How to eat various parts of beef

1. Beef neck meat

Both fat and lean meat, dry and firm meat texture, suitable for making stuffing or stewing soup , the filling rate is 15% higher than the tender meat part, and it is good for making beef balls.

Family Beef Balls

Ingredients:

500g lean beef/3 eggs/soy sauce

Salt/appropriate amount of five-spice powder/minced ginger A little

Method:

1. 500 grams of ground lean beef, 3 eggs, a little soy sauce, an appropriate amount of salt and five-spice powder, a little minced ginger, add 200 grams of water, and make it by hand Thin paste

2. Add 50 grams of starch and stir evenly, then add an appropriate amount of flour and mix the meat filling thoroughly until the meat filling becomes a thick paste. When you squeeze out the round balls from your hands, add oil. Fry in the pot until browned, then remove.

2. Shoulder meat

It is composed of two pieces of meat that cross each other. It has fine fiber and a smooth and tender texture. It is suitable for stewing, roasting and braised. Curry Beef

Beef Stew

Ingredients:

800g beef ribs / 3 tablespoons soy sauce / 3 tablespoons rice wine

Large A little beef powder / salt / star anise / Sichuan pepper / green onion and ginger slices

Method:

1. Wash the meat and cut it into pieces of about 2 cm

2. Wash the onion and ginger, cut into onion segments and ginger slices for later use

3. Heat the oil in a pan, and when the oil is 50% hot, add peppercorns, star anise, onion and ginger slices and saute until fragrant

4. Then pour the beef cubes into the pot and stir-fry, then add rice wine and stir-fry for a while

5. Pour enough water to cover the beef cubes and then pour in soy sauce (do not use this time) Add salt)

6. After the water boils, skim off the foam, cover the pot, turn to low heat and simmer for 90 minutes

7. Add an appropriate amount of salt and Daxida beef After powdering, continue to simmer on low heat for 30 minutes

8. Finally, turn to high heat to reduce the juice according to your own taste (the beef stew soup should not be too little, but a little more)

3. Eye meat

One end is connected to the upper brain, and the other end is connected to the outer ridge. It looks like an eye. The fat is mixed in a marble pattern. The meat is tender and has a high fat content. It tastes sweet and juicy and is suitable for rinsing and boiling. Roast and fry.

Kuaishou Boiled Beef

Ingredients:

Beef/lettuce/onion/old ginger/3 garlic cloves

onion/pepper / Lao Gan Ma / Doubanjiang / Dried Chili Pepper

Method:

1. Season the beef with corn starch, cooking wine, a small amount of soy sauce, a little salt, a little egg white and ginger, and keep it in the refrigerator for two days Hours

2. Place the lettuce on the bottom of the bowl

3. Heat oil, add onions, ginger slices and a little minced garlic and stir-fry. Add the bean paste and stir-fry Laoganma to bring out the flavour. Adjust the salt and soy sauce according to your taste. Add water and bring to a boil. After the water boils, quickly put the marinated meat slices into the pot one by one and stir to boil! For a few dozen seconds at most, watch the meat change color, turn off the heat and pour it into a bowl!

4. Place the meat slices neatly in a concave shape, sprinkle with minced garlic, chopped green onion, dried chili peppers, and pour a pot of hot spicy oil on them~

4. Breast Meat< /p>

On both sides of the cartilage, mainly the pectoralis major muscle, the fiber is slightly thicker, the surface is more wrinkled, and covered with a certain amount of fat. After cooking, it tastes tender, fat but not greasy, and is suitable for stewing and soup.

Yam and wolfberry beef soup

Ingredients:

500g beef / 1 section of yam / 1 carrot / 1 handful of wolfberry

Red dates 6. 7 pieces/appropriate amount of green onions/appropriate amount of ginger/2 pieces of bay leaves

1 tablespoon Shaoxing wine/appropriate amount of salt/appropriate amount of pepper/appropriate amount of coriander

Method:

1. Cut the beef into large pieces and put it into a pot of cold water, bring to a boil over high heat, remove it after the blood foam has seeped out, rinse it with warm water and set aside

2. Take another pot (used Micro-pressure cooker), add beef brisket pieces, ginger slices, green onion segments, bay leaves, red dates, Shaoxing wine and water, bring to a boil over medium heat, cover the pressure cooker lid, turn to low heat and press for 30 minutes (if using an ordinary pot, Bring to a boil over high heat, cover with a lid, turn to low heat and simmer slowly for about 60 minutes until the beef is cooked and tender)

3. Peel the carrots and yams, cut them into hob pieces, and rinse the wolfberries with running water.

4. Open the pressure cooker, remove the green onions, ginger slices and bay leaves, add yam, carrots and wolfberries, continue to cover the pressure cooker, turn to low heat and pressure for 7 or 8 minutes. (If using an ordinary pot, continue to simmer for about 20 minutes)

5. Finally add salt and pepper to taste and cook slightly

6. Sprinkle in chopped coriander before serving, or Sprinkle into respective bowls according to preference before eating

5. Outer spine

Outer spine (also called sirloin or sirloin), the longissimus muscle on the back of the beef, we often eat it Sirloin/Sirloin steak uses this piece of meat. Because it contains fat, it tastes more delicious when fried or grilled.

Roast beef with potatoes and onions

Ingredients:

Potatoes/onions/beef cubes/carrots/garlic/ginger

Method:< /p>

1. Use cooking wine, ginger, soy sauce and barbecue sauce (teriyaki sauce or simply add more soy sauce) to marinate the beef for a short time

2. Cut the carrots into hob pieces and onions. Dice the potatoes

3. Attach tin foil paper to the baking sheet, pour some oil on the tin foil paper to prevent the potatoes from sticking

4. Preheat the oven, add the vegetables to the baking sheet and add the sauce Mix the juice well

5. Put the beef into the baking pan, mix with the vegetables, and put it in the oven for 30 minutes (mainly depends on the maturity of the beef and potatoes), flipping every 6-8 minutes

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6. Beef Brisket

The beef brisket is alternately fat and lean. The meat is slightly tough, but has a strong meat flavor. The taste is plump and mellow. It is suitable for stew or curry.

Curry Beef Brisket

Ingredients:

500g beef brisket / 2 carrots / 2 potatoes / half onion / 3 pieces of curry paste

< p>150ml coconut milk (must be rich and milky coconut milk, not that kind of drink)

Two bay leaves/one star anise/a few peppercorns/a piece of ginger

Method:< /p>

1. Peel and cut potatoes into cubes (soak in cold water after cutting to prevent them from turning black). Wash and cut carrots into hob pieces, slice onions, and cut beef brisket into large pieces.

2. Blanch beef brisket. Afterwards, rinse well

3. Put it into a pressure cooker, add boiling water, bay leaves, star anise, peppercorns, and chopped ginger, and press for 20 minutes (if you like the beef to be softer, you can extend the time appropriately)

4. Pour a small amount of oil into the wok, heat it up to 80%, add potatoes, carrots and onions, fry until the surface shrinks and is slightly burnt, then remove and set aside

5. Put the beef brisket Put the stir-fried vegetables into the stew pot, add the beef brisket broth you just cooked, and just soak the ingredients. After the fire comes to a boil, add three pieces of curry paste

6. Simmer over medium-low heat for 20 minutes, then pour in coconut milk and mix thoroughly before turning off the heat. In the meantime, you can taste it and decide whether to add salt and sugar according to your taste.

Tips: If you are stewing meat that is not easy to become tender, cook it separately in advance. time, then put it into the stew pot and add a piece of curry paste to stew. On the one hand, it will be more delicious to make curry with the soup of stewed meat, and on the other hand, it will not happen that the meat is not soft and the vegetables are stewed.