Nikudofu (Simmered Beef & Tofu)牛肉炖豆腐

Method做法

1. Bring the seasoned dashi, onion and mushrooms to a gentle simmer in a wide covered pan.

   宽口带盖锅中放调味出汁、洋葱与香菇，煮至轻轻冒泡。

   Medium-low · 5–6 min中小火 · 5–6分钟

   Onion softens and shiitake is tender.洋葱变软，香菇熟软。

   ?Common mistake & quick fix容易错在哪，怎么补救

   Keep small, steady bubbles, not a fierce boil. If liquid runs low before the food is tender, add a little hot water.保持轻轻冒泡，别大滚；食材没软而汤快干时，补少量热水。

2. Nestle tofu into the broth. Cover and simmer, spooning broth over exposed pieces instead of stirring hard.

   豆腐放入汤中，盖锅轻煮；露出汤面的部分用汤淋，不要用力搅碎。

   Low · 5 min小火 · 5分钟

   Tofu is hot through and holds its shape.豆腐热透，保持形状。

   ?Common mistake & quick fix容易错在哪，怎么补救

   Keep small, steady bubbles, not a fierce boil. If liquid runs low before the food is tender, add a little hot water.保持轻轻冒泡，别大滚；食材没软而汤快干时，补少量热水。

3. Add beef slices separately so they do not clump. Simmer 3–4 minutes until 145°F (63°C), then gently simmer at least 3 minutes more. Add scallion for the last minute.

   牛肉片分散放入，别结团；轻煮3–4分钟至145°F (63°C)，再轻煮至少3分钟，最后1分钟加葱。

   Medium-low · 6–7 min中小火 · 6–7分钟

   Beef is cooked throughout and tofu remains intact.牛肉全熟，豆腐仍完整。

   ?Common mistake & quick fix容易错在哪，怎么补救

   Keep small, steady bubbles, not a fierce boil. If liquid runs low before the food is tender, add a little hot water.保持轻轻冒泡，别大滚；食材没软而汤快干时，补少量热水。

4. Spoon into shallow bowls with a modest amount of broth. Serve warm; it is a simmered dish, not a large bowl of drinking soup.

   盛浅碗，带适量汤汁趁热吃；这是炖菜，不是一大碗喝的汤。

   No heat · 1–2 min不开火 · 1–2分钟

   Each serving has beef, tofu and vegetables.每份都有牛肉、豆腐与蔬菜。

   ?Common mistake & quick fix容易错在哪，怎么补救

   Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。