Beef grade:

The grade of beef is divided into several parts:

Super: spine 1: upper brain and external spine 2: lid and base 3: rib and chest 4: neck and tendon.

What kind of beef is used as stuffing:

Short brain, neck, Haliba and other parts are selected as fillings, which are characterized by both fat and thin, dried meat and solid meat, and soy sauce is easy to stir, and the filling rate is higher than that of tender meat 15%.

What beef is used for stewing:

The breast is crisp and tender, fat but not greasy when cooked; Bow and buckle tendons are more than meat, and the color is transparent and beautiful after cooking; The ribs are full of tendons, and the meat is fresh and tender after cooking; Tendon meat is colored, tender and soft after cooking. The meat in these parts is more suitable for stewing, boiling, roasting and stewing.

What beef is used for cooking?

Slip, stir-fry and stir-fry should choose lean meat and tender meat, such as tenderloin, tenderloin, upper brain meat, trident meat, young cover meat and wave meat.

Identify the freshness of beef:

The freshness of beef can be identified by the following methods:

Look at the color: fresh meat muscles are shiny, red is uniform, and fat is white or light yellow; The muscles of carrion are dark and dull, and the fat is yellow-green.

Touch 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 cut surface is sticky. The depression can't be recovered after finger pressing, leaving obvious indentation.

Smell: Fresh meat has the taste of fresh meat; Deteriorated meat has a smell, even an unpleasant smell.

Distinguish old beef from 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 is necessary to cross-cut and cut off long fibers; You can't cut along the fibrous tissue, otherwise you won't taste and chew well.

The secret of beef stew

Use hot water instead of cold water. Hot water can quickly coagulate the protein on the surface of beef, prevent amino acids from leaching out of meat and keep the meat delicious;

After the fire boils, remove the lid and stew for 20 minutes to remove the odor, then cover the lid and turn to low heat to keep the oil floating on the noodle soup to keep the temperature, which plays a role in stewing;

In the process of cooking, put salt in the later stage and add enough water at a time. If you find that there is little water, add boiling water.

The day before the stew, rub mustard on the meat noodles. Wash the meat with cold water before stewing, which not only cooks quickly, but also makes the meat tender.

Wrap a little tea in gauze and stew it with beef in a pot. Meat is cooked quickly and tastes delicious.

Adding wine or vinegar (1 kg beef with 2-3 tablespoons wine or 1-2 tablespoons vinegar) to stew beef can also make the meat soft and rotten;

Put a few hawthorn or radish in the meat pot, which can be cooked quickly and remove the odor.

How to fry beef tender;

Slice along the grain and horizontally;

Marinate beef with soy sauce and mix well with starch or egg white;

If you have time, you can add some oil to marinate the meat for 1-2 hours, so that the oil can penetrate into the meat. When frying in an oil pan, the oil in the meat will destroy the crude fiber of the meat because of expansion, so that the meat will be fresh and tender;

Stir-fried beef with more oil and more fire. Stir-fry the beef for medium, not too long, so as not to be too old.

How to pickle beef with moderate hardness;

It is best to use beef tendon for marinating beef, and put it in a boiling water pot before marinating.

Turn off the fire when the braised beef is marinated for seven minutes, and don't lift the lid. After cooling, put it in the refrigerator for one night, and then take out the slices the next day, in order to be moderate in hardness and taste.

How to roast tender beef;

Before roasting beef, the whole piece of beef can be wrapped in a plastic bag, beaten repeatedly with the back of a knife or a rolling pin to break the beef fiber, and then sliced and roasted, so that the roasted beef is tender and delicious.

Beef is extremely nutritious, even worse than pork. It is rich in protein, iron, phosphorus, calcium and nicotinic acid, and has the function of nourishing and strengthening the body. Its taste is delicious, and it is mostly used in western food. Chinese food is rarely used, especially at grand banquets or banquets.

It is easy to tell whether beef is fresh or not. Where the color is bright red and shiny, the meat lines are fine, the meat quality and fat are solid, and there is no slack, when a sharp knife is inserted into the meat and pulled out, it feels elastic and the edge on the meat is tightened, which is fresh beef. If you find that the color is purple, it is the meat of an old cow. If you accidentally buy old beef, if you want to make it tender, just freeze it for a day or two and then use it, the meat will be slightly tender, not to mention the lack of delicious taste.