Japanese style Jingfeng mixed vegetable cooking (Guandong cooking)(ri shi jing feng za cai zhu guan dong zhu )

Japanese style Jingfeng mixed vegetable cooking (Guandong cooking)

Introduction:

"Yutian / Kuo: Kuo Dong cooking, Kuo Dong cooking, and Kuo Dong cooking are the names given by the people in Kansai. Usually, the ingredients include boiled eggs, radish, konjac, bamboo wheel, etc., which are cooked in high soup. It can be used for food or as a snack. The method of making Kanto Cooking varies from place to place. However, different from the general pot cooking, Kanto cooking is easy to make, and the materials can be put into the soup at any time. So this kind of food is especially popular in winter. In Japan, Kanto cooking can be bought at convenience stores or roadside stalls. In recent years, Kanto cuisine has become more popular in Hong Kong. It's easy to buy in roadside convenience stores and catering business districts, and the taste and materials are also quite different from authentic Kanto cuisine. "

Production steps:

Materials required:

Burdock: 1 root

Fresh mushrooms: 5

Dried mushrooms: 3

Pleurotus eryngii: 3

Khumbu: blockbuster

Green pepper: 1

Daigen, Japan: 1

Shrimp: 600g

Egg white: right amount

Potato powder: right amount

Chaiyufen: right amount

Konjac: moderate amount

Taste: moderate

Japanese soy sauce: right amount

matters needing attention:

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: Original

Chinese PinYin : Ri Shi Jing Feng Za Cai Zhu Guan Dong Zhu