What is the sauce of Yoshinoya beef rice

First put the beef in boiling water to remove the blood, then shred the onion, then put the shredded onion into the pot and add the ingredients to stir-fry, then add the beef, then pour in the thickening, and wait for the soup to thicken.

Ingredients: 1000 grams of beef slices, two onions, three tablespoons of light soy sauce, one small spoon of dark soy sauce, one tablespoon of sugar, two tablespoons of cooking wine, appropriate amount of salt.

1. First, blanch the beef in boiling water, remove the blood, and remove the color.

2. After that, remove the beef slices.

3. Cut the onion into thin strips, and the action should be fast, cut it with a few knives, and quickly throw the onion into the water.

4. The sauce should also be prepared in advance, and it is good to pour it directly into the pot later.

5. After all the preparations are done, you can start frying. Put the bottom oil in the pan and fry the onion under water.

6. Stir-fry the onion until fragrant, then pour in the whole bowl of sauce and stir-fry evenly. You can add some water and a little more soup.

7. Then put the blanched beef in it and stir-fry it a few times to soak the beef in the sauce.

8. Finally, don't forget to thicken, pour in an appropriate amount of water starch, stir quickly, and turn off the heat when the soup thickens.

9. Prepare half a bowl of rice, spread the beef and onions, pour the juice on it and eat.

Precautions

1. Buy fresh beef rolls at the supermarket so that you can make good beef rice.

2. When blanching beef, it should not be too long, it is easy to get old.

The Yoshinoya beef rice preparation is as follows:Ingredients: Fatty beef rolls, onions, rape, carrots.

Excipients: sugar, light soy sauce, oyster sauce, starch.

1. Take the fat beef roll out of the refrigerator in advance and melt it.

2. Peel and shred the shallots and slice the carrots.

3. Boil a pot of boiling water and blanch the rape, carrots and fat beef rolls respectively.

4. Mix a spoonful of sugar, a spoonful of light soy sauce, a spoonful of oyster sauce, a spoonful of cooking wine, two spoons of starch, and a small half bowl of Shenchun hot water into a sauce for later use.

5. Heat the oil, first talk about the blind onion, add an appropriate amount of salt, half a spoon of sugar, stir well, then add the fat beef slices, stir-fry. Drizzle with the sauce, reduce the juice over high heat and arrange on a plate.

Ingredients: Fat cow 300 grams.

Onion 1 pc.

1 tablespoon sugar 2 tablespoons cooking wine.

Water 1000 grams.

Light soy sauce 2 scoops.

1 broccoli.

Carrot 1 stalk.

Preparation of Yoshinoya beef rice.

1. Cut the greens;

2. Change the fat beef slices;

3. Shred the onion;

4. Blanch the vegetables until they are fully ripe and then use cold water for later use;

5. Light soy sauce, sugar, cooking wine, thirteen spices, salt and sauce for later use;

6. Blanch the fatty beef slices and set aside (pay attention to the heat, and remove them when they change color);

7. Put the prepared juice into the pot, add the onion and cook until the onion becomes soft, then add the fatty beef slices and cook for a while;

8. Pour the broth over the rice and add the greens.

Yoshinoya is Japanese.

Yoshinoya is a Japanese beef rice specialty restaurant that was founded in 1899 and opened its first branch in Tsukiji Market, Japan. Yoshinoya's name is derived from the name of the place, and the beef rice bowl in the Yoshinoyama region of Japan is the most famous.

Legend has it that in the 12th century, when the concubine of the famous Japanese general Minamoto Yoshitsune took refuge, she taught the local residents how to make beef rice on Mt. Yoshino, and the beef rice became a local specialty.

Preparation of Yoshinoya beef rice.

Ingredients: 500g of fatty beef slices, 10g broccoli, 8g carrots, 1 onion, appropriate amount of soy sauce, appropriate amount of sweet wine, appropriate amount of sugar, appropriate amount of water.

1. First wash and slice the fat cow, then wash the carrot residue cover and broccoli and cut it into small pieces for later use.

2. Then wash the onion, cut it into shreds with a knife and set it aside for later use.

3. Heat the water in a hot pot, put the chopped broccoli and carrots in it and cook for 2-4 minutes, after cooking, put out the calendar and supercold water, and then drain.

4. Heat the water in a pot, put the fat cow in and cook for 3-5 minutes, boil the blood water and floating powder. Then drain with supercooled water and set aside.

5. Let's mix the sauce: put the soy sauce, sweet wine, water, and cooking wine in a container and stir well.

6. Put the prepared sauce into the pot and bring to a boil over high heat. Then add the shredded onion until it cooks until fragrant.

7. Finally, pour the drained fat beef into the pot and cook for 5-8 minutes on high heat.

8. When the time is up, put the rice in place, arrange the carrot slices, broccoli, and fatty beef and eat.

Preparation of Yoshinoya beef rice.

Ingredients: an onion, 200 grams of fatty beef, 35ml of cooking wine, 35ml of rice wine, appropriate amount of soy sauce, appropriate amount of water, appropriate amount of sugar.

1. Wash the onion and cut it into strips with a knife.

2. Put water in a pot and bring to a boil, add onions, cooking wine, rice wine and sugar to the pot.

3. Then put the fat beef in the pot and grill it, and Yan Zhaochang can remove the foam on the surface.

4. Add an appropriate amount of soy sauce and cook on low heat for 20-25 minutes.

5. When the soup is 2 3 dry, put the beef on top of the rice, and you can eat it.

It's a classic Japanese beef rice bowl with a sweet sauce that goes well with a quick meal. The portion size here is for two people.

Ingredients: 250 grams of beef.

Onion: One medium size.

1 1 2 cups of water.

4 tablespoons Japanese soy sauce.

1 tbsp mirin.

1 tablespoon of sake.

Sugar: Appropriate amount.

2 slices of ginger and black pepper to taste.

How to make Yoshinoya beef rice bowl.

This is the seasoning I use, and Japanese food must be made with Japanese seasonings to taste authentic, and Japanese soy sauce cannot be replaced by Chinese soy sauce.

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Wash and shred the onions, and the butter can be used to eat the kind of beef slices with barbecue, which is the best with a little fat. I didn't bother to go out and buy it at home, and the Canadian ribeye cut into small pieces was also delicious.

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The intermediate step is only to take a **, which is actually very simple. Add water, soy sauce, mirin, sake, sugar, and ginger slices to a boil in a pot as a sauce, pour in the onion slices and cook for a while, then add beef and black pepper and stir-fry over medium heat. When it's almost over, turn on the heat to reduce the juice, taste the taste of the soup, and see if you want to add sugar to adjust the sweetness, because I personally like sweeter.

At the end, leave some soup and don't finish it, the bibimbap is delicious.

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Material. 400ml of hot water, 300g of beef hot pot slices, 1 onion, 1 large slice of ginger, 7 tbsp of shichimi powder, 4 tbsp soy sauce, 3 tbsp wine, 3 tbsp sugar, a pinch of salt, 2 tsp bonito powder.

Method. Slice the onion and put it in a pot with hot water and bonito powder and cook until the onion is tender.

Soy sauce. Wine. Put the sugar and salt and beef in the pot, stir slightly, cover the pot and cook for 10 minutes over medium heat, then puree the ginger and put it in, about 1 minute. Then adjust the sugar and soy sauce to suit your taste.

Finally, drizzle over the rice. Sprinkle with a pinch of seven-flavor powder. Enjoy.

Another point to note about this beef rice bowl is that it is best to choose beef hot pot slices, which are thin and fatty. When cooked, the meat is as soft as Yoshinoya.

Personally, I think there are 3 reasons:

1.The cost performance is too low, often more than 20 yuan a piece of beef rice and teriyaki chicken thigh rice, the content is getting less and less, a few slices of beef are also called large portions, how cheap the chicken is, chicken thigh rice is given so little. So the wool of the countrymen has come to an end.

2.The only constant law of all catering is taste, Yoshinoya's main beef rice and double platter, Douyin and Kuaishou teaching ** have been flooded, and the taste can even surpass Yoshinoya, so what else is worth tasting for Chinese people?

3.The so-called Japanese fast food Nianru chain brand, at present, this kind of brand is no longer regarded as high-end, and it does not even feel that it has more brand value than Manbao wontons.

There is less rice, less meat, in short, the amount is too small, ** is not low.

What's the matter with beef rice, why is it that the food is more and more open?The same beef rice, Shiqijia sells for 11 yuan, Yoshinoya sells for 24 yuan, how can you Yoshinoya do it?This is the problem of a fast food brand entering the Chinese market and mispositioning its consumption.

Japanese beef rice fast food is actually very suitable for the domestic fast food consumer market, beef rice is fast, and the rice-based menu is more in line with the eating habits of Chinese people, which can fill the dining needs of people who are not used to eating Western fast food. As long as the price is right and there is a place where the food is opened, you can beat all the Chinese fast food in the vicinity, and you have to queue up all the time during the meal.

After half price, it smells fragrant again.

Isn't it just piling fat cows on top of rice?

The fat cow made with Chinese seasonings is much more delicious than his ......[covers oak face].

Things are burned to a mess, and the Japanese company is still a sedan chair, and the quality control is a mess.

Yoshinoya is in Japan, and it doesn't work either, ......

I'm tired of eating. The amount of vegetables is getting smaller and smaller day by day, and it is almost impossible to feed the birds.