Oden-You Are Foodie

By Hardy
84

Oden

I can't say that this Kanto cooking is authentic Japanese or Taiwanese, because I haven't been to Japan or Taiwan. I ate it on July 11 in the mainland. Because my wife liked it very much, I used my brain to make this Kanto cooking with local ingredients and condiments. After the finished product, the wife commented: Well, it's awesome, the same.

Main Ingredients

Konjak knot A box
ternip 1
Kelp silk appropriate amount

Auxiliary Ingredients

Crab steak appropriate amount
Fish tofu appropriate amount
Cuttlefish stick Two

1. when the soup is just prepared, the taste is not ideal. Don't worry. After adding ingredients, the taste level will be enriched.2. the kelp wire is knotted for beauty and good clamping.

Step 1 . Dry kelp silk, a small amount, bubble hair, boil a pot of water, when the water is boiling, put kelp silk into the pot, and boil the taste of kelp. During the cooking process, the white radish is cut into pieces and peeled, the kelp silk is washed and tied into a knot, and the Haimi is soaked in water for several times.

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

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

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