◆ Five methods of tenderizing meat in the kitchen
1. Starch addition method: After cutting the meat slices, add a proper amount of dry starch and mix well. After standing for 30 minutes, fry in the pan to make the meat tender, soft and palatable;
2. Add beer method: stir-fried meat slices are made by adding a proper amount of beer, so that the cooked meat slices are particularly refreshing and tender, and have a unique flavor;
3. Egg white method: add an appropriate amount of egg white to the meat slices, stir well, then let it stand for 30 minutes before frying, which can make the meat fresh and smooth;
4. Edible oil method: when frying shredded beef, first add seasoning to the cut shredded beef, then add appropriate amount of edible oil and mix well. After pickling, put it in the pot to keep the meat tender;
5. Play with the Soviet Union: soak the sliced beef in baking soda solution before frying, which can make the meat soft and tender.
◆ Simple tender meat method
Egg white mixing method: add proper amount of starch and egg white to the cut shredded pork (slices), mix evenly, stir fry, fry in oil, and smooth at the entrance, fresh and tender.
Beer starch meat mixing method: the sliced meat (shredded meat) is hung with the paste mixed with starch beer and fried. The fried sliced meat (shredded meat) is particularly fresh and tender, and the flavor is particularly good.
Cooking oil and meat mixing method: when frying old beef slices (shredded beef), add seasoning to the cut beef slices (shredded beef), add proper amount of cooking oil (peanut oil, soybean oil, cotton oil) and mix well. After curing for half an hour, put it in a frying pan, and the fried meat slices (shredded beef) will be golden, oily and tender.
Baking soda mixing method: soak the cut beef slices (shredded beef) in baking soda water solution before frying, and the fried beef slices (shredded beef) are loose in fiber and tender in meat.
White vinegar mixed with meat method: when frying the kidney flower, add a little white vinegar to the cut kidney flower, add some water and mix well, marinate for 15 minutes, and the kidney flower will swell naturally, and there will be no blood after cooking, which is innocent and crisp.
◆-Boiling tender meat method
Cooking oil method: when frying beef slices, first add good seasoning in the cut meat slices, then add proper amount of peanut oil (soybean oil and cotton oil) and mix well, marinate for half an hour and put in the pot. The fried meat slices are golden and smooth, and the meat is tender.
Baking soda method: cut beef slices (shreds) are soaked in baking soda water solution before frying, and the fiber of beef slices is loose. The meat is tender.
Mustard method: When cooking old beef, apply a layer of mustard evenly the night before, and wash it with water before cooking, so that the beef will rot quickly and the meat will be tender.
Snow mustard method: when burning beef, add a little snow mustard (or add a few hawthorn), the meat is perishable and delicious.
Stewed beef with beer: when cooking beef, it is boiled with beer instead of water, which makes the meat tender, fresh and fragrant.
Soybean method: when stewing old chickens and ducks, add a handful of soybeans to cook together, which not only makes the meat rotten quickly, but also tastes delicious.
White vinegar method: when stir-frying the kidney flower, put some white vinegar and water in the kidney flower in advance and marinate it for 15 to 30 minutes. The kidney flower will swell naturally, and there will be no blood after cooking, which is innocent and crisp.
Grade of beef:
The grade of beef is divided by parts:
Super grade: Ridge level 1: upper brain and outer spine level 2: lid and floor level 3: rib and chest level 4: neck and tendon.
What kind of beef is used for stuffing:
Short brain, neck head, Haliba and other parts are selected as stuffing, which is characterized by both fat and thin, dry and solid meat, easy to stir soy sauce, and the stuffing rate is higher than that of tender meat parts 15%.
What beef is used for stewing:
Breast meat is crisp and tender, fat but not greasy when cooked; Bow and kou tendons are more than meat, and the color is transparent and beautiful after cooking; Ribs are full of muscles and tendons, and the meat is tender and tender after cooking; Tendon meat is colored and tender and soft when cooked. The meat in these parts is more suitable for stewing, boiling, grilling and stewing.
What beef is used for cooking?
Slip, stir-fry and fry should choose lean meat and tender meat, such as tenderloin, outer ridge, upper brain, sancha, young cover and langtou.
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 spoiled meat 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 section is sticky. After finger pressing, the depression cannot be recovered, leaving obvious indentation.
Smell: fresh meat has the taste of fresh meat; Deteriorated meat has an odor or even a bad smell.
Distinguish between old and 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 should be cross-cut to cut off the long fiber; You can't cut along the fibrous tissue, otherwise you won't taste it, and you won't chew it badly.
The secret of beef stew
Use hot water instead of cold water. Hot water can quickly solidify the protein on the surface of beef, prevent amino acids from leaching out of the meat and keep the meat delicious;
When the fire comes to a boil, remove the lid and stew for 20 minutes to get rid of the peculiar smell, then cover it, and turn it to low heat to keep the oil floating on the noodle soup to keep the temperature and play the role of stewing;
In the process of cooking, put the salt late 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 surface. Before the stew, wash it off with cold water, which will not only cook quickly, but also make the meat fresh and tender.
Wrap a little tea in gauze, put it in a pot and stew it with beef. The meat is cooked quickly and tastes fragrant.
Adding some 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 cook quickly and remove the odor.
How to stir-fry beef tender;
Slice along the grain and slice horizontally;
Marinate beef with soy sauce and mix well with starch or egg white;
If you have time, you can add some oil when mixing the meat and marinate it for 1-2 hours, so that the oil will penetrate into the meat. When frying in the oil pan, the oil in the meat will destroy the crude fiber of the meat due to expansion, so that the meat will be fresh and tender.
Stir-fry beef with more oil, more heat and more fire. Stir-fry beef for seven minutes, not too long, so as not to be too old.
How to marinate beef with moderate hardness;
It is best to use beef tendon for marinated beef, and put it in a boiling water pot before marinating.
The braised beef should be turned off when it is marinated to seven minutes, and the pot cover should not be lifted. After it is cooled, it should be put in the refrigerator for one night, and then taken out and sliced the next day, so that it can be moderately soft and hard and tasty.
How to roast tender beef;
Before roasting beef, the whole beef can be wrapped in a plastic bag, repeatedly beaten with a knife back or a rolling pin to break the beef fiber, and then sliced and roasted, so that the roasted beef is tender and delicious.