How to marinate tender beef in hot pot, and how to marinate hot pot beef to make it more tender?

.Shabu beef should be marinated before it is tender, and the method of marinating beef is.

Ingredients: beef, starch, green onion and ginger water to taste: oyster sauce, salt, sugar, pepper, light soy sauce.

Prepare 250 grams of beef, it is best to choose tenderloin for beef, you can let the stall help cut it, or you can cut it yourself at home, be sure to cut it against the grain and cut it thinly. Slices, how to marinate shabu beef to be tender? Do you want to add any special spices?

Shabu beef should be marinated before it tastes more tender.

So you can just add some of your favorite seasonings to the fresh beef, and then add a little lemon juice, so that it tastes good.

The best additives to make beef tender are natural and non-toxic food additives, and when stewing beef, add some hawthorn, lemon and onion. When stir-frying beef, marinate it with cornstarch and egg white in advance to make it more tender. Another is food additives, including alkali, baking soda, nitrite, tender meat powder, etc.

But don't do too much, or it can cause food poisoning or damage to many nutrients.

Not only additives can make beef more tender, but there are also skills in selecting beef and processing and cooking, such as choosing brisket when stewing, loin when stir-frying, cutting against the grain, and stir-frying quickly when stir-frying.

Food additives are divided into two categories: natural substances and synthetic substances. Many people may talk about food additives, and when it comes to food additives, they think that it is a very harmful thing? This is a misconception about food additives.

In fact, why do many foods use additives, one is to change the original color, taste, texture, etc., and the other is that although food additives cannot be eaten alone, the use of a certain amount of it can also prevent the breeding of bacteria and microorganisms, can extend the shelf life, and prevent the occurrence of food poisoning.

Third, some foods use food additives, or to improve food quality and nutritional value. In general, as long as it is not used in excess, it is not harmful to the body. Let's talk about what are the food additives that make beef very tender and tender?

The first point:There is no need to use edible food additives to make tender beef at home. Because you don't make a lot of food, you have to cook it right away.

Therefore, the use of starch and eggs can achieve the effect, and the method of making the beef tender is mainly in the technique of squeezing the beef (how to soak in professional terms).

The second point:Restaurants make tender beef, why use itEdible powder (also known as baking soda), edible alkali, high elastin, etc.? It's not that it's about saving costs, but these costs are higher than the cost of eggs and starch.

And because of the large amount of cooking, there is also the tender beef produced in this way, the taste is more tender, the main reason is that these additives can inhibit the growth of microorganisms and bacteria after the beef is done, and prevent food poisoning.

In the end, whether you use food additives or not, when making beef, the technique is the most important, and the ultimate goal is to mix the beef, which is to keep making it, constantly stirring in one direction, and the action should be fast and the posture should be handsome.

1. There will be a layer of fascia on the beef we bought, we need to remove this layer of fascia, and then cut it into thin slices, if the beef is not easy to cut, you can put it in the refrigerator to freeze it, and then take it out is very good to cut. Choose beef with tendons because it's chewy and delicious.

2. Put a little salt to grasp the beef first, then put in wolfberry and a little corn flour in turn to increase the tenderness of the beef, light soy sauce, oyster sauce to taste, and put in a few drops of cooking wine to remove the smell of beef.

Ingredients: 750 grams of beef.

Seasoning: appropriate amount of cumin powder, appropriate amount of cumin granules, appropriate amount of chili flakes, appropriate amount of light soy sauce, appropriate amount of salt, appropriate amount of white pepper powder, appropriate amount of chicken powder, appropriate amount of corn oil, appropriate amount of eggs.

Steps: 1. First cut the beef into pieces of about the same size, then add an egg white and grasp well, 2. Add 15ml of light soy sauce.

3. Add some white pepper.

4. Add another 5 grams of cumin powder.

5. Seal the surface with some corn oil and marinate for 20 minutes.

When marinating, add an appropriate amount of starch to it, and the marinated beef will be more tender, the specific method is as follows:

Ingredients: beef, Sichuan pepper, garlic, cooking wine, chili, starch, egg white (appropriate amount each) 1, first prepare an appropriate amount of beef, and then clean it.

2. Cut the beef into slices with a knife and set aside for later use.

3. At this time, chop the dried chili pepper with a knife, and the more chopped it is, the better.

4. Add egg white, starch, minced garlic, chopped peppercorns, and chili flakes to the beef, stir well, and put it in the refrigerator for 1 hour.

5. When the time is up, take out the beef to make food, which can be used for shabu-shabu, barbecue, etc.

No matter how you cook the beef, don't put cooking wine and salt, learn this trick, the beef is tender and not woody.

No. If you want to make the beef roll smooth and tender, you need to control the time of shabu-shabu. After boiling the pot, you can eat it after a while, and the beef will be smooth and tender at this time. If it takes too long, it will get old and affect the taste.

Not necessarily, tapioca flour can also be used, and I personally think the best way is to brush it out in ten seconds, so that the beef rolls are the most tender.

If you want to make the beef smooth and tender, you can't only rely on tender meat powder. Beef is classified as meat. If you want the meat to be smooth and tender, you can use starch and you can also use egg whites.

You can shorten the time that the beef rolls are in the pot when shabu-shabu, and try not to cook them for too long, so that the beef rolls are very tender and have a good taste.

First of all, not every part can be used for shabu-shabu, can be used for shabu-shabu do not need to be pickled, eat the original taste, taste the original taste, tender, refreshing, smooth, chewy, full of oily aroma, meaty aroma, different parts of the beef have different tastes and textures, this is an important eating experience for diners, a marinade is not beautiful.

Teochew beef hot pot can be said to eat beef to the extreme, the master knows very well that part is suitable for hot pot and how to cut the best taste, the rest of the hand-made beef balls or beef tendon balls, the taste is just as delicious, there is a chance for you to taste the authentic Teochew beef hot pot can experience its subtlety.

Summary. Hello dear, I'm glad to answer your questions. The marinating method of tender beef in the hot pot restaurant is as follows:

1.Slice the beef to a moderate size, cut it and put it in a bowl, add the egg whites (don't want the yolks), baking soda, andover, cooking wine, salt, monosodium glutamate, and stir well.

2.Stir in the same direction for 2-4 minutes until the beef becomes foamy. (During the stirring process, you can add a small amount of water and stir continuously.) until the beef has eaten the water completely).

3.Add salad oil to increase the brightness, then stir well, then marinate for about 1 hour, and it is ready to serve.

4.When serving, spread it on the plate one by one, and you can spread lettuce on the bottom of the plate (cabbage, bean sprouts, etc.).

How to marinate tender beef in a hot pot restaurant.

Hello dear, I'm glad to answer your questions. The marinating method of tender beef in the hot pot restaurant is as follows:1

Slice the beef to a moderate size, cut it and put it in a bowl, add the egg whites (don't want the yolks), baking soda, andover, cooking wine, salt, monosodium glutamate, and stir well. 2.Stir in the same direction for 2-4 minutes until the beef becomes foamy.

(During the stirring process, you can add a small amount of water and stir continuously.) until the beef has eaten the water completely). 3.

Add salad oil to increase the brightness, then stir well, then marinate for about 1 hour, and it is ready to serve. 4.When serving, spread it on the plate one by one, and you can spread lettuce on the bottom of the plate (cabbage, bean sprouts, etc.).

We also found the following relevant information for you, please refer to it. Andover contains salt, so there is no need to add salt or add less. If the marinated beef is not sold out on the same day, be sure to put it in the refrigerator, seal it in plastic wrap, beat the egg again the next day, add the salad oil in it, stir it anew, and put it on a plate.

When selling, the beef can be put on several plates. The beef should be oxidized and black after a long time, and it should not be marinated too much at one time, so it should be marinated according to the business situation of the store.

The tender and delicious hot pot beef marinated is as follows:

Prepare a piece of ginger, cut it into thin strips, put it in a small bowl, add hot water, grab and mix for 1 minute, and soak for a while. Pour the prepared ginger water into the beef, grasp and mix well, until the beef is completely absorbed, and then continue to add. If you have chives at home, you can also add some green onions to make green onion and ginger water, and add it to the beef, which can play a role in removing the smell and fragrance.

Add a little soy sauce and oyster sauce, mix well to enhance the freshness of the beef. Add the egg whites, grab and mix for a while until the beef is completely absorbed, then add the cornstarch and continue to mix evenly. Ginger water can be used to remove the smell and flavor, soy sauce and oyster sauce can be used to enhance freshness, egg whites and cornstarch can be used to make the beef more tender, and finally peanut oil can be added to lock in the moisture of the beef.

How to keep beef fresh

1. Cold room preservation method: The most common preservation method is to put the purchased beef into the refrigerator for preservation, we only need to spread a layer of plastic wrap on the surface of the beef, and then put it on a plate, and put the beef directly into the cold room. Generally, this method can maintain the freshness of the beef for about two days, but it is recommended to eat it all in a short time.

2. Salt preservation method: We can also spread the fresh beef we bought back on the board, and then we only need to evenly spread the edible salt we usually eat on the surface of the beef, and generally marinate it for about three days, so that the beef can be kept fresh for about a week.

To make the beef used in hot pot tender, you can marinate it with beer, egg whites and cornstarch, and here's how to do it:

Prepare ingredients for prospective respecters: an appropriate amount of cornstarch, an appropriate amount of beef, three egg whites, half a bottle of beer 1, wash the purchased beef and put it on the cutting board and cut it into thin slices.

2. Add the prepared half bottle of beer to the beef that has been cut into bright potatoes.

3. Stir the beef and beer with your hands to allow it to fully absorb the beer.

4. After stirring, beat three egg whites into the beef.

5. Then add a little cornstarch and stir in the same direction at high speed for about 2 minutes.

6. After stirring, leave it in the refrigerator for half an hour to allow the beef to fully absorb.

7. In this way, the fresh and tender marinated beef is ready, and you can start shabu-shabu at any time.

In real life, many people like to eat hot pot, especially the beef in it, so how to marinate the beef to be tender and flavorful? In fact, if you want to make delicious beef, it is actually very simple, so I will give you a brief introduction to the marinating method of beef.

First of all, the raw materials, mainly beef, ginger, star anise, white radish, chili, soy sauce, sugar, salt, monosodium glutamate, salad oil, garlic, baby greens, fennel powder, rice wine, coriander.

The specific pickling method is as follows:

The first step is the processing of beef. Choose high-quality beef (preferably beef leg meat), first cut the beef into 2*2 cm pieces, wash off the blood stains of the beef with water, and remove the parts with tendons and cartilage when cutting the beef.

The second step is to boil the cut beef in clean water over low heat for about 8-9 minutes, depending on how long the beef can be adjusted appropriately, and then remove all the white foam on the water so as not to affect the taste. It is enough to cook until it is five mature, this step is mainly to remove foam, not cook, and put the cooked beef in a large bowl for later use.

The third step is to add water to the pot, generally half a scoop, put star anise, fennel, ginger, green onions, a small amount of rice wine, garlic, add an appropriate amount of sugar, salt, monosodium glutamate, etc., add fire to start cooking soup, wait for 30-40 minutes to boil, and put the beef in the pot.

Step 4: Prepare the radish: Wash the radish, cut it into small pieces and place it in a large bowl for later use.

In the fifth step, the beef is boiled on low heat for 20 minutes, then the prepared radish is added, and then simmered for 5-7 minutes, pour the hot pot in the pot into a large basin, and add a little coriander on top.

The sixth step is to prepare the induction cooker and put it on the dining table, put the cooked hot pot on the induction cooker, heat it over low heat while eating, and add some vegetables to it in the middle of eating, such as Chinese cabbage, vermicelli, tofu, etc.

All in all, the marinating method of beef is also very simple, and the above is the marinating method of beef.