When frying beef, how should it be marinated to make it very tender?

Put the beef in a basin, add water that cannot pass through the beef, and soak it for about an hour, soaking the beef can help remove the blood and dirt inside the beef, and it can also remove the smell of beef. Then cut the beef into thin slices and tie it to the eyes to taste. Pickled:

Take out the small bowl, put some edible alkali in the bowl, eat it with warm water and alkaline, generally the ratio of warm water and edible alkali is 1:60, stir well, pour it into the bowl and mix it with the beef, stir it evenly by hand, which can soften the fiber of the beef, make the beef better absorb water, and the fried beef is not old.

In addition to the alkaline water, add a small amount of pepper, oyster sauce, light soy sauce, oil, cornstarch (a little starch, don't add too much at a time). Once stirred well, cover the bowl with a layer of plastic film. It is best to marinate it in the refrigerator as this will make the beef tender.

After buying fresh beef in the vegetable market and cleaning it with water, clean it, put the beef in a basin, add the beef can not be water, soak it for about an hour, soaking the beef can help remove the blood stains and dirt inside, and at the same time, you can also remove the smell of the beef, make your beef more delicious, fry it out to remove the blood stains on the beef, many people will use the hot scalding method.

In fact, the method of soaking beef directly is better than blanching without affecting the taste of the beef. Once the beef has been soaked, rinse again with water. Cut the beef into thin slices and pay attention to the texture of the beef, otherwise the fried beef will be very old.

Once the beef is sliced, place in a large, clean bowl. Take out a small bowl, add some edible alkali to the bowl, eat it with warm water and alkaline The ratio of warm water and edible alkali is 1:60, stir well, pour it into the bowl and mix it with the beef, stir it evenly with your hands, which can soften the fiber of the beef, make the beef absorb water better, and the fried beef will not be old.

In addition to adding lye, you also need to add cornstarch and peanut oil, stir well, cover the bowl with a layer of plastic film, and preferably put it in the refrigerator to marinate, which will make the beef tender.

After the beef is cleaned, poke a few small holes in the beef with a fork, add green onions, ginger, garlic, cooking wine and beer to marinate, and after marinating, you can add pepper appropriately, so that the beef can become very large during the frying process.

Before marinating, you should wash the steak with water, then cut the onion into strips, put the steak into a container, add an appropriate amount of water, salt, pepper, light soy sauce, onion strips, and stir thoroughly, so that it will become very tender.

When frying beef, pay attention to the color change on the surface of the beef, and when the color of the beef turns brown, you can take it out directly, so that the beef is very tender.

Ingredients: 250g beef

Excipients: appropriate amount of salt, appropriate amount of cornstarch, 10g of ginger

1. Wash the beef and pat the meat with a knife.

2. Cut into thin slices.

3. Add salt and cornstarch.

4. Grasp vigorously and massage the beef for 10 minutes.

5. Let the salt and cornstarch completely blend with the beef.

6. Bring water to a boil and add ginger slices.

7. Use chopsticks to slowly pour the beef into the pot.

8. After the soup boils, add an appropriate amount of salt to taste.

9. Finished products.

1. First prepare a small piece of beef, and then cut it into thin slices against its texture. Cut the beef with this method, it will not be loose. Therefore, you must not make a mistake in the step of cutting beef. Then place it on a plate for later use.

2. Put a few slices of ginger and a small handful of chopped green onions in clean water, then grab them and mix them with your hands. This step is to make green onion and ginger water. Then pour the green onion and ginger water over the beef. Green onion and ginger water can replace cooking wine to remove the fishy, so that the beef is tender and has no fishy smell.

3. Grasp the beef well with your hands, let each slice of beef absorb the juice, and then add an appropriate amount of sugar to it. White sugar softens the beef and makes it more tender. Add half a teaspoon of oyster sauce and some ground black pepper.

A little baking soda makes the beef more tender and marinates the beef without salt.

4. It is precisely because of the refined salt in the beef that it will become very firewood. We use our hands to grasp and mix the beef evenly and stir until it is strong. Stir until the meat slices are sticky and glued. Crack an egg in it to make the beef even more delicious.

5. After grasping the beef well, then put a spoonful of starch in it, this step is to lock in the moisture in the beef. Then grasp it well with your hands.

6. After grasping well, pour in half a spoon of cooking oil, so that the fried beef will be more smooth and tender. After this step, the beef becomes tender and juicy, and it is not fishy.

Preparation of corned beef (the method of making beef tender) :

Method 1: 1. Cut the beef into thin slices, add soy sauce and cornstarch and grasp well.

2. Add cold water little by little, and grasp it with your hands every time you add it, so that the beef can fully absorb the water.

3. Finally, add oil (lock water), grasp well, and marinate for more than half an hour.

Method 2: Marinate with tender meat powder for about 20 minutes, then rinse with water, season the beef with light soy sauce, dark soy sauce, egg white, cornstarch water, and beat the beef for half an hour.

Pro, the following methods can be tendered with corned beef:1Before cutting the beef, it is best to put the beef in the refrigerator and freeze it, and then cut off the fiber of the beef against the texture of the beef, so that the beef from the sauce will be tender, and then put the cut beef slices into a large bowl and thaw it slightly.

2.Then slice the ginger and the shallots into sections, put them in a bowl, then pinch out the green onion and ginger juice by hand, then put in water, soak for 10 minutes and set aside. After the beef is thawed, put it in cold water and soak it for 10 minutes to soak the blood water off.

When the time is up, squeeze out the water, this step is very important, and only when it will marinate can absorb the flavor of the seasoning.

3.Put the beef back into the bowl, put in the soaked green onion and ginger juice in three times, knead evenly, do not put salt and cooking wine when marinating the beef, otherwise the beef is old and firewood, and then pour in a little dark soy sauce color, oyster sauce, white pepper, sugar, knead evenly, white sugar has the effect of softening fiber.

4.Then beat in an egg white, knead evenly, then put in corn starch, grasp it again, corn starch can lock the moisture of the beef, and then seal a layer of cooking oil, which can lock the moisture, and the beef slices are not easy to stick together when it will be fried, and then wrap it in a layer of plastic wrap and put it in the refrigerator for 2 hours, whether it is fried or boiled beef, it can be very tender.

Hope it helps. Happy Chinese New Year [celebrate] [celebrate] [celebrate].

Pickled:Beef (pinyin: niú ròu), refers to the meat obtained from the cow, is one of the common meats, ** can be cows, bulls, heifers, the muscle part of the cow can be cut into steak, beef pieces or cowboy bones, can also be mixed with other meat to make sausages or blood sausages, other parts can be eaten oxtail, beef liver, beef tongue, beef shutters, cattle pancreas, cattle thymus, cow heart, cow brain, cow kidney, cow whip, beef intestines can also be eaten, but often used to make sausage clothing, beef bones can be used as feed.

Steers and gilts are similar in quality, but steers have less fat, older cows and bulls are coarse and hard, and are often used to make ground beef, and beef cattle generally need to be fattened and fed with grains, dietary fiber, protein, vitamins and minerals.

Beef is the third most consumed meat in the world, accounting for about 25% of the meat market, behind pork (38%) and poultry (30%), with the United States, Brazil and China being the top three countries in the world for beef consumption. In terms of annual consumption in 2009, Argentina ranked first with kilograms, the United States for kilograms, Europe for kilograms, the largest beef exporters include India, Brazil, Australia and the United States, beef products have an important impact on the economies of Paraguay, Argentina, Ireland, Mexico, New Zealand, Nicaragua and Uruguay.

Beef is rich in protein, amino acids. It can improve the body's ability to resist disease, and is particularly suitable for people who grow and develop and recuperate after surgery and illness in replenishing blood loss and repairing tissues.

Traditional Chinese medicine diet therapy believes that eating beef in the cold winter has the effect of warming the stomach and is a good tonic for the cold winter. Traditional Chinese medicine thinks:

Beef has the functions of nourishing qi, nourishing the spleen and stomach, strengthening muscles and bones, dissolving phlegm and relieving wind, quenching thirst and salivation. It is suitable for people with sagging middle qi, shortness of breath, weakness, muscle and bone soreness, anemia, long-term illness and yellow face.

How do you make corned beef tender? Learn these 3 steps, the beef is delicate and tender, and it is better than a restaurant.

How do you marinate beef to make it more tender? 30 years of chef experience sharing, beef is as tender as tofu!

1. Ingredients: appropriate amount of beef, appropriate amount of cooking wine, appropriate amount of ginger, appropriate amount of salt, appropriate amount of Sichuan pepper powder, appropriate amount of chili powder.

2. Clean the beef, drain and cut into thin slices.

3. Cut the ginger into thin slices; Place the beef flakes on the cutting board and pat the back of the knife about 3-5 times; This pickling is more flavorful.

4. Put in an appropriate amount of cooking wine, add an appropriate amount of salt, and spread evenly.

5. Sprinkle a small amount of chili powder and pepper powder, add ginger slices, and marinate for 30 minutes. It's time to start frying.

6. Heat the steak pot until it emits white smoke slightly, and the butter melts. If not, you can also use regular stir-fry oil. Add the steak and do not stir-fry over low heat.

7. Fry on low heat until the meat juice oozes from the surface of the steak, change to medium-low heat, turn over and continue to fry on a bright surface. The exact frying time depends on the thickness of the steak, and I probably fried it on one side for more than 2 minutes.

8. If the steak is thick, you can use a clip to clamp it and fry the side, which can better lock the juice and prevent loss.

9. After the beef is fried, it can be put into the oven to heat at low temperature. Avoid cooling and affecting the taste.

You can also add a pinch of salt and 2 drops of olive oil when blanching, so that the envy will not only have some undertaste, but also make the broccoli greener. Once the vegetables are matched, you can put the steak on a plate and serve.

1. Slice the beef, add a little starch, soy sauce, cooking wine, and salt to marinate for 10 minutes with the remaining egg white.

2.Add a few drops of oil to the frying pan and wipe it with a sheet of paper, fry the key meat slices until they change color, and sprinkle the barbecue seasoning powder on the plate.

Beef is marinated in this way, and it is tender and refreshing, and it must be collected.

1. Please put the steak in the refrigerator and freezer room, of course, back to the early imitation ice, drain and stay. You can sprinkle a small amount of salt to marinate it in advance, and you can add salt if you can eat it.

2. Bring the steak to a boil, boil until slightly smoking, put the yellow cream to dissolve, and shave the oil out of the beef. If not, it is okay to use ordinary roasted vegetable oil. Add the steak and do not simmer.

3. Fry on low heat until the surface of the steak seeps out of the juice, change the Chinese fire, and flip the steak fiber and fry again. The actual frying time depends on the thickness of the steak, and it takes about 2 minutes to fry on both sides.

4. If the steak is thick, you can pinch it with an iron clamp and fry the side, which can lock the juice more strongly and avoid outflow.

5. After the beef is fried, it can be put into the electric oven for ultra-low temperature heating. Prevent it from getting cold and affecting the taste.