Hot pot is a favorite food for many people, and beef and lamb are a common ingredient in hot pot. Beef and lamb are rich in protein and other nutrients, and they are also very low in fat, especially for athletes who have high protein needs. The use of fresh beef to make hot pot is a certain tip, then fresh beef how to make hot pot?

Beef and lamb hot pot fans of the practice of one: boiled beef hot pot

Raw materials: beef and mutton, star anise, aniseed fennel, dry bell pepper, ginger, garlic, broccoli, cabbage, radish

1, using the appropriate fresh beef (such as beef tendon meat), cleaned, cut into chunks.

2, cut the finished beef and mutton into the basin; add cool water infiltration bleeding water; more than a few times to change the water, until the water is clean.

3, ready star anise, aniseed fennel, dry sharp pepper, ginger, garlic cloves.

4, beef and lamb poured into the pressure cooker, add the right amount of cool water, fire boil. Skim off the blood foam.

5, pour into the star anise, aniseed and other auxiliary materials, add salt, soy sauce; fire boil, cover the lid, simmer for 40 minutes.

6, radish cleaning cut hobnail block. Broccoli, cabbage and other pick clean reserved.

7, beef and mutton stew, put the radish; fire boil.

8, simmer 20 minutes.

9, cooked beef and lamb transferred to a small fire pot, boil (incidentally add a good number of eggs in).

10, pour in broccoli, cabbage hot, end away from the stove, put on the hot pot, hit the fire, while cooking.

Beef and mutton hot pot of fans of the practice of two: shabu shabu beef hot pot

Raw materials: a variety of seasonal vegetables appropriate, tender beef appropriate, a variety of legumes appropriate, a small amount of amaranth, dry lemon slices appropriate, a small amount of garlic, white sesame seeds 1 tsp, 1 tsp of pine seeds, onion appropriate seasoning soy sauce 1 a teaspoon, 1 tsp of vinegar, 1 tsp of sesame oil, 1 tsp of salt, a small amount of chicken essence.

How to make shabu-shabu juice:

1, make shabu-shabu juice: white sesame seeds, pine seeds, salt, chicken essence and appropriate cold water water mix well.

2. Seasonal vegetables, tender beef and legumes are cleaned.

3, family hot pot add appropriate amount of water, scallion, dry lemon slices, when the water boils you can add a variety of raw materials shabu-shabu to take.

4. Tender beef can be dipped in shabu-shabu juice, and vegetables, fruits, beans and legumes can be dipped in shabu-shabu juice.

Tips: If you cut your own meat for the shabu-shabu hotpot, slice the beef or lamb and refrigerate it. Naturally, you can also buy tenderized beef that can be used immediately for shabu-shabu.

Shabu-shabu times for common meats in beef and lamb hot pots

1. The best time to shabu-shabu soft meats: 10 seconds

Soft meats are located in the buttock area, which is very high in production and high in sugar, and they are usually cut thicker, and can be stirred with a small amount of oil before shabu-shabu to make them more tender.

2. The best shabu-shabu time: 10 seconds

Hangulong is a strip of meat from the backbone of a cow, and hangulong is the small portion of meat underneath the hangulong. The alias is actually called rib eye roll with side meat. Behind the hanging dragon companion, the pelvic bone gap, but also be able to take out two "crayfish whiskers".

3. The best time to cook spoon shabu-shabu: 10 seconds

The spoon shabu-shabu is the lower part of the spoon's flesh, which is in the middle of the rib cage, and is slightly more productive than the spoon's flesh. The shank is cut into a large area, and regardless of whether it is fat or thin, there will be a prominent ribbing texture right in the center, like the handle of a latchkey spoon, with a soft and bouncy passageway, and a great sense of lashings.

4. The best time to cook spoons: 10 seconds

The spoons are situated right below the neck, close to the rib cage, and because they are connected to the neck, the muscles are firm and the meat is often interspersed with thin tendons in the center, with a higher fat percentage than the neck, making it very tender.