Winter is coming, what can I eat to warm my body quickly? Hot pot, of course! But besides Sichuan hot pot and Northeast hot pot, Japanese sushi pot is also a good choice. Sukiyaki is also the Japanese favorite food in winter. Three or five people sit around together, set up a wok, put beef, seafood, vegetables and so on in it, and cook it slowly.
Dip it in a sauce made of raw egg juice, soy sauce and sugar. It's delicious. Like many Muslim hot pots, the cooked soup base absorbs the nutrition of many ingredients and has an attractive aroma. Some Japanese will put a homemade Lamian Noodles in it, and the noodles with soup will be delicious.
Every birthday pot tastes different, and the birthday pot made by each chef with the same ingredients will not taste the same. Although the name is the same, the practice of each store may be very different. This is like China's Zongzi, with different wrapping methods, different fillings and different tastes. You don't have to be a famous shop to make a delicious sushi pot. Many small restaurants hidden in the market also make delicious sushi pots.
In fact, in Japan, sukiyaki is a very rare way to eat, and it can only be eaten on very important festivals and occasions. Because the beef in the birthday pot is very noble in Japan, it can only be eaten in some high-end business districts, and it costs more than 1000 yuan per person to eat a birthday pot, which most Japanese people can't afford. But in China, Sukiyaki is basically a must-have dish in every Japanese food store.
In ancient times, when there were sushi pots. In the later evolution, there were two schools of sushi pots. Does that sound interesting? Are there any other schools of hot pot? This is the same as our Muslim hot pot and Sichuan hot pot. Xi Shou hot pot is divided into Kanto and Kansai.
Kanto School prefers the improved version, that is, the sauce is mixed and boiled before adding ingredients, while Kansai School cooks in a more traditional way, and the soup base of Kansai School is light and rich. The practice is to heat the pot with beef first, then stir-fry the meat products slightly, then directly sprinkle with condiments such as sugar and soy sauce, and finally add vegetables. This is similar to teppanyaki, but it tastes lighter.
"Egg" is Shao's soul. And eggs are for dipping, not cooking! The silky texture of raw eggs can make the meat taste more delicate and smooth, and can also make the meat that has just been fished out of the pot quickly cool down. Eggs contain some special enzymes, which can also help our stomach to better digest and absorb protein in meat.