How to marinate ten catties of raw beef!

Ingredients: 10 catties of beef, green onions, ginger, garlic, 20 bay leaves, 20 cinnamon bark, appropriate amount of cooking wine, 50 spoons of soy sauce, 80 grams of salt, 20 spoons of five-spice powder, 20 spoons of black pepper powder.

Tools: spice bowl, oven, chopsticks.

1. Cut the prepared beef into finger thickness, not too small, the moisture will be seriously reduced when roasted.

2. Put salt, dark soy sauce, cooking wine, ginger, chili powder, cumin powder, ginger powder, Sichuan pepper powder, cumin grains to marinate.

3. Spread tin foil on the plate, 1 pound of beef, put a plate and a half, and put a plate after shrinking.

4. Preheat at 180 degrees for 10 minutes, add the marinated beef and turn on the hot air function, and bake for 20 minutes.

5. After roasting, wait for the preheating to dissipate before taking out the dried beef.

Put a hawthorn, a piece of orange peel or a little tea when cooking, and the beef is easy to spoil;

Beef stew can better preserve nutrients; Beef boiled in thick juice can cure chronic diarrhea caused by stomach weakness;

The night before boiling the old beef, the beef is coated with a layer of mustard, rinsed with cold water the next day and boiled in the pot, and then put some wine and vinegar when cooking, so that the old beef is easy to cook after processing, and the meat becomes tender, the color is good and the taste is beautiful, and the aroma is tangy;

When braised beef, add a little snow mushroom, the meat is delicious;

The fibrous tissue of beef is thicker and the connective tissue is more, so it should be cut crosswise, and the long fibers should be cut off, and the fibrous tissue should not be cut, otherwise it will not only be unable to taste good, but also chew it badly;

Beef is easy to turn black after being blown by the wind, and then deteriorate, so pay attention to storage;

If you want to make it tender, you must first remove the fat and soak it in wine or other liquor before conditioning, so that the protein of the meat can be broken down and become tender.

Marinated beef a pound of beef 3 money salt, 10 pounds on 3 taels, if you like to eat spicy, marinate some chili noodles, marinate for a night and take out to dry, that is, beef ganba (beef jerky), do not dry it and cook it there OK, but the preservation time is not long.

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The marinating method of ten catties of raw beef: 1. The first step is to prepare the beef. Wash the beef and cut it into slices.

Put it in a pot and set aside. 2. The second step is to put the material. In a bowl of sliced beef, add some seasoning.

Put two spoonfuls of cooking wine to remove the smell. Add three tablespoons of soy sauce. Put it on a spoonful of oil consumption to improve freshness.

3. The third step is to add water. Add a small bowl of water, which will make the beef more tender. Add a small amount of salt and a little bit of tomato, because the soy sauce has already been put in the front.

4. The fourth step is to beat the whole eggs. On top of the above, crack an egg and just beat it whole. Put two pinching of starch.

5. The fifth step, stir. Rub the beef with your hands to absorb the flavor. 6. The sixth step is pickling.

Marinate the prepared beef in the shade for two hours. In this way, the marinated beef will be easy to rot and taste delicious.

When the raw beef is marinated, I recommend about half an hour. Here's a look at the correct way to make corned beef:

Ingredients to prepare: beef fillet, sesame oil, beer, pepper, cornstarch.

Method: First of all, the beef bought back should be removed from the fascia, generally our side is handled by the meat boss, and the beef bought back has no fascia, and can be cut directly. Cut into thin slices, the thinner the better, and the shorter the blanching time.

If you don't know how to cut it, you can freeze it in the refrigerator first to harden it, and then slice it the same.

Put the cut beef into a large basin, pour in the appropriate amount of beer, and stir quickly in one direction to allow the beef to fully absorb the beer. Then add salt, pepper, sesame oil and stir well in one direction.

Then add the egg whites.

and starch, starch can be tried corn starch or pea starch, and quickly stir in one direction for 2 minutes again.

Cover the mixed beef with plastic wrap.

Put it in the refrigerator for half an hour, and put it on a plate when you use it. If you want to eat spicy beef, add chili powder and peppercorn powder, and evenly dip the seasoning. If you don't eat spicy, tender beef, spicy beef is not acceptable to ordinary people, it tastes too good.

Ingredients for making tender beef: Beef, in fact, many parts can be eaten, and if you want to make it at home, I recommend using snowflake meat.

Or beef tenderloin, or even the whole beef. This is followed by beer, salt, pepper, sesame oil and starch. Meat tenderizer powder or baking soda is usually used.

It's here to make the beef tender, but at home it is recommended to try it with beer.

Ingredients for corned beef.

Salt, pepper, tenderizer, egg whites, sugar, oyster sauce, corn starch, cardamom powder, tara root vanilla.

In addition, we take the measure of constantly pumping water into the beef.

Method 1: 1) Slice the beef, then chop the beef slices with a knife (but do not cut them);

2) Put the beef slices into the container, then add oyster sauce, sugar, pepper, cardamom powder, tara root herbs, and tender meat powder to stir it evenly, and then add egg whites and corn starch to whip the beef continuously, at this time, add water, let the beef fully absorb the water, the water should be added in stages, and the amount should not be too much each time, and then add water after the water is sucked up by the beef, until the beef is full of water and then add salt. Then add an appropriate amount of water and whip thoroughly. Refrigerate and serve.

Method 2: 1. Put the fresh beef in the water and cook it first, and then put it in a ventilated place to dry for a day.

2. It is best to marinate in a glass jar, remember that there can be no water in the glass jar, put in the dried beef, sprinkle with some salt, fish sauce, and a little peppercorns.

3. Boil the water, put some ginger and wolfberries in the water, boil for half an hour, and pour the boiling water into a glass jar after the boiling water completely changes to room temperature water.

4. The glass jar is completely sealed for two months and can be eaten after taking it out.

Specific matters: 1) Do not cut the queen mother of the beef slices;

2) The seasoning should be added in turn, and salt must not be added first;

3) The water should be added in batches, and it should be sufficiently large;

4) It is best to marinate and use it now, and do not leave it for too long after marinating.

A pound of raw beef can make about six taels of sauce beef, and the yield can reach about 60%, and some condiments must be added to it, and the cost is also very expensive.

When making beef in sauce. A pound of raw beef can generally produce eight taels of sauce beef. It depends on how much marinade you put in and how many other ingredients you put in. Beef is marinated when it is made.

It should be possible to make 500 700 grams of sauced beef, depending on the process of marinating and making, if the production process is rigorous, the amount of production is relatively large.

Sauce beef is loved by everyone, you can slice it and eat it directly, you can make beef noodles, or make a stir-fried side dish, and it is excellent with wine. Sauced beef is not difficult to make, and the choice of marinade and beef is important. Let's talk about how to do it.

Preparation of sauce beef.

Step 1

Soak the beef tendons in cold water to thaw, change the cold water twice halfway, and pour out the blood to reduce impurities and fishy smell.

Tips: The most suitable tendon meat is to choose braised beef, which is the muscles on the beef leg and the upper and lower knee joints, which are tangled together with the ligaments (beef tendons), which are long and conical, the front legs are called the front tendons, and the back legs are called the hind tendons. After marinating, it is cut, and the meat is inlaid with golden yellow translucent beef tendon to form a beautiful pattern, also called "flower cake".

As soon as the Liangshan heroes in "Water Margin" entered the tavern, they ordered two plates of beef and two jars of good wine, and what the shopkeeper brought up was "flower cake-like" braised beef.

Step 1

I cut it in half, the beef tendon on both ends of the beef tendon is a good thing, don't throw it away, marinate it with beef, it has a different flavor.

Step 1

Put the beef shank into the pot, add cold water and green onion and ginger, boil the boiling water, and the foam on the side of the pot is the impurities and blood with a fishy smell, so you should skim it off.

Step 1

After blanching, rinse the beef with warm water. Don't use cold water at this time, because when it is suddenly cold, the meat will expand and shrink, and it will become hard and not good for flavor.

Step 1

Put the beef tendon and one more tendon in the electric pressure cooker, add all the seasonings to the warm water, and pour it into the pan so that the amount of water almost covers the surface of the meat. I powdered all the spices, which is more convenient and easier to taste than putting them in a gauze bag. You can also use the pressure cooker, put it in an iron pot or casserole, and simmer slowly over low heat, which will take longer.

Step 1

Select the "Beef and Lamb" program of the electric pressure cooker, start the start. Generally, about 1 hour is fine. If it's an old-fashioned pressure cooker, it may take less.

Be careful not to stew the meat too softly, but it still has a slightly chewy texture. The beef tendon should be chewy, and the more you chew, the more fragrant it is.

Step 1

When you are done, pour it into a deep basin from the pressure cooker, and you can see that the top layer of the meat and the tendon are colored. Continue to soak the meat in the broth and let it cool.

Step 1

After cooling, you can slice and eat it directly, or you can put the cut thick slices into the soup and soak them for two or three minutes before eating.

For every 50 kg of raw beef, 25 kg of cooked meat can be produced.

Preparation of sauce beef.

1. Selection: Fresh and tender beef, supplemented by sand kernels, cardamom, cloves, cinnamon, large ingredients, cumin.

2. Cleaning: First put the selected beef into clean water, soak it for 4 6 hours, soak out and wash the blood in the beef, then scrub it with a board brush for 1 time, and then use cool water for 4 times.

3. Adjust the sauce: dilute the yellow sauce with cold water, and add salt at the same time and stir well.

4. Cooking: Put the beef into the miso soup pot and cook for 1 hour, remove the beef after boiling, and remove the sauce foam from the pot. Put bones or bamboo boards at the bottom of the pot, put lean meat and tendon meat in the middle, put old meat on all sides, mix it with old soup, add auxiliary materials, and cook for 1 hour before pressing the pot.

The method of pressing the pot is to press the beef with a bamboo board on which a large basin filled with water is placed, or a bucket of water is pressed.

5. Remove from the pot: After pressing the pot, seal the heat and cook over low heat for 6 hours. When out of the pot, it is necessary to make a light shovel and put it flat, and the meat should be placed in the bamboo drawer after it is out of the pot, so as not to break the sauce beef, and it can be cut after it is cool. It takes about 8 hours to make a pot of beef in sauce.

One pound of sauced beef requires about 2 pounds of raw beef.

Ingredients: beef (beef tendon meat), cooking wine, soy sauce, bay leaves, sauce meat seasoning, ginger.

Production method: 1. Cut the whole fresh beef keys bought back into large pieces of about ten centimeters, soak them in cold water, change the water several times, and fully soak the blood water;

2. After that, use 6-8 taels of cooking wine, 6-8 taels of soy sauce (depending on personal taste, if you like the heavy taste, put more soy sauce), a few bay leaves, a pack of supermarket-bought soy sauce and meat seasoning, a few pieces of ginger, no need to put water, and soak for more than an hour;

3. Finally, enlarge the fire and bring to a boil, change to low heat and simmer slowly, without a pressure cooker, and slowly stew out the taste is more fragrant;

4. After stewing, let it cool naturally, and then put it in the refrigerator to refrigerate. Every time you take out a piece and cut it into slices and eat it directly, it tastes so good.

If you and my friend make a pound of soy sauce beef, it usually takes at least half of the creatures to make a pound of soy sauce.

The shrinkage ratio of the beef in the sauce. One pound of raw beef can make six taels of sauce beef. That's a pound of beef in sauce, probably. Raw beef is needed for less than two catties.

It takes about a pound of raw beef to make a pound of sauce beef, and a pound of raw meat can cook 6 taels of half-cooked meat.

Generally, two catties of raw beef out of one catty of sauce beef, a pound of master can produce 7 taels, and the others can generally produce about 5 6 taels.

If you don't add glue, you need at least one and a half catties, but then the beef will look older, and add some tender meat powder appropriately, which can not only improve the meat yield, but also improve the taste, but must not be excessive.

Without additives, the quality of marinated and sauced beef will shrink by 30% to 45%, so at most 1 catty of 8 taels of raw beef, at least 1 catty of 4 taels of raw beef.

A pound of raw beef is about 6 taels of sauce beef.

It takes about two pounds of raw beef to make one pound of sauce beef

Fresh beef made into sauce beef will definitely shrink greatly, so this is why the sauce beef on the market is so high. So, how much beef out of a pound of sauce beef? How much sauce beef does a pound of beef come out of?

How much beef out of a pound of sauce beef.

After the beef is cooked, it will lose weight due to dehydration, and only 1 kilogram of raw beef can be cooked with sauce beef. According to the industry assistant, the best ultra-low-cost sauce beef on the market is simply made of beef, but in order to pursue low cost, it is likely that glue is injected into beef, and the "tendon" in the sauce beef is actually solidified glue.

The marinating method for 10 catties of raw beef is as follows:

1. 200 kg of raw beef, 6 hands of salt, 2 kg of ginger, 2 kg of sugar, 2 kg of liquor, 4 kg of sesame oil, 300 grams of pepper, 300 grams of Sichuan pepper powder, 1 thousand grams of sodium nitrite, 200 grams of spices;

2. Select the back twist meat and leg heart meat of the cow, the leg heart meat is the best after the leg meat, with the meat color is dark red, the fiber is longer, the fat fascia is less, the glossy elasticity, the appearance is slightly dry and non-sticky beef as raw materials, wash and dry, cut into pieces weighing about 250 grams;

3. Grind all kinds of ingredients into powder for later use, put the meat pieces into the marinating vat, cover it with gauze, and let the meat ferment, with a slight sour taste and a sticky touch. At this time, take out and cut into slices, and mix the accessories with the meat slices well, 5 kg each time is appropriate, so as not to mix the spices unevenly or the meat is rotten by the mixed limbs;

4. Spread the meat slices on a basket and send them to the oven to bake at 60 to 70 degrees Celsius. When the next layer is baked until there is no moisture, the meat slices are by. The white turns to color, and then to brown and yellow, and when it is dry, the bottom layer is transferred to the middle layer.

Generally, you can get out of the room after 3 to 4 hours of baking, let it cool for 2 to 3 minutes, squeeze the two corners of the basket, and the finished product will be naturally disconnected.