1, sukiyaki. Ingredients: 200g beef, 1 scallion, 1/4 yellow onion, 1 baby cabbage, 1 carrot, 3 shiitake mushrooms, 1/3 tofu, 1 white mushrooms, 1/2 box of shredded konjac, 1 raw egg, 125g tamari soy sauce, 125g cooking sake, 125g monosodium glutamate, and 50g sugar. Directions: Prepare the sauce by mixing tamari soy sauce, cooking sake, monosodium glutamate, and sugar in a ratio of 1:1:1:0.5 and set aside. Mix well in the ratio of 1:1:1:1:0.5 and set aside. Wash and cut the vegetables, cut the scallion into pieces, slice the onion, and cut the cabbage into large pieces. Cut carrots into small flowers. Mushrooms cut out hexagonal flowers. Tofu is seared on the top and bottom with a geyser, or can be roasted on a pan for flavor, cut in large chunks. You can heat up the pan with butter, I didn't get any large chunks of butterfat, so just pour some regular cooking oil over it. Start by browning the shallots and onions. Fry a few slices of beef first, pour 1 tablespoon of sauce and brown. Break 1 raw egg for dipping. There are 3 reasons to use raw egg for dipping: firstly, it cools down the beef quickly, secondly, it buffers the salty flavor, and thirdly, it locks in the juices of the beef, and the smooth texture of the egg will instantly enhance the tenderness of the beef. Prepared vegetables all set in, and finally, the appropriate amount of dripping into the sauce, pay attention not to put too much, mainly to burn out the juice of the vegetables themselves.

2, Japanese-style udon noodles. Ingredients: 200 grams of udon noodles, 50 grams of fatty beef slices, 2 hearts of greens, 1 mushroom. Seasoning: Japanese soy sauce 20 grams, Japanese soy sauce 20 ml, squid ink 1 gram, 5 ml of sake, 10 ml of mirin, 20 ml of broth. practice: pot into the broth, Japanese soy sauce, Japanese soy sauce, squid ink, sake and mirin, low heat to cook for about 5 minutes to open, add the udon noodles, after 3 minutes into the bowl. Blanch the greens hearts and shiitake mushrooms and arrange them in the noodles. Drizzle a little soy sauce on the slices of fatty beef, pan-fry over high heat for about 10 seconds, and serve in a bowl.

3, Tamago Yaki. Ingredients raw materials: 2 eggs, milk 20g, salt. Practice: egg beaten, try to beat a little loose, add milk and continue to beat well. Pour a little bit of oil, brush with a brush, you can not brush. Pour half of the egg mixture into the pan and shake well (the whole low heat, otherwise it is easy to paste the pan). When half dry, use a silicone spatula to roll up the omelette a little bit, and pour in the rest of the egg mixture when rolled to a large portion, it will be better to blend together. Rolled with a silicone spatula cut pieces, plate, tender and delicious.