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Cut the pumpkin into appropriate thick slices, fry them in a non-stick pan for a while, soak in the juice, and that's it.
【Ingredients】
Pumpkin: 80g
White-watered mud (grated daikon radish)...
Ginger mud (grated ginger)
Oil (olive oil) ・・・ 10 cc (1 small)
"Soaking Juice"
・・・30cc (2 tbsp)
Mirin: 7cc (1.5 large)
Soy sauce・・・7cc (0.5 tbsp)
For 鲣鱼 Kata bonito bushi...Two finger fabrication degree
1: Cut the pumpkin into 4 equal parts, take the appropriate amount and cut it into 5mm thick slices.
2, if the cut is too thick, use the tip of the knife to cut the leather side with a few knives, so that it is easier to cook faster.
3, put the above sauce seasoning into the pot, the taste of light can add a little more water, boil on high heat, put in a pinch of bonito flakes, immediately turn off the heat.
4: Heat a frying pan over high heat, pour in the olive oil, add the pumpkin slices and fry.
5: Fry for about 3 minutes on each side to bring a brown color, put into the dish, heat the juice slightly and pour into the dish.
6, put the top of the white radish puree, ginger puree is completed.
You can do more, put in the refrigerator can be stored for 2 to 3 days. After soaking for a long time, the taste will be heavier, if you care, the proportion of the juice is adjusted to:
(Water) 5: (Mirin) 1: (Soy sauce) 1