As one of the most popular meat dishes, more and more people are eating beef in winter. We know that the choice of ingredients is the first step to a good dish, and if you want to make a delicious beef, the choice of ingredients directly determines the taste. So how should we choose good beef? Let's select beef together below!
Fresh beef:
It is uniformly bright red, shiny, and the fat is pure white or milky yellow. The meat is fine and the texture is firm, without any looseness. When a pointed knife is inserted into the meat and pulled out, it feels elastic, and the cut on the meat tightens. The surface of fresh beef is slightly dry or has a dry film, it is not sticky when touched, and the depression caused by pressing with a finger can immediately recover.
Slightly fresh beef:
The color is slightly darker, the cut surface is still shiny, but the fat is not shiny and has a slight ammonia or sour odor. The surface is dry or sticky, the freshly cut surface is moist, and the depression caused by pressing recovers relatively slowly and cannot fully recover.
Spoiled beef:
The color is dark red, dull, and the fat turns dark and even green. The surface is extremely dry or sticky, the freshly cut surface is sticky, and the depression caused by pressing cannot recover.
People always ask which place in Chaoshan has the best beef hotpot, and the answer is that there is never an answer because to have a good beef hotpot, you need these conditions:
It is fresh and chewy, and when you put a piece of meat in your mouth, your eyes will look into the pot to see if there is anything left. The same goes for the selection of parts, the best part is called "lobster beard", also known as "panzi", which refers to the two large "beards" in the "hanging diamond beard" of the beef, they look like the big antennae of a lobster, each weighing only a few taels, but they are something that cannot be obtained easily.
"Shiren" is a transliteration, Mr. Xinmin wrote it as "chiren", but this piece of meat doesn't feel like a soup spoon, so for now, let's call it "Shiren" because of the preference and fondness.
"Shiren" is the meat eye ranking. When eating beef hotpot, the waiter often asks how many plates of tender meat you want, which refers to "Shibing". The best part of "Shibing" is, of course, "Shiren", which is extremely tender and sweet.
The most chewy part, "Zheng Wuhua", is the first choice:
It belongs to the beef's toe flexor muscle, while "jiao zhi" is the beef's lower leg or shoulder blade flexor muscle. The freshness of these two types of meat is equally important. "Zheng Wuhua" is relatively rare, and the boss often hides it for regular customers. However, it doesn't feel as good as "jiao zhi" because it lacks freshness, not to mention that the sweetness of "jiao zhi" exceeds that of "Zheng Wuhua".
