1, hot pot soup practice: add water to the pot, put it into the sea, turn off the fire after the water boils, then soak the dried tuna in the soup for 20 minutes and pour out the soup.
2. Cutting method of materials: beef should be sliced and frozen, mushrooms and cabbages should be cut very thin, onions should be cut obliquely, Flammulina velutipes should be spread out after removing both ends, leeks should be cut into 7-8 cm long, and chrysanthemums should be washed.
3, the practice of sauce: add soy sauce, vinegar, radish juice, finely cut shallots, whole sesame seeds and so on. Add 2 cups of hot pot soup and mix well.
4. Cook in the hot pot soup: As soon as the hot pot soup with soy sauce and cooking wine is boiled, put the prepared vegetables and meat into the pot and add the sauce after cooking. After eating meat and vegetables, add spaghetti, onion, minced garlic, pepper, sesame salt and so on. Boil, and finally season with salt and pepper. Just do it.
Chaoshan Beef Hotpot Caishi
Ingredients: beef, mushrooms, Flammulina velutipes, leeks, Chinese cabbage, 500 noodles, 2 onions, chrysanthemum, soy sauce, cooking wine,
Various seasonings: 8 cups of hot pot soup, dried tuna, kelp.
Sauce: 2 cups of hot pot soup, 2 cups of soy sauce 1/2, 2 cups of vinegar 1/2, 2 cups of radish juice 1/2, 4 shallots, whole sesame seeds and lemon.
Seasoning: 3 tablespoons soy sauce, 65438+ 0 tablespoons chopped green onion, sugar, cooking wine, minced garlic, sesame salt, pepper and sesame oil.
Which part of Chaoshan beef hotpot is the best?
If you are an authentic Chaoshan person, you must blurt out beef essence such as breast, five toes and boren. Due to the low yield, these varieties are difficult to buy in the general market and can only be enjoyed in hot pot restaurants or other restaurants.
The breast is a kind of cow breast with yellow and white. Only big and fat cows can grow, and only large pieces of bezoar can be cut into thin slices to make hot pot. The greasy-looking breast fish is not fat, but soft tissue. The wrinkles after rinsing are a bit like pigskin glue. The taste is crisp and refreshing, with a little toughness, and it is full of oil, and it does not feel fat when eaten in the mouth. The fifth toe is the tendon of the hind leg of cattle. Cattle can only be called five toes if the two tendons of their hind legs are intertwined. There are unique patterns on the sheets, and there is a trace of muscle in the meat. Tendon meat tastes good, with a little muscle, icing on the cake.
The first bullet of the shock wave: neck, chest and five toes.
1, boren
Precious grade: ★★★★★★★
Boiling time: 8 seconds
Boren's preciousness is unparalleled. With luck, 1000 Jin of cattle can cut one or two Jin, which is often limited in the store, but it can't be met.
"Benevolence" means fruit and center in Chaoshan dialect. Boren refers to the piece of meat with the most frequent activity in the center of the neck of a cow, which is the most essential part of beef. It is also called "snowflake" because its fatty oil flowers are distributed in the meat as finely as Xue Huadian.
This piece of meat is the favorite of thousands of gourmets. This part often exercises, so the meat quality is good, and the fat shuttles between the meat. So the entrance is soft and oily, sweet and refreshing. But the boss often secretly keeps it for himself to enjoy, which most people can't eat!
2. Chest _
Precious grade: ★★★★★☆.
Boiling time: 30 seconds -3 minutes
The second most precious thing is the chest. Not every cow has such a tender, big and fat cow, which is very rare.
Chest _, yellow and white, looks like fat, but it is actually a kind of soft tissue. When chewing, the taste of butter melts, and the taste is crisp and chewy. You can only see it in Chaoshan hot pot.
3. Five toes
Precious grade: ★★★★★☆.
Boiling time:15s
The tendon of the front leg of a cow is called three toes; The sinews of cattle's hind legs are called five toes.
Compared with the three-toed toes, the five-toed toes on the hind legs are more rare. The meat is covered with tendons, but there are more tendons than the three toes, and the lines are more obvious. If you like the feeling of smooth muscles, five toes definitely make you want to stop.
I ate five toes in the shop and the lines were really beautiful. I have won enough attention before cooking. After cooking, it is tight, tender and elastic, and I feel the strength of the running cow's hind legs.
The second bullet of shock wave: fat, spoon kernel, spoon handle, three toes, hanging dragon (companion)
Only the neck, chest and hind legs can satisfy the appetite of gourmets? The second bomb came strongly, and everything was tempting.
4. Obesity
Precious grade: ★★★★★☆.
Boiling time:15s
Fat belly, that is, beef belly sandwich meat, is also rare. Only fairly fat cows have beautiful fat bellies.
Very good fat, one side of red meat is connected with a thick layer of fat, and the section is beautiful. Thin with fat, fat but not greasy, delicious, juicy, that's how you get fat.
5, spoon, spoon handle
Precious grade: ★★★☆☆☆
Boiling time: 8 seconds
Next is the common spoon core and handle. The two names are similar, but it is not difficult to distinguish them.
The spoon kernel, also known as the spoon skin, is located below the neck kernel and connected with the ribs. There are thin ribs in the middle of the meat, the taste is between the neck and the handle of the spoon, and the meat taste is a little tender.
The spoon handle is located below the spoon core and below the ribs. There is a tendon thicker than a spoon in the middle of the meat, hence the name spoon handle. After rinsing, the thick ribs in the middle are more obvious, more elastic and tender than the spoon kernel.
If you reach the neck, you may wish to choose the handle of the spoon and feel the tenderness and the poles of the tendon. The tendon diameter brought by a transverse tendon cannot be given by other parts.
6. Three toes
Precious grade: ★★★☆☆☆
Boiling time:15s
The third toe is the muscle on the calf. There are tendons in the meat. Count it carefully. It seems to be really three tendons! Tendons are slightly less than five toes, but they are also good.
7, hanging dragon (companion)
Precious grade: ★ ☆ ☆ ☆.
Boiling time: 10 second
Hanging dragon, that is, beef tenderloin, is a thick and even layer of tender meat, which is one of the more common parts in daily life. Its uniqueness lies in the "lobster beard" below it, which is the hanging dragon companion.
Hanging dragon companion
Precious grade: ★★★★★☆.
Boiling time: 10 second
Hanging dragon companion is two sides of sirloin. Further subdivided, the two small hanging dragons in the hanging dragon companion, that is, the two long meats in the gap of the cow pelvis, are called "lobster whiskers" by Chaoshan people. Because fat meat is more fragrant, smoother and more delicious than hanging dragon, it is soft and juicy.
The third bomb of shock wave: tender meat, beef balls and beef tendon balls.
Next, we came to the thick part, which is the cow's ass. There is a large amount of meat here, which is the most common part of our daily life.
8. tender meat
Precious grade: ★ ☆ ☆ ☆.
Boiling time: 8 seconds
The meat is tender, located in the buttocks and legs, with high yield and high sweetness. Usually it will be cut very thick. Before washing, drop a few drops of oil and mix well. Soft and slippery! Tender meat is generally average in quantity, but its taste is not lost to other parts. The chef cut it very thin, only rinsed it for 8 seconds, and then slipped on the tip of the tongue, which really deserved its reputation.
9. Beef balls
Precious grade: ★ ☆ ☆ ☆.
Boiling time: 5- 10 minute.
Beef balls, mainly cow hind legs. This part of the meat, Chaoshan people do not rinse directly, but exert a little magic. After the tendons are removed, pound them into meat paste with a mallet or mortar, and add seasoning to make meatballs. After thousands of slaps, the hind legs adhered to each other and became tight and elastic, which really showed the creativity of foodies.
10, Jinniu Pill
Precious grade: ★ ☆ ☆ ☆.
Boiling time: 5- 10 minute.
Beef tendon balls are made in the same way as beef balls, except that tender beef tendon is added during beating, which makes their taste more elastic.
"To sum up, according to the precious level is the following order:
Boren, chest _, five toes
Fat pot, spoon kernel, spoon handle, three toes, hanging dragon (companion)
Tender meat, beef balls, beef tendon balls "
As for the taste ranking, everyone may have a unique list.