This film is a bit muddled, not at all logically clear as Korean films usually have, and with the usual level of minor inversions.
I watched the whole film, only two images, the first impression is that the heroine cleans up, it should be pretty.
Second, I want to eat sashimi mixed with water...
I really want to eat sashimi mixed with water...
So I searched for how to...
Main ingredients:
400g fresh sashimi
half carrot
half cucumber
1 coriander
1 tsp mustard oil
1 tsp sesame oil
1 tsp soy sauce
1 tsp balsamic vinegar
salt moderate sugar
Production steps:
1. Put all the seasonings into a small bowl and mix well to make a sauce for later use.
2. Wash and shred the sashimi, quickly blanch it in hot water, remove it from ice water and set aside.
3. Wash and shred carrots and cucumbers, wash and mince coriander.
4. Put all the ingredients in a bowl, drizzle with the sauce and mix well.
The practice of cold sashimi
Ingredients for cold dishes: 1/2 chicken breast, 4 taels of sashimi, 1 cucumber, 1/4 cup carrot segment, appropriate amount of salt, 1 tablespoon sesame oil, 1/2 tablespoon sugar, 1/2 pepper, 1/2 tbsp garlic paste.
Cold dish production:
1. Wash and soak the sashimi. It must be repeated several times, and try the saltiness of the sashimi. If it is not too salty when you bite it, you can pick it up and drain it (the water of the sashimi can be assisted by a cloth towel). Twist to dry), cut the cucumber into sections, and mince the pepper for use;
2. Cook the chicken breast with water, pick it up and let it cool, then pull it with your hands for later use. Grab the cucumber and carrot sections with a little salt to soften them, drain off the water and drain the brine for later use;
3. Add sesame oil, sugar, chili and garlic paste to all ingredients and mix well. Serve after taste.
Method 2 of cold sashimi
Ingredients for cold dishes: 400 grams of sashimi, 50 grams of shredded cucumber, 3 grams of mustard oil, 40 grams of vinegar, 3 grams of sesame oil, and 3 grams of monosodium glutamate.
Cold dish practice:
1. Wash and shred the sashimi, soak for 1 day to remove the salty taste;
2. Blanch the sashimi with 50-60% hot water, remove it and let it cool;
3. Combine vinegar, sesame oil and monosodium glutamate in a bowl to make seasonings;
4. Put the shredded cucumber on the plate first, then squeeze the sashimi dry and put it on the shredded cucumber, pour the seasoning, and pour the mustard oil.
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