Fresh Beef How to Stir-Fry

Fresh Beef How to Stir-Fry, Beef is a very common type of meat in our life, the nutritional value is much higher than pork, the texture of the beef is sinewy, the flavor is unique, it is a kind of food that many of us like to eat, the following to understand how to stir-fry fresh beef.

Fresh beef how to fry 1

The first tip pat beef. After buying fresh beef in the market, do not rush to cut the beef into slices, you can first put the beef on top of the cutting board, with the back of the knife to beat the beef, more beat a few times. This is in fact mainly in order to be able to make the beef fiber become more loose some, naturally can make the beef fried out more flavorful.

The second technique is to soak the beef. In fact, there is a lot of blood inside the beef, many people will directly choose to blanch this method to remove the blood, in fact, is not a very recommended method, the effect of this method is not particularly good. It is generally recommended to put the beef in warm water to soak, add some salt in warm water, about two hours soak the beef inside the blood soak out. After the color of the water becomes red, you can replace the warm water, and replace it several times.

Tips: not in a hurry to cook the case you can choose to use this method to deal with the blood of beef, but the time is tight can only choose to blanch.

The third tip marinating beef. After cutting the beef into small slices, you should also marinate the beef, and the beef that has not been marinated will lose water in the process of stir-frying, which will make the texture of the beef hard, and the stir-fried beef will not be very tasty.

The method of marinating beef is very simple, cut the beef in a bowl, add the appropriate amount of starch, cooking wine, sugar, soy sauce and sesame oil, mixed together and stirred well, about half an hour or so marinating time can make the beef flavor. Remember not to add salt to the marinated beef, some people may think that adding salt will make the beef taste better, but adding salt to the marinating process will only make the beef lose moisture, fried beef will not be delicious.

How to fry fresh beef 2

So many people are very like to eat beef, many people are also often use some fresh vegetables such as carrots or tomatoes and other beef stew to eat, then how to beef stew? Beef stewed what tricks? What are the benefits of eating beef?

Nutritional value of beef

Beef provides high-quality protein, containing all kinds of amino acids, the proportion of various amino acids and the proportion of various amino acids in the human body protein is basically the same, which contains more creatine than any food.

Beef is low in fat, but it is a low-fat source of linoleic acid and a potential antioxidant.

Beef contains minerals and B-complex vitamins, including niacin, vitamin B1 and riboflavin. Beef is also the best source of the iron you need every day.

How to Stew Beef

Li Shizhen once pointed out, "Boil old chicken meat hard, into the hawthorn a few that is easy to rot", for beef, hawthorn has the same effect. Hawthorn has a high content of organic acids, which can tenderize the beef fibers, thus making it easier to stew, but also play a role in unctuousness.

The specific method is to cut the cleaned beef into small pieces, and then blanch it in boiling water to remove the floating foam. Then take out the blanched beef, add hawthorn and other condiments, and then put it into the water to stew slowly over low heat. But the amount of hawthorn should not be too much, generally half a catty of beef with 2~3 hawthorn is more delicious, so that not only can make the beef taste tender, and will not affect the effect of other condiments, and will not destroy the nutrition of beef.

Is this method of stewing rotten beef very simple? Come and try it.

Tender beef how to fry

1, wrapped in starch

Take a certain amount of dry starch (corn starch, potato starch, etc.), and water in the ratio of 1:2 into wet starch water. Mix the wet starch water into the cut beef, scratched with your hands, and then let it stand for 30 minutes, so that the starch slurry is evenly wrapped in the surface layer of beef, then you can go into the pan stir-fry. Stir frying process, mixed into the starch paste, will form a film on the surface of the beef, so as to lock the moisture in the beef, which can ensure that the fried beef tender, soft and tasty.

2, wrapped in egg white

cut the beef slices, add the right amount of egg white stirred, let it rest for 30 minutes and then fried. In the process of frying, the egg white mixture produces heat denaturation coagulation, which reduces the loss of moisture and nutrients in the beef, so that the meat is smooth and tender. The egg whites are usually used in combination with the starch coating for better results.

3, add beer

Take the appropriate amount of beer dripping in the beef, marinated for 30 minutes before frying is also a good choice. Because the enzyme in the beer can make part of the protein in the beef decomposition, and then increase the degree of tenderness of beef. However, because the enzyme content of beer is low, this method of "tender meat" effect is not as good as the first two methods.

Finally, in order to stir-fry tender beef, buy beef, it is best to choose both lean and tender meat, such as tenderloin, spine and so on. Cutting beef should also pay attention to the grain against the meat to cut, and cut the thinner the better, so that the fried beef is more tender.

How to fry fresh beef3

How exactly should beef be sliced?

1, look at the direction of the beef grain, the knife and the grain of the beef is 90 degrees perpendicular to cut. And cut along the beef grain, this cutting method is wrong.

2, this method of cutting beef is not only applicable to fried beef, cooking for other beef dishes can also be used. Beef fibrous tissue is thicker, connective tissue and more dense, so cut across the long fibers cut off; do not follow the fibrous tissue cut, so it will become impossible to taste, but also chewed.

3, shredded. Words look at the grain of the meat cut along the line, the advantage is that when burning vegetables, silk is not broken, slicing words to cut the opposite, that is, in the silk of the side of the cut, against the grain to cut. The advantage is that it will not be chewy. And the meat will have flavor.

4, the size of the meat, the bigger the fire, try to cut the meat ah vegetables ah smaller. The kind of dishes that are stewed slowly over a small fire. Meat pieces, to cut larger. So that the meat will be able to withstand a long time of stewing, and will not become crumbly

5, cut the meat of the small method

General we all feel that cutting meat is a very laborious work. After cutting the arm and hand will be very sore. Meat in the frozen when slicing and shredding are very easy. You can buy the beef frozen in the refrigerator, eat a little thawed out in advance, but do not wait until completely thawed, this time is the best cut. Or is out of the refrigerator after using the microwave defrost function defrost three minutes, this time cut up just good.

The above is the method of cutting beef, first of all, depending on whether you want to slice or shredded, sliced, then it is best not to go along with the grain of the beef to cut, but perpendicular to the texture of the cut, if it is shredded you can cut along the texture. There is also the fact that you can try, buy back the meat in the freezer to freeze a cut will be easier.