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Recipe: おでん Also known as Oden

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Recipe: おでん Also known as Oden

Notes:

It’s awkward. It’s called Guandong’s name. It’s estimated that there is no corresponding word when translating Chinese. The reason why it was called Oden was because Kansai did not have this. Later, because of the students who went to Kansai from Kanto, what they wanted to eat was slowly popularized in Kansai. At the beginning, because Kansai people didn't know what it was, they thought that the source of the world's food was in Guangdong. It used to be called Guangdong. Japanese "広东" is pronounced かんとん, "Kanto" is pronounced かんとう, and the accent position is the same, so it is slowly precipitated as Oden. Kanto's Oden cooking is not quite the same as Kanto's Oden. In general, Kansai's soup is whiter and tastes lighter. Of course, there are other places in Japan, and it is complicated how to spread it. As for the materials inside, it is also different from place to place. For example, the people of Okinawa put lunch meat in it. In general, radishes and eggs, all kinds of oil tofu are certain, and the taste is too rushing or can not help but cook it will not work. Imagine putting in a stinky tofu, 咦~~~~~

Ingredients:

Soup bottom
1 part of white peony oil
8 parts of water
Dry kunbu knot
material
Two eggs
Radish
Plate konjac piece
Konjac silk knot a box
Some oil tofu
Some minced meat

Steps:

White peony is white soy sauce broth. The cockroach is a product that extracts the scent and aroma of fresh ingredients such as kelp, squid, and shiitake mushrooms. The white soy sauce is white oyster sauce, and there are also general oyster sauces, as well as granules. Extracted by yourself. This white oyster sauce is probably the easiest to buy in the country and is very easy to use.
The soup was well done, and the Khumbu knot was put in and soaked. If it is a good sand-free kunbu knot, you don't need to wash it. Just soak it up.
Most of the material should be pretreated. Eggs are cooked and peeled off.
The radish is peeled and cut into 2cm thick, and the white water can be easily boiled to the chopsticks.
While cooking the radish, the minced meat is seasoned and kneaded into small patties, and fried on both sides. Seasoning can be liked by yourself, but in principle it is still light. I only use salt, soy sauce, cooking wine and a little sugar, freshly ground pepper, the taste is lighter, because the taste of the soup base will be cooked. Signs can be avoided.
Cut the plate-shaped konjac into pieces and cut the flowers. In this way, the enchanting taste of the konjac can be boiled and the taste of the soup base can be boiled in.
Cut the konjac block and the konjac silk to boil for a minute and remove the strange smell.
The oil tofu is rubbed in the boiling water to remove the oil from the surface. Oil tofu can be bought directly from the vegetable market. The principle is not to be too small, not too soaked, no smoked, no halogen.
All materials are placed in a pan, and the soup base is in principle immersed in all ingredients. After boiling, turn to low heat for 30 minutes, OK.
Never match yellow mustard.
The rest of the soup is useless, and of course you can drink it. If you don't drink it (the salt is high, don't drink it, don't drink it) soak a small tomato. The small tomato bought by the fruit shop is peeled.
The soup was poured into the heat, covered, and the refrigerator was left overnight.
The next day is a small fresh.

Tips:

1. Meatloaf can be made with chicken, which is also king. 2. Fish cakes and oil tofu bags are the right way. 3. Anyway, the material is relatively free. 4. White peony oil and water 1:8 should be regarded as a suitable ratio, which can be adjusted according to your own preferences.

Recipe: おでん Also known as Oden

Notes:

Ingredients:

Steps:

Tips:

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