How to eat beef breast meat, is beef breast fat

Beef brisket is located in the middle of the front leg of the two limbs of the cow's breast, one side is human fat, the other side is bright red essence, and the chemical fiber is thick. It is suitable for boiling, grilling, burning, etc. The best place in beef and lamb ——— the brisket meat.

From the perspective of traditional Chinese medicine, beef breast meat has the effect of replenishing essence and warming the meridians. Small animals have a large amount of protein, a lot of muscle fibers, and a slightly lower amount of body fat, so how to make beef breast meat delicious?

Food: Appropriate veal tenderloin, appropriate potato, appropriate garlic, appropriate broccoli, appropriate lentils, appropriate carrots, appropriate oyster mushrooms, appropriate chili peppers or bell peppers, small amounts of vegetable oil or sesame oil, small amounts of black pepper, small amounts of red wine, small amounts of milk or whipped cream, small amounts of tomato sauce, small amounts of black pepper (ground black peppercorns), small amounts of minced garlic, small amounts of tapioca starch.

Practical method: 1. After the pork tenderloin is thick and beaten to soften, add vegetable oil or a small amount of sesame oil and black pepper to marinate for 30 minutes. 2. Slice the potatoes casually, add the orange and yellow fry in a hot pan and set aside.

3. Reserve the broccoli and lentils in water. 4. Add a small amount of vegetable oil or edible oil to the pot, add carrot pieces and oyster mushrooms after heating, add potatoes, broccoli, lentils, bell peppers, and fish slurry and stir-fry a few times, then add salt and black pepper, turn off the heat and put on the plate. 5. After the stainless steel plate or iron frying pan is heated and smoked over a large heat, put in the marinated pork tenderloin, which cannot be rolled often and must be formed twice.

When one side turns yellow or smokes, add a little red wine. After baking on both sides, you can also turn over the edges to bake. It must not be grilled old, and it is best to have five or six perfect steaks.

There is also a little blood after the cut, and it is the best case. Don't be afraid of the fire, everything is normal, you can flip over it or put a little red wine on it! 6. If you like fully cooked, you can heat it up, and put it in red wine when you put it in the steak grill, so that you won't be afraid of baking paste.

7. Juice dilution: Put vegetable oil or a little sesame oil in the pot, add minced garlic to the pot after heating, a small amount of milk or fresh cream in the steak sauce and tomato sauce, and a small amount of black pepper. At this time, the fire is not easy to be very large, if enough dilution liquid sauce with tapioca starch fried sugar color reserved.

8. Take out the best-looking dishes and give full play to your imagination to put them on the plate, which is not inferior to the steak in a five-star hotel.

Frequently Asked Questions:1Black pepper must be bought granules grated best.

2.Hot pot side dishes preserve their color, are not easy to fry, and will be dull and crispy! 3.

Steak is not easy to grill, and it is best to perfect the old five. 4.If it is prescribed to be fully cooked, put a little more red wine to boil, avoid burning or roasting old like artificial leather.

Pan-fried beef breast.

Ingredients: Beef breast slices.

Onion, shiitake mushrooms, salt, cumin.

Lettuce The preparation of pan-fried beef breast.

1.The meat thaws naturally at room temperature.

2.Wash the garnish.

3.Shred the onion and cut the mushroom into thick slices.

4.Put a little base oil (cooking oil) into the beef breast and slice it, fry until one side changes color and turn over.

5.In between frying the meat, add shredded onions and thick slices of shiitake mushrooms.

6.Sprinkle salt on both sides of the meat and throw it away.

7.The onions change color and the shiitake mushrooms are cooked through, ready to serve.

8.A slice of lettuce and a piece of meat dipped in the ingredients and eat.

Beef and mutton is a good thing, and this kind of meat food is more qi and blood. After making these special dishes, it is also very beneficial for everyone to eat them. And there are many ways to make meat foods such as beef and mutton, and the taste of the meat is different.

In many cases, we will choose to make beef and mutton by stewing, and the most common one is the usual side dish of beef brisket in sauce. So let's talk about how to make the dish of beef brisket in sauce.

Processing technology: stew.

First, the production of raw materials:

Main ingredients: 500 grams of beef and mutton (fat and lean).

Condiments: 50 grams of cooking oil, 0 grams of sesame oil, 10 grams of rice wine, 5 grams of light soy sauce, 10 grams of soybean paste, 5 grams of sugar, 2 grams of chicken essence, 2 grams of star anise, 5 grams of tapioca starch (lentils), 2 grams of salt, 10 grams of shallots, 10 grams of ginger.

2. Characteristics of sauce-roasted beef brisket:

The texture of the meat is crispy and the aroma is strong.

How to make the sauce roasted beef brisket:

1.Change the fat and lean beef and lamb to four pieces of washing; After boiling a pot of water over high heat, simmer until rotten (seasonings include ginger, green onions, star anise), and change to a slope knife after cooling.

2.Sit on a spoon and fry star anise, green onions, ginger foam, put sweet noodle sauce, fry into an aroma, cook rice wine, light soy sauce, beat large bone broth, add white sugar, chicken essence, salt, beef and mutton, simmer until the juice is more than 20%, turn the spoon, pour sesame oil and pepper oil out of the spoon and put it on the plate.

After reading the above methods, do you think that it is not difficult to make this small dish? If it doesn't seem too rare, head to the farmer's market and buy food and make it yourself. In addition, we should pay more attention to the way we cook some foods in our daily life, so that we will inadvertently learn how to cook many dishes in junior high school, and then practice the practice of this kind of dish ourselves, and then we can learn to make this kind of dish well.

This is what you have to see, whether it's fried and eaten, or the author's beef, you can take the exam.

The back breast refers to the pro-breast part, where the meat is more fat.

The back breast meat is thick and hard, but the keina contains a lot of fat, which is easy to form frost on the cattle. In the first half of the body, the fat and lean meat can be arranged in layers, which is Japanese.

Commonly known as "three pieces of meat", "pork belly" in Chinese, Taiwanese.

The second half of the "three-poor early layer meat" is beef brisket. Stir-fried, grilled or stewed.

Contraindications for beef.

1) It is not advisable to eat beef food that is repeatedly hot or refrigerated and warmed.

2) Those who are hot inside are contraindicated from eating.

3) It is not suitable to eat smoked, roasted and pickled products.

4) It should not be cooked and eaten by improper cooking methods.

5) It is not advisable to eat beef without thyroid removed.

6) It is not advisable to use an uncleaned stir-fry pot after frying other meats.

7) Eating with pork, liquor, leeks, shallots (garlic) and ginger is easy to cause gum inflammation.

8) Not suitable with hyssop.

Fairy grass is used together. 9) Take aminophylline.

It is contraindicated when eating.

10) Have ** disease.

People with liver and kidney disease should not eat beef.

The posterior brisket is not fat. Fat beef refers to a kind of beef slice on the cow, which is thinly cut after acid removal treatment, fat and thin, and is convenient for eating in hot pot.

It should be noted that fatty beef slices are generally fat and thin, but this is often not innate, but acquired, the cow, pure lean meat and pure fat are layered and superimposed, compacted, frozen, and then obtained in the form of meat slices.

Stone Rolling Fat CowThe point of this dish is creativity, and when you serve the reed table, you only see a pot of pebbles soaked in hot oil.

It is said that this pebble is the Jialing River in Sichuan.

It has the effect of heating and heat preservation, and it will also release minerals that are beneficial to the human body, which sounds a little mysterious, but it feels very special to watch the chef destroy the ants on the spot and give you a slice of good beef and stick it on the hot stone. The beef is very delicate and delicious, it is marinated with a variety of spices, and although it is operated on site, the flavor is still no problem.

There are many ways to eat beef brisket, among which it is suitable for boiling, grilling, roasting, roasting and other ways to eat, beef brisket is the position of the breast in beef, and it is the best position in beef. Beef brisket can also be fried and fried to eat, the amount of protein and fiber in the beef brisket is the largest, and the amount of body fat is slightly lower. There are many ways to eat it with different flavors, so you can eat it according to your personal preference.

1. Fry the beef brisket: Wash the meat, then put oil in the pan, then put in the brisket, and fry until you like to get done.

2. Stir-fry beef breast meat: Wash the meat, cut it into small pieces, put it in the pot, add other finger condiments and stir-fry with the meat, and fry until the meat is cooked.

3. Roast beef brisket: Put the beef breast on the grill, heat it over charcoal, burn it on the charcoal, and cook it thoroughly.

4. Braised beef brisket: remove the fascia from the beef, then cut it into thin slices, add shredded ginger, garlic and other ingredients, and cook it over high heat.

Step 1<>

Wash and drain the brisket. Chain breaking.

Step 2<>

Marinate for half an hour with sea salt, basil olive oil, pepper, apple cider vinegar, thyme, parsley, dill, rosemary.

Step 3<>

The brisket, which has been removed from the spices, is tied tightly with a cotton rope.

Step 4Heat the olive oil in a pan and fry the marinated brisket in the pan until golden brown.

Step 5<>

Brush the bottom of the pan with oil and spread the carrots, tomatoes, parsley, thyme, dill, rosemary, and finally add the garlic, black pepper, white pepper, cloves, and nutmeg.

Step 6<>

Add water and bring to a boil.

Step 7: Put the soup in the pot to a boil in a large fire shed, put it in the baking tray and put it in the oven, cover it with tin foil, and bake it at 170 degrees in the middle of the oven for 3-4 hours.

Can be used as beef curry potatoes.

Ingredients: beef shank, 300 grams of beef brisket, a little green onion, a potato, 20 grams of ginger Accessories: 20 grams of oil, a piece of curry, 3 grams of salt, 5 grams of oyster sauce, a little monosodium glutamate 1, prepare beef tendon meat, potatoes and ginger.

2. Cut the beef tendon into cubes, peel the potatoes and cut them into hob pieces.

3. Cut the beef tendon and soak it in cold water for 10 minutes to remove the blood foam.

4. Put the sliced beef shank and ginger into the pressure cooker.

5. Press the curry cubes, soy sauce, salt and appropriate amount of water for 20 minutes6, press the curry cubes, soy sauce, salt and appropriate amount of water for 20 minutes7, at this time, you can put the potatoes into the slow simmer.

8. After stewing, add oyster sauce monosodium glutamate and a little chopped green onion and stir well, and the finished product is as follows.

Add the beef brisket to boiling water, add the beef stock cubes, ginger, garlic, salt and black pepper. Add the white onion and carrot (cut the vegetables into large pieces to keep them from rotting).

When the sauce is thick, stop heating and wait for 10 minutes without removing the lid. In the meantime, you can cook pasta or heat some bread.

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Is brisket always made hard? Teach you the right way to cook, and the juice will splash in one bite.

It is best to stew beef brisket with tomatoes, which is good for the digestion of small children.