Doing method
1? Wash Chinese cabbage, tofu, mushrooms, winter bamboo shoots, Flammulina velutipes, wormwood stalks, konjac shreds, onions and green onions and put them in a pot.
2? Add appropriate amount of water to all seasonings to make sauce, pour it into the pot according to personal taste, cook it with the dish, and finally add beef slices.
Cooking experience of Japanese beef hotpot;
The practice of this hot pot is relatively simple, just pay attention to controlling the amount of sauce. The method of making Japanese beef hot pot is not simple, and the above description can't make authentic Japanese beef hot pot. Different regions have different production methods and materials, including Kanto style and Kansai style. Here is the most classic and traditional Japanese beef hotpot production process. The pot should be flat-bottomed. First, turn on a small fire to heat the pot, then coat it with butter. Then, fill the pot with beef slices. Be sure to spread the beef evenly. Then, sprinkle a layer of white sugar evenly (this step is crucial, there will be no authentic Japanese beef hot pot without sugar), and then sprinkle with Japanese soy sauce and shochu (if you can't buy it in China, you have to use soy sauce and yellow wine instead, which will be different in taste but also very flavorful). If it's Kanto flavor, add the special sauce (China can use broth instead of just a small amount, which is not necessary, and you can skip Kansai flavor without this step), and then pile the beef aside and put other auxiliary materials, mainly onion, konjac shreds, roasted tofu, mushrooms and Flammulina velutipes (there are also konjac shreds with Chinese cabbage, which can be replaced by frozen tofu with vermicelli instead of roasted tofu). The most important point to note is that Japanese hot pot is not like China's hot pot. Everything is mixed in the pot. When cooking Japanese hot pot, the main ingredients must be placed in a corner according to the pie-like scale diagram. The highest level of Japanese hot pot is not to cross each other's taste. At this time, put the chrysanthemum vegetable in the pot and wait for 3 minutes. At this time, you can prepare the egg liquid. The method of making the egg liquid is very simple. You can beat a raw egg in an empty bowl and stir it with chopsticks for 9 times, so you don't have to stir the chicken too fully. Egg liquid is not poured in and out of the pot. This one is used when eating hot pot, which is equivalent to the standard Japanese beef hot pot with sesame sauce and triple oil that China eats hot pot. Even if it is finished, eating egg liquid is the highest enjoyment.