It's been raining in many parts of the country these days, and it's been a pleasure to eat a hot suki pot at home and paired with a hot spring egg. But many people may have some misconceptions about sukiyaki pots and hot spring eggs.
First of all, suki pot, suki pot and our ordinary hot pot is actually not the same, what is the specific difference will be mentioned later.
Then there is the hot spring egg, many people very much like to eat hot spring eggs and raw eggs this kind of eggs, feel that nutrition is richer than fully cooked eggs.
Is this really the case? What is an authentic Sukiyaki pot? Are hot spring eggs nutritious? One article tells you.
What is Sukiyaki?
Many people think that suki-yotsu is about putting all the ingredients in the pot, adding the sauce of the suki-yotsu, and simmering it, just like the hot pot, except that the bottom of the spicy pot is replaced by the bottom of the sukiyaki pot.
In fact, no, the cooking method of the sukiyaki is frying, not shabu-shabu, the authentic sukiyaki is between roasting and boiling, first use the onion stewing pot after adding beef, fry together, and then add the sauce to simmer a cooking method.
Nutrition of sukiyaki
Overall, Sukiyaki is actually a very comprehensive meal with a very comprehensive nutritional fee.
Only a little oil is needed to cook the onions at the beginning, and the rest of the time you don't need to add oil.
And the variety of ingredients will also be very rich, in addition to meat, many families will eat sukiyaki pot with tofu, bean skin and other bean products, kelp, shrimp and other seafood and a variety of green leafy vegetables, and finally eat enough and then use the remaining soup to pay attention to the udon noodles.
A meal of meat, vitamins, protein and carbs are all available, and the overall low oil, low salt, low fat, so it is highly recommended that you can do it at home when you are fine
Onsen egg, sukiyaki pot perfect CP?
Many people like to eat a raw egg when they eat Sukiyaki again, and they think that the beef that has just come out of the pot is dipped in smooth and tender fresh eggs, and it is simply not delicious.
In fact, eating raw eggs is very risky.
About 10% of raw eggs carry eggs with pathogenic, mold or parasitic eggs.
If not cooked, the bacteria and parasite eggs cannot be completely killed, and it is easy to cause bacterial infections and parasitic diseases after eating.
Raw eggs are not easily absorbed in nutrients
Contrary to the "common sense" of many people, the nutritional value of raw eggs is actually lower than that of cooked eggs.
This is because in addition to protein, eggs also contain a variety of minerals, such as cholesterol, lecithin, vitamins, etc., boiled eggs for these nutrients can get more than 98% absorption rate, while the human body on the heart of the egg nutrients can only have an absorption rate of 81%.
If you really like raw eggs when eating Sukiyaki, you need to choose sterile eggs that are specially eaten raw, and you have to eat them within the shelf life
Sukiyaki pot preparation
Finally, I recommend the following homemade version of the sukiyaki pot preparation method, very simple and delicious, you can try it when you are fine
material:
227g beef fillets, 1/2 baby cabbage, 1 okra, 1/2 carrot, 3 shiitake mushrooms, 25g enoki mushrooms, 1 small rapeseed, 90g tofu, 1 hot spring egg, 10ml Japanese soy sauce, 50ml sake, 50ml miso, 300ml water, butter, onion
steps:
1, Heat the pan, wipe the bottom of the pan with an appropriate amount of butter, add onion and fry until fragrant
2. Add the beef slices, fry only the beef slices half discolored, pour in all the seasonings
3, Add vegetables and eat when the ingredients are ripe
bibliography:
[1] "Well, you might have eaten a fake Sukiyaki!" " fruit shell
[2] "There are camp recipes" there is a food store centre in the Department of Health of the Hong Kong Special Administrative Region
[3] "Delicious and nutritious? Common sense has been subverted again! Nutritionist Vivi
Personal introduction: Nutritionist Vivi (Zhu Yuwei), China's first batch of registered dietitians, returnee master of nutrition, national first-class public nutritionist, vice chairman of the Infant Supplement Professional Committee, member of the Maternal and Infant Science Writers Association of China Science Writers Association, the whole network of fans more than one million,000,000,000,000,000 people, focusing on the dissemination of international mainstream maternal and infant parenting, nutritional food and other popular science knowledge. Welcome to follow me in the headlines and various platforms