Ordinary hotpot
Soup: all kinds of soup
When we go to eat ordinary hot pot, the basic soup bases can be freely combined and pieced together, from pure spicy pot to clear soup Yuanyang pot, or tomato pot, tripe chicken, bone pot bottom and mushroom pot bottom. You can choose according to your own taste.
Ingredients: all kinds of meat and vegetables
When we eat ordinary hot pot, we basically order whatever we want, whether it's cattle, sheep or seafood, including some vegetables and pasta. What we eat is a combination of satisfaction and food. In the back, the taste left in our mouths is very rich and unrecognizable.
Chaoshan hotpot
Soup base: beef bone soup
Chaoshan beef hotpot is a pure beef bone soup base, which is light in taste, but delicious, and fully shows the original flavor of beef. Beef bones are mainly beef bones, and then white radish and corn are added, which can keep the delicious beef well.
Ingredients: mainly beef.
Chaoshan hot pot, its main ingredient must be beef, and it can also collect scalpers 16. From thin to fat, from thin to thick, the taste is really different, including: five toes, spoon handle, spoon skin, snowflake, hanging dragon and so on. These are all familiar.
Ordinary hotpot
Taste characteristics: multi-flavor
We know very well that most of the meat in ordinary hot pot is chilled with meat rolls, including some seafood, which are frozen and easy to transport, but because of this feature, everyone can taste all kinds of ingredients.
Food processing: put the plate on the table
After we order in a hot pot restaurant, basically, the food is either washed and put on a plate or covered with ice. This is to ensure that the ingredients can be kept as original as possible from the table to the hot pot, so as not to affect the taste for too long.
Chaoshan hotpot
Taste characteristics: fresh
Wen knows that the authentic Chaoshan beef hot pot is "fresh-cut", and it takes six hours to live a cow, because only in this way can the freshness of beef be confirmed, and only 35% of a cow's meat is worthy of hot pot.
Food processing: Knife workers cut by hand.
Because Chaoshan beef hot pot attaches great importance to beef, it is very challenging to handle the ingredients, and it must be cut by hand, and it should be thin and thick according to different parts of the cow. Thin beef tastes light and beautiful, and thick beef tastes heavy, all by the knife.
Ordinary hotpot
Dip: The taste is self-regulating.
Let's go to an ordinary hotpot restaurant. Basically, you choose more than a dozen hot pot dipping sauces on the table, whether it's sesame oil or oil consumption, seafood sauce or beef sauce. Finally, it's up to you to adjust your personal taste to match the delicious food in the pot.
Cooking order: personal preference
Basically, when we eat ordinary hot pot, we rinse what we want first. There is no special order, and the cooking time depends on the type. Tripe and yellow throat are faster, and seafood is longer, so chicken and pig brain will cook for a long time, which is not specific.
Chaoshan hotpot
Dip: Dip in vinegar/sand tea sauce
Basically, local people prefer to dip beef hot pot in vinegar, and sand tea sauce was developed later, but sesame sauce in ordinary hot pot is not needed, because vinegar and sand tea sauce can improve the taste of beef without affecting the original flavor.
Rinsing sequence: thin first and then fat.
Eat all the beef on the table before putting other ingredients in Chaoshan hot pot. Moreover, we should pay attention to the order of eating beef, such as tender meat, three-flowered tendon, five-flowered tendon, spoon handle and spoon kernel, and then hang the dragon and fat lump behind on our chest.
Thin because of obesity
Tenderness: The basic rinsing time of cow hind legs (100% lean meat) is 6-8 seconds. Hanging dragon: both sides of cattle back (fat and thin 1:9)8- 10 seconds.
Spoon kernel: shoulder strap (fat 1: 9). The basic flushing time is 8- 10 second.
Boren: The basic rinsing time of beef neck (fat and thin 2: 8) 10- 12 seconds.
Fat with thin.
Fat belly: beef belly sandwich (fat and thin 4: 6) basic meat rinse time 10- 15 seconds; Chest oil: the rinsing time of pericardium (fat and thin 9: 1) base meat is 3 seconds.
Positive five flowers: calf tendon (fat and thin 5: 5)
The basic flushing time is 5- 10 second.
Bell hanger: The basic time for beef rinse is 8- 12 seconds.