Chinese Food
Japanese style fat beef hotpot -- Shouxi hot pot
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I really like this kind of food, especially when it's cold. It's really enjoyable to eat a hot pot. Watching the hot pot purr purr boiling is - Happy bubbling - ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha. is it? Today, the whole family said yes. It's Japanese. It's as like as two peas in Japan. The steps and the main picture are not done at the same time. Do not tangle the different problems of the pot. Ha ha ha summer is coming. The hot weather will start soon. A cold beer is a good time to drink. It is the simplest summer happiness. Amway, a good beer, Yanjing U8. is simply a happy summer water. The content of acetaldehyde in the wine is so low that people are not afraid to have a bad hangover. The main thing is that the authentic taste is definitely the embodiment of the good taste in the bones of beer. With the Japanese fat cow hot pot that I want to teach you to make today -- longevity
Cooking ingredients
Cooking Steps
Step1:First of all, make Japanese style soup. First, boil the kunbu and wooden fish in wate
Step2:Boil in high heat, turn to low heat until the fragrance comes out, and then fish out the fish flowers and the Kun bu (discard them). Only clear soup is left
Step3:Pour the relish (Japanese seasoning, slightly sweet, if not, it can be replaced by sweet rice wine), Japanese soy sauce, sake (if not, it can be replaced by cooking wine), salt and sugar into the juice according to the amount in the ingredients list, and then pour them into the pot. Then the soup of Shouxi will be made.
Step4:Then put the beef slices (preferably fat and thin. It will be delicious if boiled. If the beef is thinner, put some butter. It will be more fragrant) into the pot and cook. After the beef changes color, it can be fished out (don't be lazy and don't fished out the beef, or it will get old)
Step5:Wash and cut the other vegetables and put them in the pot. Then put the previously cooked beef on the top of the dish (put it beautifully). Then boil it.
Step6:The traditional way of eating is to break up the raw eggs. Dip the beef in the egg liquid. The beef will be very tender and smooth. I'm afraid that some people can't accept this way of eating. So I don't need to dip in the egg liquid
Step7:Open your appetite. Meimeida
Step8:Do you want to do it again
Cooking tips:Shouxishao is also called hoe burning. It is said that it originated in the early ancient Japan. When farmers were busy with farming, they simply used the available iron tools, such as the flat parts of hoes and plows. So it was named after barbecue meat on the fire. By now, Shouxi has not only roasted meat on simple iron ware, but also become the representative cooking for Japanese people to taste the top beef. In general, when families meet for reunion or celebration, they often carefully prepare for their families to enjoy. But despite this, Shouxi is widely loved. In terms of content and practice, Shouxi has always been simple and uncomplicated. It is full of the simple and refined spirit unique to Japanese cuisine. The main ingredients are beef, green onion, vegetable, konjaku and tofu. The sauce and procedure are different according to different regions. For example, guanxi, which was popular earlier, generally didn't mix the sauce first. Instead, it used butter hot pot to stir fry the beef. It directly sprinkled sugar and poured into the soy sauce
