How to cook a Japanese snack, Shaji Shao?

The traditional way to eat vegetarian chicken is to take it out directly from the flat-bottomed hot wok (or electric wok) placed in the middle of the dining table. Everyone puts a raw egg in their soup bowl and breaks it with chopsticks as dipping sauce. When eating, use chopsticks to pick up a palatable amount directly from the pot and dip it in the egg liquid before eating.

Ingredients: 500g beef tenderloin, 3 shallots, scallions 1 root, leeks 1 root, carrots1root, 250g Tricholoma with pedicel, 2 Chinese cabbage kernels 1/2, old tofu 100g, and green.

Ingredients: 6 tablespoons of Japanese soy sauce (90ml), 4 tablespoons of beef stock (60ml), 4 tablespoons of Japanese sake (60ml), 4 tablespoons of Lin Wei (60ml), 1 tablespoon of sugar (15g) and 4 tablespoons of oil (60ml).

1. Cut the slightly frozen beef into as thin slices as possible (about 2-3mm thick), spread it on a large plate, cover it and put it in the refrigerator for refrigeration.

2. Cut the white onion into 6 small pieces. The onion is cut obliquely. Cut leek into 4-5cm long pieces. Carrots are cut into pieces as long as leeks. Slice the Tricholoma. Remove the dry leaves from the outside of the cabbage pit, cut off the neck, and then tear them into palatable pieces. Cut tofu into 1cm thick slices. Take root of mung bean sprouts. Cut the bamboo shoots into pieces of suitable size. Put all the cut vegetables and tofu slices neatly on the big plate with the meat slices.

3. Cook Japanese chicken noodles (or mung bean vermicelli) for about 2-5 minutes until it is half cooked. Don't overcook it, lest you be defeated. After draining the water, cut it into 5cm strips with scissors (it is easier to pick it up with chopsticks when eating). Put noodles on the same plate as beef fillet, vegetables and tofu.

4. Making sauce: Put soy sauce, beef soup, sake, Lin Wei and white sugar into a medium-sized container and stir well until the white sugar is completely melted.

5. Heat the cauldron before eating, or use an electric cooker. Brush the bottom of the pot with oil. When the heating channel is high, add some shallots, leeks, carrot slices, dried mushrooms, Chinese cabbage, bamboo shoots, dried mushrooms and tofu slices, stir-fry for about 2 minutes, shake the bottom of the pot from time to time, turn it gently, and pour in a proper amount of sauce. Pay attention to stir-fry each material separately as far as possible.

6. Push all kinds of vegetables and tofu to the side of the pot, then add some bean sprouts and noodles, pour in the right amount of sauce and stir fry gently for about 1 minute, and push it to the side of the pot.

7. Spread some tenderloin slices flat in the pot and fry for 30 seconds on each side (pay attention to the time, don't fry them too hard! )。 Pour a little sauce on the sliced meat, turn it over, let the sliced meat absorb the sauce, and fry for another 30 seconds until the sliced meat turns brown.

8. Turn off the heat, stir-fry all the ingredients, and then pour in the right amount of sauce to eat!

1. The traditional way to eat vegetarian chicken is to take it out directly from the flat-bottomed hot frying pan (or electric frying pan) placed in the middle of the dining table. Everyone puts a raw egg in their soup bowl and breaks it with chopsticks as dipping sauce. When eating, use chopsticks to pick up a palatable amount directly from the pot and dip it in the egg liquid before eating.

2. When burning the second pot again, reheat the pot to high temperature and repeat the above cooking steps. All the delicious food has been eaten, and the soup in the pot has absorbed all the delicious ingredients. You can drink it directly or eat it with white rice.

3. Don't put the meat slices and vegetarian dishes all at once, but put them in batches as needed to avoid the ingredients from becoming stale because they are cooked for too long. Step 1-4 of this recipe can be finished 30 minutes in advance, so as not to wait for the guests in a hurry.

Don't be discouraged if you can't buy noodles for chicken vegetarian dishes. You can use mung bean vermicelli with high elasticity and good quality instead.