Hello, I am Mang Xiaomang. I am very happy to answer your questions.
Introduction: When it comes to how to make beef tender, you must learn it. After all, beef is so expensive. If the beef is too old after cooking it once, it will affect the taste and make you reluctant to eat it. So what are the techniques? Can you cook delicious beef? Selection of beef materials
Due to differences in distribution parts and fat content, the texture of beef is also different, and the corresponding cooking methods are also different. For example, if someone likes to eat stir-fried beef, they should choose the part with bright red shredded meat. On the contrary, if this kind of meat is stewed, the texture will be tight and hard. Friends who want to eat beef stew should choose breast meat, sirloin, hind legs, loin and other parts of the meat. The meat of these parts is particularly suitable for stew because it has tendons and skin, and the fat and thin are alternately matched.
To sum up: stir-fry: choose bright red shredded meat parts, such as beef tenderloin; stew: choose breast meat, beef brisket, hind legs and other parts.
How to cut beef, how to marinate beef so that it is smooth and tender
One of the reasons why beef tastes old is that the meat quality is not good, and another reason is that it loses moisture during the cooking process. . So what should you do if you don’t choose very tender beef but want to stir-fry it? The answer is: use baking soda
Baking soda has its unique advantages in the process of cooking beef. The muscle tissue of beef is thicker than that of pork, so it is not easy to cook directly. However, using baking soda can solve the problem.
The specific steps are as follows:
1. First cut the beef crosswise, mix it with baking soda water in a small bowl, and then marinate the cut beef in the bowl. Refrigerate for about 10 minutes, drain and set aside.
2. Use an appropriate amount of egg white starch to coat the beef with a thin layer of starch to ensure that the beef does not lose moisture during cooking. Then put it in a hot oil pan until cooked, and then cook it, which will make the meat tender.
3. When the beef marinated in advance using this method is put into the oil pan and stir-fried, the hot oil will penetrate into the meat, and the crude fiber of the beef will be quickly destroyed, making the fried meat tender, delicious and delicious. Never get old. How to control the heat
Stir-fry the heat: Try not to stir-fry the beef in the pot for too long. Stir-fry quickly over high heat so that it can be heated evenly. Stir-fry the beef until it changes color and take it out of the pot quickly. Don't worry about not cooking it properly, the beef is actually very easy to cook.
Stewing heat: When all the ingredients are put into the pot, cover the pot immediately. After the fire boils, open the pot and continue to stew for about 30 minutes. This can remove the bloody smell from the beef and improve the quality of the stew. Taste. Then continue to cover the pot, reduce to low heat and simmer for about an hour and a half to simmer into a fragrant beef soup.
Tips:
1. If conditions permit, it is best to use a pressure cooker casserole for beef stew, which can stew it very well and quickly, but it is recommended to use a pressure cooker to stew it for about five seconds. When mature, change it to a regular stew pot because you can add seasonings at any time to make it more delicious.
2. If you accidentally buy older beef, you can apply a layer of mustard on the surface of the beef the day before stewing, then wash off the mustard with cold water and put it into the pot before use, and stew it like this The beef that comes out is not only easy to rot but also very elastic.
The above is my answer, I hope it can help you. I think the State Banquet Master answered this question very authoritatively. I wonder if you have watched "Old Rice Bones". In several issues, Uncle Zheng has talked about ways to keep beef fresh and tender when cooking it. The first point is to "choose" the beef. The second point is to "cut" the beef. The third point is to "marin" the beef. The fourth point is to master the "heat". The fifth point is to use "baking soda"
1. Starch coating
Prepare an appropriate amount of dry starch (corn starch or potato starch can be used), mix it with water in a ratio of 1:2 to make wet starch, then put the cut beef into the wet starch and use your hands Grip evenly, let it sit for 30 minutes, and then stir-fry. During the stir-frying process, the starch mixed in will gelatinize and form a film on the surface of the beef, effectively locking the moisture in the beef. In this way, the fried beef will be more tender, soft and delicious.
2. Coat with egg white
Cut the beef into slices, add an appropriate amount of egg white and mix well, let it sit for 30 minutes before frying. When stir-frying, the egg white mixture denatures and solidifies when heated, which can reduce the loss of water and nutrients in the beef and make the meat smooth and tender. The effect of coating in egg white and coating in starch is better.
3. Add beer
Pour an appropriate amount of beer into the beef slices, marinate for 30 minutes and then stir-fry the meat. Because the enzymes in beer can decompose part of the protein in beef, thereby increasing the tenderness of the beef.
4. Add sugar
Beef likes sweetness and dislikes saltiness. No matter what dishes are made with beef, whether it is fried beef, roast beef, stewed beef, or even roast beef jerky, it must be Only if it has sweet taste.
Using sugar not only makes beef more delicious, but more importantly, after marinating with white sugar, the beef will become extremely tender and smooth, because sugar can increase the water-holding capacity of the protein in the beef. The more water in the beef, the more tender it will naturally taste. .
Specific method: Cut the beef, add 1 spoon of sugar, marinate for 20 minutes, then add some water and stir slowly to prevent the beef from shrinking and hardening. After the sugar molecules penetrate into the beef, they will also absorb water when encountering water, causing the meat slices to swell slightly, reducing the toughness and hardness of the beef.
5. Selection of materials
How to fry beef to make it tender? If you want to stir-fry fresh and tender beef, it is best to choose lean and tender beef, such as tenderloin, outer loin, etc. When cutting beef, cut it against the grain, and cut it as thinly as possible, so that the fried beef will not be old and tough.
Hello, I am Brother Bao. I am happy to answer your questions.
I often cook with beef and have tried many ways. You talked about how to make beef tender. It's actually very simple. I'll just talk about 2 methods.
1. Hot pot beef. When eating hot pot, you must cut the beef thinly. If you cut it thickly, it will taste too old. After the soup is boiled, we put the beef in it and rinse it for about 8 seconds. Yes, this kind of beef tastes very tender and fresh. There is no need to marinate it this way. The main thing is that the rinsing time should not be too long, otherwise the meat will taste too old.
2. Boil beef. In this way, we need to marinate the beef first. Cut the beef bought from the market into thin slices of about 2mm. Then we prepare a container, put the beef in, and then catch it with water about three times, mainly to let the beef absorb the water. Then add light soy sauce, pepper, and old soy sauce to extract the color. After evenly grasping, leave it for about 10 minutes. Then use some cornstarch to lock the moisture of the beef, and then add some oil, not too much, and apply it on it to prevent The cornstarch falls off, making the marinated beef very tender. These methods of stir-frying and boiling are marinated in this way. The beef will be very tender.
This is how to make tender beef. It is very practical. I hope it can help you.
The first is cross-section slicing, so that the meat fibers are cut off! The second is to cut the ribs with a steak knife, and then marinate them with onions and red wine!
Hello! I am very happy to answer this question!
The stir-fried beef is so tender! This dish has less juice and gravy, the meat is tender and fragrant, and it is suitable with wine and rice. It is suitable for people with moderate Qi, shortness of breath, physical weakness, weak muscles and bones, anemia, chronic illness, and yellowish and dizzy complexion.
Ingredients: 250 grams of beef, 2 cloves of garlic, 1 spoon of starch, 5 grams of pepper, 1 spoon of light soy sauce, 5 grams of salt, 1 spoon of dark soy sauce, spicy millet: appropriate amount, 1 spoon of oil consumption , a spoonful of beer, 3 roots of celery
Method: 1. Slice beef, add oil, dark soy sauce, beer, salt, pepper, cornstarch and mix well, then pour some cooking oil and mix well and set aside. 2. Prepare spicy millet, medium red pepper, garlic paste and celery. 3. Warm the oil in the pot, add the beef and spread it until it changes color slightly. Pour out the oil and set aside, because there is still frying in the pot. 4. Oil the pot, add ingredients and seasonings, etc. Stir-fry until fragrant 5. Add beef and stir-fry over high heat for 10 seconds and it is ready to serve.
In this way, a tender and fragrant stir-fried beef is completed. Super delicious and a great addition to meals. You should also try
Hello, I am happy to answer your question.
Soft meatballs, 400 grams of beef filling, 30 grams each of green pepper and red pepper.
5 grams each of minced onion, minced ginger, and garlic slices, 1 tsp of refined salt, 1 egg, 1/2 tsp each of MSG, pepper powder, sesame oil, 100 g of old soup, starch, water starch, salad Appropriate amount of oil.
1. Add a little salt and minced green onion, ginger, pepper powder, egg liquid, starch to the beef stuffing to make a filling. Wash the green and red peppers and cut them into diamond-shaped slices.
2. Add water to the pot and bring to a boil, squeeze the stuffing into balls, blanch in water one by one, remove and drain.
3. Add a little base oil to the pot and sauté the garlic slices first. , then add old soup, refined salt, then add green pepper, red pepper, and meatballs and cook until the flavor is absorbed, then add MSG, water starch, reduce the juice, pour in sesame oil, take out the pan and serve.
How to make beef tender? These 3 techniques have been personally tested and proven to be effective
Today, make a faster garlic beef recipe.
The beef is tender and delicious. Even though the bowl is full, it will be empty in just a few minutes.
The secret is still the same as the third one, but today I will tell you in more detail. You must read it carefully~
The first step: choose beef.
The meat on the cow is subdivided into dozens of areas. It is not necessary to understand them all. The meat quality and fat distribution of each part are different, and the cooking methods are also different.
Stir-fry: tenderloin, cucumber strips
Hot pot: tenderloin, upper brain
Stew: breast meat, shoulder, beef brisket
Braised: beef tendon
Grilled: tenderloin, outer loin, upper brain, ribs
If you are dazzled, then don’t After reading it, just remember the word "tenderloin".
The meat in this position is the most tender and can be used in any way.
Friends from the south can just ask the boss to cut it for you. Friends from the north are not afraid, just cut the beef vertically as thinly as you can.
Step 2: Pickling.
One of the reasons why beef cannot be chewed thoroughly is that the meat itself is not good, and the other is that it loses water due to heat.
Therefore, it is necessary to wrap the beef with a thin layer of starch and wrap it on the beef when it is heated to ensure that the moisture is not lost.
Step 3: Pour the oil quickly and take it out of the pan as soon as it changes color.
After the beef is put into the pot, use chopsticks to spread it out so that it is heated evenly, and take it out after it is browned.
Don’t worry about it being undercooked, the beef is really easy to cook.
Take it out and pour it with garlic chili oil. It’s tender and fragrant, and it’s a great addition to rice.
Hey, let’s eat some tender beef today~
- Garlic Beef-
[Ingredients]
300g beef, 15g light soy sauce, 10g beer, 10g starch
10g sesame oil, chili oil, garlic pepper
1. Chop the garlic and cut the beef into thin slices Put it in a bowl
Pour beer, light soy sauce, salt, pepper, starch, and sesame oil into the beef, mix well, and marinate for half an hour
2 .Heat oil in a pan, add minced garlic and fry over low heat until slightly golden
When the garlic is fried, it will have a rich garlic aroma, but there will be no taste in your mouth
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3. Heat up another pot, heat the oil, put the marinated beef slices into the pot and break them up. Once the color changes, take it out of the pot and put it on a plate
The marinated beef is easy to cook , so the oil temperature should not be too high, and the beef should be taken out as soon as it is cooked
4. Pour the fried minced garlic on the beef
< p>5. Heat the chili oil, pour it on the minced garlic and beef, and sprinkle with chopped green onion.
In order to increase the fragrance, I added some oil to the chili oil. Spicy, tastes great~
The beef must be cut thinly, and a good knife is indispensable. Click here to buy German velosan kitchen knives
The beef is tender and smooth Smooth, with a strong garlic aroma, it is really a great accompaniment to rice.
If you like, you can boil some crispy bean sprouts on the bottom, it will also be delicious.
After eating such a big bowl of beef, I am full of energy. Ah, I am going out to play. I wish you a happy weekend.
Beef stew with potatoes is a popular home-cooked dish. The stewed beef is soft and rotten, with a salty and fragrant aroma. It is alternately fat and lean, fragrant but not greasy. The potatoes have soaked up the beef juice and cooking sauce and are fragrant and glutinous. The soup is used to mix with the rice. Not to mention how delicious it is. Although the weather is a bit hot in April, you still need to adjust to the occasional strong taste and enjoy it. ”
Main Ingredients
Accessories
How to make Potato Beef Stew
1.
Cut the beef brisket into three centimeters Soak the left and right pieces in water to remove the blood.
2.
Prepare the spices, tie the chives into knots, slice the ginger, and pat the herbs with a knife. , as well as angelica, cumin, star anise, tangerine peel (tangerine peel for cooking), dried hawthorn, cloves
3.
Use warm water for all spices. Soak for ten minutes to remove the dust on the spices
4.
Soak the beef in cold water and add the green onions, ginger slices and Blanch the cooking wine.
5.
Bring the water to a boil, skim off the floating foam, pick it up, rinse it with hot water, and drain the water. .
6.
Put a little cooking oil in the wok, add the blanched beef and stir out the water vapor in the beef.
< p>7.
After the beef is simmered, set the beef aside, add bean paste and soaked spices, stir-fry over low heat until the aroma and red oil are released, then combine with the beef Stir together.
8.
Add dark soy sauce and stir-fry until browned.
9.
After the aroma is released, transfer it to the pot and heat the water over the ingredients. After it boils over high heat, reduce the heat to low and simmer.
(One thing to say here, whether it is beef stew or other meat, try to heat the water when stewing, so as to prevent the beef from being extremely cold or hot, the meat will shrink, it will not be easy to stew, and the stew will not taste good.)
10.
Simmer over low heat for about 1 hour. Add salt according to your own taste. Simmer over low heat until tender. The beef stew is ready in one pot. .
11.
Cut the potatoes and carrots into hob pieces respectively. (It is best to choose yellow-centered potatoes for potatoes, as yellow-centered potatoes are softer)
12.
Take a portion of the stewed beef and add the chopped Potatoes and carrots stewed over low heat.
13.
Stew until the potatoes are soft and the juice is reduced over high heat,
14.
p>
Thicken the soup and serve. A fragrant pot of potato and beef stew with a rich sauce is ready. Do you want to make it for your family on weekends?
1. If there is enough time, use a small fire Slow-cooked meat is more fragrant than meat cooked in a pressure cooker. If you don’t have enough time, you can choose a pressure cooker to cook it faster. 2. When stewing meat, whether it is pork or beef, I usually wait until the meat is almost cooked and add salt. If the salt is added too early, the stewed meat will easily become tough.
Hello everyone, I love cooking quietly, and I am very happy to answer this question. Among the ingredients that people who have just learned to cook are most afraid to touch, beef must be the first one.
I excitedly bought half a catty of it, fried it at home, and turned it into beef tendons. It would be a pity to throw it away if it was not chewed thoroughly.
But if done right, beef is definitely a treasure:
High in protein and low in fat, an excellent healthy ingredient; very easy to cook and can be cooked in a few minutes; good taste and aroma Heavy, I still want to eat it.
For example, it’s like boiled beef. Every time you’re in a bad mood, you’ll regain your health after just one pot of it.
I’ve already cooked boiled beef, and today I’m going to make a faster version of garlic beef.
The beef is tender and delicious. Even though the bowl is full, it will be empty in just a few minutes.
The secret is still the same as the third one, but today I will tell you in more detail. You must read it carefully~
The first step: choose beef.
The meat on the cow is subdivided into dozens of areas. It is not necessary to understand them all. The meat quality and fat distribution of each part are different, and the cooking methods are also different.
Stir-fry: tenderloin, cucumber strips
Hot pot: tenderloin, upper brain
Stew: breast meat, shoulder, beef brisket
Braised: Beef Tendon
Grilled: Tenderloin, outer loin, upper brain, ribs
If you are dazzled by this, then stop reading and remember it. Just two words "tenderloin" would be fine.
The meat in this position is the most tender and can be used in any way.
Friends from the south can just ask the boss to cut it for you. Friends from the north are not afraid, just cut the beef vertically as thinly as you can.
Step 2: Pickling.
One of the reasons why beef cannot be chewed thoroughly is that the meat itself is not good, and the other is that it loses water due to heat.
Therefore, the beef should be wrapped with a thin layer of starch, and it should be wrapped on the beef when it is heated to ensure that the moisture is not lost.
Step 3: Pour the oil quickly and remove from the pan as soon as it changes color.
After the beef is put into the pot, use chopsticks to spread it out so that it is heated evenly, and take it out after it is browned.
Don’t worry about it being undercooked, the beef is really easy to cook.
Take it out and pour it with garlic chili oil. It’s tender and fragrant, and it’s a great addition to rice.
Have you learned it?