As an important ingredient in Chinese food culture, beef is deeply loved by the public for its rich taste and nutritional value. Among the various cooking methods, blanching is a popular way to preserve the tender taste of the beef while locking in the nutrients of the meat. So, which parts of beef are suitable for blanching?This article will reveal the suitable blanching method and taste of each part of beef.
1. The appropriate blanching method for each part of the beef.
Fat cows. Fat beef is a part of beef with tender meat and high fat content, which is very suitable for scalding. During the scalding process, the fat of the fat beef can produce a rich aroma that adds a rich taste to the dish. It is recommended to use fat beef slices for scalding, which makes the taste more tender.
2.Beef tenderloin.
Beef tenderloin is one of the most tender parts of beef and is perfect for scalding. When scalded, beef tenderloin retains its tender texture and rich taste, making it a popular ingredient in hot pot. It is recommended to cut the beef tenderloin into thin slices and blanch it to maintain its tender taste.
3.Cow shutters.
Beef shutters are a type of beef with a crispy and tender texture that is perfect for blanching. During the scalding process, the beef shutters are able to absorb the aroma of the soup base while maintaining its unique crisp and tender texture. It is recommended to cut the beef shutters into slices and blanch them to give full play to their taste advantages.
4.Beef tendon. Beef tendon is a chewy part of beef that is perfect for blanching. During the scalding process, the beef tendon is able to absorb the aroma of the soup base while maintaining its unique chewy texture. It is recommended to cut the beef tendon into small pieces and blanch it to fully appreciate its chewy texture.
2. Precautions for beef scalding.
Use fresh beef.
Choosing fresh beef is the key to ensuring the taste and nutritional value of blanched beef. When buying beef, you should choose a part of beef that is bright red in color, full in flesh, and has no peculiar smell. At the same time, try to avoid buying beef that has been frozen for too long to ensure the freshness of the meat.
2.The cutting method is exquisite.
When cutting beef, it should be selected according to different beef parts and blanching methods. For the parts that need to be cut into thin slices, such as fat beef, beef tenderloin, etc., the meat slices should be cut evenly and consistently as much as possible to ensure that they are evenly heated during the scalding process and have a better taste.
3.Master the scalding time.
Blanching time has an important impact on the taste and quality of beef. Generally speaking, the blanching time of beef should not be too long, otherwise it will cause the meat to become old and affect the taste. According to different beef parts and thicknesses, master the appropriate scalding time to ensure that the meat is tender and has a better taste.
4.Serve with dipping sauce.
Paired with the right dipping sauce, it can enhance the texture and taste of beef blanching. Common dipping sauces include tahini, garlic, coriander, vinegar, etc. You can choose to mix different dipping sauces according to your personal taste for a richer taste experience.
5.Maintain a comfortable temperature.
Maintaining the right temperature is an important factor in ensuring the taste of beef shabu. During the scalding process, the beef should be kept within the appropriate temperature range and should not be overheated or cold. If the temperature is too high, it will cause the meat to become old, and if the temperature is too low, it will affect the taste and hygiene.
3. Summary. The suitable blanching method and texture of each part of the beef are different, and you need to choose according to your personal taste and needs. At the same time, it is necessary to pay attention to factors such as the selection of fresh beef, the mastery of the scalding time, the appropriate dipping sauce and the maintenance of a suitable temperature in the process of scalding, so as to ensure the taste and quality of beef scalding. Through the introduction of this article, I hope to help you better enjoy the food experience brought by beef shabu.