How to marinate the ground beef to be refreshing and delicious

Ingredients for marinated beef:

Salt, pepper, tenderizer, egg whites, sugar, oyster sauce, corn starch, cardamom powder, tara root vanilla.

In addition, we take the measure of constantly pumping water into the beef.

Here's how:

1) Slice the beef, then chop the beef slices with a knife (but do not cut them);

2) Put the beef slices into the container, then add oyster sauce, sugar, pepper, cardamom powder, tara root herbs, and tender meat powder to stir it evenly, and then add egg whites and corn starch to whip the beef continuously, at this time, add water, let the beef fully absorb the water, the water should be added in stages, and the amount should not be too much each time, and then add water after the water is sucked up by the beef, until the beef is full of water and then add salt. Then add an appropriate amount of water and whip thoroughly. Refrigerate and serve.

Specific matters: 1) Do not cut the queen mother of the beef slices;

2) The seasoning should be added in turn, and salt must not be added first;

3) The water should be added in batches, and it should be sufficiently large;

4) It is best to use it now, and do not leave it for too long after marinating, I hope it can.

Long-term pickling: If the weather conditions are good, you can choose to dry and pickle, and short-term pickling can consider sauce pickling.

The most tender way to marinate beef is to make pickled pepper beef, and the method is as follows:

1. Slice the beef horizontally in stripes, grasp it well with salt, cooking wine, light soy sauce and cornstarch, then add some oil to marinate evenly, and cut other ingredients for later use.

2. Heat the celery, pickled pepper, ginger and garlic in the pan, add a little salt and fry until fragrant.

3. Then fry the marinated beef in the pot.

4. After the beef is stir-fried, add a little light soy sauce and stir-fry until the beef is bloodless, and immediately add the chicken essence and stir-fry evenly.

How corned beef is made.

Ingredients: beef, ginger, shallots, light soy sauce, oyster sauce, pepper, dark soy sauce, egg white, corn starch, cooking oil, tomatoes, ginger and garlic, onion, 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, then add an appropriate amount of water to it, stir evenly to make green onion and ginger 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 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, 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.

Boiled beef.

Ingredients: 250 grams of beef tenderloin, 150 grams of green garlic, 150 grams of cabbage heart, 100 grams of celery heart, 15 grams of dried chili peppers, 40 grams of Pixian bean paste, 200 grams of clear oil, 15 grams of soy sauce, 1 gram of monosodium glutamate, 10 grams of ginger slices, 15 grams of garlic slices, appropriate amount of bean flour and clear soup.

Method Cut the beef into thin slices 5 cm long and 3 cm wide, put it in a bowl, mix it with soy sauce and cooking wine, and mix well with water and bean flour.

2. Wash the green garlic, cabbage and celery and cut them into centimeter-long segments and pieces.

3. Dry chili peppers and peppercorns under the heat of oil in the pot, fry them brown-red (do not fry them, take the excellent fragrance as the degree), remove and chop finely.

4. Add green garlic, cabbage and celery in the pot, and fry until it is broken and put on a plate.

5. Heat the oil in the pot, fry the Pixian bean paste, fry it red, and add soup (to an appropriate amount, too much will taste light; Too little soybean flour is easy to fall, the soup is viscous) boil slightly, remove the bean paste residue, put the green garlic, cabbage and celery into the soup pot, add soy sauce, monosodium glutamate, cooking wine, pepper noodles, salt, ginger slices, garlic slices, burn through the flavor, and put it into a deep dish or lotus leaf bowl.

6. Pour the meat slices into the slightly opened original soup pot (the soup should be slightly opened.) If the soup is not boiled, the soybean flour will fall off; The soup is wide open, and the meat slices are easy to age). Gently spread it with chopsticks, pour it into the plate or bowl of the assembly material just when it is cooked, sprinkle with dried chili pepper and peppercorns, and then pour boiling oil to make it have a stronger spicy fragrance.

Note that to make this dish well, it is highly technical and difficult. However, as long as two spicy and one hemp (Pixian bean paste, dried pepper and Sichuan pepper) and other accessories are ready, and made according to the above methods and essentials, satisfactory results will be obtained.

Features The beef slices in this dish are not fried in oil, but blanched in a spicy soup, hence the name boiled beef. The finished dish is dark in color and thick in taste, strong in fragrance, and the meat slices are fresh and tender, highlighting the unique flavor of Sichuan cuisine that is numb, spicy and hot. Because this dish focuses on spicy, it is mostly eaten in autumn and winter.

[Ingredients required]: Appropriate amount of beef.

Ingredients: soy sauce, oyster sauce, green onion and ginger, egg white, salt, starch, oil.

1. Then prepare the ginger and shallots, add water together, and pinch out the juice with your hands.

2. First buy it from fresh beef, first put it in the refrigerator for an hour, and then take it out, so that it can be drained of acidity. When we pick beef, we can pick the tendon meat, and the plum head meat and tenderloin are relatively tender and crispy.

3. First of all, let's take a look at the texture of beef, which is vertically long.

4. So when we cut it, we have to cut it horizontally, so that the cut beef is tender.

5. The slice is almost like this. Don't cut it too thinly, it'll be easy to crumple when we marinate. Come and see our beef cut. A thin slice is exceptionally fresh. This is followed by pickling.

6. Pour in a spoonful of oyster sauce and half a spoon of dark soy sauce. Grasp it evenly and marinate it.

7. Add the green onion and ginger water in batches, then grasp it evenly and stir clockwise to marinate each piece of beef.

8. Then add a little salt to it. Salt allows the beef to absorb moisture quickly, so that it is tender.

9. After the beef is starched, add the prepared egg whites and pour in the beef. Continue to grasp evenly.

10. Add starch and continue to grasp.

11. Finally, add oil. This ensures that the moisture of the beef does not run water.

12. After cooking, put it in the refrigerator to keep it fresh, and it is also very convenient to eat and take it at any time.

Ingredients: 250g beef, 1/2 teaspoon oyster sauce, 1/2 teaspoon salt, 1/2 teaspoon light soy sauce, 2 teaspoons cornstarch, 1/2 teaspoon sugar, a little pepper, a small amount of vegetable oil.

Steps: 1. Prepare 250 grams of beef, it is best to choose tenderloin for beef, you can let the stall help cut it, or you can go home and cut it yourself, be sure to cut it against the grain and cut it into thin slices.

2. Prepare a piece of ginger and a shallot, clean it, cut it into a bowl respectively, then add an appropriate amount of warm water to turn the green onion and ginger into green onion and ginger water, and let it stand for about 10 minutes.

3. When the time is up, pour the green onion, ginger and garlic into the beef, pay attention to the water, not the green onion and ginger, start to "massage" the beef, knead it for about a minute, and knead the green onion and ginger water into the beef, so that the fishy smell can be removed, and there is no need to put cooking wine.

4. Then start to add seasoning, using this ordinary eating spoon, add half a spoon of salt, half a spoon of oyster sauce, half a spoon of light soy sauce, half a spoon of sugar, a small amount of pepper, and stir well.

5. Prepare a small bowl, add 2 tablespoons of starch, melt with a small amount of water, pour it into the beef, knead evenly, form a layer of hanging slurry on the surface of the beef, and wrap the beef.

6. Finally, pour in a spoonful of vegetable oil, firmly lock the moisture on the surface of the beef, prevent water loss, grab and mix for a while, cover with a layer of plastic wrap, marinate for 15 minutes, the tender and crispy and fragrant beef can be fried in the pot, other condiments do not need to be added, just add salt according to the amount of side dishes.

The above content refers to Encyclopedia - Corned Beef.

Here's how to do it. Beef marinated is smooth and tender.

1. Beef marinating method:

1. The first step is to prepare the beef. Wash the beef and cut it into slices. Put it in a pot and set aside.

2. The second step is to put the material. Add some of the seasoning to the bowl of cut beef. Put two spoonfuls of cooking wine to remove the smell. Add three tablespoons of soy sauce. Put a spoonful of oil to enhance freshness.

3. The third step is to add water. Add a small bowl of water, which will make the beef more tender. Add a small amount of salt, a little more, because the soy sauce has already been put in the front.

4. The fourth step is to beat the whole eggs. On top of the above, crack an egg and just beat it whole. Put two pinching of starch.

5. The fifth step, stir. Rub the beef with your hands to absorb the flavor.

6. The sixth step is pickling. Marinate the prepared beef in the shade for two hours. In this way, the marinated beef will be easy to rot and taste delicious.

Beef marinated is smooth and tender.

Second, spiced beef marinating method.

Ingredients: 100g beef Marinade: 1/2 teaspoon Sichuan peppercorn, 2 star anise, 1 cinnamon, 5-6 pieces of ginger, 1 grass fruit (crushed), half a teaspoon fennel, 1 chopped shallot, 1 teaspoon salt, half a tablespoon of ground sugar (about 25 grams, that is, 6 and a half dollars), 400 ml of soup, 1 tablespoon of wine.

Dipping sauce: 1 tablespoon of sesame oil, light soy sauce, shredded red pepper, 1 and a half tablespoons of Zhejiang vinegar, 1 teaspoon cooked oil, 1 tablespoon of shredded red pepper, 1/2 teaspoon of sugar.

Cooking steps: (1) Put the brine ingredients (except wine) in a deep bowl and cook on high heat for 15 minutes.

2) Wash the beef, put it in the brine, add the wine, and cook over medium heat for about 40 minutes.

3) Remove the beef, let it cool and cut into thin slices.

4) In addition to sesame oil and Zhejiang vinegar, put the dipping sauce in the oven and cook it on high heat for 1 minute, take out and add the rest of the juice, and then you can eat it with beef.

Beef marinated is smooth and tender.

3. Nutritional efficacy of beef.

Beef is rich in protein, amino acids. Its composition is closer to the needs of the human body than pork, which can improve the body's ability to resist disease, and improve growth and development, post-operation and post-illness recuperation.

It is particularly suitable for replenishing blood loss and repairing tissues.

Traditional Chinese medicine diet therapy believes that 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.

1. Ingredients: beef, green onion, ginger, light soy sauce, oyster sauce, dark soy sauce, pepper, garlic, green pepper, edible salt, edible oil, eggs.

2. Steps of marinating beef:

1. Prepare a piece of beef, first remove the fascia and throw it away, don't feel wasted, the fascia is very hard and chewable, except for using a pressure cooker, it can't be cooked in other ways. Then cut the beef into small pieces, pay attention! When cutting beef, be sure to cut it against the grain.

If the texture is horizontal, it should be cut vertically, otherwise it should be cut horizontally, so that the tendons of the beef can be cut, which is a key step for the beef to be as tender as tofu. Next, cut the beef into thin long slices and place the beef in a large bowl.

2. Prepare a small handful of chives below, do not leave green onions and only white onions, and then cut them into small sections. Prepare a piece of ginger, cut it into ginger slices, then change the knife and cut it into shredded ginger, and put the ginger and green onion together in a bowl. Then use a garlic hammer to pound the ginger and green onion white, bring the juice out, and then add half a bowl of warm boiled water to make green onion and ginger water.

3. Then start marinating the beef, pour in an appropriate amount of oyster sauce and light soy sauce first, and mix evenly with your hands. Add light soy sauce and oyster sauce in advance to give the beef some flavor and make it more delicious, and mix until the beef is slightly thickened. Then pour the green onion and ginger water into the beef, continue to grasp and mix evenly, keep grasping and mixing for 2-3 minutes, the effect of green onion and ginger water is to remove the fishy smell of beef.

4. Continue to add an appropriate amount of salt and pepper to the bowl, then add some dark soy sauce to color, and mix evenly. Here I would like to remind everyone that when marinating beef, do not put cooking wine, cooking wine will only make the beef harder. Then beat in the white of a male egg to make the beef more tender.

Next, add an appropriate amount of cornstarch and continue to mix to lock in the moisture in the beef. Finally, add an appropriate amount of cooking oil, which is also to lock in the moisture of the beef, so that the beef can achieve the taste of eating tofu, and the beef will not stick when it is cooked.