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How to make beef hotpot? These three methods are the most popular!
The nutritional value of beef is very high, for example, it is rich in creatine, protein, and trace elements such as iron, zinc, magnesium, potassium, etc. In addition, it is also rich in vitamin B6. According to experts, eating beef in winter has the effect of warming the stomach, and also has many functions such as nourishing the spleen and stomach, so you can make beef hotpot to eat in your daily life.
1. Beef Clay Pot
Materials
Beef 200g, Korean vermicelli 50g, mushrooms 2, 1/4 onion, dried fish, some kombu, scallions, some garlic
Preparation method
1. Main ingredients
Beef 200g, Korean vermicelli, mushrooms, 1/4 onion
2. Sauce
Soy sauce (4), sugar (1), minced garlic (1), scallion (1), cooking wine (1), sesame (0.3), black pepper (0.2), Korean sesame oil (0.3), ginger powder (0.2), add the sauce and onions to the sliced beef, mix well, and marinate for 30 minutes. Korean vermicelli is soaked in warm water for 30 minutes.
3. Boil kombu and dried fish in 1.5 cups of cold water, then remove them after 5 minutes.
4. Add pickled beef, onions, mushrooms, and Korean vermicelli and cook for 7 minutes.
5. That’s it when you add scallion slices.
Second, Beef and Radish Stewed in a Clay Pot
Materials
Beef, radish, chili, salt
Preparation method
1. Wash the beef and put it in cold water, bring to a boil over high heat, and skim the foam.
2. Remove the beef from the pot and put it in a large bowl to cool, then cut it into small pieces. (Secret)
The tendons of the beef are very slippery and not easy to cut. My new discovery is
3. Let the beef soup sit for a while to settle. (Secret)
When stewing pork bones, it is usually necessary to blanch the pork bones first, but not this time! Because this will better retain the fresh taste of the beef.
4. Gently pour the defoamed and settled meat soup into the clay pot (do not pour in the impurities at the bottom of the pot!); add the cut beef and the prepared ingredients, bring to a boil over high heat, then turn to low heat and simmer for 3 hours. (Secret)
Do not add salt temporarily, because adding salt too early will dry out the moisture in the meat, and it will also cause the protein to coagulate, making the meat taste ‘dead’ and lose its original flavor. Adding dried chili peppers is to make the soup have a better warming effect… Those who do not like spicy food can add a few less).
5. When the beef is tender, add the cut radish and salt, and the delicious soup will be ready in about half an hour.
Three, Beef and Radish in a Clay Pot
Materials
500g beef, 1 white radish, 2 garlic bulbs, 6 scallions, 2 small red chili peppers, half a bell pepper, ginger slices, olive oil, salt, star anise, cardamom, cassia bark, star anise, Sichuan peppercorn, five-spice powder, cooking wine, soy sauce, dark soy sauce, chicken essence
Preparation method
1. Wash the beef and cut it into pieces about 5cm in size, peel the white radish and cut it into irregular pieces. Add some water to the pot, pour the beef in until it covers the beef, add 2 scallions, 1 piece of star anise, 3 slices of ginger, pour a little cooking wine, bring to a boil over high heat, skim the foam, then remove the beef, skim the foam from the beef soup and transfer it to a bowl for later use.
2. Add a little olive oil to the pot, add garlic cloves, scallion slices, and ginger slices, stir-fry until fragrant, then add the blanching beef and stir-fry over high heat for 5 minutes.
3. Then add soy sauce, cooking wine, dark soy sauce, and five-spice powder, stir-fry a few times, then add the beef to the sand pot, and pour the soup used to blanch the beef over the beef.
4. Then add small red chili peppers, star anise, cardamom, cassia bark, and a little Sichuan peppercorn, and simmer over low heat for an hour. After an hour, add the radish to the pot and continue to simmer for half an hour. After one and a half hours, sprinkle salt and chicken essence, add the bell pepper to the pot and simmer for 2 minutes before serving.
