How to make beef tender How do you make beef tender?

My experience is to choose the raw materials first, preferably the brain; Secondly, if you fry it, you can grab it with starch and put some cooking wine when you fry it. If it is beef stew, make sure that the water is boiled before putting the meat, and at the same time put cooking wine or other alternative alcohol.

Cut the beef into 2cm thick pieces, break all the fibers with the back of a knife, make a steak, add seasoning, and fry it in oil.

If you're going to stew beef, put some hawthorn or some tea leaves when you cook it, the kind where the tea leaves are packed in a cloth bag, and the beef is more likely to rot.

This is a trick shared by netizens in Beitai Kitchen**, you can learn it.

1. Choose tenderloin and other parts of the beef, and it must be fresh!

2. When cutting, it must be back-grained.

3. The marinating of meat is very important, and the purpose of sugar, starch and oil is to make the meat more tender.

4. If there is moisture coming out during the marinating process of the meat slices, don't pour it out, you must keep grabbing it, and give the beef sauna, which is very important.

If you want to fry beef slices, mix the carpaccio with egg whites first, and stir-fry in a pan over high heat.

Cut according to the texture of the meat, then pat with a knife, add cornstarch, if it is fried, do not fry for too long.

Cut into thin slices, add cooking wine and vinegar and add egg whites to salt for a while! Stir-fry on high heat! The beef made by doing so is tender and smooth.

If you stir-fry, you just marinate it beforehand and scratch it with starch, so that it will be very tender.

If you are stewing a soup, you need to cut the fibers of the meat and put some tangerine peel and hawthorn in the soup, and the meat will be very messy.

Adjust the flavor of the beef and smash it hard.

Smash it with a meat hammer and release the powdered powder to marinate.

It's been a while since autumn, and although it's still a little hot at noon, it's already getting cool in the morning and evening. In such weather, there will always be a great appetite, so don't just eat and forget to stay in shape! Today, Xiao Ning shares a super delicious beef recipe, which is not only tender and delicious, but also nutritious, eat more and don't grow meat, learn to stew a pot of super delicious beef for your family in the upcoming Mid-Autumn Festival!

Beef is marinated with starch, which makes the beef more tenderHere's how:

The ingredients that need to be prepared in advance include: 200g beef, a handful of coriander, 1 tablespoon of oil, 1 tablespoon of cooking wine, 1 tablespoon of chicken broth mix, 1 tablespoon of cooking oil, 1 tablespoon of starch, half a teaspoon of dark soy sauce, and 1 teaspoon of crushed black pepper.

1. Prepare the beef slices, remove the roots of the coriander and wash them.

2. Put a spoonful of oil, a spoonful of cooking wine, a spoonful of oil, a spoonful of chicken powder, and a tablespoon of starch on the beef and stir well.

3. Marinate the meat slices for 15 minutes and cut the coriander into sections.

4. Heat oil in a pot, add the meat slices and chopped green onions, and fry the meat slices until they change color.

5. Add coriander, dark soy sauce and black pepper and stir-fry well.

6. Serve out and finish.

The nutritional value and efficacy of beef

Beef is a very familiar meat, its own nutritional value is quite rich, its rich creatine is a good food choice for fitness people, especially effective for growing muscles and enhancing strength. Moreover, beef is rich in a large amount of vitamin B6, which can enhance immunity, promote protein metabolism and synthesis, and is conducive to the recovery of the body after training.

Usually people eat more beef, but also can supplement rich minerals and linoleic acid, etc., beef iron, zinc, magnesium content is also very high, is conducive to human health. However, the fat and cholesterol content of livestock meat is also relatively high, and people with cardiovascular and cerebrovascular diseases should consume it in moderation.

Ingredients: 1000 grams of beef brisket, 2-3 potatoes, 3-4 tomatoes, 4-6 slices of ginger, 3 cloves of garlic, 10 Sichuan peppercorns, 2 star anise, half a green onion, 2 tablespoons of cooking wine, 4 grams of salt.

Specific steps: 1. Prepare the seasoning for beef stew.

2. Soak the beef in cold water first, remove the blood water, and change the water several times halfway.

3. After soaking the beef, boil in a pot under cold water, skim off the foam, remove and drain.

4. Pour oil into a hot pan, and fry the stew seasoning under the heat of the oil to bring out the fragrance.

5. Stir-fry the beef, add cooking wine, light soy sauce, hot water, and then pour the whole into the Adi pot.

6. Select the time and select 30 minutes.

7. Cut the tomatoes and potatoes into cubes.

8. After stir-frying the tomatoes and potatoes, pour the beef soup pressed in the Adi pot into the pot, stew together, taste it, adjust the saltiness, you can add a little salt, sugar and chicken essence.

Summary. After the beef is put into the pot, it should be spread out with chopsticks, let it be heated evenly, and remove it once it is colored. Don't worry about undercooking, the beef is really easy to cook. Take it out and pour it with garlic chili oil, which is tender and fragrant [than heart] <>

Hello dear, the beef is tender: to coat the beef with a thin layer of starch or cornstarch, it will be more tender When it is heated, talk about the luck wrapped on the fierce beef to ensure that the moisture is not lost After the beef is put into the pot, it should be spread out with chopsticks to let it heat evenly, and take out the branches and serve the water once it is colored. Don't worry about undercooking, the beef is really easy to cook.

Take it out and pour it with garlic chili oil, which is tender and fragrant [than heart] <>

Pour beer, light soy sauce, salt, pepper, starch, and sesame oil into the beef fingers, grasp well, and marinate for half an hour The marinated beef is very easy to cook, so the oil temperature should not be too high to make a base, and the beef should be taken out immediately as soon as it is broken, and it tastes very good.