Four seasons tonic

The season is in the autumn, it is a nourishing season. If you can mix the dishes into the seasonal ingredients, you can also have both nutrition and deliciousness. The Japanese restaurant Okura has introduced a limited banquet dish "Long Moon Food" in September, with seafood as the main ingredient. In the autumn, the lobsters turned out to be sweet in the hot soup pot, and also whipped the taste buds of the hackers.

The Japanese cuisine is always meticulous and elegant. The Japanese restaurant restaurant in Ogura is a new menu. This set of "long moon meal" contains Japanese squid, lobster tofu, edamame, chicken. Willow, flax, squid, squid and squid, together with a bowl of mushroom kelp bud soup, the dazzling dishes are presented in delicate dishes, which is a double enjoyment of sight and taste.

Among them, the squid squid is made from squid, and the deputy chef Chen Mingde pointed out that in order to avoid the high temperature damage to the protein of the squid, the taste is hardened, especially by the method of cooking in a low temperature machine, and the micro-frying color adds aroma. The palate is soft and tender, and the Dahe glutinous rice adds a thick taste and also enhances the digestion of the gastrointestinal tract. Chen Mingde is also blended with wasabi, kumbu broth and Japanese soy sauce to form a dip sauce, which is also served with different flavors.

The lobster tofu is cooked with a strong marine flavor as the main axis. Chen Mingde said that it is necessary to cook a day at the end of the soup. The broth from the lobster head and the shrimp shell brings out the sweetness, and the hot soup is drenched into the tofu, bite. Under the glutinous tofu, you will feel the tenderness and tenderness of the kapok tofu, and the fresh lobster meat with the tight teeth, which is appreciated by many guests.

Li Yuping, a nutritionist at Taipei Rongxin Clinic, pointed out that this style of squid squid is a bit like Mediterranean cuisine. It is a low-sugar diet. The fish uses low-temperature dishes. The taste is softer and retains the nutritional value. As for lobster and tofu, it is also very good. The source of protein is very suitable for the elders with poor appetite.

Squid steak
Ingredients: 70 grams of squid, a little salt, a little chopped green onion, a little minced garlic, 30 grams of big and glutinous rice, a little bit of wasabi, 30 cc of kunbu broth, 10 cc of soy sauce, a small amount of cucumber, a proper amount of tomato, a proper amount of corn, a little bit of green seaweed

practice:

1. Scallion and garlic are fried in the pan and immersed in sesame oil. It is placed in a sealed bag with a salmon steak together with salt and pepper, and cooked at a temperature of about 48 degrees at a low temperature machine for 1 hour. Also note that the weight and visual weight of the fish meat will be slightly reduced after cooking, and the amount of one person needs to be considered in advance.

2. The raw food can be smashed into a mud, and added to the Kumbu stock and Japanese soy sauce. In order to increase the taste and visual richness, add cucumber diced, tomato diced and corn kernels.

3. Add another portion of wasabi, kumbu broth and Japanese soy sauce as a sauce.

4. After the salmon squid is taken out, fry the red on both sides, then use a gas torch to strengthen the scent.

5. Saucer, topped with large and muddy mud, and finally sprinkled with a little green seaweed powder to increase visual highlights and marine fragrance.

Recipe / Okura long and offer

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