How to deal with beef with a lot of tendons that can t be bitten

How to stew beef is delicious and rotten.

If you want to stew the beef to be rotten and delicious, then you should deal with it in advance, apply some dry mustard on the beef one day in advance, wash it when you need to make it, and the beef smeared with mustard will become more tender, and it can also be cooked faster, the stewed beef must add enough water at one time, if the water is not enough, you can only heat the water and boil the water, and you must not add cold water, otherwise it will make the surface of the beef shrink and tighten, and it will be very hard to eat. It can also be stewed with tea leaves, put a small bag of tea leaves in it, and then put the cloth in the pot and stew with the beef, so that the taste of the beef can also be more fragrant and can be cooked more badly.

Preparation of sauce beef.

To make sauced beef, you need to prepare some beef jianzi meat, sand ginger, galangal, yellow sauce, soybean soy sauce, butter, tangerine peel, fennel seeds, angelica, white cardamom, sand kernels, grass fruits, bay leaves, dried chili peppers, cinnamon, peppercorns, star anise, ginger, green onions, rock sugar, salt. After cleaning the beef tendon meat for later use, wrap some auxiliary spices in gauze, put them in the pot with beef, add an appropriate amount of water to boil, the water is not over the beef, add some soy sauce after boiling, the soy sauce should be put slowly, and keep the water in a boiling state, so as to ensure the flavor, and then add rock sugar, salt, yellow sauce, ginger slices, green onions, rice wine, wait until the water boils again, change to low heat, cover the lid and simmer slowly for 2 3 hours, soak the beef in the soup, Wait until it cools before removing it, so that the taste will be better.

How to cook beef hot pot.

Hot pot is what most people like to eat, beef hot pot needs to prepare some beef tendon, ginger, eggs, spinach, dark soy sauce, salt, red oil hot pot base, garlic cloves, cinnamon, dried red pepper, star anise, white radish, first clean the beef tendon meat and cut it into pieces, put the beef into the basin after cutting, and then add some water to soak in the blood water, you need to change the water several times, until the water becomes clear, the garlic cloves, dried ginger, red pepper, cinnamon, star anise are ready, put the beef into the pressure cooker, add some cold water, Boiled over high heat, skim the blood, then add cinnamon, star anise, dark soy sauce, salt, boil over high heat, cover with a lid, simmer over low heat for 40 minutes, wash the white radish and cut the hob pieces, pick and wash the spinach, put the white radish in after the beef is boiled, boil over high heat, and then cook over low heat for 20 minutes, and after the beef is cooked, you can pour it into the small hot pot and boil, you can also add a few cooked eggs, blanch the spinach, and then turn off the heat and put it on the hot pot to light the fire, eat while cooking, the taste is very good.

There are many tendons in beef, if it is boiled well, it is particularly delicious, and if you can't bite it, it means that you are not boiled well, you can use a pressure cooker to simmer for about 20 minutes, then it is very chewy.

Put it in a pressure cooker and press it, and you can bite it, if it doesn't work, press it for a while. It's going to be soft.

If the beef is so poundy that it can't be bitten, when we process it, after cutting it into pieces, it is best to press it with a pressure cooker, which will be crushed a little bit, and the bite will move.

It shows that this beef is not stewed and not cooked thoroughly, it is recommended to cook it from scratch until it is cooked, then you can eat it directly!

It means that the meat is not stewed.

Return to the pot and simmer again until the beef tendon is simmered.

There are a lot of catties of beef that I don't understand how to deal with it, and the meat can be reduced with a knife map, and now the lid is put into the pressure cooker and the guy redoes it again.

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.

Actually, it's normal for steaks to have tendons. Generally, the original cut steak is reshaped by removing the tendons, and it is inevitable that there will be tendons hidden in them that are not easy to remove; But if it's a very low-end steak, it's full of tendons, and you will doubt your life when you eat it.

So what should we do in this situation? Is it fried together, and then cut off later? No, we can actually get rid of the tendons before frying.

For example, this sirloin steak can be cut off first, and the cut fat can be directly used to high-temperature carburetor oil! The steak fried with ** is more fragrant and mellow!

You can cut off the fat on the outside first, and the cut fat can be directly used to heat the oil! The steak fried with ** is more fragrant and mellow!

Many times we will encounter a problem when we fry steak by ourselves, the steak has its own meat tendons, and after frying, it will affect the taste. You can't chew it, you can't swallow it.

Actually, it's normal for steaks to have tendons. Generally, the original cut steak is reshaped by removing the tendons, and it is inevitable that there will be tendons hidden in them that are not easy to remove; However, if it is a low-end steak, it will be full of tendons, so it is best to choose a high-end steak.

This means that the heat of your stew has not yet arrived, and you can also put it in the pressure cooker to simmer for a while, so that after a long time, this tendon will naturally be able to bite.

Sirloin steak.

1. Remove the outer fat of sirloin first, this part of the fat does not need to be thrown away, you can cut it and put it in the frying pan before cooking, the butter will melt after heating, and can be used as the cooking base oil of the frying pan. Alternative to olive oil.

2. Cut off or cut off the tendons.

Eye-meat steak. The tendons in the eye steak are relatively not as severe as sirloin and can be left untreated. And often inside the naked eye, it is difficult to handle.

Tendon steak. Its tendons are in the middle part of the meat, and it is good to separate them with a knife and fork when cooking.

It is normal to have tendons in a steak. All raw cut steaks are more or less tendoned, unless they are spliced steaks, or trimmed steaks.

The tendon itself is made of protein, and its taste is relatively tough and difficult to chew. It is present in all muscles, and generally the more developed the muscle, the more tendons are present.

1. Add red wine or honey and simmer.

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 then 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. 2

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

3. 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.

Hello, after understanding, we learned that beef is a delicacy that we often use to eat, and there are many methods, such as stir-frying, stewing, marinating and so on. But dealing with raw beef is not a simple matter, and how to cook the beef is the most crucial step in determining whether the beef tastes good or not. After all, how to cook beef will not be able to bite when it is old, so I will introduce some tips to you to teach you to solve the problem of beef not being able to bite when it is old.

Method 1: Before stewing, it is best to soak the beef for one night the night before, and pay attention to put more water, soak it for 2 hours after changing the water again the next day, and then simmer it again when stewing, so as to clean up the blood of the beef more completely. The beef is cut into a uniform shape after removing the blood and water, which can maintain the same taste of each piece of meat.

Method 2: When the beef is cooked, you need to pay attention not to use the wrong water, we need to use a pot under cold water, the water is boiling while slowly cooking the inside of the beef, so that the beef is not only flavorful and more tender, and during the stewing, you will find that there will be some blood foam, which is to remove the remaining blood foam of the beef more completely. After boiling, change to a guy and simmer slowly, the simmering time varies, at least 50 minutes.

Method 3: Do not add cold water to the beef while stewing, because the moisture contained in the meat and the cold water will make the meat very hard, so sometimes the meat quality is very old may be because of this reason, if you need to add water halfway, you must add boiling water, so that the stewed meat will be more delicious.

The above is the specific solution to the old beef can't bite, I believe that everyone can quickly learn and deal with beef through the understanding of the above content

Is beef too hard to bite? That's because you're not using the right method.

Characteristics of common beef cuts and how to cook them

1. Beef neck.

Due to the lot of exercise, the beef neck meat is hard, smooth and chewy, the meat is dry, and the meat lines are messy. Italians like to eat beef neck dried and eaten as a filling. It is chewy, and it is better for young and middle-aged people to eat.

2. Beef neck.

Beef neck meat is composed of two pieces of meat that cross each other due to more movement, the meat is irregular and irregular, tough, and the fiber is fine, and it is characterized by both fat and thin, and the meat is dry. It is suitable for making stuffing or simmering soup, and the filling rate is 15% higher than that of other parts, and it is good to make beef balls. It is better consumed by young and middle-aged people.

3. Cattle upper brain.

The upper brain of a cow is beef located at the back of the shoulder and neck, on either side of the backbone. Because the upper brain is rarely exercised, the meat is tender and juicy, and there are marbling deposits. The fat of the upper brain is evenly mixed and has obvious patterns.

It is suitable for frying, stir-frying, and shabu beef hot pot. It is eaten by a wide range of people, both young and old.

4. Beef shoulder.

Beef shoulder meat, located in the anterior shoulder blade of the cow, the upper part of the foreleg, is composed of the supraspinatus, infraspinatus muscle, tensor fascia muscle of the forearm, and the lateral cephalic muscle of the triceps brachi, with fine fibers and a smooth taste. Suitable for stewing, boiling, and marinating.

Can't bite the stewed beef? What to do? Go back to the pot and continue to simmer!

Blanch the beef you bought, add green onion and ginger cooking wine to the pot under cold water. Add some peppercorns appropriately. When the water boils, skim off the blood foam.

Rinse. Then simmer your way, bring to a boil over high heat, just keep it on medium-low heat. When cooked, take it out and blend it with other ingredients.

Don't put salt and soy sauce in it, it will shrink the meat!

Remember to fully grasp and massage the beef when marinating, so that the beef can eat through the moisture of the seasoning, and the meat will be more tender.

Finally, remember to seal the oil, the oil in the meat will destroy the crude fibers due to expansion, so that the meat is much more tender.

There's a trick to locking in water.

Stir-fry the beef with oil first, so that the moisture of the beef can be locked.

Stir-fry time is crucial.