Practice and Formula of Guandong Boiling Bottom Soup

The first time I knew about Guandong cooking was in a convenience store in Shanghai, which was especially suitable for eating in winter. It is said that Guandong cooking is a Japanese snack. Actually, it originated from the hot pot in the northeast, but it was later spread to kanto region. Now Guandong cooking in Chinese mainland and Taiwan Province Province has basically inherited the Japanese style.

There are many things that can be eaten in Guandong cooking, such as shelled eggs, white radish slices, sticky corn, Guandong boiled vermicelli, tempura, fish tofu and Guandong boiled noodles. These materials are boiled in Guandong cooking base, and can be eaten as meals, snacks and a little seasoning.

Its production method is also very simple, and it can't be simpler.

Tool raw materials: onion, ginger foam, yellow wine, monosodium glutamate, salt, chicken essence, white pepper, fennel, fish meal, Kunbu Guandong boiled sauce, hot and sour sauce, honey mustard sauce and sweet and sour sauce.

Methods/Steps Step by Step Reading

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The first thing is to boil a pot of boiling water, just think about it, according to how much you want to eat.

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After the water is boiled, put the seasoning into the raw materials to boil. According to my own taste, I am from Hunan, so I like spicy food, so it is natural to put spicy food. In fact, the whole soup base has been done, and the whole process does not exceed 20 minutes. Is it simple? After cooking, directly add the prepared peeled eggs, white radish slices, sticky corn, Guandong boiled vermicelli, tempura, fish tofu, Guandong boiled noodles and other materials, and eat after cooking. Better dip it in some sauce.

Matters needing attention

The whole process is very simple. The ingredients, seasonings and materials can be flexibly configured. It is best to eat in winter, which is a bit like eating hot pot, except that Kanto is light and clean.