Delicious beef is suitable for many ways to eat. Stewing, boiling and frying are often the main ways of cooking in China, but the freshest beef with high quality is really suitable for barbecue. A big barbecue with a big bottle of beer is simply a kind of "redemption" for a snack in summer. Nothing can't be solved by a barbecue. If so, have another meal.
This time to solve the problem of curing roast beef is also to make it very convenient for everyone to eat roast beef at home, so finally learn from the curing methods and practices of roast beef in old Beijing and share the fresh and delicious eating methods of roast beef that can be simply made at home.
How to marinate roast beef to be tender?
1. First, explain the reasons for taking roast meat in old Beijing as an example.
The practice of roast beef is very primitive, but it is this primitive and rough way that has a more charming flavor. But now when it comes to roast beef, many people may think of things like steak or kebab, but these two methods are a bit limited.
First of all, the beef commonly used in steak is specially fattened. The beef we bought in the vegetable market is not suitable for roasting like this. Moreover, the tenderness of steak mainly comes from its semi-cooked state. Depending on the location, the best cooked steak is usually between 3 and 7, which is not suitable for our "China stomach". However, the limitations of making mutton skewers at home are relatively large, even if it is baked in a general household oven, it is not very convenient, so the practicality of taking mutton skewers as an example is limited.
But now the practice of roast pork in old Beijing is very grounded. Roasted meat is actually a heated iron plate, and the meat slices are cooked, which is a bit like fried meat in form, so roasted meat has two advantages:
(1) In the choice of raw materials, pork, mutton and beef that are common in the market can be used as long as they are fresh and of high quality, and they do not need to be fattened specially or carefully selected.
⑵ In cooking utensils, pan can be used as a temporary substitute for barbecue, and it does not need a barbecue oven or oven. It is considered to be the most suitable way to eat at home among many barbecue schools.
Although the form of roasted meat is more suitable for the change of home cooking, what remains unchanged is the production characteristics of pickling and savoring, which meets the requirements of our topic this time.
2. How to marinate, and the roasted beef will be tender?
In fact, there are many methods and points for attention in tender beef, but to sum up, there is only one central idea, that is, to supplement and retain water as much as possible.
When meat is raw, its muscle cells contain a lot of gravy (water), so the texture of raw meat is very tender. When cooking by heating, as protein ripens and releases fragrance, the water in beef is continuously lost. The more water is lost, the older and tougher the meat is. The more water is retained, the more tender the beef is. Therefore, the idea of steak is to cut it thick and medium-rare, so as to retain more water, but there are still many ways to solve this problem with the idea of Chinese food.
(1) Cooking method: "grab the pulp"
Liquid seasonings such as soy sauce, oyster sauce and cooking wine are often used when curing meat. Their functions are not only seasoning and deodorizing, but also adding extra water to beef. Therefore, when we are pickling, we often need to rub it patiently. In addition to mixing the gravy and the meat evenly, we also need to make the beef absorb water through friction. In this way, when frying and roasting, the excess water can slow down the inevitable loss of gravy, and the beef will naturally be tender.
⑵ Cooking method: "oil sealing"
It's not enough to catch the pulp. It is best to "seal the oil" at the end of the barbecue curing, that is, when all the gravy is over, add some cooking oil to grab the meat slices again, so that a thin "oil film" is attached to the beef surface. First of all, it can make the meat slices not stick together easily and bake more smoothly. Secondly, oil has better heat transfer speed and efficiency than water, and will not evaporate to take away heat. Therefore, when heated, the oil will ripen the surface of beef at a faster speed, thus slowing down the water loss of beef and making beef more tender.
⑶ "Biochemical" refers to the use of enzymes.
When you see the word "biochemical", you should be calm. It is not tender meat powder or other additives that change color, but some natural substances. The first choice is pineapple and papaya. Pineapple and papaya contain some natural proteases, which can decompose meat fiber to a certain extent and fundamentally make the meat more tender. Moreover, it is suggested to use papaya juice or pineapple juice, which can not only tenderize meat with enzymes, but also replenish water to beef and add some fresh and refreshing fruit flavor.
(4) Physical means: beating.
This is a relatively "simple and rude" way. The fleshy fiber is directly dispersed and crushed by external tapping to achieve the purpose of tender and smooth taste. You can use a special hammer or the back of a kitchen knife. However, there is a disadvantage in this way, that is, although the beaten meat will be tender, the taste is still different from that of the meat that has not been beaten, and the beaten meat should not be marinated for too long, otherwise the fleshy cells will lose the gravy (moisture) faster, which will make the meat more strange.
Fresh and tender method of home-cooked barbecue
In addition to the operation during curing, there are some small details and tips that can make beef tender. Let's share and answer them further through a home-cooked baking method, which can be used in a pan or an electric baking pan.
Ingredients: beef 1 kg (shoulder meat, upper brain or other fat and tender parts)
Marinade: half an onion, coriander 1, onion 1, 5ml of soy sauce, 2 tablespoons of soy sauce, 3g of sugar, cooking wine 1 spoon, white pepper 1g, and proper amount of edible oil.
Dip: peanuts, sesame seeds, cumin, Chili noodles and salt, baked in a simple small fire dry pot, and then crushed, which is very fragrant.
"Production steps:
① beef is cut into uniform slices, onion is shredded, onion is sliced obliquely, and coriander is cut into long sections for later use;
(2) Put the beef slices into the bacon bowl, add soy sauce for color matching, soy sauce for seasoning, white sugar for flavor enhancement, cooking wine and a little white pepper for flavor enhancement, and fully knead evenly to make the meat slices absorb all the liquid and feel a little sticky;
(3) marinate for 5 minutes, then pour in half a spoonful of edible oil, grab it evenly, and then let it stand for 20 to 30 minutes to marinate for taste;
(4) Heat the oil with a pan or electric baking pan, and it must be very hot until it starts to smoke, and the braised pork is directly put into the pot to start baking;
⑤ Shake the meat slices with long chopsticks, shelves or shovels from time to time, and turn over when the color changes. When both sides change color, put the meat slices out first, and fry the green onions and onions directly without washing the pot.
6. After stir-frying several times, return the beef slices to the pot, sprinkle with two handfuls of dipping sauce, or dip them in the end without sprinkling, turn off the fire, add the parsley section, mix well and eat while it is hot.