What are the ingredients in Kanto Boil
1, the main ingredients of Kanto Boil are:
(1) Balls: fish balls, gonzo balls, pork balls, beef balls, and hot pot ingredients and other food. Crab meat stick, sausage, etc.
(2) Vegetables: dried bamboo shoots, radish, horse bells, kelp, sea vegetables, and dried tofu.
(3) bamboo sticks: 15cm, 18cm, 20cm long, 2.0, 2.5, 3.02 thick, large soup: 8 pounds of water to boil, put 100g of savory essence, 3 spoons of sugar, a little chicken essence, 2 star anise, 3 slices of ginger, 2 spoons of spare ribs flavor king powder. High can stew powder 3 spoons. Boil for 2 minutes and taste. Then partition into the above food, just put in and already cooked to pick separate.
2, the original flavor dip:
(1) pot 5 into the heat, add a little oil, add 1.5 chopped garlic, pay attention to the oil temperature is not too high, to prevent the garlic frying.
(2) Add 1 bottle of "Gatai" brand hot pepper. Mix well.
(3) Add 3 tablespoons of "Gatai" brand boiled fish seasoning.
(4) Add 6 pounds of boiling water.
(5) Add the old "Lao Gan Ma" with peanuts inside.
(6) Add 3 tablespoons of "Ajinomoto" peanut butter.
(7) Add 3 spoons of sugar, a little monosodium glutamate, a little chicken essence.
Kanto Boiled Trivia
The method of making Kanto Boiled Trivia varies from place to place in the Kanto region. However, unlike regular pot dishes, it is easy to make and the ingredients can be put into the soup at any time. That's why it's especially popular in winter. In Japan, oden can be bought at convenience stores and street stalls.
Outside of Japan, Oden is also very popular in Taiwan, where it is also known as Kurobuta (黑轮), which is an analogization of the Taiwanese accent; in fact, most of the Oden in Taiwan is no longer the original Japanese flavor, and there is a considerable difference in the ingredients used to put it in the soup. In recent years, Oden has also become more popular in mainland China, where it can be easily purchased at roadside convenience stores and food service districts, and the flavors and ingredients are also quite different from the authentic Oden. The three most popular flavors sold by Rosen in mainland China are Gongwan, Fish Tofu and Dried Orchid Tofu.
How to cook Kanto Boil
(1) Boil the red and white carrots in water, then rinse with cold water and drain.
(2) Boil ingredient B, then add ingredient A and simmer for about 10 minutes.
(3)Sekiyaki is made by boiling fishballs and meatballs skewered on bamboo skewers in a carefully prepared broth, then serving them in soup cups, mixing minced green onion with Sekiyaki dipping sauce, and dipping them into the sauce as you serve them. It has a tantalizing aroma and a delicate texture that leaves a long aftertaste in your mouth and a long aftertaste in your mouth, so you can't stop eating it once you've tasted it.
The heart of the fish ball, golden cuttlefish ball, tribute to the ball, the North Sea mushroom ball, rot skin cuttlefish rolls, rot skin fresh shrimp rolls, sea urchins, seafood soup packet, Japanese wild vegetables fish carrots, abalone ball, five flavors of takoyaki, May flower ball, crab roe lobster ball, crab roe cuttlefish ball, crab roe salad shrimp, crab roe, crab roe, fish ball, cod and spinach balls, cod and shrimp balls, cod and cheese packet, scallops sea cucumber packet, wild vegetables, sea cucumber packets, and the sea cucumber, and the sea cucumbers. Maruten, Yakiniku, Crab Meat Pincers, Cod Fish Rolls, Golden Balls, Fish Balls, Shrimp Balls, Beef Balls, Kanto Yakiniku, Kombu, Shiitake Mushroom and Crabmeat Balls Sesame Flavored Shrimp Balls and dozens of other varieties of semi-finished products can be purchased in the frozen products wholesale markets around the world!
Sugar-centered eggs in Kanto-yaki
Eggs are a popular ingredient in Kanto-yaki, and controlling the temperature of the water and the simmering time will result in perfect loose eggs, with the egg white drenched in the flavor of the fresh broth, and a bite of loose, thick, mellow, and full-bodied eggs, giving you a feeling of satisfaction that you can't get enough of. Loose eggs can be pre-soaked in broth to taste, and then put into the hot soup to cook for a few moments when eating.