Beef hotpot has always been the favorite of Chaoshan people. Many foreigners know that they want to eat beef hotpot when they go to Chaoshan, but there are many people who love beef, but few people know about beef. The practice and taste of Chaoshan beef hot pot are different from other hot pots, which can be regarded as a unique stream in the hot pot industry.
What's different about Chaoshan beef hotpot? The first is the meat cutting method:
Because Chaoshan beef is not frozen and cannot be frozen and sliced like other hot pot restaurants, it can only be cut by hand. It is necessary to classify beef and remove tendons and membranes from slaughterhouses. According to different sections, the thickness of different sections is different. The legendary "Er Niu" should be cut at 90 degrees with the texture of beef and the thickness should be uniform. Knife workers should be familiar with the pot in 10 seconds. This is very fastidious about the master's swordsmanship, and he takes up and down calmly and appropriately. When the cut beef is 90 degrees upside down with the ground, the beef will stick firmly to the plate to prevent water loss.
In addition, the choice of soup:
Because Chaoshan beef hotpot pays attention to the original flavor of food and the sweetness of beef. Therefore, there are not many choices on the soup base, usually clear water soup base, and some will also add corn and white radish. Adding white radish can neutralize the heat of beef hotpot.
Finally, dipping sauce:
When you go to a beef hotpot restaurant, basically every store has a self-service sauce table. You can freely mix sauces according to your own preferences, but there is one kind of sauce that is essential for Chaoshan beef hot pot-Shacha sauce. Sand tea sauce, used to dip beef balls and beef; Beef balls are fragrant, beef tendon balls are even seasoned with garlic, and spices with compound fragrance such as sand tea can also be fragrant. This sand tea sauce is a special dipping sauce for Chaoshan beef hot pot, and it tastes a little sweet.
Caishi beef hotpot
Lettuce, beef, mushrooms, beef balls, seafood mushrooms, corn, cabbage, white radish, etc.
Basically, it is very simple to eat the ingredients of hot pot, and you can put whatever you want. Finally, wash all the ingredients and put them on the table.
Specific practices:
1, this is the soup base of hot pot. Basically, if you buy beef and eat hot pot, you will get a soup base. If not, clear soup. Add white radish, sweet corn and beef balls to clean the hot pot. Slowly, the soup base will become delicious.
2. The highlight of beef hot pot-beef, basically all the beef I buy here will be cut well, because cutting beef is very particular, and good beef and cutting method are also very important. I bought it a little fat this time. It's delicious but not greasy.
3. The highlight of beef hot pot Beef balls are the most famous and popular traditional snacks in Shantou City and even in Chaoshan area of Guangdong Province. They are delicate, rosy, soft, crisp and elastic, delicious and fragrant, and fresh and tender in taste.
Although we still have to pay off the dishes in the beef hot pot, the white radish is hot and cold. When stewed together, soup and meat will not have obvious hot and cold properties, and ordinary people will not get angry after eating them. Adding sweet corn to the soup will make it sweeter and more delicious.
5. Lettuce is an essential vegetable in hot pot. Basically, I order lettuce every time I eat hot pot, and lettuce is the last one to eat. Once vegetables are added to the hot pot, the soup will taste bad, and it is not delicious to cook beef with these soups.
6. Eat all kinds of mushrooms that are indispensable for hot pot.
7. Chinese cabbage is the "king of all kinds of vegetables". It is rich in nutrition and vitamin C. Chinese cabbage and beef are matched with vegetarian meat, which complement each other and are comprehensive and rich in nutrition. It is a good partner for hot pot.
8. Add the soup base to the pot and bring it to a boil, then add the white radish, corn pieces and beef balls and bring it to a boil for fun.
9, beef is very particular about the time of meat. Tender meat like this is tender and slightly chewy. It is recommended to rinse for 6-8 seconds. Too much meat tastes bad when it gets old.
10, this time we used Wanmu intelligent lifting pot, which is an intelligent lifting hot pot. When the meat is cooked, it will automatically rise when you press the menu button, so that the meat will not get old and bad because it is taken out too slowly, but it is really convenient and easy to use.
1 1, the tender meat rinsed for about 8 seconds is tender and delicious.
12. Dip in the special sand tea sauce. The meat is tender but not firewood. It's really not delicious. It's not enough to gulp down meat. This sand tea sauce is a special dipping sauce for Chaoshan beef hotpot.
13, two kinds of dipping sauce, sand tea sauce and Chili sauce, two kinds of soup seasonings, celery and garlic oil are essential for beef hot pot.
14. Special dipping sauce for Chaoshan beef hot pot: 2 tablespoons of peanut butter, 2 tablespoons of sand tea sauce and half a spoonful of soy sauce. The three ingredients were mixed evenly to make the special dipping sauce for beef hot pot.
15, Chili is basically the most popular dipping sauce on the hot pot table.
16, celery is used to make soup. The general practice is to put chopped celery into a bowl, add garlic oil and pour boiled beef soup. The delicate flavor of celery and the rich aroma of beef soup are a perfect match!
17, this beef hot pot has completed all the preparations and is ready to eat. Are you drooling here? In fact, this table is full, less than 100 yuan, which is really cost-effective, better than eating out.