How to make corned beef delicious, how to make dry corned beef delicious

1. The meat used to make beef slices is generally selected as beef forest or beef tenderloin. No matter which part we choose, we won't buy a lot at home after all, you are like the smallest cow forest to about 10 catties, so we can buy beef directly to the supermarket to buy processed ones.

2. Go to the supermarket and buy beef meat and remove the tendons at the bottom. Put the whole piece of meat in a flat pan and put it in the freezer of the refrigerator for 1 hour, so that it will be easier for us to cut the slices. Of course, if you think you have good knife skills, you can cut it directly.

3. Whether it is frozen or directly cut beef, after cutting the slices, it should be washed with water to wash away the blood, so as to reduce the fishy smell of the beef. The beef that has been washed through the water should be placed in a hollowed-out vessel to control the water. Control the water for about 30 minutes.

4. Put the water-controlled beef slices into a slightly larger plate and prepare to marinate. Beef is salt, chicken meal, meat tenderizer meal, corn starch and water. The ratio of beef to marinade is: 2 (one pound of beef is put into one penny of salt, one penny of chicken powder, one penny of tender meat powder, and two pennies of cornstarch.)

5. Put all the marinades together and stir well with a little water, then pour them into the beef. Clockwise by hand.

Stir gently, add a little water after the water is eaten, remember not to add too much water at a time, to add little by little, generally marinated beef once I add water 5 to 6 times.

6. When you feel that the beef has eaten through the water and the beef slices are elastic when pinched by hand, the beef slices are basically marinated. But don't be in a hurry to fry it first, there is one last important process.

7. After marinating the beef slices for 40 minutes, if there is water oozing out of the beef, the spilled water should be pumped into the meat clockwise. If the amount of water and marinade includes the technique to control well'In other words, there will be no water seeping out. Finally, we're going to use salad oil.

Wrapping the beef, professionally called "oil", that is, pouring an appropriate amount of salad oil into the marinated beef, and the amount of salad oil is appropriate to wrap each slice of beef. In doing so, the oil molecules will seep into the meat, and when it is fried in a pan, the oil in the meat will expand due to heat and break the crude fibers of the meat.

The stir-fried beef will be smoother and tenderer, and the meat will not stick to each other when it is stir-fried.

Corned beef, and put 4 pancakes and cover with 1 2 grated cheese. There are layers of corned beef, caramelized onions, roasted garlic and mustard mayonnaise and another 1 2 grated cheese.

2.Add a second pancake to each pancake. Bake for 2 minutes on each side until the cake is light brown and the cheese is melted.

3.Cut each pancake into wedges and serve.

Stir-fried peas with corned beef.

Food leftovers, half a piece of corned beef left at home, with home-grown peas, fast and delicious.

Ingredients: peas, corned beef, garlic, light soy sauce, cooking oil, salt.

Steps: Step 1: Prepare the ingredients for later use.

Step 2: Preheat the oil in the pan and add the garlic.

Step 3: Pour in the peas and stir-fry.

Step 4: Pour in a bowl of water and simmer for 10 minutes.

Step 5: Add the corned beef and stir-fry.

Step 6: Pour in a scoop of light soy sauce.

Step 7: Add a spoonful of salt and stir-fry for two minutes.

There are many kinds of meat, the most commonly eaten is pork, this kind of meat is relatively affordable, and it tastes good, some will be added as accessories in many dishes, so that vegetarian dishes also have a meaty feeling, in addition to this, there is a kind of meat that most people love, that is, beef.

Ingredients: 1000 grams of fresh lean beef, 80 grams of cooked sesame seeds.

Excipients: 100 grams of cooked peanut oil, 50 grams of sesame oil, 80 grams of sugar, refined salt, monosodium glutamate, Sichuan pepper, and appropriate amount of ingredients.

Method. 1.Wash the beef, put it in a pot, simmer until cooked through, remove and let cool.

2.Cut the beef into small thin strips, put it in the pot, add 800 grams of water, put in Sichuan pepper, large ingredients (wrapped in gauze), refined salt, peanut oil, after boiling, turn to a simmer until the soup is dry, add sugar, monosodium glutamate, continue to simmer to absorb the water vapor, pick out the spice bag, let it cool, add cooked sesame seeds, sesame oil, and mix well.

Prompt. Finally, the soup and water vapor are absorbed, and then cooked sesame seeds and sesame oil are added after cooling.

Ingredients: 3 pounds of beef tendon.

Excipients: 3 grass coars, 2 tablespoons of salt, 100ml of soybean soy sauce, 7 rock sugars, 1 large slice of ginger, 1 small handful of cumin and Sichuan pepper, 3 grass fruits, a little green onion, 500ml of dark soy sauce, a little monosodium glutamate, 200ml of Shaoxing cooking wine, three stages of cinnamon, a few dried chili peppers, 4 star anise, 3 bay leaves.

Steps:1Wash the tendons.

2.Have all the spices on hand.

3.Boil a pot of boiling water, add ginger slices, put the beef tendons in, and boil for a few minutes to remove impurities and blood foam on the surface.

4.Remove and rinse with water.

5.In addition to the rock sugar, green onions, and garlic, put the rest of the spices into the spice packet.

6.Boil a pot of boiling water, put the spice bag into the water, and then add green onions, garlic, Shaoxing cooking wine, soybean soy sauce, dark soy sauce, salt, monosodium glutamate, rock sugar to taste.

7.Once boiling, add the beef tendon to the sauce.

8.Bring to a boil over high heat for 30 minutes.

9.Remove the marinated beef and cut into strips.

10.Stacked in a baking tray lined with tin foil.

11.Bake in a halogen oven at 180 degrees for 15 minutes.

12.When the time is up, turn all the beef over and bake it at 180 degrees for 15 minutes.

13.The roasted beef jerky is left to dry in a dry place for half a day.

14.Put it in a fresh box and put it in the refrigerator.

Winter marinated corned beef:

First put the beef in a ventilated place to dry the water, take an appropriate amount of salt and put it in the pot to fry, the salt is fried and scalded, put in the appropriate amount of pepper, star anise, and Guiping to continue to fry the fragrance, turn off the fire and let it cool, and then take the beef in the basin and rub it on the beef with excess salt, cover it with a cloth, and continue to rub the beef with the remaining salt the next day, repeat it several times, and then cover it with marinade for about half a month, and you can take it out and air dry.

Precautions for marinating corned beef in winter:

1.When cutting beef, you should pay attention to cutting along the lines of the beef, and cut off all the lines of the beef, so that the marinated beef is more smooth and tender.

2.When you marinate beef, you must use the right materials, and don't put it if you can't put it, otherwise the marinated beef will taste bad and have a fishy smell.

3 put": when marinating beef, be sure to put green onion ginger water, egg white, starch, so that the marinated beef is delicious, tender, not fishy or firewood, not dry, put a little starch can lock the moisture in the beef, so that the water is not lost, so these 3 seasonings must be put.

2 do not put": do not put cooking wine and egg yolk when marinating beef, adding cooking wine will make the beef hard, the taste of marinated beef will be very chai, adding egg yolk will make the beef have a fishy smell, so do not add cooking wine and egg yolk.