When did Haishanji beef hot pot make beef hot pot?

Haishan Kee was established in September 2018 and is a franchise brand for beef hot pot. The company is in Baiyun District, Guangzhou. It is more possible to join in catering.

It depends on when it was established and whether it has a predecessor.

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.

Speaking of China's 5,000-year-old cultural history, one of the most precious is our domestic food culture. When it comes to Cantonese cuisine, everyone may think of Cantonese cuisine and Hakka cuisine, and ignore the Chaoshan region, a gastronomic island rich in food. So when it comes to the Chaoshan area, I have to mention the Chaoshan beef hot pot.

Chaoshan's beef hot pot is very unique, with a pot of clear soup. So what about Chaoshan hot pot? Which one is more authentic, let's take you to find out.

First, the research of the Chaoshan people who demand the ultimate in deliciousness has actually been many years old, and the beef hot pot is the research result of the Chaoshan people. The beef in the beef hot pot is actually its delicious and tender meat, so to achieve this taste and meat quality, the hot pot restaurant owner must go to the cattle slaughterhouse to buy beef in the early morning every day, and at the same time, there are also very high requirements for the knife work of the hot pot restaurant owner, if the knife work is not good, it will also affect the taste of the beef.

Second, the flavor is very unique, you will fall in love with Chaoshan beef hot pot as soon as you eat it, all of them are based on clear soup pots, basically a few slices of white radish and a few pieces of corn, plus a little beef ball soup is the composition of the soup base, but even if the clear soup is waterless, it will not be tasteless. The beef hot pot will be paired with Chaoshan's special sand tea sauce, which is the soul of Chaoshan beef hot pot and a unique recipe that adds many flavors to the beef.

3. Most of the beef hot pot restaurants in the Chaoshan area are very authentic If you want to talk about which beef hot pot restaurant is more authentic, in fact, as long as you enter the Chaoshan area, then basically most of the beef hot pot restaurants are very authentic, especially some small shops on the street can reach the level of affordable and authentic. If you want to eat beef hot pot in other places, then the larger hot pot restaurant Baheli may be a better choice.

Chaoshan beef hot pot is very good, especially delicious and very hot. Bahe is more authentic.

Chaoshan's beef hot pot is very delicious, Chaozhenghe's beef hot pot is more authentic, and the taste is also very good, the dishes are very complete, and the food is particularly enjoyable.

It is very delicious, the hot pot of Chaozheng and Chaoshan is more authentic, and the local people will have a meal to taste its deliciousness.

Very good, under normal circumstances, going to Sichuan to eat hot pot is often more authentic, and most people must go to Sichuan to eat a hot pot after going to Sichuan, so as to ensure that they do not regret coming to Sichuan.

Beef slaughtered on site in Chaoshan beef hot pot**. The ingredients are fresh and taste better. The meat slices are cut by hand.

The knife body is delicate, the thickness is moderate, and the meat is delicate and smooth. When eating Chaoshan beef hot pot, you can choose the thickness and classification of the beef according to your taste. Beef tastes different in different parts.

Summary. Chaoshan beef hot pot beef balls are generally boiled for 3-5 minutes, or slightly longer according to personal taste, to ensure that the beef balls are cooked and ready to eat.

The general cooking time of Chaoshan beef hot pot beef balls is 3-5 minutes, or a little longer according to the personal taste of the meat to ensure that the beef balls are cooked and ready to eat.

Can you add, I don't quite understand it.

The cooking time of Chaoshan beef hot pot beef balls varies depending on individual taste and the size of the beef balls. Usually, beef meatballs need to be boiled until the meatballs change color and float on the water, which generally takes about 3-5 minutes. This is enough time for the meatballs to cook through and keep them tender.

The cooking time of beef balls varies due to the following reasons:1The size of the beef meatballs:

Larger beef balls take longer to ensure that the inside is thoroughly cooked, while smaller meatballs take only a short time to cook through. 2.Personal taste preference:

Some people like the beef balls to be slightly more tender, so they will pick them up in a slightly shorter time, while some people prefer a more cooked texture, so they will cook them for a longer time. 3.Quality of beef meatballs:

Different quality of beef balls may affect their cooking time. If fresh beef balls are used, they tend to cook faster. However, if frozen beef meatballs are used, it may take longer to ensure that they are thoroughly cooked.

In conclusion, depending on personal preference and the size of the beef balls, it takes about 3-5 minutes to cook the beef balls to ensure that they are thoroughly cooked and tender.

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.