Warm-up in winter - cabbage, enoki mushrooms and tomato fat beef pot
| Fat Cow 500 grams | Cabbage leaves 25 tablets |
| Garlic 6 petals | Ginger 1 block |
| Enoki mushroom 1 pack 400g | Kawasaki Two spoons |
| Tomato 3 |
Step 1
Unroll the fat beef rolls and rinse them in water for half an hour, changing the water three times in between.
Step 2
Wash appropriate amount of enoki mushrooms and cabbage and set aside.
Step 3
Blanch tomatoes in boiling water, peel and chop or mash.
Step 4
A layer of cabbage and a layer of fat beef are stacked on top of each other.
Step 5
Layer upon layer.
Step 6
1 pound of fat beef, 25 slices of cabbage stacked in a pile.
Step 7
Add oil to the electric hot pot, adjust the heat to the highest setting, add ginger and garlic and stir-fry for a while. I poured the oil into light soy sauce at first, so I’ll just make do with it haha
Step 8
Add tomatoes and stir-fry for 2 minutes. Tomatoes need oil to stir out lycopene.
Step 9
Add half a pot of boiling water, add 3 tablespoons of salt, 2 tablespoons of chicken essence, and 1 tablespoon of nand.
Step 10
Put the cabbage in and put the enoki mushrooms in the gaps on both sides. I originally wanted to put them into a flower, but I was afraid of burning them, so I just threw them in and cooked them., as long as it’s delicious, haha
Step 11
Cover the pot and simmer over high heat for 3-5 minutes. Boil the cabbage until slightly translucent.
Step 12
It’s ready to eat!
Step 13
Put some Kawasaki in the bowl, dip it in the beef and enoki mushrooms and cabbage and eat it first.
Step 14
Finally, I found that adding a spoonful of tomato soup to the Kawasaki seasoning and eating the fat beef wrapped in cabbage would be more delicious!
Step 15
It feels like a hot pot version of Korean barbecue, haha Warming up in winter-cooking tips for cabbage, enoki mushrooms and tomato fat beef potThe blood of fattened cattle must be rinsed off in advance, otherwise there will be a lot of foam in the soup and you will not be in the mood to eat it.
