Post by beauty on Mar 3, 2012 22:17:42 GMT -5
Mutton at least rinse 1 minute
Shabu hotpot, the meat is indispensable for a raw material. In addition to the mutton, beef, animal offal, such as louvers, etc. is what we often eat. Shabu-Shabu, which aspects need to pay attention to it?
First, mutton or beef, Shabu-Shabu with the meat should be more fresh the better, because we can not distinguish some businesses use frozen piece in the end have been saved long. If time is not long, one of the nutrients can also save time too long, it will lose a lot of nutrition.
In addition, from the taste, freezing may lead to the destruction of muscle tissue, tender and extent of the frozen film is not as fresh meat. Choice of fresh meat, to try to cut too thin, thick meat, rinse is not easy to kill the parasite eggs; the time required for too long, can also cause nutrient loss.
Secondly, The Shabu time should not be too short, so do the greatest harm is not completely kill the bacteria and parasite eggs in the meat. In general, thin sliced meat in the boiling pot hot one minute, meat color from red to gray, before they can eat. Other meat you want to rinse, according to the size of the raw materials, an important principle is that, be sure the food cooked. Therefore, the higher the temperature of the soup in the pot, preferably so that it has been in a boiling state.
Third, the Taebaek the louvers do not eat. According to the departments concerned to inspect, some hotels in the blinds, yellow throat, bamboo shoots, hot pot meat looks white because of the use of the disabled by the state foaming from the industrial alkali, hydrogen peroxide, formalin and other toxic substances. Hydrogen peroxide can corrode the stomach, cause ulcers; Formalin may be carcinogenic. So, Shabu-Shabu must pay attention to distinguish the quality of the meat.
wholesalecosmetics.blog.fc2.com
Shabu hotpot, the meat is indispensable for a raw material. In addition to the mutton, beef, animal offal, such as louvers, etc. is what we often eat. Shabu-Shabu, which aspects need to pay attention to it?
First, mutton or beef, Shabu-Shabu with the meat should be more fresh the better, because we can not distinguish some businesses use frozen piece in the end have been saved long. If time is not long, one of the nutrients can also save time too long, it will lose a lot of nutrition.
In addition, from the taste, freezing may lead to the destruction of muscle tissue, tender and extent of the frozen film is not as fresh meat. Choice of fresh meat, to try to cut too thin, thick meat, rinse is not easy to kill the parasite eggs; the time required for too long, can also cause nutrient loss.
Secondly, The Shabu time should not be too short, so do the greatest harm is not completely kill the bacteria and parasite eggs in the meat. In general, thin sliced meat in the boiling pot hot one minute, meat color from red to gray, before they can eat. Other meat you want to rinse, according to the size of the raw materials, an important principle is that, be sure the food cooked. Therefore, the higher the temperature of the soup in the pot, preferably so that it has been in a boiling state.
Third, the Taebaek the louvers do not eat. According to the departments concerned to inspect, some hotels in the blinds, yellow throat, bamboo shoots, hot pot meat looks white because of the use of the disabled by the state foaming from the industrial alkali, hydrogen peroxide, formalin and other toxic substances. Hydrogen peroxide can corrode the stomach, cause ulcers; Formalin may be carcinogenic. So, Shabu-Shabu must pay attention to distinguish the quality of the meat.
wholesalecosmetics.blog.fc2.com