Use the thermometer, can keep the taste of the kanto cook

The kanto cook ( 中文:关东煮oden) , it is a kind of from Japan's kanto region. Usually materials include eggs, carrots, potatoes, kelp, konjac, fish balls, chikuwa ( Fish or bean products) And so on, to each kind of these materials on each other mutually grill pan ( Box) , with seaweed fish boil soup simmer over low heat, cook good after someone like eat plain, somebody loves dipping sauce ( Mustard sauce, chili sauce) 。 Around the kanto kanto cook method will be different. But different from the general pot cooking, kanto cook made simple, materials can be in the soup to cook. So in the winter, this kind of food is particularly popular. In China, the kanto cook can also be found in the convenience store or a roadside stall. Among the kanto cook convenience store has sold, three popular taste for meatballs, fish tofu and orchid bean curd cake. Boil the kanto cook, constant temperature generally 60 - under control 80 ℃, usually put a probe thermometer in each pot, real-time monitoring of temperature, keep the kanto cook a good taste. Models: PT2005G types: hot shell bimetallic thermometer structure: axial type material: all the SS304 stainless steel surface diameter: 50 mm heat pipe diameter: 3. 8 mm heat pipe length: 125 mm ( The length can be customized) Temperature range: - 10/110 ℃ accuracy: & plusmn; 1. Table: 5% glass