The solar eclipse of shouxiguo recipe-Chinese Food-best chinese food recipes-cooking food

The solar eclipse of shouxiguo

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In winter, there's no case that you don't know what to eat tonight, because you won't be bored even if you eat hotpot immediately. There are many kinds of hot pot. It's delicious, spicy and original. There's always one for you. Today's shouxiguo is the first one I saw several years ago. The man in the movie has an unparalleled attachment to the perfect longevity and happiness pot. He is not only fastidious about the ingredients and the bottom of the soup. The egg should be stirred several times. He even has the exact angle of the ingredients in the pot. But I have to say that such a meal can be called late stage of forced cancer. It makes me feel comfortable and very useful. I saw that episode more than five times before and after. Then I learned to do it myself. Shouxiguo. This dish belongs to Japanese family. It is usually made by the man who doesn't do housework at ordinary times. It shows the weight of this dish to the family. But from a different point of view. That is to say, this hot pot

Cooking ingredients

kunbu:moderate amount

sliced beef:moderate amount

old tofu:moderate amount

cabbage:moderate amount

konjak silk:moderate amount

carrot:moderate amount

Flammulina velutipes:moderate amount

mushroom:moderate amount

garland:moderate amount

fresh organic eggs:moderate amount

black winter noodles:moderate amount

Weilin:moderate amount

sugar:moderate amount

soy sauce:moderate amount

onion:moderate amount

Cooking Steps

Step1:Prepare kunbu Gaotang - add kunbu (kelp) to water and boil.

Step2:Fry the old tofu in a pan until golden on both sides. Set aside.

Step3:Spread beef fat on the bottom of the hot pot (no fat. Use butter and butter). Put in beef slices. Sprinkle sugar evenly on the beef slices (yes, the authentic Shouxi pot beef is sprinkled with sugar. If you don't like sweetness, you can also put it down in moderation).

Step4:Add some soy sauce and Weilin (Weilin = sweet wine. No cooking wine can be used instead). Until the meat changes color.

Step5:Put the beef aside. Continue to spread cabbage, scallion, konjac shreds (it is said that the calcium of konjac shreds will make the meat hard, so don't put it next to the beef), fried tofu, carrot, Flammulina mushroom and shiitake mushroom in the pot. Finally, put garland chrysanthemum.

Step6:Add a little Japanese soy sauce and Weilin. Pour in the kunbu Gao Tang. Cover and cook for 35 minutes.

Step7:Dip - beat a fresh organic egg into egg liquid. Serve as dip for Shouxi pot. Egg liquid can cool down the food, improve the taste and play a lubricating role.

Step8:Staple food - it's about the same as the ingredients. You can put the noodles in the pot and dip the leftover egg liquid into the ingredients.