1, hot pot soup base
The soup base is the background of hot pot. It is said that the earliest beef hot pot in Shantou area, the practice of soup base is to add sand tea sauce directly into the pot, which has a strong taste and is gradually simplified later. At present, the bottom soup of Chaoshan hot pot pays attention to the word "Qing". Although there is a heavy medicated diet pot, the clear soup pot is always the most respected, so this soup base will test the freshness and original flavor of all kinds of rinse materials.
The mainstream Chaoshan beef hotpot has clear water and beef bone soup at the bottom. Sometimes put a few white radishes in the bottom of the clear water pot, add a few beef ribs to the beef bone soup, and sometimes there are beef balls, white radishes and corn. Every pot of beef bone soup comes out, full of natural fragrance and fresh fragrance of beef bones. The reason why white radish and corn are put is that they can not only absorb oil to relieve boredom, but also extract fresh meat and increase the flavor of meat.
Serve at the bottom of the pot. After the pot is boiled, first scoop a bowl of clear soup, add some celery powder to the bowl and drink it while it is hot.
2. Beef
Outside the local area, it is difficult to eat authentic Chaoshan beef pot. The reason is that the protagonist-Chaoshan beef is very particular about the word "fresh-cut". Chaoshan people have high requirements for beef. They want to eat beef and beef balls slaughtered that day, and they also want to eat them. They can't mix minced pork or powder. In addition, the storage time of beef slices will also affect the taste and taste.
Most of the cattle in Chaoshan hot pot come from mountain cattle in Guizhou, Sichuan. It takes about 2-year-old cattle to make hot pot, usually local yellow cattle. The meat suitable for hot pot accounts for only about 35%, which is precious. The second piece of beef can be made into beef balls, beef tendon balls and beef patties, and the rest can be made into beef brisket, so the whole body will not be wasted anyway.
Many exquisite stores will also identify the gender of cattle. Bull's meat is tough and suitable for making meatballs, while beef and pickled beef are soft and more suitable for making hot pot. Many hot pot restaurants in Shantou are near slaughterhouses and even have their own cattle farms, in order to ensure that they can provide diners with freshly slaughtered beef.
In addition to fresh meat, knife work is also indispensable. Master must cut beef by hand, never use a machine. This is a technical job. If it is not cut properly, the beef will taste rough and even difficult to bite.
Step 3 break down all parts of beef
There are dozens of different parts of beef and viscera to choose from in Chaoshan Hotpot Restaurant, and the local people's names for different parts of beef are also very distinctive, which often makes foreign diners confused: neck kernel, hanging dragon, spoon kernel, spoon handle, five-toed ... Different parts and different tastes, so it can be called Chaoshan version of "skillful cow".
Bolen
Also known as "snowflake", it is the top part of Chaoshan beef hot pot, which is located in the slightly protruding part of the cow neck. Because of frequent activities, it is rich in oil, tender and chewy, and is especially popular with diners. So if you are lucky, you can still eat it in the store, otherwise you will only see "sold out".
The beef in Chaoshan beef pot can't be frozen, but Boren needs to be wrapped with a clean wet cloth, covered with a fresh-keeping bag and quickly frozen before cutting, otherwise it will be difficult to cut it very thin.
Spoon core
Also known as spoon skin, it is located below the neck kernel and close to the ribs. It is moderately fat and thin, and its fat content is higher than that of the neck kernel, so it is very fresh and tender.
handle of a ladle
When eating hot pot in Chaoshan, if the store mainly serves several tender dishes, it mostly refers to the "spoon handle", which is the lower part of the spoon kernel. The section is leaflike, and the tendons are clear and easy to distinguish. The taste is fresh and sweet, and the meat is soft and elastic.
Diaolong
This is a long piece of meat on the back of beef. The first half belongs to the naked eye and the second half belongs to the brisket. It is a necessary meat for beef hotpot. The cooked hanging dragon is full of fragrance and can also eat a touch of oily sweetness.
Hanging dragon companion
Also known as the dragon carving stick, it is the two fat edges of the dragon carving, which is more fragrant, smoother and tender than the dragon carving. The best parts of these two sides are also called "lobster whiskers" or "companions", which look like the big tentacles of lobsters. One of them has only a few folds, which is the essence of the essence.
Three toes
Also known as Sanhuajin, Sanhuatoe and Xiawuhuadi are beef tendon meat, Sanhuatoe is the front leg of cattle, and beef has tendon, so it is chewy, and it tastes crisp and tender after rinsing.
Five flower toes
Also known as Wuhuajin, it belongs to the muscle of cattle hind legs. Compared with Sanhua, it has more tendons, beautiful marble patterns and more crisp taste. Each cow is only half a catty and five toes, so it is more favored by experts.
Chest fork
Also known as cow breast oil, as the name implies, it is the fat of cow breast. Don't look fat, but crisp but not greasy. Usually beef slices can be eaten with a little rinse, but the more cooked, the more fragrant they are. Don't miss this bite.
Fat lump
The sandwich meat in the cow's belly only accounts for 3% of the top fat, with thick yellow fat, fat and fragrant. When you take the first bite, don't dip it. It is best for appetizers.
tender meat
The meat of cattle's buttocks and upper hind legs has moderate fat, tender meat and delicious taste.
Except fresh-cut beef, the rest of beef and minced meat can be made into beef balls and beef tendon balls. The taste is crisp, the gravy is overflowing and the mouth is full of bullets!
In addition, beef brisket, beef tongue, beef heart, beef tripe, beef louver, beef tendon, beef tail, beef essence … a proper whole beef feast!
oxtongue
Cow's stomach
beef tendon
Rinse the beef with a colander, pour the fresh meat into the boiling pot, rinse it a little, and the color change will be cooked.
4. Additional dishes outside the main dish
To eat Chaoshan beef hotpot, it is best to rinse the beef from fat to thin first, and then serve it with side dishes. Unlike Chongqing hot pot, Chaoshan locals don't rinse too many side dishes, but two or three are common, so that they don't pretend to be masters.
Fried rotten skin
Chaoshan people don't often eat beef hotpot. After the golden crispy fried yuba is cooked, it will fully absorb the mellow taste of the soup base and taste delicious.
Chaoshan kway teow
It looks like rice noodles and is a common local food. Rinse the pot, pour some soup into the bowl, add celery powder and cooked kway teow soup to eat; You can also put some meat and pour some sand tea sauce.
Don't forget white radish and corn. After a long time of cooking, they are very delicious.
5, dipping sauce
How can a hearty beef hotpot be without dipping sauce?
barbecue sauce
Chaoshan is the birthplace of sand tea sauce, which is made of fish, dried seaweed, peanuts, white sesame, shredded coconut, onion, ginger, garlic, pepper, mustard, clove, pepper, dried tangerine peel and vanilla. The taste is salty, sweet and spicy, which complements the taste of beef and makes beef taste a little sea. People who like spicy food will also add a little Chaoshan Chili sauce.
Puning bean paste
Chaoshan people sometimes choose to dip in Puning bean paste when eating seafood, and now it is also used to dip in beef. Many locals will ferment fresh soybeans themselves to make this salty and slightly sweet dip.
In addition, some shops will provide fried garlic oil as sauce.
Beef is hot, so many shops have prepared homemade herbal tea, and the formula is mostly the local traditional secret recipe: black beans, rehmannia root and rehmannia root, so herbal tea beef hot pot is also a good choice.
"Chaoniuism" Fresh Beef Hotpot
Tel: 400- 1 18-7779