Name: Japanese Beef Beef Rice
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 servings Rice; 300g Fat cow; 200g Broccoli; 2/3 onion; 1/2 piece carrot; 15ml Soy sauce; 5g Sugar; 3g salt; 5g Rice wine; 150ml water; Some Peanut oil

Japanese Beef Beef Rice

by Nuan Nuan Shang

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

In addition to a good portion of rice for making fat beef rice at home, cooking also requires skill. First, don't use too much force when washing the rice, otherwise it will break the rice grains and affect the taste of the rice. Secondly, the ratio of water to rice should be determined based on the water absorption of your own rice. The ratio of rice to water marked on Yimichizhuang rice is 1:1.3. Of course, the premise of this ratio is that you have used rice as water control after washing the rice. Procedural. Third, after the cooking process is over, power off and simmer the rice for 10-15 minutes, so that the moistness and elasticity of the rice grains can be more even. In the last step, stir the braised rice up and down to dissipate heat and prevent the rice from breaking, and then seize the time to eat it. As long as the above points are followed, even a novice in the kitchen can make beef rice that is comparable to or even better than that of a restaurant.

Japanese Beef Beef Rice

1. Soak broccoli in salt water for 15 minutes, wash and tear into small flowers, peel and slice carrots

2. Defrost beef at room temperature for later use, shred onion

3. Japanese soy sauce, light soy sauce, salt, sugar, rice wine, mix well

4. Put an appropriate amount of peanut oil in the pan. After the oil is hot, stir fry the beef quickly until the color changes.

5. Add onion shreds and stir-fry evenly

6. Reduce the adjusted sauce and stir fry evenly

7. Add 150ml of water and cook on low heat for 2-3 minutes until the beef is delicious

8. Boil a small pot of water, add a little peanut oil and salt after the water is boiled, and fry the processed broccoli and carrots and then remove the water.

9. Ichimoku rice is cooked according to the instructions at a ratio of rice to water of 1:1.3. After the rice is cooked, remember to simmer for 10-15 minutes to taste better. Place broccoli and carrots on top, top with fried beef onions, and finally add a little more. The soup is ready to eat