Which one is good for eating beef hotpot in Chaoshan?

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In eating Chaoshan beef hotpot, there are two problems that plague us:

First, there are so many beef hot pot restaurants in China. How to judge the quality of hot pot restaurants?

Second, the same plate of beef is advertised as tender, but mine is not very delicious. What's the problem?

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Speaking of these two points, a Chaoshan netizen said something that happened in the field before:

It was a weekend afternoon, I got together with a good friend A, and while eating, he suggested finding a shop nearby to eat Chaoshan beef hotpot. I started a group and chose the nearest Chaoshan beef shop. The evaluation was ok, so we went to eat directly according to the address.

Not long after entering the store, A suddenly whispered to me, "Forget it, change it, the beef here doesn't look delicious."

I asked, "Why?"

He said without thinking: "First, there are no raw cow pills here; Second, this store has no files; Third, the meat is dark red, not too fresh. "

I thought about it and said, "Don't think too much. I still think so much after a meal. People say it's delicious, so there should be no problem. "

He smiled and said, "Whatever. Do you want to bet? If you don't feel delicious, you give me 200 yuan. "

Then we ordered a plate of tender meat, a plate of hanging dragon, a plate of pork tendon and a plate of beef balls. The end result is that I burst out while eating: "The meat and firewood are all dead, and they are all sour when they die." Even beef balls are not cattle. "

He smiled and said, "Come on, 200."

It's really bad. I'm embarrassed to say it's delicious without conscience. I asked him, "How do you know the beef here is not delicious?"

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He said: "first of all, all beef balls are cooked balls, and shops with a little level should have their own raw balls." Because only more than 30% of the meat of a cow can be used to make hot pot, and more than 60% of the meat and leftovers are mostly made into beef balls or beef tendon balls, otherwise it will be a loss. After all, it is difficult to digest the rest outside Chaoshan. Besides, this store doesn't take pills by itself, and it can't find raw pills, so I'm thinking that this store shouldn't kill cows by itself. Its meat is probably left over by others, not fresh, but overnight.

Secondly, without a clear file, this problem is even bigger. Chaoshan beef hotpot restaurant without clear files is a rogue. Because it's against the rules, meat is served from the back kitchen, which is a bit tricky.

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Finally, when we entered the door, the beef ordered by the diners at the door was dark red, and the color of fresh beef was red, but not dark red. Dark red beef is not very fresh beef.

So to sum up the above three points, I think the beef in this shop is inferior, and it is ok to cheat foreigners. Or lie to a Chaoshan person who doesn't know how to eat. "

I still refused to accept it, and then asked, "Why do you think that many beef hot pot meatballs shops in our hometown are small shops and don't make beef balls themselves?" How can beef be delicious? "

He said: "That's because Chaoshan has formed a complete industrial chain for eating beef, and many factories that make beef balls can digest the meat that is not suitable for eating hot pot. But in other places, except for a few big chain brands, most stores can't handle the meat through their own channels. Anyone who plays "one cow a day" must play pills by himself. "

Then A told me a lot, and my 200 yuan was paid as tuition, which was actually quite worth it. He gave me a summary of how to avoid making mistakes in eating beef hotpot. In his words, the first is the choice of stores, which is the problem mentioned above, the second is the temperature, the third is the time, and the fourth is the order.

The first step in eating beef is to choose a good shop. The most basic thing for a good shop is that its beef should be fresh. According to industry standards, it takes no more than 4 hours from slaughter to cooking. As for how to tell whether beef is fresh or not, Chaoshan cuisine Zheng gave three ways to tell whether beef is good or bad.

Look at the color first. The muscles of fresh beef are even red and shiny, and the fat is white or milky yellow; The muscle color of the second piece of fresh meat is slightly darker, and the cut surface is still shiny, but the fat is dull; The muscle color of spoiled meat is dark red, dull and the fat color is dark; If the fat meat is green, it must be smelly.

Second, the sense of smell. Fresh beef has a natural and unique fishy smell, but it is very light, while stale beef smells sour.

Third, look at the feel. The surface of fresh beef is slightly dry or has an air-dried film, which does not stick to hands to the touch, and the depression can be recovered immediately after finger pressing; The surface of the second-grade fresh meat is dry or sticky, and the depression can not be fully recovered after finger pressing; The surface of deteriorated meat is extremely dry or sticky, and the depression cannot be recovered after finger pressing. "

Therefore, choosing a reliable store is the beginning of eating a pleasant beef hot pot, which is the first key element.

After choosing a store, there will be a very interesting question. It is obviously the meat of the same cow. Some people say it's delicious, others say it's not. Why is this happening?

This involves three other key factors, namely temperature, time and sequence. Eating Chaoshan beef hotpot requires a sense of ceremony. Even in the roadside stalls, he still has the principle that eating delicious food cannot be disobeyed, and these key factors are in the hands of "fried meat". Every table of beef hotpot, everyone who eats meat is actually the chef of this meal. If the cooking method is wrong, then the beef is basically ruined.

The first is about temperature. The optimum temperature is generally 80~85 degrees, so temperature control is the unique secret of cooking fresh and good beef.

Therefore, when eating beef hot pot, don't turn the fire to the maximum. Using a small fire is the correct way to eat beef hot pot. This is the same reason that you can't brew black tea with water of 100 degrees Celsius.

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Secondly, time is particular. When eating Chaoshan beef hotpot and scalding beef, you should pay attention to your quick eyes and quick hands. After a little time, the meat quality will be greatly affected. Some foreign friends will pour the whole plate of meat directly into the pot and then ignore it. The meat thus produced is described as dead meat and firewood in Chaoshan dialect. And different meats have different time requirements.

Finally, the emphasis on order.

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The order of eating Chaoshan beef hot pot and rinse meat is best from thin to fat, and all beef should be rinsed and added with other ingredients. Because fat meat or vegetables are put first, the soup will be turbid or oily, which will affect the taste of meat.

Therefore, eating a really delicious beef hot pot is actually quite stressful. Choosing a good restaurant, mastering the temperature, time and order, making good use of these four tricks, and experiencing real food in a ritual behavior are the attitudes you should have.

Source: Zheng Xiaotao circle of friends

Finishing: the sunniest