製作步驟/Preparation

1. 高麗菜剝成小塊；紅蘿蔔切片；金針菇切除根部；嫩豆腐切塊；蔥白切段、蔥綠切成蔥花備用。
2. 平底鍋加入食用油，放入嫩豆腐，以中小火將兩面煎至金黃，取出備用。
3. 鍋中再次加入少許食用油，放入蔥白煸香，再加入牛肉片快速拌炒。
4. 加入EZ1壽喜燒醬20g、EZ1炒菜醬5g與水500g，攪拌均勻並煮滾。牛肉煮至半熟後先取出，避免久煮變老。
5. 放入高麗菜煮至稍微變軟，再依序擺入紅蘿蔔、金針菇、蒟蒻、煎豆腐與牛肉片。
6. 煮滾後撒上蔥花，即完成醬香甘甜、蔬菜鮮味十足的EZ1壽喜燒。也可以依照喜好加入
7. 香菇、玉米或其他火鍋配菜。
   

1. ​Tear the cabbage into small pieces; slice the carrot; cut off the roots of the enoki mushrooms; cut the soft tofu into cubes; cut the white scallion into sections, and chop the scallion greens for later use.
   
2. ​Add cooking oil to a skillet, add the soft tofu, pan-fry both sides over medium-low heat until golden brown, then remove and set aside.
   
3. ​Add a little cooking oil to the pan again, sauté the scallion whites until fragrant, then add the beef slices and stir-fry quickly.
   
4. ​Add 20g of EZ1 sukiyaki sauce, 5g of EZ1 stir-fry sauce, and 500g of water, stir evenly, and bring to a boil. Remove the beef slices once half-cooked to prevent them from becoming tough from overcooking.
   
5. ​Add the cabbage and cook until slightly softened, then arrange the carrot, enoki mushrooms, konjac, pan-fried tofu, and beef slices in order.
   
6. ​Once boiling, sprinkle with chopped scallion greens to complete the sweet, savory, and vegetable-rich EZ1 sukiyaki. You can also add according to preference:
   
7. ​Shiitake mushrooms, corn, or other hot pot ingredients.