One Week Stock Food| MASA's Cooking скачать в хорошем качестве

One Week Stock Food| MASA's Cooking

Pork Ginger 五花肉 Sliced pork—250g 洋蔥 Onion—1/2個 薑泥 Ginger paste—2小匙 生辣椒 Chili pepper—1支 清酒 Sake—2大匙 味醂 Mirin—1大匙 砂糖 Sugar—2小匙 醬油 Soy sauce—2大匙 Chli Chicken 雞腿肉 Chicken thigh—2片 鹽巴&黑胡椒 Salt & black pepper 太白粉 Potato starch 蒜頭泥 Garlic paste—1小匙 薑泥泥 Ginger paste—1小匙 生辣椒 Chili pepper—1支 洋蔥 Onion—1/4個 清酒 Sake—2大匙 砂糖 Sugar—2小匙 醬油 Soy sauce—2小匙 番茄醬 Ketchup—80g Ground Pork Curry 豬絞肉 Ground pork—80g 牛絞肉 Ground beef—80g 鹽巴&黑胡椒 Salt&Black pepper 洋蔥 Onion—1/2個 水煮番茄 Canned tomato—200g 蒜泥 Garlic paste—1小匙 薑泥 Ginger paste—1/2小匙 咖哩粉 Curry powder—2大匙 紅糖 Brown sugar—1大匙 奶油 Butter—1大匙 蠔油 Oyster sauce—1大匙 Nanban Salmon 鮭魚 Salmon—1片 麵粉 Flour—2大匙 鴻禧菇 Shimeji—100g 生辣椒 Chili pepper—1支 味淋 Mirin—1大匙 醬油 Soy sauce－2大匙 砂糖 Sugar－1/2大匙 清酒 Sake—1大匙 米醋 Rice vinegar－2大匙 日式高湯 Dashi—60cc Marinated Kinoko 鴻禧菇 Shimeji—100g 杏鮑菇 Abalone mushroom—2個 乾燥香菇 Dried shitake—10片 金針菇 Enoki—50g 味淋 Mirin—2大匙 砂糖 Sugar—1小匙 醬油 Soy sauce—2大匙 米醋 Rice vinegar—1大匙 柴魚片 Katusobushi—2g 白芝麻 White sesame—少許 Spinach ohitashi 菠菜 Spinach—5把 紅蘿蔔 Carrot—50g 味醂 Mirin—2大匙 砂糖 Sugar—1大匙 醬油 Soy sauce—2大匙 蠔油 Oyster sauce—1大匙 Stir Fried Ginger Pork Preparation (1) 1/2 of onion, cut into slices (2) 1 chili pepper, cut into small rings (3) 2 tsp of Ginger paste (4) 250g of sliced pork, cut into suitable sizes (5) (marinade) *2 tbsp of sake *1 tbsp of mirin *2 tsp of brown sugar *2 tbsp of soy sauce *2 tsp of ginger paste (6) Add pork into the marinade, marinate it for 15 minutes Instruction (1) 1 tsp of oil (2) Put to medium high heat (3) Add onion & chili pepper and fry them until translucent. Take them out. (4) Same frying pan. Add marinated pork (5) Fry until golden brown (6) Add onion and chili pepper back (7) Salt & pepper to taste Stir-fried Chicken in Chili Sauce Preparation (1) 1/4 of onion, chop into small pieces (2) 1 chili pepper, chop into small rings (3) 2 chicken thighs, cut into suitable size (4) Sauce *80g of ketchup *2 tbsp of sake *2 tsp of brown sugar *2 tsp of soy sauce *1 tsp of garlic paste *1 tsp of ginger paste (5) Sprinkle some starch (6) Cover chicken thigh pieces with starch Instruction (1) 1 tsp of oil (2) Put to medium heat (3) Add chicken thigh (4) Saute until golden brown then take them out first (5) Same frying pan. Add onion and chili and fry until translucent (6) Add combined sauce (7) Add chicken back (8) Cook for 1 minute No-water Keema Curry Preparation (1) 1/2 of onion, chop into small pieces Instruction (1) 1 tsp of oil (2) Put to medium heat (3) Add onion and fry until translucent (4) Move onion to the side of frying pan (5) Add 1 tsp of butter (6) Add 80g of ground beef and 80g of ground pork (7) Season the meat with salt & pepper (8) Fry until golden brown (9) Mix all the ingredients together (10) 2 tbsp of curry powder (11) Fry until aromatic (12) Add 200g of canned tomato (13) Add 1 tbsp of oyster sauce (14) Add 1 tbsp of brown sugar (Try the taste here and adjust the flavor with salt according to your preference) (15) 1/4 tsp of salt Salmon Nanbanzuke. (Japanese Escabeche Recipe) Preparation (1) 100g of shimeji, separate it into small pieces (2) 1 chili pepper, chop into small rings (3) 1 slice of salmon, remove fish bones (4) Cut the salmon into suitable pieces (5) Sauce *60cc of dashi *1 tbsp of rice vinegar *1 tbsp of sake *1/2 tbsp of brown sugar *2 tbsp of soy sauce (6) Sprinkle some flour (7) Cover the salmon pieces with flour Instruction (1) 2 tsp of oil (2) Put to medium heat (3) Add salmon (4) Fry until golden brown and take out the salmon first (5) Wipe off excess oil (6) Add shimeji (7) Saute until golden brown (8) Add chili pepper (9) Add combined sauce (10) Put the salmon back (11) Cook for 1 minute Marinated mushroom in Japanese style of marinade Preparation (1) 2 abalone mushrooms, chop into slices (2) 50g of enoki, remove the stem, separate them into small clumps and cut it into small sections (3) 10 dried shitake, soaked, cut into small pieces (4) Sauce *2 tbsp of mirin *1 tsp of brown sugar *1 tbsp of rice vinegar *2 tbsp of soy sauce Instruction (1) Add abalone, shitake and enoki mushrooms into boiling water, blanch for about 2 minutes (2) Take out all the ingredients and absorb excess water (3) Put all ingredients into a seasoning bowl (4) Pour in combined sauce (5) Add 2g of shredded katsuo bushi (6) 1 tsp of white sesame Boiled Spinach Salad Preparation (1) 5 bunches of spinach (2) Remove the root part (3) Cut a cross cut at the bottom part of each bunch (4) 50g of carrot, cut into thin strips (5) Sauce *2 tbsp of mirin *1 tbsp of brown sugar *2 tbsp of soy sauce *1 tbsp of oyster sauce Instruction (1) Add carrot strips into boiling water, blanch for 30 seconds and take them out (2) Blanch the spinach (Stem part first and put in the whole bunch) for 20 seconds (3) Take out the spinach and put it in ice water (4) Squeeze out excess water (5) Separate spinach into smaller bunches and cut it into sections (6) Put spinach and carrot into a seasoning bowl (7) Add combined sauce and mix them well