Which part of the beef hanging dragon is the cow, and which part of the hanging dragon meat is the c

The dragon meat is located on the beef loin on the back of the cow.

Hanging dragon meat is the saying of Cantonese people, hanging dragon is the least fat part of the cow's body, its meat is fresh and smooth, more refined, and has a unique chewiness.

The hanging dragon can be divided into hanging dragon, hanging dragon companion, and hanging dragon core.

The hanging dragon companion is the small part of the meat under the hanging dragon, which is the hanging dragon companion, because it has some fat and is more fragrant and delicious than the hanging dragon, but it is also chewed without residue. Behind the hanging dragon companion, in the pelvic crevice, you can also remove two "lobster whiskers".

The hanging dragon is the sirloin and eye meat in Western food, while the hanging dragon companion and hanging dragon core are beef tenderloin and filet in Western food. The former has a bit of a chewy taste, while the latter is basically fat-free and very tender. The aroma of the ripe hanging dragon is overflowing, and you can eat a faint fat and sweet fragrance.

Beef hanging dragon is a long strip of meat on the back of the cow, which is the part with the least fat on the cow's body, and its meat is fresh and smooth, relatively fine, and has a unique chewiness.

Almost every part of the meat has its own name, and the so-called hanging dragon meat is the beef tenderloin located on the back of the cow, which is a layer of fat and evenly tender meat attached to the outside of the loin. Let's talk about the characteristics of this hanging dragon meat.

Enumerate: 1: Hanging dragon meat is a relatively small part of the fat on the cattle, the fat is in strip-like parts, and the fat accounts for about 30 of this part of the meat. And the meat quality of this part is still relatively tender and fragrant, and it is also a meat with a certain chewiness and strength.

2: Classification of hanging dragon meat: Hanging dragon meat can be divided into three types: hanging dragon, hanging dragon companion, and hanging dragon core.

There is also another name for the Hanging Dragon Companion called Ribeye Meat Roll with Side Meat, which is located under the Hanging Dragon, specifically the two sides of the beef loin. The hanging dragon companion is more fragrant and delicious than the hanging dragon. Because it has some fatty meat, it is more delicious and delicious than the hanging dragon.

The hanging dragon core is the so-called filet in Western food. And this part of the meat can be made into filet mignon. One of the characteristics of filet mignon is that it is relatively tender, the meat is relatively loose, and the bar shape is uneven.

3: The choice of hanging dragon meat: the color of the fresh hanging dragon meat is red, and it is relatively uniform, with obvious luster and softness, and if it is not too fresh hanging dragon meat, at this time it will generally show dark red or even turn green, and the luster is relatively dull.

Choosing a good piece of dragon meat is often even more important than how you cook it. When we buy hanging dragon meat, we should pay attention to gently pressing it with our hands. If the sunken place can rebound quickly, it means that the freshness of the hanging dragon meat is still relatively high.

If the rebound speed is too slow, or even not rebounded, it means that the hanging dragon meat is not very fresh, so don't buy it. In addition, fresh hanging dragon meat has a natural smell, if the meat quality is slightly worse, it will show a pungent sour smell, if it is spoiled hanging dragon meat, it will have a little sour smell.

Hanging dragon and hanging dragon companion.

The fat of the hanging dragon is strip-like, the meat is plump and moist, the ratio of fat and lean is about 1:3, the taste is distinct, and the taste is fresh and sweet.

The hanging dragon is accompanied by the hanging dragon on both sides, and it is fatter than the hanging dragon, and the appearance and taste are almost the same as the hanging dragon, but the fat is slightly more than that of the hanging dragon, and the fat-to-lean ratio is about 1:2, so the meat is more fragrant. Many stores have incorporated the hanging dragon into the hanging dragon and mixed the products

Beef hanging dragon is a beef loin on the back of a cow.

Hanging dragon meat is the saying of Cantonese people, and hanging dragon is the least fat spike part of the cow's body, its meat is fresh and smooth, relatively strong, and has a unique chewiness. And the hanging dragon can be divided into hanging dragon, hanging dragon companion, hanging dragon core.

Wait. Beef is a good one of a variety of minerals, with more content of sodium, potassium, phosphorus, sulfur, chlorine and other elements, and iron, copper, manganese, zinc, manganese, cobalt and other elements are also rich, but the calcium content is very low. Soluble minerals (such as potassium and sodium) are easily lost with juice during the freeze-thaw process of meat; Minerals such as iron, copper, and zinc are combined with the white matter of the egg source, and are not easily lost during processing.

It's actually beef tenderloin, but it's just a different story

Beef tenderloin, the most delicate part of the cow, of course, is higher than other parts of ordinary beef, which can be called the top grade of beef. As the name suggests, beef tenderloin is the meat located in the spine of a cow, and since there is only one small strip per cow, it is very valuable. Its most striking feature is that the fat content is very low, almost all of it is lean meat, and it is tender and juicy, so it is often used to make filet mignon and teppanyaki, and home cooking methods can be used for stir-frying, slipping, shabu-shabu and other cooking methods.

Boiled beef. Ingredients: beef, cooking wine, onion, salt, enoki mushroom, hot pot base, Sichuan peppercorns, green onions, shallots, bean paste, chili noodles, cooking oil.

Production method: First of all, we prepare a piece of fresh beef, when preparing beef, it is recommended that you prepare beef tenderloin, and then clean the prepared beef tenderloin, and after cleaning, you can cut the beef tenderloin into slices.

Secondly, after the beef slices are cut, we put the cut beef slices in a bowl, then add an appropriate amount of edible salt cooking wine, then cut a little onion, put it in the beef and stir it well, cover it with a layer of plastic wrap, and put it in the refrigerator to refrigerate and marinate, and the marinating time is about half an hour.

Then, we prepare some fungus, clean the soaked fungus after soaking the fungus, cut it into shredded fungus, and then prepare some enoki mushrooms, tear the enoki mushrooms into small flowers after cleaning, and when preparing these side dishes, we can also prepare some other side dishes that we like to eat. Then blanch the prepared side dishes in a pot, blanch the water, remove them and put them at the bottom of the pot.

After that, you can heat the oil, wait until the oil is hot, add some peppercorns, then cut some shredded ginger and green onion and put them in the pot to stir-fry until fragrant, then add bean paste and hot pot base to fry the red oil.

After the red oil is fried, we add some boiling water, and when the water boils again, we can put the marinated beef in the pot one by one. Wait until the beef Li Xin meat is cooked, prepare some water starch and pour it into the pot, stir well, and then turn off the heat.

After turning off the heat, you can pour it into the liquid basin with the side dishes before, then sprinkle some chili noodles, white sesame cumin powder, deposits and minced garlic, and then heat the oil, and wait until the oil is hot and poured into the plate.

I think it should be beef tendon meat, because the meat of beef tendon is better when he cuts it out.

Hanging dragon meat is a Cantonese saying, and it is the place on the back of the cow's neck. The meat there is more refined and has a unique chewiness. When boiled in hot pot, the taste is relatively tender.

Hanging dragon is a long strip of meat on the back of the cow, it is the least fat part of the cow's body, its meat is fresh and smooth, more refined, and has a unique chewiness. The hanging dragon is a large category, and it can be divided into hanging dragon, hanging dragon companion, and hanging dragon core.

The dragon meat is located on the beef loin on the back of the cow. It is the part of the cow with the least fat, and it tastes chewy and delicious.

The dragon comes from the long strip on the back of the cow, and the flesh is plump and moist.

The beef loin on the back of the hanging dragon cow, the hanging dragon can be divided into hanging dragon, hanging dragon companion, hanging dragon core, hanging dragon with the best taste, fat distribution in **, fat, thin moderate, fragrant, no slag!