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How to make autumn Kanto boil?

2018-03-05 14:24:00

Eat outside Kanto cook all day, eat tired of it, we can also do Kanto cook at home.

Food ingredient
1

Kelp 2 blockbusters

2

Half an apple

3

Dried mushroom 4

4

Light soy sauce

5

Salt content

6

1 white radish

7

1 sweet corn

8

1 carrot

9

1 baby cabbage

10

Tofu 2 slices

Methods/Steps
1

1. Ingredients: Wash carrot and white radish, peel and cut into sections, wash apple without peeling, cut into four pieces, soak dried mushroom in advance, set aside.

2

2. Boil the soup base: half a pot, add the cleaned kelp and bring to a boil.

3

3. Put the apples, carrots, white radish, dried mushrooms and mushroom water into a pot. Bring to a boil on high heat, turn down to low heat and cook for 1 1/2 hours. Remove the apples, dried shiitake mushrooms and kelp. Leave the carrots and daikon in the pan

4

4. Add 1 TBSP salt and 2 TBSP raw to taste. The soup base is finished. Break off the leaves of the cabbage, after boiling water soft, quickly put in cold water rinse, keep the vegetables green.

5

5. Roll the rinsed and dried cabbage leaves and fix them with toothpicks; At the same time, cut the sweet corn into about 4cm segments and put them into plates respectively for use.

6

6. Heat the oil in a wok and fry the tofu. Brown tofu on both sides, blanch with hot water to remove excess oil; Wash the baby cabbage, break off the leaves, and set aside separately for use. Cut fresh shiitake mushrooms into cross flowers, put on a plate to use, cut twice to pick out a corner.

7

7. When everything is ready, you can put the garnishes in the soup base and boil! You can cook it all before serving it, or you can eat it while cooking

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