Chicken stewed with kelp

Raw materials: chicken (1000 grams), kelp (fresh) (400 grams), salt (15 grams), monosodium glutamate (5 grams), cooking wine (10 grams), green onion (10 grams), ginger (10 grams).

Making: 1. Remove the internal organs of the chicken and wash, chopped. Wash kelp and cut into diamond-shaped pieces.

2. pot on the fire, put the right amount of water, first into the chicken pieces, burn until the chicken pieces are cooked, add refined salt, monosodium glutamate, cooking wine, green onion, ginger, kelp, burned until the chicken is cooked, out of the pot that is complete.

Miso Beef Soba Noodles

Ingredients: beef tendon (225g), buckwheat flour (300g), kelp (fresh) (50g), tofu (southern) (150g), shiitake mushrooms (fresh) (15g), shibori (30g), soybean paste (100g), sugar (10g), pepper (5g).

Making: 1. Slice the beef tendon, boil it, and then rinse it and set it aside;

2. Boil the soba noodles and set it aside;

3. Add the bean paste and 10 grams of sugar, 5 grams of pepper, and 25 grams of sliced shibori fish to 1500 milliliters of broth, and stir it well to make the miso soup;

4. Add the sliced beef tendon meat and cook it for about 40 minutes on a low heat;

5. When the sliced beef tendon is cooked to taste, add seaweed, diced tender tofu, fresh shiitake mushrooms and cook, then add cooked soba noodles to serve;

6. When serving, sprinkle a little shibori 5g to add flavor.