What is the meat to choose for authentic steamed beef?

Steamed beef is a more traditional famous dish in Sichuan, mainly made of beef and rice, it tastes spicy and fragrant, the taste is very delicious, it is a very popular delicacy in daily life, in fact, steamed beef is very simple to make at ordinary times, in fact, steamed beef is not delicious, there are ways and means in the selection of materials and practices, what kind of beef is used for steamed beef?

What kind of beef is used for steamed beef?

Beef tenderloin is better for steamed beef, and if you prefer a little fatter steamed beef, you can also choose those beef with a bit of fat but no tendons, which are very suitable for steamed beef.

Preparation of steamed beef.

Method 1. Preparation of ingredients.

370 grams of lean beef, 75 grams of rice. 50 grams of seasoning vegetable oil, 30 grams of soy sauce, 3 grams of Sichuan pepper and pepper, 2 grams of chili powder, 8 grams of green onion and ginger, 13 grams of cooking wine, 30 grams of bean paste, 5 grams of Sichuan tempeh, and a little coriander.

Steps: 1. Fry the rice and grind it into a coarse powder. Finely chop the green onions. Chop the tempeh finely. After mashing the ginger, wash and chop with a little soaked coriander.

2. Cut the beef into thin slices (4 cm long and 4 cm wide), mix well with oil, soy sauce, ginger water and black bean sauce, bean paste, pepper, rice flour, etc., put it in a bowl and steam it in the upper drawer, take out the flip plate and sprinkle the green onion. Serve coriander, peppercorns, and pepper on a small plate.

Practice 2. Preparation of ingredients.

Ingredients: Yellow beef.

Mash juice, soy sauce, two rice noodles, ginger (rice flour, glutinous rice flour).

Seasoning: Pixian watercress.

Chili powder, peppercorn powder, garlic, coriander, lettuce oil, chopped green onion.

Steps: 1.Remove the tendons of the beef, cut it into slices 5 cm long, 3 cm wide and cm thick horizontally, put it in a basin, put it into Pixian bean paste (chopped fine), soy sauce, lettuce oil, wake up juice, ginger and two rice noodles and mix well.

Divide into 10 portions and put them into a 10-compartment small bamboo steamer, steam them over a strong fire (about 30 minutes for the more tender meat, and 60 minutes for the older ones with more tendons), and then remove the end of the cage from the mouth of the pot.

2.When serving, put a plate under the cage, and add chili powder, Sichuan pepper powder, chopped green onion, garlic and coriander on the beef and mix well.

Precautions. 1.Choose beef with little tenderness and tendon. Mix the rice noodles and make them dry. The steaming time should not be long, the more tender meat is steamed for about 30 minutes, and the meat is older and has more gluten for 60 minutes.

2.If you like the strong flavor, you can add beans and mushrooms. Do not use green onion and ginger, you can also use ginger juice. When eating, you can also add minced garlic to mix, such as steamed pork ribs, steamed mutton, steamed eel.

Method three. Ingredients: Beef (cucumber strips are the best), potatoes, salt, sugar, five-spice powder, soy sauce (light soy sauce), steamed meat powder, cooking wine.

Production steps: 1. Cut the beef into slices, peel the potatoes and cut them into slightly thicker slices.

2. Taste the beef with salt, a small amount of sugar, five-spice powder and light soy sauce, and cooking wine. Potatoes taste good with the same ingredients, but you don't need to put cooking wine. Taste for 20 minutes.

3. Put the delicious potatoes and beef, evenly stick the steamed meat powder, and then put a slice of potatoes and a piece of beef into the brand. After the steamer is gasped, steam for 25 minutes and it is ready!

Authentic steamed beef, the beef is selected for the tired muscles of the cow, because the meat there is particularly tender, and it is also plump, all the beef is also the largest steamed out, and the taste is also very good.

In the case of beef, it is the kind of beef shank meat, which is very delicious with tamales.

Steamed beef is made with beef tenderloin. Steamed beef is a medicinal dish made with beef and rice as the main ingredients. Steamed beef, is one of the local traditional dishes in Sichuan Province, belongs to the Sichuan cuisine, the main ingredients are beef and rice, the dishes are tender and mellow, spicy and delicious.

Beef is the second largest meat food in Chinese, second only to pork, and enjoys the reputation of "the pride of meat".

Tenderloin refers to the strip-shaped tender meat on the inside of the vertebrae of vertebrates such as pigs, cows, and sheep. Tenderloin is usually divided into large tenderloin and small tenderloin, the large tenderloin is the lean meat connected to the large ribs, and the outside is covered by tendons. The small loin is a muscle on the inside of the vertebrae, which is relatively small and tender, and is suitable for making soups.

When processing the tenderloin, be sure to remove the tendons and membranes attached to the meat first, otherwise it will not only be difficult to cut, but also taste bad.

The method of steamed beef to be tender and delicious is as follows:Ingredients: 400 grams of beef, 200 grams of sticky rice noodles, two chives, a spoonful of oyster sauce, a teaspoon of chicken broth mix, a pinch of salt, a spoonful of cooking wine, and a spoonful of olive oil.

Steps: 1. Wash and slice the beef and put it in a bowl.

2. Wash and chop the green onion, wash and slice the ginger.

3. Pour in oyster sauce, cooking wine, olive oil, chicken powder, a little salt, chopped green onion and ginger slices, stir well and marinate for 10 minutes.

4. Pour in the sticky rice flour and mix well.

5. Evenly coat each slice of beef with rice flour.

6. Put it in the steam oven and select the pure steaming function at 110 degrees for 25 minutes.

7. Done. <>