Sukiyaki is a hot pot that is widely loved in Japan in winter. The content and practice are extremely simple and the taste is delicious. The good snowflake beef and a high quality fresh egg are the soul of the whole pot. ———《厨娘物语》
Konjac cutting strip
Cut mushrooms, enoki mushroom roots, and Pleurotus eryngii slices
Snowflake beef slice
Pan fried fire tofu to golden yellow
Evenly spread the butter on the bottom of the sukiyaki pot
Add snowflake beef slices
Sprinkle with sugar
Pour Japanese soy sauce
Add the right amount of water
Put green onion, konjac, shiitake mushroom, tofu, enoki mushroom and oyster mushroom
Put a handful of wormwood
Cook for five minutes
Beat the fresh eggs into a bowl and mix them into whole egg juice for use as a clam sauce. (Wikipedia includes: Mixing 'nine and one-half' to maximize the sticky taste of egg whites.)
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Questions about whole egg liquid: Many people say that they don't understand why they use egg liquid to make oyster sauce. That's because sukiyaki has a heavier taste. It can neutralize the taste with raw egg liquid, making the meat smoother and the taste of the ingredients. will be better. Children who want to be brave to try can buy high-quality fresh organic eggs and eat them with confidence. If you don't eat raw children's shoes, you can use egg liquid! Taste the food and enjoy it as you like.