brief introduction
In autumn and winter, walking on the street with northwest wind makes me want to eat a bunch of warm Guandong cooking that can be bought in many convenience stores now. . . Guandong Zhu, whose real name is Yutian (ぉでん), is a dish that originated in kanto region. Usually, the materials include eggs, radishes, potatoes, kelp, konjac, fish balls, bamboo wheels (products of fish or beans) and so on. These materials are put into iron griddles (boxes) which are not connected with each other, and are slowly stewed with broth made of kelp and cuttlefish. After cooking, some people like to eat the original flavor, while others like to dip in the sauce (mustard sauce and Chili sauce). . . )。 You can buy Guandong cooking seasoning on Taobao. You can cook a pot at home DIY when you are free on weekends.
material
1 Cooked eggs, white radish, shredded konjac, kelp, fish eggs, tofu (or fried tofu), bamboo wheels, . (potatoes, etc. ), 1 bag Guandong cooking seasoning.
working methods
1. Cut all the materials cooked in Guandong and wash them separately, and then bathe them (blanch them in boiling water once) to remove the excessive taste and grease of the materials themselves.
2. 1000- 1200ML water, add 1 Bao Guandong cooking seasoning.
3. Put all the ingredients into the seasoning soup, and cook it on high fire (turn off the fire when the water is about to boil to keep the soup from boiling), and cook it after 3 hours (1 hour).
skill
A box of 4 bags of seasoning, each bag of seasoning can make 6 plates. It is best to add water according to the specified proportion, otherwise it will be very salty or weak. Make your own simple broth: 1000ML water+1 teaspoon shrimp +3 teaspoons Lee Kum Kee steamed fish and soy sauce (or 2 teaspoons soy sauce+1 teaspoon sugar)+1 teaspoon salt.