What kind of meat is suitable for hot pot? What kind of meat is good for shabu shabu?

Winter is coming, the weather is getting colder, then hot pot has become a must-have product for us to drive away the cold, and a large family sits together, accompanied by the steaming heat on the table, the wine is really pleasant, and the cold wind outside, the snowflakes are fluttering, at this time will you have a sense of satisfaction spontaneously, sigh the beauty of the world, a little sensational, okay, let's get down to business, when you eat hot pot, which meat will you choose? Today, let's talk about meat that is suitable for hot pot.

Meat suitable for hot pot eating.

1.Mutton. When it comes to the meat in the hot pot, the first choice must be mutton, mutton can be said to be the food we love and hate, the people who love him like it very much, and the people who hate it can't wait to stay away from it, but mutton has to be said to be the first choice for us to eat hot pot, mutton is tender, fat and thin, and the fat content is very small, it is really our first choice to eat hot pot, and mutton is rich in protein, fat, carbohydrates, calcium, phosphorus, iron, vitamin B, vitamin A, niacin and other nutrients. Lamb not only helps us strengthen our stomach, but also helps our body to drive away the cold.

2.Beef. Beef is also an indispensable meat when we go to eat hot pot, beef is not so big taste relative to mutton, friends who can't eat mutton can choose to eat beef, beef is tender and delicious, smooth taste, is an indispensable delicacy for eating hot pot, at the same time, beef is rich in protein, fat, carbohydrates, dietary fiber, cholesterol, ash, vitamin A, vitamin C, vitamin E, carotene, retinol, thiamine, riboflavin, niacin, calcium, phosphorus, potassium, sodium, magnesium, iron, zinc, Nutrients such as copper, manganese, selenium, iodine, etc., the nutrients in beef can help us grow muscle and at the same time improve our body's immunity.

3.Pork. Pork is also the meat we can choose when we eat hot pot, for those who do not eat mutton and do not eat beef, you can choose shabu pork, pork is rich in protein, fat, carbohydrates, calcium, iron, phosphorus, vitamin B and other nutrients, pork can not only help us strengthen the spleen and stomach, but also help the little friends who need to supplement iron to supplement iron.

Now the friends who don't eat mutton and beef don't have to watch others eat meat when they eat hot pot.

4.Fish. Fish is also the meat we can choose, and the fish is very delicious, shabu can also give full play to the freshness of the fish, at the same time the fish is rich in protein, inorganic salts, vitamins and other nutrients, at the same time the fat content of the fish is very small, suitable for people who are not suitable for eating high fat, but try to choose fish with large bones while eating fish, in case we are stuck by fish bones in the process of eating.

Meat suitable for hot pot to eat, today introduced a lot, do not eat beef and mutton friends no longer have to worry about eating hot pot without meat to eat, but here I still want to remind everyone, although the meat is good, but when eating hot pot, we should not always eat meat, we also have to eat some vegetables, cabbage, wheat cabbage, chrysanthemum, potatoes and so on are very good choices.

There are many kinds of meat to eat hot pot, such as: tender beef, fat beef, tooth flower, fresh hairy tripe, fresh goose intestines, mille-feuille belly, etc., the specific meat used, mainly depends on personal preference.

Ingredients: 30 grams of angelica, 1500 grams of mutton.

Seasoning: 100 grams of refined oil, 5 grams of ginger, 5 grams of garlic, 5 grams of green onions, 20 grams of monosodium glutamate, 20 grams of chicken essence, 20 grams of cooking wine, 5 grams of pepper, 3000 grams of white soup, appropriate amount of salt.

Method. 1. Slice the ginger and garlic, cut the green onion into a "horse ear" shape, and cut the angelica into 4 mm thick slices.

2. Wash the mutton, cut it into 3 cm square pieces, and put it in a soup pot and scoop it up.

3. Put the wok on the fire, heat the oil, add ginger and garlic slices and green onions and stir-fry until fragrant.

4. Mix with white soup, put mutton, monosodium glutamate, chicken essence, pepper, cooking wine, angelica, and bring to a boil.

5. Put salt, remove the foam, pour it into the pressure cooker, press for 10 minutes, then put the pot into the pot and serve it.

Generally, choose fresh and tender meat products, such as donkey meat, mutton, beef, fish (fathead, grass carp, etc.), but also pay attention to the cutting method of meat, if the operation is not done properly, it will also affect the freshness and tenderness of the meat.

In fact, most of them can be old and tender, they are all processed and processed, and they are just as delicious, half fat and half lean mutton, fat beef and thin slices are all very good, and fish fillets can also I used to like to eat flavors, but now, I feel more comfortable eating plain Even the soup should not be seasoned to bone broth.

Or mineral water, what is not in tune, just go down and brush it, and then mix it with your own sauce, and the taste is quite good

Lamb is not skinned!! There are also some dog meat, or some other meat, as long as it's processed, or marinated, and then it's good to go to hot pot, and I'm drooling.

Generally speaking, except for the millennium king, the meat of all animals is not old, but it is better to eat as much vegetarian as possible for your health.

Midland Kitchen Hot Pot.

Tender meat, lamb, beef, fish.

The ingredients to prepare for eating hot pot at home are meat, seafood, vegetables, mushrooms, soy products, staple foods, etc.

1. Meat, such as beef, mutton and pork, pig offal, pig tongue, pork liver, bacon, luncheon meat, hairy tripe, yellow throat, duck intestines, chicken wings, crispy sausages, quail eggs, ham sausages, sausages, pig trotter tendons, bullfrogs, etc.

2. Seafood, such as crab meat, fish balls, fresh shellfish, oysters, squid, shrimp, cod fillet, etc.

3. Vegetables, such as radish, carrot, tomato, winter bamboo shoots, lettuce, leeks, potatoes, yams, kelp, lotus root, cucumber, winter melon, lettuce, lettuce, baby cabbage, cabbage, spinach, cabbage, water spinach, broccoli, coriander, etc.

4. Mushrooms, such as mushrooms, shiitake mushrooms, oyster mushrooms, enoki mushrooms, king oyster mushrooms, fresh mushrooms, anchovy mushrooms, straw mushrooms, tea tree mushrooms, etc.

5. Soy products, such as soybean sprouts, mung bean sprouts, tofu, dried tofu, tofu skin, old tofu, oil tofu, bean curd, konjac shreds, etc.

6. For staple foods, if you are afraid that you will not be full, after eating the above ingredients, use the remaining soup to cook noodles. You can add some hot pot noodles, instant noodles, sweet potato flour, wide noodles, vermicelli, hand-rolled noodles, gluten, etc.

Prepare the ingredients for eating hot pot at home as follows:1. One serving of the bottom of the pot and some meat and vegetarian dishes.

2. Meat dishes mainly include:

Beef and mutton meat: fat beef, fat sheep, upper brain, lamb chops, steak, etc.

Seafood: shrimp, fish fillet, squid, cuttlefish, etc.

Fish balls: shrimp balls, beef balls, fish slides, shrimp slides, beef slides, crab sticks.

Sewerage: hairy belly, shutters, yellow throat, duck intestines, duck gizzards, chicken feet, duck paws, etc.

3. Vegetarian dishes mainly include.

Leafy vegetables: spinach, lettuce, bok choy, oil lettuce, Chinese cabbage, baby cabbage, etc.

Mountain mushrooms: oyster mushrooms, shiitake mushrooms, enoki mushrooms, tea tree mushrooms, fungus, bamboo shoots, bamboo shoots, bamboo sunflowers, etc.

Soy products: tofu, bean curd, bean curd, bean curd, oil bean curd, etc.

Flour: wide flour, vermicelli, potato flour, mung bean flour, etc.

Others: potato slices, sweet potato slices, lotus root slices, winter melon slices, tribute vegetables, etc.

You can choose on your own according to your personal preferences.

The ingredients you need to eat hot pot are:

1. Fat cattle. Fat beef is delicious and nutritious, not only providing rich protein, iron, zinc, calcium, but also the daily need of B vitamins, including folic acid, vitamin B and riboflavin.

Eating fat beef can be combined with seafood and vegetables, seafood is rich in protein, iron, vitamins, more nutritious, easier to absorb.

2. Lamb rolls.

Mutton rolls are commonly used ingredients in hot pot restaurants, the entrance is smooth, fat but not greasy, and mutton rolls can be divided into cumin mutton rolls, scallion fried mutton rolls, crispy mutton rolls and so on.

3. Hairy belly. There are two kinds of hairy tripies, the hairy tripies that grow up eating feed are yellow, and the hairy tripies that grow up eating grain crops are black. The white hairy belly is bleached and belongs to frozen food. Hairy tripe is rich in protein, fat, calcium, phosphorus, ferthiamine, riboflavin, niacin and other nutrients.

4. Duck intestines. Duck intestines can be marinated, fried, stewed, and scalded. The taste is delicious, crispy and delicious. It has a good effect on digestion and visual maintenance. The duck intestines are generally milky white, with more mucus, light odor, toughness, and no feces and dirt.

5. Cow shutters.

Beef shutters can be used as food ingredients, generally used for hot pot, stir-fried food and other purposes. Cantonese people will also steam it as a snack when drinking tea. Fresh beef shutters must be processed to be crispy and delicious.

Tripe contains protein, fat, calcium, phosphorus, iron, thiamine, riboflavin, niacin, etc.

Common and delicious hot pot meat ingredients generally include: mutton, sausage, beef, pork, luncheon meat, beef shutters, hairy blood, hairy tripe, etc.;

Of course, it's not enough to just eat meat, so you will feel tired after not eating it for a long time, so you have to use vegetables to get tired of it, and the delicious vegetables in the hot pot are: lettuce, spinach, potatoes, lettuce, lotus root slices, enoki mushrooms, shiitake mushrooms, etc.;

Seafood is also indispensable for hot pot after being put into the hot pot, such ingredients as seafood are best prepared in moderation, not overnight, and for people who will be allergic to seafood, it is recommended not to put seafood ingredients in the hot pot, generally delicious seafood ingredients are: kelp knots, fresh shellfish, fish fillets, shrimp, etc.;

Tofu is also an indispensable ingredient for hot pot, its integration will make the hot pot soup base more delicious, and it absorbs the soup in the boiling hot tumble, becoming more rich in hot pot, and the generally delicious tofu ingredients are: tofu skin, old tofu, etc.

Hairy tripe, duck intestines, crab fillet, shrimp slippery, fat beef. Whiting.

I have eaten a Chinese food base is very delicious, hot pot meat generally must order hairy tripe, duck intestines, spicy beef, meatballs, tiger skin chicken feet ......and so on

For those who like to eat shabu-shabu, it is better to choose the meat on the stomach. The meat of the stomach is thicker, it tastes very good, and there are many abdominal muscles, although it is also fat and thin, but the amount of fat is less and messy, which is healthier than the upper brain (beef at the back of the neck and on both sides of the backbone) and eye meat (a piece of meat between the upper brain and the outer spine).

1. The beef neck meat is both fat and thin, the meat is dry and firm, and the meat texture is messy. It is suitable for making stuffing or simmering soup, and the filling rate is 15% higher than that of the tender meat part, and it is good to make beef balls.

2. The shoulder meat is composed of two pieces of meat that cross each other, with fine fibers and a smooth and tender taste. Suitable for stewing, roasting, stewing, and beef curry.

3. The upper brain is delicate and delicate, and it is easy to have marbling deposits. The fat of the upper brain is evenly mixed and has obvious patterns. It is suitable for shabu-shabu, pan-frying, grilling, and beef shabu.

4. The breastmeat is on both sides of the cartilage, mainly the pectoralis major muscle, the fiber is slightly thicker, the facial lines are more, and there is a certain amount of fat covering, the taste is more tender after cooking, fat but not greasy. It is suitable for stewing and boiling soups. Borscht.

5. One end of the eye meat is connected to the upper brain, and the other end is connected to the outer ridge. The shape resembles an eye, and the fat is marbled with mixed fats. The meat is tender, high in fat, and sweet and juicy in taste. It is suitable for shabu-shabu, grilling, and frying.

6. Outer ridge (also known as sirloin).

The longissimus muscle of the back of the cow is red in flesh, prone to fat deposits, and marbled shape. It is suitable for stir-frying, frying, shabu-shabu and baking. Stir-fried shredded beef with seasonal vegetables.

7. Tenderloin (also known as beef tenderloin or filet).

Most of the most tender parts of beef are lean meats with low fat content. Suitable for pan-frying, sautéing, frying, steak. Lemon tomato sauce beef tenderloin.

8. Buttocks (also known as rice dragon, cucumber strips, monk stall head).

Muscle fibers are coarser and low in fat. It is only suitable for shredding or slicing vertical meat fibers and stir-frying. 9. Beef shredded carrot 9, beef brisket is fat and thin, and the meat is slightly tough. But the meat is rich, and the taste is fat and mellow. Suitable for stews or curries.

10. The tendon meat is divided into front tendon and hind tendon, and it has a gelatinous texture after cooking. Suitable for braised or marinated, sauce.

Wishing you health and happiness!!