delicious master

Chapter 128 Beef Hot Pot
Ignoring the other party's very weird accent, Tang Xiaokang focused on the box in Li Da's hand.

The inside is covered with ice cubes that have been weighed, and very bright red blood can be vaguely seen, which seems to be the quality of freshly slaughtered meat.

Putting the box in the hall, Li Da wiped the sweat from his head.

"Daughter-in-law Tang, this is the best beef. A friend brought it from the Grassland Province. It's a natural raised top-quality tender beef. I made sure you were at home before letting them do it. It definitely didn't take more than half an hour."

Li Da's words were not very clear, but Tang Xiaokang instantly understood what the other party meant.

His eyes immediately fixed on the foam box in front of him. It turned out to be freshly slaughtered beef, which was specially transported from the Prairie Province.

Tang Xiaokang never thought that Li Da and the others would spend such a high price just to eat.

But after thinking about it, it's easy to feel relieved. After all, he is from Chaoshan. As an old Guang, his unparalleled obsession with eating is also easy to understand.

Looking at the beef, no matter where it is, the price of such high-quality beef, coupled with strict time control, will definitely not be low. Tang Xiaokang was really embarrassed when Li Da sent it here.

"It's so much trouble, I asked you to send it here so specially."

"Hey, they are all friends. There are not many daughters-in-law who can cook our Chaoshan delicacies. You are one of the daughter-in-laws of Tang. It would not be a waste of things to give you a taste. My friend is still waiting for me to go back to make a side stove, so I won't talk much gone."

Putting down the things, he waved to Tang Xiaokang, and Li Da left Dongju directly after speaking.

The movements were very neat, and Tang Xiaokang was not given a chance to stay.

Tang Xiaokang felt that the other party might be afraid that he would drag him to talk, which would delay his time and affect him to go back to eat side stove.

After all, a standard Chaoshan beef hot pot has very strict requirements on the time of meat production. If it exceeds the fresh time of slaughter, they may feel that the taste is not so delicious.

Li Da drove out of the alley in a hurry, and soon disappeared. Looking at the foam box, Tang Xiaokang looked at the Australian lobster in his back kitchen, and suddenly became entangled.

What should I eat?

Open the chilled foam box, the crushed ice cubes inside were stained a lot with red blood, and the top ice floe was peeled off, revealing the fresh beef inside. The meat quality is very appetizing just by looking at it.

This beef is not simple.

After seeing the quality of the meat in the foam box, Tang Xiaokang had some conclusions in his mind that such beautiful meat patterns could not be produced by simple breeding methods.

There is definitely no way to make the texture of beef so layered with a simple free-range method.

This is the pattern formed after fattening and training, and the cost of raising it is quite high. Tang Xiaokang remembers that his parents have also done this kind of meat supply. The cost is too high and the final sales price is very high, except for many high-end hotels. Customized demand, usually very few people need beef of such a quality.

It is precisely because of this high-cost breeding method that it cannot be promoted on a large scale, and it can only become a delicacy that only a small number of people can eat.

After all, in order to eat first-time beef, it is too much money and energy to cultivate slowly from the breeding cattle. For many people, the gain is not worth the loss. Unless they have the ultimate foodie spirit, it is possible to do this kind of thing Keep it up.

Taking out the beef bit by bit, Li Da was still very careful. Basically, every part of the meat was reserved for Tang Xiaokang.

Beef breast, snowflake neck, dragonfly, key kernel, tender meat...

No matter which part of the variety it is, it seems that the quality is very high. No wonder Li Da went back so anxiously.

This kind of quality beef is definitely very delicious when used as a side stove!
There are two huge beef bones at the bottom, with a little flesh sticking to them. Seeing this scene, Tang Xiaokang immediately made a decision in his heart.

What spicy crayfish, what Australian lobster, I don't know, I don't know anything.

He took out the cow bones and quickly washed them with water. Tang Xiaokang sacrificed the long-cherished bone-cutting knife.

Beef bones are quick to chop, and fresh and high-quality beef bones are a must for soup.

This time, even clean water was not suitable for use. I took out the huge mineral water bottle next to it. This thing was very big, about the same size as a pure water bucket.

This is also a product made by the supply company of Tang Xiaokang's parents. The spring water drawn from the mountains in Huizhou is basically the most authentic mountain spring water. Drinking it directly has a light and sweet feeling.

It's very cold and cold, and I can't feel it when it's close to winter. If you drink it in summer, it's really enjoyable.

When making clear soup, the clear water in the faucet can't bring out the umami taste of the top-quality beef bones at all, so you have to use this pure mountain spring water.

Pour water into the pot, put in the beef bones, and after the high heat has simmered, immediately turn to a low heat and simmer slowly, forcing out the aroma of the beef bones little by little, and boil it into a clear soup.

The bag of beef balls, red ginger and beef bones in the bottom bag of the foam box was put together, and he happily took it out.

I took out the beef balls and pinched them. They were very firm and elastic. They should be Chaoshan's unique solid beef balls. This is a very particular kind of beef balls.

The hind legs of yellow cattle are selected, and the beef content of each meatball must be more than 90.00%.

The hind leg meat is frequently exercised, has less fat, and is rich in meat fiber. The beef produced is firm, sweet and refreshing.

And it's not just that the materials are used well, it needs to be hammered and tempered. Two huge iron rods weighing ten catties have been repeatedly beaten [-] times to hammer a whole piece of beef into a pulp, and then add Stir and beat the ingredients to break up part of the cells and release the protein without cutting the fibers.

Strict and exquisite materials, complex craftsmanship, the solid beef balls formed under such circumstances can conquer everyone's taste, without any seasoning.

This beef ball is also a good condiment for soup base. Throw the beef ball into the clear soup and heat it over medium-low heat for five to 10 minutes. Take a bite and it will be chewy and chewy. It will feel like a cow is bumping in your mouth. .

Red ginger cubes are also a specialty of Chaoshan. Chaoshan southern ginger is a unique ingredient in Chaoshan and is not easy to preserve for a long time.

Galangal is very helpful to remove the fishy smell, and the taste of fresh galangal and dried galangal is very different. Usually, it is not easy to eat such an authentic beef clear soup hot pot.

Put everything into the bottom of the pot, and with the catalysis of time, the fresh aroma of beef will be released uncontrollably. The aroma is very strong, but it is not overbearing at all. It is like a woman from a water town passing through your heart without doing anything. But it left a deep imprint.

(End of this chapter)