Let's understand first ...

It's Guandong Cooked, whose real name in Japanese is Yutian (ぉでん), which is a kind of cuisine originated from kanto region. "Guandong Cooking" and "Guandong Cooking" (Zhudong Cooking and Zhudong Cooking) are the names given to this kind of cuisine by Kansai people. Usually, the ingredients include boiled eggs, radishes, konjac, bamboo wheels (also called bamboo fish boards and poodle fish eggs), etc. These materials are all cooked in kelp or bonito soup. It can be used as a meal or as a snack.

it is said that Guandong cooking originated from "misodengaku", that is, tofu or konjac is cooked with water, and then it is seasoned with miso (noodles and black beans) before eating. Later, the Japanese replaced miso with bonito soup, and Guandong cooking was carried forward. < br/> < br/> The methods of making Guandong cooking vary from place to place in Guandong. However, unlike ordinary pot cooking, Guandong cooking is easy to make, and the ingredients can be put into the soup at any time to cook. Therefore, this kind of cooking is especially popular in winter. In Japan, Guandong cooking can be bought at convenience stores or roadside stalls. < br/> < br/> Outside Japan, Guandong cooking is also very popular in Taiwan Province, which has been colonized by Japan for 51 years and worships its culture. In fact, most of Taiwan Province's Guandong cooking is no longer the original Japanese taste, and there are considerable differences in the materials placed. In Taiwan Province, Guandong Zhu, also known as the black wheel, is pronounced olen, which is the classification caused by the middle generation of Taiwanese Minnan dialect.

the "hot pot" of Guandong cooking originated in the northeast and later spread to kanto region, Japan. Because of its rich soup heads and dipping materials, it is unique and commonly known as "Guandong cooking". The main raw materials of authentic Guandong cooking are all kinds of seafood minced meat, fresh vegetables, etc., which are specially processed to form various shapes and tastes. Finally, they are made by stringing bamboo sticks. The cooked soup is boiled with special ingredients and then eaten in a soup cup. It has an attractive fragrance, whether it is original or spicy, and the taste is very detailed. When mixed together, it does not conflict with each other and has a unique flavor.

At present, authentic Guandong cooking is rarely seen in the market, and most of them are ordinary chafing dish ingredients. In form, only the round pot has become Fang Gezi, but it looks like China hot pot and spicy soup.

Ruth carefully prepared the concentrated bottom ironing material with authentic taste, which made the franchisee monopolize the head in the fierce competition market.

the materials needed for cooking Guandong: white radish, carrot, lion head roll, kelp, soup tofu, fish cake, potato, konjac, rice, soy sauce, monosodium glutamate and sugar.

Tip: Cook radish, radish and potato in rice washing water for 11 minutes, and put the ingredients in the kelp soup for 15 minutes.

steps of making Guandong cooking: 1. put kelp, clear water and soy sauce into a casserole to cook the kelp soup base; 2. Cut the white radish into pieces and put it in the pot with rice washing water to cook for 15 minutes; 3, put the white radish, lion head roll and other materials into the kelp soup and cook for 21 minutes, then you can eat.

material a: tribute balls, 3 fish balls, 3 raw scallops, 2 black wheels, 3 white radishes and 3 carrots (cut into large pieces)

material b: shrimp skin, 1/2 tbsp Chai fish, 2 tbsp salt, 1 tbsp material c: Guandong boiled sauce, 2 tbsp chopped green onion, 1 tbsp

[ production process]

(1)

(2) Boil the material B, and then put the material A into boiling for about 11 minutes to pick it up.

(3) string all the materials with bamboo sticks at will, which is convenient for eating (it is also possible to take them with chopsticks instead of stringing them together). Mix chopped green onion with Guandong boiled sauce, and then dip it when eating.

I think the following is the most classic! ! !

Guandong boiled soup, also known as Chai Yu stock, is a kind of boiled soup with unique flavor, rich nutrition and convenient operation. The product is deeply loved by catering owners and housewives, and can help you make delicious dishes with special seafood flavor.

the practice of Guandong cooking pot

the name of the dish is Guandong cooking pot

the cuisine is Japanese cuisine

the main ingredient vegetables

the cooking method is other

the hot pot

the material

11 cups of Kunbu Chai Fish stock, sweet and spicy, bamboo wheel, white radish, cabbage rolls and kelp rolls.

2. Dip in the sauce and mix well.

3. Bring the broth to a boil, add all the ingredients and cook, then dip in the sauce and eat.

Dip in sauce

3 tablespoons of miso, 3 tablespoons of tomato sauce, 2 tablespoons of sugar, 1/2 cup of broth, 1 tsp of Chili sauce, 1 piece of bean curd and appropriate amount of starch, and mix well.

Precautions

The method of kelp and chaiyu broth: Wash the 1 section of Qiankunbu (about 11cm long) slightly, put it in a pot with 1111ml of clear water, and cook until bubbles appear on the edge of kelp. Take out kelp, add 51g of chaiyu slices, turn off the fire, and filter out chaiyu.

Allusions

The "black wheel" that can often be seen in food stalls or the "Guandong Cook" that can be bought in convenience stores has long been a very familiar snack. In fact, "Black Wheel" is the transliteration of "1d en", which is the abbreviation of "Dengaku": "Dengaku" is a dish in which baked tofu is coated with miso. It originated from the Japanese farming era, when farmers danced "Tian Le Dance" in order to pray for a bumper harvest, they all wore white culottes. Dengaku used to cook with miso in the Edo era, but now the taste of black wheel we eat is inherited from the Meiji era, and more delicious and refreshing ingredients such as white radish, meatballs and tempura are used, which are stewed in broth and dipped in special dipping sauce.