How to fry beef jerky without being hard? How to make beef jerky soft if it is too hard

Why is your fried steak old and hard? It turned out that the wrong method was used.

Do you often wonder why the steak you cook at home is not as delicious as the steak you cook outside? It turns out that we have been frying steak the wrong way all along!

So how do you fry steak to achieve that delicate texture and tender taste on the outside? Use actual examples to show you the best way, and read on.

1.Start by cutting the steak into 4 equal portions.

2.Wrap two of them in plastic wrap and a plastic bag, and put two in the freezer and two in the refrigeration overnight.

If the steak is not wrapped in plastic wrap and put in the plastic bag, the water in the bag will cover the steak, so that when the steak is pan pan, it will be easy to splash oil.

You can also choose to place it on a tray with baking paper to avoid frosting.

3.Choose a piece of refrigerated thawed beef and a piece of frozen beef in a pan and fry for 90 seconds on both sides.

4.Bake in an oven at 275 degrees Celsius until medium rare, or 125 degrees Celsius to evaporate excess water.

5.Finally, comparing the cross-section of frozen and frozen beef, we will find that there are more atrophied muscle fibers next to frozen beef, and it will be easy to eat dry if the water is lost quickly, while frozen beef will not have such a situation, which means that it can lock in more water, and of course it will be more juicy and delicious to eat!

With this little secret, you will be able to make super delicious steaks at home in the future, and I will teach you a way to fry the most original steak at home! All you need is "a good pot", a good piece of meat, sea salt, and freshly ground black pepper.

Ingredients]: steak, coarse sea salt, crushed black pepper 1The bought steak is allowed to rest at room temperature for a while.

2.Prepare a plate for the steak and heat it in the oven. 3.

Heat a frying pan over high heat. 4.Turn the heat to medium, throw the steak in, fry the A side for 1 and a half minutes, rotate 45 degrees, and fry for about 1 minute to fry the cross scorch.

Sprinkle with freshly ground black pepper and coarse sea salt while frying. 5.Turn over the B side and fry for 1 minute, rotate at 45 degrees, and fry for another 1 minute.

Sprinkle with crushed black pepper and coarse sea salt as well. The total time to fry on both sides is about 4 and a half minutes. 6.

Take out the plate in the oven and catch the fried steak, let it rise for 8-10 minutes, and serve.

Precautions for frying beef.

1.Cut the beef against the grain, because this will cut off the fiber of the beef, and if you cut it down, the beef will become older.

2.Because the meat will absorb the moisture in the meat, it is not advisable to add salt when preparing the steak to avoid the meat becoming old. However, other seasonings, such as pepper, can be added before cooking.

3.After heating the wok well, then pour the oil into the pan, wait for the oil to heat and then add the beef, fry it on high heat until both sides are browned, and then fry it over medium heat until it is done.

4.When the meat is golden brown, reduce the heat and cook for 1 to 1 minute (depending on the item and thickness), then turn over and cook in the same way.

5.To observe the heat of the beef, the following methods can be used to determine the blood and water of the beef: the blood and water of the beef seep out of the surface and then fry for 20 to 30 seconds, at which time the meat is about medium-rare.

In addition, testing the elasticity of the meat can also estimate the doneness of beef, but this method is only suitable for observing thick slices.

6.Place the fried meat on a plate, drizzle with the sauce and serve.

1.Add purified water.

Add some pure water, put it in the microwave oven and microwave it, then leave it for a while, and then take it out and cut it very well, or you can open the bag and put it in the steamer, steam it for 10 minutes, and then eat it after it cools.

2.Eat it differently.

Pour the dry and hard beef jerky into the pan, the temperature of the oil is about 60 degrees, and fry it slightly, which does not lose the oil, but also makes it a crispy beef jerky. Another way is to put it in the pot, so it will have the feeling of beef stew and it is fragrant! Fresh beef bought from the supermarket tastes better.

3.Sodium bicarbonate.

Dip the beef in a little baking soda before serving it in the pan to make the meat softer. Cover the beef with slices of pineapple or kiwi and wrap it in plastic wrap for 1 hour and the beef will be tender. Apply salad oil and water to the beef, then wrap it in plastic wrap and refrigerate.

Soaking the beef in vinegar or wine, wrapping it in plastic wrap and refrigerating it will make the beef tender. Tapping the beef with a knife before cooking to break down the fibrous tissue can reduce toughness.

4.Other. Beef jerky is generally made by marinating yellow beef with other spices. The air-dried beef in beef jerky is derived from the war grain of the Mongolian iron cavalry, which is easy to carry and rich in nutrition. Beef jerky contains a variety of minerals and amino acids required by the human body, which not only maintains the chewy flavor of beef, but also does not deteriorate for a long time.

The production of beef jerky must first choose the best raw materials, followed by the production process and production time, and the sunshine time must be considered when drying, and the process must be closely controlled. It can be eaten by ordinary people, but the dietary fiber of beef jerky is coarse and indigestible, with high cholesterol, high protein and low fat, the elderly, children and people with weak digestion should not eat more at one time, if you want to eat, you can use the method of eating less and more meals; People with infectious diseases, liver diseases, and kidney diseases should eat with caution.

The beef jerky is too hard to chew, you can try it, that is, put apples or pears and other watery fruits and beef jerky in a bag, and then seal it tightly, and the beef jerky will become soft after a day.

Soak the beef jerky in warm water and steam it in a pot so it doesn't get too hard.

For life, when you encounter a general degree of air-dried beef jerky, you can eat it directly, because it is cooked food, you can eat it with confidence, but you still feel that eating too much cheeks will be more sour. When it comes to tougher beef jerky, we don't know how to start, and we can eat it from three aspects:

1. Boil and stir-fry soup to eat.

Beef drying is a relatively old method of preserving fresh beef. To eat, first soak the beef in warm water, then cut it into small pieces or slices, or boil or stir-fry it. However, even if the dried beef is soaked, the meat is still relatively old and hard, which is suitable for cooking or soup.

2. Use a microwave oven.

Add some purified water, microwave it in the microwave, and then leave it for a while, and then take it out and cut it well!

3. Reduce the amount of food consumed.

Tearing the beef jerky apart and eating it little by little will not only make it easy to eat, but it will also taste mellow and taste better when chewed in the mouth. After eating, there is still a lingering fragrance in the mouth.

Fourth, eat steamed.

After opening the bag, use the steamer, steam for 10 minutes, and then eat after cooling, it will be softer.

Regarding the harder and drier beef jerky you encounter, the above 4 methods can be used for you to choose from, and it is better to eat air-dried beef jerky.

You can steam it, although my family doesn't like to eat mutton, but beef is still quite popular. No, a few days ago, my husband bought some braised beef from the canteen of the unit and came back, and I usually like to eat it cold. Today, I changed the taste and made this traditional Sichuan snack "Spicy Beef Jerky", which is also my favorite snack when I was a child.

Ingredients: 3 servings.

300 grams of braised beef.

Accessories. Oil to taste.

5 grams of fresh soy sauce.

3 grams of dark soy sauce. 2 grams of sugar.

Pepper flakes to taste.

2 grams of peppercorn oil.

Appropriate amount of cooked white sesame seeds.

Step 1: Cut the braised beef into strips, pour in the oil and stir-fry.

Step 2: Stir the water in the beef until it is dry, then reduce the heat to low.

Step 3: Add a little fresh soy sauce to enhance the freshness.

Step 4: A complete list of spicy beef jerky.

Then pour the old sauce and color.

Step 5: Half a spoonful of sugar.

Step 6: Sprinkle an appropriate amount of chili noodles and stir-fry evenly, then turn off the heat.

Step 7: Pour in a little peppercorn oil or peppercorn noodles.

Step 8: Preparation of spicy beef jerky**.

Finally, sprinkle some cooked white sesame seeds and stir-fry well, hot and cold are delicious, good with rice and wine, and more delicious as a snack!

Finished product drawing. Cooking skills.

Braised beef is already very salty, so soy sauce should be used sparingly.

Chili flakes are added according to your taste.

Without pepper oil, you can put pepper noodles for better results.

I bought braised beef, and I want to make it better.

1. One hour before cooking, remove the steak from the refrigerator.

2. Season the steak with salt and pepper or a dry marinade.

3. Use a cast iron pot or aluminum pot when frying steak, so that the heat can be evenly distributed in the spring liquid.

4. Burn on high heat until the meat is placed in the pot with a hissing sound.

5. Most of the American graded steaks (naked eye, sirloin) can be fried without oil. But the leaner Woo Sen and tougher parts of the meat, before cooking, it is better to coat them with olive oil and vegetable oil.

6. Fry the steak in an uncovered pan for 2 minutes; Flip over and fry a 1-inch steak for 2 minutes until it is medium-rare.

7. Test the rawness of the meat with a thermometer. For an inch-thick steak, fry for 4 minutes (2 minutes on each side) at the beginning, then another 3 to 5 minutes until five mature.

Note: When cooking the steak, absorb the excess oil so that it does not turn into a fried steak; Since the temperature of the grip in the middle cavity continues to rise after leaving the fire, it is covered with tin foil for 5 minutes.

<>1. Ingredients: about 300g of beef tendon, 1 tablespoon of oyster sauce, 3 tablespoons of soy sauce, 1 tablespoon of sesame oil, 3 tablespoons of Sichuan pepper oil, appropriate amount of sesame seeds, appropriate amount of chili powder.

2. Cut the beef into strips, about the thickness of your little finger, add oyster sauce, soy sauce, sesame oil, and pepper oil, mix well, marinate for more than 15 minutes, and add more pepper oil, which is very flavorful.

3. Put it into the air fryer basket, and the basket is just full (tin foil is lined outside the basket, so that you only need to wash the basket).

4. There is a "Lu Qi steak stall" in the fryer, which is 180 16 minutes, and in the end it is actually baked for 14 minutes, and I don't want it to be too hard. Pull it out and turn it over halfway, add some chili powder and continue to roast because the chili powder is very coarse, so if you don't put it in when marinating the meat, it will be mushy. It's roasted for 10 minutes, freshly sprinkled with chili peppers.