1. Cut the old tofu into small pieces and fry it in the pan first.

2. Slice green onions, wash Flammulina velutipes and Folium Artemisiae Argyi, drain water, and cut some small flowers on mushrooms.

3. Start doing it when you are ready. Cut a piece of butter, melt it in a heated pot and spread it.

4. Add beef and fry it, sprinkle some sugar on it.

5. Then pour in the sauce (wine, Japanese soy sauce, a little water).

6. Push the beef aside, add mushrooms, Flammulina velutipes, tofu, green onions and shredded konjac, put a handful of Artemisia in the middle, cover the pot and stew for a while.

7. Boil and serve. Remember to eat it with fresh raw egg liquid. It is really tender and juicy.

Remember to eat all the vegetables in the last pot before adding the remaining ingredients for the second time.

Of course, there are a thousand ways to open a birthday celebration in the hearts of a thousand people. The so-called perfect birthday celebration has never been a reference template. But if a birthday celebration can gather the following points, it will be considered excellent.

First of all, you need a good pot. Different from other pots that advocate stewing, we should pay attention to the soup and not miss the birthday celebration of the ingredients. The spout should be large, the bottom of the pot should be flat and the pot body should be shallow. Such a pot is convenient for spreading the ingredients, allowing them to fully contact with the sauce and absorb the flavor of the sauce.

Moreover, it must be a cast iron pot, which can quickly conduct heat to lock the umami taste of food and keep it warm for a long time.

Secondly, if the beef as the protagonist is tender, it must be sliced, the most advanced pot, and the first entrance. Pay special attention when stacking, and don't get together with konjac silk. Because the konjac shreds contain lime, the calcium precipitated during baking will cause the meat to harden and turn black, which will make the beef with Xi Shou roasted soul suffer a double blow in taste and appearance.

Knock the sterile eggs into the bowl for nine and a half times to make them break evenly. Egg liquid can not only cool the steaming food just out of the pot, but also protect the fragile oral cavity and esophageal mucosa; It can also be wrapped in all directions to lock the freshness of soup and ingredients. With the help of egg liquid, you only need to inhale the storm.