The authentic recipe of Ningbo roast beef

Ingredients

Beef, red wine, salt, olive oil, soy sauce, sugar, garlic, black pepper

1. Cut beef (preferably with a certain amount of fat, such as ribeye) into 0.5cm thick slices. Use the end of a knife to score the beef a few times without scratching it. To penetrate the flesh, scratch the surface. (ps: This is done to restore the freshness of the meat. You can also use a meat mallet to pound the beef to break the tendons.)

2. Use red wine, olive oil, soy sauce, a little salt, sugar, garlic, Marinate the beef with black pepper and other spices for more than 15 minutes (ps: if the meat is very fresh, there is no need to marinate it. There is no better spice than fresh ingredients)

3. Preheat the oven to 200 degrees , place the marinated beef on a baking sheet lined with tin foil, and bake for 10-15 minutes, turning once in the middle.

Purchasing of beef

How should consumers choose between fresh beef and frozen beef on the market? Industrial and commercial personnel suggest that citizens can identify it based on aspects such as color, smell, viscosity, elasticity, and broth. The details are as follows: Color identification: Fresh meat - the muscles are uniformly red and shiny, and the fat is white or milky yellow. Sub-fresh meat - the muscle color becomes slightly darker, the cut surface is still shiny, but the fat is dull.

How should consumers choose between fresh beef and frozen beef on the market? Industrial and commercial personnel suggest that citizens can identify it based on aspects such as color, smell, viscosity, elasticity, and broth. Specifically as follows:

Color identification.

Fresh meat - the muscles are uniformly red and shiny, and the fat is white or milky yellow. Sub-fresh meat - the muscle color becomes slightly darker, the cut surface is still shiny, but the fat is dull. Spoiled meat - the muscle color is dark red and dull, and the fat is dark until it turns green.

Odor identification.

Fresh meat - has the characteristic normal smell of fresh beef. Sub-fresh meat - slightly ammonia or sour taste. Spoiled meat - has a rancid smell.

Viscosity identification.

Fresh meat - the surface is slightly dry or has an air-dried film, and is not sticky when touched. Sub-fresh meat - the surface is dry or sticky, and the new cut surface is moist. Spoiled meat - the surface is extremely dry or sticky, and new cuts are sticky to the touch.

Flexible identification.

Fresh meat - the depression after acupressure can be restored immediately. Sub-Fresh Meat - The dents after acupressure heal slowly and cannot be fully restored. Deteriorated meat - the depression after acupressure cannot be restored and leaves obvious traces.

Broth identification.

Good quality frozen beef (thawed meat) - the broth is transparent and clear, with fat agglomerates floating on the surface and has a certain aroma. Substandard frozen beef (after thawing) - the soup is slightly turbid, fat is floating on the surface in small droplets, and the aroma and taste are poor. Spoiled frozen beef (after thawing) - the broth is turbid, with yellow or white floc, very little fat floating on the surface, and a peculiar smell.