How to make beef delicious?
Beef is known as "the favorite of meat" because of its high protein content and low fat content, and it tastes much healthier than pork. Therefore, beef is also the first choice for training, and beef can make Chinese food and western food with different flavors. How to make beef delicious? Cooking in different parts, pay attention to skills.
First, different parts of beef are eaten differently.
1, beef neck. Whether fat or thin, the meat is dry and the meat lines are messy. Suitable for stuffing or simmering soup, the stuffing rate is higher than tender meat 15%, and beef balls are good.
2, shoulder meat. It consists of two pieces of meat that cross each other, with fine fibers and smooth and tender taste. Suitable for stewing, roasting and stewing, curry beef.
3. Go to the brain. The meat is tender and easy to deposit marbles. The fat in the upper brain is evenly mixed and has obvious patterns. Suitable for boiling, frying, roasting and boiling beef hotpot.
4, breast meat. Cartilages on both sides, mainly pectoralis major, have slightly thicker fibers, more facial lines and are covered with certain fat. After cooking, the taste is tender and smooth, fat but not greasy. Suitable for stewing soup.
5, eye meat. One end is connected to the upper brain, and the other end is connected to the outer ridge. It looks like eyes, with mixed fat and marbling. The meat is tender, with high fat content and sweet and juicy taste. Suitable for rinsing, grilling and frying. This meat tastes good, too
6. West Cold (also known as West Cold or Shalang). The longest muscle on the back of cattle is flesh red, which is easy to deposit fat and has marbling. This kind of meat is used in sirloin steak which we often eat. Compared with filet mignon, sirloin steak has a slightly higher fault tolerance rate, because it has fat, so it tastes better when fried and roasted, and tastes good.
7. tenderloin (also called beef tenderloin or tenderloin). Tenderness of beef is mostly lean meat with low fat content. Tenderloin, also known as tenderloin, is the least used and the most tender part, and is often used to make filet mignon and teppanyaki. Filet mignon has high requirements on operation, and firewood is added, so filet mignon usually ripens in 3-5 days to keep the meat tender and juicy.
8. Hip meat (also known as Mi Long, cucumber strips and monk's head). Muscle fiber is thick and fat content is low. Only suitable for vertical fleshy fiber shredding or frying after slicing.
9. Beef brisket. Fat and thin, slightly tough meat. But the meat is rich and the taste is thick and mellow. Suitable for stewing or curry.
10, tendon meat. It is divided into front tendon and back tendon, and it is gelatinous after cooking. Suitable for braised beef or braised beef.
beef
Second, the secret of beef tenderization
Beef is delicious, but eating meat is easier than cook the meat. Many people who have eaten fried beef know that fried beef is easy. Teach you a few tricks to stir-fry beef.
1, coated with starch. Take a certain amount of dry starch (corn starch, potato starch, etc.). ) and water in the ratio of 1: 2 to make wet starch water. Mix the wet starch water into the cut beef, grab it evenly by hand, then let it stand, so that the starch slurry is evenly wrapped on the surface of the beef, and then put it into the pot to stir fry. In the process of frying, gelatinized starch will form a film on the surface of beef, thus locking the moisture in beef and ensuring the tender, smooth, soft and palatable fried beef.
2, wrapped in egg white. After cutting the beef slices, add an appropriate amount of egg white and stir well, then let it stand and fry until cooked. In the frying process, the egg white mixture is denatured and solidified by heating, thus reducing the loss of water and nutrients in beef and making the meat smooth and tender. Egg white wrapping pulp is generally used with starch wrapping pulp, and the effect is better.
Step 3 add beer. It is also a good choice to pour a proper amount of beer on beef and fry it after pickling. Because the enzymes in beer can decompose part of protein in beef, thus increasing the tenderness of beef. However, due to the low enzyme content in beer, the effect of "tenderizing meat" by this method is not as good as that by the first two methods.
Finally, if you want to fry fresh beef, you'd better choose lean meat, such as tenderloin and tenderloin. When cutting beef, you should also pay attention to cutting against the grain of meat. The thinner the better, the more tender the fried beef will be.
Beef recommendation
Practice 1: Muslim braised beef
Ingredients: 500g beef, 20g spicy bean paste, 25g ginger, wine and soy sauce.
Exercise:
1. Cut the beef into pieces and take it out with hot water. Stir-fry onion and ginger in oil pan, then add spicy bean paste, add beef pieces and stir fry, and add soy sauce, sugar, pepper, wine, monosodium glutamate and star anise.
2. Finally, add water to soak the beef, and simmer until the juice is thick and the meat is crisp.
Practice 2: Fried beef with Flammulina velutipes and Eggplant
Raw materials: beef 150g, Flammulina velutipes 200g, eggplant 150g, onion 15g, garlic 15g (peeled and mashed), salt, sugar, rice wine, pepper, soy sauce, corn flour and peanut oil.
Exercise:
1, beef washed and sliced for later use; Wash Flammulina velutipes for later use; Peel eggplant and wax gourd, wash them, cut them into strips, and fry them in a pot for later use.
2. Add oil to the pan, saute garlic and onion, stir-fry beef for a while, add a little rice wine, add Flammulina velutipes, eggplant and a little soy sauce, continue to stir-fry, add salt, sugar and pepper to taste and thicken.
Practice 3: Tomato beef soup
Raw materials: beef 1000g, tomato and soybean 425g 1 can, 4 tomatoes, onion 1, tomato sauce g, salt 10g.
Exercise:
1, the beef flies into water, and then it is washed with hot water. Pour in a can of tomatoes and soybeans, cut beef, onions and tomatoes, and pour in tomato sauce.
2, add enough hot water at a time, keep it after the fire starts, turn to low heat for 50 minutes, and finally add salt to taste, you can drink.
beef
Practice 4: Fried beef with pineapple.
Ingredients: beef 250g, pineapple150g, green pepper100g.
Exercise:
1. Prepare ingredients, sliced beef, pineapple and green pepper. Whether beef tastes good or not is mainly the process of making beef slurry. Slice the beef first, add proper amount of salt, cooking wine, soy sauce and oyster sauce, and then drain the water. You can't put all the water in at once, so you put it in a small amount many times. Pour some water and grab it with your hands. When the meat is a little dry and sticky, add water.
2. Add the egg yolk until it is completely blended with the beef. Pour some oil after putting the powder and put it in the refrigerator for 20-30 minutes.
3. Take the oil pan and stir-fry the beef. When the beef turns slightly white, you can turn off the fire. Stir-fry with the remaining temperature and serve (this must be remembered, otherwise the beef will get old). Take another oil pan, add green pepper and stir fry, add beef, add oyster sauce and sugar and stir fry together. After a while, the food can be served.
Practice 5: Cumin beef
Ingredients: beef (lean meat) 500g, onion15g, ginger 5g, sesame10g, pepper 2g, cumin 30g, pepper 5g (dried red pepper), vegetable oil 30g, sesame oil10g, and chili oil/kloc-0g.
Exercise:
1, wash onion and ginger and cut into pieces; Clean beef, boneless, cut into thin slices, and marinate with salt, cooking wine, ginger and onion 15 minutes.
2. Pour cooking oil into the pot, pour beef slices when it is 50% hot, fry until crisp and fragrant, and take out; Leave the bottom oil in the pot, add dried Chili and pepper and stir-fry until fragrant, then add beef slices and stir well.
3. Add broth, wine, spiced powder and sugar. After boiling, add Chili powder and cumin and stir fry; Add red oil, monosodium glutamate and sesame oil, stir-fry evenly, put on a plate and sprinkle with sesame seeds.
Practice 6: Boiled beef
Ingredients: beef tenderloin G, 2 lettuce, egg white 1, 8 dried peppers, pepper 10, onion 1 small pieces, 3 cloves of garlic, 20g of Pixian bean paste, soy sauce 1 5m, cooking wine.
Exercise:
1. Wash beef tenderloin, cut it into thin slices, put it in a bowl, stir it evenly with cooking wine, salt, egg white and water starch, and then marinate it for 15 minutes.
2. Wash the lettuce, cut the dried pepper into two sections, slice the garlic and ginger, and cut the onion into small pieces; Pour some oil into the pot. When the oil is hot, add lettuce and stir-fry until soft. Season with salt and put in a bowl with a deep bottom.
3. Pour an appropriate amount of oil into the pot, add ginger slices, garlic slices and onion segments, add bean paste, stir-fry red oil with low fire, and then add water. After the fire boils, add soy sauce, sugar, chicken essence and salt, stir well, add salted beef slices, take out the beef after cooking and put it on lettuce.
Sprinkle a little pepper on the beef, then burn a little hot oil, and finally pour it on the beef.
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Note: Identify the freshness of beef.
Color identification: fresh meat and muscle are uniform red and shiny, and fat is white or milky yellow. The muscle color of the second piece of fresh meat becomes slightly darker, and the cut surface is still shiny, but the fat is dull. The muscle color of spoiled meat is dark red and dull, and the fat is dark until green.
Odor identification: Fresh beef has a unique normal smell. Sub-fresh meat tastes slightly ammonia or sour. Deteriorated meat has a rotten smell.
Viscosity identification: the surface of fresh meat is slightly dry or has an air-dried film, which does not stick to hands to the touch. Secondary fresh meat surface drying
It's still sticky. The new section is wet. The surface of deteriorated meat is extremely dry or sticky, and the newly cut noodles are also sticky.
Elasticity appraisal: Fresh meat sags, which can be recovered immediately after finger pressing. After the second finger pressing of fresh meat, the depression recovered slowly and could not be fully recovered. Deteriorated meat can't be recovered after being pressed by fingers, and there are obvious traces left.
Identification of broth: The broth of good frozen beef (thawed meat) is transparent and clear, with fat lumps floating on the surface and a certain fragrance. The soup of sub-quality frozen beef (after thawing) is slightly turbid, and the fat floats on the surface in the form of droplets, which has poor flavor and umami flavor. Deteriorated frozen beef soup (after thawing) is turbid, with yellow or white flocs, a small amount of fat floating on the surface and an odor.