2. Soups can be mixed at will. It is recommended to use seafood ingredients, so that the overall style will be more unified and the taste will be better.
3. You can add different ingredients according to your own preferences, or you can decide whether to put more peppers or less peppers according to your own preferences.
4. In addition to white radish, you can also add vegetarian dishes such as potatoes and carrots, but you need to cook them for a few minutes in advance to remove their own taste.
5. The fried materials need to be scalded with hot water in advance to remove oil, so as to ensure that the final soup will not be too greasy.
6. It is suggested that after cooking, let the soup continue to soak in the soup, which is more delicious.
Auden
Basic introduction
Guandong cooking is a stew dish with clear soup base and mellow taste. Because it originated from Kanto, Chinese translation has the word "Kanto". Now the whole country can eat this delicious food. It not only appears in cheap night markets, but also often appears on the tables of high-end kiosks. According to different regions, there are many differences in soup base, materials and dipping sauce.
Taste characteristics
Kanto region's Guandong boiled broth is mainly made of Chai Yu broth, soy sauce, sugar and Lin Wei. The soup is slightly thick, but salty and sweet. The main ingredients are root vegetables, konjac, bean products and fish cakes. The cooking method is simple-just turn on a small fire and cook all the time. Although simple, the timing of each ingredient into the pot is different, and it needs to be carefully handled before entering the pot: konjac should be cut with dark flowers on both sides and boiled in water to remove astringency; White radish should be peeled and angular first, and boiled with rice to remove bitterness; Oily tofu and fish cakes need to be blanched with hot water to remove oil ... and these stresses are the key to making fresh and top-grade Guandong cooking.
fundamental/essential component
Usually the materials are eggs, radishes, potatoes, kelp, konjac, fish balls, bamboo wheels and so on. These materials are placed in an iron griddle which is not connected with each other, and are slowly stewed with broth made of kelp and mullet flowers. After cooking, some people like the original flavor, while others like dipping sauce. It is said that Guandong cooking originated from "Miso Dengaku", that is, tofu or glutinous rice is cooked with water and then seasoned with miso before eating.
Production steps
1. First, cook carrots and white radishes with water, scoop up cold water and drain for later use.
2. Boil the material B, and then put the material A into boiling for about 10 minutes to fish it out.
3. Guandong cooking is to cook fish balls and meatballs made of bamboo sticks in a carefully prepared broth, then eat them in a soup cup, mix chopped green onion with Guandong cooking sauce, and then dip them when eating.