How long can raw beef be marinated, and does sauced beef have to be marinated for 24 hours?

When the raw beef is marinated, I recommend about half an hour. Here's a look at the correct way to make corned beef:

Ingredients to prepare: beef fillet, sesame oil, beer, pepper, cornstarch.

Method: First of all, the beef bought back should be removed from the fascia, generally our side is handled by the meat boss, and the beef bought back has no fascia, and can be cut directly. Cut into thin slices, the thinner the better, and the shorter the blanching time.

If you don't know how to cut it, you can freeze it in the refrigerator first to harden it, and then slice it the same.

Put the cut beef into a large basin, pour in the appropriate amount of beer, and stir quickly in one direction to allow the beef to fully absorb the beer. Then add salt, pepper, sesame oil and stir well in one direction.

Then add the egg whites.

and starch, starch can be tried corn starch or pea starch, and quickly stir in one direction for 2 minutes again.

Cover the mixed beef with plastic wrap.

Put it in the refrigerator for half an hour, and put it on a plate when you use it. If you want to eat spicy beef, add chili powder and peppercorn powder, and evenly dip the seasoning. If you don't eat spicy, tender beef, spicy beef is not acceptable to ordinary people, it tastes too good.

Ingredients for making tender beef: Beef, in fact, many parts can be eaten, and if you want to make it at home, I recommend using snowflake meat.

Or beef tenderloin, or even the whole beef. This is followed by beer, salt, pepper, sesame oil and starch. Meat tenderizer powder or baking soda is usually used.

It's here to make the beef tender, but at home it is recommended to try it with beer.

Ingredients for corned beef.

Salt, pepper, tenderizer, egg whites, sugar, oyster sauce, corn starch, cardamom powder, tara root vanilla.

In addition, we take the measure of constantly pumping water into the beef.

Method 1: 1) Slice the beef, then chop the beef slices with a knife (but do not cut them);

2) Put the beef slices into the container, then add oyster sauce, sugar, pepper, cardamom powder, tara root herbs, and tender meat powder to stir it evenly, and then add egg whites and corn starch to whip the beef continuously, at this time, add water, let the beef fully absorb the water, the water should be added in stages, and the amount should not be too much each time, and then add water after the water is sucked up by the beef, until the beef is full of water and then add salt. Then add an appropriate amount of water and whip thoroughly. Refrigerate and serve.

Method 2: 1. Put the fresh beef in the water and cook it first, and then put it in a ventilated place to dry for a day.

2. It is best to marinate in a glass jar, remember that there can be no water in the glass jar, put in the dried beef, sprinkle with some salt, fish sauce, and a little peppercorns.

3. Boil the water, put some ginger and wolfberries in the water, boil for half an hour, and pour the boiling water into a glass jar after the boiling water completely changes to room temperature water.

4. The glass jar is completely sealed for two months and can be eaten after taking it out.

Specific matters: 1) Do not cut the queen mother of the beef slices;

2) The seasoning should be added in turn, and salt must not be added first;

3) The water should be added in batches, and it should be sufficiently large;

4) It is best to marinate and use it now, and do not leave it for too long after marinating.

It is not necessary to marinate the beef sauce for more than 24 hours before making it, but if it is cooked for too little, it will not taste good. How long you want to marinate depends on what you want to do with the beef. If you want to make sauced beef, the marinating time will be very long, usually an hour or two.

The seasoning for two catties of raw beef marinated meat is Sichuan pepper, ginger, bay leaves, grass fruit, onion, celery, coriander, plus a pound of soy sauce and beer. Put the meat and seasonings together in plastic wrap and put in the refrigerator for 24 hours before starting to cook.

How to store beef in sauce:

Keep the plastic wrap up and put it in the refrigerator, the -6 degree refrigerator can keep it fresh for about 1 week, -12 degrees can keep it fresh for about 15 days, -18 degrees can keep it fresh for 1 month, and -24 degrees can keep it fresh for 3 months. Before putting it in the refrigerator, it is best to cut it into pieces and put a little salt, then put it in the refrigerator for 1 day (slowly dehydrate), then take it out to let the water drip out naturally, and then wrap it in a food bag and put it in the refrigerator, which can be stored for a longer time. When it is melted, it can be slowed down by warm fire, and how much is used should not be frozen after melting.

1 to 2 hours.

The beef bought back is first rinsed with clean water to wash the blood on the surface, and the marinated ingredients need cooking wine.

Soy sauce, oil consumption, these ingredients play a role in removing the smell and improving the freshness, and at the end you should put in a spoonful of clear oil or peanut oil.

Enhance the taste. Beef is rich in protein, but at the same time it is easy to cook, so you must pay attention to the time when cooking, otherwise the meat will be very old after cooking for a long time.

Once the beef is marinated, we pour it all into the pressure cooker.

and then add an appropriate amount of water to it. Continue to simmer for 40-60 minutes, then turn off the heat. Don't rush to serve it out after turning off the heat, but still need to marinate it, let the beef continue to marinate in it for a few hours, and then take it out and slice it to eat.

Precautions when marinating beef:

1. Wash the beef. The beef bought from the vegetable market has a lot of dust, bacteria, and a lot of blood. Therefore, it is necessary to rinse with live water, rinse more, and wash off the fishy smell of beef, remembering that hygiene and safety are very important.

2. Don't marinate for too long. Don't put too much seasoning, the purpose of marinating is to make the beef smoother and softer, so that it won't get old, but it will be marinated for too long. Putting too much seasoning can affect the taste of the beef itself, which in turn affects the taste of the whole dish.

Beef marinated for a day is fine.

Ingredients: 800g beef tendon meat

Excipients: an appropriate amount of old braised soup, an appropriate amount of green onion, an appropriate amount of ginger, an appropriate amount of cooking wine, an appropriate amount of pepper and salt, 3 fragrant round knuckle leaves, 2 star anise, 20g of Sichuan pepper, 1 piece of cinnamon, 2 grass fruits, 30g of dark soy sauce, 30g of rock sugar

1. Wash the beef tendon meat, massage the beef tendon meat with your hands, and marinate it with fried pepper and salt for 1 day.

2. Rinse the marinated beef.

3. Put cold water into a pot, add green onions, ginger and cooking wine to boil and blanch.

4. Remove and cut into large pieces.

5. Prepare all kinds of seasonings.

6. Pour the old brine and an appropriate amount of water into the pot, add all the ingredients, boil over high heat and cook for 10 minutes, then put in the blanched beef tendon, cook for 2 hours, and use chopsticks to easily pierce and mature.

7. Soak the beef in the braised soup overnight.

8. Slice the marinated meat.

The braised beef in the restaurant is very salty, and the meat is not very fragrant, so it is not as delicious as making it at home.

**。Many people braised beef either does not taste good, or the taste is woody or too soft, which shows that the stewed beef has failed.

In order to make beef taste good, it is necessary to know the amount of condiments, the proportion of water, and the cooking time.

Traditional stewed beef recipe, condiments include cinnamon, monk fruit, angelica, dried chili, star anise, cumin.

The home version requires only soy sauce, green onions, ginger, and Sichuan peppercorns, and although the seasoning is simple, it also brings out the most delicious flavor of beef.

Today, I will teach you the best way to make braised beef, so as to ensure that the braised beef you make is soft and delicious, not fishy or firewood.

Step 1: Soak in.

It is best to use beef tendon meat for braised beef, which has a stronger taste, and soak the beef in water for about 3 hours. Change the water 2 times halfway through, and soak it in cold water to make the beef firmer.

Pour cold water into the pot, put in the soaked beef, put in ginger slices and green onions, add a small amount of cooking wine to remove the fishy, blanch the water for three to five minutes after boiling, it can remove the fishy smell well, and wash and dry the blood foam on the surface after removing it for later use.

Find a deep basin, put in the blanched beef, add the ginger, green onion, and ten peppercorns in the middle of the ruler, pour in a small half bowl of light soy sauce, and mix evenly.

Cover with plastic wrap and marinate in the refrigerator for 3 hours, waiting until the beef is fully flavored before proceeding to the next step.

Remove the green onion, ginger and peppercorns, pour the marinated beef into the pot, and add the water that has not covered the surface of the beef.

After boiling on high heat, taste the taste of the soup, the soup should be saltier than usual, add an appropriate amount of salt, bring to a boil and turn to low heat and simmer for 30-40 minutes.

**。Soak the boiled beef sauce for an hour to allow the beef to fully absorb the flavor of the soup, remove it and slice it before serving.

The braised beef is fragrant and flavorful, and it is pleasant to eat with a bottle of cold beer and a bowl of rice, and the rest of the marinade can be used to marinate chicken feet, eggs, potato chips, etc.

**。**。

1. Don't blanch the beef directly into the pot, blanch it before marinating, so as to remove the fishy smell and peculiar smell in the beef.

2. Sichuan pepper can also remove the fishy smell of beef, but it can only be used when marinating meat and blanching, and it cannot be added when cooking.

3. Put the braised beef in the refrigerator and soak it for one night before eating, the flavor will be better.

Hello. The beef is marinated for half an hour, we make beef is not marinated corned beef, before making beef, marinating is to give the beef the bottom taste, to remove the fishy smell of beef.

In addition to pork, chicken, and fish, beef is also a kind of meat that many families often buy, because beef is used to make food, the taste and texture are particularly good, such as boiled beef, coriander beef, braised beef, stewed beef brisket and other delicacies, which are more common and classic. But the ** of beef is not cheap, in our place, a pound of beef costs 48 yuan, how much is the beef ** you have there?

When buying beef, I recommend that you go to the vegetable market early in the morning to buy it, because the beef at this time is freshly slaughtered, and the meat will be fresher, so you can cut whatever you want. In addition, when we choose beef, it is best to touch the beef to see if there is any water, if it is wet, it proves that it is injected with water to burn beef, and the next Zheng Zheng must pay attention to distinguish. Without further ado, let's get to the point and take a look at how to marinate the beef tenderly.

If you like the meat quality and aroma of the beef itself, then it is best not to marinate for more than ten minutes, so as to maintain the tender taste of the beef to the greatest extent, if it exceeds this time, then it is best to marinate for two hours or more to let the flavor of spices marinate the beef.

Beef is rich in protein and amino acids, and it is not advisable to smoke, roast and marinate beef to avoid the production of carcinogens such as benzopyrene and nitrosamines.

Beef is divided into yellow beef and buffalo meat, with yellow beef as the best, its taste is sweet and flat, rich in protein, fat, vitamin B group, niacin, calcium, phosphorus, iron, cholesterol and other ingredients.

Beef is rich in protein, amino acid composition is closer to the needs of the human body than pork, can improve the body's ability to resist disease, eat beef in the cold winter, has the effect of warming the stomach, and is a good tonic for the cold winter.

The marinating time of raw beef should not exceed 24 hours.

Raw beef marinade is a type of cooking that adds flavor and texture to beef. However, raw beef contains a variety of pathogenic bacteria and parasites, such as Proteus, Salmonella, Echinococcus, etc., which can multiply rapidly under suitable temperature and humidity conditions, producing toxins and pathogenic substances, which are harmful to human health. Therefore, in order to ensure that the marinated beef is safe and harmless, the marinating time should be shortened as much as possible on the basis of controlling the marinating temperature and time, and should not exceed 24 hours.

In addition, for beef that needs to be stored for a long time or at a higher level (such as dry curing, roasting and marinating), professional equipment and processes should be used, and relevant regulations and standards should be followed to ensure food quality and safety. In addition, before the beef is marinated, it should also be disinfected as necessary, using fresh ingredients and seasonings, and paying attention to details such as personal hygiene and kitchen hygiene to avoid contamination and cross-ridge infection.

Raw beef marinated in the cold room can be stored for up to six months, but the temperature should be kept below zero temperature, and it should not be wrapped only in plastic wrap, because the plastic wrap is breathable everywhere and the sealing is not enough, so it is not conducive to food preservation. It is best to use a plastic bag, which is tightly wrapped. However, if the marinated raw beef is left for too long, it will lose nutrients and cause harm to the body.

Marinating method: 1. Cook the fresh beef in the water first, and then put it in a ventilated place to dry for a day.

2. It is best to marinate in a glass jar, remember that there can be no moisture in the glass jar, put in the dried beef, sprinkle with some salt, fish sauce, and a little peppercorns.

3. Boil the water, put some ginger and wolfberries in the water, boil for half an hour, and wait for the boiling water to completely change to room temperature water, and pour it into the glass jar.

4. The glass jar is completely sealed for two months and can be eaten after taking it out.