Beef likes sweet, but hates salty. No matter what beef dishes, fried beef, roast beef, stewed beef and even roast beef are cooked, they must have a certain sweetness. Using sugar not only makes the taste more delicious, but more importantly, beef can become more tender after being pickled with white sugar. Because sugar can increase the water-holding capacity of protein in beef, more water naturally makes it tender.
The specific approach is:
Cut the beef, add 1 tbsp white sugar, and marinate for 20 minutes, so that the sugar molecules can fully penetrate into the beef. After the sugar is pickled, add some water to the beef and stir slowly to prevent the beef from shrinking and hardening due to dehydration. After sugar molecules penetrate into beef, they will also absorb water when they meet water, which will make the meat slices swell slightly and further reduce the toughness and hardness of beef.
Finally, add a small amount of starch to the beef and mix well. Heat the pan, pour in oil, heat it to 50% to 60%, add beef and stir-fry until it changes color.
In addition to the above methods, we also have a more detailed tutorial to teach you how to stew beef:
1. Put a soft cloth on the chopping board, put the cut beef on the cloth, beat the beef carefully with the back of a knife to destroy its fibrous tissue, and then cut it into pieces for stew, which is not only not easy to rot, but also more delicious.
If the meat you buy is too old, you don't have to cook it in a hurry. You can spread mustard on the surface of beef and put it in the refrigerator to freeze. After washing the mustard the next day, you can stew it in a pot, which can shorten the stewing time and make the cut beef tender, smooth and delicious.
3. Replace cold water with hot water. Hot water can quickly coagulate the protein on the surface of beef, prevent amino acids from leaching out of meat and keep the meat delicious; After the fire boils, open the lid and stew for 20 minutes to remove the odor, then cover it and turn to low heat to keep the oil floating on the noodle soup warm, which plays the role of stewing.
4. In the process of cooking, put salt in the later stage and add enough water at a time. If you find that there is less water, add boiling water; The day before the stew, rub mustard on the surface of the meat. Wash it with cold water before stewing. This not only cooks quickly, but also makes the meat fresh and tender.
5. Adding wine or vinegar to beef stew, 1 kg beef with 2 to 3 tablespoons wine or 1 2 tablespoons vinegar to beef stew can also make the meat soft and rotten.
6. Add a pinch of tea (wrapped in gauze) to stew beef and cook together. The beef will be cooked soon, and the taste of the beef will not change at all. If there is no tea at home, you can also use hawthorn instead. Tea and hawthorn can make beef and mutton crisp and fishy.
The above methods can also be applied to other meats.