Donburi refers to rice bowl. It is a very popular food nowadays, and it is also a very optional food, because there are many types of rice bowls. In the process of making rice bowl, rice bowl juice is also made, which is the soup that is poured on the rice bowl. If the rice bowl sauce is delicious, the rice bowl will also be delicious. So, how to make rice bowl sauce? The following will introduce it to you.

1. How to make rice bowl sauce

Ingredients: 300 grams of beef, 50 grams of ginger, 1 green onion, 100 grams of white radish, 15 grams of kombu, bonito flakes 30 grams, beef bone stock 3000㏄, soy sauce 120㏄, rice wine 100㏄, sugar 60g

Method:

1. Boil the beef in a boiling pot to remove the dirty blood, drain After the water is dried, put it into the beef bone stock and cook for about 30 minutes, then take it out and let it cool. After cooling, cut it into thick pieces of 4 cm × 3 cm × 2 cm and set aside.

2. Cut the white radish into rectangular slices, blanch in a boiling pot for 1 minute and remove; peel and slice the ginger; cut the green onion into sections and set aside.

3. Bring the beef bone stock to a boil, add the bonito flakes, turn off the heat and let it sit for about 30 minutes, then filter out the bonito flakes and set aside.

4. Put all the ingredients in steps 1 and 2 and all the seasonings into the soup pot of step 3, simmer over low heat for 2.5 hours, and finally remove the kombu, chopped ginger, and green onions.

2. How to make braised beef rice bowl

1. Cut the beef into pieces, boil it with hot water and take it out.

2. Sauté the onions and ginger in an oil pan until fragrant, then add the spicy bean paste, then add the beef cubes and stir-fry, add soy sauce, sugar pepper, wine, MSG and star anise, and finally soak in water. Beef, cook slowly over low heat until the juice is thick and the meat is crispy and fragrant.

3. Finally, cover the cooked braised beef on top of the rice (pay attention to picking out the star anise).

3. How to make fish fillet rice bowl with tomato sauce

1. Divide the rice into 2 portions and place them in bowls; wash the fungus and cut into small pieces; remove the roots and leaves of celery , wash and cut into small cubes; slice the fish into slices, add salt, cooking wine, and minced ginger, stir evenly, and marinate for about 20 minutes.

2. Put the pot on the fire, heat the oil until it is 80% hot, add the marinated fish fillets, stir-fry until cooked, and serve.

3. Heat the oil in the original pot, add fungus and celery and stir-fry for a few times. Add tomato paste and a little water. After boiling, add fish fillets and MSG, stir-fry evenly, and pour Serve over rice.