1 First, observe the grain of beef. When cutting, you can't cut along the grain, but cut horizontally. ?

2 Remove the outer fascia, cut the beef into pieces, and cut the beef slices horizontally.

3 When cutting beef, press the beef with your left hand and push and pull with your right hand.

4 when cutting beef, it must be cut evenly, and the cut beef should not be thin on the top and thick on the bottom.

5 if you want the beef to be more tender and pickled, put it in a bowl and add a little salt.

6 pour in beer, add raw flour, mix and marinate for 2 minutes, and the fried beef will be more tender.

Beef is the most hard dish, and it is often the most anticipated dish on the table.

Beef can be made into delicious dishes such as braised beef, beef stewed radish, black pepper beef fillet and so on.

But in many cases, even though the raw materials, seasonings and methods are the same as the recipes, the beef made is not delicious.

This is about cutting beef. To make tender and smooth beef, the most critical first step is to cut beef.

explanation of steps:

1. The red line in the figure indicates the direction of beef grain, while the black line indicates the direction of the blade, that is, the grain of the knife and beef is cut at 9 degrees vertically.

2. The cross in the picture is cut along the beef grain, which is wrong. The tick is cut against the beef grain, and this cutting method is correct.

3. This method of cutting beef is not only suitable for frying beef, but also for cooking other beef dishes.

in fact, the main point is to cut beef vertically, which is basically applicable to all meat.

Thirdly, Xiaobian also brings you a simple and delicious beef recipe, which is convenient for everyone to cook for themselves at home! ! !

Beef stewed radish:

Ingredients: 6g of beef, 1 white radish, scallion, ginger, hawthorn and coriander (friends who don't eat coriander can leave it),

Cooking wine, pepper, stewed meat and salt are prepared according to their own tastes;

Steps:

1. Cut the beef into small pieces and stir-fry in a pan, stir-fry for 2 minutes, then add water, add some salt, hawthorn, pepper, cooking wine, ginger and onion;

2. You can use the time of beef stew to wash white radish and cut hob blocks;

3. At this time, prepare the second pot, put the beef in step 1 into the pot, add the white radish, stew the meat package and salt according to your own taste, stew for 3 minutes, then take out the pot and add the coriander. Beef slices should be cut with a cross knife to cut off the fibers. If you want to be tender, it is mainly the pickling method after slicing. Remove blood and fishy smell, hang slurry and stir to lock water.

The fibrous tissue of beef is coarse, and the connective tissue is dense, so it is necessary to cut off the long fibers.

don't cut along the fibrous tissue, it will become tasteless and chewy. First, find the texture of the meat, and then cut it with a knife perpendicular to the texture of the meat.