How to make beef tender, how to make beef tender

Beef is the second most popular meat food for Chinese, second only to pork, with high protein content and low fat content, and delicious taste. It has the effect of nourishing the qi, nourishing the spleen and stomach, strengthening the muscles and bones, dissolving phlegm and relieving wind, quenching thirst and salivation. Therefore, eating it often is very good for the body, but you can't master the heat of this beef in the pot, oops, it's getting old!

I can't bite it! How do you make beef tender and smooth? Quietly tell you, how to fry beef without getting old, do you want to know? Let's take a look!

One: Choose beef.

If you want beef to be fried for a long time, choosing beef first is the key.

Two: cut beef.

As the saying goes, cut cattle and sheep horizontally, cut pigs vertically, "beef should be cut into strips along the grain, and slice horizontally; When cutting beef, first find the texture of the beef, and when the knife is cut, cut off the long fibers perpendicular to the texture, so that you don't have to worry about the meat not being chewy, and it is easier to taste.

Three: corned beef.

1. Wash the beef and cut it into slices. Put it in a pot and set aside.

2. Put two spoons of cooking wine to remove the smell. Add three tablespoons of soy sauce. Put a spoonful of oil to enhance freshness. Once well mixed, cover with plastic wrap, or lid, and marinate for 20 minutes!

3. Add a small bowl of water, which will make the beef more tender. Add starch, egg whites, baking soda and stir to combine! (The specific amount is based on the amount of beef) then pour in the beef after marinating for 20 minutes, stir well again, and let each piece of beef hang on the flour.

4. After hanging the powder. Pour in 1 tablespoon of clear oil and stir it so that the beef in the pot will not stick together!

Okay, let's think about what to add to the beef, and you can start cooking! If you think this method is good, collect it** and go out

Cut the beef, wash it, add eggs, oil, green onions, ginger, soy sauce, cooking wine, salt, marinate for 15 minutes, then add cornstarch and stir-fry in a pan until tender.

The muscular part of the cow can be cut into steaks, cuts of beef, or tendons, or mixed with other meats to make sausages or blood sausages. Other edible parts are oxtail, beef liver, cow tongue, cow shutters, cow pancreas, cow thymus, and cow.

Steers and heifers have similar meat quality, but steers have less fat. Old cattle and bulls are coarse and hard, and are often used as ground beef. Beef cattle generally need to be fattened and fed grains, dietary fiber, protein, vitamins, and minerals.

Wash the beef first, cut it into shreds, wrap it in oil with egg white, put the ginger shredded meat in the pot and stir-fry, add a little cooking wine when it is noisy, add chopped green onion and garlic and light soy sauce, and add a little bit of salt before the pepper noodles and salt start to stir-fry.

Beef - Beef is rich in sarcosine: Beef is high in sarcosine than any other food, making it especially effective for building muscle and strength. Beef soup cleans the stomach If you eat French food, you will find that beef consommé is the most common soup to go with.

This soup cleanses the stomach very well, and with some soda crackers, it is definitely a very good breakfast item.

Beef is tenderened method

Clause. First, marinate the beef first.

Add salt, monosodium glutamate, pepper, oyster sauce, cooking wine, and then add half an egg white, and repeatedly rub and knead to let the beef absorb the seasoning and egg mixture. Grab and mix until the beef slices are sticky, add an appropriate amount of cornstarch and continue to mix well, the cornstarch can lock in the moisture of the beef and maintain the tender taste. It's fine to hang a little flour, not too thick to affect the taste of the beef.

Then drizzle with vegetable oil to seal and set aside for 10 minutes, vegetable oil can prevent the oil from sticking to each other.

Clause. Second, the low temperature lubricating oil is sufficient to slide the pan, and the hot pan and cold oil can effectively prevent the pan from sticking.

When the oil temperature is boiled to 40% hot, pour in the marinated beef, quickly slide it with chopsticks, let the beef be evenly heated, about 30 seconds of oil, and remove the beef after it is set. Then raise the oil temperature to 5 hot, add the beef and re-fry for 10 seconds, then remove immediately.

The main purpose of re-frying is to make the beef charred on the outside and tender on the inside, making it more barbecue-like. Leave the bottom oil in the pot, put in the green and red peppers, onions and coriander stalks to burst the fragrance, pour in the beef, stir-fry quickly, and let the beef absorb the compound fragrance of the vegetable grains. Then sprinkle in the cumin sauce while shaking the pan and let it evenly coat the beef slices.

Then sprinkle with coriander segments, slightly turn out the fragrance, and then you can get out of the pot. As long as you master the skills of beef sizing and the kung fu of low-temperature oil, this beef can be fried casually, and it will not be old when fried.

Beef Nutritional Value:

1.Beef is rich in sarcosine: Beef is high in creatine than any other food, making it especially effective for building muscle and strength.

In the first few seconds of training, sarcosine is the fuel source for muscles, and it is an effective way to replenish adenosine triphosphate, so that training can last longer.

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

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

Beef is marinated with starch to make it more tender, as follows:

The ingredients that need to be prepared in advance include: 200g beef, a handful of coriander, 1 tablespoon of oil, 1 tablespoon of cooking wine, 1 tablespoon of chicken broth mix, 1 tablespoon of cooking oil, 1 tablespoon of starch, half a teaspoon of dark soy sauce, and 1 teaspoon of crushed black pepper.

1. Prepare the beef slices, remove the roots of the coriander and wash them.

2. Put a spoonful of oil, a spoonful of cooking wine, a spoonful of oil, a spoonful of chicken powder, and a tablespoon of starch on the beef and stir well.

3. Marinate the meat slices for 15 minutes and cut the coriander into sections.

4. Heat oil in a pot, add the meat slices and chopped green onions, and fry the meat slices until they change color.

5. Add coriander, dark soy sauce and black pepper and stir-fry well.

6. Serve out and finish.

Notes:Because the marinated meat is salty because of the chicken powder and oil consumption, there is no salt.

1.If you buy a lot of beef, you can apply a layer of dry mustard to the beef on the first day of cooking, and rinse the meat before cooking. The beef processed in this way is not only easy to cook, but also tender. Add some wine or vinegar to the cooking to cook and it will cook faster.

2.When boiling beef, first sew a gauze bag, put a small amount of vegetable leaves, tie the bag well, put it in the pot and stew it with the beef, so that the beef is cooked quickly and the taste is fragrant.

3.When boiling beef (mutton), put two or three shelled walnuts and/or a few hawthorns, which not only cook quickly, but also remove the smell.

4.When braising beef, add a small amount of snow mushrooms to make the meat delicious.

Many people like to eat beef, but stir-frying beef is not so easy. Many people have this problem: the fried beef is always too old to bite. Put tender meat powder, but you are afraid of losing the original taste and flavor of beef. So, how to fry beef to be tender?

In fact, the trick to tendering beef is to add a little sugar when marinating the beef before stir-frying.

No matter what beef you are cooking, stir-fried beef, roast beef, beef stew, or even roast beef jerky must have a certain sweetness. Moreover, the use of sugar not only makes the beef more delicious, but more importantly, the beef becomes more tender after marinating it in white sugar. Because sugar can increase the water-holding capacity of protein in beef, the more water in the beef, the more tender it will be.

Here's how:

1. Cut the beef, add 1 tablespoon of sugar, and marinate for 20 minutes;

2. After marinating the sugar, add some water to the beef and stir slowly to prevent the beef from shrinking and hardening;

3. Add a small amount of starch to the beef and stir well.

4. Heat the oil in the pot, when the oil is hot to five or six percent, put in the beef, and fry until it changes color.

Stir-fried beef】 Cooking ingredients] Beef, ginger, pepper, shallots, light soy sauce, oyster sauce, chicken essence, starch, millet spicy, cooking oil, green pepper, garlic, salt, sesame oil, coriander.

1. Stir-fried beef, tender and flavorful, spicy and appetizing, very delicious. Next, let's prepare the cooking ingredients for stir-fried beef, prepare a piece of beef, prepare a piece of ginger, two shallots, an appropriate amount of pepper, light soy sauce, oyster sauce, chicken essence and a large spoon of starch, and then prepare a little more cooking oil, after preparing the cooking oil, prepare a green pepper, 3 5 cloves of garlic, 3 5 millet spicy, an appropriate amount of salt, an appropriate amount of sesame oil and a piece of coriander. Next, let's start cooking the stir-fried beef.

2. Let's deal with the beef first, clean the raw beef and put it on the board, then cut it into thin slices, which can be slightly larger, put it in a bowl after all the cuts, and then put it aside for later use, then cut the shallots into green onion segments and ginger into slices. Place the sliced ginger and green onion in a small bowl.

3. Add an appropriate amount of water to a small bowl, then pinch out the green onion and ginger juice with your hands, pour the green onion and ginger juice into the poor beef, and do not bury the green onion and ginger vertically. Next, add a little pepper, light soy sauce, oyster sauce, and chicken essence to the bowl and mix well to let the beef absorb the moisture, so that it will be more tender. At this time, we can use our hands to beat a few times to make the beef strong and flavorful.

4. Next, add an appropriate amount of starch to the bowl and mix evenly by hand, so as to lock the moisture of the beef, and finally put a little cooking oil to continue to grasp and mix, so that it is not easy to stick when you put it in the pot. Next, let's cut the washed green pepper into shreds and put it in a bowl for later use.

5. Cut the remaining shallots into chopped green onions and ginger into shredded ginger. Then take out the garlic and cut the garlic slices, take out the millet spicy, wash and chop. Heat the oil, put more oil in the pot, then add the marinated beef, stir-fry quickly, and fry the beef until it changes color.

6. After about three minutes, let's take out the beef oil, then leave a small amount of base oil, and put in the prepared ingredients to fry the fragrance. Next, add the green peppers and continue to stir-fry for another minute, then add the beef and stir-fry for one minute. When the time is up, add some salt, light soy sauce, oyster sauce to taste and stir-fry evenly, use high heat when stir-frying, put some sesame oil to continue to stir-fry after stir-frying, and then put a little coriander and stir-fry evenly to get out of the pot.

Beef stew】 Ingredients:

Beef, carrots, potatoes, onions, tomatoes, rock sugar, peppercorns, star anise, cinnamon, nutmeg, angelica, citronella, light soy sauce, dark soy sauce, salt.

Production method: 1. Prepare a piece of beef, it is best to choose beef brisket, that is, a beef piece with tendons, meat and oil, cut into palatable pieces, because the fibrous tissue of beef is thicker, and there is more connective tissue, so it should be cut horizontally, that is to say, the long fiber will be cut off, and it must not be cut along the fiber tissue, otherwise it will not only fail to taste, but also chew.

2. The first point that you want the beef to be not fishy and soft is to blanch the beef in a pot under cold water, put in green onions and ginger slices, and blanch the blood foam.

3. After the water is boiled, boil for a few minutes, blanch the blood foam and then take it out with a fence, the second point to pay attention to if you want the beef to be delicious is not to be too cold, it will cause the taste of the beef to deteriorate after it is too cool, and put it aside for later use.

4. Cut the onion into hob pieces, peel and cut the tomatoes into small pieces for later use, pour an appropriate amount of cooking oil into the pot, stir-fry the green onion and ginger slices, add the onion and stir-fry until fragrant, then add the tomatoes, fry the soup, add light soy sauce, then add a little dark soy sauce, then add an appropriate amount of water, add rock sugar, and then put all the seasonings into the seasoning box, put it directly into the soup, put the beef in it after boiling over high heat, and simmer for 1 hour on low heat.

Because of the addition of tomatoes, the beef will quickly become very soft and rotten, so be sure not to be stingy with tomatoes, put a lot of them, and after an hour, open the lid and add an appropriate amount of salt to taste.

5. Cut the carrots into cubes, cut the potatoes into pieces, and put them in the pot together, the addition of the carrots can make the beef fragrant and have no fishy smell. Cover and cook for another 10 minutes or so.

6. The pots and pans used by individuals are different, and the stewing time is not the same, so you can check it at any time, and when the carrots and potatoes in the pot have become soft and glutinous, you can turn off the heat and get out of the pot.

The beef stewed by this method has a very soft and rotten taste, fragrant taste, fat but not greasy and lean and mu or not woody, tender and chewy, the more you eat, the more fragrant it is, especially the combination of tomatoes and carrots, so that the beef tastes more delicious.

Corned beef] Ingredients: beef, ginger, shallots, light soy sauce, oyster sauce, pepper, dark soy sauce, egg white, corn starch, cooking oil, tomatoes, ginger and garlic, onions, diced potatoes, five-spice powder, chicken essence, oyster sauce.

Production: 1. Prepare a piece of fresh beef, first cut it into long strips, and then change the knife to cut it into thin slices, when we cut beef, we must cut off its texture, which is the first step of the key to the tenderness of beef.

2. Cut them all into a bowl, then prepare a little ginger and green onion white, squeeze out the green onion and ginger water after flattening them, and then add an appropriate amount of water to it, stir evenly to make green onion and ginger coarse water.

3. Next, start marinating the beef, first add two spoons of light soy sauce and one spoonful of oyster sauce to it, and mix it for about three minutes to let it thoroughly absorb the flavor.

4. Then pour the green onion and ginger water into the beef, continue to grasp and mix evenly until the beef becomes a little sticky, add a little pepper to remove the smell, and half a spoon of lead to change the dark soy sauce to adjust the color.

5. After stirring well, add an egg white to the beef, add a spoonful of cornstarch after grasping well, and grasp the same well, so that each piece of beef can be coated with cornstarch.

6. Finally, add a little cooking oil to the beef to further lock the moisture and nutrients in the beef, and prevent the beef from sticking together during frying.

7. According to the above method, the beef is marinated, and then I will use the marinated beef to share a delicacy with you, and prepare some green onions, ginger and onion pieces.

8. Prepare a little diced potatoes and some peeled diced tomatoes, then prepare a casserole, pour in an appropriate amount of cooking oil, and add ginger, garlic and onions to burst the fragrance when the oil is hot.

9. After stir-frying, pour in the tomatoes and diced potatoes, pour the marinated beef into the casserole together, and spread it flat with chopsticks, add a little chicken essence, a little five-spice powder, a little oyster sauce, plus an appropriate amount of water, and the amount of water is the same as that of beef.

10. Cover the lid, bring to a boil over high heat, then continue to turn to low heat, simmer for 5 minutes, sprinkle a little green onion when the time is up, garnish it, and a very delicious beef stew with potatoes is ready.

Tips: 1. Green onion and ginger water can not only remove the smell and increase the flavor, but also a natural tenderizer, do not use salt to marinate, it will kill the moisture in the beef.

2. At the same time, do not use cooking wine to marinate, cooking wine will make the beef tissue hard, and the taste will be very woody, and adding egg white can make the beef very tender.

3. There are skills in marinating beef, follow the method I gave step by step, and you can also make tender and delicious beef.