Japanese style beef pot
Introduction:
"On a warm winter day, I love Japanese style beef pot, salty and sweet red soup, beef, vegetables and bean curd. When I wait for a moment, the water is bubbling, the meat is dyed from bright red into hemp color, and I dip in a mouthful of clear yellow egg liquid. This night is over!"
Production steps:
Step 1: clean all ingredients
Step 2: pour all the ingredients into the pot and add 400 ml of water
Step 3: fish out the mullet and onion
Step 4: add a little rock sugar
Step 5: pour into the hotpot, put the ingredients into the pot in turn, boil the meat and taste it
Materials required:
Sliced beef: 6 slices
Mushroom: 3
Tofu: 1 box
Flammulina velutipes: 1
Baby cabbage: 1
Carrot: a little
Jingcong: Half Root
Onion: half
MuYuhua: a little
Raw soy sauce: 4 teaspoons
Old style: 1 spoonful
Salt: right amount
Weilin: 4 teaspoons
Rock sugar: right amount
Note: the key flavor of beef pot soup comes from the fresh and sweet taste of MuYuhua, onion and Weilin.
Production difficulty: simple
Process: boiling
Production time: 20 minutes
Taste: salty and sweet
Chinese PinYin : Ri Shi Niu Rou Guo
Japanese style beef pot
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