What s going on with the fried beef that can t be bitten, the beef is very old when it is fried, and

This stir-fried beef can't be bitten, this may be that your frying time is relatively short, you had better put this beef is money in the pot to marinate it, so that it will taste particularly good after the noise, and it tastes soft.

Roast beef can't bite, maybe the part of the beef you choose is wrong, and some parts have more fascia. So I can't bite it.

If you can't bite into the beef, the main reason is that it is too old to fry yourself, so it is very hard.

The stir-fried beef can't be bitten, because the heat and time are not right.

It must have been that you fried too much in the beef, and didn't add some cornstarch to it.

Hello, that beef can't be fried for too long, and if you fry it for too long, the beef won't be able to bite when it's old.

I think this is because you fry for too long, so the fried beef will be so old, I think the average beef is almost cooked after seven or eight minutes, there is really no need to fry for too long.

This is because it is relatively hard in terms of taste, and it is also because it is not blanched when stir-frying, so it is very old.

When the beef is stir-fried, it is best to grab it with egg whites and cornstarch, then put oil in the pan, the oil temperature is fifty percent hot, and the meat is rolled for a while, so that it will be very tender.

Because the meat quality of the beef itself is relatively old, there is some shrinkage after being heated, so it is not bitten when eaten.

The beef should be cut along the texture and fried for too long, otherwise it will not be able to bite and move.

Answer: Beef fried chewing does not move remedy:

1. Add some beer to the beef and stir-fry.

When the beef is hard, we can add some beer and then stir-fry, beer is used to fry beef better than water, and when adding water, beer can be used instead to make the hardened beef can be cooked and soft, and the effect is also very good.

2. Stir-fry beef with red wine and honey.

After the beef is stewed, you can add some red wine and white sugar to it, continue to stew for about 20 minutes, and use the principle that the sugar molecular structure is larger, and the meat fiber spacing can be stretched out after absorbing water, so as to achieve the purpose of soft and rotten beef.

3. Add the beef to the soybean sauce and stir-fry.

When making beef, we add soybeans and tomatoes as accessories and then stir-fry, because adding soybean paste or adding tomatoes as accessories can accelerate the ripening and softness of the beef, and the source of tomato can also enhance the flavor of the beef and make the soup more fragrant.

4. Microwave heating.

If you don't bite the beef, you can add some purified water and then heat it in the microwave oven, which can generally make the meat softer and less strenuous to bite.

5. Add the beef to the hawthorn or rice vinegar and then cook.

The acidic substances in hawthorn and rice vinegar can play a good role in softening the meat, generally add a little to the beef, and then cook in an ordinary pot for about 20 minutes, or put it in a pressure cooker and add air pressure to cook for 10 minutes to become soft and chewy.

If the beef is stir-fried and chewed, you can add red wine, honey, soybean paste, and beer, and simmer it together. The substances in red wine and honey can soften the beef, the acidic substances in the soybean paste can play a role in softening the beef, and the beer contains very good bubbles to soften the beef.

One, the remedy for the beef bite that does not move.

There are many aspects to the remedy for beef bite. First of all, you can stew the beef again, and in the process of stewing beef, you can pour some beer directly into it instead of pouring water into it. If you pour beer into the beef, you can make the beef stew a little worse.

Another remedy is to add some red wine and honey directly to the beef when stewing beef, so that the beef is easy to stew after a period of time.

Second, the reason why the beef is getting harder the more it is cooked.

There are many reasons why beef gets tougher the more you cook it. When some people cook beef, the reason why it becomes harder and harder is that the cooking time is not long enough, and the goose meat is not easy to cook, if the cooking time is relatively short, the meat quality of the beef will not become soft. Another reason why the beef is getting harder and harder is that some friends have not waited for the beef to be fully cooked, so they put salt directly, so that if you put salt in advance, it is easy to make it difficult for the beef to stew.

In addition, there is a more common reason that in the process of stewing beef, you may not add enough, and beef like this is not easy to stew.

The above content and you briefly state the remedies for the beef that can't bite it, and in addition to these, it also explains in detail the reasons why the beef becomes harder and harder the more you cook.

1. The beef is too hard to bite and the solution:

1. Add red wine or honey and stewWhen cooking beef, adding a little red wine or honey can make the meat softer and easier to cook when cooking. (Honey should be added when the temperature in the pot is not high, the effect is better).

2. Add soybeans and tomatoes as accessories and stewWhen making beef, adding soybean paste or tomato as an adjunct can speed up the ripening and softness of the beef, and tomatoes can also enhance the flavor of the beef and make the soup more flavorful.

3. Add some beer and simmer:Beer is a great way to stew beef, and when you add water, you can use beer instead, and even the most difficult meat can be cooked and soft, and the effect is excellent.

Second, the practice of stir-frying beef to taste soft and rotten:

1. Proper handling of beef before cooking will help the beef to be softer and easier to cook.

2. Soak in water, soak the fresh beef in clean water, soak the blood water, and change the water after a while.

3. Pat the beef, put the beef on the cutting board, gently pat the beef with the back of the knife, or find a rolling pin to gently pat the effect is better, you can pat the beef fiber loosely, and it is easier to cook and taste when stewing.

4. Correct marinating of beef, it is also necessary to marinate beef before cooking, be sure not to use salt, so as not to affect the taste of the meat quality dry and tight, you can use tender meat starch or baking soda powder to marinate for half an hour, and you can also use lemon, fruit acid to help marinate beef.

5. Cut the reverse texture, after the beef is ready, do not cut along the texture of the beef, so that it is not easy to chew, you can cut the beef in the opposite direction of the beef texture.

The reason why the beef does not bite is because it is overcooked in the process of stir-frying.

Therefore, we must control the time and heat to achieve the ideal cooking effect and make the meat of the beef more tender and delicious.

Beef is rich in protein, 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 people who grow and develop and recuperate after illness in supplementing blood loss and repairing tissues.

Eating beef in the cold winter has the effect of warming the stomach and is a good tonic for the cold winter. Beef has the effect of nourishing qi, nourishing the spleen and stomach, and strengthening muscles and bones.

Beef is higher in sarcosine than other foods, making it particularly effective for building muscle and strength, and the greater the protein requirement, the more vitamin B6 should be added to the diet.

Beef contains enough vitamin B6 to help you boost your immunity and promote protein metabolism.

Step 1: Beef contains potassium.

Potassium is a mineral that is missing from most diets. Low levels of potassium can affect muscle growth by inhibiting protein synthesis as well as growth hormone production.

Step 2: Meat contains high-quality protein.

Steak is an excellent high-protein food, (per 100g) also contains 7 mg of calcium, 1 mg of iron, 170 mg of phosphorus, mg of vitamins, 6 mg of folic acid, and a small amount of vitamin A.

Nutrients are easily absorbed by the body. The nutritional value of beef ranks first among all kinds of meat, which can increase physical strength and replenish vitality. Therefore, beef is a must-have food for athletes.

Step 3: Beef contains iron and zinc.

Beef can provide you with more iron and zinc – valuable elements for staying energized. For example, steak is rich in iron and zinc, which are easily absorbed, which can improve the function of the immune system, and is also rich in folic acid, which prevents babies from congenital disabilities.

Step 4: Beef contains vitamin B12.

Vitamin B12 is essential for cell production, and the role of red blood cells is to bring oxygen to muscle tissue.

Vitamin B12 boosts the metabolism of branched-chain amino acids, which provide the body with the energy it needs for high-intensity training.

Step 5: Beef contains vitamin B6.

Beef contains vitamin B6, and the greater the protein requirement, the more vitamin B6 should be added to the diet.

Beef contains enough vitamin B6 to help you boost your immunity, promote protein metabolism and synthesis, and help your body recover after intense training.

b) Benefits of beef.

Beef has the effect of nourishing the spleen and stomach, strengthening the muscles and bones, dissolving phlegm and relieving wind, quenching thirst and salivation, and is suitable for people with hidden middle qi, shortness of breath and body weakness, sore muscles and bones, anemia and long-term illness and yellow face and dizziness.

Step 1: Strengthen your muscles and bones.

Buffalo meat can soothe the fetus and nourish the nerves, and yellow beef can calm the body, strengthen the spleen and stomach, and strengthen the muscles and bones.

Step 2: Warm your stomach.

Beef is rich in protein, amino acid composition is closer to the needs of the human body than pork, can improve the body's ability to resist disease, for growth and development and postoperative, post-illness recuperation of people in the supplement of blood loss, repair of tissues and other aspects are particularly suitable, the cold winter beef can warm the stomach, is the season's good tonic products.

The beef is so old that it can't be bitten? Teach you a few tricks!

The fried beef we ate in our restaurant has a very tender taste; And the beef that I fry at home is often hard and old, and I can't chew it. What's going on?

This is because, compared with pork, beef has a lower water content and coarser fiber, and if it is not processed with some skill, the taste of beef will naturally be hard and old. In order to make a stir-fried beef with a tender taste, there are some skills that need to be paid attention to, from the selection of beef parts, cutting methods, marinating to stir-frying.

If you want to tender beef, start by choosing the parts. I usually buy beef tenderloin and choose the middle part with almost no gluten.

After rinsing the beef at home, remove all the tendons from the meat and leave nothing left.

Cover the beef with plastic wrap and place on a plate to control the water.

After an hour, the blood is poured out, and the direction perpendicular to the texture of the meat is cut into thin slices.

Put the beef slices in a bowl, add cooking wine, light soy sauce, a little pepper, grasp well, and let the flavor eat.

After 20 minutes, add a spoonful of starch and an egg white and grasp well.

Cut the celery into sections, pat the Hangzhou pepper and cut it into sections, and cut the green onion into chopped green onions.

Add a spoonful of oil to the beef fillet and mix well.

Boil the pot dry, add the oil, turn it around, let the bottom of the pot be stained with oil where the vegetables can be touched, and pour out the oil.

Heat the pan, smoke, change to medium-low heat, add oil, pour in the beef slices, do not move for a while, and then stir-fry after a while.

Change to medium heat and stir-fry until seven are ripe.

Put oil in the pot, green onion in the pot, first put Hangzhou pepper and fry for a while, then put celery, stir-fry for a minute or two, pour in the beef slices and stir-fry, add salt and light soy sauce to taste.

Remove from heat and serve.

1. Add red wine or honey and stew

When cooking beef, adding a little red wine or honey can make the meat softer and easier to cook when cooking. (Honey should be added when the temperature in the pot is not high, the effect is better).

2. Add soybeans and tomatoes as accessories and stew

When making beef, adding soybean paste or tomato as an adjunct can speed up the ripening and softness of the beef, and tomatoes can also enhance the flavor of the beef and make the soup more flavorful.

3. Add some beer and simmer:

Beer is a great way to stew beef, and when you add water, you can use beer instead, and even the most difficult meat can be cooked and soft, and the effect is excellent.

How to stir-fry beef and taste soft.

Properly handling the beef before cooking will make it softer and easier to cook.

Soak in water. Soak the fresh beef in clean water, soak the blood out, and change the water after a while. (PS: Too much blood and water in beef will affect the texture of the meat during cooking).

Slap the beef. It is better to gently pat the beef on a cutting board and gently pat it with the back of a knife, or find a rolling pin to gently pat it to loosen the beef fibers and make it easier to cook and flavor when stewed

Marinate the beef properly.

It is also necessary to marinate the beef before cooking, be sure not to use salt, so as not to affect the taste of the meat dry, you can use tender meat starch or baking soda to marinate for half an hour, and you can also use lemon, fruit acid to help marinate beef

Cut the texture backwards.

When the beef is ready, don't cut it along the texture of the beef, as it is not easy to chew, you can cut the beef in the opposite direction of the texture of the beef

Suitable for people who eat beef.

Beef is rich in protein, amino acid 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, post-surgery, post-illness recuperation in replenishing blood loss and repairing tissues. Eating beef in the cold winter has the effect of warming the stomach and is a good tonic for the cold winter. Traditional Chinese medicine thinks:

Beef has the functions of nourishing qi, nourishing the spleen and stomach, strengthening 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.