What's the best thing to do in Guangdong?

Guandong cooking originated in Japan and can be said to be the most grounded national food in Japan.

The ingredients cooked in Guandong usually include radish, eggs, konjac, tofu, beef tendon, bamboo wheel, fish cake and so on. These materials are all stewed in Jiugongge clear soup. Because it originated in kanto region, Kansai people used to call it Zhu or Chui. During the Japanese occupation, Guangdong chefs were brought to Taiwan Province Province, and the Oo-lián in Minnan dialect evolved from Oden.

In Japan, Guandong cooking is not only a delicious snack that can be seen everywhere on the street and an elegant snack on the cloth booth, but also a memorable taste for mom. As a daily family cooking, almost every housewife can do it, and each has his own experience.

Second, bring people warm Guandong cooking.

The clear soup is rich in ingredients, which is our most intuitive impression of this kind of food cooked in Guandong. As a common cuisine, the ingredients, soup base and dipping materials cooked in Guandong vary according to different regions. So, what is the best ingredient for Guandong cooking?

0 1- radish (big root)

Radish is the most important ingredient in Guandong cooking, and the Japanese are full of piety and patience towards this common material. Radish is cut into small pieces with a thickness of about 3cm, and the skin and tendons need to be removed. In order to prevent cracking during stewing, the outer ring of the section needs to be rounded. Boil the processed radish blocks with rice water 15 minutes to remove the bitterness and spicy taste, take them out and clean them, and then put them in the soup base for slow stew. The radish pieces that have tasted the soup are crystal clear, sweet and delicious, soft but not rotten.