Kanto Cooking

Name: Kanto Cooking
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some seaweed strips; A White radish; A box Konjac Knot; 2 Cuttlefish stick; Some fish tofu; Some Crab steak; Just let the soup color Seafood soy sauce; Flat constant Chicken Essence; Not too much, the soup can be drunk directly salt; A small amount, the soup should be slightly sweet Sugar; A small amount Cooking Wine; A small amount Spicy Zunbao; A small amount Oyster sauce; A small amount Dried kelp shreds; Ten or so dried shrimps

by tiger2985

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

I dare not say that this oden is authentic Japanese or Taiwanese, because I have never been to Japan or Taiwan. I ate it from 7-11 in the mainland. My wife liked it, so I started. Brains, use local ingredients and condiments to make this oden. Wife evaluation after the finished product: Well, great, the same. "

Kanto Cooking

1. Dried kelp shreds, a small amount, soaked, boil a pot of water, when the water is boiling, put the kelp shreds into the pot to boil the taste of the kelp. During the cooking process, cut the white radish into pieces and peel them, wash the seaweed shreds and tie them into knots, soak the sea rice in water and change the water several times.

2. Take out the kelp shreds, add sugar, seafood soy sauce, chicken essence, oil consumption, cooking wine, spicy zunbao, salt, put the radish cubes and kelp shreds into a pot and cook. At the same time, take another pot, add water, cooking wine, salt, and cook other ingredients. About five to ten minutes.

3. The other ingredients in the other pot are almost cooked. Take the ingredients out, put them in the radish pot and cook together, cook and cook, cook and cook, and cook until the radish is soft and rotten.

Tips:
1. When the soup is just prepared, the taste is not ideal, don't worry, after adding the ingredients, the taste level will be rich.

2. The knotting of kelp thread is for beauty and good grip.