Why is Chaoshan beef so cattle?
First of all, Chaoshan beef hot pot has a signboard, which is now on sale.
Second, Chaoshan turkey hot pot pays great attention to knife work.
The knife cutter who cuts beef is very particular. It must be cut by hand. The machine cut it almost hard to swallow. There are also many hand-cut points, and the thickness should be moderate. Some chefs cut it very thin, so the meat tastes light and tender. Some chefs cut it very thick and feel very satisfied. It is called "full throat" in Chaoshan dialect.
The third is the classification of beef.
The beef served on the table is refined, and the meat quality of different parts is different in taste and price. There is a special dish of fat meat, a special dish of gluten meat, and all kinds of breast meat.
"When I was in cook the meat, the meat yield was only 37%."
Old masters who speak Chaoshan Mandarin often bring their own perspective eyes, and they can identify cows with meat content of 37% at a glance. Every time after cutting, the master will brush a layer of raw oil.
Chaoshan people gathered 16 portions to rinse beef, which is called "the whole beef feast". Every part pays attention to the order of rinsing: from thin to fat, five-toed spoon handle-spoon skin-snow-hanging dragon-fat-chest fork. In this way, the soup base will maintain a fresh and sweet taste, rinse the meat and then rinse other ingredients.
Beef feast
So this is the legendary "two cows". When cutting the knife, it should be 90 degrees thick, and the texture of beef should be uniform, and the knife worker should reach the cooked level within ten seconds. This is the legendary "two cows".