The first time I knew about Guandong cooking was in a convenience store in Shanghai, which was especially suitable for eating in winter. They all say that Guandong Cooking is a Japanese snack. In fact, it originated from the hot pot in the northeast, but it was later spread to kanto region, Japan. Now the Guandong cooking in China and Taiwan Province basically inherits the Japanese style.

There are many things that can be eaten in Guandong cooking, including shelled eggs, sliced white radish, sticky corn, Guandong boiled vermicelli, tempura, fish tofu, and Guandong boiled noodles. These materials are all boiled in Guandong cooking base, which can be used as a meal, a snack, and can be eaten after a little seasoning.

Its production method is also very simple, and it can't be simpler.

Tool raw materials: onion, ginger foam, yellow wine, monosodium glutamate, salt, chicken essence, white pepper, fennel, fish meal, Kunbu Guandong boiled sauce, hot and sour sauce, honey mustard sauce and sweet and sour sauce.

Methods/Steps Step by Step Reading

1

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The first thing is to boil a pot of boiling water, just consider it, according to how much you want to eat.

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After the water is boiled, put the seasoning in the raw materials for boiling. According to my own taste, I am from Hunan, so I like to eat spicy food, so it is natural to put spicy food. In fact, the whole soup base has been prepared in this way, and the whole process does not exceed 20 minutes. Is it very simple? After cooking, directly add the prepared peeled eggs, sliced white radish, sticky corn, Guandong boiled vermicelli, tempura, fish tofu, Guandong boiled noodles and other materials, and you can eat it after cooking. It's best to eat with some sauce.

matters need attention

The whole process is very simple, ingredients, seasonings and materials can be flexibly configured, and it is the best to eat in winter, which is a bit like eating hot pot, except that Guandong is light and clean.