Question 1: How to marinate the secret beef for hot pot shabu-shabu. Marinating method: Cut the beef into 3-5mm thick pieces, marinate it with salt, cooking wine and ginger for 15 minutes, then use cornstarch (Starch) and egg white are marinated for about 5 minutes, and then it is ready to be rinsed in hot pot. It will be tender and taste good.
Hot pot, also known as "antique soup" in ancient times, is named after the "clunking" sound made when food is put into boiling water. It is an original Chinese delicacy with a long history. Generally speaking, hot pot is a cooking method that uses a pot as an utensil, uses a heat source to boil the pot, and boils water or soup to cook food. It can also refer to the pots used in this cooking method. Its characteristic is that you can eat while cooking, or the pot itself has a heat preservation effect, so the food is still steaming hot when you eat, and the soup is integrated into one. There are similar dishes all over the world, but they are particularly popular in East Asia. Hot pot is eaten right now and hot. It is spicy, salty and fresh, oily but not greasy. It makes you sweat profusely. It is extremely refreshing. It can relieve depression and dehumidify. It is suitable for the climate of mountains and rivers. Now it has developed into mandarin duck pot. Spicy and light are different. Everyone can choose what they need. It is salty and suitable for winter.
Typical hot pot ingredients include various meats, seafood, vegetables, soy products, mushrooms, egg products, etc., which are put into boiled water or a special stock pot bottom Eat after boiling. Some ways of eating it include dipping it in seasonings and eating it together.
Question 2: How to marinate hot pot beef? Hmm~
Cut the beef thinly and marinate the beef with cooking wine gravy/tender meat powder
Use during marinating It will be better if you beat it evenly with a hard object such as the back of a knife for a while to break up the fibers
The principle of starch is the same as that of meat tenderizer. To put it simply, one is the lysis of water-soluble starch and tenderization. Meat meal relies on active enzymes to break down the tissue of meat, so that the meat is not so tough. If you use starch, don’t use meat tenderizer. Just choose one of the two.
Above~
Question 3: How to marinate beef for hot pot? Hello, there is no need to marinate beef for hot pot. Now that it's winter, beef hotpot can be said to be a family delicacy. As soon as the hot hot pot is served on the table, the atmosphere of eating comes. I didn't want to, but my appetite came after seeing the hot pot. The recipe for beef hot pot is as follows:
Ingredients: beef, ginger, star anise, white radish, chili, soy sauce, sugar, salt, monosodium glutamate, salad oil, garlic, baby greens, fennel powder, rice wine, coriander.
Method:
1. Beef processing: Choose high-quality beef (preferably beef shank), first cut the beef into 2*2 cm small pieces, rinse with water Wash off the blood from the beef. When cutting the beef, remove the tendons and cartilage that are not conducive to eating.
2. Put the cut beef into water and cook over low heat for about 8-9 minutes. You can adjust the time appropriately depending on the time of the beef. Then remove all the white foam on the water to avoid Affect taste. Just cook it until it's five-cook. This step is mainly for defoaming, not cooking. Put the cooked beef in a large bowl and set aside.
3. Add half a ladle of water to the pot, add star anise, fennel, ginger, green onions, a small amount of rice wine, garlic seeds, and an appropriate amount of sugar, salt, MSG, etc. Increase the heat and start boiling the soup. Wait for 30-40 minutes before adding the beef to the pot.
4. Prepare the white radish: Clean the white radish, cut it into small pieces, and put it in a large bowl for later use.
5. After the beef is put into the pot, simmer for 20 minutes, then add the prepared radish, simmer for another 5-7 minutes, pour the hot pot into a large basin, and add a little coriander on top. .
6. Prepare the induction cooker and place it on the dining table. Place the prepared hot pot on the induction cooker and heat it over low heat while eating. You can also add some vegetables in the middle of the meal, such as Chinese cabbage. Vermicelli, tofu, etc.
Question 4: How to marinate hot pot beef to make it more tender? First of all, not every part can be used for hot pot. Those that can be used for hot pot do not need to be marinated. You can eat the original flavor and taste the original texture. It is tender, refreshing, smooth and chewy, and the mouth is full of oily and meaty aroma. It is different. Different parts of beef have different tastes and textures, which is an important eating experience for diners.
Chaozhou beef hot pot can be said to be the ultimate in beef eating. The chef knows exactly which part is suitable for hot pot and how to make the best cut. The rest is made into hand-made beef balls or beef tendon balls, which taste equally delicious. If you have the opportunity to try the authentic Teochew beef hot pot, you will appreciate its exquisiteness.
Question 5: How to marinate the beef in hot pot so that it will be tender. Recommended method:
Beef hot pot
Ingredients
Main ingredient beef 500g
For seasoning, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of onion, appropriate amount of ginger, 2 star anise, appropriate amount of cooking wine, appropriate amount of blending oil, 4 chili peppers
How to make beef hot pot
1. Prepare Good ingredients
2. Fresh beef
3. Some prepared vegetables
4. First blanch the purchased raw beef in water and collect it water, and then cut into strips
5. Then heat the pan and add oil, first stir-fry the prepared aniseed ingredients and ginger into the pan
6. Add the chopped Stir-fry the beef together, add appropriate salt and soy sauce to taste
7. Then pour the meat and soup into the pressure cooker, cook it under high pressure for 20 minutes,
8. See this Delicious beef soup, haha...it is the main ingredient and base soup of today's meal
9. After pouring it into the electric hot pot, you can eat beef and drink soup at the same time. Eat it with spinach and coriander. It not only tastes good, but is also rich in nutrients and nourishing. I like it very much. You can also add some qianzhang, tofu skin and the like to eat together. You can add many kinds of things to it according to your personal taste. La, this is much more hygienic than the hot pot in restaurants outside, ha...
10. Hot pot is so hot that you really can’t get rid of the heat. It’s special to eat it while it’s hot.
Beef hot pot
Ingredients
Main ingredients Beef tendon 1100g white radish 600g Accessories Star anise Appropriate amount of dried red pepper Appropriate amount of cinnamon Appropriate amount of garlic cloves Appropriate amount of red oil Hot pot base Appropriate amount of salt Appropriate amount of dark soy sauce, appropriate amount of spinach, appropriate amount of eggs, appropriate amount of ginger
Steps
1. Wash the beef and cut into large pieces.
2. Put the cut beef into a basin; add cold water to soak in the bleeding water; change the water several times until the water is clear.
3. Prepare star anise, cinnamon, dried red pepper, ginger, and garlic cloves. 4. Pour the beef into the pressure cooker, add appropriate amount of cold water, and bring to a boil over high heat.
5. Skim off the blood foam.
6. Pour in star anise, cinnamon and other accessories, add salt and dark soy sauce; bring to a boil over high heat, cover and simmer over low heat for 40 minutes.
7. Wash the white radish and cut into hob pieces.
8. Pick and wash the spinach and set aside.
9. Boil beef until tender, add white radish; bring to a boil over high heat.
10. Boil over low heat for 20 minutes.
11. Transfer the cooked beef to a small hot pot and bring to a boil (add a few hard-boiled eggs by the way).
12. Pour in the spinach and blanch it, take it away from the stove, put it on the hot pot, light the fire, and eat while cooking.
Tips
1. Don’t eat hot pot more than once a week. Eating too much can easily cause you to get angry.
2. The food in hot pot is mostly meat, and protein decomposition produces a large amount of purine. It is best for patients with hyperuricemia and gout to eat less hot pot.
3. When eating hot pot, you must pay attention to food taboos when eating hot pot dishes to ensure a healthy meal.
Question 6: How to marinate the secret beef in shabu-shabu? Cut the beef into 3-5mm thick pieces, marinate it with salt, cooking wine, and ginger for 15 minutes, then use cornstarch (starch) and egg white. Marinate for about 5 minutes and then serve in hot pot. It will be tender and taste good.
Question 7: How to marinate the secret beef in shabu-shabu? Generally, the secret beef in hot pot restaurants is not marinated, but the beef manufacturers use different ratios of oil and meat during production. The name is just nice, but in fact it is not much different from ordinary beef.
Question 8: How to apply ingredients for hot pot beef to make it very tender. There are many ways to cook beef to make it tender
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Method 1: Cantonese cuisine is more particular about the processing of meat than other cuisines. As far as marinating is concerned, other cuisines pay attention to sizing, that is, the meat is marinated before frying, while Cantonese cuisine will marinate it in advance. The meat is well marinated. In the hotel, each type of meat will be marinated for dozens of kilograms at a time. This not only saves time and cost, but also makes the tenderness of the meat more uniform and complete. At home, if you are used to eating one kind of meat, you can marinate more at a time, divide it into small portions and freeze it, and then just take it out and defrost it next time you cook.
1. The meat used to make beef slices is generally beef or beef fillet. No matter which part we choose, we won’t buy a lot at one time to make it at home. The smallest piece of beef weighs about 10 kilograms. Therefore, when we buy beef, we can just go to the supermarket and buy processed beef.
2. Go to the supermarket to buy beef meat and remove the tendons at the bottom. Place the whole piece of meat on a flat plate and place it in the freezer of the refrigerator for 1 hour, so that it will be easier for us to cut into slices. Of course, if you think your knife skills are good, you can just cut it.
3. Whether it is frozen or directly cut beef, rinse it with water after cutting into slices to remove the blood, thus reducing the fishy smell of the beef. The beef that has been rinsed with water should be placed in a hollow container to control the water. Hold water for about 30 minutes.
4. Place the water-controlled beef slices into a slightly larger plate and prepare to marinate. Beef is salt, chicken powder, meat tenderizer, corn starch and water. The ratio of beef to marinade is 1:1:1.5:2 (for one pound of beef, add one pound of salt, one pound of chicken powder, one point and five dollars of tender meat powder, and two dollars of cornstarch.
5. Put all the marinade ingredients together and mix well with a little water, then pour it into the beef and stir it gently clockwise with your hands. After the water is absorbed, add a little water. Remember not to add too much water at one time, but a little. Add a little at a time. Generally, I need to add water 5 to 6 times to marinate beef once.
6. When it feels like the beef has absorbed the water and the beef slices are elastic when pinched by hand, the beef slices are basically marinated. Okay. But don’t worry about frying it yet. There is one last important step.
7. After marinating the beef slices for 40 minutes, if there is water leaking out of the beef, remove it clockwise. The water is poured into the meat. If the amount of water and marinade are controlled well, there will be no water seeping out. Finally, we need to wrap the beef with salad oil, which is technically called "oiling". Pour an appropriate amount of salad oil into the marinated beef. The amount of salad oil is enough to cover each piece of beef. In this way, the oil molecules will penetrate into the meat. When it is fried in the oil pan, the oil in the meat will be absorbed. The crude fiber of the meat will expand due to heat, and the fried beef will be smoother and tender, and the meat will not stick to each other during the frying.
8. Okay, think about supplements for beef. Whatever ingredients you use, you can start cooking.
Method 2: The most natural and delicious method. No matter what kind of meat you fry, add some beer when marinating it to let the fiber of the meat absorb the wine. The ratio is one pound of beef: one cup of eight-quarter full beer. The meat fried in this way is not only not old, but also has a unique fragrance.
Of course, it would be better to use some corn starch, but I recommend it if there are conditions. Hang some egg white.
After using these two methods, before frying, drain the prepared meat in oil or water, and then fry it will be great.
If you want to stir-fry meat with a good taste, there are also tips for cutting meat: cut it vertically and crosswise
Method 3: The simple method is to use a meat loosening mallet or the back of a knife to loosen the fiber of the steak before making it, and also You can add some meat tenderizer. You can also soak it in tea water or light vinegar.
Method 4: The most important thing when making beef is to make the beef tender. So we not only need to use some raw materials. , and some measures must be taken. First, let me introduce the ingredients for marinating beef: salt, pepper, meat tenderizer, egg white, sugar, oyster sauce, corn starch, cardamom powder, tara root vanilla. In addition, the measures we take are to Water is continuously poured into the beef.
The specific method is as follows: 1) Slice the beef, and then chop the beef slices with a knife (but do not cut it off); 2) Put the beef slices into a container, and then add oyster sauce, sugar, pepper, cardamom powder, and tartar. Stir the herbs and meat tenderizer powder evenly, then add egg white and cornstarch and beat the beef continuously. At this time, add water to allow the beef to fully absorb the water. The water should be added in batches. The amount added each time should not be too much. Add water after the beef has absorbed all the water. Add salt after the beef has absorbed all the water. Then add appropriate amount of water and stir thoroughly. Place in the refrigerator. Specific matters: 1) Do not cut the beef slices too thin; 2) Seasonings must be added in sequence, do not add salt first; 3) Water must be added in batches, and it must be large enough; 4) It is best to marinate and use... ...>>
Question 9: How to marinate beef eye meat in shabu-shabu. Teach you how to marinate beef, pork and mutton for barbecue. The method is the same.
Ingredients: soy sauce 1000g chili sauce 700g sugar 500g beef powder 200g cooking wine 15g pepper 150g MSG 100g water 4000g garlic 150g ginger 200g onion 500g pear 500g sesame oil 50g cooked sesame seeds 50g:
Preparation method:
Pour water into a pot, add soy sauce, chili sauce, sugar, beef powder, cooking wine, pepper, and MSG, turn on low heat, and stir continuously until the sugar After the chili sauce and bean paste are dissolved and thoroughly mixed, remove from the heat and let cool, then add the minced garlic, ginger, onion, and pear, and finally add sesame oil and cooked sesame seeds and mix well to make a marinade. ) Note: It is not advisable to put too much soup soy sauce in the pickle, otherwise the color will be too dark and too dark after baking; master the amount of soybean paste, chili sauce, and white sugar. If it is too little, the marinade will not have enough flavor. , if too much, the baked raw materials will be too greasy. In addition, since pork and mutton are marinated with bean paste, chili sauce and other sauces to highlight the flavor of the sauce, they are usually not supplemented with dipping sauce when eating.
Just sprinkle some chili powder and cumin when it is almost cooked.
Question 10: How to make hot pot restaurant’s secret tender beef?
Taking 10 pounds of clean beef slices as an example, the production process is as follows:
Beef tenderloin (other beef is also acceptable, preferably with less fascia), (beat out all the fascia) - put it in the freezer of the refrigerator for more than 10 hours - when it is defrosted enough to be sliced, it cannot be sliced Cut it too thin - soak it in cold water to remove the blood - pick up the meat slices and drain the water, then squeeze out the water in the meat - add 30 grams of food powder into the basin (here is the key, if you make it If the beef is not tender, it means that you have added too little. If you add too much, it will not taste good and there will be a lot of foam in the pot. The beef in each place is different. You can adjust the amount after cooking it a few times.) Knead it evenly and put it in the fresh compartment of the refrigerator for 30 minutes before taking it out. Add 5 grams of chicken essence, 5 grams of monosodium glutamate, 20 grams of salt, 10 grams of white sugar (the taste can be adjusted according to the local taste), 200 grams of beer, 250 grams of water, 15 grams of Fruit Ace Meat Tenderizer, mix well and make the water. Put some water into the basin, (you can only add a small amount of water at a time, and add it several times, otherwise the water will not get into the meat) stir in one direction with your hands (this is the key, it can only go in one direction). After applying force, add it in Add the water in several batches and mix until the beef slices fully absorb the water. When it feels moderately dry and wet, add 3 eggs into the beef slices and mix evenly. Put it into a box, spread a layer of salad oil on the surface, and put it in Chill in the refrigerator for 2-3 hours.