Foodies who like to eat hot pot never care about the season. Every now and then, they will always invite a few friends to check in at a hot pot restaurant. In winter, I almost want to eat hot pot every day, and in summer, hot pot is also indispensable. Although the weather is hotter in summer, this is not a problem for today's young foodies. Eating hot pot with the air conditioner on has become their routine. Where does Chaoshan beef come from?

Chaoshan beef hot pot originated from some small workshops in the night market. It started with a sand tea pot base, and later gradually developed different ways of eating various parts of beef, including simmering beef bones in a clear soup and so on. Ways to eat.

There is a saying that in the 1960s, Chen Laishu, a native of Puning, Guangdong, set up a stall selling beef balls and beef cakes in Laofucheng Market, Shantou. Later, it developed better and better. It also expanded to beef hot pot. The predecessor of Chaoshan beef hot pot is actually a beef stove. The broth mixed with Shacha sauce is used as the bottom of the pot, and the beef is slowly cooked over charcoal fire. It was once very popular on the southeastern coast. Unique soup base

Compared with hot pot in other places, the soup base of Chaoshan beef hot pot is very light. If the soup base you eat outside has various seasonings and rich color, then it is most likely This is not a normal Chaoshan beef hot pot. The authentic soup base is usually made from beef bones over low heat, and the seasoning is also very simple, usually just galangal and salt.

According to Chaoshan gourmet Zhang Xinmin, Shantou beef hotpot became famous in the 1940s. The traditional method is to add the Shacha sauce directly into the pot and use thick soup as the bottom of the pot like Chongqing hotpot. Later, it was gradually simplified, and only the beef bone broth and white radish were left in the bottom of the beef shabu-shabu pot, which is more conducive to tasting the original taste of beef. To this day, although many stores offer health-preserving medicated meals, beef-flavored soups and other pot bases, the most highly regarded is beef bone broth. Unique dipping sauce

The Shacha sauce originally added to the soup has become a perfect dipping sauce for Chaoshan beef. Some people also add a dish of Chaoshan chili sauce, which is not spicy but a little salty. Now, more and more people are starting to choose Puning bean paste. Puning bean paste was originally a Chaoshan people's patent for dipping seafood. Now it is used to dip beef, which shows the delicious taste of beef. A food columnist commented: The so-called Chaoshan cuisine is most particular about "big flavor and light taste". From a historical perspective, it is mostly a process of silent subtraction. ??Freshness?Knife skills?Meat-shabu-shabu techniques?

"Chaoshan Beef Hotpot" pursues freshness, and is extremely particular about the choice of beef and the time for shabu-shabu. ?

When it comes to the choice of beef, we generally choose cattle that are about "3 years old" as raw materials. At the same time, it is required that the yellow cattle be served within three hours after being slaughtered; in addition, Chaoshan beef is not frozen. Unlike many other hot pot restaurants, there is no way to use frozen slicing and can only cut the meat manually. Finally, the technique of shabu-shabu is also very important. Beef-shabu-shabu must be equipped with a wire slotted spoon. Pour the bright meat into the boiling soup, stir it slightly, and it will be cooked when it changes color. The particular method is called "three times of watering", that is, the meat spoon needs to be lowered three times in order to control the texture of the meat.