1, soup base of hot pot
Soup base is the background of hot pot. It is said that the earliest beef hot pot in Shantou area, the method of soup base is to add sand tea sauce directly into the pot, which has a strong taste, and then gradually simplified it. Now the soup head at the bottom of Chaoshan hot pot pays attention to the word "Qing". Although there are heavy medicinal food pots, the clear soup pot is always the most respected, so this soup base will test the freshness and original taste of all kinds of rinse materials.
The mainstream Chaoshan beef hot pot has clear water and beef bone broth at the bottom. Sometimes a few white radishes are put at the bottom of the clear water pot, and a few beef ribs are added to the beef bone broth, and sometimes there are beef balls, white radishes and corn. Every pot of beef bone broth comes out, which is full of the natural fragrance and freshness of beef bones. The reason why white radish and corn are put is that they can not only absorb oil and relieve boredom, but also refresh the meat and increase the fragrance of the meat.
Serve at the bottom of the pot. After the pot is boiled, first scoop a bowl of clear soup, add some celery powder to the bowl, and drink it while it is hot.
2. Beef
Outside the local area, it is difficult to eat authentic Chaoshan beef pot again. The reason is that the protagonist-Chaoshan beef is very particular about the word "fresh-cut". Chaoshan people have high requirements for beef. They should eat yellow beef slaughtered on the same day and beef balls, and they should also eat fresh dozen, and cannot be mixed with minced pork or powder. In addition, the storage time of sliced beef will also affect the taste and taste.
Most of the cattle in Chaoshan Hotpot come from mountain cattle in Guizhou, Sichuan. It takes about 2-year-old cattle to make hot pot, usually a local yellow cattle. The meat suitable for hot pot accounts for only about 35%, which can be described as precious. The second beef is made into beef balls, beef tendon balls and beef patties again, and finally the rest can be made into brisket, which will not be wasted all over anyway.
Many exquisite stores will also identify the gender of cattle. The meat of bulls is tough and suitable for meatballs, while the meat of cows and pickled cows is softer and more suitable for hotpot. Many hot pot restaurants in Shantou are near slaughterhouses and even have their own cattle farms, in order to ensure that they can provide diners with freshly slaughtered beef.
In addition to fresh meat, knife work is also indispensable. The master must cut the beef by hand, and never use a machine. This is a technical job. If it is not cut well, the taste of the beef will be rough or even hard to bite.
3. Decompose all parts of beef
There are dozens of different parts of beef and viscera to choose from in Chaoshan Hotpot Restaurant, and the local people's names for different parts of beef are also very distinctive, which often makes foreign diners confused: neck kernel, hanging dragon, spoon kernel, spoon handle, five-flowered toe ... Different parts, different tastes, can be called Chaoshan version of "skilled in handling cattle".
Boren
Also called "Snowflake", it is the top part of Chaoshan beef hot pot, located in the slightly protruding part of the cow's neck. Because it is often active and rich in oil, the meat is tender and chewy, which is especially popular with diners. So if you are lucky, you can still eat it in the store, otherwise you will only see "sold out".
The beef in Chaoshan beef pot can't be frozen, but Boren needs to be wrapped with a clean wet cloth before cutting, covered with a fresh-keeping bag and frozen quickly, otherwise it will be difficult to cut it very thin.
Spoon kernel
Also known as spoon skin, it is located below the neck kernel, close to the ribs, moderately fat and thin, and has a higher fat content than the neck kernel, so it is very fresh and tender.
Spoon handle
When eating hot pot in Chaoshan, if the shopkeeper asks for a few tender dishes, he mostly refers to the "spoon handle", which is the lower part of the spoon kernel. The cut surface is leaf-shaped, and the meat tendons are clear and easy to distinguish. The taste is fresh and sweet, and the meat is soft and elastic.
Diaolong
This is a long piece of meat on the back of beef. The first half belongs to the naked eye and the second half belongs to Sirloin. It is a must-have meat for beef hot pot. The cooked hanging dragon is full of fragrance, and you can also eat a touch of oily sweetness.
Hanging dragon companion
Also known as Diaolingbang, it is the two fat sides of Diaolong, which are more fragrant, smooth and tender than Diaolong. The best parts on these two sides are also called "lobster whiskers" or "companion", which looks like the big tentacles of lobster, and one is only a few folds, which is the essence of the essence.
Three toes
Also known as Sanhua Tendon, Sanhua Toe and the next Wuhua Toe are all beef tendon meat, Sanhua Toe is the front leg of cattle, and beef has tendons, so it is very chewy, and it tastes crisp and tender after rinsing.
Five flower toes
Also known as Wuhua Tendon, it belongs to the tendon meat of cattle hind legs. It has more tendons than Sanhua Tendon, beautiful marbling and more crisp taste. Each ox has only half a catty and five toes, so it is more favored by experts.
Chest fork
Also known as cow chest oil, as the name implies, it is the fat in the chest of a cow. Don't look fat, but it is crisp and not greasy. Usually, beef slices can be eaten with a little rinse, but the more you cook, the more fragrant it is. Don't miss this bite.
Fat lump
The sandwich meat in the belly of a cow accounts for only 3% of the top fat, with thick yellow fat, and it is fat and fragrant. When you eat it at the first bite, don't dip it, which is most suitable for appetizers.
tender meat
The meat on the buttocks and upper hind legs of cattle is moderately fat, tender and delicious.
In addition to fresh-cut beef, the rest of the beef and minced meat can be made into beef balls and beef tendon balls. The taste is crisp, the gravy is overflowing, and the mouth is full of bullets!
In addition, beef brisket, beef tongue, beef heart, tripe, beef venetian blinds, beef tendon, cow tail, cow spirit … a proper whole beef feast!
oxtongue
stomach of a cow
beef tendon
Rinse beef with a colander, pour fresh meat into a boiling pot, rinse it a little, and the color change will be cooked.
4. Side dishes
To eat Chaoshan beef hotpot, it is best to rinse beef first from fat to thin, and then serve side dishes. Unlike Chongqing hot pot, Chaoshan locals don't rinse too many side dishes, but two or three are common, so as not to usurp the host's role.
Fried rotten skin
Chaoshan people don't often eat in beef hot pot. After the golden crispy fried yuba is boiled, it will fully absorb the mellow taste of the soup base and taste delicious.
Chaoshan kway teow
It looks like rice noodles, which is a common local food. Rinse in a pot, pour some soup into a bowl, add celery powder and cooked kway teow soup to eat; You can also put some meat and pour some sand tea sauce to eat.
Don't forget there are white radish and corn. After a long time of cooking, they are quite tasty.
5, dipping sauce
A hearty beef hot pot, how can you get less dipping sauce?
barbeque sauce
Chaoshan is the birthplace of sand tea sauce, which is made by mixing fish, dried seaweed, peanuts, white sesame seeds, shredded coconut, onion, ginger, garlic, pepper, mustard, clove, pepper, dried tangerine peel and vanilla. The taste is salty, sweet and spicy, which complements the taste of beef, and also makes beef taste a little sea. People who like spicy food will also add a little Chaoshan Chili sauce.
Puning bean paste
Chaoshan people sometimes choose to dip in Puning bean paste when eating seafood, and now it is also used to dip in beef. Many local people will ferment fresh soybeans themselves to make this salty and slightly sweet dipping sauce.
In addition, some stores will provide fried garlic oil as sauce.
Beef is hot, so many shops have prepared homemade herbal tea, and the formula is mostly made from local traditional secret recipes: black beans, rehmannia root and prepared rehmannia root, so beef hot pot with herbal tea is also a good choice.
"Chaoniuism" Fresh Beef Hotpot
Tel: 400- 1 18-7779