What is the difference between oden, spicy hot, and steamed vegetables?

Taste. Although they are all boiled, the taste varies depending on the place. Now because it is to meet the needs of different consumers, the taste is almost the same.

The approach is different:Essentially, the production method is boiled, but oden.

It is to use bamboo skewers to skewer the food and put it into the soup base to cook slowly, and spicy tang is to select the ingredients and put them together in the pot to cook and scoop them out.

Oden is mainly made of radishes, kelp and various meat products into mashed meatballs, and it is worn on a bamboo skewer and boiled before being served to consumers, and there are many sauces, such as wasabi and chili sauce, so that consumers can also choose their favorite flavors to dip the sauce.

Oden precautions.

Fish balls are a very common ingredient in oden, of course, fish balls are definitely not made from fish raw materials, because merchants need to consider the cost, and some starch and other substances will be added. Although there are standards that do not allow other meats to be included in meatballs, these standards are not mandatory. However, meatballs are loved by many consumers because of their good taste, and in oden, they can be cooked directly in oden after wearing them.

Meatballs are also indispensable in oden, and similar to fish balls, the purchased meatballs can be put on a skewer and cooked in the soup with them. Whether it's fish balls or meatballs, they don't need to be cooked for too long.

The place of origin is different, oden** is in the Kanto region of Japan, while Malatang originated in Niuhua Town, Leshan City, Sichuan Province; The way to eat is different, Malatang is to serve half-cooked dishes to the table and eat them by themselves, while oden is to put on bamboo skewers and cook them in a pot, and then put them in a soup cup to eat; The taste is different, spicy and salty, while oden is mainly light and salty.

Difference Between Oden and Malatang

Difference 1: Different places of origin

Oden was introduced to China from Japan, and oden** was introduced to the Kanto region of Japan, hence the name "oden". Malatang originated in Niuhua Town, Leshan City, Sichuan Province, and is a local traditional specialty snack, which then spread; The people of Sichuan and Chongqing were originally able to eat spicy, so this way of eating was invented.

Difference 2: Different ways to eat

Oden is about food that is skewered on a bamboo skewer and then boiled in a soup stock, and eaten in a soup cup when it is time to eat. And Malatang was originally to serve half-cooked food to the table and eat it by yourself.

However, with the spread of Malatang, other regions have improved Malatang. Later, it became to cook all the dishes together and put them in a bowl and eat them, so there are many spicy hot restaurants in Sichuan and Chongqing.

Difference 3: Different tastes

Oden is mainly light and salty, and the chili peppers are almost not visible in the broth, but the soup feels very thick. However, Malatang is based on numb, spicy, and salty as the main tastes, and you can also choose the degree of spiciness according to your preference.

1. The origin is different.

1) Spicy hot pot: Spicy hot pot is a traditional specialty snack that originated in Niuhua Town, Leshan, Sichuan, and the spicy hot pot is also improved by absorbing the advantages of Spicy Hot Pot. It is the most distinctive and representative of the "Sichuan flavor" diet in Sichuan and Chongqing.

2) Oden: Oden is a favorite snack of the Japanese people, whose real name is Ota, and is a dish that originated in the Kanto region of Japan. Oden is also very popular in Taiwan, China, and is commonly known locally as the black wheel (Tailuo pinyin:

oo-lián), which is a classification caused by the dentate of the lateral sound in Taiwanese.

2. Different ways to eat.

1) Malatang: The way to eat Malatang is different from Chinese food, not to bring the cooked dishes to the table and eat; Instead, some semi-finished dishes are brought to the table, operated (cooked) by themselves, and self-scalded and eaten; The hot (boiled) heat of the dish is in the hands of the diners.

2) Oden: Oden is made by boiling fish balls and meatballs skewered with bamboo skewers in a carefully prepared broth, then putting them in a soup cup, mixing minced green onions with oden dipping sauce, and then dipping them when eating. It has an attractive fragrance, a chic and delicate taste, and a long aftertaste after eating.

In terms of characteristics, in fact, Malatang should be more down-to-earth, it belongs to a kind of grassroots public food, how much you eat, how much you eat, and the combination of meat and vegetables is also full of a sense of achievement, and it is too comfortable to invite three or five friends to the Malatang restaurant to satisfy your hunger, and the hot pot is relatively more solemn, and the unit price is high, and the frequency of eating is not comparable with Malatang. If you have the opportunity, you can come to my old grandmother Niu Hua to experience the various Sichuan snacks in the store, which is also convenient for you to make a difference

Oden is also called "sweet but not spicy".

Oden"The main ingredients are minced meat of deep-sea fish, fresh vegetables, etc., which are made by a special process to form various shapes and tastes, and finally skewered with bamboo skewers, so it combines the advantages of beauty, deliciousness, freshness, and convenience, so it has been widely spread among the people in the Muromachi period in Japan.

Usually the ingredients include boiled eggs, daikon radish, konjac, bamboo fish board (also called poodle fish ball, chikuwa, chikuwa), etc., all of which are boiled in kelp or bonito soup. It can be eaten with rice or as a snack.

Oden is a kind of flavor from the Japanese Kanto flavor, the main raw materials of authentic oden are a variety of seafood minced meat, fresh vegetables, etc., plus special processing, forming a variety of shapes and tastes, and finally skewered with bamboo skewers, the soup is boiled with pork bones, eyefish and special ingredients, it is beautiful, delicious, delicious, convenient and other advantages in one.

For authentic oden, equipment, soups, ingredients, and sauces are all important. There is a specialized oden stove, which is well-made and there is.

4 squares, 6 squares,

9 grids, but also about the boiled trolley, oden bamboo sticks, oden noodles, oden sauce, etc., these things can be purchased in Foshan, Guangdong, Shanghai and other places. In addition to ordering, you can also imitate the specially shaped oden food. The key to oden is the soup stock, which can make various characteristics, such as flower tea soup stock, and the ingredients cooked in a good soup are also delicious without dipping sauce, and if they are stained with special sauces, customers have more choices.

Mr. Lin said, "Taiwan.

The oden of 7 11 is famous, the soup stock is extremely delicious, and coupled with strict hygiene management, it has been popular for many years, and its influence in Southeast Asia is not small. Because it's convenient, delicious, and easy to popularize: a string of about a dollar.

Oden is made by boiling fish balls and meatballs skewered with bamboo skewers in a carefully prepared broth and then eating them in a soup cup. The products handled by "Big Mouth" Oden have a wide variety of flavors and variety. Dozens of varieties of fish balls, meatballs, fish pieces, fish rolls, stuffed balls, boiled mercury balls, seafood balls, chicken meatballs, sweet or spicy, sausages, vegetable rolls, crab tongs, cod rolls, ** balls, sesame flavored shrimp balls, etc.

Oden has the characteristics of convenient materials, delicious texture, rich taste, moist but not greasy, and easy to carry. Oden can be taken out in small windows near supermarkets, train stations, schools, shopping malls, etc. Oden can be used as an accompaniment to rice or as a snack.

Malatang is a local specialty snack that originated in Sichuan and has been passed down for thousands of years, also known as Chuanchuan incense. Its main feature is that it is not hot, tasteless, and spicy.

"Big Mouth" Malatang has painstakingly researched the production of base materials and developed a special base soup, which is deeply loved by consumers.

"Big Mouth" Malatang is rich in materials, and there are about 40 kinds of local dishes!

The spicy tang made of bamboo skewers is boiled in the carefully prepared broth, the taste is unique and delicate, and the mouth is fragrant and the aftertaste is long after eating. Customers generally spend about 5-8 yuan. It is a favorite of women and office workers!

This project is simple and easy to operate, does not need special care during operation, and can be operated in supermarkets, tourist spots, downtown areas, etc., or concurrently.

Oden and Malatang are both "one-pot boiled", the two are very similar, do you know the difference between them?

Malatang has a rich taste, with spicy red soup and non-spicy bone broth, and the dishes are rich. Oden is a local snack in Japan, and the Japanese are more particular about the soup base of oden, they don't add a lot of chili peppers, they prefer to eat the soup base with umami, so they will use a variety of miso that Japanese people love, and oden does not have vegetables.

Malatang is spicy, and then the things cooked are different, oden is generally fish balls, shrimp balls, beef balls, fish tofu, konjac shreds, shrimp dumplings or something, Malatang basically has everything, all kinds of vegetables, potatoes, duck blood, enoki mushroom vermicelli....

There is no difference, one eats in the store and the other is a roadside stall. Nothing more.

Oden is based on stewing, let the ingredients simmer slowly in the soup, so that the ingredients and the soup can be better combined, oden eats not only the ingredients themselves, but also the delicious soup, and the hot pot can be selected according to your own taste, which is more suitable for dinner and independent consumption.