Why is everything scattered after the beef is cooked?

Hot beef is easy to disperse, so wait for the beef to cool before cutting. Here's how:

1. Place the beef tendons.

Soak in cold water to thaw, change the cold water twice halfway, and pour out the blood water to reduce impurities and fishy smell.

2. Put the beef tendon into the pot, add cold water and green onion and ginger, boil the boiling water, and the foam on the side of the pot is the impurities and blood with a fishy smell, which should be skimmed off.

3. After blanching, rinse the beef with warm water. Don't use cold water at this time, because when it is cold, the meat will expand and shrink.

It tends to become harder and has a bad taste.

4. Put the beef tendon and one more tendon into the electric pressure cooker.

Add all the seasonings to the warm water and pour into the pot so that the amount of water almost covers the surface of the meat.

5. Select the "beef and mutton" and "stew" program of the electric pressure cooker, and start it. Generally, about 1 hour is fine.

6. After finishing, pour it into a deep basin from the pressure cooker, and you can see that the surface of the meat and the beef tendon are colored. Continue to soak the meat in the broth and let it cool.

7. After cooling, you can slice and eat directly, or put the cut thick slices into the soup and soak them for two or three minutes before eating.

It's boiled big! If the cooking time is too long, the beef will be old, so everything will fall off the residue in one, and you must wait for it to cool before cutting, and if the heat is too soft, everything will be broken.

In one, I don't know what kind of beef you like, everyone's taste is different, I'll tell you a trick (many people also know), boiled beef must be cooked with cold water when the beef is raw.

I teach you or not. This is the trick, the delicacies bought are very good, and the beef cooked by yourself cannot be cut, and it is all scattered. Remember to boil the pot: simmer in 80 degree water for 6-8 hours, and it will come out crystal clear and delicious. That's what I taught you.

Because the beef is originally loose. When you cut it, you have to look at the texture. It's best to wait for him to cool down, freeze inside the freezer and cut it.

Today's recipe, delicious home cooking.

Beef sauce. I always like that there is beef in sauce in the refrigerator and soup left, so you can make a lot of beef rice noodles anytime and anywhere. This is definitely not wishful thinking, the distance between you and the sauce beef is only such a zero-error method.

Text: A rabbit on the head of a tiger.

Ingredients: beef tendon, onion, ginger, soy sauce, sweet paste, bean curd, Sichuan pepper, star anise, cinnamon.

Grass fruit, bay leaves, tangerine peel.

Hawthorn, dried chilies.

1.Soak the beef and add the first sauce. The best choice for sauced beef is beef tendon, that is, the front and rear leg meat of the cow, the meat here is strong enough and rich in beef tendon, so you must choose the right ingredients at the beginning.

The purchased beef is soaked in water for 3 hours, so that the purpose is to remove the blood and gore. After soaking, pour a cup of soy sauce into about 270g, which is about a pound of beef tendon. This soy sauce is the first sauce of the three sauces, and I memorized it with a pen book.

After adding the sauce, cover it with plastic wrap and store it in the refrigerator overnight. It's a bit of a long process, but be patient and wait for the results, and you won't be disappointed.

2.Cook beef. The beef tendon meat is already delicious after soaking overnight, so pour the beef and soy sauce into the pan and add the appropriate amount of water. The water is more than the ingredients, because the beef will bulge when heated. After boiling, skim off any remaining blood foam.

3.Add spices. The preparation spices include Sichuan pepper, star anise, cinnamon, grass fruit, bay leaves, tangerine peel, hawthorn, and dried chili peppers (if you don't like spicy, you can ignore them), which are the most basic spices for stew. After washing, pour it all into the beef broth without chopping.

4.Add the second sauce, sweet noodle sauce, about 160g. With this sweet noodle sauce there is no need to add sugar because the sauce is already sweet enough. This sweetness is different from white sugar, which is a simple sugar made by fermenting the starch of various wheat and beans.

It is more fragrant than ordinary white sugar. Add another 1 3 onions, about 60 g. Two large slices of ginger. Stir to combine.

5.Add the third sauce, fermented bean curd. Although it is not called sauce, everyone has found that there is no rule, these three are made from fermented soy products. The amount of addition is about 3-4 bricks. Put the tofu milk.

Stir into the soup and bring it to a boil again, try the taste and add salt to taste. Then cover the lid and turn to low heat and simmer, keeping the water slightly open, so that the beef will not be stewed. Simmer for a little more than 2 hours.

6.An important step for the beef to not fall apart and to have a strong texture. When the time is up, test with chopsticks, if there is one that is not very bad and soft, and there is a kind of resistance in it, it means that it is okay, and this is the desired effect.

Don't rush to catch the beef after turning off the heat, let it cover and simmer in it, and wait until it has cooled before serving. Don't be in a hurry to cut it after it is served, it is best to put the beef in the refrigerator overnight, then the effect will not be scattered and full of strength.

Summary. Hello dear <>

The reason why raw beef is loose after being thinly sliced is because the protein in the beef is cut off, resulting in a loose meat. The proteins in beef are mainly myofibrous and myosin, which form a fibrous structure in the meat mass, which makes the meat have a certain toughness and elasticity. When beef is thinly sliced, the blade cuts the fibrous structure of these proteins, making the meat loose and easy to loosen.

To avoid this, the beef can be frozen in the refrigerator for a while before being sliced, which will reduce the looseness of the meat.

Why is the raw beef cut and scattered?

Hello dear <>

The reason why raw beef is thinly sliced and spread out is because the protein in the beef is cut off, resulting in loose meat. The proteins in beef are mainly myofibrous and myosin, which form a fibrous structure in the meat land, which makes the meat have a certain toughness and elasticity. When beef is thinly sliced, the blade cuts the fibrous structure of these proteins, making the meat loose and easy to loosen.

To avoid this, the beef can be frozen in the refrigerator for a while before being sliced, which will reduce the looseness of the meat.

Is it normal! Isn't it a meat problem!

It is normal that the elasticity of the meat is different in different positions.

Beef stew needs to be stuffed because during the cooking process, the collagen in the beef will be hollowed out into collagen fibers, which form small pores and reticulation structures in the meat, making the beef more tender and flavorful. At the same time, soaking it also helps the beef absorb the flavor of the soup and seasoning faster, increasing the flavor and texture of the beef.

Beef itself contains more collagen, but these collagen molecules are large and complex, and they need to be cooked for a long time to break down into small molecules of collagen fibers, so beef needs a long time to be boiled before it can be cooked.

Generally speaking, the time of beef stew needs to be adjusted according to the size of the beef pieces and the amount of materials, and it generally needs to be stewed for several hours to achieve the effect that the beef is rotten but not firewood. At the same time, the simmering time also needs to be adjusted according to the personal taste, and it is generally recommended to cook for 10-20 minutes.

One is that the heat is big, the meat is boiled badly, it is easy to cut into pieces, and then cut it when it is cold, and it may be that the beef has lines, and you can cut it along the lines.

The reason why the boiled white-cut beef will fall apart is that the method of braising the beef is not used correctly, and the time of cooking the white-cut beef is too long.

Because the meat of beef will become loose after being stewed for a long time, it is necessary to control the time of beef stew.

The meat that does not spread out is because the meat is better, not minced meat, not pressed together.

When cutting, cut it against the grain of the beef, and then use the back of the knife to chop it a little and then soak it with oil, soak it overnight, and then add the ingredients an hour before the pot, and then add a little starch and water before the pot, and it is basically more tender

The beef in the shabu-shabu hot pot needs to be marinated. Ingredients: 750 grams of beef Seasoning:

Appropriate amount of cumin powder, appropriate amount of cumin granules, appropriate amount of chili flakes, appropriate amount of light soy sauce, appropriate amount of salt, appropriate amount of white pepper, appropriate amount of chicken powder, appropriate amount of corn oil, appropriate amount of eggsSteps: 1. First cut the beef into pieces of similar size and then add an egg white to grasp well 2, then add 15ml light soy sauce 3, add some white pepper 4, then add 5 grams of cumin powder 5, seal the surface with some corn oil and marinate for 20 minutes.

Cut the beef into cubes and the white radish into cubes. Blanch the beef in a pot under cold water, when blanching, put half of the ginger slices and cooking wine into the pot, put ginger and cooking wine to play a role in removing the fish, and take out the beef after blanching for later use. Pour 10ml of cooking oil into the pot, add bean paste and dried red pepper to stir-fry the red oil after the oil is hot, and then add ginger slices and star anise to stir-fry until fragrant.

Put the blanched beef into the pot and stir-fry, then add sugar and soy sauce and stir-fry evenly. Pour the water into the pot, then add salt to taste, wait for the water to boil, pour all the water into the electric pressure cooker, select the beef button and press until fully cooked. Blanch the white radish and remove it for later use.

Blanch the mushrooms, remove them and put them on top of the radish for later use. Remove the pressed beef, put it on top of the shiitake mushrooms, and pour in the appropriate amount of stewed broth. Place the dried chili noodles, minced garlic and white sesame seeds on top of the beef.

The key points of the "old and hard" steak are:

1. The meat fiber is coarse and hard, and there is no fat adulteration.

2. The juice is completely lost.

From the first point, the coarsest part of the meat should be chosen, and the meat should be cut into less thick slices in the direction of the fiber. It is recommended to use beef rump and beef rain, and never choose the tenderloin (filet), outer loin (sirloin), eye meat, beef short ribs and other parts with high cooking tolerance.

From the second point, the quickest way to guarantee the complete loss of gravy:

One is "blanching before frying";

the second is to use a large amount of water to rinse and soak the beef;

Third, the beef should be cooked at a low temperature as much as possible;

Fourth, during the frying process, ensure that the meat slices are frequently turned and moved;

Fifth, make sure that the frying time is long enough;

Sixth, when you eat (yǎo) not (bú) finish (dòng), put it in the refrigerator for a night and then take it out to heat it up (thanks to the big yǐ bawolf @rucaz children's shoes for the completion of the repair).

So you can get a "mommy-flavored" steak, don't thank me.

Supplementary science: The "gravy" in meat is often considered by many people to be the "blood water" that has not been drained during the slaughtering process, so it is better to lose the taste of the meat than to remove it during the cooking process. Personally, I think this is actually a misunderstanding, see the relevant answer [2])).

Why does pork still appear red on the inside after cooking?

When you find that the meat begins to be sticky and the moisture is dry, add a little water, continue to grasp, let the meat absorb the water dry, and then add water starch to grasp, the water should be sufficient, and then add a small amount of water to dry the water, when the meat becomes soft, slippery and sticky, you can put some egg whites to grasp and pinch for a while, put a little clean oil, and you can put it evenly on the fire to disperse, or put it in boiling water to make boiled dishes.

2. This method can completely eliminate the tender meat powder, because the tender meat powder has a certain corrosive effect, and it is difficult for non-professional people to grasp the weight, resulting in rotten meat, no toughness, and an alkaline smell. About beef: 1. Beef is rich in protein and amino acids.

Its composition is closer to the needs of the human body than pork, can improve the body's ability to resist disease, and is particularly suitable for growth and development and post-surgery, post-illness recuperation in supplementing blood loss and repairing tissues. 2. Traditional Chinese medicine diet therapy believes that eating beef in cold winter has the effect of warming the stomach and is a good tonic for cold winter.

Traditional Chinese medicine believes that beef has the functions of nourishing the spleen and stomach, strengthening the muscles and bones, dissolving phlegm and relieving wind, quenching thirst and salivation. It is suitable for people with sagging middle qi, shortness of breath, weakness, muscle and bone soreness, anemia, long-term illness and yellow face.

It is normal to boil beef and get firewood, so how to cook this beef so that it will not be hard and firewood? Here are 2 ways to make your beef tender, delicious and flavorful.

First, the home practice:

1. After buying this beef, cut it into slices, wash the meat, and drain the water.

2. Code flavor: how to operate specifically? The following is the recipe for 500 grams of beef, 5 grams of salt, 3 grams of monosodium glutamate, 3 grams of chicken bouillon, 1 gram of pepper, 10 grams of shredded ginger, 1 egg white, and 20 grams of tender meat powder.

3. Operation method After marinating these beef, then mix 100 grams of water to beat it in, and then put it in the refrigerator to marinate for 4 hours, and then we can use it to eat shabu-shabu when we eat. The beef that comes out in this way is very tender, which is a home-cooked method that we can make in our home.

Second, the method is the method of boiling in the restaurant:

1. This beef is marinated with salt and monosodium glutamate, chicken essence, pepper, ginger slices and tender meat powder.

2. In addition, you can add another 1g of custard powder.

3. Draw water into it to marinate, and keep it fresh in the refrigerator for 4 hours.

4. When boiling beef, add oil to the pot first, then add a little butter, fry the butter, fry the old ginger and then add some dry chili peppers, fry the dried chili peppers until fragrant, and then add some bean paste, spicy sauce, soak chili peppers, soak ginger and then stir-fry, stir-fry until fragrant, and then add 500 grams of broth to boil.

5. After boiling, add the green vegetables and bean sprouts, take them out, put them in the bottom of the bowl, and then start to boil the beef, and then let it simmer them over low heat (not boiling), and after simmering, they will be immediately taken out and put in a bowl.

6. Put the salad oil in the pot and when the oil is boiled to 210 degrees, put the dry chili pepper and minced garlic in, turn off the heat, and then pour the oil on our beef, and finally sprinkle the green onion and sesame seeds to serve. This beef tastes very tender and smooth, and it won't be firewood.