일식조리기능사 도미술찜


I’ll do a pot stew. The test time is 30 minutes. Requirement, 1. Cut the head in half and the body in tripe. 2. Cut the trimmings into 5~6cm pieces and sprinkle with salt, blanch the head and tail, and remove impurities. 3. Steam the rice wine in a mixture of soup. 4.Cook carrot into plum blossoms and radish into ginkgo leaves. 5. Make a super soy sauce (ponce) and seasonings (yakumi). The list of materials is one piece of Domi, 50 grams of cabbage, 60 grams of carrots, 50 grams of radishes, 50 grams of shiitake, 1 piece of raw shiitake mushrooms, 20 grams of bamboo shoots, 20 grams of crown daisies, 1/4 lemon, 30 ml refined rice wine, 1 sheet of dried persimmon, 30 ml of soy sauce, 30 ml of vinegar, 2 g of chili powder, 20 g of silpa, 5 g of salt First, make soup again. Put the water in a pot and wipe the dried persimmon with a cloth and boil it from the cold water. And then you wash the material. When the soup boils, filter the gauze clean. Add 1 tablespoon soy sauce, 1 tablespoon water, and 1 tablespoon vinegar to make the font. Then, peel off the scales of the dough. At the sink, the Domi scales are peeled off by scraping from the tail to the head with a Devacal. Cut off the fins. The tail fin is cut into V characters. Remove the thin sun from the gills. Wipe out the water with a towel after cleaning. with one’s hair cut The body is chipped out. Cut the tail. Cut it into three pieces. Then, do the tripe. After you do this, put a knife in your body. Cut the hair in half and sprinkle it with salt to make it hard. Chop the seasoning into 0.5cm pieces. Place in water to remove the spicy taste. next time The radish should be divided into radish for the yakumi and radish for making ginkgo leaves. It’s shaped like a ginkgo leaf. Cut the carrots into pentagon. Make the shape of a plum flower. Then, remove the shiitake from the column. Cut the back in the shape of a snowflake. Tofu is 2cm long and 4cm to 5cm long. Cut it into 1cm wide pieces. Next, cut bamboo shoots with a comb pattern. Remove bamboo shoots with chopsticks or toothpicks because they contain lime between them. Cut the lemon into half moon shapes. I’ll make the shape of ginkgo leaves and grind the remaining radish on a steel plate to prepare. Cover the grated radish with a gauze and rinse it in water. Add chili powder and roll it in a circle with chili water. If too thick chili powder is found, strain it and use it. Put the orosimus in a paper bowl and remove the water from the lemon and chopped scallions and put them together. Blanch vegetables by boiling water. Add a little salt to the water. Blanch cabbage leaves, but when the leaves are large, cut them in half and blanch them. So, prepare a steaming sauce while the water is boiling. Add 2 tablespoons of water and 3 tablespoons of rice wine and mix. When blanching, add cabbage stalks first, and then blanch the leaves. The crown daisy stems are also blanched. Rinse the blanched crown daisy stems in cold water to prevent the color from changing. Remove the cabbage and rinse it in cold water. Blanch carrots and radishes in this water. You heat all the vegetables you need to drink, because the water shouldn’t come out when you steam it, so you pre-heat it. Blanch bamboo shoots out and rinse in cold water. I’ll heat the sea bream in the same water. Put cabbage leaves on the dried seaweed, and put cabbage and crown daisies on top. If the cabbage stalks are too thick, roll them in a pot. Roll it out and squeeze the water out. Cut both ends neatly. Cut in half, and slice one diagonally. When you put it in a pot, put it in first, and then put the radish in it. Put bamboo shoots in it. Wash the blanched sea bream gently in cold water to peel off the remaining scales. Put the left side of Domi’s head and the tail on the front side. Sprinkle the sauce evenly over the top. I’ll put it in a steaming steamer and steam it for about 10 minutes. Remove the fermented drink and decorate it with crown daisies. You have to submit three items, including yakumi and ponce sauce. 1. Be careful not to have spines or scales when you do so. 2. Serve the marinade and yakumi with a steamer. 3.Put the material in such a way that it doesn’t become messy.

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