50 grams of tofu

50g cabbage

50 grams of radish

50 grams of mushrooms

Flammulina velutipes 20g

Konjac 30g

Fat cattle100g

Onion 30g

5 grams of oyster sauce

5 grams of onion

5 grams of ginger

5 g garlic

3 grams of salt

Methods/steps

Slice the tofu and fry it in oil until both sides are golden. Cut the root of Flammulina velutipes and wash it.

The practice of sukiyaki

Wash and slice the white radish. Wash the mushrooms and cut the back with a cross knife.

The practice of sukiyaki

Wash the cabbage and cut into pieces. Wash the chrysanthemums.

The practice of sukiyaki

Get ready, fat cow.

The practice of sukiyaki

After pouring out the water inside, wash the konjac silk twice with clear water. You can also add udon noodles, but I forgot to add them later.

The practice of sukiyaki

I bought it on Xi Shou Baked Soup Online.

The practice of sukiyaki

Burn oil in the pot. When the oil is hot, the shallots will explode.

The practice of sukiyaki

Add cabbage and radish to the bottom, then add fried tofu, add mushrooms, Flammulina velutipes and shredded konjac. Add Xi Shou to cook the soup and heat the water, but there are no ingredients.

The practice of sukiyaki

When the water boils again, cook for another two minutes, then add the fat beef and chrysanthemum. I also added some ham sausage.

The practice of sukiyaki

After all the ingredients are put into the pot, cook for three to five minutes. If there is floating foam, you can skim it off. Super delicious, sweet.

The practice of sukiyaki

end

Matters needing attention

You can choose the juice of sukiyaki according to your preference!

Besides,

Method one

Ingredients: 600g beef slices, 4 shallots, 300g spring chrysanthemum, Chinese cabbage 1/2 trees, Flammulina velutipes 1 tree, 8 raw mushrooms, shredded medicine 1 bag, 4 pieces of baked tofu, Ge Fen 1 root and shredded burdock/kloc-.

Shouxishao

Soup base: 1/2 cups of Chai Yu stock, 1/2 cups of sweet cooking wine and thick soy sauce, 2 tablespoons of sugar, a little wine: 1, washed chrysanthemum and Chinese cabbage, and cut into appropriate sizes. Cut the onion into pieces. Wash mushrooms. Blanch the cut medicine in boiling water for a while, and then take it out. Pueraria lobata vermicelli is soft in water.

2. When the pot is hot, turn to low heat, pour cream on it, add shredded burdock, shredded onion and stir fry for a while.

3. Add the soup base, add other ingredients and cook until cooked, and then scoop up the whole egg liquid and serve.

Dip in juice: whole egg juice

Method 2

Ingredients: sliced beef, onion, old tofu, shredded konjac, wormwood stalk, Chinese cabbage, radish, kelp, mushrooms, Flammulina velutipes and Agrocybe aegerita.

Seasoning: Japanese soy sauce, sake, Lin Wei (a sweet juice with a little alcohol, which is necessary for many Japanese dishes), sugar, Muyu flower, Muyu element and Chili powder.

Exercise:

1. In a non-stick pan, add a little olive oil and fry the tofu until both sides turn yellow. Tofu had better be sucked with a dry towel before frying.

2, tofu on the table, put some olive oil in the pot, stir-fry the onion and fat beef a little, and the beef can be served when it changes color.

Step 3 make sauce. Mix with 100ml Japanese soy sauce, 100ml Lin Wei, 2 tablespoons sake, 2 tablespoons sugar, 3 tablespoons wooden fish essence, 1 tablespoon salt and Chili powder.

4. Add water directly into the pot where the beef has been fried, add kelp, radish, Chinese cabbage ribs and mushrooms that are difficult to cook, add sauce, and cook for 10 minute on medium fire, then add wormwood stalks, Chinese cabbage, shredded konjac, Flammulina velutipes, Agrocybe aegerita and tofu, and continue to cook for more than 10 minute, leaving only 650 minutes after collecting water.