Kanto soup ingredients: dry onion, ginger, yellow wine, monosodium glutamate (MSG), salt, chicken broth, white pepper, cumin, firewood fish powder, kombucha.

Dry onion, ginger, white pepper, cumin, dried fish, dried seafood can be bought at the seafood market in the ratio of 3:0.5:0.3:0.2:0.5, crushed to a powdered form.

Boiling pot of boiling water, after the water boils will be crushed soup head to add the right amount, and then add the right amount of wine, monosodium glutamate (MSG), salt, chicken essence, and so on the water boils add the right amount of kombucha, sliced carrots, sweet corn simmering for 20 minutes, a pot of good and delicious, Kanto boiled broth on the right, and then add the ingredients you want to eat can be. Give points!

Kanto boiled practice 2,

Kombu soup practice: a kombu, a handful of woodchuck fillets, soy sauce, salt

1. kombu (kelp) cut into small strips, put into a pot, add the right amount of water, soak for more than 4 hours (I was prepared the night before so soaked overnight)

2. soaked kombu together with the water on the stove with a Slowly heat the kombu over medium-low heat, remove the kombu before the water comes to a boil, and bring the kombu broth to a boil

3. Add soy sauce to taste. When seasoning with soy sauce, pay attention to the saltiness and flavor on the one hand, and the color of the soup base on the other, and adjust according to your own acceptance - if you like the soup base to be lighter in color, just put in less soy sauce, and then add salt to adjust the saltiness (this time, I used Kamehameha Wan's soy sauce and sea salt)

4. Add Add a handful of sliced shibori, stirring slightly to soak the sliced shibori, and then make final adjustments to the saltiness. Turn off the heat, then strain the soup through a mesh sieve and set aside for the kantoumou: kombu broth, white radish, konjac, fish takoyaki, asparagus (and/or any other kantoumou ingredients you like)

5. Slice the white radish into rounds of about 1.5cm thick and peel, cut the konjac into chunks, chop the asparagus, and thaw the takoyaki to clean it.

6. Add the chopped ingredients to the kombu broth, and bring the soup to a simmer on medium heat. Low heat to keep the soup at a slight boil. After that, you can transfer the pot to an electric stove and continue to cook on low heat for more than 1 hour (I cooked for 5 hours)

Kanto boiled soup recipe 3,

Kanto boiled soup clear soup: authentic kanto boiled soup base recipe {from Japan}Hokkaido Japan's northernmost おでん屋, masters of the personal transmission.

The name of the restaurant: "E Pinbo" Kanto Boil

Ingredients of Kanto Boil broth: dried onion, ginger, yellow wine, monosodium glutamate, salt, chicken broth, white pepper, cumin, ground woodchuck, kombu.

Dry onion, ginger, white pepper, cumin, the above ingredients seasoning market can be bought, dry firewood fish {seafood market dry goods can be bought} according to the ratio of: 3: 0.5: 0.3: 0.2: 0.5, crushed to {powder} can be.

Boil a pot of boiling water, after the water boils, the crushed soup head add appropriate amount, and then add appropriate amount of yellow wine, monosodium glutamate, salt, chicken essence, and so the water boils add appropriate amount of kombucha, sliced carrots, sweet corn simmering for 20 minutes, a pot of good and delicious, Kanto boiled broth is ready, and then add the ingredients you want to eat can be.

Kanto cooking practice 4,

Main ingredients: pork stuffing, northern tofu, kelp, white radish

Seasoning: a bottle of Kanto cooking seasoning

Kanto cooking practice

1, pork minced into a meat stuffing with onion and ginger, pepper, soya sauce, salt, sugar, yellow wine and the right amount of water and beat it on the strength of the spare;

2, tofu cut into large blocks, white radish cut into roller-blade blocks. The meat filling has soy sauce, the oil is easy to turn black when frying, so you have to fry the tofu first and then fry the meatballs;

2, when frying tofu surface wrapped in a layer of dry starch, so that the tofu is not easy to stick to the pan and the skin is very crispy and very tasty;

3, put the quail eggs, beef meatballs, konjac, etc. are very tasty too.