What is a beef hot pot cup? What is called a hot pot cup .

Just talking about hot pot must be familiar to everyone, hot pot has been passed down for a long time, accepted by the people of all ethnic groups in the world, from the region, there are Sichuan hot pot, Beijing shabu-shabu, Cangzhou hot pot chicken, fish hot pot ...... in southern Fujian

In terms of types, there are spicy hot pot, butter hot pot, clear soup hot pot, tomato hot pot, and three fresh hot pot......

There are also various types such as mandarin duck pot, single pot, self-heating pot, rotating small hot pot and so on.

And what is this hot pot cup that has recently become popular, let's take a simple look, <> fact, in my opinion, it is the new name of Malatang.

It is to put the beef hot pot in the cup, so that you can eat the hot pot anytime, anywhere, in the office, and while shopping.

The hot pot cup is an upgrade of hot pot.

1. The hot pot cup is just like the skewer cup is an upgrade of the skewers. In the past, you had to sit and eat hot pot, but with skewers and cups, it's different. Skewer cups can be eaten while walking, there is no restriction on location, just like street food, pick it up and go.

2. The size of the hot pot cup store is required, which also causes the ever-changing hot pot flavor. Oil is a characteristic of hot pot cooking, and it is also an important aspect of it that has been criticized by nutritionists. But oil is too important for hot pot - it is really difficult to eat the charm of hot pot with less oil.

3. On the one hand, many flavor substances are only dissolved in oil, and the oil is attached to the dish, so that those fragrance substances can be in close contact with the human body's fragrance perception system. On the other hand, before the water boils, the presence of oil isolates the contact between the water and the air, thus reducing the evaporation of the water, which makes the soup "boil" faster. And fast heating is precisely one of the advantages of hot pot.

When it comes to the oil of hot pot, it is impossible not to mention "old oil hot pot".

4. After the guests finish eating, there is still a lot of oil in the pot. These oils are clarified, filtered, boiled, and reused.

The hot pot cup is the combination of hot pot and steamed vegetables, with the combination of cold drinks under the cup, playing the spicy snacks above and the cold drinks below, which is convenient and delicious to drink.

I don't know much about basketball, but when I saw a snack, it was called a hot pot cup.

The perfect sauce for Chaoshan beef hot pot is sand tea sauce.

Different hot pots have different ingredients:

Chongqing hot pot, Sichuan hot pot + garlic oil dish, dry dipping dish:

Everyone knows that Sichuan-Chongqing hot pot is known for its "heavy taste", and the two dipping sauces of garlic oil dish and dry dipping dish are the best match with it.

Sichuan and Chongqing hot pot is spicy and fragrant, full of taste, no need to dip to enhance the taste, the simple garlic oil dish cools down and reduces dryness, relieves spicy and protects the stomach, and does not affect the authentic taste of Sichuan and Chongqing hot pot, garlic oil dish and Sichuan and Chongqing hot pot can definitely be called a perfect match.

Dry dipping dish is the first choice for all spicy people, and the spicy and fragrant dry dipping dish and spicy and refreshing Sichuan-Chongqing hot pot make the taste buds extremely enjoyable.

Shabu mutton + sesame sauce dipping dish:

Shabu mutton is one of the most popular hot pots in the north, mainly represented by old Beijing hot pot and Inner Mongolia fat sheep hot pot.

The dipping sauce of shabu mutton hot pot is relatively more exquisite than that of Sichuan and Chongqing hot pot, and it needs to play a role in removing the fat and improving the freshness, among which the sesame paste and fermented bean curd have a good effect on the taste of mutton, so it is the best match to eat shabu mutton hot pot to prepare sesame sauce and dip the plate.

Seafood hot pot + seafood sauce dipping:

Since it is called seafood hot pot, then "freshness" is the key, the umami of the seafood itself is strong enough, and then using seafood sauce dipping sauce to line the fresh and fragrant seafood hot pot is the most suitable, not only to improve the freshness and remove the fish, but more importantly, to retain the original flavor of the seafood hot pot.

Chaoshan beef hot pot + sand tea sauce dipping sauce:

Shacha sauce has the effect of increasing freshness, tender beef with unique Chaoshan characteristics of shacha sauce dipping sauce, fresh and fragrant, salty and sweet, multi-flavor fusion, unique flavor.

Chaoshan beef hot pot method:

1 How to make the hot pot soup: add water to the pot, put in the kelp, turn off the heat after the water boils, and then put the dried tuna in the soup and soak it for 20 minutes, then pour out the soup.

2. How to cut the ingredients: Beef should be cut into thin slices and frozen, shiitake mushrooms and cabbage should be cut very thinly, green onions should be cut obliquely, enoki mushrooms should be dispersed after removing both ends, leeks should be cut into 7 8 cm long, and chrysanthemum should be washed.

3 How to prepare the sauce: Add soy sauce, vinegar, radish juice, finely chopped shallots, whole sesame seeds, etc. to 2 cups of hot pot soup, and stir evenly.

4 Put it in the hot pot base soup and cook: As soon as the hot pot soup with soy sauce and cooking wine is boiled, put the prepared vegetables and meat into the pot and add the sauce after cooking. After eating the meat and vegetables, add the thin noodles, add the green onion, minced garlic, pepper, sesame salt, etc. to boil, and finally season with salt and pepper. Can.

Most of the sauces used in Chaoshan hot pot are sand tea sauce.

Most of the sauces used in Chaoshan hot pot are sand tea sauce.

The making of sand tea sauce.

Put oil in a clean pot, first fry the coriander seeds and five-spice powder in the pot, add sesame paste, minced shrimp, minced peanuts, mustard powder, and sand ginger powder and stir well, then add garlic oil, scallion oil, chili oil, refined salt, sugar, and stir well, and then grind the vanilla grass into powder and put it into the same fry. Fry for about half an hour with a simmer, and when you see that the pot is not soaked, you can leave the fire and wait for it to cool naturally and then put it into the jar, which can be stored for 1-2 years without deterioration.

Generally, sand tea sauce and Chaoshan beef hot sauce are used.

Chaoshan beef hot pot dipping sauce, sand tea sauce Chaoshan has two categories, one is cooked, the other is called raw sand tea, cooked sand tea sauce is divided into two categories, one is sweet, the other is sweet, generally bottled, all kinds of supermarkets are sold. It is mainly spicy, and the offal is added to the sand tea sauce through a special process.

Data Development:Detailed description:

Shacha sauce is generally made with the following seasonings: earth fish meal, sesame paste, peanut butter, dried shrimp, fish sauce, Chaoshan golden olive pepper, Chaoshan shallot, fried garlic, grass fruit cinnamon, ginger lemongrass and other five spices. Generally, the proportion of spicy and spicy spices in raw sand tea is larger, the proportion of cooked sand tea is sweet and light, and the proportion of peanut sesame paste is larger. Beef, beef balls dipping sauce generally use cooked sand tea, adjust beef broth, and stir-fried beef generally use raw sand tea.

Chaoshan beef hot sauce is the most authentic, there is only one kind of ancient taste, that is Chaoshan soft hot sauce, the color of this hot sauce is bright red and soft without residue thick liquid, although the taste is spicy but soft and has no stamina. It is made of Chaoshan local golden olive pepper crushed and fermented through a special process, this kind of hot sauce pays attention to the old sauce, the fermentation of the old sauce will make the taste softer and salty, and the salty aroma can neutralize the spicy stamina of the golden olive pepper to the benefit, and it can also make the beef more fragrant and delicious.

500 grams of beef, 20 grams of sesame pepper (Sichuan pepper is also available), 20 grams of small red pepper (dried kind is also fine) Cooking oil, salt, monosodium glutamate or chicken essence (of course, chicken soup or duck soup is perfect).

First of all, heat the cooking oil to 6 or 7 into heat (you should know if you cook often, it is estimated that it is almost on the line, don't put your hand in it to test hehe) put the chili pepper and pepper (pepper) in and don't let it boil (about 10 seconds) and then put the beef in and turn off the fire at the same time (otherwise the meat will be dry, but if you use a stove then I can't save you) with meat from bright red to light pink (originally fried should have become gray-white, But your red pepper is working, so don't question it) put in salt, a small amount of water and monosodium glutamate or chicken essence (trace amount) (but if you use chicken soup or duck soup, don't put water and monosodium glutamate, chicken essence), and then turn on the heat and stir-fry (according to your knife skills to decide the stir-fry time, hehe, if you use an axe to chop it, then you don't need to fry it, just tons of hee-hee). The above does not include personal preferences, some people who are willing to eat black can also put soy sauce (resolutely not recommended), according to personal taste to increase or decrease salt, chili, pepper and other seasonings. (If one or two people eat it, there is no need to use so much meat, hehe, there must be leftovers).

1.First of all, beef hot pot has a signature that is slaughtered and sold.

2.Secondly, beef hot pot pays a lot of attention to knife work.

The knife work of cutting beef is very particular, and it must be cut by hand, and the kind of machine cutting is simply impossible to swallow. There are also many points of hand cutting, the thickness should be moderate, some masters' style is thin, such meat tastes light and tender, and some masters' style is thick cutting, which is very satisfying to eat, and it is called full throat in Teochew dialect.

The hand rises and falls, and the rise and fall are calm and proper."

Treat beef as carefully as Japanese chef sliced sashimi.

Take a plate of beef and turn it upside down at 90 degrees to the ground, and the beef will stick firmly to the plate and not fall off, keeping the moisture from being lost.

3.There is also the classification of beef.

The beef served on the table is carefully sorted, and the meat quality and taste of different parts are different, and the price is also different. There is a special plate of fatty meat, a special plate of tendon meat, and a variety of breasts.

The meat output is only 37%".

Masters who speak Teochew Mandarin often have their own clairvoyant eyes, and they can distinguish 37% of the meat volume of cattle at a glance. After each cut, the master will brush it with a layer of raw oil.

Chaoshan people shabu beef, collected 16 parts, can be called "whole beef feast". Each part pays attention to the order of shabu-shabu: from thin to fat, five-toe - spoon handle - spoon skin and meat - snowflake - hanging dragon - fat callus - chest sting.

In this way, the soup base will maintain a refreshing, fresh and sweet taste, and the meat will be soaked before the other ingredients are shabu.

It turns out that this is the legendary - second cow".

When the knife is cut, the texture of the beef should be 90° and cut evenly with the thickness of the beef. The knife work should reach the level that it must be cooked in no more than 10 seconds after being put into the pot, which is the legendary "second cow".

The salty and sweet sand tea sauce is soaked in the texture of cooked beef, and the freshness can be instantly raised by several grades.

1. People with infectious diseases, liver diseases, and kidney diseases should eat with caution; Yellow beef is a hair product, and those suffering from scabies, eczema, acne, and itching should use with caution;

2. People with high cholesterol, high fat, the elderly, children, and weak digestion should not eat more;

3. Excessive consumption may increase the risk of colon cancer and prostate cancer.

Shabu beef hot pot.

Ingredients: Appropriate amount of seasonal vegetables, appropriate amount of fat beef slices, appropriate amount of various soy products, a little minced leeks, appropriate amount of lemon slices, a little minced garlic, 1 tsp sesame seeds, 1 tsp pine nuts, 1 tbsp of soy sauce, 1 tsp of soy sauce, 1 tsp of vinegar, 1 tsp of sesame oil, 1 tsp of salt, a little monosodium glutamate, and an appropriate amount of cold boiled water

Method 2: Make shabu vegetable juice: Stir sesame seeds, pine nuts, salt, monosodium glutamate and an appropriate amount of cold boiled water.

3. Seasonal vegetables, fat beef slices, and soy products are washed; Add an appropriate amount of water, green onions, and lemon slices to the household hot pot, and after the water boils, you can add various ingredients to eat.

4. Fat cattle can be dipped in meat juice to eat, and vegetables and soy products can be dipped in vegetable juice.

The difference between tipsKorean hot pot and Chinese hot pot is mainly in the dipping sauce, vegetables and meat can be selected according to personal preference.

Southern beef hot pot.

Ingredients beef, beef balls, coriander, beef bone broth, white radish.

Method 1After slicing the beef, add chopped celery and peanut oil and mix well.

2.Beef bone stew, use the soup as a hot pot base, add radish, beef balls and boil to boil the meat and vegetables.

Beef sukiyaki hot pot.

Suki hot pot is a Japanese-style hot pot with a light flavor, don't put too much hot pot ingredients, mainly in the preparation of the soup base.

Ingredients: 1 2 kg of beef, 1 2 kg of chicken slices, 1 tomato, 1 2 shredded onions, 4 taels of golden mushroom, a little Chinese cabbage, 1 pack of oolong noodles, 1 piece of tofu, 2 green garlic segments, 6 cups of broth, seasoning: appropriate amount, 1 teaspoon sesame oil, 1 teaspoon sugar, dipping seasoning: a little, 2 tablespoons of light soy sauce.

Method (1) Pour 6 cups of stock into a pot and heat it, add seasonings and bring to a boil, then add shredded onions until soft, put in the rest of the ingredients in order, and finally put in green garlic segments, which can be eaten when cooked.

2) Mix well with the dipping ingredients and eat them in an appropriate amount according to your personal preference.

The beef is stewed, then oil is put in the pot, the base is added, Pixian bean paste, then green onions, ginger and garlic are added, and the beef with soup is added, and then the vegetables can be shabu-shabu.

Fresh beef Chaoshan hot pot used in the race against time, generally about two years old loose cattle are better, the cattle killed on the same day, served on the table for no more than 8 hours, eat is fresh.

Because the bottom of the old soup pot of this hot pot has a particularly strong taste, the beef is actually no different from the ordinary.

They should be eating local beef, which is why it tastes so strong. It's different from other beef hot pots.

It should have something to do with the base of the hot pot, and the beef should be the ordinary kind of beef.

The beef eaten in Chaoshan hot pot should be the local specialty beef.

It is ordinary beef, but with special processes and seasonings to increase its taste.

The taste and texture of beef vary from region to region, so it may be that a special type of beef is used there.

And those who eat beef should appreciate the essence of these parts through practice. Snowflakes eat for their flexibility. The fat oil is densely distributed in the meat like snowflakes, the entrance is tender and fatty, sweet, refreshing and chewy, and the fat content is relatively high in the predecessor meat of the cow, which is very rare, and it is a popular ingredient star.

It is because the bottom of the Chaoshan beef hot pot is said to be a unique method.