Chaoshan hot pot is very popular hot pot, not only nutrition, flavor is also very delicious, is very healthy hot pot, so how to eat Chaoshan beef hot pot? Chaoshan beef how to see good and bad? Take a look!

How to eat Chaoshan beef hot pot

The soup base of the Chaoshan beef hot pot, generally clear soup, in line with the Chaoshan people like the local, the pursuit of fresh food concept! The soup base is usually beef bone broth, add one or two pieces of southern ginger and white radish and corn. The soup is cooked until it becomes flavorful, at which point the soup is ready to be served, friends and family are greeted, and the beef is shabu-shabu before each person is served a bowl of beef brisket and turnip soup with celery foam. The celery foam is also a necessity!

Eating beef hot pot is quite important, the stove should be slow fire, keep the water in the boil with small bubbles in the state of warm swallow, and then pick up a piece of beef or take a funnel loaded with a few slices of water, three over water, the meat color is slightly changed when it is the best time to taste. Fished up, dipped in Chaoshan tea sauce, is simply the enjoyment of the tip of the tongue.

Chaoshan's beef is very careful, although they are from Sichuan, Guizhou and other places of the introduction of live cattle, but after local breeding and then carefully selected according to the gender, maturity, meat, etc. slaughtered. Generally used for hot pot cattle, are within three years of the tender cow, bull meat is more suitable for making beef meatballs, and more than three years of beef meat is not so tender. From the slaughterhouse to the dinner table, four hours is the prime time for beef to be at its best. During these four hours, some parts of the meat need to be hung in a cool, ventilated place, called "wake up meat", and these parts, such as the neck, spoon nut, etc., need to be refrigerated.

How to see the good and the bad of the Chaoshan beef

In Shantou, perhaps this problem does not exist, because the substandard is likely to lead to their own business can not go on. However, now that the Chaoshan hot pot has opened all over the country, many people are eating it for the first time and are completely inexperienced, so it is inevitable that some businessmen will tamper with it. No matter, Chaoshan gourmet Zheng Yuhui on "how to identify the good and bad beef" gave three identification methods:

First, look at the color. Fresh beef muscle is uniformly red, glossy, fat white or creamy yellow; second fresh meat muscle color slightly dark, the cut surface is still glossy, but the fat is not glossy; spoiled meat muscle color is dark red, no luster, fat dark; if the fat shows green, the meat must be stinky.

Second, smell odor. Fresh beef has a natural, characteristic fishy smell, but it is very light, while not fresh beef smells sour.

Third, look at the touch. Fresh beef surface is slightly dry or air-dried film, touching non-sticky hands, finger pressure depression can be immediately restored; second fresh meat surface dry or sticky hands, finger pressure depression recovery slower, and can not be fully restored; spoiled meat surface extremely dry or sticky, finger pressure depression can not be restored.

Why is the hot pot of Teochew beef fire

Teochew beef hot pot is not a new thing, before also tried to break through the geographical limitations, but did not succeed, why these two years all of a sudden fire up?

The first is the improvement of the industrial chain. Previously, the big cities from the fixed-point slaughter to the time of delivery to the store, it is difficult to meet the freshness requirements of Chaoshan beef hot pot. Nowadays, there are more Chaoshan beef hot pot restaurants in Shanghai and Hangzhou, which have formed a fresh delivery chain to ensure the freshness of the beef; and in Beijing, some hot pot restaurants even raise cattle in the suburbs or in Hebei, which are immediately transported to the store after slaughtering.

The second is, as mentioned earlier, the changing tastes of Chinese people. More and more Chinese people are willing to pay for good ingredients, the pursuit of quietly adhere to the ancient methods, follow the natural eating habits and the pursuit of the original taste. And that's what a lot of food is supposed to look like.