sab saum toj nrog txiv lws suav txiv lws suav thiab noodles. Muab pike perch nyob rau hauv lub vermicelli, ncuav tshaj sauceed siav dhau nws. Kho nrog sliced mugs kumquat thiab shnit-dos. Ua hauj lwm nrog ib daim ntawm txiv qaub.
Miso kua zaub nrog seaweed
Cov khoom xyaw: 500 grams ntses broth, 50 grams ntawm algae hiyashi wakame, 20 grams algae wakame, 2 tbsp. l. tsaus nti soybean.
Rau dai kom zoo nkauj: me me kua txob txob
Ua noj ua haus:
Algae Wakame ncuav dej sov thiab tawm mus rau 10 feeb soak. Preheat lub ntses broth, dissolve soybean muab tshuaj txhuam. Ntxiv cov seaweed mus rau kua zaub thiab boil rau 3-5 feeb rau tsawg tshav kub. Daim ntawv qhia no yog qhov yooj yim, yog tias koj xav tau, koj tuaj yeem tau ntxiv cov nqaij nruab deg los yog ntses, thinly sliced thiab kib cov nqaij nyug los yog kua roj cheese tofu rau kua zaub.
Seaweed zaub xam lav nrog nqaij nruab deg
Cov khoom xyaw: 40 g ntawm dawb radish "Daikon", 40 g ntawm pickled; octopus, 40 g ntawm khov mini-squid, 30 g ntawm soybean sprouts, 30 g ntawm hiyashi wakame.
Rau sauce: 10-15 tee ntawm sesame roj, 1 tbsp. l. soy sauce, 1 tsp. Italian sauce "Balsamic", 1 txiv qaub wedge.
Ua noj ua haus:
Grate lub dawb radish, sib tov nrog soybean sprouts thiab algae. Defrost lub squid thiab txiav mus rau hauv me me pieces, ua ke nrog pickled octopuses ntxiv mus rau zaub xam lav. Hauv cov khoom qab zib no koj tuaj yeem siv tau cov dej hiav txwv uas tsis muaj dej cawv ua ke tsis txhob khoob thiab xauv khoob.
Zaub xam lav nrog algae thiab ceev
Cov khoom xyaw: 140 g ntawm seaweed hiyashi wakame, 1 lub voj voos ntawm txiv qaub los sis txiv qaub, cov noob txiv poom.
Rau sauce: 10 g oyster soy sauce, 10 g cream roj cov ntsiab lus ntawm 30%, 4-5 tee ntawm sesame roj.
Ua noj ua haus:
Ib nrab ntawm cov txiv ntoo yog finely tws thiab tov nrog algae. Muab rau ib phaj, decorate nrog txiv qaub los sis txiv qaub thiab ib nrab ntawm ib nrab ntawm cov txiv ntoo. Sib tov nrog oyster sauce thiab pab cais. Yog tias koj tsis tuaj yeem nrhiav tau ib lub txiv ntseej noob txiv, koj tuaj yeem hloov nrog cov nyiaj ntsuab - koj yuav tsum muab lawv cov khoom noj kom tsawg.
Neeg tsis noj nqaij yob
Cov khoom xyaw: 50 grams txhuv rau sushi, 10 grams ntawm pickled qhiav, 5 grams ntawm horseradish isabi, 1 phaj ntawm nori, combed seaweed, hiyashi wakame. Tso lub nori rau hauv dej sov li 10 feeb. Ntawm lub lev rau sushi (koj tuaj yeem siv cov khoom noj khoom haus) tso ib txheej nyias nyias ntawm cov hmoov nplej dawb, npog nws nrog rau ib lub plab ntawm soaked nori, los saum toj no tus kheej nteg tawm hayashi wakame thiab crested algae. Yob lub yob, txiav rau hauv 8 qhov sib npaug. Ua hauj lwm nrog pickled Ginger, wasabi thiab soy sauce. Yog tias daim ntawv qhia no zoo nkaus li tho txawv, koj tuaj yeem ntxiv cov ntsev ntsev ntawm salmon los yog cov cheese muag kom puv ntawm yob, piv txwv li, "Philadelphia".