How to choose brisket? There are several types of brisket

1. Beef brisket refers to the meat with tendons, meat, and oil flowers, in daily life, select beef brisket to smell, touch, and see, so that you can buy fresh beef brisket, and it tastes better.

2. Buying beef brisket is the same as buying meat, it is best to pick a layer of fat and thin, and the more layers you divide, the better the quality of this brisket.

3. When buying brisket, you can also touch it, generally speaking, if it feels sticky, most of this brisket has deteriorated, or it is not fresh, it is not recommended to buy.

4. When buying brisket, you can also look at it, if this brisket looks like there is a lot of water and the color is not normal, too red or too light, it may not be very fresh.

5. When stewing beef brisket, you can use a little hawthorn, a piece of orange peel or a little tea, the beef is easy to rot, and the stewed beef can better preserve the nutrients.

6. If it is boiled beef, at this time, you can coat the beef with a layer of mustard the night before, rinse it with cold water the next day and cook it in the pot, and then put in 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, the taste is beautiful, and the aroma is tangy.

7. In addition, beef is easy to spoil, so be sure to keep it well.

1.Judging by the appearance.

In fact, choosing a brisket is like choosing pork belly, with three to five layers of meat, which is the best brisket.

2.Touch it with your hands.

When we choose the brisket, we also pay attention to whether the meat quality of the brisket is fresh, which requires us to touch it with our hands to see if the meat is filled with water.

Now with the improvement of people's living standards, we like to eat some meat food, especially like beef, which tastes stronger, brisket is a piece of meat near the ribs of the cow, it tastes better, if you distinguish according to the parts, there are a lot of meat on the cow can be called brisket, and different meats of the brisket will also appear in different cooking methods.

For example, some of the beef we import from abroad, he is the meat between the ribs, this kind of meat is more lean, the fat content is relatively less, so it is very suitable for braised meat, and in the part of the tenderloin, this part can also be called brisket, which is the best part for braised meat, the beef tendon we usually eat, can also be called a kind of beef brisket, this kind of lean meat is very much, generally suitable for making soup, not suitable for braised meat. We can find the definition of beef brisket in the "Xinhua Dictionary", and there is only the part of beef brisket, which includes two parts, including pork belly and beef brisket.

The nutritional value of beef brisket is very high, for example, it is rich in some high-quality protein, as well as some essential amino acids that our body needs, etc., and some essential amino acids that our body needs and some amino acids rich in beef brisket are basically the same as the proportion of our body, the content of sarcosine rich in beef brisket is higher than any food, although beef brisket is a meat with a very high protein content, but the fat it is rich in is very low, Beef brisket is also rich in some other mineral elements, some vitamins, etc., and has very good medicinal value, such as strengthening muscles and bones, diuresis and swelling, etc., and can also improve our body's immunity. As a meat food, beef brisket is not suitable for some people with three high diseases, and we can eat brisket once a week.

Beef brisket can be roughly divided into four types: shuang brisket, hand brisket brisket, pit brisket and broken sand belly.

Brisket refers to the soft muscles in the belly and near the ribs, preferably from fresh cattle. It refers to pieces of meat with tendons, meat, and oil, which is just a general term. If it is divided according to the part, the meat in many parts of the cow can be called brisket.

The part imported from abroad is mainly cut into strips of beef ribs (also known as strip meat), which is taken from the ribs of deboned strips, with more lean meat, less fat, and less tendons, which is suitable for braised or stewed soup. In addition, there is a loin with little tendon, less oil, and more meat on the top layer of the tenderloin, but the shape is not regular, which can also be called beef brisket, and it is the best braised part. Beef tendon can also be regarded as a type of beef brisket, with more sinew, less oil, or even lean meat.

Therefore, it is generally used for marinating, which is not suitable for stewed soup, and is not suitable for braised soup.

So, apart from going to the supermarket to buy, how do we choose a brisket in the wet market?

First of all, look at the selection to be clear and slightly snowflake, and secondly, look at the color, the muscles of fresh beef nan are shiny, uniform red, white or light yellow fat, and the muscles of spoiled meat are dark and dull, and the fat is yellow-green; Then look at the viscosity, the appearance of fresh beef brisket is slightly dry or has an air-dried film, not sticky, good elasticity, the appearance of spoiled meat is sticky or extremely dry, the section of the newly cut is sticky, and the depression cannot be recovered after acupressure, leaving obvious indentations; The last point is to smell the smell, which I don't think you need to elaborate on, and everyone knows it, hehe. However, if the stinky meat is still sold on the counter, I think the merchant will not want to continue to make money.

The same method for selecting brisket as above can be applied to any beef.

Then when it's time to cook the hot pot, you can go to the salon to review, but the key is that if you fry it, it's hard, isn't it? Well, if this thing is about nine o'clock in volume, there is still a non-hit, don't you say? This one.

If you don't finish it, it's a that, you look at him. You're kind of fine.

I believe that many people have eaten the beef belly, but there is not much understanding of it, the beef brisket is the soft muscle of the cow's abdomen close to the ribs, specifically referring to the meat with tendons, meat, and oil flowers. There are many ways to make beef brisket, which is suitable for roasting, stir-frying, steaming, boiling, stewing, stewing, etc. If you want to have a big brisket meal, you have to put a lot of thought into it.

Generally speaking, fresh beef brisket is shiny, ruddy in color, a little white or light yellow in fat, slightly dry or air-dried film on the outside, non-sticky to the touch and good elasticity, and has the unique taste of fresh beef. If the brisket is sticky or extremely dry, and the depression does not heal after being pressed by hand, it indicates that the brisket is no longer fresh.

It should be noted that sometimes, some brisket is loose, fat and thin sandwiched together, and it doesn't look like it's old, but only this can be easier to taste and better stewed. Beef can't be bought and made with lean anyway. That must not be delicious, in a pot of beef, there must be fat.

The methods of choosing a good brisket are: pick a layer of fat and thin, do not choose a lot of water that looks round and the color is not normal, too red or too light.

The first is to see, in fact, buying beef is similar to pork, it is the best to pick a layer of fat and thin, and the more layers it is, the better the quality of the brisket.

The second is to feel it with your hands, if this piece of brisket looks like there is a lot of water, and the color is not too red normally, or the color of the key is too light, then it may not be very fresh, so you must see and feel the beef when you buy it.