Oden recipe: base soup: 1 large piece of wide kelp, 10 dried shiitake mushrooms, 1 white radish, 2 carrots, 1 apple, 2 tablespoons of Japanese soy sauce, 1 teaspoon of mirin, appropriate amount of salt and 3L of water.

Ingredients: 1 package of laurel caviar eggs, 1 package of laurel fish tofu, 1 package of laurel shrimp flavored balls, 1 package of laurel crab flavored sticks, 1 package of laurel egg dumplings, 6 large slices of cabbage, 1 sweet corn, and appropriate amount of fresh mushrooms.

How to cook oden: ?1. Prepare the left and right ingredients first: wash the kelp and dried shiitake mushrooms and soak them one night in advance.

The white deep plate on the left contains the ingredients for the soup base, and the right side contains the ingredients for oden cooking.

2. Peel the white radish and cut it into round sections. Peel and cut the carrot into sections. Cut the apple into four quarters. Remove the apple core but do not peel it.

3. Put all the ingredients for making the soup base (excluding seasonings) into the pressure cooker, add three liters of water, cover the lid, first use medium-high heat to bring steam to the pot, then turn to low heat and simmer for about 40 minutes, then turn off the heat to vent.

In this way, the soup base is ready, and the radish and kelp mushrooms are completely cooked.

4. While the soup base is cooking, prepare the ingredients.

Cut the corn into sections; wash the shiitake mushrooms and cut them with a knife on the surface to make them look better; peel and wash the cabbage, you can eat it directly or blanch it with water and roll it up with a bamboo skewer so that it will not boil apart when you eat it.

Lose.

5. String the various Guiguan meatballs on bamboo skewers. You can mix and match the varieties as you like, or you can cook them directly in the pot without skewering.

But I happened to have less time when I was cooking the soup base, so I skewered it to make it more convenient to eat.

6. Remove the apples from the cooked soup base and season with Japanese soy sauce, mirin and salt.

Then put the skewered meatballs and chopped vegetables into another pot, pour in the oden soup base, and some of the cooked ingredients such as radish, kelp, carrots, dried mushrooms, etc. can also be put into the pot together 7.

Bring to a boil over high heat, then turn to medium heat and cook until the newly added ingredients are fully cooked and fragrant.

8. You can also serve it on the table and eat it while watching it slurp. The warmth is super healing. 9. When eating, you can first serve a bowl of soup, and then take the skewered fish, tofu, shrimp balls and so on.

Eat and drink hot soup.

The fish roe in the picture is bitten open, it has a bursting effect, and it is also full of fish roe.

10. In fact, my favorite thing about this pot is the fish tofu that is full of soup!

It's delicious, and I don't know if egg yolk is added to Guiguan's fish tofu. When I ate it, I felt it was very fragrant and the texture was fluffy but not loose at all. I regretted buying only one bag... Tips

If you can't finish it in one meal, just boil it when you eat the second meal. You will find that the second meal is more delicious after soaking in the flavor.