Chaoshan beef hot pot bottom method, Chaoshan beef hot pot beef part

Chaoshan beef hot pot.

Soup base. Material: Cow vertebrae.

1 catty; 1 green onion; 6 slices of ginger; 8 red dates; Appropriate amount of wolfberry; 1 stalk of celery; Pepper.

1 scoop; 1-2 scoops chicken broth mix; 1 tablespoon of salt.

Method First deal with the beef vertebrae, wash them, put them in a pot of boiling water and boil them, pour out the blood water, and rinse the beef bones with water. Then add half a pot of water and prepare the soup.

2. Prepare green onions, ginger slices, red dates, wolfberries, and celery stalks and cut them into cubes for later use. Use a pressure cooker.

To boil, add ginger slices, green onions, and beef bones to the pot, cover and bring to a boil, turn to low heat and simmer for 30 minutes. If you use an electric saucepan, simmer for about 1 and a half to 2 hours until the beef bone broth is flavorful.

3. Take advantage of the time to cook the soup to prepare side dishes and prepare some beef balls. After more than an hour, the beef bone broth in the pressure cooker was cooked, and at this point you could smell the thick smell of beef bone broth. Beat some of the oil off the soup, then pour the soup into the electric pot and prepare to make the hot pot.

4. Finally, you can start playing hot pot. Add the celery cubes, red dates, goji berries, and beef balls to the pot and cook for about 8 minutes. Add 1 tablespoon of salt, 1 tablespoon of white pepper, 1-2 tablespoons of chicken broth and serve. The flavor of celery cubes and beef bone broth goes well together.

1.Soup base. Super tasty, with corn, radish and beef soup with boiled water!

I put in the beef meatballs! 2.Cow toe !!

Cow's toe meat! 3.Chest wax, it looks horrible, it's all fat!

But taste and appearance are not the same thing at all! It's crispy and crispy!! Not fatty greasy at all!

4.Brisket, offal! There is no fishy smell at all, and then the stew is super soft and glutinous!

Very Q bomb! 5.After the cow's toes are shabu-shabu!

It's delicious! 6.Hanging dragon meat!!

7.The last dish of wet fried beef river**!!

If you want to make a delicious Chaoshan beef hot pot, because the base of Chaoshan beef hot pot is generally light, we need to pay attention to the freshness of the ingredients. At the same time, Chaoshan beef hot pot has relatively high requirements for beef, so it is best for us to go to the market to buy strong beef. After slicing the whole, the friends can make fresh and delicious Chaoshan beef hot pot at home.

Chaoshan beef is delicious, healthy and nutritious, but I choose Chongqing hot pot.

Chaoshan beef hot pot beef parts are generally used in the neck of the cow, hanging dragon, spoon kernel, spoon handle, three-flower tendon, five-flower tendon, fat callus, chest sting, tender meat, these parts of the hot pot are more delicious, among which the hanging dragon is the cow spine, which is characterized by fresh sweetness and elastic teeth.

Which parts of the cow are delicious.

The so-called "neck" is the slight protrusion on the neck of the cow, which is tender and elastic and chewy.

Hanging dragon, that is, beef loin, the position of the hanging dragon is the two sides of the loin, and the taste is sweet and elastic, which is very suitable for shabu-shabu.

Spoon kernel, spoon kernel refers to the central part of a piece of tender meat held on the shoulder blade of the cow, and its meat is extremely tender and sweet.

Chaoshan area is very popular to eat hot pot, because Chaoshan itself belongs to the south, so the hot pot in Chaoshan area is slightly different from other places, whether it is from the proportion of ingredients, or the ingredients added are not the same, Chaoshan area is famous for beef hot pot, the key to do is the soup base of beef hot pot, this is a very essence of the part, in the usual time to adjust the soup first, the hot pot can be more delicious.

Japanese-style bonito beef hot pot.

Ingredients: 30g bonito flakes, 20g dried kelp, 2500ml water, half a teaspoon salt, 2 tsp soy sauce, 500g beef hot pot slices, appropriate amount of vegetables.

Method: Wash all fresh vegetables (cabbage, tomatoes, snow peas, fresh shiitake mushrooms, bean sprouts, tofu, fish plates, crab sticks, corn) and cut them into cubes to your liking.

Soak the dried kombu in water for about 5 minutes to slightly wash off surface impurities. Then put it in cold water and bring it to a boil, then add bonito flakes and simmer over low heat for about 15 minutes before turning off the heat. After the bonito flakes settle, the bonito slices out to complete the base of the bonito kelp hot pot.

The dashi is divided into a small pot or a large pot, and then you can add vegetables or beef as you like, but in Japanese cuisine, beef hot pot is eaten first with beef and then vegetables. When the soup base is almost burned, you can put the stock in it, which is simply to eat shabu-shabu and add soup.

When the ingredients are cooked, they can be served with some Japanese dipping sauce or soy sauce to create a different flavor.

Braised beef hot pot.

MethodPut oil in a wok, first fry the ginger slices and garlic (peeled), and then add the cut beef and stir-fry until the meat changes color.

Add the bean paste and stir-fry, then add sugar and soy sauce and stir-fry.

Add water and diced beef tomatoes, add chili peppers, add salt to taste, put 3 cups of boiled beef in the outer pot of the electric pot, the switch jumps, put 3 cups of water in the outer pot, the switch jumps, simmer for 20 minutes, and it's done. If you don't have an electric cooker at home, just simmer on a gas stove for 1 hour and you're done.

When you finish the beef, you can add your favorite vegetables and ingredients to make it a delicious beef hot pot.

Chaoshan beef hot pot base ingredients:

500g of tender beef, 500g of beef brisket, half of white radish, half of corn, a little celery, appropriate amount of salt, appropriate amount of white pepper, appropriate amount of ginger, appropriate amount of cooking wine, unlimited variety of shabu-shabu, 50g of sand tea sauce, 50g of soybean paste.

Chaoshan beef hot pot bottom recipe steps.

Step 1 Wash the brisket, put it in a pressure cooker, add water (a little more, make the bottom of the pot), ginger slices, cooking wine and start to simmer, simmer in the pressure cooker for another 20 minutes.

Step 2: Wait for the soup in the pressure cooker to cool at room temperature, skim out the lumpy oil on top, and discard the ginger. Put the soup and brisket in a large wok, add the white radish, corn, salt, white pepper, start to simmer, boil, simmer for another quarter of an hour, and finally add the celery cubes, and the bottom of the pot is completed

Step 3: In addition, the most important thing in Chaoshan beef hot pot is to shabu all parts of the beef. Because my mother has a bad tooth, she only eats tender meat, and prepared a pound of tender meat. There is no knife work, so the meat is put in the freezer and then cut into thin slices after it is frozen.

The bottom of the Chaoshan beef hot pot seems simple but there is a mystery in it, and the clear soup at the bottom of the pot is made of beef bones and southern ginger. This step takes a little more effort and time to complete.

2. After the beef bone broth is made, add a few pieces of white radish, put a few provincial beef balls, add an appropriate amount of salt, and boil into the bottom of the pot.

3. The soul of Chaoshan beef hot pot is on the fresh beef, you must buy fresh beef, use the shoulder blade meat strips of beef, the meat quality of this place melts in the mouth, the soup boils, and the beef shabu is fished up.

4. Celery is an excellent match for drinking soup, put celery into a bowl, scoop the soup and heat, the flavor is rich, and it warms the heart and stomach. After eating beef and meatballs, you can rinse your favorite vegetables. Tender beef, mild and mellow beef broth, drinking a bowl in winter is simply a taste that people can't stop!

3. Cantonese side furnace.

In the severe cold of winter, eating around the stove, the side stove is actually a "Da Gong Stove", which is a typical Cantonese hot pot. When eating, everyone gathers around the fireside together, and eats while shabu-shabu, so it is named "playing the side stove". In winter, the family gathers around the stove and happily eats and chats together, which is also an indescribable warmth!

1. Make the bottom of the pot: chop the big bones and chicken, blanch them separately, skim off the foam and put them into the casserole together, add ginger slices, and boil for 3 hours. Then take the hot pot pot, pour in the broth, put 5 slices of ginger, green onions, a few slices of tomatoes, a few wolfberries, add salt, white pepper, and form the bottom of the pot.

2. Dip in water to make: Pour two or three spoons of seafood soy sauce, 1 spoon of sesame oil into a small bowl, sprinkle with chopped red and green peppers, garlic slices, chopped coriander or chopped green onions.

Authentic Chaoshan beef balls originated in the Song Dynasty, for the special beef hot pot, the original flavor, the original beef bone soup, the special flavor, the traditional practice, according to the actual number of people to make the pot, the number of people increases, the amount increases, the real high calcium soup hot pot.

The preparation of [Chaoshan beef hot pot].Add a few slices of ginger to the water, carpaccio meatballs and the breast to boil, put first. Add an appropriate amount of salt and bring to a boil to make the bottom of the pot.

After the bottom of the pot boils, turn to low heat and shabu the meat'The order is from skinny to fat. It can reduce foam and miscellaneous smells, and keep the bottom of the pan clear.

Dipping sauce with sand tea sauce is sufficient. I also mixed fried minced garlic, celery cubes, and soybean paste to taste.

Beef tongue] shabu for 10 seconds.

Five-flower tendon] shabu for 13 seconds.

Hanging Dragon] Shabu for 10 seconds.

Fat calluse] shabu for 10 seconds.

I think the main thing that Chaoshan beef hot pot should taste is the soup base, the soup base must be put in cold water and kelp, turn off the fire after the water boils, and then put the dried tuna in the soup for 20 minutes, pour it out, and then add soy sauce, vinegar, radish juice, finely chopped shallots, and whole sesame seeds to the 2 cups of hot pot soup to taste.

I think you can add some sauce to the beef hot pot so that the beef hot pot will taste better.

Boil the water to boiling water first, then add the hot pot base, and then add the beef, and after the beef is cooked, you can put some dishes you like to eat. The beef hot pot is so delicious.

Chaoshan beef hot pot soup base Ingredients: 1 kg of beef vertebrae; 1 green onion; 6 slices of ginger; 8 red dates; Appropriate amount of wolfberry; 1 stalk of celery; 1 tablespoon of pepper; 1-2 scoops chicken broth mix; 1 tablespoon of salt.