熬点（おでん（御田））来源于日本的“田楽（でんがく）豆腐“。在日本分为”关东风味“和”关西风味“。

”关东风味“叫做”关东煮“，酱油口味重。熬点在中国受到很多人的喜欢。在许多车站，小店都有。但是，大部分是简化的做法。今天我介绍一种正式的做法。

一，材料（2人份）：

                 1.白萝卜                                                                                                                  10cm（400g）

                 2.鸡蛋                                                                                                                      2个

                 3.海带结                                                                                                                   2个

                 4.魔芋                                                                                                                      180g

                 5.鱼肉山芋饼                                                                                                            1片

                 6.牛蒡天妇罗                                                                                                            2个

注：也可以加一些“圆筒式鱼糕（ちくわ），或者油炸豆腐（あつあげ）”等。

二，调料1（煮材料用）：

                   1）底汤                                                                                                                      900ml

                   2）甜料酒                                                                                                                   2大匙

                   3）日本酱油                                                                                                               2大匙

                   4）酒（料理用酒）                                                                                                     1大匙

                   5）砂糖                                                                                                                      1大匙

                   6）盐                                                                                                                          1小匙

        调料2（蘸着吃用）

                  1）大酱汁：（1） 日本大酱                                                                                       4大匙

                                      （2）砂糖                                                                                              4大匙

                                      （3）甜料酒                                                                                           4大匙

                                      （4）生姜 （擦成汁）                                                                            1片

                                      （5）底汤（也可以用市场卖的底汤料ーほんだし）                                50ml

                                      （6） 水                                                                                                80ml

                   2  ) 芥末                                                                                                                 适量                                                                                                                                                                         

三，做法：  

1.熬点锅的做法：

1）把白萝卜切成4片。边缘用菜刀去掉。锅里放入1大匙大米，400ml水， 放入白萝卜煮到可以用筷子扎进。取  出，用流水洗一下，去除水分。

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2.）煮熟鸡蛋，然后剥皮。 

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3.）把其他材料按照图示切好，备用。

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4.）锅里放入调料1（也可以用市场上卖的调料（おでんの素））。然后将煮好的白萝卜，剥皮的鸡蛋，海带结，魔芋放入。用小火煮15分钟左右。接着放入其他材料，小火再煮30分钟左右。（在放入鱼肉山芋饼，牛蒡天妇罗等油炸食品前最好用热水浇一下，去掉油分）

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5）煮好后，盛到盘里。

http://s6/mw690/003X2IQ1zy70FETKXNH35&690

 

2.大酱汁的做法：

http://s4/mw690/003X2IQ1zy70FF2vfkT93&690

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1）锅里放入“调料2”的“1）”。煮到粘稠状就可以。

四，吃法：

1.蔬菜类蘸着大酱汁吃。

2.油炸类蘸着芥末吃。 

注：熬点里面还可以根据自己的喜欢放各种材料。下面是日本人经常放的材料，作为参考。

1.西红柿2.土豆3.油菜4.大葱5.甘蓝6.秋葵7.扁豆8.地瓜9.山芋10.蚬子11.鱿鱼12.牡蛎13.口蘑14.鸡腿菇15.香菇16.豆腐17.冻豆腐18.鹌鹑蛋19.猪蹄20.鸡翅21.鸡肉22.猪肉片23.螃蟹24.乌冬面