How to cook cooked beef and mutton hotpot?

How to cook cooked beef and mutton hotpot?

Guangdong cuisine pays more attention to meat processing than other cuisines. As far as curing is concerned, other cuisines pay attention to sizing, that is, the meat is cured first and then fried, while Cantonese cuisine will marinate the meat in advance, and even marinate dozens of kilograms of each meat at a time in the hotel, which not only saves time and cost, but also makes the tenderness of the meat more unified and complete. At home, if you are used to eating a kind of meat, you can marinate more at a time, divide it into small portions and freeze it. Just take it out and thaw it next time you cook.

1, beef slices are usually beef forest or beef tenderloin. No matter which part we choose, after all, we won't buy a lot at home. You will be as heavy as the smallest cattle forest 10 kg, so we can go directly to the supermarket to buy processed beef.

2. Go to the supermarket to buy beef forest meat and remove the meat tendons at the bottom. Put the whole meat in a flat pan and put it in the freezer of the refrigerator 1 hour, so that it will be easier for us to cut into pieces. Of course, if you think the knife work is good, just cut it directly.

3. No matter whether it is frozen or directly cut beef, it should be washed with clear water after cutting, so that blood can be washed away, thus reducing the fishy smell of beef. Beef washed with water should be put in a hollow container to control moisture. Control the water for about 30 minutes.

4. Put the beef slices with good water control into a slightly larger plate and prepare for pickling. Beef is salt, chicken powder, tender meat powder, raw powder and water. The ratio of beef to gravy is 1: 1: 1.5:2 (one kilogram of beef is added with one part of salt, one part of chicken powder, one part of tender meat powder and two parts of raw flour.

5. put all the marinades together, mix well with a little water, and then pour them into the beef. Gently stir clockwise by hand, and then add a little water after the water is finished. Remember not to add too much water at a time, but add it bit by bit. Generally, I need to add water five or six times to marinate beef.

6. When you feel that the beef has eaten enough water and the beef slices are elastic, the beef slices are basically marinated. But don't fry it in a hurry, there is one last important process.

7. After the beef slices are marinated for 40 minutes, if there is water oozing from the beef, the spilled water should be pumped into the meat clockwise. If the amount of water and marinade is well controlled, including manipulation, there will be no water seepage. Finally, the beef should be wrapped with salad oil, which is technically called "oiling", that is, an appropriate amount of salad oil should be poured into the marinated beef, and the amount of salad oil should be wrapped in each piece of beef. In this way, oil molecules will penetrate into the meat. When frying in an oil pan, the oil in the meat will expand due to heating, so that the crude fiber of the meat will break, and the fried beef will be smoother and tender, and the meat will not stick to each other when frying.

8. Well, once you figure out what ingredients to add to the beef, you can start cooking.