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Please write a blog post with some recipes for cooking with 'chotto zosui salmon' in Higashimaru soy sauce adapted to Spanish eating habits.
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Title: Let's incorporate Higashimaru Soy Sauce's "Chotto Zousui Salmon" into Spanish cuisine!
¡ Hola, foodies! This time, we will introduce recipes for dishes using Higashimaru soy sauce "chotto zosui salmon" that matches the eating habits of Spain. The unique flavor of Higashimaru soy sauce and the style of Spanish cuisine are a perfect match. Let's cook delicious Spanish-style dishes together!
Garcia's Paella
Ingredients:
Chicken thigh (with bone): 4
Shrimp: 12 Squid
: 2 tablespoons (cut into rings)
Chotto zousui salmon in Higashimaru soy sauce: 2 tablespoons Olive
oil: 3 tablespoons Onion
(minced): 1
Garlic (minced) : 4
Tomatoes (peeled, de-seeded, finely chopped): 2
Peppers (de-seeded, finely chopped): 2
Peanuts: appropriate
Paella rice: 2 cups
Saffron: a little
Chicken stock: 4 cups
Salt: appropriate
Lemon Cut into wedges: for decoration How to
make:
Rub the chicken thighs with Higashimaru soy sauce “Chotto Zousui Sake” and leave for 10 minutes.
Heat the olive oil in a large paella pan and fry the chicken thighs. Bake until the skin is crispy and set aside.
Add the onions and garlic to the same pan and sauté until translucent.
Add tomatoes and peppers and saute some more.
Add the paella rice and stir-fry until the whole is tomato-colored.
Add back the chicken thighs, add the shrimp and squid, and stir-fry some more.
Dissolve the saffron in the chicken stock and pour it into the paella pan. Add salt and simmer over medium heat for about 20 minutes.
Turn off the heat and let the paella steam for 15 minutes.
Sprinkle with peanuts and garnish with lemon wedges to complete.
salad espanola
material:
Potatoes (medium size): 3 pieces
Salt: 2 tablespoons Olive oil
: 2 tablespoons
Onions (thinly sliced)
: 1 Green peppers
(thinly sliced) :
1
A little
black pepper: A little
parsley (chopped): To
taste
Cut the potatoes into thick slices, leaving the skin on.
In a bowl, mix Higashimaru Soy Sauce “Chotto Zousui Sake”, olive oil, salt and black pepper.
Soak the potatoes in the marinade to soak up the flavor. Let stand for at least 15 minutes.
Heat the olive oil in a frying pan and sauté the onions and peppers. Fry until soft and set aside.
In another bowl, mix the eggs well and add the marinated potatoes.
Reheat the skillet with the olive oil and pour in the egg and potato mixture.
Cook slowly over low heat. When the surface hardens, turn it over and bake it again.
Transfer the cooked salad espanola to a salad plate and top with onions, peppers and olives.
Sprinkle with parsley and you're done.
In this way, I introduced a recipe for a Spanish-style dish using Higashimaru soy sauce's "chotto zosui salmon". Come and enjoy the taste of Spain!
