[ Sweet frost ] Recipe evolution movement , one of the series works
From Tokyo to Daxi Township in Taiwan, the pace of the big city is still brought to the countryside. Gifts brought back by parents from Japan, red wine glasses and pearl necklace gifts have become the most precious and commemorative items in Taiwan.
Japan and Taiwan, the choice of ingredients is very similar on both sides, but the home cooking, the pickled products are replaced by many sauces, and the sauce has more sugar, not like in Japan. There are many side dishes in the meal, but each dish has a single taste.
The white sugar tablets are added with a small amount of kumbu in the process, and the refreshing sugar tablets are chewed to sandwich the marine savory taste. The perilla leaves are sour after the sour plum and lemon for a few hours, and the leaves are covered with chopped diced. The tofu, sandwiched with a green edamame, has three different rich layers on the palate.
Morning green tea wakes up daily emotions about family memories. On the day of homesickness, I prepared some edamame and beer and chewed memories.
Sprinkle a bit of bitter Japanese green tea powder into the nutty-flavored white sesame oil and mix well. Slowly pour into the flavoring soup represented by the most home-like flavor. In a slippery mouth, it can stimulate a mature creamy grass and squat. Before the flavor of the fermented bean curd grows into the inlet cavity, it is the first to bring a sense of taste to wake up.
It combines the past and present life.
Miso and white vinegar are marinated into a spiral ginger piece hanging on the mouth of the cup to finish the whole soup.
[ 甘露霜 ] 食譜演化運動作品系列