In the case of a coincidence, the current Japanese chef has learned authentic Japanese cuisine. Today, I began to introduce Japanese cuisine systematically. Interested parties can be discussed together. Soup is the basis of Japanese cuisine, with a wide variety of kelp soup, dried fish soup, and soda soup. Among them, squid slices and kelp-boiled broth are the most basic. It is suitable for all kinds of Japanese cuisine. Even the current Japanese family will buy ready-made concentrated soup in the supermarket, but I suggest trying to cook a pot of broth. If you can't use it, you can use it in the refrigerator. When you use it, you can thaw it. Very tasty!
The above ingredients are used to make a broth, which is called soaking the cloth with a cloth, soaking the kelp with water for half an hour, soaking hair (you can soak for one night with time)
Kumbu is poured into the pot with water, heated by medium heat, boiled to near boiling, and after the surrounding bubble starts, take out the kelp.
Immediately add salmon fillets / mullet flowers. Turn a small fire before boiling to avoid the sour soup becoming sour or turbid
Remove the floating foam, turn off the fire, pour the floating foam into the other bowl, and return the liquid to the pot.
Wait for the squid slices to sink to the bottom, slowly filter the broth with a colander. If the broth is not slowly filtered, the broth tends to become cloudy.
Once the broth is finished, you can use the remaining kelp and squid slices to stay in the domestically cooked broth.
There are some differences between Khumbu and Kelp. In most Japanese meal tutorials, there are some differences between the two. Kumbu has a lighter taste than kelp. There is no main rhizome. In step 5, you can add a piece of cotton cloth to the colander, the soup will be more clear, the soup can be directly placed in the refrigerator, and it will be used for several weeks without problems.