It can be used for cooking or making snacks. It is said that Guandong cooking originated from "miso soup", that is, tofu or konjac is cooked with water and then seasoned with miso (noodles and black beans) before eating. Later, the Japanese replaced miso with bonito soup, and Guandong cooking was carried forward. Different from ordinary pot cooking, Guandong cooking is simple to make, and ingredients can be cooked in soup at any time. Therefore, this cooking method is particularly popular in winter. In Japan, Guandong cooking can be bought at convenience stores or roadside stalls.
There are dozens of varieties, such as golden ink fish balls, tribute balls, Shaoyixiang, crab meat tongs, cod rolls, Huang Jinqiu, fish balls, shrimp balls, beef balls, stuffed fish balls, Guandong boiled, kelp, mushrooms, crab roe balls and sesame shrimp balls. Semi-finished products can be bought in frozen wholesale markets all over the country.
Usually, the ingredients include boiled eggs, white radish, konjac, bamboo fish board (also known as poodle fish eggs, bamboo wheels, chikuwa) and so on. These ingredients are all cooked in kelp or bonito soup. It can be used for cooking or as a snack. Guandong cooking is a kind of local cuisine from Kanto, Japan. The main raw materials of authentic Guandong cooking are all kinds of seafood minced meat and fresh vegetables. They are specially processed to form various shapes and tastes. Finally, it is made of bamboo sticks. The soup is made of pig bones, mullet and special ingredients. It combines beauty, delicacy, delicacy and convenience, and is an authentic Guandong cooking, equipment, soup and ingredients.
There are special Guandong cooking stoves, which are well-made and have 4 grids, 6 grids and 9 grids. There are also Guandong boiled trolleys, Guandong boiled bamboo sticks, Guandong boiled powder and Guandong boiled sauce, which can be bought in Foshan and Shanghai, Guangdong. In addition to ordering food, alien Guandong cooking can also imitate itself. The key to Guandong cooking is soup, which can make various characteristics, such as camellia soup. Good soup tastes good without dipping in sauce. If dipped in special sauce, customers will have more choices. Mr. Lin said, "7- 1 1 Guandong cooking in Taiwan Province Province is very famous, and the soup is particularly delicious. Coupled with strict health management, it has been popular for many years and has a great influence in Southeast Asia.
Manufacturing method material
Material A: 3 tribute balls, 3 fish balls, 2 raw scallops, and half a cup of white radish and carrot (cut into large pieces).
Material B: 1/2 tbsp shrimp skin, 2 tbsp Muyu flower and 1 tbsp salt.
Material C: 2 tablespoons of Guandong boiled dipping sauce (see below for the preparation method) and 1 spoon of chopped green onion.
Raw materials/seasonings of Guandong boiled dipping sauce
Fine miso 1 spoon
1 tbsp sweet and spicy sauce
Fine sugar 1/2 tbsp.
2 tablespoons soy sauce
Sesame oil 1 teaspoon
2 tablespoons water
Thickener
White powder 1 spoon
Water 1 and 1/2 tablespoons.
Method 1: (1) First, cook carrots and white radishes with water, scoop up cold water and drain for later use;
(2) Boil the material B, and then put the material A into boiling for about 10 minute to pick it up;
(3) Guandong cooking is to cook fish balls and meatballs made of bamboo sticks in a carefully prepared broth, then put them in a soup cup, mix chopped green onion with Guandong cooking dipping sauce, and then dip them when eating.
It has attractive fragrance, unique and delicate taste, strong taste and long aftertaste after eating, and you can't stop eating it once.
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Method 2: Ingredients 1 (cooked): kelp knots, white gourd, baby cabbage, frozen tofu, yam and konjac.
Ingredients 2 (soup base): 2 pieces of kelp, half an apple, half a radish, half a carrot, two or three mushrooms, 1 tablespoon of soy sauce, 1 tablespoon of salt, and sweet and spicy sauce.
Steps:
1. Put half an apple, two pieces of kelp, half a radish, half a carrot and several mushrooms into a pot, add enough water, stew for more than 2 hours, and then add a proper amount of 1 teaspoon salt and 1 teaspoon soy sauce to form a soup base.
2. Peel and cut the wax gourd into pieces, cut the yam into pieces, put the favorite ingredients such as baby cabbage, kelp, frozen tofu, konjac, etc. into the pot and cook for 20 minutes, then take them out and put them in a bowl, add a proper amount of soup base, and then pour in the sweet and spicy sauce (tomato sauce with a little Chili sauce).
Efficacy and prompt efficacy: keep out the cold;
Suitable for patients with chronic bronchitis, xeroderma and diabetes;
People with spleen and stomach deficiency and cold and patients with chronic gastritis should not eat more;
Patients with lupus erythematosus, itchy skin, spleen and stomach deficiency and cold, and spleen and stomach weakness are not suitable for eating;
People with skin diseases should eat less.