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日本式火鍋 (壽喜燒) |
Janpanese Sukiyaki (Hot-Pot) |
材料
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牛柳 1 磅( 切薄片 )
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大蝦 1 磅 ( 去殼,去腸,洗淨掠乾 )
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笌菜 1 磅 (洗淨,掠乾 )
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冬菇 8 隻 ( 浸軟,切片 )
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紹菜 半磅 (切半吋闊 )
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豆腐 1 盒 14-16 OZ ( 切厚片 )
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紅蘿蔔 1 條 ( 切薄片或切絲 )
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菠菜葉 4 OZ
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粉絲 1 扎 4 OZ (用 凍水浸軟,掠乾待用 )
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鷄蛋 6 隻 ( 隨意 )
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油 1 湯匙
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Ingredient
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1 lb. Filet Minon or beef - thin-sliced
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1 lb. shrimp - remove shell; gutted; cleaned and dry.
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1 lb. bean sprout - cleaned; drained.
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8 pieces mushroom - soked in wated till soft; sliced.
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1/2 lb. Napa Cabbage
- cut 1/2" slices.
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1 box tofu(14-16oz)
- cut thick cubes.
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1 carrot - julienned or sliced.
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4 ozs. Spinach leaves.
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1 packet(4 oz.) bean noodle; soked till soft in water; set aside for later use
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6 eggs - number optional
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湯調味料
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Sukiyaki Sauce 1 杯 ( 若買不到Sukiyaki Sauce,可改用以下物料替代:鷄湯 2/3 杯,酒 1/3杯,醋 2 湯匙,糖 1湯匙 )
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豉油 1/4杯
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糖 2 湯匙
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麻油 2 茶匙
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鹽, 適量
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Soup Base Seasoning
- 1 cup Sukiyaki Sauce (see video); can substitute with 2/3 cup chicken broth; 1/3 cup wine; 2 Tbsp vinegar & 1 Tbsp sugar.
- 1/4 soy sauce.
- 2 Tbsp sugar.
- 2 tsp sesame oil.
- salt - to taste.
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製法 |
Method |
- 在大鍋中煮熱油,加入冬菇,紅蘿蔔,紹菜,菠菜,豆腐等
蔬菜類材料,每種材料各佔一位置, ( 不混合 ),再倒入
調味湯料,加蓋煮浪
- 再加入大蝦,牛肉,芽菜,粉絲
- 全部材料翻滚後,加入鷄蛋,即可享用
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- Heat oil in pan ( or table-top pan - see video); add mushroom, carrot, napa cabbage, spinach, tofu (each item separated - no mixing); then add soup base seasoning; covered till boiling.
- Add shrimp. beef, bean sprout & bean noodle.
- Cook all items till re-boil; add egg; ENJOY
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