How to marinate large pieces of raw beef, how to marinate large pieces of beef

How to marinate large pieces of beef:

Put 500 grams of cut beef in a basin, then mix 10 grams of light soy sauce, baking soda, 5 grams of raw chalk, and 75 grams of water into a paste, mix well with the beef, and finally cover with 25 grams of peanut oil.

Do not wash large pieces of beef with water; Appropriate amount of spices such as Sichuan pepper, star anise, sand kernels, kaempfer, cinnamon, fennel seeds (a little more peppercorns, and sand kernels should be added to the corned beef), use until the pot is slightly yellow, then crush and set aside; Jia Baomin: Appropriate amount of salt (generally ten catties of meat is about half a catty or more.)

The specific method of marinating carpaccio cuts:

Materials:500 grams of beef, 1 egg white, appropriate amount of green onion, ginger and garlic, half an onion, sugar, oyster sauce, cooking wine, light soy sauce, dark soy sauce, 4-5 tablespoons of cornstarch.

Step 1:Prepare about 500g of fresh beef slices.

Step 2:Spread each slice of meat flat and beat it soft with a meat hammer.

Step 3:Place all the beaten slices in a large container.

Step 4:Crack in the whites of an egg, add the ginger slices, green onion segments, flattened garlic cloves, and cut in half an onion and cut into thin strips.

Step 5:Add sugar, oyster sauce, cooking wine, light soy sauce, dark soy sauce, almost a tablespoon of each. (If you have freshly ground black pepper, you can also add a little crushed black pepper, and it will not affect if you don't have it).

Step 6:Finally, add 4-5 tablespoons of cornstarch, grasp all the ingredients by hand, put all the ingredients into a food bag, drain the air, roll it up and seal it and put it in the refrigerator. That's it!

Answering large pieces of beef, it is recommended to cut some deeper marks on the surface of the beef, so that the marinade can better absorb the flavor, pay attention not to cut the beef into several pieces on the whole marinade will be better, all the spices that can be used are used, cooking wine must be enough, so as to better remove the fish, salt must also be added enough, all kinds of spices that can be used can be added as much as possible, ginger, onion and garlic are essential, since it is a large piece of beef, the marinating time must be longer, be sure to seal the marinade or cover with plastic wrap.

Tools: Raw water, soy sauce.

Cooking wine salt consumes oil eggs.

Starch method steps.

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.

Note that at this step, do not soak the beef in water, which will soak the hemoglobin in the beef and lose its nutrients.

2. The second step is to put the material.

Add some of the seasoning to the bowl of cut beef.

Put two spoonfuls of cooking wine to remove the smell.

Add three tablespoons of soy sauce.

Put a spoonful of oil to enhance 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, a little more, because the soy sauce has already been put in the front.

4 Step 4: Beat the whole egg.

On top of the above, crack an egg and just beat it whole.

Put two pinching of starch.

5 Step 5, stir.

Rub the beef with your hands to absorb the flavor.

6 Step 6, pickle.

Marinate the prepared beef in the shade for two hours.

In this way, the marinated beef will be easy to rot and taste delicious.

end precautions.

Be careful not to put too much salt in it, as both soy sauce and oil consumption are salty. Also, be sure to add a small bowl of water, which will ensure that the beef is tender.

In fact, the marinating method of beef is as simple as that.

Ingredients: 500 grams of beef (lean).

Excipients: 150 grams of onion (white skin).

Seasoning: 30 grams of white sugar, 30 grams of vegetable oil, 15 grams of dark soy sauce, 20 grams of soy sauce, 5 grams of ginger, 5 grams of garlic (white skin), 2 grams of pepper, 20 grams of sesame oil to teach you how to make delicious roast beef, how to make delicious roast beef is delicious 1First, cut the beef into very thin slices and soak it in granulated sugar for 30 minutes;

2.Marinate the beef in the marinade for another 15 minutes to allow the beef to absorb the seasoning;

3.Then pour sesame oil and onion juice on the beef slices;

4.Place the beef slices on the grill for a while. Tips for making delicious roast beef: This product requires an appropriate amount of onion juice.

1.Wash the large pieces of raw beef and wipe the water off the rock bridge; 2.Place chunks of beef in salted water and soak overnight; 3.

Take out the soaked beef, marinate it in fresh pepper and cooking wine, and soak it in salted water overnight; 4.The next day, take out the soaked beef, soak it in light salted water for another time, and then wash the beef; 5.Soak the washed beef in clean water to remove salt from the surface; 6.

Take out the soaked beef, wipe it dry, and put it in a bowl; 7.Add minced garlic, minced ginger, minced green onion, and a little cooking wine, chili powder and other seasonings to a bowl and stir well; 8.Put the marinated beef into a plastic bag, put it in the refrigerator and marinate for more than 24 hours; 9.

After more than 24 hours of marinating, the beef is ready to eat. Notes:1

When marinating beef, the ratio of brine should be controlled at 1:10 of salt and water; 2.During the curing process, avoid contact between beef and iron to avoid corrosion; 3.

The marinating time must be sufficient, and the taste requirements of the beef can be satisfied; 4.After the beef is marinated, try to put it in the refrigerator as little as possible to avoid spoilage; 5.After the beef is marinated, it should be eaten as soon as possible to ensure a fresh taste.

Hello, large pieces of beef, do not wash with water; Appropriate amount of spices such as Sichuan pepper, star anise, sand kernels, kaempfer, cinnamon, fennel seeds (a little more peppercorns, and sand kernels should be added to the corned beef), use until the pot is slightly yellow, then crush and set aside; An appropriate amount of salt (generally ten catties of meat is about half a catty of salt) and stir-fry in a pot for later use. Put the beef into a larger container, knead every part of the beef with the above-mentioned fragrant ball celery, salt and white wine, press the marinated beef with a stone wrench and other heavy objects, and press it on the marinated beef for about a week (the time of cold pressing in the climate is a little longer), and often collapse and bury the blood of the beef. Hang out the marinated beef to dry.

In this way, the marinated beef is shelf-stable and very delicious, stir-fried, sliced and fried, and it is advisable to put some dried chilies.

Don't use starch and cooking wine anymore for corned beef, marinate it with it, and the beef will be tender and flavorful.

In life, there are many kinds of meat food, such as common pork beef, mutton, etc., these meats are very nourishing foods, and if you want to say that the most suitable meat food to eat in autumn and winter, then it belongs to beef. Because the taste of beef is good, and its fat content is relatively low, there is no need to worry about gaining weight when replenishing energy.

Many people don't know how to marinate raw beef to be fragrant and tender, today I will introduce the specific steps of marinating raw beef to you, the method is actually very simple, everyone hurry up to collect and learn to do it!

Ingredients. Beef 500g chicken essence A pinch of salt Appropriate amount of oyster sauce Appropriate amount of cornstarch Appropriate amount of salad oil Appropriate amount of light soy sauce Appropriate amount.

1. First rinse the beef and cut it into granules for later use (or slices or strips, according to your own liking).

<>2. Prepare the seasoning, put a little chicken essence, an appropriate amount of salt, oyster sauce, light soy sauce, and corn starch into the plate;

3. Add an appropriate amount of salad oil, and then mix all the seasonings well;

4. Pour the mixed seasoning into the freshly cut beef cubes and stir well in a clockwise direction;

5. Stir evenly and seal with plastic wrap and put it in the refrigerator, preferably overnight;

6. The marinated beef is best fried in a frying pan, the beef is fried until golden brown, and then garlic and onions are added, and a tender and juicy fried beef is ready.

Cooking tips: 1. So when corning beef at home, don't use starch and cooking wine, marinate it with baking powder and beer, so that the beef will be tender and flavorful.

The quick marinating method of raw beef is as follows:

1. To prepare the beef, first put the beef in the refrigerator for 20 minutes, wake up to remove the meat acid, and then chop the beef with the back of the knife to make the meat fiber thinner.

2. Then slice or chop the beef, slice the old ginger, cut the green onion, put it into the beef and mix well, then add a small spoon of five-spice powder and white pepper, sprinkle a few peppercorns, a teaspoon of light soy sauce, put in part of the seasoning, put two spoons of cooking wine, remove the fishy, and then put three spoons of soy sauce and oil consumption, mainly to improve freshness.

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

4. On the basis of the above, beat an egg, just beat the whole into it, and put two pinched starch.

5. Knead the beef with your hands to make the beef flavorful.

6. Put the adjusted beef in a cool place to marinate for two hours, so that the slow-bending marinated beef will be easy to rot and taste delicious.

One: Choose beef.

If you want beef to be fried for a long time, choosing beef first is the key.

Two: cut beef.

As the saying goes, cut cattle and sheep horizontally, cut pigs vertically, "beef should be cut into strips along the striae, and sliced horizontally; When cutting beef, first find the texture of the beef, and when the knife is cut, cut off the long fibers perpendicular to the texture, so that you don't have to worry about the meat not being chewy, and it is easier to taste.

Three: pickled cattle stall meat.

1. Wash the beef and cut it into slices. Put it in a pot and set aside.

2. Put two spoons of cooking wine to remove the smell. Add three tablespoons of soy sauce. Put a spoonful of oil to enhance freshness. Once well mixed, cover with plastic wrap, or lid, and marinate for 20 minutes!

3. Add a small bowl of water, which will make the beef more tender. Add starch, egg whites, baking soda and stir to combine! (The specific amount is based on the amount of beef) then pour in the beef after marinating for 20 minutes, stir well again, and let each piece of beef hang on the flour.

4. After hanging the powder. Then pour in 1 tablespoon of clear oil and stir a song to the mess, so that the beef in the pot will not stick together!