How to marinate the beef to make it delicious and smooth

Crispy beef Ingredients: Beef accessories: eggs, breadcrumbs, red wine Seasoning:

Salt, monosodium glutamate, black pepper, corn starch Cooking method: 1. Cut the beef into large slices, add salt, red wine, black pepper and monosodium glutamate and marinate for 15 minutes for later use; 2. Take out the marinated beef and pat it with cornstarch one by one, dip it in a layer of egg liquid, and finally stick it with breadcrumbs, fry it in an oil pan until the appearance is golden brown, and then change the knife to eat it after it comes out of the pot. Features:

Crispy on the outside and tender on the inside, the flavor is unique. Tea Beef Ingredients: Beef Accessories:

Pu'er tea seasoning: five-spice powder, sugar, soy sauce, sesame oil, monosodium glutamate, cinnamon, star anise, bay leaves Cooking method: 1. Add cinnamon, bay leaves, star anise, five-spice powder, Pu'er tea, monosodium glutamate, soy sauce, sugar, add an appropriate amount of water and marinate for 7-8 hours for later use; 2. Pour the marinated beef into the pot with the soup, add water to boil, turn to low heat and simmer for 1 and a half hours, turn off the heat and then soak until it cools naturally, take out the slices and eat, you can also add broth to minced green onion and ginger and minced coriander, mix well with sesame oil and monosodium glutamate, and eat with beef.

Features: fresh and salty, soft and rotten, rich tea aroma. Beef ramen Ingredients:

Flour Accessories: beef, green garlic, radish, coriander Seasoning: salt, monosodium glutamate, pepper, alkali Cooking method:

1. Pour an appropriate amount of water into the pot, put the beef to a boil, turn to low heat and cook for about 40 minutes for later use; 2. Put 10 grams of salt and 5 grams of alkali on one pound of noodles when mixing noodles, mix them with water to form a dough with moderate softness and hardness, and knead it repeatedly after proofing for later use; 3. Put the boiled beef broth in the pot, add salt, monosodium glutamate and pepper and boil for later use; 4. Make the dough into ramen noodles and cook them, pour them into the beef broth, sprinkle with minced coriander, minced green garlic, white radish slices, beef slices, and pour chili oil on them to eat. Features: Smooth somersault, delicious soup.

The easiest way is to cut shreds or strips and soak them in water for one or two hours (it is best to use a small stream of water), add some stone powder when soaking, and then flush for a minute or two, then add a little loose meat powder, egg whites are made by hand for a while, and mix them with cornstarch (you can also use hawk chestnut powder under conditions), regardless of shredding or cutting strips, pay attention to the best oblique blades when cutting slices. The above links will be a little more tender with one more ring, and it is not bad to soak it at the least.

Put some wine and salt, pepper, grab some powder, fry 4 into oil, fry in the pot, slightly white, half-cooked, take out When stir-frying, fry the ingredients first, and then add the beef, so that the dish is also cooked, and the beef is just cut off and very tender It is not recommended to use tender meat powder and loose meat powder.

Use egg whites to add natural spices to the meat powder, so that the marinated meat is nutritious and delicious.

It is a transparent and viscous liquid part of the egg, which is a gelatinous substance composed of proteins, which turns into a white solid when exposed to high temperatures. Egg whites are added to the beef marinating process to wrap the beef, lock in its moisture internally, and prevent the salting of the sauce from soaking in externally, so as to maintain the smooth and tender taste of the beef. The thickness of the beef slice depends on the requirements of the cuisine, whether it is fried, grilled, or shabu-shabu, and the thickness is different.

If there are too many slices of cut beef, soak them in water for half an hour to soak out the blood water, otherwise the cooked beef will taste too strong.

Then remove the fascia on the surface of the beef. There is relatively little bovine loin fascia, and there is only a thin layer of fascia on the bovine ridge, which is easier to handle. In the case of Niu Lin, in addition to the surface of Niu Lin, there are also many fascia inside, which need to be divided according to the lines, and then the fascia is removed.

It has the function of tenderizing meat, that is, papaya and pineapple. Among them, papain and bromelain can hydrolyze the macromolecular protein in meat, which can not only make the meat more tender, but also improve the absorption and utilization of meat nutrition by the human body, and have the effect of removing oil and relieving greasy.

Put the shredded beef into an egg white, a little cooking wine, a little light soy sauce, an appropriate amount of corn starch, the most important thing is to add a little cooking oil, stir in one direction until it is starched, and then let it stand for 10 minutes and stir until it has a gelatinous feeling, this step should be stirred for at least five minutes, so that the beef can fully absorb all the seasonings. Then add a little starch and stir well to lock in the moisture, and the beef is very tender and the reason why it is early will not lose water. Finally, add clear oil so that the beef does not stick when stir-fried.

After cleaning the beef, pat it with the back of a knife, loosen the meat and then cut it against the grain, so that the cut beef is more tender. If you cut it along the lines, it may not be very chewy if it is cooked. It is said that "cut the beef horizontally and cut the chicken vertically".

The beef should be cut against the grain of the meat, that is, if the grain is horizontal, the direction perpendicular to the grain should be selected when cutting. Because in this way, the fiber of the beef can be cut and the mouth is easy to chew.

Add some starch and cooking oil, and then grasp it with your hands, so that the stir-fry is smooth and tender.

Hello dear! I have seen your question and am looking for relevant information, please be patient for a while! 

The order of ingredients for marinating beef is very important, if the order of Yubo is wrong, the effect of marinating beef is not ideal. A chef friend with 10 years of experience once pointed out that if you marinate beef correctly, and master the order and method of putting this ingredient, you can also make beef that is as delicious and tender as a restaurant.

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 quietly rolled to let it out of acidity. We can pick the tendon meat when we pick the beef early round, and the plum head meat and the tenderloin land transportation meat 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's easy to crush 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 egg whites ready for the feast and pour in the beef. Continue to grasp evenly.

10. Add starch and continue to grasp. 11. At the end of the reform, 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.

Hope you can make a better tasting beef wow! ok(ゝω

Questions. Thank you.

Cut into small pieces, put a little tender meat powder or sweet potato starch, and control the marinating time to more than two hours, so that the marinated beef is smooth and tender.

Wash the beef and cut it into slices. Put it in a pot and set aside. Put two spoonfuls of cooking wine to remove the smell.

Add three tablespoons of soy sauce. Put a spoonful of oil to enhance freshness. Once well mixed, cover with plastic wrap or lid and marinate for 20 minutes.

Add a small bowl of water to Sakura Mochang, which will make the beef more tender. Add the starch, egg whites, baking soda and stir well. Pour in the marinated spine and grill the beef for 20 minutes, stir well again, and let each slice of beef be floured.

After hanging the powder. Pour in 1 tablespoon of clear oil and stir it so that the beef in the pan will not stick together.

The number of human beings on the earth has exceeded 6 billion, everyone is unique, everyone is different, but everyone has some common preferences, the same eating habits, such as eating meat and among meat, pork and chicken should be the largest amount of meat eaten by people in the world, and secondly, beef and mutton users are also very large.

First of all, one side of the water and soil to raise one side of the people, this is not only reflected in people's eating habits, but also reflected in the different water and soil can raise the creatures, but also different in the grassland area, people are mostly grazing some sheep, cattle are relatively few.

In our plains, the number of pigs is relatively large, so the same is basically what to raise and eat.

Characteristics of beef. In our plain area, the amount of beef eaten is actually far less than pork, ** on the one hand, the taste is on the other hand, the characteristics of beef itself are relatively less fat, and it tastes more chewy, but people who like it like it very much, and people who don't like it may be very annoying, because it is relatively not as smooth and tender as pork, if it tastes smooth and tender.

However, from a health point of view, beef is healthier than pork, after all, it has less fat and is more beneficial to our human body.

The other method is also very simple, the same is when the beef is stirred to remove the smell, add some cornstarch, which can also play a role in making the beef smooth and tender.

Beef marinated in cornstarch will be tender, and here's how to do it.

Ingredients: 250g of beef Accessories: appropriate amount of salt, appropriate amount of cornstarch, 10g of ginger Steps: 1Wash the beef and pat it with a knife to loosen the meat.

2.Cut into evenly sliced pieces.

3.Add salt and cornstarch.

4.Grasp vigorously and massage the beef for ten minutes.

5.Allow the salt and cornstarch to blend completely with the beef.

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

7.Use chopsticks to slowly flick the beef into the pan.

8.After the soup is boiled, add an appropriate amount of salt to taste.

Add starch to the beef, grasp it well with your hands, and let it stand for half an hour to make the meat tender. Here's how:

Ingredients: 330g beef, a pinch of salt, a pinch of green onion, a pinch of ginger, a pinch of starch, a pinch of blended oil.

1. The first step is to cut the beef with a knife and put it in a basin.

2. Then put an appropriate amount of starch and salt in the basin, grasp it well with your hands, and marinate for half an hour.

3. Then put an appropriate amount of oil into the pot, heat over high heat, add green onions, and stir-fry quickly.

4. Add water to the pot and bring to a boil.

5. Put the marinated beef in the pot.

6. Put shredded ginger and chopped green onion in the pot and mix well.

7. Mix well and remove from the pan, so that it is ready.

The beef will be tender when marinated with egg whites, and here's how to do it:

Ingredients: 200g beef, 20g egg whites, 1 tablespoon ginger ale, 1/2 tablespoon dark soy sauce, 1/2 tablespoon sugar, 1/2 tablespoon salt, 1 3 tablespoons baking soda, 1 tablespoon water starch, 25g raw oil

1. Wash the beef you bought and cut it into slices against the texture.

2. Cut the beef slices into shredded beef for later use.

3. Put the prepared ginger juice in a bowl.

4. Then add beef, egg white2, dark soy sauce, sugar, salt, baking soda, and water starch.

5. Grasp well with your hands and marinate for 15 minutes.

After a few minutes, cover the beef with 25g of raw oil and marinate for another 2 hours.

For example, this fried beef, the fried beef in the restaurant tastes smooth and tender, and it is particularly fragrant. But many friends fry their own beef at home, but it is dry and woody, and it is difficult to eat, why is this? One of the most important reasons is the marinade of beef.

If the beef is not marinated properly, the taste of the beef will be greatly reduced.

Many people only know how to add starch when marinating beef at home, in fact, do you know? It is not enough to marinate beef with only starch. If you want to marinate smooth and flavorful beef, in addition to starch, egg whites, edible oil, etc., these marinades are also indispensable, and they must not be placed in the wrong order, and the marinated beef in the wrong order is not tender and unpalatable.

Therefore, there is also a skill in marinating beef. Today I will share with you the correct way to marinate beef, as long as you strictly follow this method and order to marinate, it is difficult for beef to be tender, I don't believe you can try it. Marinated beef, it is not enough to add starch, add more of these things, and it is difficult for the beef to be tender.

Ingredients: beef, green onion and ginger water, salt, oyster sauce, dark soy sauce, pepper, egg white, starch, cooking oil. Steps:

Step 1: First prepare a small piece of beef, first observe the texture of the beef, and then cut it against the grain when cutting, that is, cut off the texture of the beef, so that the beef is tender, the slices and strips can be removed, and the cut beef is put in a large bowl ready to marinate.

Step 2: Then let's make a green onion and ginger water first, prepare an appropriate amount of green onion and ginger, squeeze out the juice, then pour in a little boiling water, soak for 10 minutes, and then take out the green onion and ginger, and the rest is green onion and ginger water; Then we add a little salt, oyster sauce, dark soy sauce, and pepper to the meat to grasp it well, and then we add the green onion and ginger water to fully grasp it, so that the meat can fully absorb the water, and adding the green onion and ginger water can not only remove the fish, but also let the meat absorb water and become more tender.

Step 3: After that, we will beat an egg white into the meat, grab and mix evenly again, the egg white can play the role of tenderizing the meat; After that, we add a spoonful of starch to grasp well, the starch can play a role in locking in moisture; Finally, we add an appropriate amount of cooking oil and mix well, and seal with a layer of oil to prevent the beef from sticking to the pan when it is fried.