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所在平台: Udemy |
课程主页: https://www.udemy.com/course/ultimate-dashi-making-course/
课程评论：没有评论
**课程名称：终极日式高汤制作课程** **课程概述：** 本课程将深入探讨日式高汤（Dashi），这是一种在日本料理中不可或缺的基础食材。高汤是许多传统与家常日本菜肴的基底，为汤、肉类、蔬菜和炖菜等增添风味，是“鲜味”（Umami）的重要来源。高汤与清酒、酱油、味醂共同构成了日式料理的灵魂。鉴于许多日式菜肴追求食材的原味和简洁，使用高品质的原料至关重要。制作出色的高汤是制作成功日本料理的关键秘诀之一。 课程还将介绍市面上方便快捷的速成高汤产品，如粉末状、浓缩液状以及茶包式高汤，并指出茶包式高汤最为接近传统风味，且添加物（如盐和味精）相对较少。 然而，本课程的重点在于教授如何从零开始制作纯正的日式高汤。您将了解到，自制高汤实际上非常简单，唯一需要的是投入时间。课程将强调自制高汤与市售速成高汤在风味上的巨大差异，正如其夫所言，“食物的美味如此醇厚”。一旦品尝过自制高汤的美味，您将很难再回到依赖速成高汤的阶段。 **课程大纲：** (无）
Dashi is a staple ingredient in cooking Japanese food. It is the basic broth or stock in cooking many traditional and household Japanese food and it gives flavor to many soups, meat, vegetables and stews. The umami taste of food usually comes from dashi. Dashi along with sake, soy sauce, and mirin gives a backbone to Japanese cuisine. Most Japanese food are simple and contains a few ingredients so it is important that each ingredient used is of the highest quality. Making a good dashi is one secret for making a successful Japanese dish. Nowadays, we can conveniently make dashi using instant dashi in powdered or concentrated liquid form that we can buy at grocery stores. You can even find dashi bags or packets which you can prepare as if you are preparing tea were you need to drop the dashi bag in hot water. This type of instant dashi is the closest you can get to an authentic dashi and contains much lesser flavor enhancers such as salt and MSG like the other forms of instant dashi. One thing some of you might not know is that making dashi from scratch is really easy. The only thing you need is the time to prepare it. Also, once you learn how to make dashi by yourself, I'm afraid you can not go back to using the instant dashi because there is a huge difference in taste. My Japanese husband described the food I prepared in which I've used homemade dashi this way: "the deliciousness of the food is so deep".
