Home oden|The soup base is sweeter than a convenience store

Every year when the winter drops down, what I look forward to the most is a gurgling hot oden pot, the sweet soup base, all kinds of skewers, full of warmth into the stomach, making oden at home is not only economical, but also hygienic, this soup base recipe is the most satisfying taste after I have stewed it many times, and it is sweeter than the convenience store

Ingredients

Soupbase:

Whiteradish 1 piece

Wakame(soakedboiled) 25 grams

Apple 1 piece

shrimpskin 5 grams

Greenonionsection 3 sections

Rice 1 handful

Shiitakemushroom 4 pieces

Lightsoysauce 1.5 tablespoons

Oystersauce 1 tablespoon

Purifiedwater 1000 ml

Cooking Instructions

Wakame soaked and washed, peeled and diced an apple, shiitake mushrooms cut into stalks, cut out the crucifixes
Peel the white radish and cut it into round pieces with a thickness of about 2 cm, and peel off the edges and corners to prevent the radish from cracking when cooking
Pour apple pieces, white radish chopped, soaked wakame, green onion segments, a handful of dried shrimp, and a small handful of rice
into the pot to remove the spiciness of the white radish, but a little bit is enough, otherwise it will be cooked into porridge
Add 1000ml of water
Add light soy sauce and oyster sauce to a boil over high heat, turn to low heat and simmer for half an hour.
You can put shiitake mushrooms in and stew them together
Remove the white radish and shiitake mushrooms, and strain out the stewed soup base
Bring a pot of water to a boil and run all the ingredients you want to cook through the hot water
to remove any excess oil
String signing (if you are too troublesome, you can skip this step and cook it directly, anyway, they are all the same food )
Low-calorie bean skin rolls
(1) Blanch carrots and broccoli, drain and chop
(2) Add chicken breast, egg white, cornstarch and salt to vegetables and puree
them with a food processor (3) Blanch the tofu skin (remove the smell of beans) Absorb the water
with a kitchen paper towel (4) Spread the chicken puree evenly on the bean skin, roll it up, steam it in a pot, and cut it into pieces
Emerald Cheese Shrimp Roll
(1) Blanch the whole cabbage leaf
(2) Shrimp with egg white and a small amount of cornstarch and stir into shrimp puree with a food processor, add chopped mozzarella cheese and mix well
(3) Spread the cheese shrimp slip on the bottom edge of the vegetable leaf and roll it up
Put all the skewered ingredients into the
soup base (too many things to cook),
bring to a boil over high heat, turn to low heat and simmer for about
20 minutes, if you are not in a hurry to eat, you can soak more in the pot, and the longer the soaking time, the more flavorful