Beef nabe is prepared in a completely different way than shabu-shabu. Beef nabe is served in a flat iron pot. First, the pot is heated, then butter is spread all over the bottom of the pot, then green onions are added, then beef is added, and the beef is pan-fried until browned, then seasoned with special seasonings such as soy sauce, wine, and sugar, and then cooked until the flavor of the beef is absorbed, and then the meat is pulled out and dipped into a raw egg and eaten. After that, feel free to add other vegetables and tofu, etc. Finally, add udon noodles and serve with the soup in the hot pot pot for a rich flavor.
Like shabu-shabu, beef used in beef hot pots is also very carefully selected, ranging from high-grade beef, such as the famous Matsusaka beef, to ordinary beef, which of course has a very different flavor and tenderness in the mouth. Imported beef is generally cheaper than domestic beef.
Japanese specialties. Beef hot pot
Japanese beef hot pot is usually served with beef as the main ingredient, and shabu-shabu is also served with cabbage, mushrooms, spinach, green onions, bean sprouts, spring chrysanthemums, tofu, and vermicelli, etc. Finally, there are also Japanese udon noodles, which are eaten with the broth of the beef hot pot, which is very flavorful.
Beef nabe is prepared in a completely different way than shabu-shabu. Beef nabe is served in a flat iron pot. First, the pot is heated, then butter is spread all over the bottom of the pot, then green onions are added, then beef is added, and the beef is pan-fried until browned, then seasoned with special seasonings such as soy sauce, wine, and sugar, and then cooked until the flavor of the beef is absorbed, and then the meat is pulled out and dipped into a raw egg and eaten. After that, feel free to add other vegetables and tofu, etc. Finally, add udon noodles and serve with the soup in the hot pot pot for a rich flavor.
Like shabu-shabu, the beef used in beef hot pot is also very carefully selected, ranging from high-grade beef, such as the famous Matsusaka beef, to ordinary beef, which of course has a very different flavor and tenderness in the mouth. Imported beef is generally cheaper than domestic Japanese beef.
The beef hot pot in Chaozhou has two specialties, one is the beef broth and the other is the beef meatballs. I think this kind of hot pot soup is mainly for drinking, very fresh. But using this soup to cook... But no one knows the ingredients and method of making the soup base. Just like eating Szechuan cuisine, the hot pot is spicy and numbing
Black-Burned Beef
Ingredients
1 box of sliced beef in hot pot, 3 green onions, 1 chili pepper, 2 slices of ginger, 1 tbsp of wine
Seasoning
3 tbsp of oyster sauce, ? tbsp of soy sauce, 1 tbsp of sesame oil, ? tbsp of sugar, and 1 tsp of vinegar
Preparation
1. Thaw the slices first, then break them up so they don't stick in a pile; fish out the green onions, ginger, and shredded chili peppers, shred them, and soak them in water.
2. half a pot of water to boil, add 1 tbsp of wine, and then blanch the beef, meat color white that is fished out, drained and put on the plate.
3. Soak the water onion, ginger, chili pepper, put on the beef, and all the other seasonings in a small bowl, pour on the beef, when serving, mix well can be.
Warnings and explanations
1. When buying beef, with oil flower, fat and lean half of the meat is better.
2. You can also mix the seasoning and put it in a small dish and dip it when serving.
* Hotpot
Beef, shiitake mushrooms, enoki mushrooms, leeks, 3 pak choi, 500 noodles, 2 green onions, coriander, soy sauce, cooking wine, various seasonings
* Hotpot base soup
8 cups of water, dried tuna, kelp
* Seasoning
2 cups of hotpot soup, 1/2 cup of soy sauce, 1/2 cup of vinegar, 1/ 2 cup of radish juice, 4 small green onions, 1/ 2 cup of radish juice. 2 cups, 4 small onions, whole sesame seeds, lemon
* Seasoning for meat
3 spoons of soy sauce, 1 spoon of minced green onion, sugar, cooking wine, minced garlic, sesame salt, pepper, sesame oil
▓ Hotpot noodle practice ▓
1. Hotpot base soup practice: add water to the pot, put in the kelp, turn off the fire when the water boils, and put the dried tuna in the soup to soak for 20 minutes, and pour out
2. Cutting of ingredients: beef should be thinly sliced and frozen, mushrooms and cabbage should be thinly sliced, green onions should be cut on the diagonal, enoki mushrooms should be scattered after removing the ends, leeks should be cut into 7-8 cm length, and Chrysanthemums should be cleaned.
3. For the sauce, add soy sauce, vinegar, radish juice, finely chopped scallions, and whole sesame seeds to 2 cups of hot pot soup and stir well.
4. Cook in the hot pot stock: Once the hot pot stock has been flavored with soy sauce and cooking wine, add the prepared vegetables and meat to the pot and cook until done, then add the sauce. After finishing the meat and vegetables, put in the thin noodles, then add onion, minced garlic, pepper and sesame salt and bring to a boil, and finally season with salt and pepper. Ready to .
------ in give you a Maodu hot pot ------
Maodu hot pot
Maodu hot pot
Maodu hot pot, the traditional Sichuan famous dish! The most famous of all is Chongqing, which is the capital of China. Most famous in Chongqing. Beef tripe as the main ingredient, with beef liver, beef waist, yellow ox back willow meat, etc., by the eaters of self-shabu self-eating. It is characterized by a heavy spicy flavor, thick and fresh soup, and is suitable for all seasons. Hotpot has a long history in China, and the Sichuan-Chongqing tripe hotpot originated earlier, in the middle of the Qing Dynasty, when it was already prevalent in the city.
Raw materials: 250 grams of beef tripe, 100 grams of beef liver, 100 grams of beef waist, 150 grams of yellow ox back willow meat, 100 grams of beef spinal cord, fresh vegetables.
Seasoning: 300 grams of butter, bean curd, ginger, chili peppers, pepper, cooking wine, edamame, mash juice, refined salt.
Method: take the tripe, shake out the debris, spread on the case, the tripe leaf layer straightening, and then wash with water repeatedly until no black film and grassy flavor, cut off the edge of the belly door, tear off the bottom (no tripe leaves on the side of the oil skin), to a large and small leaves for a company, cut off along the grain, and then straighten out the leaves of each company to flatten out the slice of cuts, bleached up in cool water. Cut the beef liver, beef loin, and yellow ox back pork into large thin slices. Cut green onion and green garlic cloves into large thin slices. Cut green onion and green garlic cloves into 6-centimeter long pieces. Fresh vegetables (lotus white, celery, cabbage, pea shoots can be used) washed with water, torn into long pieces. Frying pan set on medium heat, under the butter burned to 6 into the heat, into the chopped bean curd fried crisp, add ginger, chili, pepper fried incense, add beef broth 1.25 kg boiling, sheng into the casserole, set on high heat, into the wine, edamame (chopped), mash juice, boiling flavor, skimming foam (do not skim the floating oil), to become the hot pot marinade. When eating, the hot pot marinade boil on the table. On the table, beef spinal cord can be first into the hot pot, the other meat and vegetable lettuce pieces into a small plate, and salt, butter on the table at the same time. Meat and vegetarian raw materials as you eat with hot, and according to the soup flavor of the appropriate amount of salt and butter, when the table to each eater to prepare a disk of sesame oil for dipping.