Not to mention my mother, the unmarried girls in the office also started to buy New Year’s goods at home.
can clearly feel that everyone really wants to have a good New Year this year.
We really need a real and grand gathering to get back the lost three years.
I chose good meat from the meat I buy every day.
During the Chinese New Year, you have to eat a lot of meat to enjoy yourself!
The selected origins are from New Zealand, Russia, South America, Inner Mongolia, Xiamen and other places, widening the gap with the ordinary meat in the local market.
It is delicious and not fishy when cooked in plain water. It does not test my cooking skills at all. My relatives all praise me for my shopping skills after eating.
Beef, mutton, meatballs, grilled sausages, all available.
From grilling to stewing to hot pot, it can meet all cooking needs during the New Year party.
There are many people in the family during the Chinese New Year, and after the Yang Kang period, we all need to supplement protein urgently. We have to manage enough meat. No matter how much we stock up, we are not afraid of running out of food.
html At the end of March, express delivery was unstable and transportation capacity was limited. It is not too early to start purchasing now!
If you are not sure how to buy it, you can read my detailed introduction.
1. Black Mountain Mutton with Milky Flavor
is full of milky flavor and won’t smell bad when boiled in water.
Mutton is recognized as a nourishing food in winter by people in the north and south, and it is indispensable during the Chinese New Year.
Unfortunately, our south is not a traditional sheep-producing area. The mutton we buy is often very spicy, and cooking it is a big project.
So every winter, I buy a large amount of mutton from Xinjiang, Ningxia and Inner Mongolia online.
The one that has been repurchased the most is this one - Inner Mongolia Black Mountain Milk Fragrant Mutton .
can afford to say " is delicious even if it is boiled with water. ".
Do not add ginger or ingredients, just boil the meat in water and make the soup clear.
When you pick it up, it will be trembling. It is very tender in the mouth, not smelly at all, and has a milky and milky aroma.
My friend, who doesn’t usually like to eat sheep, even gnawed five or six large pieces, sucked all the bone marrow clean, and drank two bowls of sheep soup.
said something on the spot after eating: Those who say they don’t eat sheep must have never eaten such sheep!
Of course!
Ranch is located in the core area of Hulunbuir Prairie - Ergun Heishantou Town.
Sheep is an old breed that has been guarded by three generations of shepherds for 70 years - Black Mountain Mongolian sheep , naturally has a small odor and a rich and rich taste.
The grassland is rich in plant resources. The sheep do not need to be fed at all and can be raised directly. They eat more and exercise a lot, and the meat is naturally fat and lean.
In addition, the sheep used in Heishantou are from 36 to 9 months old. They are in their youth and are neither fat nor fat.
can be put into the pot directly after thawing. Use water + salt to cook it with a rich milky aroma!
also picked out all the delicious parts of the sheep: French steak, inch steak, front leg cuts, shank meat cubes, sheep scorpion .
①French steak: The most delicious part of the lamb,
French steak, is the lamb ribs. The cuts are precise, the ribs are complete, the fat and lean are even, the meat is attached to the bone, and the taste is tender .
Whether fried or grilled, it is very delicious.
It is tender and has no odor in the mouth. It is crispy on the outside and soft and oily on the inside. Even a novice can make lamb chops of Michelin level.
is especially suitable for year-end gatherings, where you can have a barbecue with friends and enjoy a bite of lamb chops and a drink of wine.
② Stew combination: lamb chop + front leg cut into pieces + tendon meat cubes + sheep scorpion
These are classic and delicious lamb parts, the meat is close to the bone, the meat is rich and tender, especially suitable for stew.
-inch lamb chop has a lot of meat, a good ratio of fat to lean, and is extremely tender and smooth!
is a good material for making hand-operated mutton . Use your teeth to tear off strands of meat, including the essence, fat and soft membrane.
Just gulped down the milky white soup, and it was fragrant in the teeth and cheeks.
The lamb chops braised in red are also excellent. The meat is tender and crispy, and the soup is fresh and fragrant. When poured over braised noodles , or eaten as steamed buns, it is like a fairy.
Not to mention the amount of meat on the front legs , the mouth is full of meat, the skin is tender and the meat is thin, and the fiber can be torn apart.
The front leg meat is very suitable for a whole pot of Hubei mutton pot . The soup base is fresh and spicy, and the mutton is spicy and soft.
Continue to add tofu, cabbage, and enoki mushrooms to cook. I can’t stop eating with my chopsticks!
tendon meat pieces have bones, meat, and the most essential bone marrow.
After eating the meat, I poked the bone marrow with chopsticks and smacked it into my mouth. It was so fragrant~
You can also eat the mutton tendons in two portions. You can pick out the bones and cook the bamboo cane mutton soup, and slice the meat to make Lamb Stir-fried with Green Onion.
Sheep Scorpion is the backbone of the sheep, which has meat and tendons, and almost all of them have white soft and glutinous marrow.
The most classic way to eat it is Sheep and Scorpion Hot Pot . The soup base is spicy and milky, and the meat between the bones is especially tender and tasty. A combination like
is most suitable with chive flower sauce .
Fresh chive flowers are ground into a sauce, which is fresh and slightly spicy. It is very delicious when dipped in mutton!
2. Angus beef ribs
For the price of pork ribs, you can buy Angus beef ribs
Beef ribs. This part of the beef ribs is wonderful. It is located on both sides of the beef ribcage, close to the beef short ribs and filet parts.
It has the juiciness and tenderness of steak, and the chewiness of fascia. It is the kind of "bone and flesh" that Chinese stomachs love most!
And the one I chose for you - Qingcaojia five-rib beef short ribs , the quality is even better than .
Well, look at
, with its excellent oil distribution and beautiful marble snowflake texture, it is indeed the top breed of Angus cattle.
and it is raw cut beef ribs, without splicing , and does not contain various carrageenan and additives.
Sprinkle the cumin spices and put it into the oven. Maillard reaction makes the gluttons scurry around in your stomach.
I picked it up and gnawed it. The bones were hung with meat, and the meat was connected to the membrane. From the outside to the inside, it was caramelized, tender and oily, and the fragrant juice almost came out of my mouth.
My favorite way to eat it is to stew it.
For a slightly stronger taste, we recommend the yellow braised method. Buy a bag of yellow braised sauce and throw it into the pressure cooker together with the beef ribs.
Braised until the bones are crispy, the meat is tender and the tendons are tender, and the salty, slightly spicy juice flows out. Don't overdo it with rice.
For a lighter taste, you can try Braised Beef Ribs with Black Tea and Pear Juice.
black tea soup + pear juice, soaked into every inch of the beef texture, soft and tender, salty, with a hint of sweetness, the elderly and children will like it.
3. Raw cut beef brain slices & fat beef slices
It can be cooked in 10 seconds. Hot pot is indispensable
During the Chinese New Year, hot pot is cooked almost every day, and the consumption of various hot pot ingredients is amazing.
The first is beef slices . I have arranged two types for you at one time: beef brain slices and fat beef slices .
is not the kind on the market that is spliced together and falls apart as soon as it is boiled. It is properly cut and full of meat.
① Raw cut beef brain slices: New Zealand grass-fed beef, lean and chewy
Cow brain slices are New Zealand grass-fed beef, low in fat and not greasy, with a natural grass-fed flavor.
and the upper brain is located behind the shoulder and neck of the beef, with more movement, and the overall taste is leaner, nine thin and one fat, chewy but still smooth and juicy.
The point is! Produced by Silver Fern Farm!
It is a New Zealand fresh food giant with a history of more than 70 years. It is also a supplier of high-end supermarkets OLE and Sam . You can rest assured that it is produced by
, naturally cuts , and then is cooled by to remove acid , and the milky flavor can be rinsed out with clean water.
②Original cut beef slices: Russian grain-fed beef, tender and juicy
Fat beef slices are Russian grain-fed beef, which has a higher fat content than grass-fed beef.
The meat is cut from the back, chest and abdomen of the cow. This part has less movement, is rich in snowflakes, is fat and thin, and is very tender and delicate.
can be said to be the most popular part of hot pot!
In addition to hot pot, thin slices of beef are also easy to cook on the barbecue.
Add salt and lightly pickle it, or sprinkle it with a little salt when grilling, and the original taste of the meat will be delicious.
If you like lean, choose the brain slices; if you like plump, choose the fat beef slices. It is also recommended that you choose the combo pack to taste both.
4. Jinhejia meatballs
Even the soup tastes like seafood after cooking
When it comes to making hot pot, various kinds of meatballs are also indispensable.
The meatballs can withstand cooking and are not afraid of aging. The more they are cooked, the fresher the soup will be. The premise is that the meatballs must be made of enough real ingredients. For example,
, Jin and Jiawanzi .
Jinhejia, which means "really delicious" in Hokkien dialect, is an old store with a history of more than 40 years.
It has supplied to local old-name restaurants such as Xinnanxuan Restaurant, Haoqingxiang Restaurant, Xiamen University Furong Restaurant, Wutang Shacha Noodles , etc. It is said that can sell 26 million meatballs every year!
We also have unlimited repurchase in our studio, and everyone who has tried it has always praised it!
uses fresh ingredients of the day, is handmade, does not contain chemical additives, and strives to retain the original deliciousness.
Just look at the ingredient list and you will know that it is very clean.
There are not many types of products, but every one is delicious.
① Fish roe lucky bag
The bright yellow tofu skin is wrapped with surimi and fish roe made of fish meat, and then knotted with bamboo shoots to make the shape of the lucky bag. The appearance is very cute.
The thick soup will penetrate into the bean curd skin and then continue to penetrate into the fish roe.
Take one bite, and the fragrance of the skin, the elasticity of the surimi, and the freshness and sweetness of the fish roe gradually explode in your mouth. The taste is simply amazing!
② Crab Roe Fairy Peach
This beautiful little fairy peach with its own fairy spirit is made by combining local swimming crabs and hairy crabs, plus fish roe and cod .
It is full of crab roe and fish roe, wrapped in thick juice, super fresh and sweet.
didn’t take any precautions, biting it down and bursting with juice!
③ Cuttlefish Balls
Cuttlefish Balls are made from small cuttlefish freshly caught that day.
The hand-made meatballs are white, tender and smooth. The surface may look slightly rough, but they are more delicious and absorb the juice.
The meat is very firm and elastic, and when you chew it, your teeth feel like you are playing on a trampoline.
You can eat tiny cuttlefish meat in almost every bite, with a slight garlic aroma at the end, it’s so delicious!
④ Fish eggs and lobster balls
Among several types of fish balls, lobster balls are the most time-consuming and labor-intensive.
Mix egg white and sweet potato flour into shrimp meat, grouper fish meat, and cod meat, beat them into a paste, then shape into balls, and finally sprinkle with crab sticks and fish roe to create an excellent shrimp ball .
So its taste is also very complex.
It is smooth and tender, with plenty of tiny shrimp meat and crunchy fish roe.
Because they are all made from fresh seafood, they are full of seafood flavor as soon as they are boiled in water.
For breakfast or midnight snack, simply cook tea noodles , or even instant noodles, and throw some meatballs into it, it is delicious and appetizing.
recommends that you stock up on more. Young people go to bed late and wake up late, and their meal times are not consistent with their family members, so they rely on them to solve a meal.
V. Jinhejia Sausage
The meat content is impressive, you can eat it with confidence during the fat loss period
Compared with the previous meats, sausages can be used as meals or snacks, and their emotional value is particularly high.
Keep some during the Chinese New Year, it also has an important role: to coax children.
Relatives gathered for a dinner, the naughty children were noisy, the sausages were fried, and each person shared one, which immediately brought the situation under control.
is also produced by Jinhejia, and the materials used are very sincere.
The meat content is as high as 75%. After slicing, you can see clear meat fibers, and the meat feels solid, which is far from comparable to supermarket starch sausage.
Grilled sausages from a supermarket (left) VS Jinhejia grilled sausages (right)
There are no preservatives or additives, only natural seasonings. It is as clean as homemade, and the whole family can eat it with confidence.
Grilled sausages from a certain supermarket (left) VS Jinhejia grilled sausages (right)
① Original grilled sausages
The original flavor is made from pure meat. It does not contain a little starch and has a solid meaty texture after one bite.
points for fat meat and 7 points for lean meat. It does not taste greasy at all and is more suitable for the elderly, children, and people who like light meat..
② Black pepper flavored grilled sausage
Black pepper flavored grilled sausage is a mixture of pork and chicken. It is also made of pure meat, full of sincerity.
When you put it in the pot, you can smell the spiciness of black pepper. When you take a bite, the peppery taste becomes stronger and layered on the tip of your tongue.
But the taste is milder than the outside ones. will not burn your throat , and people who can't eat spicy food can also accept it.
③ Flying fish roe grilled sausage
The pork + chicken content in the flying fish roe grilled sausage is as high as 75%, and a little starch is added, which makes it taste relatively soft.
The ingredients are also very generous. The salmon roe is spread all over the sausage. You can feel the fish roe popping on the tip of your tongue when you chew it carefully.
There is no fishy smell , but a salty aroma, which is very enjoyable.
④ Cuttlefish Grilled Sausage
Cuttlefish Grilled Sausage has the same meat content as flying fish roe, is as high as 75% , and a little starch is also added.
The cuttlefish meat has distinct grains, and cuttlefish juice is added to adjust the color, and sesame seeds are sprinkled for flavor.
tastes like but not at all. It is full of umami and slightly sweet aftertaste.
As the New Year approaches, the transportation capacity of many express delivery companies is relatively tight.
I would like to recommend it to everyone early. I hope you can prepare New Year's Eve goods at the wrong time and prepare the ingredients for the New Year's Eve dinner in advance!
