I cook a lot of Japanese food these days. When I cooked the broth, I left some kelp pieces that were fished out of the broth. After I collected them, I just used them to make kelp silk.
After the production is completed, it can be boxed and refrigerated. It is a regular side dish for instant rice and porridge.
Materials:
The kelp slices (soaked) fished out of the broth are about 150g.
20g dried mushrooms
Kunbu Chai Yu Broth or Water 150ml
A.6 tablespoons soy sauce
A.3 tablespoons cooking wine
A.3 tablespoons of glutinous rice
A.2 tablespoons rice vinegar (white)
Brown sugar or sugar? 2 tablespoons
Bake white sesame seeds (cooked) in moderation.
Exercise:
1. Slice or cut kelp into small pieces. After washing dried mushrooms with running water, use 150cc kelp fish soup or water to make hair, and also shred them for later use.
2. put kelp and mushrooms into the pot and pour in the seasoning of part a.
3. Don't pour the mushroom water after soaking, and pour it into the pot together.
4. Heat the materials in the pot to boiling, then turn to low heat, cover and stew for 20 minutes.
5. The lid can be opened from time to time during the simmering process, and the materials in the pot can be stir-fried several times from bottom to top.
6. After about 20 minutes, wait until the kelp is cooked to a slightly soft state before adding sugar.
7. After a little stirring, cover again and simmer for 10~ 15 minutes.
8. Cook until the soup is slightly dry, and then stir fry with high fire. Be careful not to burn it. Try it and cook it until it is soft and hard.
9. Sprinkle white sesame seeds before cooking.
10. Add some cucumbers and shredded carrots to make them colorful and delicious!
1 1. Cooked Kunbu rice balls are also good! Mix delicious rice and knead it into rice balls, which is also suitable for you to eat when you are a little hungry! The shape of rice balls can be kneaded at will. Zero cooking food that can be simply completed. (Laughter)
Preservation: after cooling, put it in a sealed container and store it in cold storage for about 1 ~ 2 weeks.
Tips:
1. Adding white vinegar is helpful to accelerate the softening of kelp components during stewing. If you like a bite and it's crisp, you don't need to add vinegar or reduce it.
2. Use sugar: I use primary red rock candy here, and other things, such as brown sugar, Japanese double sugar, three warm sugar, white sugar, or ordinary sugar, can be used.
The amount of sugar can be adjusted according to personal taste.
4. The weight of kelp used here is mainly the state after soaking. If you use 40~50g of raw kelp, you must soak it in cold water for 2~3 hours before using it. Here, the soaked kelp water can be used to make broth, or it can be directly added to the boiled kelp water as a tenant.