Miso vegetables and sardines boiled

Recently, I borrowed a book from a friend that introduced various sauces in Japanese cuisine. I found a treasure. I copied the recipes for all the sauces. Many of them are also eager to try. Japanese people are famous for their love of eating fish. It just so happens that I have been quitting all kinds of meat recently, so fish has become my good choice. I bought five kinds of fish in one go yesterday (one of them is small squid, hehe). My favorite thing to buy most was salmon, and sometimes mackerel and snapper, but now I'm slowly starting to try more fish.
My favorite way to eat fish is to make sashimi with fish or make it into Korean mixed raw fish (cut the raw fish into shredded slices, add ingredients similar to cold noodle sauce, add bean sprouts and pear. The taste is very refreshing. You can try it if you like), and use the fish bones to make soup. Hehe, it's really not a waste at all. I decided to try cooking today.
The book introduces two kinds of boiled fish sauces. Today I use miso fish sauce and a braised fish sauce. Miso fish sauce is suitable for fishy fish such as mackerel and sardines. The braised fish sauce is suitable for white fish with light fishy smell, such as snapper.
The vegetables in this dish are of course whatever I like. I used the ingredients I have at home, horseshoe, seaweed, mushrooms, and small carrots. It's spring now, and the sauce of this dish is very suitable for cooking spring root vegetables, such as carrots, burdock, etc., konjac, shiitake mushrooms (I use mushrooms), lotus roots, etc. This simple sauce allows you to eat a lot of vegetables, especially root vegetables that are not usually cooked that way. It is also good as a bento dish. It can also be beautifully presented, which really amazes friends.
Chaiyu Kumbu soup is an important ingredient in Japanese cuisine. It may seem unnecessary, but it is actually very important. Without it, I always feel that the cuisine has lost its soul. No matter how beautiful it is, it is just an empty shell. The taste of firewood fish is really wonderful. It has a little roasted umami, and the kelp has a natural clear sweetness. When the two are combined, it is no different from the flavor.
As a child like me from the inland, my first impression of sardines is that when the bus is crowded in the composition book, they always describe sardines like cans. Later, books on health always mentioned that it contained rich omega-3s, EPA and DHA, which could promote health. These basic fatty acids can help the blood flow in the body smoothly, maintain a healthy heart, and prevent the possibility of cardiovascular disease. Simply put, sardines are an important way to maintain a healthy heart.
Chai Fish and Kelp Soup (First Soup)
Ingredients: Water: 1000ml seaweed: 10cm firewood fish slices: 30g
Practice: 1. Wipe the dust on the surface of the kelp with twisted wet gauze. Do not rub the white powder attached to the kelp. This is the key to the delicacy of the kelp.
2. Soak the seaweed in water for more than 30 minutes, slowly cook over medium heat until it boils, remove the seaweed, turn to low heat, add the firewood fish slices, and cook for about 3 minutes. For thirty seconds, remove the floating foam and let it sit for 2 minutes to let the firewood fillet naturally sink to the bottom of the pot.
3. Lay gauze on the filter screen and filter the stock to be the first stock.
Purpose: Soup is the foundation of Japanese cuisine and is used for clear soup, steaming in earthen bottles, and steaming dishes.
Note: Do not squeeze the filtered firewood fish slices, otherwise it will cause the broth to have fishy smell and turbid, which will affect the flavor. The first broth is prepared in a very short time, directly presenting the delicious ingredients of firewood fish slices and kelp slices., the soup is transparent and you can enjoy the flavor of the soup itself.

Chai Fish and Kelp Stock (Second Stock)
Ingredients: Water: 500ml Chai fish fillets: 10g seaweed and Chai fish fillets extracted from the first stock
Practice: Add water to the pan, add the kelp and firewood fish slices extracted from the first broth, slowly cook over medium heat until boiling, remove the kelp before taking out, add new firewood fish slices to replenish the firewood fish slices, and continue to cook for about 5 minutes on low heat until the deliciousness of the firewood fish slices is released, and filter the broth with a cloth.
Purpose: Applied to mellow stewed dishes or miso soups.