What beef is the most tender in shabu shabu, and which part of beef is better for shabu shabu?

Ingredients: 500g beef brisket. Excipients:

Appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of dried chili pepper, appropriate amount of blended oil, appropriate amount of angelica, appropriate amount of jujube (fresh), appropriate amount of longan, appropriate amount of baby cabbage, appropriate amount of diced potatoes (dehydrated), appropriate amount of white radish, appropriate amount of enoki mushroom, appropriate amount of shiitake mushroom, appropriate amount of oyster mushroom, appropriate amount of black fungus, appropriate amount of chrysanthemum, appropriate amount of fish tofu, appropriate amount of cucumber, appropriate amount of ginger powder.

Steps: 1. Cut the brisket into large pieces, blanch in boiling water to remove impurities, drain and set aside.

2. Green onions, ginger, garlic and dried chili peppers for later use.

3. Put oil in a pot and fry chives, ginger, garlic and dried chilies.

4. Then add the brisket and stir-fry until fragrant.

5. Add a large bowl of water to a boil.

6. Then add salt and chicken essence, brisket and water all into the pressure cooker and cook.

7. Take out the boiled beef brisket, add angelica, red dates, longan, wolfberry and other spices and cook for a while, then add ginger powder. Because I don't like spices that are too strong, I only add spices at this time.

8. Wash and tear enoki mushrooms for later use.

9. Cut the baby cabbage into 8 slices and set aside.

10. Wash and tear the oyster mushrooms into small pieces.

11. Cut the cucumber into long strips.

12. Wash the mushrooms.

13. Fish tofu, crab balls, and mushroom tribute balls are set aside.

14. Wash and peel the potatoes and slice them.

15. Cut the radish into slices and set aside.

16. Soak the fungus, wash and tear it into small pieces.

17. Wash the chrysanthemum.

18. After drinking the soup and shabu-shabu, it is very comfortable to eat!

19. The white radish and potatoes in it are the best, probably because they go well with beef.

1.The outer loin is the loin of the cattle.

The meat in this part has a strong taste, is particularly chewy, and the meat is relatively smooth and tender. This kind of meat is the most popular among young people, and this part of the meat can be used to roast and fry in addition to brushing hot pot, and the taste is relatively chewy.

2.Eye meat, a piece of flesh located between the upper brain and the outer ridge.

The flesh in this part resembles the pattern of the eyes, because the lean flesh and fat cross to give the appearance of a pattern. The texture of the meat on the side of this dish is relatively tender, and the texture is also more chewy, and it can be used to make barbecue and steak like the tenderloin, and the taste is more delicious.

3.Belly and brisket, located on the abdomen and chest.

The meat of these two parts is relatively coarse, but the taste is still relatively good, and the meat of these two parts contains more gum and ligaments, and the taste is better. In addition to being used for shabu-shabu and barbecue, this part of the meat can also be stir-fried, stewed or boiled, and can also be used to make sauced beef. Although the texture of the meat in this part is not tender, it has a good taste.

4.Fat cattle are either in the belly position and boneless.

This part of the meat is the most popular dish when shabu-shabu, especially when served with hot pot dipping sauce, it feels very good in the mouth. This part of the meat can be made into very thin slices, which can be used to cook fat Zheng hail coarse beef soup to drink, and the taste is also very delicious, and it is more chewy to eat.

There are many more beef in shabu-shabu, such as the upper brain meat of the beef breast, the meat quality of this part is also relatively old, and those who like this texture can eat this part of the meat shabu. Rib meat is also OK, this part of the meat has tendons, which is more chewy and more suitable for the taste of young people. The meat of the buttocks can be more chewy, and the meat in this part has less fat.

The beef that is suitable for shabu-shabu is the upper brain or tendon meat, both of which are relatively delicious.

But the upper brain is more tender, because the meat of the upper brain is fat and thin, and shabu-shabu is particularly suitable.

The first part of the neck.

Judging from the anatomical diagram, this part is directly connected to the neck of the cow, which is relatively close to the ribs. The neck is a place where you move all day long, and every time you turn your head, your muscles move, and the same is true for your neck. After a long time, the neck will become stronger, and although the place is not large, it will not feel bad to eat.

The second part is the hanging dragon.

This part is actually a part of the meat on the back of the cow, which is just a general term, in fact, there are many kinds of meat that can be divided below, such as hanging dragon mix and hanging dragon core, you may not have heard much, because each place has a different name, everyone's habits are different, but the taste is delicious is everyone agrees.

The third part is the spoon kernel.

This part is similar to the neck, from the anatomical point of view, the two parts are relatively close, and the spoon kernel is a little below the neck. There is a lot of fat in this area, but most of it is scattered in the whole piece of meat, so it doesn't taste greasy, and it feels good to eat it because of the frequent activities like the neck.

The fourth part is the handle of the spoon.

This part is next to the spoon kernel, below the spoon kernel. There is a line in the middle of this part that is particularly noticeable, and when cut it out, it looks like the key handle we used. Although the meat in this part is not as good as the neck, it is still very chewy and not greasy at all.

The fifth site is the three-flower tendon.

In everyone's impression, the leg muscles of the cow are very developed, and the tendon is part of the muscles of the cow's front leg, the meat is relatively firm, the fat content is relatively small, and it is mixed with a lot of tendons, and the taste is very good.

Tandian Chaoshan beef hot pot, a full 10 parts of beef, is really a cook!

Beef tenderloin and soup pot. Here's how:

First, the materials. 1. Main material: beef loin 600g

2. Garnish: 1 persimmon and 2 carrots.

3. Seasoning: 1 green onion, 5 slices of ginger, half a head of garlic, 30 peppers, 8 dried chilies, 1 large ingredient, half a bay leaf, 1 small piece of cinnamon, 1 grass fruit, 1 small handful of cooked sesame seeds, 2 tablespoons of Pixian bean paste, 2 tablespoons of salt, 3 tablespoons of soy sauce, 3 tablespoons of oyster sauce, 1 tablespoon of chicken essence, 1 tablespoon of sugar.

Second, the practice. 1. Pour an appropriate amount of water into the pot and bring to a boil, pour in the cut beef, take out the beef when the water boils again, wash the beef with warm water, and drain the water; Pour a small amount of oil into another wok, add the ingredients, sesame pepper and dried chili pepper and stir-fry over low heat, stir-fry until the oil turns slightly golden brown; Add Pixian bean paste and continue to stir-fry for 1 minute;

2. Add shredded green onions, some garlic slices and two slices of ginger and stir-fry until fragrant;

3. Pour in soy sauce and oyster sauce, add the blanched beef and continue to stir-fry for two minutes, add salt, chicken essence, sugar, cooked sesame seeds and stir-fry well, then turn off the heat;

4. Put the fried beef into the electric pressure cooker, add green onion leaves, 3 slices of ginger, some garlic slices, bay leaves, cinnamon, grass fruits, peeled and diced persimmons, and carrot strips;

5. Add water until the beef is submerged, cover the pressure cooker, and choose the broiler stall to start stewing;

6. After the pressure cooker prompt is over, deflate the pot and then put the beef into the shabu-shabu, so that the bottom of the pot is all over; Pour boiling water into the shabu-shabu, add the shredded onion and add your favorite dishes (shrimp, balls, mushrooms, luncheon meat, vegetables, etc.) to enjoy this delicious taste.

7. The beef cubes are fluffy and cooked.

For those who like to eat shabu-shabu, it is better to choose the meat on the stomach. The meat of the belly 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 it 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 loin).

After so many years of hot pot, which part of the fat cow is the cow? Many people can't think of it.