Fat beef hot pot in beef is a high-protein livestock food, winter eating beef, can receive the effect of tonic. Beef is the most consumed meat in Europe and America. In China, in addition to the western ethnic minorities, most of the residents of the plain eating beef is not a large amount. China's cattle, mainly yellow cattle, buffalo, yak three kinds.
At present, the fat cattle hot pot popular north and south of the Yangtze River, everywhere you can see the fat cattle hot pot store overcrowded, fat cattle hot pot can be so hot, one is because of the choice of beef is fed by special feed beef, meat is delicate, tender, is a fine beef; second is the fat cattle hot pot seasoning, fat cattle hot pot seasoning and general hot pot seasoning there is an intrinsic difference between the seasoning, which is the choice of more than 30 kinds of Senior seasoning preparation, its taste sweet and long, aftertaste, which is also the public esteem fat cattle hot pot of the fundamental place.
Origin of beef hot pot
Fat beef hot pot originated in the United States in the 60s and 70s, Europe and other places, and later emerged in Hong Kong in the 90s by the earliest by the Oriental King of Fatty Beef to the authentic Hong Kong-style.
Fat beef hot pot was introduced into mainland China, a single person single pot of fat beef hot pot only began to appear, many big hot pot business also began to change, research and development of other varieties of small hot pot, after the fat beef hot pot popular in the country north and south. The recent emergence of beef hot pot brands, beef hot pot is from high-end fashion consumption into mass consumption.
Hot pot ingredients
Raw materials: 200 grams of beef tenderloin, 100 grams of beef loin, 100 grams of cooked tripe, 100 grams of shiitake mushrooms, 200 grams of cabbage leaves, 150 grams of spinach, 100 grams of cauliflower, 50 grams of vermicelli, 100 grams of celery. 2000 grams of beef broth, cooked lard, cooking wine, soy sauce, sugar, monosodium glutamate, pepper, scallions, salt, ginger, dried chili peppers, peppercorns, shrimp seeds are appropriate.
Method
1. Beef tenderloin washed, picked off the fascia, cut into thin slices; cow waist washed, torn off the membrane, cut in half, remove the net waist bashfulness, and then sliced into thin slices; Shiitake mushrooms to remove the tip, washed, cut into strips; cooked tripe scalded and washed with boiled water, sliced into thin slices; cabbage leaves were washed and cleaned, cut into strips; spinach, rapeseed flowers, washed, and wait for; celery to remove the leaves, the old tendons, washed, cut into small sections; fans soaked and softened, washed, cut into small sections; fans after soaking soft wash, cut into long sections; dried chili peppers to remove the tip, soak soft and cut into small sections.
2. electric pot point fire, put the vegetable oil is hot, popping shallots, pat loose ginger, dried chili peppers, peppercorns, cooking wine, picking off the onion, ginger do not, pouring people beef broth, add shrimp seeds, soy sauce, sugar, pepper boiling, and then sheng people in the hot pot, plugged into the middle of the electric table, surrounded by meat, vegetarian dishes. Add salt, monosodium glutamate (MSG) and cooked lard, and eat while shabu-shabu.
Features: Variety of raw materials, self-scalded white food, soup thick and spicy, unique flavor
Nutritional value
Beef is a high-protein livestock food, eating beef in winter, can receive the effect of tonic. Beef is the most consumed meat in Europe and America. In China, in addition to the western ethnic minorities, most of the residents of the plain eating beef is not a large amount. China's cattle, mainly yellow cattle, buffalo, yak three.
Nutritional analysis
Beef's protein content, due to cattle breeds, origin, feeding methods vary slightly, but are more than 20%, higher than pork and mutton. The protein content of beef is not only large, but also high quality, which consists of eight essential amino acids, and the composition of a balanced ratio, therefore, people can be absorbed and utilized almost 100% after ingestion. The fat content of beef is lower than that of pork and mutton, at about 10%.
Beef is containing minerals and B vitamins more of a meat, minerals potassium, zinc, magnesium, iron content.
Therapeutic health
Chinese medicine, beef has the role of complementary essence and blood, warming the meridians, can nourish the spleen and stomach, strong muscles and bones, swelling and water. Where there is a lack of gas, gas and blood deficiency, weakness and long illness and pale face, face floating leg swelling, eat beef can help improve the symptoms. Chinese medicine believes that beef is warm and sweet, can warm the stomach, so it is regarded as a good winter cold day tonic.
Beef protein has an amino acid called sarcosine, the amount of which is higher than any other food, sarcosine is known as the source of muscle fuel, absorbed in the body can be quickly converted into energy, enhance muscle strength, and can grow muscles, highlighting the meat. Therefore, athletes who conduct training, especially bodybuilders, as well as people engaged in strong physical labor, it is advisable to eat beef. Creatine can also provide the energy needed for brain cell activity, conducive to brain function, so students eat beef before the exam, it is possible to achieve "temporary increase in intelligence" effect.
Beef fat contains more linoleic acid, linoleic acid for a kind of unsaturated fatty acids, is a potential antioxidant, it is with the beef protein, as well as minerals such as potassium, iron, phosphorus, calcium and vitamin B6 and vitamin B12 and other trace elements, all have to enhance the role of the body's immunity.
Compared with Chinese people often eat pork, beef is low in fat, so, fat people do not need to worry about eating beef and consume too much fat. Fat people lose weight, is not a lack of protein, beef can supplement high-quality protein, but does not have too many calories, therefore, weight loss people choose to eat beef, than to eat pork, mutton are good.
Eating method subsidies
Beef eating method is very much, can be fried, pan-fried, deep-fried, simmered, sauce, marinated, shabu-shabu, braised, stewed, boiled soup, but also can be used as a filling, wrapped dumplings, buns.
Eating beef should eat fresh, fresh beef has a glossy, red uniform color, solid texture, slightly dry appearance, not sticky hands, no odor. The tenderness of beef is related to the breed and age of the cow and other factors. Beef meat color light red, meat firm and fine. The old beef meat color dark red, meat texture coarse, can only be boiled to eat, brine to eat. When cooking beef, it is appropriate to add some wine, such as several pieces of radish or several hawthorn in the water, can make the meat cooked quickly. A little tea wrapped in gauze bags, put into the pot, and meat with cooking, not only meat is easy to rot, but also for the cooked beef to add a fragrance.