How to do dry cut beef, dry cut beef practice steps detailed explanation Dry cut beef practice steps

Ingredients: 600 grams of beef tendon meat, 25 grams of white soy sauce, 20 grams of shredded red pepper, 1 gram of monosodium glutamate, 5 grams of coriander, 25 grams of sesame oil, 10 grams of minced garlic, 1 gram of refined salt, 10 grams of green onion, 5 grams of ginger, 2 star anise, 10 grams of rice wine.

Method: 1. Wash the beef tendon meat, rinse off the blood, scald it with boiling water, put it in the pot, add water to submerge, boil it on the fire, skim off the foam, add rice wine, star anise, ginger pieces (pat loose), green onions, refined salt, cover tightly, move to low heat and cook until crispy, it is good to poke through chopsticks, take the pot to cool, and take out the beef.

2.Cut the beef into thin slices, neatly arrange them on a flat plate, mix the white soy sauce, monosodium glutamate, and sesame oil in a bowl together, pour it on the beef slices, sprinkle with coriander segments, shredded red pepper, and minced garlic, and serve. [Food Forum].

Characteristics: Beef color is gray and white, original flavor, crispy and fragrant.

Ingredients for dry cut beef: Ingredients: 500 grams of beef tendon meat Accessories:

Ginger, green onion, cinnamon, bay leaf, pepper, star anise, grass fruit, cardamom, wolfberry, tangerine peel, light soy sauce, cooking wine, white sugar, appropriate amount of each step 1Add water to a pot, bring to a boil, add the beef, cook until raw, remove and set aside. 2.

Put all the seasoning in the pressure cooker, add the beef, and add water to cover the beef. 3.Bring the water in the pressure cooker to a boil over high heat, and when the gas begins to deflate, turn to low heat and simmer for 25 minutes.

4.Allow to cool, take out, slice, plate, and you're done. ]

Ingredients: Three pounds of beef thigh.

Seasoning: Liubiju yellow sauce, green onion, 15 grams of salt, two spoons of soy sauce, 6 star anise, a handful of Sichuan pepper, two handfuls of cumin (grasped by hand), two grass fruits, about 20 grams of ginger, a large piece of cinnamon Cooking method: three pounds of beef leg meat, cut into three large pieces, put it in a pot of cold water, bring to a boil, skim off the foam, and wash the pot.

Put the wok on the heat, pour in an appropriate amount of oil and heat it, add about 100 grams of Liubiju yellow sauce and stir-fry for a while, add two bowls of water to boil to make a sauce. Pour the sauce into the saucepan, add the beef, and add boiling water to make the juice spread over the beef about two centimeters. Add three shallots, salt, soy sauce, star anise, Sichuan peppercorns, cumin, grass fruit, ginger and cinnamon.

After bringing to a boil over high heat, switch to low heat and cook for about an hour and a half. Let cool and remove the slices.

1. Ingredients: 1500 grams of beef tendon, 5 teaspoons of salt, 5 teaspoons of liquor, 8 grams of ginger, 4 grams of Sichuan pepper, 5 star anise, 5 grams of cinnamon, 3 grams of fennel, 3 bay leaves, 1 grass fruit, 8 grams of green onions.

2. Wash a whole beef tendon, cut it into large pieces, soak it in water for 2-3 hours to remove the blood, and change the water several times halfway.

3. Drain the soaked meat pieces and marinate them for at least 4 hours with 3 teaspoons of salt, 5 teaspoons of white wine, 5 grams of ginger, 4 grams of Sichuan pepper, 3 star anise (broken), 3 grams of cinnamon and 3 grams of fennel, or they can be marinated in the refrigerator overnight.

4. After marinating, add 3 grams of ginger, 2 star anise, 2 grams of cinnamon, 3 bay leaves, 1 grass fruit, and 8 grams of green onion in a pot under cold water, and bring to a boil over high heat.

5. After boiling, cover it, turn to low heat and simmer for 1 hour and 20 minutes, remove the spices halfway, and add salt according to taste for the last 10 minutes.

6. Do not lift the lid of the pot after cooking, soak the whole pot of meat in the marinade and soak it in the marinade naturally cold and bright, marinate for at least 3 hours, or put it in an ice slow open box to marinate overnight. To eat, scoop up the beef, air dry it naturally and slice it on a plate.

Ingredients: 500 grams of beef (preferably beef shank, if you don't have beef hind legs).

Method:

1. Seasoning: Appropriate amount of comprehensive spices, two sections of green onions, a piece of ginger, 2 tablespoons of dark soy sauce, 1 tablespoon of cooking wine, 2 teaspoons of white sugar and chicken powder.

3. Cut the beef into large pieces, boil and blanch in cold water, remove and wash.

4. Put the mixed spices, green onions, and ginger (pat a few times with a knife) into the bag.

5. Put the processed beef and material bags into the casserole, pour in water (if you can pass the beef), add dark soy sauce, cooking wine, white sugar and chicken powder.

6. Bring the fire to a boil, simmer for an hour and a half, prick the beef with chopsticks, it can be easily pierced, even if it is stewed, turn off the heat and simmer overnight.

The muscle part of the cow can be cut into steaks, cuts of beef or cowboy bones, or mixed with other meats to make sausages or blood sausages.

Other edible parts are oxtail, beef liver, beef tongue, beef shutters, cattle pancreas, beef thymus, cow heart, cow brain, cow kidney, and cow whip. Beef sausage can also be eaten, but it is often used to make sausage coatings.

The correct way to cut fried beef is to give you a clear idea of how to cut beef, not only for stir-fried beef, but also for other dishes made with beef. <>

In the image above, the red line indicates the direction of the beef grain, while the black line indicates the direction of the blade.

In the picture above, the red cross is cut out along the beef grain, which is wrong. The tick is cut against the texture of the beef, and this cutting method is correct.

Explanation of how to cut beef easily and beautifully:

This method is to freeze the beef for half an hour before cutting it.

When cutting shredded beef or beef slices, in order to make the knife beautiful, wrap the whole piece of beef, put it into the refrigerator freezer and freeze it for half an hour, and when the shape is frozen and fixed, then take out the cutting hand, it is easier to cut after ice, and the ice beef has high moisture content, which is more tender than not ice at all.

The above method of cutting beef is generally a common method used in the cafeteria Biluo, and the hotel also uses this method to cut, which is still very practical.

How to cut beef**:

1. First observe the texture of the beef.

2. When cutting, you can't cut along the lines, cut horizontally to remove the fascia.

3. Cut the beef into pieces and cut the beef slices horizontally.

4. When cutting beef, press the beef with the left hand and use the knife technique of pushing and pulling with the right hand.

5. When cutting beef, be sure to cut it evenly, not thin at the top and thick at the bottom.

6. If we want the beef to be more tender, we also have to marinate.

7. Start by putting the beef in a bowl.

8. Add a pinch of salt, pour in the beer, and add the cornstarch.

9. After the beef is mixed, marinate for 20 minutes, so that the fried beef is more tender.

How to cut the beef to be tender.

Compared with other meats, beef has more old tendons, that is, beef has thicker fibrous tissue and more connective tissue. Therefore, it is necessary to cut horizontally with the texture of the fiber, that is, with the texture of the muscle, so that the tendon of the beef can be cut so that it can be cooked easily. If you cut along the lines, the tendons will be retained, and when cooked, not only will the meat not taste good, but the meat will become woody and chewable.

Use beef tendon meat, cut into large pieces and marinate to taste, then simmer in a casserole over low heat until soft. Let it cool and slice it on a plate.

The method of preparation is to cook the beef first, you can roast the beef, and then cut the grilled beef into slices, and then you can eat it directly.

Dry-cut beef can be cooked and then served cold, add some light soy sauce, vinegar, oil and salt to taste, and it is very delicious.