Chinese Food
Japanese style Guandong cooking
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The bottom of Guandong's soup is generally called juice. It can not only be used to make Guandong's soup, but also can be used to make the bottom of noodle soup, boiled vegetables or boiled soup. The difference is that our soup is usually made from meat or bone of pork and chicken. But most of the Japanese juice is made from seafood products. Therefore, the raw materials for making Japanese juice (soup) must have seafood. Many recipes use fish and kunbu to make juice. In fact, both fish and kunbu can make juice separately. The most commonly used fish soup is bonito flower (woodfish flower). After cooking, it has enough flavor. It can also be bought online. The price is not expensive. It's about 1 liter of water with about 20g of wooden fish flower. Boil for 15 minutes. That's kelp soup. But the taste is too much. The soaking time is too long. It's not recommended to use alone. It's about one liter with four
Cooking ingredients
Cooking Steps
Step1:These are all ingredients. Prepare in advanc
Step2:Prepare vegetables - boiled eggs in advance, peeled radish, sliced winter bamboo shoots, sliced bean curd, sliced triangle. Spar
Step3:Soup bottom - dry mushroom for 20 minutes. Slice the apple into thick slices. Put them all in the pot together with kelp knot. Add water and boil
Step4:Seasoning - cook over medium heat for 5 minutes. Pour in seafood sauce, cooking sauce and rice wine. Stir well and cook over low heat for 5 minutes. Remove the apples
Step5:Cooking - place all ingredients in a casserole. Pour in the boiled soup. Turn to medium heat and simmer for 5 minutes
Step6:Open eating - after all the ingredients are cooked, turn the small fire to keep the temperature. Mix a dip with the sauce. You can open eatin
Step7:Ready to eat
Cooking tips:1. Seafood juice can replace the kunbu in the authentic Guandong cooking. You can also add some zhaoshao juice to increase the freshness and sweetness of the soup bottom. 2. After the mushroom is soaked, add some water to the bottom of the soup to make the bottom taste rich. 3. If stewed for a long time, add sauce and soup bottom in time to avoid the later taste becoming light. 4. Tofu can be fried to two golden yellow sides before eating. It tastes better; meatballs can buy ready-made frozen products from supermarkets. There are skills in making delicious dishes.
