Which part of beef is good for stir frying? Which part of the beef is suitable for stir frying

The tripe in beef is suitable for stir-frying.

How to stir-fry tripe:

Ingredients: tripe 500g soy sauce appropriate amount ginger garlic appropriate amount of blended oil 50g celery appropriate amount of thirteen spices appropriate amount of capers.

Steps: 1. Wash the tripe.

2. Cut the celery into slices, cut the leeks into sections, cut the capers, soaked red pepper (red pepper) and ginger into small pieces, and cut the garlic into slices;

3. Soak the tripe first, then cut it into small pieces, then put it in a pressure cooker, put soy sauce, tomato sauce, thirteen spices and water, and press it together for 10 minutes;

4. Put the capers, soaked red pepper (red pepper), ginger and garlic in oil and fry until fragrant, and then add tripe and fry together;

5. Put in the celery, and when the celery is cooked in 6 layers, add the leeks;

6. After the leeks are cooked, remove them from the pot and serve the finished product.

The parts of beef that are suitable for stir-frying are the tenderloin, the outer loin, and the upper brain.

Three forks and other parts.

For any kind of meat, the most suitable part to stir-fry is the more tender meat, and the older part can be stewed, braised and marinated, so the most suitable for stir-frying is the tenderloin.

Secondly, the beef of the outer loin, upper brain, and three forks are very tender, and they are the most suitable for stir-frying.

Beef contains very high protein and low fat content, so its amino acid composition is more suitable for human consumption and digestion than pork, and the taste of beef is also very delicious, so it is very popular, but different parts of beef are also different, some are suitable for stir-frying, and some are suitable for boiling.

If you fry beef, you should choose lean meat and tender meat, such as loin, outer loin, upper brain, three forks, zigai, langtou and other meats.

I think the beef leg meat is better, and the taste of stir-fried meat is very delicious.

Beef tendon. Soften the beef tendon and it tastes very fragrant.

Beef tenderloin is the most tender part of beef, and most of the most tender parts of beef are lean meat with low fat content. Suitable for frying, stir-frying, frying, steak Italians prefer to eat beef tenderloin raw, suitable for people of all ages.

Beef tenderloin is also divided into "sirloin or sirloin" and "fillet", which is a tender and lean meat cut from the back of a cow and can be bought without bone, and is suitable for grilling. Fili is cut from the middle of sirloin meat and can be cut into steak or grilled. Beef is the second largest meat food of the Chinese, second only to pork, beef has high protein content and low fat content, so it is delicious and loved, enjoying the reputation of "the pride of meat".

Beef tenderloin is a lean piece of meat inside the backbone. The meat is delicate and tender, suitable for stir-frying, slippery, soft frying, etc.

Beef contains very high protein and low fat content, so its amino acid composition is more suitable for human consumption and digestion than pork, and the taste of beef is also very delicious, so it is very popular, but different parts of beef are also different, some are suitable for stir-frying, and some are suitable for boiling.

For any kind of meat, the most suitable part to stir-fry is the more tender meat, and the older part can be stewed, braised in the sauce, marinated and other cooking methods, so the most suitable for stir-frying is the tenderloin, followed by the outer loin, upper brain, three forks and other parts of the beef are very tender, for stir-frying is the most suitable.

For example, the belly meat, breast meat, and other parts of the meat that are rough but have a good bite feel are used for barbecue, shabu-shabu, and stewed meat, which can only be cooked for a long time to maximize its taste, and the taste is relatively delicious.

There are two types of beef that are suitable for stir-frying: beef tenderloin and beef shank.

Cut the beef tenderloin into thin slices or thin strips, marinate and fry until tender, add green onions, ginger and garlic, dried chilies, green peppers and other seasonings. Cut the beef tendon meat into thin slices or thin strips, marinate and fry until smooth, add green onions, ginger, garlic, dried chilies, green peppers and other seasonings. Both types of meat are suitable for stir-frying and have a delicious taste.

The beef tenderloin is very tender and perfect for stir-frying. Cut the beef tenderloin into thin slices, or into thin strips, add some starch, put some salt, light soy sauce and marinate for 15 minutes. Put oil in the pot, add green onions, ginger and garlic and stir-fry until fragrant, add dried chili peppers, add marinated beef, stir-fry over low heat, stir-fry for about two minutes, add an appropriate amount of green peppers, and continue to stir-fry.

For about a minute, add an appropriate amount of salt and stir-fry evenly.

Stir-fry process

The stir-fried beef is very smooth and delicious. Beef tendon meat is not only suitable for marinating, but also suitable for stir-frying. It is marinated in advance, and it is very smooth and tender when fried. Cut the beef tendon into thin slices or thin strips, add some starch, add some salt, light soy sauce and marinate for 15 minutes.

Put oil in the pot, after the oil is hot, add the green onion, ginger and garlic and stir-fry until fragrant, add the dried chili pepper segments, put in the marinated beef, stir-fry over low heat, stir-fry for about two minutes, add an appropriate amount of green peppers, and continue to stir-fry. For about a minute, add an appropriate amount of salt and stir-fry evenly. For any kind of meat, the most suitable part to stir-fry is the more tender meat, while the older Tuan Zhaonai part can be stewed, braised in sauce, marinated and other cooking methods.

1. The parts of beef suitable for stir-frying include loin, outer loin, upper brain, three forks and other parts, which are relatively tender on the cow, and can stimulate its fragrance and taste better after stir-frying.

2. If the meat is coarse but the bite is good, such as breast meat and belly meat, it is more suitable for barbecue, shabu-shabu, etc., and often only after a long time of production can stimulate the taste.