Summer is coming~ It’s time to come up with a recipe that looks particularly cool~ Buckwheat is a very good summer food, not only simple to make, but also good in nutritional value, it is very suitable for summer fat loss. And the point is, today, teach you a very important and very versatile sauce - it can be sealed for a long time, and the breakfast can be diluted to make buckwheat noodle soup. For dinner, you can use the same sauce to make buckwheat noodles. juice. Invincible is just like the Japanese seafood soup that was sent before. The name of this sauce is called Mentsuyu. (There is no Chinese translation, the only translation into cold noodles, it doesn’t feel right, so it’s still It is written in the original words, and there is no translation.) Mentsuyu is divided into two types, one is Kaketsuyu, the soup base used for noodle soup, and the other is Tsuketsuyu, which is a cold noodle. But they basically only have different dilution concentrations, so make a concentrated Mentsuyu, put it in the refrigerator and seal it. If you are too lazy to cook in summer and want to eat healthy and delicious, it depends on it!
Heat the pan and pour in the sake for cooking. Let the alcohol evaporate slightly.
Add soy sauce, miso, and heat together.
Add in kelp and cook for about 5 minutes on low heat. (Do not wash off the white powder on the kelp)
After cooking the kelp, turn off the fire and add the bonito. Cover the lid for about 1 minute. Do not cook for a long time, it will cause bitterness.
The boiled seasoning is sifted, and the bowl is the concentrated Mentsuyu.
Take another pot of boiled water and cook in the soba noodles. While cooking the noodles, also make a pot of green tea. Japanese sencha is the best, or any green tea you like.
The soba noodles are filtered to dry out moisture. If you eat it immediately, you don't need cold water or oil, because it is noodle soup. If you plan to eat later, you can take a cold water or add a little salad oil to prevent sticking.
The dried soba noodles with chopped scallions, chopped sesame seeds, chopped seaweed, and served in a bowl. Pour Mentsuyu into the bowl until the depth of the bowl is over. After that, it is not salty enough.
Finally, pour green tea/sencha into the bowl. The amount of green tea used is 4-5 times that of Mentsuu, which can be increased according to the saltiness of your sauce. Of course, you can also mix the sauce and green tea and then pour it into the soba noodles. The sauce can be cold, but the green tea must be hot.
A bowl of very fresh, healthy, delicious and simple summer green tea soba noodles is finished! The remaining sauce is sealed and can be refrigerated in the refrigerator for about 1 month. Cook a little bit of noodles at breakfast, add green tea with sauce (when lazy, use hot water), and a delicious breakfast will be finished~
TipsMentsuyu is probably the other base that is most commonly used in addition to Dashi (Japanese seafood soup). Dilute 4-5 times can be used as soup noodle soup. If used for cold noodles or tempura sauce, dilute 2-3 times. Because Mentsuyu is a base that can be kept for a long time and can be preserved for a long time, it is recommended that you still find the raw materials and do it again. Can't you have xxx? Also, but the finished product will definitely be less, this is unavoidable. Can Japanese Kumbu and kelp be replaced with each other? The two are not one thing (for details, please refer to the Japanese seaweed soup made with Khumbu soup base). The taste is also different. It is recommended not to replace it. Do not cook for a long time when cooking the dried fish fillets. Soak for 1 minute, and the fish fillets will suffer bitterly. The last soup base, Chinese green tea, Japanese sencha, and even ordinary hot water are all ok, depending on your own preferences and time.