Is there a recipe for marinated beef to tenderize?

You can beat the beef with the back of a knife first, and then slice it after the fascia is broken, add eggs, starch, light soy sauce, dark soy sauce and salt; The beef marinated in this way is very tender.

If you marinate the beef, add the appropriate tapioca flour and appropriate salt and cooking wine and marinate for about 10 minutes, so that the marinated beef is very tender. If you're worried that it's not tender enough, you can also buy slippery meat powder.

The recipe for marinating beef to make it tender is actually to add starch or some sweet potato powder, which can make the beef marinated very soft and delicious, and then it is also very sweet.

Share a small method, add some special little things when marinating beef, so that the marinated beef is not only fried very tender, but also tastes much better than before, and the beef will not get old no matter how it is fried.

Step 1: Cut the beef into small pieces and then cut the beef into thin slices horizontally.

ps: Note here that when cutting beef, you must cut it horizontally, so that the cut beef will be more chewy and tasty, and it is not easy to stuff your teeth when eating.

Step 2: Take a bowl of warm water, add a small spoonful of edible soda to the warm water, stir the edible soda clockwise so that the edible soda completely melts into the warm water.

Step 3: Pour edible lye water into the beef, at this time, we should pay attention to the ratio of edible lye water and beef, which is about the ratio of one pound of beef to five spoons of edible alkaline water, do not pour too much or too little.

ps: This is the little trick mentioned in this article, add a little edible alkali when marinating beef, and pour some edible alkaline water into the beef to marinate it to make it more watery and more tender and delicious.

Step 4: Pour in the edible alkaline water, stir the beef well by hand, then take some starch and pour it on top of the beef, and stir well with your hands again.

Step 5: Cover the bowl with plastic wrap and seal the bowl completely, then put the bowl in the refrigerator for about 20 minutes and the beef will be marinated.

Seeing this, I believe many people will have doubts, what is so good about the marinated beef? Beef after such a marinated meat will become very tender, when the pot is fried, it is not easy to become very dry, very firewood, many people worry about the problem of fried beef is old and chewy, and friends who like to use beef instead of pork stir-fry can learn well.

How to marinate beef tenderly:

The first step is to wash the beef. After cleaning, put the beef in a basin, add water that can cover the beef, soak it for about an hour, and the second step is to marinate the beef. After the beef is soaked, rinse it again with water, cut the beef into slices, pay attention to the texture of the beef, and put the beef in a clean bowl after the slicing is completed.

Take out a small bowl, add some edible alkali in the bowl, alkalize the edible with warm water, the ratio of warm water and edible alkali is generally 1:60, mix and stir evenly, pour it into the bowl containing beef, stir evenly by hand, this can soften the fiber of beef, will make the water absorption of beef better, in addition to adding alkaline water, you also need to add corn starch and peanut oil, after stirring evenly, cover the bowl with a layer of plastic wrap, it is best to put it in the refrigerator to refrigerate and marinate, which will make the beef tender and smooth.

Rinse the beef with water first, then put it in a small basin, add an appropriate amount of water, soak for a while, wait until all the blood and water in the beef are soaked clean, then rinse it twice, cut it into strips, put it in a small bowl, add an appropriate amount of light soy sauce, baking soda and cooking wine. In order to make the meat of the beef more delicious and fluffy, it is good to develop it for 8 minutes, and the baking soda must not be put too much, and it is good to be appropriate.

Hello dear, glad to answer for you

1. Add dark soy sauce to the oyster sauce and color the cut beef slices, add oyster sauce and dark soy sauce, mix with your hands and color evenly.

2. Add green onion and ginger water and salt, stir until strong, then add green onion and ginger water, stir in one direction until strong, add an appropriate amount of edible salt halfway, and continue to stir.

3. Pour in the egg white starch and stir a few times, pour in an egg white, grasp and mix evenly with your hands, add an appropriate amount of starch and stir evenly to lock the moisture of the beef, add an appropriate amount of cooking oil, and grab and mix a few times.

Ingredients: Beef.

Excipients: 2 bay leaves, 2 cinnamon peels, 4-5 dried chili peppers, 3 star anise, 2 green onions, 3-4 ginger slices, half an orange, 2-3 rock sugar, 2 spoons of steamed fish soy sauce, 3 spoons of cooking wine, 2 spoons of oil and spicy seeds, 1 spoon of Sichuan pepper oil, 1 spoon of oyster sauce, 4 spoons of light soy sauce, 1 piece of fermented bean curd.

1. Soak in cold water for 1 hour and change the water once in 30 minutes.

2. Put the beef in a pot with cold water, bring to a boil over high heat, and simmer for 10 minutes.

3. Remove and rinse, soak in cold water for 10 minutes.

4. Prepare spice packets: 2 bay leaves, 3 star anise, 2 cinnamon, 4-5 dried chili peppers, a little peppercorns, 2 green onions, 3-4 ginger slices, 2-3 rock sugar, half an orange.

5. Put the beef in a pot with cold water, put in the prepared spice packets, and bring to a boil over high heat.

6. After boiling, add 3 tablespoons of cooking wine, 4 tablespoons of light soy sauce, 2 tablespoons of steamed fish soy sauce, 1 tablespoon of Sichuan pepper oil, 1 tablespoon of oyster sauce, 2 tablespoons of oil and spicy seeds, 1 piece of bean curd, bring to a boil over high heat, and simmer for 1 hour over medium-low heat.

7. Until the chopsticks can be inserted directly, turn off the heat and simmer for 2-3 hours.

8. Remove from the refrigerator and cut into slices when eating.

Beef (lean) practice guidance: 1Put a hawthorn, a piece of orange peel or a little tea when cooking, and the beef is easy to spoil;

2.Beef stew can better preserve nutrients;

3.Beef boiled in thick juice can cure chronic diarrhea caused by stomach weakness;

4.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;

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

6.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;

7.Beef is easy to turn black when blown by the wind, and then spoil, so care should be taken to store it.

It seems that you will get old no matter how you do it! I haven't heard of beef that doesn't get old.

If you cook it for a long time, you will always get old, and it is impossible that you will not get old no matter how you cook it.

The head chef will teach you how to marinate beef, so that you can marinate it at home to make it crisp and tender.

Here's how:

Ingredients: Half a beef tendon.

Excipients: appropriate amount of green onion and ginger, 3 tablespoons of sugar, 2 tablespoons of salt, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of cooking wine, 3 star anise, 1 section of cinnamon, 1 liter of water, 5 grams of grass fruit, kaempfera, sand kernel, allspice fruit and cumin.

1. Soak the beef tendon in cold water to thaw, change the cold water twice halfway, and pour out the blood water 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".

2. Cut it in half, the beef tendon at both ends of the beef tendon is a good thing, don't throw it away, marinate it with beef, and have a different flavor.

3. Put the beef tendon 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, which should be skimmed off.

4. 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.

5. Put the beef tendon and one more beef tendon into the electric pressure cooker, add all the seasonings to the warm water, pour it into the pot, and 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.

6. Select the "beef and mutton meat" and "stew" program of the electric pressure cooker, and 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.

7. After finishing, pour it into a deep basin from the pressure cooker, and then you can see that the surface of the meat and the beef tendon are colored. Continue to soak the meat in the broth and let it cool.

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

Precautions for marinating

1. Beef must be fascia-free, and cut against the grain, that is, cross-cutting, which is one of the keys to beef not racing teeth.

2. Beer and egg whites are the second key to smooth and tender beef.

3. Sesame oil is needed when marinating. If you don't feel that beer is good, you can mix baking soda with water and mix small amounts into the beef slices many times.

4. The time of shabu scalding should not be too long, and the color can be changed.

To make the beef tender, you can do the following steps:1.Choose high-quality beef, such as tenderloin, beef tenderloin and other parts.

2.Slice or cut into small pieces and place the beef in a bowl.

3.Add salt, white pepper, cooking wine, cornstarch and soy sauce and stir well with your hands.

4.Before marinating the beef, you can soak it in cold water for 30 minutes, which will remove the blood and make the beef more tender.

5.Marinate the beef in the refrigerator for 2-3 hours, or overnight, to allow the beef to fully absorb the flavor of the seasoning and become more tender.

6.Take out the marinated beef, rinse it with clean water, and drain the water.

7.You can use the oven or a flat pan to fry the beef, and don't cook it too hot, so as not to get old.

The most tender way to marinate beef is to make pickled pepper beef, and the method is as follows:

1. Slice the beef horizontally in stripes, grasp it well with salt, cooking wine, light soy sauce and cornstarch, then add some oil to marinate evenly, and cut other ingredients for later use.

2. Heat the celery, pickled pepper, ginger and garlic in the pan, add a little salt and fry until fragrant.

3. Then fry the marinated beef in the pot.

4. After the beef is stir-fried, add a little light soy sauce and stir-fry until the beef is bloodless, and immediately add the chicken essence and stir-fry evenly.

The most tender way to marinate beef is as follows:

1. Prepare a piece of fresh beef, first cut into long strips, and then change the knife to cut into thin slices, when we cut the beef, we must cut off its texture, which is the first step of the key to the tenderness of the beef.

2. Cut them all into a bowl, then prepare a little ginger and green onion white, squeeze out the green onion and ginger water after flattening them, then add an appropriate amount of water to it, stir evenly to make green onion and ginger water.

3. Next, start marinating the beef, first add two spoons of light soy sauce and one spoonful of oyster sauce to it, and mix it for about three minutes to let it thoroughly absorb the flavor.

4. Then pour the green onion and ginger water into the beef, continue to grasp and mix evenly until the beef becomes a little sticky, add a little pepper to remove the smell, and half a spoon of dark soy sauce to adjust the color.

5. After stirring well, add an egg white to the beef, add a spoonful of cornstarch after grasping well, and grasp the same well, so that each piece of beef can be coated with cornstarch.

6. Finally, add a little cooking oil to the beef to further lock the moisture and nutrients in the beef, and prevent the beef from sticking together during frying.

Precautions. 1. Green onion and ginger water can not only remove the smell and increase the flavor, but also a natural tenderizer, do not use salt to marinate, it will kill the moisture in the beef.

2. At the same time, do not use cooking wine to marinate, cooking wine will make the beef tissue hard, and the taste will be very woody, and adding egg white can make the beef very tender.