How to make beef hot pot is authentic?

Autumn and winter are coming, and the most suitable food is of course steaming hot pot. Let's share this Chaoshan beef hot pot today, which is the favorite of Chaoshan people.

Beef hotpot has always been the favorite of Chaoshan people. Many foreigners know that they want to eat beef hot pot when they go to Chaoshan, but there are many people who love beef, but few people know about beef. Chaoshan beef hot pot can be regarded as a unique stream in the hot pot industry because of its different practices and tastes.

What's the difference between Chaoshan beef hotpot? The first is the meat cutting method:

Because Chaoshan beef is not frozen, it can't be frozen and sliced like other hot pot restaurants, and it can only be cut by hand. It is necessary to sort the beef and remove the tendons and membranes from the slaughterhouse. According to different sections, the thickness of different sections is different. The legendary "two cows" should be cut at 90 degrees with the texture of beef and the thickness should be uniform. Knife workers should be familiar with the pot within 10 second. This is very particular about the master's swordsmanship, and he is very calm and decent in starting and landing. When the cut beef is 90 degrees upside down with the ground, the beef will stick firmly to the plate to prevent water loss.

In addition, the choice of soup:

Because Chaoshan beef hotpot pays attention to the original flavor of food and the sweetness of beef. So there are not many choices on the soup base, usually clear water soup base, and some will add corn and white radish. Add white radish to neutralize the heat of beef hotpot.

Finally, dipping sauce:

Go to the beef hotpot restaurant, and basically every restaurant has a buffet sauce table. You can freely mix sauces according to your own preferences, but there is one kind of sauce that is essential for Chaoshan beef hot pot-Shacha sauce. Sand tea sauce, used to dip beef balls and beef; Beef balls are fragrant, beef tendon balls are even seasoned with garlic, and spices with compound fragrance such as sand tea can also be fragrant. This sand tea sauce is a special dipping sauce for Chaoshan beef hot pot, which tastes a little sweet.

Beef Hotpot Caishi

Lettuce, beef, mushrooms, beef balls, seafood mushrooms, corn, cabbage, white radish, etc.

Basically, eating hot pot is a very simple ingredient, and you can put whatever you want. Finally, wash all the ingredients and put them on the table.

Specific practices:

1, this is the soup base of hot pot. Basically, if you buy beef and eat hot pot, you will get the soup base. If not, clear soup. Add white radish, sweet corn and beef balls to clean the hot pot. Slowly, the soup base will become delicious.

2. The highlight of beef hot pot-beef, the beef I basically buy here will be cut well, because cutting beef is very particular, and good beef and cutting methods are also very important. I bought it a little fat this time. It's delicious but not greasy.

3. The highlight of beef hot pot Beef balls are the most famous and popular traditional snacks in Shantou City and even in Chaoshan area of Guangdong Province. They are finely made, ruddy in color, soft, crisp and elastic, delicious and fragrant, and tender and smooth in taste.

Although we still have to pay off the dishes in the beef hot pot, the white radish is hot and cold. When stewed together, soup and meat will not have obvious hot and cold properties, and ordinary people will not get angry after eating them. Adding sweet corn to the soup will make it sweeter and more delicious.

5. Lettuce is an essential vegetable in hot pot. Basically, lettuce is ordered every hot pot, and lettuce is the last one to eat. Once vegetables are added to the hot pot, the soup is not delicious, and it is not delicious to cook beef with these soups.

6. Eat all kinds of mushrooms that are essential for hot pot.

7. Chinese cabbage is the "king of all kinds of vegetables". It is rich in nutrition and vitamin C. Chinese cabbage and beef are matched with meat and vegetables, which complement each other and have comprehensive and rich nutrition. It is a good partner for hot pot.

8. Put the soup base in the pot, bring it to a boil, and then add white radish, corn pieces and beef balls to cook together, which is full of fun.

9, beef is very particular about the time of meat. Tender meat like this is tender and slightly chewy. It is recommended to rinse for 6-8 seconds. If you eat too much meat, it won't taste good when you get old.

10, this time using Wanmu intelligent lifting pot, which is an intelligent lifting hot pot. When the meat is cooked, pressing the menu button will automatically rise, so that the meat will not get old and bad because it is too slow to fish out, but it is really convenient and easy to use.

1 1, the tender meat rinsed for about 8 seconds is tender and delicious.

12. Dip in the special sand tea sauce. The meat is tender but not firewood. It's really not delicious. It's not enough to gulp down meat. This sand tea sauce is a special dipping sauce for Chaoshan beef hot pot.

13, two kinds of dipping sauces, sand tea sauce and Chili sauce, two kinds of soup seasonings, celery and garlic oil, and beef chafing dish are essential.

14. Special dipping sauce for Chaoshan beef hotpot: 2 tablespoons of peanut butter, 2 tablespoons of sand tea sauce and half a spoonful of soy sauce. The three ingredients were mixed evenly to make the special dipping sauce for beef hot pot.

15, Chili is basically the favorite dipping sauce on the hot pot table.

16, celery is used to make soup. The general practice is to put the chopped celery into a bowl, add garlic oil and pour the boiled beef soup. The fragrance of celery and the richness of beef soup are a perfect match!

17, this beef hot pot has been prepared and can be eaten. Are you drooling here? In fact, this table is full, less than 100 yuan, which is really cost-effective, better than eating out.