I still have beef here. Take a look for yourself.
The tender and old of the fried beef
1. Selection 2. Marinating 3. Marinating. The three processes will all affect the tender and old of the fried pork slices.
1. beef selection is the first key, and there is a lot to choose beef.
tender beef is suitable for frying meat slices and hot pot. If it is used for stewing and burning, it will be chewed like sawdust.
old beef is suitable for stewing and burning. If it is used for frying meat slices and hot pot, it will be chewed like a rubber band.
There are many kinds of beef, and tender beef suitable for frying meat slices only accounts for the meat supply. The price is expensive. We have to make more efforts. Most of the fried beef slices in Chinese
restaurants are Tenderloin,Porterhouse,T Bone, Rib eye on the outside and Top Sirloin in Mi Long, ($12-5/lb).
I have tried Round (hind leg meat $2.49), and the taste is tender and old, which is far from the flavor. Chuck (front leg meat $1.49/lb) was also tried, and the result was intolerable (teeth). See the attached table at the end of the article for a brief explanation of various parts of beef.
2. Pickling and juice absorption process is the second key. Pickling and juice absorption are very important to ensure that the finished meat slices are full, tender and smooth. The more juice absorption, the more tender the taste (a restaurant trick).
Specific methods: when slicing beef, see the muscle texture clearly, cross the fiber and slice it with a knife. According to the recipe, add seasoning to beef slices, add more salt (5-8%), and add starch. After cooling in the refrigerator for about 3 minutes, add 2-3% water, and add it in batches (about 2 minutes). The more salty the meat slices are, the more water they can absorb. After curing, put them in the refrigerator for later use. I don't approve of Baking Soda to spoil the flavor. You can add some tender meat powder as appropriate, and its main components (by weight) are salt, sugar and papain.
3.
Wash the pot, stir-fry the ingredients (such as green pepper and broccoli) according to the recipe until they are cooked for nine minutes, pour in the beef slices, stir-fry them to taste, and serve in a few tens of seconds. (Add less salt when frying ingredients)
The following is a brief explanation of the various parts and textures of beef, arranged from top to bottom, from tender to old.
Selection, processing and cooking of beef
Grade of beef:
Grade of beef is divided by parts:
Supergrade: loin level: upper brain, outer spine level: hood, floor level: rib and chest level: neck and tendon.
What beef to use for stuffing:
Short brain, neck head, Haliba and other parts are selected as stuffing, which is characterized by both fat and thin, dry and solid meat, easy to stir soy sauce, and the stuffing rate is 15% higher than that of tender meat.
What beef is used for stew?
The breast meat is crisp and tender when cooked, but fat but not greasy; Bow and kou tendons are more than meat, and the color is transparent and beautiful after cooking; Ribs are full of muscles and tendons, and the meat is tender and tender after cooking; Tendon meat is colored and tender and soft when cooked. The meat in these parts is more suitable for stewing, boiling, grilling and stewing.
What kind of beef is used for cooking?
Lean meat and tender meat, such as tenderloin, outer loin, upper brain, sancha, lamb cover and langtou, should be selected for sliding, frying and frying.
Identifying the freshness of beef:
The following methods can be used to identify the freshness of beef:
Look at the color: fresh meat muscles are shiny, red is uniform, and fat is white or light yellow; The muscles of spoiled meat are dark and dull, and the fat is yellow-green.
Tack viscosity: fresh meat is slightly dry or has air-dried film, which does not stick to hands and has good elasticity; The appearance of deteriorated meat is sticky or extremely dry, and the new section is sticky. After finger pressing, the depression cannot be recovered, leaving obvious indentation.
smell: fresh meat has the taste of fresh meat; Deteriorated meat has an odor or even a bad smell.
Difference between old and tender beef:
Old beef is dark red in color and thick in meat; Tender beef is light red in color, firm, thin and elastic.
How to cut beef:
The fiber tissue of beef is coarse and there are many connective tissues, so it should be crosscut to cut off the long fiber; You can't cut along the fibrous tissue, otherwise you won't taste it, and you won't chew it badly.
The secret of beef stew
Use hot water instead of cold water. Hot water can quickly solidify the protein on the surface of beef, prevent amino acids from leaching out of the meat and keep the meat delicious;
When the fire is boiling, remove the lid and stew for 2 minutes to get rid of the peculiar smell, then cover it, and turn it to low heat to keep the oil floating on the noodle soup warm, which plays the role of stewing;
In the process of cooking, put the salt late and add enough water at one time. If you find that there is little water, add boiling water.
the day before the stew, rub mustard on the meat surface, and wash it off with cold water before the stew, which will not only cook quickly, but also make the meat fresh and tender.
wrap a little tea leaves in gauze, put them in a pot and stew them with beef. The meat is cooked quickly and tastes fragrant.
add some wine or vinegar (2-3 tablespoons of wine or 1-2 tablespoons of vinegar for 1 kg of beef) to stew beef, which can also make the meat soft and rotten;
put some hawthorn or radish in the meat pot, which can not only cook quickly, but also remove the odor.
How to stir-fry beef tender:
Slice it along the grain and slice it horizontally;
Marinate 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 1-2 hours, so that the oil will penetrate into the meat. When frying in the oil pan, the oil in the meat will destroy the crude fiber of the meat due to expansion, so that the meat will be fresh and tender.
when frying beef, it should be oily, hot and strong. just fry the beef for seven minutes, not too long, so as not to be too old.
How to marinate the beef with moderate hardness:
It is best to marinate the beef with beef tendon, and put it in a boiling pot before marinating.
the braised beef should be marinated until it is seven minutes rotten, and then it should be turned off, and the lid should not be lifted. After cooling, it should be put in the refrigerator for one night, and then it should be taken out and sliced the next day, so that it can be moderately soft and delicious.
How to roast tender beef:
Before roasting beef, you can wrap the whole beef in a plastic bag, beat it repeatedly with the back of a knife or a rolling pin to break the beef fiber, and then slice it and roast it, so that the roasted beef is tender and delicious.
How to stir-fry beef is tender
Beef fiber is coarse and old, and stir-frying often becomes tough or even happens. How to stir-fry beef in a short time?
First of all, pay attention to the knife edge, cut strips along the grain and slice them horizontally, then use soy sauce, cooking wine, sugar, egg liquid, dry starch and a little baking soda (the ratio of meat to baking soda is 6: 1, and no more can be added) to make a juice with clear water, mix well with the cut beef slices and marinate for 15 minutes.
Then add 25g of cooking oil to the cover and soak it for 1-2h, so that the oil molecules in the sliced meat will penetrate into the meat and absorb the juice. When frying in an oil pan, the oil molecules in the meat will swell violently, the crude fiber will be destroyed, and the fried meat will be tender and delicious.