Chaoshan Beef Hot Pot is a gift from the Chaoshan people to the winter, once the day is cold, the Chaoshan Beef Hot Pot restaurant will be packed, the reason why Chaoshan Beef Hot Pot is hot, or because it ....... The first time I've ever seen this, I've seen it on the Internet, and I've seen it on the Internet!
From the selection of ingredients to knife work, shabu-shabu method to dipping materials, many aspects of attention, in order to create a pot of fresh aroma into the bones of the Chaoshan Beef Hot Pot
Cattle, must be from the mountainous areas of Yunnan and Guizhou about three years old cultivated cattle
Meat, must be the day of the current slaughter without refrigeration of three to six hours that is the mouth of the fresh beef
Knife work, it must be as the master of the Japanese treatment of sashimi as the butchering of cattle
This is the first time in the history of the world, the first time in the history of the world. Sashimi like butchering a cow, a cow's meat yield is only 37%
Seasoning, must be from the local Chaoshan hundred years of inheritance of the secret seafood sauce seasoning and salsa
In the Imperial City there is such a can make all these aspects of the Chaoshan Beef Hot Pot restaurant, to the point that a lot of artists and celebrities have come to buy the book
The store will be the Teochew chefs to invite to the store, Guizhou native yellow oxen to the neighborhood, and then to the store, and then to the store. The restaurant brings in chefs from Chaoshan and ships cattle from Guizhou to the nearby abattoir, realizing the desire to eat beef on the same day as it is slaughtered
The cattle is full of treasures, and the taste of each part of the cow is unique, so not only can you eat the freshest beef, but you can eat the whole cow here!
While there are nearly 30 different seasonings in the restaurant, the best way to eat Chaoshan beef hotpot is with the savory, slightly spicy seafood sauce and sweet sacha sauce
Traditional Chaoshan beef broths are made with clear broth, but to cater to the tastes of people in the north, the broths here are made from beef bones
Beef tendon and brisket hotpot bases are rich in beef
Because the spicy pots can mask some of the taste of the beef, the beef here has a very spicy flavor, and the spicy hotpot is a good place to eat the whole thing. The mandarin duck pot uses a combination of clear soup and tomato soup
The "Boss Lady's Favorite" pot base not only has beef, but also fresh vegetables such as parsley, bitter gourd, corn, etc., which makes it fresh and refreshing
The spine portion of the beef is a combination of fat and thin meat that tastes sweet and fluffy, and the dish is very flavorful and delicious. The name of the meat and the shabu-shabu time are printed on the plate, and the shabu-shabu time is 6 to 8 seconds. Basically, the shabu-shabu time for the meat here is within 10 seconds, and the meat is cooked after being put into the pot through a strainer and stirred with chopsticks, so the meat is most tender when shabu-shabu is controlled in the time range
Snowflake beef shabu-shabu time is 4 to 6 seconds
Also known as "neckren" ( neckren), this is the part of the meat of the cow's shoulder blade that's closest to the head, which is often exercised, and the meat is more flavorful. The marbled texture of the meat is a characteristic of its appearance, and it is tender, fatty, sweet and chewy. Teppanyaki in French cuisine and Wagyu beef in Japanese cuisine is tender, juicy and melts in your mouth, making it a good choice for shabu-shabu
Spoon nuts and shank
Spoon nuts should be shabu-shabu'd for 6-8 seconds
Spoon shank for 8-10 seconds
Spoon nuts and shank should be shabu-shabu'd for 4-6 seconds
Spoon nuts and shank should be shabu-shabu'd for 8-10 seconds
They are also known as "snowflake meat". Spoon nut and spoon shank are the meat on the shoulder blade of a cow, there is not much fat on them. Spoon shank refers to the lower part of the spoon nut, i.e. underneath the ribcage, the yield is slightly bigger than that of the spoon nut, and there is a distinctive ribbing in the middle of the spoon nut, just like a key shank, which makes the meat taste soft and super soft in the mouth, and it has a strong sense of stretching
The chest pasty meat should be shabu-shabu in 4 to 6 seconds
Don't be shocked by the whiteness of this white meat, it is not fat, but soft tissues of the cow's chest. It is a soft tissue between meat and fascia, which is chewy and crispy the more you cook it, so you won't feel greasy at all. This part of meat can be cooked for a longer time
Beef Tender Meat - 6~8 seconds
Beef Tender Meat is in fact the rump of a cow, which is relatively thinner and although it is called "Tender Meat", its tenderness is not as good as that of Hang Lung and Snowflake, which are slightly chewy. The texture is slightly chewy
The five-flower tendon takes 8 to 10 seconds to cook
The five-flower tendon is one of the rarest cuts of meat from the cow, and the meandering white strips of meat are its distinctive trademark!
Fat shabu-shabu in 4-6 seconds
No need to be scared by its name at all, it's just a meat with a higher proportion of fat than lean meat, the butter is tender and smooth, and you'll still feel the fragrance of the butter after blanching in water without dipping it in the sauce.
Beefy
Just as the name suggests, it's served on a cloudy table, with a dry-ice cushion filled with cow's treasure, bullwhips, brisket, and cow's pak choi, all of which are great tonic for men. men, it's all great tonic, and it is indeed a bull's-eye after eating it! You know~
Raw Beef Pills
Guangdong do beef meatballs manufacturers generally more than 70 ~ 90% beef, depending on the price, the purity of beef is also different
Because of the trouble of playing pills process, generally use the first cooked cooked pills, cooked pills placed in a relatively longer period of time, but far from the elasticity of the raw beef meatballs, here using 100% pure raw beef, every day with the Fresh beef hind leg lean meat to play balls, out of the balls can be played as a ping-pong ball ~