Japanese specialties. Beef Hotpot Japanese beef hot pot is generally based on beef, which is accompanied by Chinese cabbage, mushrooms, spinach, green onions, bean sprouts, spring chrysanthemums, tofu, vermicelli, etc., and finally Japanese Udong noodles, which are eaten as the soup of beef hot pot and have a unique flavor.

The cooking methods of beef chafing dish and meat rinse are completely different. The beef chafing dish uses a flat-bottomed iron pan. First, the pot is heated, and then the bottom of the pot is covered with butter. Then, the onion is added, followed by the beef, which is fried until it becomes discolored. Then, special seasonings such as soy sauce, wine and sugar are added, and the beef is cooked until it tastes delicious. Then, the meat is taken out and eaten with raw eggs. After that, you can add other vegetables and tofu at will, and finally add Udong noodles to eat with the soup in the hot pot, which has a strong taste.

Like hotpot, beef used in beef chafing dish is very particular, including high-grade beef such as famous Matsuzaka beef and ordinary beef. Of course, the taste and smoothness are quite different. Compared with Japanese domestic beef, generally imported beef is cheaper.

Japanese special cuisine. Beef chafing dish

Beef chafing dish in Japan is generally based on beef, which is accompanied with Chinese cabbage, mushrooms, spinach, green onions, bean sprouts, spring chrysanthemum, tofu, vermicelli, etc., and finally, Japanese Udong noodles, which is the soup of beef chafing dish, and has a unique flavor.

The cooking methods of beef chafing dish and meat rinse are completely different. The beef chafing dish uses a flat-bottomed iron pan. First, the pot is heated, and then the bottom of the pot is coated with butter. Then, the onion is added, followed by the beef, which is fried until it becomes discolored. Then, special seasonings such as soy sauce, wine and sugar are added, and the beef is cooked until it tastes delicious. Then, the meat is taken out and eaten with raw eggs. After that, you can add other vegetables and tofu at will, and finally add Udong noodles to eat with the soup in the hot pot, which has a strong taste.

Like hotpot, beef used in beef chafing dish is very particular, including high-grade beef such as famous Matsuzaka beef and ordinary beef. Of course, the taste and smoothness are quite different. Compared with Japanese domestic beef, generally imported beef is cheaper.

Chaozhou beef hotpot has two characteristics, one is beef broth, and the other is refreshing beef balls. I think the soup in this hot pot is mainly for drinking, and it is very fresh. But cooking with this soup ... but no one knows the material and preparation method of the soup base. Just like eating Sichuan food, the spicy

boiled beef

ingredients of hot pot

1 box of beef slices in hot pot, 3 onions, 1 pepper, 2 ginger slices, 1 tablespoon of wine

seasoning

3 tablespoons of oyster sauce, half a tablespoon of soy sauce, 1 tablespoon of sesame oil, half a tablespoon of sugar and 1 teaspoon of vinegar

Method

. Remove shredded onion, ginger and pepper, cut into shreds and soak in clear water.

2. bring half a pot of water to a boil, add 1 tablespoon of wine, blanch the beef, take it out when the meat turns white, drain it and put it on a plate.

3. Take out the onion, ginger and shredded pepper soaked in water, put them on the beef, and mix all the seasonings in a small bowl, pour them on the beef, and mix well when eating.

exhortation and explanation

1. When buying beef, it's better to choose the pork slices with oily flowers, which are both fat and thin.

2. You can also put the seasoning in a small dish and dip it when eating.

* Hotpot

Beef, Lentinus edodes, Flammulina velutipes, Chinese chives, 3 Chinese cabbages, 5 noodles, 2 onions, Chrysanthemum morifolium, soy sauce, cooking wine, various seasonings

* 8 cups of hot pot bottom soup

water, dried tuna and kelp

* Hotpot soup with sauce

. 1 tsp chopped green onion, sugar, cooking wine, minced garlic, sesame salt, pepper and sesame oil

▓ Hot pot noodle method ▓

1. Hot pot bottom soup method: add water to the pot, put it into the sea, turn off the fire after the water boils, and then soak the dried tuna in the soup for 2 minutes, then pour out the soup.

2. Cutting method of materials: beef should be sliced and frozen, mushrooms and cabbages should be cut very thin, onions should be cut obliquely, Flammulina velutipes should be scattered after removing both ends, leeks should be cut into 7-8cm long, and chrysanthemum should be washed.

3. the method of sauce: add soy sauce, vinegar, radish juice, finely cut shallots, whole sesame seeds, etc. into 2 cups of hot pot soup, and stir evenly.

4. Cook in the hot pot soup: As soon as the hot pot soup with soy sauce and cooking wine is boiled, put the prepared vegetables and meat into the pot, and add the sauce after cooking. After eating the meat and vegetables, add the fine noodles, add the onion, minced garlic, pepper, sesame salt, etc. to boil, and finally season with salt and pepper. Yes.

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beef omasum hotpot

beef omasum hotpot, a traditional Sichuan dish. Chongqing is the most famous. Beef tripe is the main ingredient, with beef liver, beef loin, beef tenderloin and so on, which is rinsed by the eater. It is characterized by heavy spicy taste, thick and fresh soup, and is suitable for all seasons. Hot pot has a long history in China, and Sichuan Chongqing beef omasum hot pot originated earlier. By the middle of Qing Dynasty, it had been popular in the city.

raw materials: beef tripe 25g, beef liver 1g, beef loin 1g, beef loin 15g, beef spinal cord 1g, fresh vegetables.

seasoning: 3g butter, watercress, Jiang Mo, capsicum, pepper, cooking wine, lobster sauce, fermented glutinous rice juice and refined salt. ?

Method: Take beef tripe, shake off all the sundries, spread it on the table, straighten the tripe leaves layer by layer, then wash it repeatedly with clear water until there is no black film and grass smell, cut off the edge of the tripe door, tear off the oil skin at the bottom (the side without tripe leaves), cut off a large leaf and a small leaf as a whole, cut it along the grain, then straighten and spread each leaf, and float the cut pieces with cold water. Beef liver, beef loin and beef tenderloin are all cut into large slices. Onion and green garlic seedlings are cut into large slices. Onion and green garlic seedlings are all cut into 6 cm long segments. Fresh vegetables (lotus white, celery, curly heart white and pea seedlings can be used) are washed with clear water and torn into long pieces. Put the frying pan on medium heat, add butter and heat it to 6%, add chopped watercress and stir fry until crisp, add Jiang Mo, pepper and pepper and stir fry until fragrant, add 1.25kg beef soup and bring to a boil. Put it in a casserole, put it on high heat, add cooking wine, black bean sauce (chopped) and fermented glutinous rice juice, and bring to a boil, and skim off the floating foam (don't skim off the floating oil) to become hot pot marinade. When eating, bring the hot pot marinade to the table. When serving, the beef spinal cord can be put into the hot pot first, and other vegetarian lettuce slices are put into small plates respectively, and served at the same time with refined salt and butter. Meat and vegetable raw materials are scalded as you eat, and refined salt and beef oil are added according to the taste of the soup. When serving, a dish of sesame oil is prepared for each eater for dipping.