1, first use the back of the knife to gently pat both sides of the beef loose. Because beef meat is hard, patting can destroy the beef's fibrous tissue, so that the meat in the meat to release the meat juice, so that the meat tastes soft and tender, close to the tender taste of Philly.

2. Cut the beef into half-finger-thick slices against the grain (cutting in the direction of the cut fibers). Beef slices should be shredded against the grain for a tender texture. Because beef fibers are coarse, be sure to cut against the grain.

3, beef tenderloin sliced against the grain, and then shredded. That is, cut with the grain, because if you cut against the grain shredding a fried is easy to break, not good.

Shredded beef how to fry more tender

such as fried shredded beef is a classic stir-fry, good to eat depends on the degree of tenderness of the beef, but as long as the mastery of the cow, marinated cattle, cooking cattle three key steps, fried shredded beef will never be old.

1, the choice of beef

To make a good fried shredded beef, you must choose itself more tender beef, if you use brisket sliced to stir fry, then only with lime water estimate to pickle, so what cooking method with what raw materials, this is very important.

The parts of beef that should be selected for stir-frying, generally speaking, beef slices and shredded beef mainly with beef thigh meat, this part of the meat fiber is relatively fine, the meat is relatively firm and tender, so do stir-fry beef slices or shredded is more suitable.

There is also a part of the meat you must know, is the beef tenderloin, that is more tender, such as Cantonese cuisine in the black pepper beef tenderloin, Teochew beef tenderloin grains, etc., so it is mainly these two parts of the meat to do the stir-fried vegetables, and now the selection of raw materials we have solved.

2, the initial processing of beef

If you choose the beef shank meat, but also after a step of processing. Because the beef shank meat in the middle of one to two layers of fascia interspersed with them, imagine a piece of beef in the middle of a layer of fascia, that marinated and then tender bite to the tendon or bite. So you have to pick off the fascia in order to maintain the tenderness of the meat.

But to remove the fascia, you need a sharp knife. If you don't have a sharp knife, you can let the seller help you pick it out when you buy it, or you can go home and waste three taels of meat to pick it out, but the big thing is to waste the meat and go back to the stew to eat it, so the raw material will be OK.

3, beef cut

Beef cut method is also very critical, the old saying that "horizontal slicing, smooth shredded".

"Horizontal slicing" means to cut beef slices, you have to cut against the grain, what is called against the grain, that is, the blade and the texture of the beef was ninety degrees cut down the fiber to cut off, so that the beef slices will be good to bite much.

"Shun cut silk" means that the cut beef shredded need to cut with the grain, because if against the grain cut silk a fried very easy to break, do not look good, into the beef stuffing, so it must be cut with the cut, not easy to break.

4, beef marinade

Beef is relatively old, although the selected parts of the relatively tender than other parts, but the overall compared to other meats is still relatively old, because of some of the special seasonings to make it reach the degree of tenderness.

Baking soda (also known as food powder) is a more important seasoning for corned beef, its chemical reaction in the meat can make the meat in the thick fiber break, beef bite the real reason is that the fiber is too thick, if the fiber breaks it will make the meat bite up easily.

But it should be noted that the baking soda to make beef fiber break is time, that is to say, there is a process, generally speaking, after the beef marinated need to seal the oil put in the refrigerator two hours with the best, if you put a day and a night and then use it will be more tender. But there is also a period of limitation, not that the baking soda will work endlessly, then put a few more days this bowl of beef will not melt into a puddle of blood?

Baking soda also has a role to play is to allow the protein in the meat to absorb more water, the more water absorbed by the meat, the more tender. If you leave out the baking soda, then the beef will absorb slightly less water, which is exactly what it does.

Lastly, the method of marinating beef, baking soda is best not to put directly into the meat, that is not uniform, the effect is not good, the correct method is to put all the marinade seasoning, including water together to mix well, and then a little bit of beating into the meat until the beef is completely absorbed. Finally, put a little egg liquid and dry starch and stir well, the purpose is to add a layer of shell, to prevent the water back to the vomit, and then sealed with oil and put in the refrigerator for two hours after the use of can be.

5, cooking and frying points

Beef into the pot after stir-frying over high heat until browned can be served, otherwise it is easy to old.