There are many people who do not understand the practice of Kanto cooking, so today Xiaobian is here to share a little of my experience, hoping to bring you help.
Dried mushroom 50 grams
Squid 50g
250g minced pork
1 round lettuce
Soak dried shiitake mushrooms. Skewer the ingredients cooked in Kanto and set aside. Cut the peeled radish into pieces and then blanch it in boiling water for medium to remove the astringency. Add a small spoon of salt to increase the taste.
Remove the roots of the lettuce, gently peel off the intact leaves, blanch and set aside in ice water.
Chop pork tenderloin into mince, use a spoon to press tofu into puree, then cut shiitake mushrooms into cubes, add an egg, starch, tofu puree, garlic, light soy sauce
A little salt, pepper and white pepper to taste. Stir in a clockwise motion and let stand for 5 minutes.
Grab the right amount of filling in the palm, left and right hand with the pour, roll into a ball on the lettuce leaves, stack the quilt wrapped in the vegetable roll, with a bamboo skewer for use
Add dried shiitake water, sake, light soy sauce to boiling water, then add the squid slices and cut the open sea cloth, wait for the soup to boil for 15 minutes, remove the squid slices.
If you eat alone, you can change a small pot, keep the sea cloth on the bottom of the soup to eat and improve the taste, if you don't like it, you can also scoop out the cold mix. You can put radish in the soup first, then put balls and rolls, and add boiled ingredients according to your preference. Don't throw away excess soup, save it for later cooking rice or noodles.