Presented To: 4 People
Ingredients:
2 tablespoons vegetable oil
1 / 4 teaspoon sesame oil
2 cloves garlic, finely chopped
150 grams of beef for sukiyaki *
200 grams baby bokcoy **
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 / 2 teaspoon ground pepper
1 / 2 teaspoon salt
100 ml water
1 / 2 teaspoon flour or cornstarch, dissolve it with a little cold water
* beef for sukiyaki, is thinly sliced beef with less fat, and is usuallyused to make sukiyaki hidangna. If no, could be replaced with thinlysliced beef.
** Baby Bokcoy is bokcoy (a type of cabbage that looks like aspoon) in a small size. Can be replaced with green mustard(caisim), or young kailan.
How to prepare:
1. Heat the vegetable oil and sesame oil.
2. Saute garlic until golden.
3. Add beef sukiyaki, and cook until stiff.
4. Enter bokcoy, enlarging the fire, and cook until wilted.
5. Add seasonings and water, bring to a boil.
6. Pour the starch solution, stirring until thickened, remove from heat.
7. Serve warm.
Ingredients: * 150 g beef spinach * 50 g * 50 g * 50 g glass noodles green onion *100g tofu * 50 g * 50 g mushroom bamboo shoot * sukiyaki sauce Instructions: * Beefcut thin. Spinach cleaned, glass noodles drenched with hot water. Oblique cut green onion, thinly cut bamboo shoots. Ear mushrooms soaked in warm water. Knowdigongso white with a little oil (so as not destroyed). * Sukiyaki Sauce: o 1 / 5 liter ofKikkoman Shoyu o 1 / 2 liter o 1 tablespoon mirin sugar 5 g flavoring o o 1 cup sakeAll blended and bring to a boil, but not for too long. so as not to burn. * Heat the panwith a little butter (the fat cow is better). Enter the above vegetable slowly (alternatelywith beef) and then flush with the sauce (little by little). If you have been cooking can be enjoyed immediately.
Ingredients: 250 gr Head Squid 1 / 2 tsp lemon juice 1 tsp soy sauce dyeing Materials:2 cloves bw.putih, puree 1 tablespoon rice powder 1 / 2 teaspoon cornstarch 3tablespoons cake flour 90 ml water 1 / 2 tsp salt 1 / 4 tsp chicken stock powder beefIngredients: 50 grams of coarse bread crumbs Directions: 1. Soak the head of thesquid with lime and fish sauce. Let stand 1 hour. 2. Mix a solution of dye 3. Dip squidinto the dye solution 4. Roll into coarse breadcrumbs 5. Fry until dry
