Which piece of beef meat is best for frying beef, and what are the methods and ingredients for fryin

Both beef tenderloin and hind leg meat are fine.

The beef is fried directly, which is quite delicious. This is what we often call fried beef, and it needs to be marinated before frying beef.

Let's take a look at how to marinate the beef, and it will be delicious when it is fried.

Ingredients Needed:

Beef, ginger.

Cooking wine, star anise, cinnamon.

Bay leaves, Sichuan peppercorns, coarse chili noodles, spicy fresh, sugar, light soy sauce, dark soy sauce, salt and pepper, curry powder.

First cut the beef slices into the reverse silk, then put the cut beef slices into the pot with cold water and blanch, add ginger and cooking wine to remove the smell, skim off the foam after the pot is boiled, remove and clean. Place the washed beef slices in a casserole and add cold water over the ingredients.

Then add ginger slices, star anise, cinnamon, bay leaves, and green peppercorns.

Coarse chili noodles, spicy fresh, sugar, light soy sauce, dark soy sauce, cooking wine, curry powder, two spoons of salt, cover the pot and boil over medium and low heat for 30 minutes, close the door and simmer for half an hour after cooking.

Drain the beef and place it in the tin foil.

in a baking dish. Then sprinkle a layer of curry powder on the beef slices, put it at a set temperature of 120 degrees and bake it for half an hour, then take it out and turn it over when the time is up, sprinkle with a layer of salt and pepper powder, a layer of curry powder, and bake at the same temperature for another 20 minutes, and it is delicious.

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.

Promotes the metabolism and synthesis of proteins, which helps the body recover after intense training.

Is it delicious to fry beef directly, beef is not delicious to fry directly, old and uncooked, beef should do this, pay for the beef, if it is to make steak, you must first marinate it and put a little cooking wine, salt, pepper, pepper powder 13 spices for marinating, about an hour or so, and then take it out with a pan, so that the fried beef is tender and delicious.

Beef is definitely not delicious to fry directly, first of all, we have to choose the beef with less tendons, and then put in a variety of spices and salt, and the light soy sauce of monosodium glutamate can be fried directly after marinating.

Beef is not delicious when fried directly. Cut the beef into pieces, pat it with a knife to make the meat loose, add seasoning and feed for two hours, and then fry it to make it fresh and tender.

If this beef is fried straight, it is not so delicious, so you still have to add some soy sauce, a little salt, and fry it a little better, so that it tastes no fishy smell and is delicious.

When the beef is fried directly, be sure to put seasonings. Take black pepper, for example. Cumin powder. In this way, the fried beef is delicious.

After the beef is cut, it is salted with light soy sauce and salt, and then used to fry it to taste better.

Is it delicious, the beef is directly connected to the beef and sprinkled with seasoning, put black pepper and bluntly fry the steak raw.

Is it delicious to fry it directly? The beef is fried and eaten, it must be delicious, and because it is like a steak, I didn't see it, but it was really delicious and delicious.

I don't think it's delicious to fry it directly, you have to pat it loose and marinate it with ingredients before frying it to be delicious.

Unless it's very good beef, it should be marinated and then fried to get flavorful.

The fried steak is of course very tasty.

Orleans-style pan-fried beef:

Ingredients: 150g beef

Excipients: Appropriate amount of olive oil, 8ml of oyster sauce, 4g of pepper, 20g of onion, 50g of bell pepper, 4 cloves of garlic, 20g of Orleans marinade, 20g of chili cumin powder

1. Prepare a piece of beef.

2. Cut thick strips against the texture of the shredded meat.

3. Orleans marinade in beef.

4. Pour in the pepper.

5. Pour in the oyster sauce.

6. Mix well and marinate in the refrigerator for half a day.

7. Prepare bell peppers.

8. Pour olive oil into the pot.

9. Cut the bell pepper into strips and the onion into slices.

10. Heat the oil, add the garlic slices and onion and stir-fry until fragrant.

11. Add the marinated beef.

12. Fry and turn over.

13. Sprinkle in an appropriate amount of cumin chili powder.

14. Add the bell pepper and the remaining onion cloves, stir-fry for a while.

15. Put beef bell peppers and onions on the perilla leaves, roll them up and eat.

16. a finished product drawing.

Fried beef can choose beef tenderloin, this part of the meat is relatively tender, in the production process of the cut beef slices with a rolling pin hammer, the beef fiber is broken and will not be plugged into the blind teeth, let's take a look at the fried beef method: 300 grams of raw beef, 1 lettuce, an appropriate amount of cooked white sesame seeds, 10 grams of starch. Seasoning: light soy sauce, oyster sauce, black pepper, cumin powder, chili powder, salt and pepper powder, and cooking oil.

The first step of the method: wash the beef and cut it into thin slices against the grain, after all the cuts, use a rolling pin to hammer the beef thinner, hammer the pieces of hammer, all hammer and put them in a bowl, and beat the beef with a rolling pin to break the fibers, so that the beef is more smooth and tender. Step 2:

Add a spoon of light soy sauce and oyster sauce, an appropriate amount of black pepper powder and cumin powder, pour in 10 grams of starch and a little water, fully grasp and mix evenly with your hands, then pour in 5 grams of cooking oil to evenly lock in the moisture of the beef, and marinate for 10 minutes. Step 3: Break off the lettuce leaf by leaf and put it in clean water, pour in 5 grams of baking soda, soak for another 10 minutes, wash and drain with running water after soaking, and put it on a plate for later use.

Step 4: Pour cooking oil into the frying pan, put the marinated beef at a hot temperature of 6, fry it over medium heat until one side is golden and then turn it over and fry it on both sides, fry it until it is golden on both sides, the hammered beef is relatively thin and easy to fry, and the whole process can be fried until two minutes of laughter. Step 5:

Then sprinkle with salt and pepper powder and cooked white sesame seeds to get out of the pot, put a piece of lettuce on top of the lettuce, and when eating, take a piece of lettuce and wrap it with a piece of fried beef to enjoy the food.

Back, abdomen. Ribeye steak is where the rib spine of a cow is close to the back ridge. Topped beef steak Gourmet steak is cut along the fascia of the ribeye steak.

Filet mignon is cut from the inside of the cow's loin. Beef short ribs are cut from the ribs of the cow's front breast. The New Yorker is cut from the loin of a cow.

Red House Steak T-bone steak is cut from the front loin of a cow. Rusk Steak Loin Sirloin Steak is cut from both sides of the spine of a cow.

Precautions for frying steak.

The choice of oil for frying steak is also very important. Many people will use olive oil, vegetable oil, and some people will use butter, in fact, peanut oil, rapeseed oil, etc. can not be used to fry steak, generally butter olive oil will be better, can make it tender and soft taste.

Want to make the steak delicious. The addition of ingredients is also very important, such as adding an appropriate amount of red wine, choosing dry wine, adding some sugar, you can choose white sugar, the ratio must be controlled when adding, the ratio of red wine and white sugar should be 2:1, which can make the taste of the steak better.

Scapula : the meat from the neck to the scapula; There are more tendons and the meat is hard; It is mostly used for stewing, simmering soup, ground meat, etc.

Upper tenderloin: lean meat, and the meat is mixed with more fat; Suitable for barbecue and steak.

Inner tenderloin: The loin part between the upper loin and the inner loin is the part with the largest break in the back meat, and it is also the highest grade and most tender part of beef, with moderate fat content, suitable for steak and stir-frying. For example, Philip mignon and T-bone steak belong to this part.

Lower tenderloin: also known as loin and back meat, is the tail end of loin; The meat quality is delicate and second only to Philip, and the fat content is moderate, so it is mostly used for steak and barbecue; Called sirloin steak.

Leg meat: It is the part of the cattle that is often moved; Therefore, the meat is coarser and less fat, so it is mostly used in stewed and ground meat cooking methods, while the inner thigh meat part is softer; It can be used for steak and charcoal steak.

Beef short ribs: the meat is firm, the fat content is high, and the distribution is even; Suitable for grilling, steaks, e.g. charcoal-grilled beef short ribs.

Beef shank: Among beef, the meat quality of beef shank is the strongest, harder and most tendon-rich part; However, the meat contains a lot of gum, which is suitable for long-term cooking, such as stewing.

Tenderloin: Located on the inside of the vertebrae, two slender pieces of meat, the softest part of beef; It has little fat content and is suitable for the preparation of steaks.

Roast beef is very particular! It depends on how you eat it! If you want to grill meat in a charcoal oven, it is generally recommended that you use brain meat!

Electric grill with meat (imported is better, because it grows thick enough) chest. Imported beef loin, upper brain. If the skewers are made with the outer loin.

Serve strips of meat. Detendoned brisket. Chest.

Beef tendon (to press in a pressure cooker for 8 minutes) Osaka (pressure cooker pressure for 20 minutes). If you want to eat Western food, the first choice is to cut the cow's eye meat into large thick slices (small tenderloin. To make roast beef jerky, use beef purple covering.

Cucumber meat. I think that's enough detail! As for the ingredients...

Zigai, big treasure meat, and small treasure meat are all good.

It's best to be on the waist, I heard that it's quite fragrant

1. The steak is best cooked.

Steak fried to eat is indeed very delicious, when frying steak to pay attention to the heat, this is very important, generally steak in the fifth medium rare is the best taste, of course, if you like to eat a little tender, you can fry into medium or medium rare, but if the steak is fried for too long, the taste may not be very good, so the general steak in the five medium rare taste is the best, everyone when the steak is controlled by the heat is good, try to fry to five cooked.

2. How to eat steak.

Whether the steak is fried until medium rare or medium rare, it has its own flavor, if you want to eat it tender, try not to fry it for too long, and the steak can be made into many flavors, such as tomato steak or black pepper steak, etc., different flavors have their own characteristics. When frying the steak, you can put your favorite seasoning, so that the steak tastes better, and the taste will be better when it is fried, and friends who like spicy food can put some black pepper in it, the taste is very praised.

3. The benefits of eating steak.

Regardless of how much the steak is fried, it has a nourishing effect after eating, as long as you make sure that the beef is cooked, you can supplement your body with adequate nutrition, whether it is the content of vitamins or the content of protein, the composition of amino acids is also relatively high, so eating steak can play a role in enhancing the effect of physical fitness, if you can eat some steak properly in your daily diet, it is very healthy.

Steak is generally best fried to medium rare, of course, everyone's preferences are different, so they choose different degrees of doneness, you can fry the beef according to your personal preferences to eat your favorite taste of hunger.