How to make beef tender, how to make beef tender

Boiled beef private recipe beef after this treatment, the meat is tender and ageless, smooth, spicy and fragrant, and it is a famous dish for rice. Guangdong celebrity chefs teach you how to cook beef at home, the beef is spicy, smooth, and the taste is not inferior to the famous chef of Cantonese cuisine in the hotel.

With tender meat meal, that's how I tenderized beef at school

Here's how to make beef tender:

2. Refrigerate the beef: Put the beef with the fat cut off in the refrigerator and refrigerate for half an hour, so that the temperature of the processed beef is just right and it will not freeze.

3. Beat the beef with a hard object: Hitting the beef with a steel hammer is the best way to tenderize the beef, and the beef after beating will become more tender than before the beating.

4. Tenderize beef: Lingfeng can also use wine and ginger to tenderize. Chemicals or enzymes in many foods can break down muscle fibers and make meat tender, eliminating the need for beating.

5. Prepare the marinade: use any raw materials, alone or mixed, make a marinade ruler or sauce, marinate the meat for 2 to 24 hours according to the strength of the marinade, or use salt to sprinkle on the beef.

1. Starch coating.

Stir-fried beef wrapped in some starch can help the meat become tender, prepare an appropriate amount of dry starch (corn starch, potato starch can be), and water in a ratio of 1:2 to wet starch, and then put the cut beef into the wet starch, grasp it well with your hands, let it stand for about half an hour, and then you can stir-fry in the pot. In the process of stir-frying, the starch gelatinization will form a film on the surface of the beef, effectively locking the moisture in the beef, so that the fried beef is more tender, soft and delicious.

2. Wrap the egg whites.

Stir-fried beef wrapped in egg whites is also a wonderful way to cut the beef into slices, add an appropriate amount of egg white, mix well, and let it sit for 30 minutes before stir-frying. When stir-frying, the egg white mixture is denatured and solidified when heated, which can reduce the loss of water and nutrients in the beef, making the meat smooth and tender. Egg white and starch are used in combination for better results.

3. Add beer.

It is also very good to pour an appropriate amount of beer in the beef slices and marinate for half an hour before stir-frying the meat. Because the enzymes in beer can break down some of the proteins in beef, thus increasing the tenderness of beef. But because beer doesn't contain a lot of enzymes, this method is not as good as the first two.

4. Add sugar.

It is better to put sugar on beef than salt, no matter what you use beef for, stir-fried beef, roast beef, stewed beef, or even roast beef jerky, it must have a sweet taste. Sugar can not only make the beef more delicious, but more importantly, after marinating it with Baishan Gaotan sugar, the beef will become extremely tender, because sugar can increase the water-holding capacity of the protein in the beef, and the more water, the more tender it will be.

Put an appropriate amount of cornstarch and grasp it vigorously, and massage the beef for ten minutes to make the beef will be more tender, the following is how to make the beef broth:

Ingredients: 250g beef

Excipients: appropriate amount of salt, appropriate amount of cornstarch, 10g of ginger

Step 1: Wash the beef and pat the meat with a knife.

Step 2: Cut into evenly sliced pieces.

Step 3: Add salt and cornstarch. Sell notice.

Step 4: Grasp firmly and massage the beef for 10 minutes.

Step 5: Mix the salt and cornstarch with the beef completely.

Step 6: Bring water to a boil and add the ginger slices.

Step 7: Use chopsticks to slowly stir the beef into the pot.

Step 8: After the soup boils, add an appropriate amount of salt to taste.

Step 9: Finished product. Step 1:

Prepare a piece of beef, first remove the fascia and throw it away, don't feel wasted, the fascia is very hard to chew, except for using a pressure cooker, other ways can not be cooked. 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.

Step 2: Prepare a small handful of chives below, not green onions, but 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, mash out the juice, and then add half a bowl of warm boiled water to make green onion and ginger water.

Step 3: Then start marinating the limb to make beef, first pour in an appropriate amount of oyster sauce and light soy sauce, and mix well with your hands. Add light soy sauce and oyster sauce in advance to let the beef have some undertaste, so that the beef will be more delicious, and keep mixing 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.

Step 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.

Stir-fried beef with celery.

Material. Ingredients: yellow beef, celery.

Ingredients: green and red, chili pepper, garlic, ginger.

Seasoning: light soy sauce, starch, baking soda, cooking wine, dried chili, edible oil, sesame oil.

Practice book training. 1. Slice the beef and pound it with the meat to loosen the beef. This step is to fry the beef more smoothly and tenderly.

You can also knock a few times on the back of a knife).The fibrous tissue of beef is thicker and there is more connective tissue, so it should be cut into strips along the grain and slice horizontally to cut off the long fibers; You can't cut along the fibrous tissue, otherwise you won't be able to taste it, and you won't be able to chew it.

2. Mix the soy sauce and baking soda first, and then put the cooking wine and corn starch.

3. If you have time, you can add some oil when mixing the meat, marinate for 1-2 hours, so that the oil will seep into the meat, and when it is fried in the oil pan, the oil in the meat will destroy the crude fiber of the meat due to expansion, so that the meat will be fresh and tender; If you don't have time, you need to marinate for at least 15 minutes. I marinated for about 2 hours.

4. Celery is not easy to taste, so the reeds should be salted in advance, which can reduce the frying time. Celery leaves contain more vitamins than celery stems, so except for some old leaves, celery leaves should be kept as much as possible for consumption.

5. Put cooking oil in the pot. Cook until 70% hot, then add the beef.

6. When you see that all the beef has changed color, scoop up the pot immediately.

7. Leave some oil in the pot and stir-fry the ingredients until fragrant.

8. Add the green and red chili seeds to the pot and stir-fry twice (not too long).

9. Add the celery.

10. Heat the oil over medium heat, cut the beef slices (main ingredient) and remove them immediately until they change color. Green peppers, stir-fry until medium-rare, pour in the beef slices, with stir-fry to taste, and it can be put out of the pot and served on the plate in tens of seconds. Drizzle in sesame oil before removing from pan.

The beef can be marinated with egg white starch before cooking, so that the beef will taste more tender.

1.If you buy a lot of beef, you can apply a layer of dry mustard to the beef on the first day of cooking, and rinse the meat before cooking. The beef processed in this way is not only easy to cook, but also tender. Add some wine or vinegar to the cooking to cook and it will cook faster.

2.When boiling beef, first sew a gauze bag, put a small amount of vegetable leaves, tie the bag well, put it in the pot and stew it with the beef, so that the beef is cooked quickly and the taste is fragrant.

3.When boiling beef (mutton), put two or three shelled walnuts and/or a few hawthorns, which not only cook quickly, but also remove the smell.

4.When braising beef, add a small amount of snow mushrooms to make the meat delicious.

Many people like to eat beef, but stir-frying beef is not so easy. Many people have this problem: the fried beef is always too old to bite. Put tender meat powder, but you are afraid of losing the original taste and flavor of beef. So, how to fry beef to be tender?

In fact, the trick to tendering beef is to add a little sugar when marinating the beef before stir-frying.

No matter what beef you are cooking, stir-fried beef, roast beef, beef stew, or even roast beef jerky must have a certain sweetness. Moreover, the use of sugar not only makes the beef more delicious, but more importantly, the beef becomes more tender after marinating it in white sugar. Because sugar can increase the water-holding capacity of protein in beef, the more water in the beef, the more tender it will be.

Here's how:

1. Cut the beef, add 1 tablespoon of sugar, and marinate for 20 minutes;

2. After marinating the sugar, add some water to the beef and stir slowly to prevent the beef from shrinking and hardening;

3. Add a small amount of starch to the beef and stir well.

4. Heat the oil in the pot, when the oil is hot to five or six percent, put in the beef, and fry until it changes color.