What beef is best and which is better?

Jiangxi Huang Shanghuang's sauce beef is the most delicious

Black pepper beef tenderloin Ingredients Ingredients: 250 grams of beef Ingredients: 1 onion 1 persimmon pepper Seasoning:

Freshly ground black pepper Salt Sugar Baking soda Starch Soy sauce Red wine (cooking wine is also available) Oyster sauce Barbecue sauce (it is best to prepare some, it is sold in supermarkets) Tomato sauce Egg white Ginger Garlic Method: 1. Shred the onion and bell pepper. Ginger and garlic slices.

2. Cut the beef horizontally into slices about centimeters, then use a rolling pin to make it soft, and finally cut it into strips of about centimeters. 3. Mix a pinch of baking soda, starch, egg white, water and soy sauce into a sauce, put the cut beef, ginger and some black pepper into the marinade for more than 3 hours, add oil and mix well before stir-frying, and marinate for about 30 minutes. 4. Mix soy sauce, oyster sauce, barbecue sauce, a teaspoon of tomato sauce and sugar, mix well, and mix into a thin sauce for later use.

5. Heat the pan with cold oil (put more oil), high heat, add ginger slices and garlic slices and stir-fry until fragrant, and finally add 0 marinated beef and stir-fry, add red wine halfway to remove the fish. Wait for the meat to change color and remove from the pan. 6. In another pot, heat the pan with cold oil, add the onion and stir-fry until fragrant, add the bell pepper and the fried beef on top, and finally add the juice prepared in the fourth step, stir-fry a few times out of the pot.

Sprinkle with freshly ground black pepper Tips: 1, Choose tenderloin and other parts of the beef, and it must be fresh! Otherwise, if you choose the kind of meat that is older, you won't be able to fry it tenderly!

2. When cutting, cut the meat into slices along the fiber. Then use a rolling pin to beat the meat and make it tender. 3. The marinating of the meat is very important, and the purpose of putting baking soda, starch and oil here is to make the meat more tender.

In addition, when frying, the heat should be large enough, the base oil should be enough, and the speed should be fast enough. Otherwise, all the work done will be wasted. 4. The juice in the fourth step must be prepared in advance and mixed in the pot, otherwise it is easy to fry the meat for age.

Barbecue sauce can add a unique flavor and make your dish unique! McCormick's black pepper is very authentic, not only delicious, but also full of flavor, just spicy. Please add it in moderation.

1.Scalper. Cattle can be regarded as the most delicious and most commonly eaten cattle.

Yellow beef is often sold in the market, so we often buy yellow beef. The distribution of cattle is relatively wide, almost in the north and south of China. In addition, the meat of cattle is relatively tender, and the bones are not too hard, so there will not be too much fat.

It is also the most effective.

What beef is delicious, I think my personal favorite is Wagyu beef eye, which is particularly delicious when eaten in hot pot or fried.

You can try pan-fried steak or black pepper beef tenderloin, and the variety can be Wagyu beef or Inner Mongolia.

Different people like it differently.

People in different places have different preferences for beef.

Yellow beef is better.

Buffalo meat is the meat on the buffalo, in the process of cooking, it is difficult to cook, the meat is rough, so it tastes particularly woody, the taste is not very good, it is difficult to chew, chewing in the mouth, a bit like biting beef-flavored wood residue, and the taste is not fragrant enough; Yellow beef is the meat of the cattle, and the yellow beef is easy to cook, the taste is smooth and delicious, and the fragrance is rich, whether it is stir-fried vegetables or stewed soup, it is very delicious.

How to eat beef

1. Braised beef

1. Cut the beef into large pieces and put it in a basin, add cold water to submerge the beef, 2 tablespoons of cooking wine, and soak for about 2 hours, so that the beef can be more tender after cooking.

2. Boil water in a pot, add ginger slices to boil, pour the beef into the pot and blanch for 3 minutes, remove all the color and set aside.

3. Add a little oil to the wok, put in 10 rock sugars, fry the sugar color over low heat, turn reddish brown after the rock sugar melts and bubbles, pour the beef into the pot to control the dry water and stir-fry until all the colors are applied, add shallots, 3 cloves of garlic, 2 dried red peppers, 5 bay leaves, and 2 star anise over high heat to stir-fry the fragrance.

4. Add 2 tablespoons of Pixian bean paste, 3 tablespoons of light soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of sugar, an appropriate amount of salt and stir-fry evenly over high heat, add the water that submerges the ingredients and bring to a boil.

5. Pour all the ingredients and soup into the pressure cooker, cover the pot, steam for 20 minutes, turn off the heat and continue to simmer for 5 minutes.

2. Stir-fried beef with onions

1. Cut the beef into thin slices. When cutting beef slices, don't cut along the texture, but cut the texture horizontally, so that the cut beef has no long fiber and is easier to chew.

2. After the corned beef is sliced, add 2 tablespoons of light soy sauce, 1 tablespoon of cooking wine, an appropriate amount of shredded ginger, salt and monosodium glutamate, grasp it well and marinate for 10 minutes to taste.

3. After the beef is marinated, you need to add about 5 tablespoons of water, keep stirring in one direction, until the water is completely absorbed by the beef, there is no residual water in the bowl, add a spoonful of dry starch and continue to grasp well. Pour in a spoonful of oil and stir well to complete the lock in water, and the beef will not be fried at will.

4. Add an appropriate amount of oil to the pot, after the oil temperature is 60% hot, add green onions, ginger, garlic and dried chili peppers to stir-fry the bottom of the pot, pour the marinated beef into the pot, turn to high heat and stir-fry until the beef changes color.

5. Shred the onion, pour it into the pot and continue to stir-fry for 1 minute, add a spoon of pepper, an appropriate amount of salt and monosodium glutamate to taste before leaving the pot, stir-fry evenly and then get out of the pot.