Question 2: What exactly is Guandong cooking? Similar to domestic hot spicy dip
Question 3: What is Guandong Cooking? Guandong Zhu is a Japanese snack.
1 Boil the broth first, except kelp and chai fish, you can add flavor Y, a little soy sauce and sugar, and then put it into the broth (boil it into Japanese broth). 2 Boil the radish until it is transparent, pick it up and put it into 3[ bitter melon pills] [cabbage rolls], cut it into several sections, clean the seeds inside, fill it with seasoned fish paste and ground meat, and steam or cook it to make it bitter. When boiled in water until it is soft, the ground meat is wrapped in a roll, and cooked in broth, it is cabbage roll. When serving on the table, you can use the fish paste products such as black wheel, bamboo wheel, sweet and spicy slices, rice blood [bitter gourd pill] [cabbage roll] with an electric hot pot with a partition, and put one grid for each material, so you can help yourself to eat whatever you want. If the number of people is small and the map is convenient, throw all the ingredients into the pot and serve them; Pay attention to a little bit, might as well get some first, depending on the access situation. In this way, every kind of food can be strong and delicious when eaten in the mouth, and it will not be mushy and rotten.
Guandong boiled sauce material: fine miso 1 tablespoon sweet and spicy sauce 1 tablespoon fine sugar 1/2 tablespoons soy sauce, 2 tablespoons sesame oil 1 tablespoon water, 2 tablespoons thickening material: Taibai powder 1 tablespoon water/kloc. (2) Use white powder water again until the smoothness is enough.
Question 4: What kind of tribute balls, fish tofu, quail eggs, small rolls of konjac shreds are cooked in Guandong, and all kinds of wholesale ones are not rotten, such as shrimp balls, fish balls, crab sticks, small white dried skewers, crispy bone sausages, Japanese tofu, corn, tempura, golden lily, bean teeth, Chinese cabbage, etc., as long as they are not easily boiled.
Question 5: What does Guandong cook? All the ingredients that can burn hot pot can be cooked in Guandong.
Question 6: What is Guandong cooking in the north? It's called Guandong cooking in the south. It's called chuanchuanxiang. It means putting meat or vegetable fish balls on the label. In the pot, it's soup.
Question 7: What is used to cook Guandong? Put some salt and monosodium glutamate in the water.
Or buy some fish bone meal and put it in.
In fact, fish balls or something, even boiled soup, will be very fresh
It's delicious to spread some sauce after it's ready ~
Question 8: What are the ingredients of the soup base cooked in Guandong? The ingredients of the soup head cooked in Guandong are dried onion, ginger, yellow wine, monosodium glutamate, salt, chicken essence, white pepper, fennel, firewood and fish powder and kelp.
Mix dried onion, ginger, white pepper, fennel (the above ingredients and condiments can be bought in the market) and dried wood fish (the dry goods can be bought in the seafood market) according to the ratio of: 3: 0.5: 0.3: 0.2: 0.5, and crush them into {powder}.
Boil water in a pot. After the water boils, add appropriate amount of crushed soup head, then add appropriate amount of yellow wine, monosodium glutamate, salt and chicken essence. After the water boils, add appropriate amount of kelp, sliced white radish and sweet corn, and cook for 20 minutes. Just cook the soup in Guandong, and then add the desired ingredients. Raw materials:
I used a radish, four eggs, and various kinds of meatballs (I don't want to say what brand, everyone can like anything): fish tofu, shrimp balls, tribute balls, wrapped fish balls, sausage sticks, kelp knots and konjac knots were made by myself.
Practice:
Some materials should also be put in order to cook:
1, first wash and peel the radish, cut it into round pieces, add a proper amount of water to the pot, add a little light soy sauce and ほんだし (also sold in China as "scallop"), and cook the radish until it becomes discolored. Personally, I think it will have a special flavor when cooked in this way. ）；
2. While cooking the radish, cook the eggs and shell them (it is best to use hot water and add a little salt when cooking the eggs, so that the boiled eggs are not easy to crack);
3. Put the boiled eggs into the radish that is almost cooked, and then cook for a while, and the eggs can be slightly colored;
4. Put the meatballs in the pot and cook them thoroughly;
5. Add the konjac knot and the kelp knot and cook for a while.
Well, there is no need to add salt for seasoning, because light soy sauce and scallop are added. You can dip in some yellow mustard or nothing if you like. It can be served as a side dish or a meal.
Guandong boiled soup:
The key of Guandong cooking is the soup, which can make various characteristics, such as camellia soup. Good soup is delicious without dipping sauce. If it is dipped in special sauce, customers will have more choices.
1. Cook soup with big bones
2. Stir the soup base and cook it from time to time.
Step 3 add white radish and cook
4. White radish can increase the sweetness of soup head.
5. Filter the impurities in the soup head
6. Exclusive secret sauce (sweet and spicy sauce can be used instead)
7. Top-level tempura materials: tempura, white radish, tribute pills, oily tofu, pig blood cake, crystal dumplings and other ingredients.
Optional addition
8. Take a proper amount of materials and put them in a bowl.
9. drizzle with sauce
10. Top-grade tempura products
Pork bone/wood fillet/white radish (kelp) is boiled with water.
Boil well ~ filter out the pork bone/firewood fillets
Season with salt
Put tempura/all kinds of meatballs/rice blood/...
It will be cooked in Guandong.
You can buy a bottle of sweet and sour sauce from the supermarket to eat.
Guandongzhu (1)
[Raw material/seasoning]
Material a: 3 tribute pills.
3 fish balls
2 raw scallops
3 black wheels
Half a cup of white radish and half a cup of carrot (cut into large pieces)
Material b: shrimp skin 1/2 tablespoons.
2 tablespoons chai fish
Salt 1 spoon
Material C: 2 tablespoons of Guandong boiled sauce.
Chopped green onion 1 tbsp
[Production process]
(1) First, cook the red and white radishes with water, scoop them up and rinse them with cold water, then drain them for later use.
(2) Boil the material B, and then put the material A into boiling for about 10 minutes to pick it up.
(3) String all the materials with bamboo sticks at will, which is convenient for eating (it is also possible to take them with chopsticks instead of stringing them together). Mix chopped green onion with Guandong boiled sauce, and then dip it when eating. ...> >