Vivinavi : World : () World

• 笹
• 2020/05/03 (Sun) 07:45
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14

Thai heads are too hard to crack, they just don't know how.
There is no such thing as a soft-headed Thai.

• 鉄分！
• 2020/05/03 (Sun) 08:41
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I am actually a first-year cook who started cooking a year ago for some reason.

When the head of a sea bream was ready to be souped, I poked it a little with chopsticks and it broke into three pieces. ？
Is that not the way to do it? ？ I thought it was OK to use salmon head to make Ishikari soup
because the same procedure can be used to break it. 。。。。
When you put the head of a sea bream in and turn on the fire, the water is cloudy at first, but after a little while it becomes clear ！
This is enough to impress a first year cook （ lol ）
My husband who was a professional cook got injured and became physically disabled, and until then he had been cooking all the time.
He used to have me cook for him, but suddenly I have to cook for him （ Sweat ）
Everyday is already frantic ！ Not a day goes by without looking at Cookpad ！

＞ Tomorrow I want to make cold udon with yam, cod roe and hot spring eggs. With chikuwa tempura on the side 🍤
When I read something like this, it makes me think, yo ～ ！ let's try it ！ ！
Thanks to the topi who made this topi ～ ！.

• 🍚
• 2020/05/03 (Sun) 08:44
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17
well, thank you.
But Mitsuwa is too far away to go ～ ><

• 鉄分！
• 2020/05/03 (Sun) 08:46
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I took the plunge and bought ECHIRE butter.
The buttered rice I make with it is exquisite exquisite ！ ！ ！
But why is it so expensive ！ （ tears

• 料理好き
• 2020/05/03 (Sun) 09:08
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It is a little difficult to make a Thai head unless you use a knife. I think it is difficult even for a professional to cook with a normal knife. If you are using a knife and you can't do it, I don't know what you can do.
To remove the scales from the head, put it in boiling water for 10-15 seconds and then immediately put it in ice water. Then you can remove the scales with your fingers and take the blood together. Good luck.