The best time to eat hot pot shabu-shabu beef is to blanch it in boiling water for 8 to 10 seconds. The fat beef is very thin and tender. When eating, use a slotted spoon to lightly rinse it in the shabu-shabu pot for a few times. It can be eaten when it changes color. . Basically, it tastes best when it's eight ripe. It doesn't taste good when it's riper, because the butter has melted.

Subject to availability.

The cooking time of beef in hot pot is generally related to factors such as the part, thickness, size of the beef and the firepower of the hot pot. If it is tender beef used for ordinary hot pot, it will be average. It takes about 40-50 seconds to rinse.

But for Chaoshan beef hot pot, the beef is very fresh and cut very thin. On average, you only need to blanch it in the hot pot for about 10-15 seconds until the beef changes color. Generally, businesses will Mark the time required to cook different cuts of beef.

Subject to availability.

For Chaoshan beef hot pot, the beef is very fresh. This type of beef is usually killed and cut very thinly. The bacterial content in it is relatively small. The average scalding time is 10- About 15 seconds.

But for ordinary beef hot pot, because the beef is not particularly fresh and contains certain bacteria, it usually needs to be cooked for a while when scalding to ensure that all the bacteria in the beef are killed. Eat it later, it will be safer for the human body.

1. Select parts: Different parts of beef have different tastes. If you want to eat tender beef, it is recommended to choose beef tenderloin, beef tenderloin, beef eye, etc., and avoid choosing Beef tendon, beef neck and other parts that taste chewy.

2. Marinating: If you want the beef to taste tender, marinating is also essential. It is recommended to add an appropriate amount of egg white and starch to the beef for marinating, which can form a layer on the outside of the beef. A protective film is formed to prevent moisture from evaporating and make the beef taste more tender when cooked.

It is the blood of beef.

Although beef needs to be bled before killing, there is still a certain amount of blood remaining in the beef. When the beef is heated, the blood in it will coagulate and precipitate, turning into blood foam and floating on the soup surface, so cooking meat The foam produced in the initial stage is mainly the blood of beef, and the white foam produced in the later stage is the protein contained in beef.

If there is too much blood foam, it is recommended to blanch the beef first to skim off the excess blood foam, so that the blood foam will not have the taste and clarity of fresh soup base.