Shabu-roasting stores have shown geometric growth in recent years. Shabu-roasting is slowly being accepted by the people. It is similar to domestic teppanyaki. Its advantage is that there is no need to wait. If you use HJMK 13-inch kamado kamado stew Oven, you only need to take out the oven, two of the modules can be recombined into a shabu-shabu oven, which is very convenient. Put a piece of silicone oil paper on the pan before roasting, so that the roast is non-stick, easy to clean, and bake for 10 seconds. You can eat, a family, or a group of friends sitting together, listening to the sound of “zizi” barbecue, while drinking shochu while turning the barbecue, and talking happily at the same time, this moment is particularly conducive to emotional exchanges, thus forming A unique “barbecue atmosphere“, which has become a classic scene in Korean dramas, spread all over the world, forming a “barbecue culture” when you eat it, you can eat it with lettuce. Lettuce makes the barbecue less greasy. It tastes more refreshing, and at the same time the nutrition is more balanced. Lettuce also has the effect of cooling the meat slices, and it does not burn your mouth.
Shabu-bake is divided into two baking methods, one is to cut into thin slices, add various seasonings to marinate, then bake, and eat directly after baking. One is sliced into thin slices and roasted directly, and then eaten with dipping sauce. The two roasting methods have their own characteristics. I personally prefer the first type, because I prefer large pieces of meat, which are smooth and tender, and the meat marinated with cornstarch before roasting is smoother and tender.
The first "marinated and then roasted" production method;
Ingredients: chicken essence, oil, corn starch, light soy sauce, five-spice powder, salt
After cutting the beef into thin slices, add the ingredients in turn, chicken essence, oil, corn starch, light soy sauce, five-spice powder, a small amount of salt, and marinate for 10 minutes. If you like spicy food, please dip it afterwards, so that it will not affect you. Spicy friends.
The second method of making "or dipping sauce directly after roasting";
Ingredients: dipping sauce
The method of making the dipping sauce can be made according to personal preference or purchased directly from the supermarket. The following is a simple method of making dipping sauce：40 grams of pork, 80 grams of bean paste, 5 grams of green onions, 5 grams of ginger, and 1 gram of five-spice powder monosodium glutamate.Cut the pork into cubes, pour cooking oil into the pot, and add the five-spice powder. Separate the oil, add the diced meat and stir-fry, the diced meat will change color, add the green onion and ginger until fragrant. Add bean paste and stir fry. Put in the monosodium glutamate, take out the pot and put on the plate.
HJMK KAMADO Kamado Braised Oven Shabu-bake steps and precautions;
1、Take out the bakeware and the oil pan. In order to reduce the oily smoke, a small amount of water needs to be added to the oil pan. The heating method is optional; cassette stove or alcohol stove.
2、Wash the beef and cut it into thin slices according to the texture of the meat (add the ingredients and marinate for 10 minutes) or roast it directly and dip it into the sauce.
3、Wash the lettuce and drain the water.
4、Put a piece of silicone oil paper in the baking pan before baking, and then evenly brush a small amount of cooking oil, so that it will not stick to the pan and easy to clean the paper. After baking for a period of time, the silicone oil paper can be replaced.
5、Put the barbecue dipping sauce in the vegetable leaves, wrap the whole into a ball and plug it into your mouth. The beef is tender and fragrant, the vegetables are refreshing and oily, and the marinade and dipping flavor are combined to make the taste delicious.