Hasumushi はす蒸し
| Prefecture | Ishikawa (石川県) |
|---|---|
| Region | Chubu |
| Japanese name | はす蒸し（はすむし） |
| Reading | Hasumushi |
| Home area | Kanazawa City area |
| Main ingredients | I'm going to have to do something about it. |
History and Origins
The brand-new vegetable that Kanazawa City recognizes has a "proga vegetable." This brand name began to be used in earnest (about 1990) after it came into use. The brand-approved condition is that Kanazawa City is a major source of food and that it has been grown since before the year 2045. The vegetables that have been identified are also available, and they have 15 copies of them. Among other things, it is a long - established vegetable that has been cultivated since the days of government. A large area of the northern swamps, which are covered by two cities, such as Kanazawa City, Hijijicho, and other cities. Short lines are characterized by short lines, and two front verses are considered delicious. I'm a meaty person and my teeth are a little creepy. The more starchyness makes it even more "sick." The local food that was so persistent when it was ground up and that it was so sticky has been eaten from old age. Tastes have become popular, and farmers have grown to glory from the late Meiji period to the early Meiji period. Not a few farmers built the "Clyn Lord." It is said that the former Koji Koda Toki, the former father of the Koji Koji, was planting seeds from a beautiful country in the Kasai castle's moat and growing flowers for observation. The taste of this dish has been tasted, and local local food is "soured." The "sunsaturated" is a condiment mixed with casserole and materials.
When It Is Eaten
The harvest is harvested from summer until the spring of the year. Wherever you cut, the hole will continue, and the hole will be "The Prospect of the Future" is essential to New Year's cooking as a product. There are many dishes left, including the typical "sustenance" as well as the sashimi, the lye, the cold, and other dishes. Many families used to make "smooth" for visitors' hospitality, but now they have fewer opportunities at the table.
How It Is Eaten
Add white fish and shrimp to the grounded casserole and water it up and eat it. The rich starched additive doesn't require connections. I enjoy the sense of smell when I finish the process with my own good stick-up. In the harvest season and in the spring, add a combination of egg whites and pieces of flour. Sometimes you can use your taste to cut off the flavor. There are cases where white fish and shrimps are replaced by fresh chicken, and the method of range has been widely expanded.
Recipe — Serves 4
Ingredients
- 300 g lotus root
- 1 tsp waste (potato starch)
- 1/2 tsp salt
- 2 tsp mirin
- 100 g white fish (chicken)
- 4 shrimp
- mushrooms, to taste
- 4 ginkgo nuts
- 8 lily bulb
- 1 egg white
- (A) 1.5 cups dashi stock
- (A) 1 tbsp mirin
- (A) 2/3 tsp salt
- (A) 2 tsp light soy sauce
- unsaturated or scraps, to taste
Method
- The tin is covered with skin, and then you have to rub it down, and then you have to drain it.
- Mix them together with egg whites, dust or powder and salt.
- The shrimp peels off its skin, the hammers remove the stone, and the reeds are removed and boiled.
- White fish are salted with wine, so they are pasted, and the garlic is broken into pieces and peeled.
- In order of four or three vessels, add two, and we can steam it with steamed distillers to remove the bluish color.
- Put A in a pot, boil it, dust it or pour it into five.
Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.