Is it better to loosen the beef in the beef fried bun or to form it?

Loose may be better. If it's loose, it may taste better. Probably better than the taste of the city walls.

Hello, I think the beef in the beef fried bun should be formed well, because it is too loose and the taste is not particularly good when eating.

The beef in the beef fried bun is loose and good, or it is well formed. Well, loose is better, because if it's loose, it will absorb a little bit of water when you wait for a stitch, and it will change shape on its own.

If the beef fried bun is loose, it is generally less meat, if it is formed, it means that there is enough meat, but for the beef fried bun, it is best to be loose, easy to mature, and easy to cut.

Hello, the beef in the beef fried bun is of course fluffy and has a better taste.

I think the beef inside is still a little looser, it will be better, and the overall taste of a loose one will be better, if it is more formed, it may be more recognizable to people, and the bite is not strong.

It is better to form the beef in the beef fried bun, because loose will affect the taste. Formed means that the beef is very delicious.

Is it better to loosen the beef in the beef fried bun or to form it? Personally, I prefer to eat looser, I think the taste is better, but my husband prefers the molded one, he thinks this is better, and there is no need to drop the slag when eating, right? It depends on what you like, so let's adjust the filling.

The beef in the beef fried bun is formed, which will be better, because the formed can feel more delicious in soup.

Beef fried in buns. It is better to form a little, and if you mold a little, the taste and texture are better.

Didn't see your beef still. If you send it loosely, the flavor of the beef will overflow, and the taste will be better.

There should be a lot of beef fried buns, so if there is a lot of beef, it will naturally be well formed, and the taste is also very delicious.

The beef inside the beef fried bun is well formed, so it is easier to wrap up.

In this regard, it must be better to be formed, which proves that there are many ingredients in the meat, and the people will also be more recognized.

Personally, I think that the beef in the beef fried bun is still formed, which is better.

The beef in the beef fried bun is loosely tastier.

Is it better to have loose meat or formed meat in the beef fried bun. The oil in the beef fried bun should still be innocent, so that it tastes more meaty.

There is meat floss in the beef fried bun, and it is better to fry or form. The amusement in the beef fried bun should be sincere, so that it tastes more beef jerky.

The meat in this kind of fried bun is formed.

Beef fried buns. It's better to be molded.

The loose beef in the beef fried bun is more delicious.

The beef in the fried buns is ready.

The beef cubes in this beef fried bun should be looser and more delicious, so that the taste is excellent.

The beef in the beef fried bun is loose and not formed! It tastes different.

Hello, the beef in the bun should be well formed.

The beef in the beef fried bun is loosely formed, which is of course better than the formed.

The beef is fried directly, which is quite delicious. This is what we often call fried beef, and it needs to be marinated before frying beef.

Let's take a look at how to marinate the beef, and it will be delicious when it is fried.

Ingredients Needed:

Beef, ginger.

Cooking wine, star anise, cinnamon.

Bay leaves, Sichuan peppercorns, coarse chili noodles, spicy fresh, sugar, light soy sauce, dark soy sauce, salt and pepper, curry powder.

First cut the beef slices into the reverse silk, then put the cut beef slices into the pot with cold water and blanch, add ginger and cooking wine to remove the smell, skim off the foam after the pot is boiled, remove and clean. Place the washed beef slices in a casserole and add cold water over the ingredients.

Then add ginger slices, star anise, cinnamon, bay leaves, and green peppercorns.

Coarse chili noodles, spicy fresh, sugar, light soy sauce, dark soy sauce, cooking wine, curry powder, two spoons of salt, cover the pot and boil over medium and low heat for 30 minutes, close the door and simmer for half an hour after cooking.

Drain the beef and place it in the tin foil.

in a baking dish. Then sprinkle a layer of curry powder on the beef slices, put it at a set temperature of 120 degrees and bake it for half an hour, then take it out and turn it over when the time is up, sprinkle with a layer of salt and pepper powder, a layer of curry powder, and bake at the same temperature for another 20 minutes, and it is delicious.

Beef contains vitamin B6

The greater the protein requirement, the more vitamin B6 should be added to the diet. Beef contains enough vitamin B6 to help boost your immunity.

Promotes the metabolism and synthesis of proteins, which helps the body recover after intense training.

Is it delicious to fry beef directly, beef is not delicious to fry directly, old and uncooked, beef should do this, pay for the beef, if it is to make steak, you must first marinate it and put a little cooking wine, salt, pepper, pepper powder 13 spices for marinating, about an hour or so, and then take it out with a pan, so that the fried beef is tender and delicious.

Beef is definitely not delicious to fry directly, first of all, we have to choose the beef with less tendons, and then put in a variety of spices and salt, and the light soy sauce of monosodium glutamate can be fried directly after marinating.

Beef is not delicious when fried directly. Cut the beef into pieces, pat it with a knife to make the meat loose, add seasoning and feed for two hours, and then fry it to make it fresh and tender.

If this beef is fried straight, it is not so delicious, so you still have to add some soy sauce, a little salt, and fry it a little better, so that it tastes no fishy smell and is delicious.

When the beef is fried directly, be sure to put seasonings. Take black pepper, for example. Cumin powder. In this way, the fried beef is delicious.

After the beef is cut, it is salted with light soy sauce and salt, and then used to fry it to taste better.

Is it delicious, the beef is directly connected to the beef and sprinkled with seasoning, put black pepper and bluntly fry the steak raw.

Is it delicious to fry it directly? The beef is fried and eaten, it must be delicious, and because it is like a steak, I didn't see it, but it was really delicious and delicious.

I don't think it's delicious to fry it directly, you have to pat it loose and marinate it with ingredients before frying it to be delicious.

Unless it's very good beef, it should be marinated and then fried to get flavorful.

The fried steak is of course very tasty.

Beef is rich in protein and low in fat, so it is delicious and loved, and enjoys the reputation of "the pride of meat". Moreover, it can improve the body's ability to resist diseases, and beef has the effect of warming the stomach, which is a good product for the cold winter. Traditional Chinese medicine believes that beef has the effect 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 shortness of breath and weakness, muscle and bone soreness, anemia and long-term illness and yellow and dizzy face.

Fried beef is very popular in my house because children love this dish.

Ingredients: 250g beef, 1 sweet potato, tofu cubes, 1 sausage;

Excipients: 1 teaspoon spicy fresh, 1 tablespoon peanut oil, 1 teaspoon of chicken essence, appropriate amount of salt, 1 teaspoon of light soy sauce, 1 teaspoon of sesame seeds, 1 teaspoon of cumin, 2 teaspoons of chili noodles, appropriate amount of black pepper.

Thinly sliced fried beef, place on a plate and set aside.

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Peel the washed sweet potatoes, cut them into thin slices and place them on a plate.

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Place all the seasonings in a saucer and stir well.

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The sausages are cut into thin slices, and the tofu is cut into thin slices 5 cm long and 1 cm thick.

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Preheat the electric baking pan, put the beef, sweet potato slices, tofu and sausage into the electric baking pan, fry until browned on both sides and eat.

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Place the fried meat on a plate, add the sauce and serve.

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Tips: Fry the meat of beef, carefully select the tender one when buying, slice it after freezing, and marinate it for 10 minutes with a little starch, mirin, cooking wine, salt, spicy fresh, sesame oil, chicken essence, etc.

2 If you don't have an electric baking pan, use a frying pan at home, add a few drops of oil to the pan and wipe it with a table of paper, heat it slightly, fry the meat slices until they change color, and sprinkle the plate with barbecue seasoning sauce. The taste is rich barbecue, tender and delicious.

First, marinate the steak to taste, then heat the pan, and then put the steak on high heat to seal the edge and fry it for 5 layers to be more tender. Don't fry too old.

Steak making is actually a very complicated science, because in the process of making steak, not only must the parasites in the steak be completely killed, but also the taste of the steak cannot become too old, because if the steak tastes old, it proves that the dish has failed. When you see people eating steak in the TV series, the rich soup that flows out of it is because of the unique skills of these chefs, so how can making steak at home make the steak tender?

How do you fry steak to make it tender?

Ingredients: steak, olive oil, black pepper, salt.

Method: 1. Make sure your steak is a good steak, a little thicker is better, if it is too thin, the outside is fried until it is burnt, and the inside is already overcooked;

2. Preheat the pot over medium-high heat for 5 minutes, and sprinkle salt on the steak at the same time. Then sprinkle the black pepper on top;

Note: Put a little more coarse salt, if you use fine salt, you can put a little less, and even less if the steak is thin!

4. When the salt is added and the oil is added, you can put it in the pot. When you get out of the pot, you must hear the sound of "crackling";

How to fry steak before it is tender The home-cooked practice of steak.

5. It is very important to fry steak not to be too anxious to turn it over. If you turn it over immediately, it will stick to the pan, and the color will be white and not good-looking. Turn the noodles almost every minute;

6. After you have fried for a few minutes, you can make a plate. After frying the steak, you don't cut it right away, let it sit for 2-3 minutes to allow the juices of the steak to suck back into the cells;

Note: If the steak is thin, 4 or 5 minutes of frying should be fine, and the salt and black pepper should be reduced to a certain amount.

7. Then, you can slice the pesto butter and put it on top of the steak, or you can use black pepper sauce or butter sauce, and then you can directly cut two slices of butter and put it on the table;

8. Finally, the steak will be pink when cut out, but it will not be bloody, and it is ideal for 7 medium rare.

Dietary contraindications. Beef should not be eaten with brown sugar, white wine, chestnuts, leeks, pork or snails.

Steak doneness. Unlike most other cooked dishes, steak is usually not cooked until it is fully cooked, but can be adjusted to a personal preference. The degree of raw familiarity is distinguished by an odd number, which is mainly divided into:

Whole raw steak: Raw beef that is completely uncooked, and is only used in certain dishes such as beef tartare, kitfo (Ethiopian cuisine) or raw beef salad.

Near-raw steak: The front and back sides are heated on a high-temperature iron plate for 30 to 60 seconds, the purpose is to lock the moisture inside the steak, so that the external meat quality and the internal raw meat mouth produce a poor taste, the outer layer is easy to hang juice, and the inner layer of raw meat maintains the original meat taste, and the visual effect will not be as unacceptable as eating raw meat.

Medium Rare Steak: The inside of the steak is blood red and kept at a certain temperature throughout the inside, and there are raw and cooked parts.

1. One hour before cooking, remove the steak from the refrigerator.

2. Season the steak with salt and pepper or a dry marinade.

3. Use a cast iron pot or aluminum pot when frying steak, so that the heat can be evenly distributed in the spring liquid.

4. Burn on high heat until the meat is placed in the pot with a hissing sound.

5. Most of the American graded steaks (naked eye, sirloin) can be fried without oil. But the leaner Woo Sen and tougher parts of the meat, before cooking, it is better to coat them with olive oil and vegetable oil.

6. Fry the steak in an uncovered pan for 2 minutes; Flip over and fry a 1-inch steak for 2 minutes until it is medium-rare.

7. Test the rawness of the meat with a thermometer. For an inch-thick steak, fry for 4 minutes (2 minutes on each side) at the beginning, then another 3 to 5 minutes until five mature.

Note: When cooking the steak, absorb the excess oil so that it does not turn into a fried steak; Since the temperature of the grip in the middle cavity continues to rise after leaving the fire, it is covered with tin foil for 5 minutes.

This cooking method seems simple, but if you don't master the method when cooking at home, the beef you accidentally make will be old and unpalatable, and the steak you eat in the restaurant will not taste good at all, so how can the steak be tender and delicious?

First of all, we buy the beef at home, first clean it with water, and then use kitchen paper to absorb the moisture from the beef skin, so that the steak will not affect the taste.

Next, we need to use the back of the knife to gently pat the beef on both sides a few times to increase the relaxation of the beef, so that the beef will not taste too hard and will be more conducive to the absorption of the marinade. Imitation.

The processed beef is added in turn, pepper, a small amount of loose salt, red wine, light soy sauce, slightly scratched and kneaded to make it flavorful, and then add an appropriate amount of cooking oil and mix well (pepper is best to use freshly ground pepper, it will taste more flavorful, now there is a freshly ground pepper bottle, it is also very convenient to use), put it in the refrigerator for about 30 minutes, if it is eaten for breakfast the next day, it can be refrigerated overnight, and it can be taken out for direct cooking the next day.

Put oil in a pan, what oil to put depends on your preference, Westerners like to use butter or olive oil, but I personally prefer to use rapeseed oil, I feel that the taste will be more fragrant when fried, after the oil is heated on high heat, put in the marinated beef, fry until the beef is tightened on both sides, turn off the medium heat and fry it until it is cooked to match your taste.

At first, cooking over high heat can quickly seal the surface of the meat, and the savory gravy of the sensitive type is sealed in the meat, so that the resulting beef will taste tender and juicy.