How do you beat beef softer? How to make beef jerky soft if it is too hard

Put the beef on the cutting board, use the back of a knife or a rolling pin to gently pat the beef to make it softer, about 5 to 10 times, and pat the fibers in the beef loosely, so that the meat is more tender and easier to rot when stewed.

Beating the beef with a rolling pin will make the beef fluffy.

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.

Here's how to make beef tender and rotten:

1. Beat the beef with an iron rod or other beating stick to beat the beef until it is eroded.

2. The heavier the iron rod, the better, but it needs to be selected according to personal strength, and do not hit with weights.

3. The force should be uniform when beating, the longer the time, the worse the meat, and it is generally advisable to beat for 7 hours.

If you want to make the beef tender and delicious, you need to use cooking wine, salt and starch, marinate to taste, cut the garlic and red pepper into thin slices, add an appropriate amount of oil to the pot, put the carrots, garlic oil, and red pepper into it and fry it, then add the appropriate amount of salt, put the beef in, add some wine and monosodium glutamate and stir-fry evenly, the time is not too long, so that the beef will be very tender.

When eating hot pot, we all want to eat tender hot pot beef, first remove the fascia of the beef, and then cut the beef into thin slices against the texture. Put the cut beef slices into a bowl, add beer and stir well, let the beef absorb the beer, then add salt and pepper, and sesame oil and mix well, then beat in egg white and a little starch, stir well, and let the beef starch be starched, so that the beef is very tender.

Beef soup is familiar to everyone, it tastes good, and it also has lotus root benefits for our health, so everyone will love beef soup, and if you want to make delicious beef soup, you first need to choose excellent beef. Generally speaking, when stewing beef, we have to choose beef with tendons or white fascia, fat and thin, this kind of beef soup is the most suitable for stewed soup to eat, the stewed meat tastes soft and tender, and fragrant and delicious.

Beef needs to be rinsed as a whole, after washing the dirt on the surface, it needs to be cut into large pieces, and then soaked directly in clean water, at least 30 minutes to more than 1 hour, and the water needs to be changed several times in the middle, and all the blood and water present in the meat need to be soaked. When cutting, it should be perpendicular to the texture of the beef, and at this time, it must not be cut along the shredded meat.

After soaking the beef, take it out, drain it, and then mix it with dried mustard, put it directly in the refrigerator and refrigerate it for a day, and then take it out to stew for a good effect. And you need to rinse the mustard before stewing, and then eat it in the pot, so that the beef can be easily cooked when stewed, and the meat is very tender.

Beef marinated with egg whites, cornstarch, salad. Heat oil before stir-frying.

There is a special meat tender powder in the seasoning market, and it seems that the main ingredient is papain, which can be looked for.

1.Add purified water.

Add some pure water, put it in the microwave oven and microwave it, then leave it for a while, and then take it out and cut it very well, or you can open the bag and put it in the steamer, steam it for 10 minutes, and then eat it after it cools.

2.Eat it differently.

Pour the dry and hard beef jerky into the pan, the temperature of the oil is about 60 degrees, and fry it slightly, which does not lose the oil, but also makes it a crispy beef jerky. Another way is to put it in the pot, so it will have the feeling of beef stew and it is fragrant! Fresh beef bought from the supermarket tastes better.

3.Sodium bicarbonate.

Dip the beef in a little baking soda before serving it in the pan to make the meat softer. Cover the beef with slices of pineapple or kiwi and wrap it in plastic wrap for 1 hour and the beef will be tender. Apply salad oil and water to the beef, then wrap it in plastic wrap and refrigerate.

Soaking the beef in vinegar or wine, wrapping it in plastic wrap and refrigerating it will make the beef tender. Tapping the beef with a knife before cooking to break down the fibrous tissue can reduce toughness.

4.Other. Beef jerky is generally made by marinating yellow beef with other spices. The air-dried beef in beef jerky is derived from the war grain of the Mongolian iron cavalry, which is easy to carry and rich in nutrition. Beef jerky contains a variety of minerals and amino acids required by the human body, which not only maintains the chewy flavor of beef, but also does not deteriorate for a long time.

The production of beef jerky must first choose the best raw materials, followed by the production process and production time, and the sunshine time must be considered when drying, and the process must be closely controlled. It can be eaten by ordinary people, but the dietary fiber of beef jerky is coarse and indigestible, with high cholesterol, high protein and low fat, the elderly, children and people with weak digestion should not eat more at one time, if you want to eat, you can use the method of eating less and more meals; People with infectious diseases, liver diseases, and kidney diseases should eat with caution.

The beef jerky is too hard to chew, you can try it, that is, put apples or pears and other watery fruits and beef jerky in a bag, and then seal it tightly, and the beef jerky will become soft after a day.

Soak the beef jerky in warm water and steam it in a pot so it doesn't get too hard.

Here's how to soften beef:

Tools Raw materials.

vinegar or wine or pineapple or kitchen knife or vegetable oil or baking soda.

Plastic wrap method steps.

The first method: Soak the beef in vinegar or alcohol, wrap it in plastic wrap and refrigerate, which will make the beef tender.

The second method: Cover the beef with pineapple slices and wrap it in plastic wrap for 1 hour, the beef will become softThird method: Pat the beef with the back of a knife before cooking to destroy its fibrous tissue, which can reduce the toughness of the fourth method

Coat the beef with vegetable oil and water, and then wrap it in plastic wrap to refrigerate The fifth method: dip the beef in a little baking soda before putting it in the pan, which can make the meat soft and easier to cook when cooked.

Beef is the meat we often eat, and its various methods are loved by everyone, but since it is meat, it needs to be a problem of heat to deal with it. Stir-frying beef is not an easy thing, many people make their own beef dishes at home, if it is not handled well, it may lead to the beef fried very hard, there are many reasons why the beef is hard may be because the meat itself is too old, or because of the details of the stir-frying. What should we do when we encounter this kind of problem?

Next, I will give you a branch to teach you how to remedy the problem of hard fried beef. Method 1: When cooking beef, we can choose to add red wine or honey and then stir-fry, because adding a little honey or red wine can make the meat more soft and easier to cook when cooking, but it should be noted that honey should be added when the temperature in the pot is not high.

Method 2: When cooking beef, we can add soybeans and tomatoes as accessories and then stir-fry, because adding soybean paste or adding tomatoes as accessories can accelerate the ripening and softness of the beef. Method 3:

When the beef is hard, we can add some beer and then stir-fry, beer is used to fry beef better than water, and when adding water, beer can be used instead to make the hardened beef can be cooked and soft, and the effect is also very good.

You can steam it, although my family doesn't like to eat mutton, but beef is still quite popular. No, a few days ago, my husband bought some braised beef from the canteen of the unit and came back, and I usually like to eat it cold. Today, I changed the taste and made this traditional Sichuan snack "Spicy Beef Jerky", which is also my favorite snack when I was a child.

Ingredients: 3 servings.

300 grams of braised beef.

Accessories. Oil to taste.

5 grams of fresh soy sauce.

3 grams of dark soy sauce. 2 grams of sugar.

Pepper flakes to taste.

2 grams of peppercorn oil.

Appropriate amount of cooked white sesame seeds.

Step 1: Cut the braised beef into strips, pour in the oil and stir-fry.

Step 2: Stir the water in the beef until it is dry, then reduce the heat to low.

Step 3: Add a little fresh soy sauce to enhance the freshness.

Step 4: A complete list of spicy beef jerky.

Then pour the old sauce and color.

Step 5: Half a spoonful of sugar.

Step 6: Sprinkle an appropriate amount of chili noodles and stir-fry evenly, then turn off the heat.

Step 7: Pour in a little peppercorn oil or peppercorn noodles.

Step 8: Preparation of spicy beef jerky**.

Finally, sprinkle some cooked white sesame seeds and stir-fry well, hot and cold are delicious, good with rice and wine, and more delicious as a snack!

Finished product drawing. Cooking skills.

Braised beef is already very salty, so soy sauce should be used sparingly.

Chili flakes are added according to your taste.

Without pepper oil, you can put pepper noodles for better results.

I bought braised beef, and I want to make it better.

The easiest and most direct way is to buy beef tenderloin. Niu Trembling Sun Ziliu is a piece of meat on the back of the cow, the color is slightly white, and it is also the most delicate piece of meat on the cow. Beef is a little more complicated to take care of, and the key is to grasp it well, and it is still very tender.

1.Repair: Try to remove the white film wrapped in the outer layer of beef, of course, the white tendons inside the beef should be removed, which can be used when braising beef;

2.Cut: Top wire cut. You can see the texture of the shredded beef, which means that the direction and texture of the knife cut are 90 degrees, cutting the meat tissue from the horizontal side;

3.Pulp: Trim and slice the beef into a bowl, add half a spoon of water and half a teaspoon of soda and stir (500 grams of repaired beef with 200 grams of water, 5 grams of soda), until the beef absorbs enough water, slightly put sugar, salt, pepper powder, black pepper powder, cooking wine, egg white, corn starch to stir the meat, put it in the refrigerator for more than half an hour, it is best to add half a tablespoon of oil after stirring, stir again, so that the meat slices are easy to separate when stirring;

4.Sauté: Heat a pan with cold oil.

It is very troublesome to have oil at home, so most of the methods are used to fry, and you must pay attention to it when stir-frying: the pot must be hot, and then add cold oil into it, it will not be easy to set the pot; When the beef is fried slightly, the oil temperature should be slightly higher, so as to reduce the time that the beef stays in the pot, do not rush to turn the shovel when the meat is in the pot, and then stir-fry when one side is set, so that the meat slices are not easy to break; When the beef is fried smoothly, it is best to fry it separately from the vegetables, that is, when the beef changes color, leave a little oil at the bottom of the pot, and put the vegetables to fry 7-8 when they are ripe, put the beef, so that the finished dish looks refreshing and not mushy.

If you want to make the beef fluffy, it's very simple, simmer it over low heat, and the meat will be simmered.

Specific method: The first method: Cover the beef with pineapple slices and wrap it in plastic wrap for 1 hour, and the beef will become soft.

The second method: dip the beef in a little baking soda before putting it in the pan, which can make the meat soft and easier to cook when cooked.

The third method: beer The meat slices are mixed with beer and dry starch to paste and hang the batter.

The fourth method: Hammering the harder parts of the beef with a stick or bottle can also make the beef soft.

The fifth method: apples, pineapples, and kiwi fruits contain yeast, which is easy to break down proteins.

Beef is rich in protein, amino acids. Its composition is closer to the needs of the human body than pork, can improve the body's ability to resist disease, and is particularly suitable for growth and development and post-operative and post-illness recuperation in supplementing blood loss and repairing tissues.