The method of using Japanese style beef to cover rice

Health benefits

Onion: Moisturizing intestines

Carrots: invigorate the spleen

Konjac: Detoxification

Ingredients and materials

100g onion

Carrot 10cm segment

Moderate amount of konjac

Mushroom 50g

Flammulina velutipes 50g

Beef Roll 200g

2 cloves of garlic

Moderate amount of ginger

Moderate amount of scallion white

Moderate amount of white sesame seeds

Two spoons of soy sauce

A spoonful of cooking wine

One spoonful of white sugar

One teaspoon of salt

The method of using Japanese style beef to cover rice

1. Prepare the ingredients.

2.Soak konjac in hot water for ten minutes.

3. Cut the white onion into strips.

4. Slice carrots.

5. Cut the scallion white into thin strips, and slice the ginger and garlic.

6. Boil water in a pot and add carrot slices.

7. Blanch until cooked and remove for later use.

8. Take out a slice of beef fat and choose to be fat or thin as you like.

9. Boil water in a pot and add a spoonful of cooking wine when the water boils.

10. Pour in the fat beef roll and open the meat roll before it is cooked.

11. If foam appears when the water boils, immediately remove it without fully cooking it.

12. Reserve fat cattle.

13. Heat the wok and stir fry the onions.

14. When the onion becomes soft, add mushrooms, scallions, ginger, and garlic, stir fry until the onion changes color. Add two tablespoons of soy sauce, one tablespoon of cooking wine, one tablespoon of white sugar, and one teaspoon of salt, stir fry evenly.

15. Add half a bowl of water and put in the shiitake mushrooms.

16. Add beef fat and konjac, stir fry evenly, and simmer slightly.

17. Half of the soup is left, add water and starch to make it thin.

18. Pour rice into a bowl, spread the ingredients, pour in two spoons of soup, add a few blanched carrot slices, and sprinkle sesame seeds on top.

Tips

1. Carrots cooked separately will have a brighter color. If you don't mind cooking them with other ingredients, you can also cook them together. 2. You can also keep the scallion white without adding it, and adjust the amount of other ingredients according to personal preferences. It is recommended to use more onions, as they have a good taste and do not feel dry and meaty when eaten. 3. I prefer colors that are heavier and add more soy sauce and less salt. 4. Thin dots will make the soup richer. Wishing you all a pleasant meal.

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