How to cook beef sukiyaki? Q bomb tastes good, delicious and delicious. When it comes to favorite Japanese food, you have to mention sukiyaki. With the different regions, the taste of sukiyaki is slightly different. Some places taste sweeter, while others taste lighter and saltier. The raw materials put in are different, but there must be three kinds of food: beef and mutton, shallots and konjac shreds. This time, I think it is more suitable for my family's taste. After eating, I put the remaining juice in oolong noodles, which is the Japanese way to eat barbecue in Xi Shou.

In fact, Sukiyaki is a Japanese food, and it is a hot pot restaurant that cooks ingredients with a little sauce. Foods generally include high-grade beef slices, onions, lettuce, tofu, shredded konjac and so on. This food will be steamed in a sauce mixed with soy sauce, sugar and glutinous rice and dipped in eggs.

The depth of sukiyaki can be adjusted by adjusting the water flow. At the same time, the sweetness can also be adjusted by the adjustment of white sugar. First, you can eat fried beef and mutton, and then you can eat beef and mutton at the same time. Eating two flavors of sukiyaki at a time is a very Japanese way to eat. You don't need to buy a bottom pot in the supermarket, you can cook it at home. If you don't cook master bonito powder, it will be healthier and more fulfilling to cook it with homemade Chai Yu bone soup. Warm sukiyaki is more suitable for a family to watch TV, drink and eat together.

Food for 4 people, lasting about 30 minutes: dinner ingredients: boneless steak with hot pot slices for 4 people, Chinese cabbage 1/2, onion 1/2, Qingjiang cuisine 3, hot pot tofu 1, garlic 1, fresh mushrooms 3, corn shoots 6 and bamboo shoots. Thin salt soy sauce 100CC, fermented grains 100CC, water wine 100CC, bonito bone soup 170CC.

Step 1: Prepare the above food, boil it in water, put it in bonito soup bag, and boil it for 1 min. Take out the soup bag, add water wine, soy sauce and glutinous rice, and boil it with slow fire for later use. Add onion and Pleurotus ostreatus stalks into the oil pan, add 5 pieces of tender beef with more oily stars, stir fry, put Chinese cabbage into the original pot, and add corn shoots.

Step 2: Pour in the sauce of Xi Shou barbecue, cover and stew for 20 minutes. In this process, you can open the lid to adjust the position of the food. When you are lazy, you can eat while cooking. Together, you can put Qingjiang vegetables, bean sprouts, beef and mutton into the pot and cook for 8-9 minutes. Then you can put it in oolong noodles. Q bombs are delicious.

Tip: After the sauce, put the oolong noodles to suck it up, but many gourmets agree that the essence of Xi Shou cooking is actually sauce and eggs, which reduces these two kinds of life condiments. Xi Shou cooking is just like a general hot pot restaurant.