Good morning I are going to share those Again looking for a beef, napa and enoki mushrooms stew recipe that is delicious The method of making it is very not too difficult. Just need patience and persistence. So that beef, napa and enoki mushrooms stew has aroma and taste that able arouse appetite.

In order for the taste of beef, napa and enoki mushrooms stew, you need to do first from the type of ingredients, then selection of ingredients that are good until how to process and serve it. No need Confused if want prepare beef, napa and enoki mushrooms stew delicious as long as you know the trick and how to make this dish can become serving very special.

Ingredients and seasonings used in prepare

1. Prepare Stock making
2. Use 1 lb beef neckbone with generous meat attached
3. Use 4 cups water
4. Take 1/2 cup cooking wine
5. Take 1 cinnamon stick
6. Prepare 2 anise stars
7. Use 2 rock sugar, optional
8. Take Stew making
9. Prepare Half cooked beef neck meat
10. Prepare 1.5 lb napa cabbage, sliced
11. Take 1 carrot, sliced
12. Take 1/2 onion, sliced
13. Prepare 1/2 pack extra firm tofu
14. Prepare 1/2 pack enoki mushroom
15. Prepare 1/2 cup chives or green onions
16. Take A few goji berries

Take a small bowl and combine soy sauce, sugar and vinegar. Take a medium bowl crack the eggs and beat well. Add the salt and whisk with chopsticks or hand whisker. Take a tamagoyaki pan, pour the oil and heat on medium flame.

How to make Beef, napa and enoki mushrooms stew:

1. Clean beef soup bones under running water and remove small impurities.
2. Cover a pot with 4 cups of water and drop in dried spices and wine. If using regular cooking pot, simmer for at least 90 minutes. Add hot water in the middle if the liquid cannot cover your meat. If using instant pot, select 15 on max pressure and quick release.
3. Once cool down, separate meat from the stock and do not discard fat on top. Save for the next day.
4. Next morning, using the solid beef fat and some olive oil to saute sliced carrot, onion, minced garlic and ginger until aromatic for about 3 minutes in a cast iron wok.
5. Add napa cabbage and keep strying until all leaves are withered, for about 2minutes. Cut in sliced tofu and stir to mix gently.
6. Transfer to a stoneware and add 2 cups of beef stock. Drop in sliced mushroom and simmer for about 5-7 minutes once the stock is boiling. Adjust seasonings and decorate with finishing herb of your choice and goji berries for color.
7. Serve with multigrain rice or sourdough whole grain bread and some side dish for a nutritious breakfast or dinner.
8. Another easy alteration of this recipe is to add half cup of kimchi soup to make it spicy and sour.
9. Done and ready to serve!

Pour some mixture of egg in a pan and spread on the entire pan. Some of those ingredients are enoki mushrooms, pea sprouts, oyster mushrooms, potato, noodles of all types, tofu, tong ho, spinach, napa cabbage, bok choy, and a lot more. Sauces: this is when your results may vary because most hot pot restaurants require you to mix your own sauces, so for those of you who don't cook, this might be a challenge. Thinly sliced meat: beef/pork The most noticeable difference of having shabu shabu outside of Japan is the quality of meat. Rinse the bok choy with cold water, drained.

relatives or to be inspiration for do culinary business. Congratulations enjoy