It takes no more than 3 hours for beef to be slaughtered and served.

Master cuts beef with a sharp knife.

Generally, the main entrance of Chaoshan beef hotpot restaurant will have an open window, just like the entrance of a luxury store.

It's just a reality show about cutting beef ~

Chefs who cut beef with a row of knives can see the process of each piece of meat from whole to thin.

Even the knives here are as delicate as sushi chefs. The chef can cut out light-transmitting beef slices in a few seconds with an oversized kitchen knife.

Masters like to cut it slowly with a sharp knife and test the texture of each piece of meat. Deteriorated meat cannot be served to guests.

Wei Mi in the beef industry can dance.

Every morning 10 and at 4 pm, the whole cow slaughtered from Guangming Slaughterhouse is sent here for cutting, so the time from slaughter to serving is basically no more than 3 hours, but only this 1 meter-long beef 1 can be left in the final selection.

When the beef here is all right, start dancing! Complete real shot without special effects! In fact, the peripheral nerve of beef is not dead yet, so there will be a beating reaction, which means it is really fresh ~

3 times speed hiphop rhythm version, watch the ghost cycle again, this is a magical gif ... Please see the end of the article for the theme song and MV ~

The old beef chef who is not suitable for washing meat can see at a glance that a large basket of beef fished out every day will eventually be taken and boiled into a soup base with beef bones, and the soup base is especially important for beef hot pot ~

Tip 2: Simply "rinse" is good.

A meal became an "expert" of beef hot pot.

You can't eat washed beef here.

There is no clear water beef pot here. All soup bases are boiled with fresh beef bones. Beef tastes stronger, and beef rinse tastes sweeter. We choose beef brisket soup base. Beef brisket tastes better when cooked until soft and rotten.

You must drink soup to warm your stomach before rinsing meat, and the steps cannot be wrong. First, add celery, then scoop out the soup from the pot, and finally sprinkle some fried garlic, so that you can enjoy the thick but not heavy beef bone soup, which is the same as drinking soup before eating chicken and coconut.

Four basic principles of beef cleaning

Principle 1: Do not rinse with fire.

After drinking the soup, add water and boil it with high fire, then turn to low fire and wait for it to boil, so that the meat will not be cooked quickly on the outside because of too much firepower, and the inside will still ooze blood.

Rule 2: Eat only half at a time.

Don't be greedy when you rinse beef. If the whole dish is swallowed at once, it will be difficult to control the cooked degree of beef. Rinse only half of the meat at a time, so that the taste of the meat can be kept at its best every time.

Principle 3: Three Startups and Three Burns

Rinse beef is also classified according to its maturity, just like eating steak. When beef sinks in a colander, it should be fished out before sinking. Two burns =7 maturity. Veterans like this fresh and tender taste. Three scalds = well done, which is acceptable to everyone.

Principle 4: Chopsticks can't stop.

In fact, the process of rinsing meat is very short, but it is necessary to spread the meat and let it be heated evenly, so that the taste will be the best and it will not bite.

People who are obsessive-compulsive about cleanliness look here! I don't think chopsticks can directly contact raw beef, and the whole process can be completed by shaking! Get off the plate and shake it in the water. The shaken beef is still perfect!

It is very important to eat the length of beef in order.

The chef in the store said that the best order to eat beef secretly told me that from thin to fat, it won't affect the taste behind, and you can't rinse it for too long ~ but you can also eat it in your own happy order, just remember to eat all the beef before rinsing other dishes!

Secret 3: finely divide beef.

1, the best tender meat

The most commonly eaten part has a sweet taste. After eating this bottom material, you can appreciate the delicacy of the meat at the back.

2. Cow tongue

The most scarce and favorite part of senior foodies is very thin. After blanching, the taste is so crisp that a cow can't make several dishes. People who know how to eat must hurry up and order more plates ~

3. Spoon meat

Connected to the neck near the ribs, the ribs are inserted into the meat, and the taste is relatively rich.

4, flower toe meat

This piece of meat is distributed in the limbs of cattle. Because it needs to be cut with hamstrings, it has extremely high requirements for knife workers and the meat is crisp and sweet.

5, spoon handle meat

Obviously, there is a meat tendon like a spoon handle in the middle, which tastes soft and elastic, but it is easy to bite when cooked for a long time.

6, hanging dragon meat

The strip of beef on the back is delicate and full of gravy, which is also the most ordered part in beef hot pot.

7, snowflake meat

The quality of snowflake meat depends on whether its fat and oil flower are evenly distributed. Basically no one likes the taste of this meat, just rinse it casually, in no particular order ~

8, chest oil

The unique butter smell of chest oil is irresistible to many people. The longer the cooking time, the more chewy it is and the stronger the fragrance is.

10 beef balls

Beef balls should take a long time to cook thoroughly. Cooked beef balls should be put directly into the pot. Remember to follow this method when putting raw meatballs into the pot to ensure the integrity of meatballs.

This shop is very considerate to insert a small flag for each plate of meat. You can tell what meat it is at a glance, so don't worry about the wrong time.

Every time I eat beef hot pot, I use direct sand tea sauce. This time, I learned a new way to eat the sauce, adding some peanut butter to neutralize the salty taste of the sand tea sauce, and adding a little fried garlic to enhance the taste of the sauce. You can try it, the taste is still very subtle ~

All seasonings can be found at the seasoning table ~

Therefore, eating a really delicious beef hot pot is actually quite stressful, especially when the beef hot pot market is mixed.

Choosing a good shop, mastering the temperature, time and order, making good use of these four tricks and experiencing real food in a ritual behavior are the proper attitudes.