How to make the beef feel tender, and how to make the old boiled beef tender

After thickening, stir-fry quickly, not on low heat, so that it is tender.

First of all, cut the beef horizontally into thin slices, do not cut vertically according to the texture of the meat, add some white vinegar to marinate after cutting, and then fry, and extinguish immediately when fried. Don't fry it for too long, it will feel old if you fry it for too long.

First of all, you have to choose a good beef, when cutting beef, you must not cut along the texture of the beef, but cut horizontally, cutting off the long fibers, so that it can be flavored and chewed. Add the cut beef to starch, salt, cooking wine, soy sauce and stir evenly to marinate for 10 minutes, when frying beef, the oil should be more, the oil should be hot, the fire should be large, do not fry for too long, so as not to be too old, and the beef can be removed until it changes color. If there are side dishes, pour in the beef and stir-fry slightly.

Go to the county town to consult the master of the beef restaurant, and you will know how to fry the beef to feel tender.

Soak in beer for ten minutes before stir-frying.

Stir-fried beef is both tender and delicious, first put the beef on the pot and put the seasoning, then out of the pot and then cut the beef red, put it in the pot and stir-fry. The beef stir-fried with seasonings is tender and delicious.

Slice or shred the beef, sprinkle a little starch after cutting, grasp it well, and then fry it again, it will be very tender.

First of all, we should know that the horizontal cut of beef and vertical cut of chicken, and the oblique cut of pork are delicious. Because of the different animals, the meat structure is also different, after the beef is cut into thin slices, marinated with various spices, and mixed with a small amount of water starch, so that the fried beef is fragrant and tender, delicious and delicious.

After cutting the beef, marinate it with salt and pepper, light soy sauce, egg whites and cornstarch, and stir-fry it.

Pound the beef with a heavy object a few times, and then slice it, so that it is put in the pot and quickly locked and stir-fried, and the side dishes can be put out of the pot, so that the fried beef is tender and delicious, and it will be hard if it is not fried for too long.

o If you fry the beef, don't fry it in a pot for too long, so that the fried beef will be hot, and the heat will be slightly bigger.

Add an appropriate amount of water starch to the beef during the marinating process. It will feel more tender when you eat it.

Stir-fried beef. Overview.

Cooking steps: Famous recipes. Related ingredients.

Wash the red and yellow bell peppers, peel and wash the carrots, wash the beef and cut into small cubes.

Dice the carrots, dice the red and yellow bell peppers, chop the green onions, and set aside.

Wash and cook the wheat grains, drain and set aside.

Heat the pan with cold oil, add chopped green onion and star anise and stir-fry until fragrant, add beef and stir-fry until it changes color and set aside.

Leave the oil in the pan, add the bell peppers when the oil is hot, stir-fry the diced carrots for a while, add the wheat grains and continue to stir-fry.

Add diced beef, sprinkle an appropriate amount of salt, stir-fry evenly, delicious and nutritious bell pepper beef cubes, come and taste it.

Method 1:

When cooking beef, we can choose to add red wine or honey and then stir-fry, because adding a little honey or red wine can make the meat softer and easier to cook when cooking, but it should be noted that honey should be added when the temperature in the pot is not high.

Method 2:

When cooking beef, we can add soybeans and tomatoes as accessories and then stir-fry, because adding soybean paste or adding tomatoes as accessories can accelerate the ripening and softness of the beef, and the source of tomato can also enhance the flavor of beef and make the soup more fragrant.

Method 3:

When the beef is hard, we can add some beer and then stir-fry, beer is used to fry beef better than water, and when adding water, beer can be used instead to make the hardened beef can be cooked and soft, and the effect is also very good.

The above is the specific solution of how to remedy the beef fried hard, in general, it is very simple and easy to use, I believe that everyone can quickly learn how to operate and solve it through the introduction of the above content, and be able to deal with the fried hard beef.

Ingredients for tomato beef soup.

200g beef, 3 tomatoes.

1/2 onion 1 piece of ginger.

1 stalk of garlic and 2 teaspoons of salt.

2 tablespoons vegetable oil 1 tablespoon sugar.

4 bowls of water and 2 tablespoons tomato paste.

Tomato beef soup preparation.

Step 1 Prepare the ingredients, wash and slice the beef, dice the onion, slice the ginger, and cut the green onion into white sections.

Step 2: Peel the tomatoes and cut them into small cubes.

Step 3Add an appropriate amount of water to the pot, blanch the beef after the water boils, skim off the foam, remove the drained water and set aside.

Step 4 Stir-fry the pot again, add vegetable oil, and stir-fry the ginger slices until fragrant.

Step 5: Add the beef and stir-fry until browned.

Step 6: Add the onion and stir-fry until soft.

Step 7: Add the diced tomatoes and stir-fry the juice.

Step 8Add water, bring to a boil over high heat, cover with a lid, turn to low heat and simmer for 40 minutes.

Step 9Add salt, sugar, tomato paste, green onion, continue to cover and cook for about 20 minutes.

Step 10: Cook until the soup is thick, then serve.

Ingredients for sautéed yellow beef.

250 grams of yellow beef and 200 grams of parsley.

2 line peppers and 4 millet peppers.

2 green onions and 1 tablespoon light soy sauce.

1 tablespoon oyster sauce 1 ginger.

1 tablespoon of cooking wine and 1/2 tablespoon of starch.

1/2 tablespoon pepper 2 tablespoons cooking oil.

1 gram of salt and 2 grams of Sichuan peppercorns.

Stir-fried yellow beef preparation.

Step 1: Clean the beef and cut it into small slices.

Step 2: Put the cut beef into a bowl, add grams of salt, half a spoon of pepper, half a spoon of starch, 1 spoon of cooking wine and cooking oil, and marinate evenly for about 20 minutes.

Step 3: Wash the parsley and cut it into small pieces.

Step 4Chop the garlic into minced garlic, slice the ginger, chop the line pepper and millet pepper, cut the green onion into green onion segments, clean the pepper and set aside.

Step 5: Heat the oil in the pan, pour in the marinated beef after the oil temperature rises, stir-fry over high heat to change color, then turn off the heat and put on a plate for later use.

Step 6 Heat the oil in the pan, add about grams of salt when the oil temperature rises, add the chopped ginger, minced garlic, millet pepper, line pepper, and Sichuan pepper, and stir-fry over high heat to bring out the fragrance.

Step 7: Pour in the parsley over high heat and continue to stir-fry for about a minute, and the parsley will change color and you're ready to go.

Step 8Then pour in the stir-fried beef and continue to stir-fry for about 30 seconds.

Step 9Add a spoonful of oyster sauce and light soy sauce and stir-fry well.

Step 10: Add the green onion and stir-fry twice, then you can put it on a plate and remove it from the pan.

Step 11 The fragrant stir-fried beef is complete, and it is really super delicious.

Yard on the tender meat powder and cooking wine, remember one, do not put the oil in the pot after cooking, and wait for the oil temperature to drop to 3 percent, and then put in the beef. Stir-fry over medium heat for 3-5 minutes.

If you pour the oil into the pan and heat it to 3%, can you add the beef? This method is not possible.

Because the oil is not cooked, it will taste like lettuce oil

First cut the beef into thin strips, add a little starch and let the water slide, it will be more tender in the stir-fry!

First of all, you have to buy good tender beef.

Secondly, you can't cook it for too long when you make it.

Finally, when cooking, put a small spoon of vinegar and add a little tender meat powder and mix well

Marinate it with the right amount of baking soda to be as tender as you want.

Use the tender meat powder.

If you make steak, loosen the mallet and fry it in butter to keep the meat tender.

Just add some starch or sweet potato flour!

1.Refrigeration.

Animal meat generally undergoes four chemical changes: stiffness, maturation, self-thawing, and decay. If the beef you buy is too old, put it in the refrigerator, the beef will become mature from stiffness, and the fibrous layer of the beef will break down and become more fluffy. This means that the tenderness of the meat increases.

2.Use the right knife to cut the beef.

Beef is generally treated with a knife. Generally, there is a saying that cattle and sheep are cut horizontally. Therefore, when cutting beef, you must cut it along the texture of the beef, so that the cut beef slices are thin and will not be broken.

Therefore, it is necessary to cut diagonally or smoothly in the direction of the muscle fibers, otherwise the cut beef will be very old and will break.

3.Pickling method.

Beef is marinated with salt and cooking wine. The ethanol molecules in cooking wine can denature proteins and increase water-holding capacity, which can increase the tenderness of beef. In addition, it can be tenderized with proteases. Plant proteases can degrade proteins, which can make beef tender.

4.Protective and tender.

To make the old beef tender, sometimes we will also wrap the beef with starch to form a protective layer, and the moisture in the beef is not easy to overflow, so as to maintain the water-holding capacity of the beef, so that the beef becomes tender.

Material cover state round.

1 and a half pounds of beef brisket, 1 potato, 1 carrot, half an onion, 3 green onions, 4 slices of ginger, 1 spoon of Pixian bean paste, 2 spoons of tomato paste, a bottle of beer, a small spoon of Sichuan pepper, a small spoon of dried chili, rock sugar grains, salt, hawthorn slices, coriander.

Method. 1. Clean the brisket, cut it into pieces, and soak it in cold water for 2-3 hours.

2. Cut the carrots and potatoes into hob pieces, put oil in the pan, fry them and set aside;

3. Cut the onion into a crescent shape and set aside;

4. Boil a pot of water, after the water boils, put in the beef brisket and cook for 10 minutes, skim the foam, remove it, and control the water;

5. Put a spoonful of Pixian bean paste on the bottom oil of fried potatoes, fry the red oil over low heat, put in the green onions, ginger slices, beef brisket, fry at the same time, add a whole bottle of beer, add 2 tablespoons of tomato paste, a small spoon of Sichuan pepper, a small spoon of dried chili peppers, rock sugar grains, hawthorn slices, after boiling over high heat, simmer for 1 and a half hours, put in the fried potatoes and carrots, and after 20 minutes, the potatoes are soft and rotten, add salt to the pot, and put coriander to decorate.

Tips. A few words of chatter:

1. The taste of beef brisket is better than that of beef tendon, which may be related to the fact that I like to have a fat taste.

2. Tomato sauce is not tomato sauce, pay attention, what we want here is tomato sauce, the thicker kind, the main ingredient is tomato puree.

3. If there is a lot of meat, you can increase the amount of beer, this is a soup dish, the soup is very delicious, pay attention, don't add a little white water, it will affect the taste.

4. Seeing that I didn't use cooking wine, the collapse is because beer can also remove the smell of meat, and Sichuan pepper can also have the same effect.

5. If you are afraid of spicy, you can do without dried chili peppers, I have been coughing for the past few days, so this dish has not been put in, but if you like to eat spicy, it is very refreshing to put some dried chili peppers.

6. Hawthorn is the kind of dried hawthorn, not the hawthorn slices eaten by children, which are used to help the meat soften quickly.

7. Personally, I think the beef is very delicious, the potatoes, carrots and chopped onions are very delicious, and the rice is very good.

8. If you are afraid of annoyance and have too late time, you can throw it in the pressure cooker, stew the meat for 20 minutes, turn the wok, put in the potatoes and stew until soft. The pressure cooker method does not lose the soup, a bottle of beer is sufficient, and the meat is not enough.

The secret of beef tenderness is that the beef is marinated first, the oil is boiled, the beef is added and fried until it is broken, and then other side dishes are fried, and then the beef can be fried smoothly

Ingredients: 200 grams of beef, 10 grams of pickled radish, 10 grams of pickled pepper, 10 grams of parsley, 1 egg white, 10 grams of starch, green onion, ginger, salt, light soy sauce, peanut oil.

1. Soak the beef in water to remove the blood.

2. Cut the beef into shreds against the texture of the meat, add egg whites and starch to marinate for 10 minutes, the most important thing is to grasp well after adding, and be sure not to put salt, so that the beef will be very tender.

3. Slide the beef with chopsticks and fry it until it turns white.

4. Add green onions and stir-fry until fragrant.

5. Pour in the pickled pepper and pickled radish and stir well.

6. Add light soy sauce and stir-fry.

7. Finally, add parsley and stir-fry.

<>1. Cut the beef crosswise.

2. When marinating beef, put in a spoonful of jujube and lock in the moisture with oil.

3. Be sure not to put salt when marinating beef.

1.Put oil in a pan, add ginger, garlic and green onion and stir-fry over low heat until fragrant.

2.Add watercress, Sichuan peppercorns, and a little dark soy sauce to stir-fry the red soup.

3.Pour in an appropriate amount of boiling water and boil the stock again. Add another two spoonfuls of salt, this one to your taste.

4.Blanch the lettuce leaves in the pot and remove them, put them in the soup bowl to pad the bottom, and cook the lettuce leaves for a shorter time to keep them fresh and green.

5.Also boil the enoki mushrooms in water. Originally, it was better to use bean sprouts, but if you can't buy bean sprouts, you can replace them with enoki mushrooms. After cooking, remove and place on top of the lettuce leaves.

6.The beef should be cooked for a short time, so be sure to control the heat, don't cook it for too long, the meat will get old. After the meat is cooked, remove the dish and spread it on top of the dish and sprinkle some chili noodles on top of the meat.

7.Finally, pour hot oil, pour the soup stock, sprinkle with chopped green onions, and the boiled beef is ready.

8.The beef must not be cooked for a long time, and the beef can be marinated for 15 minutes, which is easier to taste.

With additives or industrial raw materials Tender but unhealthy Unhygienic is not recommended.

Natural treatment methods: 1. Cutting beef can not be cut in the direction of the texture of the beef 2, generally marinated (whether you fry, fry, fry, boil, meat slices, shredded meat, meat strips) just cooking methods The length of marinating time is different Add salt, wine, monosodium glutamate, ginger and shallots, and sizing (with egg white, starch).

3. The heat and cooking time should not be too long.

Grab and mix with both hands or other utensils, add water repeatedly, grab and mix times (this is done to loosen the meat) and then add seasoning to starch, pour in some salad oil after the most wash, and then stir it is OK.

Generally speaking, the beef produced in this way will maintain a smooth and tender texture.