Ingredients and materials

Beef tenderloin 250g

Proper amount of salt

Eggs 1 g food

Proper amount of edible oil

Appropriate amount of pepper

Appropriate amount of black pepper

Proper amount of soy sauce

Appropriate amount of Chili powder

Method of self-made beef slices in hot pot

1. Wash and drain the beef.

slice up

3. Put it in a bowl and add salt, pepper and pepper powder.

Uniform grab

5. Add water several times and grab it evenly to make the meat absorb water.

6. Pour in soy sauce and cooking oil.

7. Protein

8. Catch it again

9. Add Chili powder

10. Have a good time!

1 1. Put your favorite vegetables on the plate.

12. Spread the beef piece by piece, and then pour in the remaining egg yolk (the egg yolk will be burned when brushing the hot pot).

How to make tender beef in hot pot restaurant bright red?

I believe that anyone who has ordered beef slices in a hot pot restaurant knows that their beef slices are ruddy in color, moist and smooth, and have a very good gloss. You can cook them with a little rinse in the pot!

The pork slices cooked in this way taste tender and smooth, plus the spicy taste of hot pot heavy oil, plus the sauce prepared by everyone, it feels like the skin of the first lover in memory.

How to make beef slices in hot pot restaurant? Take 500 grams of beef as an example.

Beef selection 1: It must be tenderloin or brisket. The meat in these two places is the most tender! There are too many fascia in other places and the meat is too old!

Beef option 2: it must be fresh beef, and beef under 2 years old is the best!

The first step after beef is bought back: plastic surgery!

Generally, we will cut the bought beef into even strips, wrap it with plastic wrap and put it in the refrigerator for 5- 10 hours. Make beef into long strips that are not easy to deform and cut.

The second step of beef processing: after slicing, melt the meat slices with clear water, generally cut into 2mm thick, and wash off some blood in the beef! After that, the water was drained.

The function here is to remove excess blood from beef and keep the color of beef itself!

The third step: the first pickling! Hotpot restaurants generally use flour (without scooping water). Generally, 500 grams of beef is put into 10 grams of flour, evenly grasped by hand and left for about 30 minutes.

Step 4: pickling and pulping for the second time.

After pickling for 30 minutes, the meat slices are very slippery at this time, and you can basically pinch the meat slices thoroughly by hand.

At this time, add 10g salt, 5g chicken essence and 50ml beer, and stir the mixture clockwise by hand until a proper amount of water and "tender meat powder" are added, which are available in supermarkets. The ratio of water to tender meat powder is about 1: 1. Be sure to stir in one direction. After mixing all the raw flour into the sliced meat, take 2 eggs, only the egg white, and mix well with the beef. Put a little salad oil on the surface, then put it in a fresh-keeping box, seal it with plastic wrap, and store it in the refrigerator.