Beef is our daily take more ingredients, not only nutrient-rich fat rate is low, is the pursuit of beautiful women's choice, compared to the current raw pork can be said to be beef is inexpensive, which we how to make a delicious and nutritious ingredients taste of delicious tender beef to. First we have to choose a piece of front leg less muscle fascia of the best beef, this part of the meat tender texture clear, but also conducive to everyone with vegetables, you can not use all the additives, it is very simple to be able to make the body and mind healthy and soft family like to eat beef meal. Such as green pepper fried beef, celery fried beef, blanched beef, which why to use the front leg meat, rather than beef loin meat, beef rear leg meat, beef tendon meat, only distinguishable understanding of the structure of each part of the beef can be cooked effectively delicious delicious flavor.

Waist meat is beautiful and easy to form the price is relatively more expensive, but eat or front leg meat to the tenderness, front leg meat is strong meat texture tight less smooth, tendon meat is more suitable for marinade, sauce, stew, boiled, eat, such as marinade tendon, sauce tendon, basket stew tendon, stewed tendon, stewed tendon, tendon meat boiled with gingko tree, etc.. Buy a very good tenderloin, tenderloin is the most fragrant and delicious meat on the cow, choose the meat is crucial, beef do tender can not, the first thing to look at you do not buy the right meat; cut beef is cut against the grain of beef, so that cut out of beef do go down tender, along the cut of beef do go down old; beef have to be marinated with egg whites, water starch, oil, rice wine, white pepper for an hour or so, marinated beef cook up and smooth and tender, flavor very good, not drowned beef to eat up the scum, jeopardizing the appetite; the number of degrees of ripeness and the length of time to master is crucial.

Fierce fire quickly stir-fried to beef off color immediately from the pot, the longer the fire stays, the beef will be older Oh. But beef in the meat products chemical fiber is relatively coarse, if the selection of material is not very good or not solve the problem will not be chewed, interfere with the taste and digestion and absorption, generally used to boil or sauce brine is very easy to do the crispy, but immediately stir-fried is also another taste, first of all, the beef stir-fried to eat to choose the beef tenderloin, with the back of the knife in the beef on the beat, so that the meat texture loose, and then cut into slices against the effect of beef texture, and then add tapioca starch constantly! rolling small meat for a minute, add egg white and mix well, start a pot of oil, hot pot cool oil, temperature into the heat into the beef slices, quickly slide stir fry until the small meat off color sheng out. And then prepare in advance you need to do the dishes another pot eventually put into the beef slices, that makes the beef slices, tender and juicy, channel popping smooth.

There are many ways to make beef, such as frying, stir-frying, stewing, braising, brining and other cooking methods, which can be combined with a variety of food to make a variety of specialties, in which stir-frying slices of beef is the most common home-style practices. In the cut beef first pat to its muscle fibers mess, must be cut against the grain, is to break the grain, beef muscle tissue is very ductile, taste better need to reduce the muscle tissue Rashen. The best way to choose beef is to pick yellow beef, or farmyard cattle, the age of the best two to three and a half years of age of the best rate of cattle taste is, and is the best taste of freshly killed beef, the selection of the parts of the different ways of different, such as the beef loin, the outside of the loin, the cucumber strips, the meat of the beef tendon. Cutting method to cut against the grain is appropriate, cut the thinner the better, this fried down the beef is more tender, youth is not old enough hard more tender! The flavor is the best