How to deal with beef, what to do with beef fat

Ingredients: 1000 grams of beef rib meat, 750 ml of dark beer, a little vegetable oil, several cloves of garlic, a section of green onions, a piece of fresh ginger, two star anise, three bay leaves, two white cardamom, two small pieces of cinnamon, an appropriate amount of braised soy sauce, 50 grams of red tofu milk soup, a little salt.

Production steps: 1. Clean the beef ribs.

2. Put it in a pot with cold water, bring it to a boil over high heat, boil out the blood and water, and remove the ribs.

3. Prepare red tofu milk soup, garlic, star anise, bay leaves, cinnamon and white cardamom; Cut the green onion into sections and cut the fresh ginger into cubes.

4. Pour a little vegetable oil into the wok, pour the spices into the pan and stir-fry until fragrant.

5. Pour the beef ribs into the pan and continue to stir-fry.

6. Pour in the tofu soup and stir-fry the beef ribs to color evenly.

7. After pouring in an appropriate amount of braised soy sauce, continue to stir-fry for coloring.

8. Pour in 750ml of dark beer, and then add an appropriate amount of hot water.

9. Cover the lid and simmer over low heat.

10. When the meat is cooked to your liking, add a little salt, collect the juice, and remove from the pot.

1. You don't need a lot of different utensils when cooking beef, but having the main utensils and knowing when to use them can save a lot of time and labor and cook delicious beef.

2. Choose a pot with a moderate thickness to not only evenly dissipate the heat but also prevent the meat from burning.

3. Copper and aluminum utensils emit extremely fast temperature, which is most suitable for frying and frying; Stainless steel is not easy to conduct heat and also has uneven heat transfer; Iron pots are slower to heat but stay hot for a longer period of time, making them ideal for frying, stewing and simmering.

4. The pot surface that does not stick to the pot is easier to clean and can be cooked with less oil; Aluminium and iron utensils can affect the taste and colour of acidic food.

If the beef is too fat, you can make it into braised beef, generally speaking, the braised beef is relatively fat, and the taste will be very good after stir-frying, if you don't like to eat braised beef, you can also boil it into beef soup, if it is still very fat, you can cut off the excess fat and boil butter.

After removing the fat of the beef, it can be heated at high temperature to make a certain amount of butter, and when cooking dishes, especially when the beef is fried, you can use beef to butter for cooking.

Generally, you can refine the fat in beef into oil, and then you can use it when you stir-fry, which is very good.

What to do with beef fat? Beef is relatively less fat, under normal circumstances, the kind of beef with a little fat, it is better to make braised beef is more delicious.

What to do with beef fat? You can cut off the fat and consume oil later.

1. Tools Ingredients: 200g beef, 20g egg white, 1 spoon of ginger juice, half a spoon of dark soy sauce, half a spoon of sugar, half a spoon of salt, 1 3 spoons of baking soda (optional), 1 spoon of water starch.

2. Cut the willow with the beef lines, and after cutting, the blood will be washed down with clear water to control the water.

3. Finely chop the ginger and pound it or break it with a food processor.

4. The purpose is to squeeze out ginger juice.

5. Add 20g of egg white, 1 tablespoon of ginger water, half a spoon of dark soy sauce, half a spoon of sugar, half a spoon of salt, 1 3 tablespoons of baking soda (do not add more), and 1 tablespoon of water starch.

6. Grasp well for 1 minute until the sizing feels sticky and marinate for 15 minutes.

7. Cover the marinated beef with 25g of raw oil, and then soak the reed for two hours before you can use it, the oil molecules will penetrate into the meat when impregnated, and the oil molecules will expand rapidly when the pan is fried, and the crude fiber of the beef will be destroyed by Penghui, and the fried meat will be tender. In the restaurant, a large box is used, and more than a dozen catties of shredded meat or meat slices are impregnated at one time for later use. If you feel that the maceration time is too long, you can soak it at night and put it in the refrigerator, and use it at noon on the second day or soak it at noon and come back at night, and the tender meat effect is super good.

1. Refrigerate and thaw in the refrigerator. Defrost the frozen beef slowly in the freezer of the refrigerator (not the orange hail freezer). It's best to plan ahead and thaw slowly and safely in the refrigerator.

Beef, stew, steak may thaw within 1 day. Large cuts or chunks of meat may take up to 2 days or more to sail long. Once raw beef is thawed, it can be refrigerated for 1 to 2 days.

During this time, if you decide not to use beef, you can put it back in the freezer to refreeze.

2. Put a sealed bag in cold water to thaw. Place the frozen beef in an airtight grocery bag and thaw it in cold water. Of course, pay attention to the tightness of the food bag or outer packaging. Then soak the beef in cold water, changing the water every 30 minutes and let it continue to thaw.

3. Defrost salt. Add some edible salt, as long as you apply some edible salt on the surface of the frozen meat, and then add cold water to soak, about ten minutes or so, you can let the meat thaw, and there is no effect on the meat quality.

4. Defrost hot water or boiling water. It cannot be thawed with hot water, because hot water will affect the texture of the meat after thawing, so it must be thawed with cold water, but cold water thawing is very slow, but the taste is very good.

5. Natural thawing at high temperature. When the climate is hotter, the natural thaw is faster. But defrosting beef in this way is actually the safest.

It's easy to go bad. Especially in the summer. If you want to choose natural thawing, you have to put it at least 4 8 places, and natural thawing will be relatively slow.

Stir-fried yellow beef.

Method. 1.Cut the beef leg into small pieces, put it in a bowl, add oyster sauce, dark soy sauce and dried corn starch and mix well. Marinate for about 30 minutes.

2.Heat vegetable oil in a pot, stir-fry the small green pepper section, beauty pepper section, celery festival and millet pepper section until fragrant, then add the beef slices and stir-fry together, during which add monosodium glutamate, soy sauce and chili sauce.

3.When the meat is cooked, sprinkle some chopped coriander.

Boiled beef. Ingredients.

400 grams of beef, green bamboo shoots, garlic sprouts, beef stock, Huacha loose pepper, dried chili, ginger, chopped green onion, salt, Pixian bean paste, salt, monosodium glutamate, starch, oil.

Method. 1.Cut the beef into thin slices, add starch and salt for 10 minutes.

2.Cut the garlic sprouts and green shoots into sections, and mince the ginger.

3.Heat the oil pan, add the dried chili peppers and peppercorns and fry until fragrant, then remove and crush for later use.

4.Leave oil in the pot, add minced ginger and a tablespoon of spicy bean paste and stir-fry until fragrant, add broth, add green bamboo shoots and garlic sprouts and cook until broken, remove and spread at the bottom of the bowl for later use.

5.Shake the beef slices into the pot and cook, put them on top of the boiled green bamboo shoots and garlic sprouts, add a little soup, sprinkle with chili pepper and peppercorns, and chopped green onions.

6.Heat the oil in the pot and pour it on the chili peppers.

Stir-fried beef with green onions. Method.

1.Soak the beef tendon for 2 hours and cut into thin slices.

2.Put sesame seeds, garlic, minced ginger, sauce Mengqing oil, chili noodles, rice wine, and monosodium glutamate into the meat, stir well, and marinate.

3.Cut the dried mushrooms into long strips after the water is raised.

4.Heat the oil, add the beef and seasonings, drizzle with sesame oil, and remove from the pan.

First of all, you have to buy beef, and you have to buy it to be of good quality.

1. First of all, put the fresh beef you bought into the pot.

2. Then pour an appropriate amount of warm water into the pot (no more than 50 degrees of warm water to clean any meat, it can be very clean and quickly clean off the blood of meat products).

3. Add an appropriate amount of edible salt to the warm water, stir it with your hands, and then slowly knead the beef with your hands.

4. Then take out the beef, pour in an appropriate amount of water, and wash it several times, so that the washed beef has no taste and is very clean.

If it is put into the refrigerator for refrigeration, just seal the fresh beef with plastic wrap or fresh-keeping bowl to avoid the smell of meat to refrigerate and keep fresh, but regret if it is frozen, you need to cut the beef back into small pieces, so that the thawing is faster when you eat it, you can save time, and then evenly smear some liquor on both sides of each piece of beef, which has the effect of sterilization and antiseptic. In order to prolong its preservation time, wrap it in plastic wrap or tin foil to prevent the loss of moisture in fresh beef, and take it to the fresh-keeping room in advance to thaw it when eating beef, so that the frozen beef is not much different from the newly bought one, and it is very tender and delicious.

Wash with rice washing water.

Wash with vinegar, and stupid Li stove can add a little salt to it, sterilization, and don't want the first soup when burning, that is the dirtiest, and the second time you can eat it with confidence.

Warm water, with warm water not exceeding 50 degrees to clean any meat, can be very clean and quickly wash away the blood water disturbed by meat products.

1. Put the fresh beef you bought in the pot.

2. Pour an appropriate amount of warm water into the pot (no more than 50 degrees of warm water to clean any meat, it can be very clean and quickly clean off the blood water of meat products).

3. Add an appropriate amount of edible salt to the warm water, stir it with your hands, and then slowly knead the beef with your hands.

4. Take out the beef, then pour in an appropriate amount of clean water, and wash it several times to open it, so that the beef that is washed out and patted is tasteless and very clean.

1. Starch coating.

Stir-fried beef wrapped in some starch can help the meat become tender, prepare an appropriate amount of dry starch (corn starch, potato starch can be), and water in a ratio of 1:2 to wet starch, and then put the cut beef into the wet starch, grasp it well with your hands, let it stand for about half an hour, and then you can stir-fry in the pot. In the process of stir-frying, the starch gelatinization will form a film on the surface of the beef, effectively locking in the moisture in the beef, so that the fried beef is more tender, soft and delicious.

2. Wrap the egg whites.

Stir-fried beef wrapped in egg whites is also a wonderful way to cut the beef into slices, add an appropriate amount of egg white, mix well, and let it sit for 30 minutes before stir-frying. When stir-frying, the egg white mixture is denatured and solidified when heated, which can reduce the loss of water and nutrients in the beef, making the meat smooth and tender. Egg white and starch are used in combination for better results.

3. Add beer.

It is also good to pour an appropriate amount of beer over the beef slices and marinate for half an hour before stir-frying the meat. Because the enzymes in beer can break down some of the proteins in beef, thus increasing the tenderness of beef. But because beer doesn't contain a lot of enzymes, this method is not as good as the first two.

4. Add sugar.

It is better to put sugar on beef than salt, no matter what you use beef for, stir-fried beef, roast beef, stewed beef, or even roast beef jerky, it must have a sweet taste. Sugar can not only make the beef more delicious, but more importantly, after marinating with white sugar, the beef will become extremely tender, because sugar can increase the water-holding capacity of the protein in the beef, and the more water, the more tender it will be.

Everyone is usually stir-frying shredded beef, you might as well try these methods introduced above, not only can make the beef more tender, but also the taste will become better, stir-fried beef should also pay attention to one point, that is, the beef must be guaranteed to be fresh, some spoiled or left too long beef is not suitable for consumption.