1. How to cut long-lasting beef slices?

Sometimes, we fry beef slices according to other people’s recipes. All the raw materials, seasonings, and methods are the same. Why does the fried meat taste bad? Or will it fall into a pile, or won’t it be able to bite? I guess the reason lies in the steps of cutting beef. The editor below will tell you how to cut beef slices?

Beef should be cut against the grain of the meat. In other words, the texture of the knife and the meat are 90 degrees perpendicular. The cut meat has a "well"-shaped texture. (If you cut it along the grain, it will be easy to lose your bite.)

In addition, for novices in the kitchen, if you want to make the meat easy to cut, it will look better when cut. Take it out of the freezer and defrost it, but do not wait until it is completely thawed. It is best to cut the meat when it is still a little firm.

2. Five secrets to making delicious beef

1. Tips for choosing utensils for cooking beef

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

2. Choosing a pot of moderate thickness can not only distribute the heat evenly but also prevent the meat from burning.

3. Copper and aluminum utensils dissipate temperature very quickly and are most suitable for frying and stir-frying; stainless steel is less easy to conduct heat and does not conduct heat evenly; iron pots heat slowly but can maintain hot temperature. It takes a long time and is suitable for frying, stewing and braised.

4. Non-stick pot noodles are easier to clean and can be cooked with less oil; aluminum and iron utensils will affect the taste and color of acidic foods.

2. Key points of seasoning marinades and seasonings

1. Seasoning marinades are used to soak and season food and make meat tender. This type of seasoning marinade must add acidic ingredients such as lemon juice, yogurt, wine, vinegar or fresh papaya, ginger, pineapple and figs.

2. When soaking beef, be sure to soak it in the refrigerator. Tender cuts of beef only need 15 minutes to two hours to allow the meat to develop flavor, while tougher cuts require at least 6 hours.

3. Soaking beef for more than 24 hours will make the surface of the beef soft and loose.

4. If the seasoned marinade is to be used as a sauce or as a prepared dipping sauce, a portion of the marinade should be reserved before adding the beef. If the marinade has been in contact with raw meat, the marinade must be boiled before it can be used as a dipping sauce. Never leave or use seasoned marinades.

5. Soak the beef in a food-safe plastic bag or a container that will not cause food spoilage. Turn the beef occasionally to allow the marinade to soak evenly.

3. Beef Cooking Techniques

Teach you how to cook beef - cut it into strips along the grain and slice across the grain; marinate the beef with soy sauce and mix well with starch or egg white; If you have time, you can add some oil when mixing the meat and marinate it for 1 to 2 hours. In this way, the oil will penetrate into the meat. When it is fried in the pan, the oil in the meat will expand and destroy the crude fiber of the meat, so that the meat will It will be fresh and tender; when frying beef, you need more oil, heat, and fire. The beef should be fried until it is halfway cooked. Don't fry it for too long to avoid it being too old.

1. The main secret to cooking delicious beef is to choose appropriate cooking methods for different parts of beef. Beef with relatively tender meat is suitable for roasting, roasting, pan-frying, and stir-frying, such as fillet sirloin veal steak, etc. Beef parts with tougher meat are suitable for stewing, steaming and boiling, such as beef brisket, beef tendons, strips of meat, etc.

2. Excessively high temperature or high fire will overcook or burn the outside of the beef but the middle will not be cooked yet. Tender cuts of meat should be cooked over medium heat, while low heat is suitable for tough beef.

3. It is best to use tongs or chopsticks when turning the beef to avoid piercing the meat and causing the juice to escape. When frying the burger meat, use a frying spoon to turn it. Do not press it so that the meat juice will escape and become a dry and juiceless burger.

4. Determining the doneness of beef depends on the size and thickness. A simple way is to make a small cut close to the bone and compare the color. For boneless steaks, cut it in the middle of the meat. When the beef is almost done, turn off the heat and leave it for 15 minutes. At this time, the temperature will continue to rise and cook until it is just done. Usually, it is best to cook minced meat until it is medium-rare or no longer pink. When stewing or steaming beef, cook it until it is forkable.

Four. Brief cooking steps for several types of beef

1. Pan-fried beef

Thin slices of tender beef are most suitable for pan-frying. Leaner beef may require more oil to prevent it from sticking to the pan. Heat a little oil in a heavy-bottomed non-stick pan over medium heat. At this point you can season the beef. Put the beef in the hot pot [don't put too many pieces to avoid squeezing], don't cover it, and don't need to add water. Stir frequently until cooked to your liking.

2. Stir-fried beef

Stir-fry beef and vegetables separately and then mix them together and stir-fry. The soup in the pot can also be thickened by mixing Taibai powder and water. Cut beef into strips. Marinate the beef in the sauce for added texture. Heat a little oil in a frying pan or heavy-bottomed non-stick pan over medium heat. Fry the beef strips half a pound at a time (be sure not to overcrowd), flipping them up until the beef is no longer pink.

3. Roast beef

Oven: Heat the oven to the specified temperature.

Season the beef roll according to personal preference, put the fatter part on top, place it in a baking pan and bake without wrapping it with aluminum foil until the specified time. After the beef is roasted, move it to a cutting board and cover it lightly with aluminum foil for 15 minutes. At this time, the beef will continue to rise 2-3 degrees to the right doneness and will be easier to cut.

Charcoal grilling: ignite appropriate amount of coals. When the coals have burned to a carbon gray color [about 30 minutes], spread them out. Season the beef, set up the barbecue grill, and grill the beef, turning it frequently, until it is done.

4. Braising, stewing, boiling, braised beef

How to tenderize beef---when cooking old beef, apply a layer of mustard powder on the large pieces of beef the night before, and then Wash before cooking, the meat will be tender and tender. Excess beef juice can be concentrated or thickened into a sauce. Brown the whole piece of beef in a little oil over low heat. Pour away the grease. Cover the beef with stock, water, juice, beer or wine, add seasonings, bring to a boil and then reduce heat. Cover the pot and simmer over low heat until a fork can be pierced.

5. Other tips

1. When frying steak or roasting beef, leaving a thin layer of fat on the meat can prevent the loss of gravy.

2. Pat the beef dry with paper towels before frying it to make the beef fry better.

3. Freeze the beef slightly, which will make it easier to cut into slices.

4. When handling ground beef, you need to use a lighter method. Stirring for too long or pressing too hard will make the cooked burgers and meatballs harder.

5. Sprinkling some salt on the cooked beef will absorb the moisture and prevent the beef from continuing to cook.