Home Has a Fairy Garden

After tasting, Yunduo discovered that the key is the mastery of heat and the sauce. After studying other people's sauces, Yunduo felt that it must be better than theirs. Why? Of course it’s because the ingredients in the space are better.

Holding a handful of grilled skewers in one hand, while admiring the rich colors of the streets of Japan, in Japan, the color vision is comparable to that in Tibet, especially the various shrines and temples, the colors are particularly gorgeous, giving people a strong visual impact .

Yun Duo had to sigh. When I went out, I saw worshippers and people asking for a lottery. Their lives are really different from ours. They seem to be used to going to the shrine every week to ask for a lottery or to worship the gods.

What Yun Duo loves most is the Nagasaki cake. I believe that everyone who has eaten this cake can't stop it. This kind of cake was first brought by the Portuguese, and Fukusaya was the first to learn to make this kind of cakes made with flour, sugar and eggs. At that time, rice was the main food in Japan, and the cakes were also made with rice. , So this kind of pastry made with flour, sugar and eggs immediately became popular.

"Mom, this kind of cake is so delicious, let's buy more." Yun Xi, the snack shop, was eating delicious cakes, and wanted to buy more at once.

"I also think it's delicious. Elderly people will probably like to eat it too. Buy more." After Fang Zhe had eaten, he felt that he could bring some to the elderly at home. They would like to eat this kind of cake.

"Okay, let's buy more. You can choose the taste, Xiaowen, you can also buy some and take it back to your family." Of course, Yun Duo will not object, so many relatives and friends will have to give it away. Can you buy less. Of course, she didn't forget to ask Xiaowen to buy some, winking at Xiaowen, I believe this child will understand.

Xiaowen naturally understands the meaning of clouds, that is, don't worry about not being able to bring them. Take any more. The three children happily chose their favorite flavors and the flavors their friends might like. Yun Duo and Fang Zhe watched by the side, but they didn't laugh.

Looking at the child's eyes softly, people who came into the shop who also bought cakes frequently stopped.

Nagasaki cake has a history of more than 400 years. With the changes of the times, Nagasaki cake has also undergone layers of improvement. The taste combines the freshness of Japanese and the sweetness of Western countries. It is soft and delicious. It melts in the mouth. Just eat. One is not addictive.

Beginning in the Meiji era, pastry chefs added chocolate to the original and pure Nagasaki honey cake (chocolate was very rare and precious at the time). This bold approach was immediately welcomed by many diners, and gradually, the types of long-term cakes increased. The most popular flavors now include original honey, matcha and chocolate.

Some domestic supermarkets that sell imported food can buy Nagasaki cakes, but after all, they are not as delicious as the freshly baked ones, and the taste of the packaging is not so good.

Miso, also known as noodle soy sauce, is made from soybeans as the main raw material. Fermented by adding salt and different kinds of koji. It is a bit similar to Shandong Doubanjiang, but it is different. In Japan, miso is the most popular seasoning. It can be made into soup, cooked with meat, and made into hot pot soup. Because miso is rich in protein, amino acids and dietary fiber. Regular eating is good for your health, and drinking miso soup when the weather turns cold can also warm your body and refresh your stomach.

Yunduo can't do this, but Doubanjiang can. But the taste is different. Moreover, Yun Duo found that many foods use this miso through stealing the teacher, especially ramen, miso is essential, and delicious miso soup. So Yunduo went into the supermarket and swept hundreds of boxes, and Fang Zhe believed that he bought too little. Even the small supermarkets don’t forget to buy a few boxes, and store more delicious things, and the space will not be bad anyway.

Japanese people must eat miso soup. These days, Yun Duo has a deep understanding, and every meal will have miso soup. It is said that many Japanese people start their life with a bowl of miso soup every day, and drink a bowl after returning home from get off work at night, and they feel "life is very happy." As soon as the steaming miso soup is served, the delicious miso flavor will always make people appetite.

Miso soup originated in the Warring States period in ancient Japan. It first appeared in the army at that time, and then quickly became popular among the people, becoming an indispensable soup for every household.

In that era, miso soup was originally regarded as a precious food that was very important on the battlefield. In the era of war, people used miso soup to boil the roots of taro roots that were dug on the battlefield, and dried them and used them as ropes. use. Because the roots of taro have a lot of fiber which is very healthy, it can be used as a rope to tie things.

Why do you have to use miso soup for cooking? It is to make the rhizomes stronger. When you don’t need to tie things up, you can chop up the rope made of taro rhizomes and put them in the soup to cook. In other words, the rhizomes of taro roots boiled in miso soup on the battlefield where there are no kitchen utensils become the so-called "instant miso soup."

Now as a traditional custom, Japanese women have to learn to cook miso soup before they get married, otherwise they will be laughed at by their husbands after they marry.

Speaking of making miso soup, it's pretty particular. First add cold water to the pot and heat it over a high fire. Before the water boils, the miso will be evenly "melted" in the water. After the miso is stirred, it is usually boiled with cut tofu cubes and kelp. This is the most traditional miso soup ingredient.

Miso soup is not only rich in taste, but also high in nutritional value. Miso was originally rich in soy protein, so it used to be the main source of protein for the Japanese in hard times. The kelp, seaweed, tofu, etc. in the soup are also rich in calcium, which makes the bones strong and is good for the human brain. Therefore, miso soup is also called "national soup" and "longevity soup" in Japan.

In recent years, as the concept of dietary diversification has taken root in the hearts of the people, housewives have worked hard to make miso soup. When making soup, people like to add more vegetables, such as taro, spinach, lotus root, and enoki mushroom, bean sprouts, cabbage, pumpkin, etc. are common ingredients. Yunduo's miso soup that they drank at Tanaka's is an improved version with various ingredients, and it tastes very good.

Of course, there are many times when you can use it as a dipping sauce. There is such a small dish on the dinner table for dipping. It is also delicious.

Yunduo ate at a Japanese friend's house in Shanghai, and even dipped radish with miso. Just cut the white radish into several large pieces, boil it in white water, boil it for ten minutes, remove it, and put it on a plate. Then, when eating it, I just dipped a light white radish and dipped it in miso. At that time, Yunduo's first thought was the radish dipping sauce from Shandong. One reason, but Shandong people cut raw radishes into strips and dip them in bean paste. What a resemblance, but the clouds slander while eating.