Do you know what foods you should eat as little as possible when shabu-shabu shabu-shabu?

Have you ever thought about this situation? Are all the foods eaten in shabu-shabu hygienic and healthy ingredients? 7 kinds of food that you should eat less in shabu-shabu. Some people don’t know but order them often. You should tell your family in advance:

1. Shoddy beef

Sometimes, when we go to a hot pot franchise store, these are From time to time, staff will appear to sell products such as ultra-low-priced beef and mutton rolls. Common ones include fat beef rolls and lamb rolls. This kind of pork roll is generally more cost-effective, and it is not a bit cheaper than other pork rolls; in fact, these are inferior beef and mutton rolls, mostly "human-made meat". Careful friends will also find some problems: this kind of pork roll is generally relatively uniform, and the texture and shape of the pork roll are particularly consistent. This is a typical mark of manual patchwork. This kind of pork roll is particularly bright and bright in color when it is first served. After you let it sit for a while, its original shape will appear immediately, and the color will turn into deep red. The most striking feature is that after this kind of pork is rolled into the pot, what is originally rolled into a roll of beef is just some trivial minced meat, which is not shaped at all, which is more illustrative of the problem.

2. Tripe shutters

When everyone goes to a hot pot franchise store, most people go to the tripe and shutters together. After experiencing the hot pot franchise store, don’t eat these. Planting food is as disappointing as lacking something. In fact, when going to a hot pot franchise store, try to avoid ordering foods that happen to be tripe or tripe. This is mainly due to the processing method of tripe tripe. Whether it's tripe or veal, these are ingredients with extremely strict requirements on doneness, so the food you eat is so crispy and refreshing. Most of us agree with the "seven up and eight down" shabu-shabu method. In fact, it is to hold it with chopsticks, add the broth, scald it eight times, and lift it seven times, and then it is ready to eat. In order to achieve this kind of ripeness and taste, many beef tripe and loaf factories use "caustic soda" to soak the raw materials in the early stages. Pure white loafers also need to undergo a post-bleaching process, which are all unhygienic ingredients.

3. Goose blood

Goose blood is a key food in hotpot restaurants, Chuanchuanxiang, and Maoxue. Many people like to cook goose blood, especially when eating red oil hotpot or spicy food. When hot. No matter how others like it, when I go to eat hot pot, I basically never order goose blood. Especially the kind of goose blood that is bright as a mirror and full of elasticity. I never eat it. It must be fake and inferior.

4. Meatballs such as beef tendon balls and fish meatballs

Hot pot franchise stores often have beef tendon balls, fish meatballs and other meatball sub-types. That is also when everyone goes to eat hot pot. Keep as few ingredients as possible. Most of these beef tendon balls, fish meatballs and other meatballs are purchased in some cheap way, and most of them are processed and produced by some small workshops. The raw materials, processing techniques, food additives, and hygienic conditions of commonly used meat products are all worrying.

5. Crab sticks

I don’t know when, crab sticks were used in shabu-shabu shabu-shabu, also known as “crab-flavored sticks”. It’s more relevant than so much the true identity. The so-called crab meat sticks have only a handful of crab sticks that are actually added. They are basically artificial foods with a bit of seafood flavor generated by some artificial additives. Therefore, whether you go to a hot pot franchise store or eat spicy hotpot at home, you should try to avoid ordering these crab sticks.

6. Shrimp, crab, shellfish and other seafood

Nowadays, some higher-level hot pot franchise stores will supply seafood such as lobster, crab, scallop, etc. It is also equipped with a special seafood bottom pan. When ordering this kind of seafood, be careful and make sure to check whether the seafood in the place is fresh. If it is unfrozen prawns or frozen prawns that are not fresh, the brain color of the shrimp will be black; if the crabs are not fresh, there will be a pungent "ammonia smell"; if the oysters are not fresh There will be a particularly heavy "fishy smell"; these require vigilance.

7. Broth

The last one is the "broth" in hot pot restaurants. It is milky white in color, and men will have an appetite after seeing it. It is precisely because of this that it has deceived many people.

The so-called stock is actually a concept in Chinese cooking, which is to make bone broth from stick bones, chicken breasts, etc. It is mainly used in some high-end dishes. Nowadays, many Chongqing hot pot restaurants also launch a series of health-preserving soup base products under the guise of "soup". In a hot pot restaurant with dozens of dining tables, how many large iron pots can make such a large amount of soup? This is a question worth thinking about. At present, the soup stock in many hot pot restaurants is basically prepared with thick soup stock and flavor enhancers, which is completely different from traditional soup stock.