Ingredients (4 persons): 1/2 radishes, 4 boiled eggs, several fried tofu blocks, 2 dried kelp blocks with a length of 10cm, 2 fish cake blocks, 2 konjac blocks, bamboo wheels (cylindrical fish cake), 3 dried pine fillets, seasoning (2 teaspoons of salt, miso
★ Practice:
1. Wash the fried tofu with hot water to wash off the oil on the surface of the fried tofu;
2. Slice konjak and fish cake into four triangles, put konjak in boiling water, cook for 1-2 minutes, and take it out;
3. Peel the white radish, cut it into 2cm thick slices, cook it in boiling water until soft, and take it out;
4. Cut the dried kelp into strips with a width of about 1cm with scissors;
5. Make soup (juice): Take a pot, pour half a pot of water, and add dried kelp to the fire. When the water is about to boil, take out the kelp. After the water is boiled, add the dried pine fillets and cook them on low heat to prevent the water from overflowing until all the dried pine fillets sink to the bottom of the pot. Finally, turn off the fire, remove the residue from the dried pine fish, and the cooked soup will be ready.
6. Add seasonings (2 tablespoons of salt and 3 tablespoons of miso) to the prepared broth, ①-③, boil the eggs and bamboo wheels (cylindrical fish cakes), and then turn to low heat after boiling with high fire, and keep the temperature close to boiling for 30-40 minutes before eating.
Sauce soup
Materials (4 persons):
Dried Undaria pinnatifida, onion, 2 slices of fried tofu, 4 tablespoons of Japanese yellow sauce, soup (juice)
★ Practice:
1. Cut the fried tofu slices into small pieces, rinse them with hot water and wash off the oil on the surface;
2. Soak the dried Undaria pinnatifida in clear water;
3. Cut the onion into small squares;
4. Take a pot and pour it into the stock, add ①-②, melt the sauce evenly in the stock, bring it to a boil, turn off the fire, and finally sprinkle the onion into the stock.
Key points: The most important process of making boiling point and miso soup is the process of making soup, which is called "juice making" in Japanese, that is, melting the natural flavors of dried loose fish, dried small fish, kelp and other seafood and seasoning with these natural flavors. When making miso soup at home, most housewives make this soup according to the existing materials at home. After the soup is ready, the ingredients should be fished out.
Tempura
Materials (4 persons):
2 sweet potatoes, 2 eggplant, 4 green peppers, 4 bamboo pod fish, egg 1 cup, flour 1 cup, and proper amount of oil.
★ Practice:
1. Cut the sweet potato into 2mm slices;
2. Cut the eggplant into 8 pieces of moderate size;
3. Seed the green pepper and cut it into 4 pieces;
4. Add enough oil to the pot and heat it. Meanwhile, break the eggs and add a glass of water. After stirring, pour them into flour to make a paste.
5. Put ①-③ and flaky fish into the batter and hang clothes;
6. When the oil temperature reaches 160℃, put the hung sweet potato, eggplant, green pepper and bamboo pod fish into the oil pan, fry until golden brown, take it out, spread oil-absorbing paper on the plate, spread the fried tempura flat on it, control the oil slick, and serve after loading the plate.
Important point: Other small fish and shrimp, carrots, pumpkins and green leafy vegetables can also be used as raw materials for tempura.