When making beef, the beef is often fried very old, how to marinate it to be tender?

When making beef, the beef is often fried very old, how to marinate it to be tender?

There are many ways to cook beef, which can be fried, deep-fried, and stewed. They are delicious, but the most convenient is fried beef. It will come out of the pot after a few minutes.

It tastes soft and tender, spicy and spicy. It's not easy to get it right. Beef has thick muscle fibers and a strong fishy smell.

If you don't master the proper handling, it will fry old and fishy, wasting good beef.

When frying beef, many people believe that "marinating" is the key to tenderizing the beef. When marinating beef, you add salt and cooking wine. This is the wrong way.

Start marinating beef, do not add salt and cooking wine, which will precipitate water out of the beef, so that the taste is not tender, and the cooking wine also has the taste of spices, which will destroy the umami of the beef. Pour in some beer, mix it with your hands and steep for 2 minutes. Beer has a light wheat flavor, which is a good ingredient for removing odor and flavor, and it is also rich in carbon dioxide, which makes beef more tender.

Stir-fried beef] Ingredients: beef, onion, coriander, millet pepper, ginger, salt, white pepper, chicken essence, soy sauce, cooking wine, starch, egg white, cooking oil.

Prepare a serving of beef tenderloin, cut it into thin slices, put it in a bowl, and prepare it for marinating. Condiments are the key to pickling. If you're wrong, it can easily get old.

Add a spoonful of white pepper, a spoonful of soy sauce, a spoonful of cooking wine, a spoonful of starch, and egg whites to the beef. Finally, add a little cooking oil to lock in the water. After grasping and stirring, marinate for about 20 minutes to remove the fishy smell and make the beef more tender.

Next, cut the onion into strips, cut the coriander into long pieces, cut the millet pepper into rounds, and shred the ginger, all of which are set aside for later use. Once the beef tenderloin is marinated, we can stir-fry. Heat the oil in the pan.

Once the oil temperature rises, pour the marinated beef into it and fry it with a spoon.

After a while, you'll see the beef change color. At this time, take it out first and put it in a bowl for later use. Next, pour the oil into the pan again. Once the oil is heated, add the onion and sauté briefly. Then pour the ginger and millet pepper into the pan and sauté until fragrant.

Next, pour the beef back and continue to fry for about 1 minute, then add an appropriate amount of salt and chicken essence, and then add a little raw soy sauce to taste. Once it's stirred, you're ready to come out of the pan.

If the fried beef is not old, the marinated condiments are important. It's not as simple as it says. Remember not to put salt, otherwise it will be easy to get firewood. Just add white pepper, cooking wine, soy sauce, starch and egg whites. Finally, it's best to add some cooking oil.

If you want to fry very tender beef, then you can add some starch and egg whites when marinating beef, so that the marinated beef can lock in the moisture in the meat well, so that the meat will not be fried too dry and too hard during the frying process.

Soak the beef in blood water in advance, then add salt, black pepper, light soy sauce and marinate for ten minutes, then add egg whites, do not put egg whites and marinate for another ten minutes, and drop a little oil on the surface to lock in the moisture.

You can choose to add some salt, chicken essence, soy sauce and soy sauce ginger cooking wine to it, and marinate for about half an hour.

Usually we will do the dish of stir-fried beef at home, we usually make fried beef, if the beef is not marinated first, the beef may become very old, bite, so it is also very troublesome to eat, so when we fry beef, first cut the fresh beef into thin slices, and then use tender meat powder, as well as egg whites, green onions, ginger and garlic, cooking wine to marinate it, so that the fried beef is more delicious.

First, let's prepare some fresh beef.

First we prepare some fresh beef tenderloin, then cut it into thin slices, then add some starch and egg whites to marinate the beef.

Second, when we marinate beef, we must put a little cooking oil.

In the process of marinating beef, it is very important to add a little cooking oil, because this can lock in the moisture of the beef, making the beef more tender and delicious.

3. Beef doesn't need to be fried for too long.

First of all, we will heat the oil, put in the green onions, ginger and garlic, cooking wine, and then put in the side dishes, put the beef on it and stir-fry it to get out of the pot, because the beef slices are relatively thin, and it is cooked very quickly.

Usually roast beef at home, if the beef is very hard and can't be bitten, it has a certain relationship with its own marinating, and in the process of frying, it must not be fried for too long, because the fried time is too long, so that the beef is easy to be fried, which will also lead to a bad taste.

Beef is relatively low in fat, so eat it will not get fat, if you want to ** friends, you can do fried beef at home, so it is more assured to eat, and you don't have to worry about getting fat, when we fry beef, we must pay attention to hot oil in the pot, otherwise the cold oil, it is easy to stick to the pan, if you want to eat fried beef, you can interview at home to do, very simple and delicious.

First prepare the beef, then add salt, soy sauce, light soy sauce, cooking wine, sugar, five-spice powder, marinate for 15 minutes, then heat the oil, pour in the green onion, ginger and garlic to stir-fry, put the beef into the pot, then put in the appropriate amount of chili, and then stir-fry evenly, so that the fried is particularly delicious, and the meat is also very tender. The beef needs to be marinated in advance.

If you want to fry the beef slices to be tender and delicious, you must stir-fry quickly with oil, and marinating in advance is a must, otherwise it will take a long time to fry when frying.

Yes, beef is usually marinated in advance.

When marinating, you can add a little honey and tender meat powder, stir well, so that the fried beef will taste better.

Stir-frying the beef over low heat is tender and delicious, because the low heat can slowly fry the beef and keep the inside of the beef tender, and there is usually no need to marinate the beef, because marinating will make the meat quality worse.

It needs to be marinated in advance to give the beef a bottom taste, and the marinated beef slices are put into the starch to grasp evenly, and the oil is fried over high heat.

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.

Cut the beef into thin slices, then you can add green onions, ginger, garlic, water, put it in a pot and boil, then add light soy sauce and pepper, and you can marinate.

Put the cut beef into a bowl, pour in a spoonful of oyster sauce, half a spoon of dark soy sauce, grasp and marinate evenly, then add green onions, ginger and garlic, marinate evenly, stir, and add some salt.

I recommend that it must be fried over low heat, and the time should not be too long, try to control it within two minutes, you can choose to use ginger or cooking wine.

Because beef can't stand the heat to stir-fry. You can choose to add some star anise, minced garlic juice, or tangerine peel and goji berries.

When stir-frying the beef again, you should first marinate the beef and put in a single egg white. In this way, the fried beef has a smoother and tender taste. The time should not be too long, and it will be more chai when it is old.

The old age of the beef as soon as it is stir-fried may be due to the long marinating time and the excessive firepower. Don't cut too thin when cutting beef, it's especially easy to knead when marinating late, and after the seasoning of the beef is configured, you can add some egg whites on top of the beef, so that the beef hall is fresh and tender to talk about the flavor of Li.

Prepare appropriate dry starch (corn flour, corn starch can be) in advance, adjust it to water starch in a ratio of 1:2 with water, and then put the cut beef and mutton into the water starch, grasp it well with your hands, and let it stand for 30 minutes, and it can be fried in the pan. In the case of oil explosion, the gelatinization of the starch mixed in will produce a layer of film on the surface of the beef and mutton, which reasonably locks the moisture in the beef and mutton.

Cut the beef**, add an appropriate amount of egg whites and stir-mix, let it stand for 30 minutes before stir-frying. In the case of scrambling, the egg white mixture is transformed by heat and coagulated.

It can reduce the outflow of moisture content and nutrients in beef and mutton, and make the meat texture more and more smooth and tender. Coated egg white and coated starch are applied together for better results. Stir-fried beef:

The first closed field will be cut first, cut strips along the texture, and cut into slices if the ridge disturbs the horizontal texture. "Marinate" the beef and mutton with ginger juice, mash the ginger slices and strain the juice with a sand cloth. Mix the ginger water into the cut beef and mutton, add about half a tablespoon of ginger water to 500 grams of beef and mutton, and then leave it for 1 hour, so that after the solution, the cooked beef and mutton will be tender and refreshing, and the fragrance is rich.

Prepare food in advance: a large piece of fresh beef and mutton, 2 large fresh potatoes, a small amount of rice wine, a spoonful of Pixian bean paste, a little white sugar, appropriate oil, a bag of steamed meat powder, a piece of ginger to clean and fry lamb liver, two green onions to clean and cut green onions, two Xianglai to clean and cut strips, a small spoon of monosodium glutamate. The first thing we want to use is the more tender part of the beef

Beef tenderloin. After the beef tenderloin is purchased and home, take an appropriate amount and wash it, then cut it into slices and put it in a large basin. Add an appropriate amount of rice wine to the tender beef and prepare the ginger foam to grasp well.

Then put in a spoonful of Pixian bean paste, a small amount of white sugar, a spoonful of monosodium glutamate, appropriate oil, grasp well, and marinate for half an hour to make the beef and mutton more flavorful. When marinating beef, we soak the potatoes first, then scrape off the skin with a scraper, cut it into hob pieces and wash them in water, drain the water and put them in a steaming bowl. When the time for the beef to marinate is up, take an appropriate amount of steamed meat powder and put it into the marinated tender beef, grasp it well, and put the tender beef into a bowl.

Bring the stainless steel steamer with water to a boil over high heat, put the steaming bowl into the pot and steam for 18 minutes, sprinkle the green onion section on the pot, and put in the Xianglai section.

You can choose to soak it in water first, and then put it in the pot to fry, be sure to add lard, add green onions, ginger, balls, garlic, and slow potatoes to stir-fry. The hand-made process of pickling oranges involves the addition of ginger and cooking wine.

The beef is marinated, and the oil should be more when stir-frying, and the cold pot should be dismantled, the oil should be heated, and the fried beef dishes are very delicious and rotten dates; Lihui cut the beef into slices, then add corn starch, cooking wine, green onions, ginger slices, pepper, salt, egg whites, and marinate.

I think beef and pork liver can be fried and eaten together, Bi Tanyuan has water for pork liver because of the oak, which can make the beef hand meat more tender, and the pickles used to marinate the beef have some salt in the jar.

In the past, many people liked to eat pork, but now many people love beef, which is naturally indispensable for stir-fried beef. When it comes to fried beef, I don't know if you have found a problem, that is, the beef we fry at home is always not delicious outside, especially the beef has a very hard taste, and we can't eat the tender and smooth texture of fried beef outside?

The meat is the same meat, so why is it that the taste of stir-fried beef is not as delicious as that made in restaurants? Today, I will share with you how to make stir-fried beef tender and delicious. Before stir-frying beef, marinated beef was the most critical, and many people ignored it, no wonder the fried beef was very old.

Step 1: Take about 500 grams of beef and wash it in cold water, then soak them in water for half an hour, remove all the blood from the beef and drain the water for retention.

Step 2: After the blood bubble is soaked out, clean it up again, put it on the cutting board and cut the beef into thin slices, this step we pay attention to ensure that each shredded meat is also disconnected, so that the beef will not be stuffed between the teeth, if the beef is cut along the shredded meat, it is very easy to plug the teeth, and it is easy to make the shredded meat very old and very firewood.

Step 3: After the beef is cut, drain the water and put it in the basin, then add salt, rice wine, dark soy sauce, ginger juice, black pepper, mix the beef into a symmetrical and viscous form, add an egg white, and mix again for 2 minutes.

Step 4: Ignite the fire until the oil in the frying pan is boiled, put the beef in the pot and fry it for about 40 seconds, until the beef slices are slightly curled, add Pixian bean paste and Chaotian pepper, stir-fry again until the seasoning is perfect, add salt and white sugar and stir-fry again.

Reminder: Friends who make beef fried vegetables can add vegetables here in one step, shallots, peppers and other vegetables can be put in, if you don't put other vegetables can directly fry lean meat, the taste is also very delicious.

The above is about the specific method of stir-frying beef that I shared with you today, many people will add an appropriate amount of tapioca starch in order to make the taste of the beef more tender, but we have to fry lean meat, how to add tapioca starch, we also need to add egg white, rice wine and other ingredients, so that the fried beef is tender and delicious, no matter how you eat it is delicious.

In the end, the question is, why does the beef soak the blood out in the first place? The main purpose of this step is to remove the smell of beef, everyone should remember that the blood in the beef is very fishy, if you don't soak the blood out of the small water, even if you add rice wine, ginger slices and other fishy condiments, you can't cover the fishy smell in the beef, but the blood is soaked out It's different, the beef is tender and delicious, not fishy at all.