How to cook the soup cooked by Guandong?

1. Soak dried mushrooms, and do not lose the water for soaking mushrooms; Cut an apple into four pieces, without peeling, and remove the core and pedicle; Kunbu gently wiped off the floating dust on the surface with a clean cloth.

2. Put four kinds of soup base materials into clear water and add the water of pickled mushrooms, which is very refreshing. After boiling, turn to low heat for 1 hour, and add appropriate amount of salt and soy sauce to make soup base.

The amount of this soup base is about four people. If there are many people, please add more materials to the soup base. This soup is too weak to taste.

3. Peel and cut the white radish into sections, peel and roll the carrot, add the soup base and cook for 20 minutes.

4. Add all kinds of fish balls, bean curd skewers, kelp knots, bamboo wheels, konjac and other favorite materials to cook.

Soup base: 2 pieces of kelp, half an apple, half a radish, half a carrot, two or three mushrooms, soy sauce 1 tablespoon, salt 1 tablespoon, sweet and spicy sauce, and miso.

1, half a slice, two pieces of kelp soaked in hair, half a white radish, half a carrot, several mushrooms, etc. Put them into the pot together and add enough water.

Pour in an appropriate amount of miso, simmer for more than 2 hours, and then add an appropriate amount of 1 tsp salt and 1 tsp soy sauce as the soup base.

2. Peel and cut into pieces, cut the yam into sections, and put the favorite ingredients such as baby cabbage, kelp, frozen tofu and konjac in the pot for 20 minutes.

Take it out and put it in a bowl, add a proper amount of soup base, and then pour in sweet and spicy sauce (tomato sauce with a little Chili sauce).

1. Get all the materials ready. Wash all kinds of mushrooms and kelp.

2. Boil the mineral water, mushrooms, kelp and ginger slices on high fire, and cook them on medium fire until the soup is about 2/3, about 2L.

3. Cut the radish into rings and peel it. Boil the eggs and shell them.

4. Mix Lin Wei, Japanese soy sauce and sake, pour into the pot, boil, add radish and eggs, and simmer until the radish is completely soft.

5. Add beef balls and cook.

Group A: Two pieces of kelp, bonito (or Muyu flower), white pepper, radish, apple, soy sauce (optional) and salt.

Group B: eggs, radishes, fish cakes and konjac blocks.

1. Cook the soup first. Add water to the cauldron, and add bonito, kelp, radish and apple in material A.

Be careful that the water can't boil. Turn down the heat when you see bubbles. Boil for about 20 minutes and filter.

2. At this time, the soup color should be beautiful golden yellow. Add salt and white pepper, and add two spoonfuls of soy sauce if it tastes good.

The taste of the soup can be slightly salty, which is convenient for the ingredients to taste later.

3. Cut the radish into pieces with a thickness of 1 ~ 2cm, round the edges and string toothpicks. Boil in rice washing water for half an hour to remove astringency.

4. Cook the eggs and shell them. The konjac is cut into appropriate sizes and the surface is cut several times.

The kelp that has just cooked soup is cut into wide strips. String konjac, kelp and fish cake on a toothpick.

5. Immerse the ingredients except fish cakes and meatballs in the boiled soup. Just keep a certain temperature (about 80 degrees), you don't have to cook all the time, just soak for 2 hours.

6. Add fish cake balls before eating and cook for 15 minutes.