Name: Japanese Beef Beef Rice + Thick Egg Braised Bento + Pineapple Orange Juice [manda Xiaoguan]
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: egg; 4 Muyu Flower Broth; 40ml Fermented juice; 2 tablespoons Soy sauce; 1 tablespoon Sugar; 1 tsp salt; A handful of Fat cow; Konjac silk; 200g onion; 150g Broccoli; 1/4 carrot; Some Sake; 3 tablespoons orange; 3 tablespoons pineapple; Ice cube

Japanese Beef Beef Rice + Thick Egg Braised Bento + Pineapple Orange Juice [manda Xiaoguan]

1. Prepare 4 eggs, 40ml of wooden fish broth, 2 tablespoons of fermented wine, 1 teaspoon of light soy sauce, 1 teaspoon of sugar, 1 pinch of salt

2. Boil the katsuobushi in boiling water and filter it to get the katsuobushi broth

3. After lightly beating 4 eggs, add broth, fermented wine, salt, sugar and light soy sauce, stir slightly

4. Use oil-soaked kitchen paper to spread a layer of oil evenly on the bottom of the pot

5. After preheating the pot on low heat, pour 1/3 of the egg mixture

6. Quickly burst the bubbles in the egg liquid and heat the egg liquid evenly

7. When the egg liquid is half solid, roll the egg into three rolls

8. Push the rolled egg to the side of the pan on the side away from you

9. Wipe the bottom of the pan with oiled kitchen paper, and pour in a little less egg wash than before

10. After puncturing the bubbles in the egg liquid, lift up the newly rolled egg and let the egg liquid flow under the egg roll

11. Heat the egg liquid evenly, and roll up when the egg is half set

12. Repeat steps 7-10 twice, add the remaining egg liquid in two parts

13. Pour the rolled thick omelet on the bamboo curtain while it is hot

14. Use a bamboo curtain to roll up the thick egg yaki, and lightly press it with your hands to set the shape

15. Let cool, cut into small pieces, and put them in a bento box

16. Prepare 200g beef beef, 150g shredded konjac, 1/4 onion, appropriate amount of broccoli, appropriate amount of carrot, 3 tablespoons of light soy sauce, 3 tablespoons of sake, 3 tablespoons of fermented rice juice

17. Cut the carrot into thick slices and cut into small flowers

18. Cut the onion lengthwise and break the broccoli into florets

19. Boil a pot of boiling water, add a little salt, and add carrots

20. 1 minute later, add broccoli

21. After cooking for another minute, remove the broccoli and carrots and put them in the bento box

22. Put the onion and konjac shreds in the pot, add half-vegetable water to boil

23. Boil another pot of boiling water, put in the fat beef, remove it immediately after it changes color

24. After the onions are cooked to translucent, add the blanched beef

25. Pour in light soy sauce, sake, fermented wine, and add a little water to submerge the vegetables

26. Cook until the soup is dry, turn off the heat

27. Cover the beef directly on the rice and sprinkle with white sesame seeds for garnish

28. Prepare 1 orange, 1/4 pineapple, 1 cup of ice cubes

29. Peel and cut oranges, 1/4 pineapple cut into pieces

30. Put the fruit cubes and ice cubes in the blender and beat them into juice

31. Put it in the cup, bring your beautiful and artificial lunch, and go out to pretend to be~

Tips:
1. The broth I made this time is a simple version. For the full version, please click on "Izakaya Series: Thick Egg-boiled and Turbid Sake". The broth can be used for tamagoyaki and miso soup;
2. There is a size requirement for the pot for making thick egg-yaki, so use at least four eggs at a time for better molding effect;
3. Be gentle when beating the egg liquid, don't beat the egg;
4. After the egg mixture is placed in the pot, burst the bubbles immediately to avoid local overheating of the egg mixture;
5. Roll the eggs while the egg liquid is half solidified;
6. When the thick egg simmered is done well, there is no obvious layering, and it tastes soft and tender.
7. The fat cow is blanched only to remove the blood foam, don't cook it for too long, and remove it immediately when it changes color;
8. The sake added to the fat beef can be replaced with Chinese-style rice wine, but it is best not to use cooking wine.