Events: Fresh! Warm! A new taste of beef shabu (Photos)
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Butterfly Valley: from the United States, France, Spain, Japan and other six countries gathered together quality beef
Text / Min Yangcheng Evening News
Intern Chen Qiping map / Min
How can we not boil during the winter? To really boil, beef is of no escape. Cool fresh local beef, flexible, soft and smooth import of beef, to carnivorous animals who have put it down. When the beef hot pot in the most pungent way of pop, warm, apart from Li Li also enjoy a mouthful of meaty linger. Do not cover up, and enjoy shouting: I love shabu beef!
Chao beef hot pot: beef tendon balls
Chao beef hot pot: bright-yellow thin cut of beef
Chaoshan cattle: the body can do hot pot
Chaozhou and Shantou in Guangdong, beef balls high status in his heart. We all recognized it succulent and refreshing, elastic, juicy flavor. The reason why there is this achievement beef balls and had to mention it's origin: Chaoshan cattle. Different with the water buffalo, cattle fat full fat meat, fresh and delicate, and the cattle flavored rich, the most suitable for hot pot shabu. Coupled with pursuit Chaoshan beef, beef cattle Money Orders also enjoy the same reputation as a pill.
The spike in the South China Sea salt road "tide cow hot pot" restaurant, stick with the authentic Chaozhou cattle, and hired a chef team in Chaozhou, the potential to create an authentic Chaozhou beef hot pot restaurants.
Butterfly Valley: Cut the beef into the planing machine
A cow Service
Determine whether or not what a delicious Chaozhou beef shop, just ask two questions, beef source and the source of the time every day. Fresh beef, hot pot is the highest standard of Chaoshan eyes. The store is unique with a stubborn Chaozhou businessman, has a beef cattle temperament. Purchase of beef every morning, patrons know to eat, have mastered the rules of time to shop, eat quasi pinch of beef arrived. At this time the body temperature still in the beef, not too many steps, sliced pot, is the most straightforward original.
Into the restaurant, there being a door that says "fierce swallow cow" signs, eye-catching. Wait until the waiter to serve them hot pot are gradually, we understand why instant write "swallow cow." Stores almost all use of cattle parts to the body, in addition to the common tendon balls, beef slices, beef shutters, and out to the whole bone marrow of cattle, cattle white chest, full of gelatinous beef tendon and so on.
To taste the authentic flavor of cattle, the best option is to beef tendon balls bottom of the pot. Tendon pill weight material is master their deployment, with a knife and fork to cut the ball, we see the juices drain, is really attractive, into his mouth, it really is full of tenacity. Spoon to the pot and then a scoop, beef brisket, fen, with fishing as a bone. According to master introduction, this pot of broth is used 40 pounds beef brisket, as well as cattle fen, bone and other pre-Aohao, the rich beef flavor.
Beef hot pot is also about law and the esophagus: the ignition to be careful to take the heat when boiling, boiling beef balls generally a minute and began to eat. Otherwise, fire, excessive cooked too long, the old ball will cook fresh sense of loss. Beef tendon, beef bone marrow should be placed in the pot and let it boil a few minutes more. Then you can rinse with a few pieces of beef or shin. The former comes from the neck of cattle meat in the soup a few faded color light rinse and eat, and just cooked beef meat mellow; the latter is a cow calf meat, meat more light, but refreshing.
Men can try a special chest cattle, beef cattle cardiac chest is next to the layer of fat film. Held the piece of the pot rinse a few can, and eat a mouthful of crisp, and fragrant oily alcohols.
Chao beef hot pot: Chaoshan cattle, meat Sauvignon
Features supporting role:
Chaozhou
Chaoshan will normally be enough to eat meat when the point of a plate
Finally, the soup is to drink, and the combination of the essence of beef, own an Meat. Beef shabu while, drink a few mouthfuls of soup, the last to drink a cup of solution tired of it for a period. Called "tidal cattle One," "Love Series" drink is prepared by the owner himself named, in fact, vinegar is added Sprite, but the weight is very test the deployment of the division of effort.
Chao beef hot pot: beef chest
Butterfly Valley: Features sauces
Cattle Without Borders:
Residence, location, decided to beef delicious
Since large-scale occupation of the domestic beef market, beef abroad also began streaming into the domestic transport. Beef imports have the same "rank or grade" parts, often with the best beef, "household registration" tab. For example, Japan's Kobe beef, the best in Europe and Australia, and cattle are also very good, of course, the American Angus cattle. Chime Long Hotel's Butterfly Valley Gourmet Gallery recently to launch from the United States, France, Spain, Japan, 6 countries boutique beef, let's have a taste in the end.
The more advanced requirements of beef on the preservation of access to higher, because every time they lose about 10% of thawed juices. In order to maximize their beef flavor, chefs soon after arrival in the beef cut, and frozen beef in the freezer, so guests point out a single time and then re-thawed slices. Chef to teach road, "unmarried" quality of beef than the "married" is better than cattle, virgin cows milk it will not have a slight odor, and the remaining difference is in the fat mixture ratio, color, sophistication and other projects assessment, the carefully _select_ed out of the beef is the real authentic beef.
Butterfly Valley: the same size piece of beef, "dry" in a special bowl, the beef slices to maintain the best posture that
"Hanger" on the beef
Together with the restaurant's most popular beef from the United States Engelhard Haris cold, because from the end of the loin, fat content is moderate, fresh meat is pink, even a little pale, be tender in Need. Has always been such a good beef steak used to do, and here we must take good beef to rinse. The beef on the good, do not rinse too cooked medium rare just fine as long as 6,7.
A special feature of the salt beef from Germany
There are a number of other beef parts such as tendons and delicious; shoulder meat of cattle belonging to board tendon, probably because of the greater part of the amount of exercise, so some beef flavor is more rich, eat when you can feel the first bite of beef incense. And shaped like eyes, a little scary eye of beef, but taste fresh, tender texture.
Chopped beef, long after the release, will be bleeding water, meat will change. Thus, the stores have a special container, shape a bit like a mini-racks. Beef whenever patrons came to district, phase a beef. In front of you will cook the beef cut into the planing machine, according to the best thickness of the entrance instant, the same plane as the size of beef, the last "dry" in the "drying rack" on. Sliced beef, is not easy to make water, but also to maintain the best posture to the "jump" soup pot.
Chao beef hot pot: Chaozhou
Fresh bottom of the pot, with seafood
Play pot, pot naturally can not be sloppy. Some people like light tastes, so he can better enjoy the authentic beef, while others like the rich, a little smaller exciting. The chefs recommend the pot, it is mountain spring water algae. If you think that tastes light, you can put some white shell and then boil, this will be more fresh taste of the soup thick.
Since it is a self-service hot pot, the ingredients have to be rich. Here the color, not only beef from around the world, as well as in the water of fresh seafood. Dozens of fresh seafood, including mussels in Australia, the Australian half-shell mussels, king of Hainan, the Son, Long Like This, grouper, octopus, prawns, crabs, etc., are freshly cut rinse. 30, matched the characteristics of the chef prepared sauces, a veritable "wild."
(Editor: Peng Juan) |
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