Steaming Oden
1.
Prepare the ingredients.
2.
Soak the dried kelp in cold water for 5 minutes, wash it, put it in a pot, and cook for 10 minutes.
3.
In another pot of boiling water, blanch the fish balls tofu to remove the oil.
4.
Put the hot fish ball tofu in cold water to wash off the oil slick.
5.
Boil the eggs in another pot of water.
6.
Cut the squid into small slices after changing it to a flower knife and blanch them in hot water.
7.
Rinse the konjac in cold water several times to remove the fishy, and cut it with a knife to make it easy to taste.
8.
Cut radishes into 2cm sections and peel them.
9.
Put the processed ingredients on the bamboo skewers.
10.
Put half a bowl of clean water in the empty bowl, put in oden seasoning bag, and mix thoroughly to make a boiled juice.
11.
Pick up the kelp in the pot, cut into long strips, and tie them into kelp knots.
12.
Pour the adjusted cooking juice into the seaweed soup.
13.
Put the boiled radishes, kelp knots, konjac, and eggs into the pot and cook for 20 minutes.
14.
Put all the tofu balls in the pot and cook for 5 minutes.
15.
Take a casserole, put a little soup, put all kinds of meatballs in, heat and bring to a boil.
16.
A close-up of the radishes that have been cooked for 25 minutes. The bamboo skewers can be opened with a light touch. They are delicious.
Tips:
1. There is no "oden seasoning powder", you can use the seasoning marked with ◇ and 800cc of water to make yourself.
2.☆The ingredients are necessary for oden cooking. The remaining fish balls tofu do not need to be exactly the same, and can be replaced by various fish balls and shrimp dumplings from the market.
3. The ingredients of fish balls and shrimp dumplings are washed before being scalded to remove the oil and smell, without affecting the color of the oden soup.
4. The soup is best boiled with kelp water instead of water. The delicious oden soup should be light amber, fresh and not salty.
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