Why does the beef in the beef hot pot restaurant cook so quickly?

The main reason for the faster harvest of beef in the beef restaurant is that the hot pot base is generally relatively hot. In addition, they are very thinly cut and cooked after a little blanching, and most of them are cooked ingredients.

Why does the beef in the beef hot pot restaurant cook so quickly? The main reason is that the beef in the beef hot pot restaurant is very thinly cut, so it is very easy to cook, and the temperature in the hot pot is very high, so the beef is even easier to cook. Another point is that the beef itself does not need to be too cooked, and it is not delicious if it is too cooked, and it is harder if it is too old.

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When eating hot pot, the beef and mutton are cooked quite quickly. The particular thing is to go up and down seven or eight times, that is, you can eat it by turning it seven or eight times inside.

This makes it tender and easy to digest. It's not going to be a muscle, it's very comfortable.

The reason why the beef in the beef hot pot restaurant is cooked so quickly is because it has undergone special screening in the selection of meat, and the meat selection is excellent, using high-quality beef, and it is very fresh, and it is cooked very quickly after processing!

Cook a hot pot with beef to cook quickly. That's because we cut the beef thinly when we cook the hot pot, so it will cook quickly.

The reason why the beef in the beef hot pot restaurant cooks so quickly is because the beef in the beef hot pot restaurant is cut very thinly, so it only needs to be scalded with boiling water before eating.

Another reason is that beef can be eaten when it is three or four mature, and there are a lot of ingredients in the Wagyu beef hot pot restaurant, so you only need to have four or five mature beef plus ingredients to eat, so that the beef will be tender and juicy.

First of all, the beef in these shops is cut into uniform slices by the master's good knife work, and when the boiling water is blanched, it is cooked quickly, and secondly, these beef are frozen and basically sterilized, so they are not fully cooked, and they can be eaten with confidence, and finally, a lot of oil is put in the pot of the beef restaurant, which can increase the boiling point and raise the temperature of the pot, in summary, the beef will be cooked quickly.

It's not the beef from the beef hot pot restaurant, it cooks so quickly. Instead, they put the processed and cooked beef in advance. Rice arrived.

Cook directly inside your hot pot so that the time will be shortened. Because of each hot pot restaurant he gave you. Basically, it is processed and cooked.

Naturally, this saves time and allows her to master her tastes. Therefore, the beef in the beef hot pot restaurant will be cooked so quickly. In fact.

This is. Everybody knows that. He has cooked the beef with beef broth.

Serve it to give you an intuition, cook it for a few more minutes and it will be cooked. This way you can eat it quickly. The beef of the hot pot restaurant.

The first thing to do with beef is to choose the right fresh ingredients. The pre-processing is divided into two important links: "cutting" and "pickling", which is also an important reason why the beef in the hot pot restaurant can be scalded in a short time and has a good taste.

1. Cutting and matching: beef slices, cut with a top knife, do not cut with a shred, cut out of the beef with a top knife, lubricated, easy to chew, cut beef slices along the shredded meat, eat to the mouth is rough, not easy to chew. (The beef rolls we often see, which are cut out of frozen beef on a machine, and the slices of beef cut out by the machine are very thin).

2. Sizing and marinating: Before the beef slices are marinated, the cut beef needs to be soaked in a basin, the blood water is soaked, and then the water is drained and marinated. Put eggs, starch, cooking wine, ginger water, and a small amount of salt in the drained beef, stir well to make the beef sticky, and then add water to make the beef tender.

Most hot pot restaurants will use "tender meat powder" or "edible powder" to tenderize and marinate beef, so the taste is very tender! However, the addition of these two seasonings should be strictly controlled) Finally, clean cooking oil should be added to lock in water. The whole process of marinating beef usually takes one morning to complete.

Most of the beef in the beef hot pot restaurant is semi-finished and has been processed in advance. It is in a half-cooked state, so it cooks very quickly, and it cooks quickly when placed in a hot pot.

Hello, this is because the beef in the beef hot pot restaurant is relatively thin, and if it is cut thicker, it will also be marinated in advance with tender meat powder, so it is said that it is easy to cook.

Usually the beef tenderloin or beef tenderloin, the most tender part of the cow, but we stew beef, generally choose the beef brisket or beef tendon, which contains some meat tendons, because the parts of the ingredients are different, which also leads to our production time is different, and the part containing the tendons tastes more delicious, but in order to make these meat tendons chew, it needs to be stewed for a long time. Usually the beef tenderloin or beef tenderloin, the most tender part of the cow, but we stew beef, generally choose the beef brisket or beef tendon, which contains some meat tendons, because the parts of the ingredients are different, which also leads to our production time is different, and the part containing the tendons tastes more delicious, but in order to make these meat tendons chew, it needs to be stewed for a long time. Usually the beef tenderloin or beef tenderloin, the most tender part of the cow, but we stew beef, generally choose the beef brisket or beef tendon, which contains some meat tendons, because the parts of the ingredients are different, which also leads to our production time is different, and the part containing the tendons tastes more delicious, but in order to make these meat tendons chew, it needs to be stewed for a long time.

Usually the beef tenderloin or beef tenderloin, the most tender part of the cow, but we stew beef, generally choose the beef brisket or beef tendon, which contains some meat tendons, because the parts of the ingredients are different, which also leads to our production time is different, and the part containing the tendons tastes more delicious, but in order to make these meat tendons chew, it needs to be stewed for a long time. Usually the beef tenderloin or beef tenderloin, the most tender part of the cow, but we stew beef, generally choose the beef brisket or beef tendon, which contains some meat tendons, because the parts of the ingredients are different, which also leads to our production time is different, and the part containing the tendons tastes more delicious, but in order to make these meat tendons chew, it needs to be stewed for a long time.

The beef in the beef hot pot restaurant is cooked so quickly because: the hot pot restaurant puts it in advance. The beef is cooked and set aside. Therefore, when customers eat it, the beef is easier to cook. Otherwise, there are so many customers. There is no time to wait for the beef to be cooked.

The beef in the beef restaurant is basically steamed in a pressure cooker, and the beef is also made the night before, which is almost medium-rare, and it can be served as long as it is processed, so the beef cooked in the beef restaurant is cooked quickly.

On the one hand, it may be because the beef is cooked, and it is easy to cook their beef in the pot when eating hot pot. On the other hand, it may be because the beef in the beef hot pot restaurant is thinly cut and cooked in a pot as soon as it is cooked.

The main reason is that the beef slices in the hot pot restaurant are cut very thinly, and the beef parts he chooses are better. Generally, it is a very tender part of the upper brain, which is easy to cook.

Then there is the hot pot of the hot pot restaurant. It also has a relatively high boiling point and burns very quickly, which is different from the pot used for cooking at home.

The beef in the hot pot restaurant is relatively thin, and the temperature of the hot pot in the restaurant is higher than that of the hot pot at home, and the boiling hot pot soup cooks quickly.

The reason why the beef in the beef hot pot restaurant cooks so quickly is because his chef processes the beef. Cut the beef very thinly, so blanch it in boiling water and it will be cooked, usually in a few seconds.

The beef in the beef hot pot restaurant is cooked so quickly, and the most important thing is that the beef in the beef hot pot restaurant is relatively thin. Then there is the choice of the part of the beef is. The parts that are easy to cook, are you not in beef? Doped. Meat with tendons, so its meat cooks quickly.

Because the beef is all cut very thinly. The reason why the beef in the beef hot pot restaurant cooks so quickly is because the beef is cut into a piece of the baby, so it will cook quickly. The thin slices of beef look like they are big when rolled up, but they don't.

Because the beef in the beef hall is pressed out through a pressure cooker, and the pressure is placed in the pressure cooker, because the boiling temperature of the water exceeds 100, it usually boils at 130 140 degrees Celsius, and if the beef is steamed for 5 10 minutes at such a high temperature, it will be cooked immediately.

The beef in the hot pot restaurant is generally very thin and thin, which is easier to cook, and the vitality of the hot pot is relatively strong, and the amount of oil in the soup base is relatively large, and the temperature of the soup base will be relatively high, so the beef will cook quickly.

Why is the beef in the beef hot pot restaurant cooked so quickly, because the goods are relatively large, so it is opened very quickly, and then if it is on fire, the beef will be easy to cook, and then there is the beef in the beef hot pot restaurant is cut thinner, so the thin will be faster, and some may be frozen and cut into thin slices, and then it is easy to break.

The beef in the beef hot pot restaurant is cooked so quickly, it may be a better location for the beef selection, it may be the kind of part that can be eaten raw, and the other part is cut thinly, so it is better cooked.

The meat slices in the hot pot restaurant outside are very thin and easy to boil, if it is a large piece of beef or other meat, it is a processed semi-finished product, which is basically a heated and edible product. The food in the restaurant cannot be eaten for a long time, it has to be processed.

First of all, the beef in the beef hot pot restaurant will be relatively thin. Thinly sliced beef will cook very quickly when it is put into the pan. The beef in this beef restaurant is sorted according to the different parts of the cattle.

Different parts of the meat of the cow have different times and different tastes when they are cooked in shabu-shabu. So eat beef in a beef hot pot restaurant, and you will find that the beef cooks particularly quickly in the soup pot.

Because the beef in the beef hot pot restaurant is relatively tender and the slices are relatively thin, it is cooked quickly, and the meat we cut ourselves is very thick, and it is not specially used to cook hot pot, so it is relatively not so fast.

Because the beef in the beef hot pot restaurant is generally thinly sliced. Sometimes you may not eat fully cooked, and sometimes it may be medium-rare or medium-rare. If you eat it, you will be fine, as long as it is not a whole life. So if it's hot pot, he will cook quickly.

A: The fresh beef shabu-shabu bought in the market is relatively old, probably because it is too thick when sliced; Or the shabu-shabu is too long, and the beef gets older the more it is cooked; Either that, or you just chose the wrong part of the beef.

The most suitable part of beef for shabu-shabu is beef tenderloin, generally speaking, when choosing beef, you can try to choose the parts with more tender meat, such as beef tenderloin and beef eye.

This kind of beef will also be more tender after marinating.

How to pick fresh beef from the market:

1.In fact, it is relatively simple to choose fresh beef, first of all, you can observe the surface of the beef, if its color is bright red, and the fat on it is milky white or white, it is fresh, but if its color is dark red and has no luster, this kind of beef is generally not fresh, and it is more sticky.

2.You can use your fingers to press the beef, if the depression can be quickly recovered, then the meat quality of this beef is very good, it is likely to be fresh beef, if the recovery is particularly slow, this beef may be injected with water or not fresh.

3.Another way is to smell the beef, fresh beef, which usually has a characteristic normal smell, which is a faint fishy smell. If it smells sour, such beef should never be chosen, it is not fresh and may have been left for a long time.

How long does it take to cook tender beef in hot pot? Other hot pot beef should be shabu For regular hot pot, the beef should be thoroughly cooked and taste good for 40 to 50 seconds. But if you eat Chaoshan beef hot pot.

Brew for 10 seconds and eat. Depending on the beef slices, the time to clean the beef is also different. Dragon meat and spoon-handled meat take only 10 seconds to eat, while snow meat takes 12 to 15 seconds to get fully cooked. The meat of the neck is the beef shoulder blade.

The part closest to the head. It's beautiful because of regular workouts and the meat is delicious.

<> hot pot is a cooking method that uses a hot pot as a cutlery and boils water or soup with a heat source to wash food. It has a long history and is suitable for people of all ages. The best cleaning time for tender beef is 10 seconds.

Most of the beef we eat, most of the beef we eat, tends to be tough because it's low in fat. The hot pot restaurant specializes in tender beef because of its tender taste.

How long does it take to cook tender beef in hot pot? If we do it at home, we can marinate the beef with salt, starch and water, or we can marinate the beef with beer without seasonings. If we corne the beef with beer before cooking it, the fiber of the beef will not be as hard.

Beef can also be processed with the back of a knife, where the beef is minced and the beef fibers are gently pat loose with a physical method. Mature beef will also taste more tender. Hot pot has been a popular food since ancient times.

Eating hot pot in winter, the hot soup warms my heart, and eating hot pot in summer is sweating and cooling, and I sweat all the time. The spoon handle meat is a fried strip of beef, the spoon handle meat is melted in the mouth, the soup is boiled, the beef is shabu-shabu, and it is immediately about to be scooped up.

How long does it take to cook tender beef in hot pot? How long do other hot pot beef simmer? The best cooking time for dragon meat is 10 seconds. Hanging dragon meat is Cantonese.

A term that refers to the meat on the back of a cow's neck. The meat is positioned close to the ribs as it is attached to the neck, so the meat is firm. The meat is mixed with dramatic essence, has a high fat content and is very tender.