A few years ago, I was lucky enough (secretly pleased) to taste 20 hot pots with different characteristics in one month because of my work. What impressed me most was Chongqing Butter Hot Pot. Among the ingredients in the hot pot, hairy belly is definitely one of the protagonists of the whole hot pot with its own aura: the natural crisp texture and the raised texture on the surface are really suitable for wrapping up the rich taste.
Before that, my face was so dark that I refused in my heart. Until one day, I ate the Q-bomb with a refreshing and spicy taste. Oh, my God! It's delish！
Beef tripe, commonly known as tripe, is the third stomach of cattle. At first, it was provided to some people as a cheap food, but now it has been successfully countered. Today, we will talk about him, how to make his debut in the hot pot world, and shine with other hot pot bosses.
It's not that easy to eat hot pot. Every dish has his temper.
? People in China pay attention to the cooking temperature. After the cooking temperature is over, the taste is really different. The same is true for hot pot. The pre-selection and treatment of various ingredients and the time of boiling are also particularly important. There used to be a hot pot dish washing schedule on the Internet as follows:
Scalding a hairy belly for more than 15 seconds is soulless.
Life is incomplete without the flowers nourished by red oil.
Shrimp slides in the moment of floating, and you can enter!
If you want a delicious hairy belly, remember these four points!
? Today, as a person who has eaten 20 hot pots with different characteristics in a month, I tell you how to eat beef omasum heartily. About ingredients, dipping materials, scalding time, etc., come and answer them one by one.
? 1 Good ingredients determine half the taste.
The raw material of beef omasum must be fresh beef omasum from slaughterhouse, which is moist and clean in appearance, tough when pulled by fingers, and may have a little fishy smell, but it will not have a pungent smell. If it has a pungent smell, it is most likely soaked in hydrogen peroxide, so it is not very fresh.
Before going to the table, the chilled hairy belly is crisp and chewy, and tastes excellent.
The bottom of the pot is the soul of the whole hot pot.
The hot pot bottom material is based on the secret butter hot pot bottom material freshly fried that day, and it is matched with a cast iron nine-square griddle. Its thermal conductivity and thermal insulation are very good, which is conducive to the maturity of ingredients.
3 rinse your hair, time is life.
Be sure to rinse in a hot pot, so that the hairy belly will have tension.
There is a well-established saying in the hot pot industry about rinse hairy belly: seven ups and eight downs. Pick up a piece of hairy belly, put it in a boiling pot, rinse it, and then lift it up. It can be said that it is a very strict hairy belly. This operation is to ensure that the hairy belly is heated evenly inside and outside to achieve a perfect taste. In other words, don't burn your hairy belly. Ten seconds is enough!
4 about dipping, the companion of hot pot soul.
She doesn't need to be too complicated. With hairy belly, it's good to simply get rid of boredom, which can reduce the spicy taste of some hot pots and make the taste soft. Here, I recommend three common combinations:
Standard version: garlic+sesame oil+coriander+chives
The most authentic collocation, returning to simplicity is also beautiful.
Advanced edition: vinegar+chives+coriander+sesame oil+garlic+oyster sauce+peanuts.
This combination can not only relieve the spicy feeling, but also add flavor.
Top version: vinegar+peanuts+oyster sauce+shallots+coriander+garlic+sesame oil+Thai pepper+Chili noodles.
This is the top big coffee in the dip industry. You shouldn't miss it with Chili.
Look, the whole bottom of the pot,
Accompanied by thick grease
Zanthoxylum bungeanum and capsicum are constantly churning,
The air is full of spicy smell,
Stimulating my eager taste buds.
Roll up your sleeves, clip up a hairy belly,
Gently put it into the pot and rinse it up and down.
Watching him curl up slowly under the change of temperature,
Start timing in your mind, 1,2, 3, ... 8!
Right now, fresh, fragrant, tender, crisp and cool!
Immediately, wrapped in sauce, crisp hairy belly and thick sauce really complement each other: every time you chew it, you can feel the attributes of hairy belly Q bomb, full-bodied spicy and fragrant, surrounding the whole mouth, and the taste level is invincible and rich, exceeding addiction!
A creative new collocation of eating hairy belly (please try it carefully for beginners of hot pot)
? Coriander wrapped in hairy belly
Shrimp stuffed with hairy belly
Beef tripe with fried dough sticks
……
? Old drivers can boldly try.
? At this moment, it seems that I can return to that scene: the cold wind is blowing outside, and a group of people in the room are surrounded by tables and seats, and the steaming pot gas permeates all around. Everyone is sweating and tasting hot pot, chatting about what topic, forgetting that time is running, only remembering the smiling faces and everyone's red faces sitting together at that time.
Hey, dear foodie, help me tell me which delicious hot pot restaurant you have eaten recently and what kind of hot pot ingredients you want to hear next time. Let's meet again!
End.
I'm an Ami fan. I'm glad to meet you. I focus on parenting education and personal growth, and I also love food and distance. I hope my words can accompany you for half an hour. Thank you for seeing this.