হট পট বিফ ট্যালো

First translated from Chinese to English, beef tallow has two meanings: one is milk products, and the other is extracted oil. First meaning: butter, Chinese name 黄油. Second meaning: the fat extracted from the fat tissue of cattle, the Chinese  name is 牛油. Our website mainly introduces and Sichuan hot pot related knowledge, so this article beef tallow refers to a kind of animal fat.

Edible beef tallow is a kind of fat produced from the clean and intact fat tissue of healthy cattle that have been slaughtered by veterinarians. beef tallow is a kind of fat with high melting point, many kinds of fatty acids and high content of saturated fatty acids. In hot pot, beef tallow is often used as an important part of the hot pot base, adding a rich aroma and taste to the hot pot.

Regarding the classification of beef tallow, although there are not strict classification standards like some foods, we can be divided into the following categories according to the different parts and processing methods: (but please note that these classifications are not strictly scientific classifications, but based on practical applications)

Beef loin oil: refers to the pure fat tissue attached to the kidney organs around the cow, fat thick. Features: high oil yield, fast oil production, fat flavor heavy. Waist oil flavor: ① has a rich, pure tallow aroma; ② Fragrant pure but not greasy, taste rich.

Stomach oil: refers to the pure fat tissue wrapped around the cow stomach, fat toughness. Features: high oil yield, strong fat flavor, outstanding grass smell

The flavor of belly oil ① the flavor of tallow is obvious, and there is a certain odor and fishy taste; ② Outstanding taste, smooth taste, lips and teeth stay fragrant.

Cattle cutting oil: refers to the subcutaneous fat of cattle, intermuscular fat, pure fat tissue between flesh organs, such as three knife oil, chest oil. Features: low oil yield, slow oil production, heavy fat flavor, obvious char aroma

It is a complex of many kinds of fragrances, such as oil and meat aroma, fat aroma, mutton aroma, milk aroma, oil residue aroma, etc., with special and irreplaceable flavor.

Intestinal oil: Fatty tissue attached to or around the mesentery.

Features: low oil yield, slow oil production, heavy odor. The quality of raw materials is poor, the hygiene is not good to control, and the taste type is not good

[Note: We will never use this type of beef sausage oil in our frying base]

Materials:

2000 g suet, 500 g water, 10-20 g salt;

Homemade hot pot beef tallow steps:

The first step, beef suet clean;

The second step, the beef suet cut into pieces, do not cut too small, cut into four or five cm size pieces can be;

The third step, pour water into the pot, then pour the cut beef tallow block, add salt, slowly boil on medium heat, remember to stir constantly to avoid sticking to the pot;

The fourth step, boil until the water evaporates, and then the beef tallow comes out;

The fifth step, until the beef tallow block golden, and the beef tallow block becomes very small, all floating in the oil pan, the beef tallow is boiled;

The sixth step, out of all the beef tallow residue, this beef tallow residue can be steamed buns, stir-fry, taste good, can also be thrown away directly;

The seventh step, boiled beef tallow into a container to slowly solidify, beef tallow is done!

In the production of Sichuan hot pot base material, beef tallow is not only a grease medium, but also a flavor carrier and aroma amplifier. Compared with vegetable oil, beef tallow has a higher melting point and lower smoke point, which means it is stable at high temperatures and better able to absorb and release the essence of the spices that make Chongqing hotpot distinctive – such as the heat of dried chilies, the numbing power of Sichuan peppercorns, the fullness of bean paste. The rich beef tallow makes the bottom of the pot bright red and attractive, the fragrance is durable and hierarchical, even if the ingredients leave the pot, it can also carry the unique fat fragrance, which makes the aftertaste long.

From the perspective of nutrition, beef tallow is rich in saturated fatty acids, although not excessive consumption, but the appropriate intake can bring satisfaction and energy supply, especially in the cold season, a hot beef tallow hot pot, can quickly warm the body and mind, activate the warm flow in the body, which is the original comfort given by nature.

beef tallow is rich in fatty acids, which can perfectly adsorb and lock the taste of spices such as pepper and Sichuan pepper, forming a unique spicy flavor. Its unique rich fat flavor and spicy complement each other, giving the hot pot bottom material deep and complex level, which is unmatched by clear oil or other vegetable oils. The aroma released by the beef tallow during the heating process can greatly enhance the taste of the ingredients, so that each bite is full and lasting.

The melting point of beef tallow is higher, so that the hot pot soup bottom can maintain a certain consistency even in continuous heating, so that the surface of the ingredients can better hang the soup, eat more tender and rich. In contrast, the soup base of the oil hot pot is relatively light and cannot give diners the same full taste experience.

Is there anything else you want to know about hot pot beef tallow? Welcome to leave interactive messages with us.