How to make beef delicious?
Beef is known as "the favorite of meat" because it has high protein content and low fat content, and it tastes much healthier than pork. Therefore, beef is also the first choice of meat when training, and beef can make different flavors of food in Chinese food and western food. How to make beef delicious? Cook in different parts and pay attention to skills.
First, different parts of beef are eaten differently.
1, beef neck. Both fat and thin, the meat is dry and solid, and the meat lines are messy. Suitable for stuffing or simmering soup, the stuffing rate is higher than that of tender meat 15%, and beef balls are good.
2, shoulder meat. It consists of two pieces of meat that cross each other, with fine fiber and smooth and tender taste. Suitable for stewing, roasting and stewing, curry beef.
3. Go to the brain. The meat is tender and easy to deposit marbles. The fat in the upper brain is mixed evenly and has obvious patterns. Suitable for rinsing, frying, roasting and rinsing beef hotpot.
4, breast meat. On both sides of cartilage, mainly pectoralis major, the fiber is slightly thicker, with many facial lines, and covered with certain fat. After cooking, the taste is tender, fat but not greasy. Suitable for stewing and cooking soup.
5, eye meat. One end is connected to the upper brain, and the other end is connected to the external ridge. It looks like an eye, and the fat is mixed and marbled. The meat is tender, the fat content is high and the taste is sweet and juicy. Suitable for rinsing, roasting and frying. This meat tastes good, too.
6. SIRLOIN (also known as Xileng or Shalang). The longest muscle of cattle's back is red in meat, easy to deposit fat and marbled. This meat is used in sirloin/sirloin steak that we often eat. Compared with filet mignon, sirloin steak has a slightly higher error tolerance rate, because it has fat, so it tastes better when fried and grilled, and it tastes good.
7. TENDERLION/Filet of tenderloin (also called beef tenderloin or filet). Most of the tender parts of beef are lean meat with low fat content. TENDERLION, also known as the small fillet muscle, is the part with the least amount and the most tender taste, and is often used to make filet mignon and teppanyaki. Filet mignon has high requirements on operation, and the extra points are the firewood, so generally filet mignon is matured in 3-5 days to keep the meat tender and juicy.
8. Hip meat (also known as Mi Long, cucumber strips and monk's head). Muscle fibers are thick and have low fat content. Only suitable for vertical fleshy fiber shredding or frying after slicing.
9. Beef brisket. Fat and thin, slightly tough meat. But the meat is rich, and the taste is thick and mellow. Suitable for stewing or curry.
10, tendon meat. It is divided into anterior tendon and posterior tendon, which has a gelatinous texture after cooking. Suitable for braised beef or braised beef.
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Second, the secret of making beef tender
Beef is delicious, but it is easier to eat meat than to cook it. Many people who have fried beef know that it is easy to fry beef. Teach you a few tricks to stir-fry beef.
1, wrapped with starch. Take a certain amount of dry starch (corn starch, potato starch, etc.) and mix it with water at the ratio of1:2 to make wet starch water. Mix the wet starch water into the cut beef, grab it evenly by hand, and then let it stand, so that the starch slurry is evenly wrapped on the surface of the beef, and then stir-fry it in the pot. In the process of stir-frying, the gelatinized starch will form a film on the surface of beef, thus locking the moisture in beef, which can ensure that the fried beef is tender, soft and palatable.
2, wrapped in egg white. After cutting the beef slices, add an appropriate amount of egg white and stir well, then let it stand and fry. In the process of frying, the egg white mixture is denatured and solidified by heat, thus reducing the loss of water and nutrients in beef and making the meat smooth and tender. Egg white wrapping is generally used in combination with starch wrapping sizing, and the effect is better.
3. add beer. It is also a good choice to take a proper amount of beer and pour it on beef, and then fry it after pickling. Because the enzymes in beer can decompose part of protein in beef, thus increasing the tenderness of beef. However, because of the low enzyme content in beer, the effect of "tenderizing meat" by this method is not as good as that by the first two methods.
Finally, if you want to stir-fry fresh beef, you'd better choose lean and tender meat when buying beef, such as tenderloin and external tenderloin. When cutting beef, you should also pay attention to cutting against the grain of meat, and the thinner the better, so that the fried beef is more tender.
Recommendation of beef
Practice 1: Muslim braised beef
Ingredients: 500 grams of beef, 20 grams of spicy bean paste, 25 grams of ginger, wine and soy sauce.
Practice:
1, cut the beef into pieces and take it out with hot water. Stir-fry onion and ginger in oil pan, then add spicy bean paste, then add beef pieces and stir fry, and add soy sauce, sugar and pepper, wine, monosodium glutamate and star anise.
2. Finally, add water to soak the beef, and slowly cook it with low fire until the juice is thick and the meat is crispy.
Practice 2: fried beef with Flammulina velutipes and eggplant
Raw materials: beef150g, Flammulina velutipes 200g, eggplant150g, onion15g, garlic (stripped and minced)15g, salt, sugar, rice wine, pepper, soy sauce, raw flour and peanut oil.
Practice:
1, beef washed and sliced for later use; Wash Flammulina velutipes for later use; Peel and wash eggplant and melon, cut into strips and fry in a pan for later use.
2. Add oil to the pan, saute garlic and onion, stir-fry beef for a while, save a little rice wine, add Flammulina velutipes and eggplant melon and a little soy sauce to continue stir-frying, season with salt, sugar and pepper, and thicken.
Practice 3: Tomato beef soup
Raw materials: beef 1000g, tomato and soybean 425g 1 can, 4 tomatoes, onion 1 piece, tomato sauce g, salt 10g.
Practice:
1, beef flying water, and then rinse with hot water. Pour in a can of tomatoes and soybeans, cut beef, onions and tomatoes, and pour in tomato sauce.
2, add enough hot water at a time, keep it after the fire is opened, turn to a small fire for 50 minutes, and finally add salt to taste, you can drink.
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Practice 4: Fried beef with pineapple.
Ingredients: beef 250g, pineapple 150g, green pepper 100g.
Practice:
1, prepare the ingredients, sliced beef, pineapple and green pepper. Whether the beef tastes good is mainly the process of making beef slurry. First, slice the beef, add a proper amount of salt, cooking wine, soy sauce and oyster sauce, and then drain the water. You can't put all the water in at once, so you have to put it in a small amount for many times. Pour a little water and grab it by hand. When the meat is a little dry and sticky, add water and water.
2. Add the egg yolk until it is completely blended into the beef. After the powder is released, pour some oil and put it in the refrigerator for 20-30 minutes.
3. Take the oil pan and stir-fry the beef. When the beef turns a little white, you can turn off the fire. Stir-fry it with the remaining temperature and serve it out (this must be remembered, otherwise the beef will get old). Take another oil pan, stir-fry the green pepper, add the beef, add oyster sauce and sugar, and stir-fry it together. After a while, you can serve it.
Practice 5: Cumin beef
Raw materials: beef (lean) 500g, shallot15g, ginger 5g, sesame10g, pepper 2g, cumin 30g, pepper (red, sharp and dried) 5g, vegetable oil 30g, sesame oil10g, and Chili oil/0g.
Practice:
1, onion and ginger are washed and cut into powder; The beef was washed and deboned, then sliced into thin slices, and marinated with salt, cooking wine, ginger and onion for 15 minutes.
2. Pour cooking oil into the pot, pour beef slices when it is 50% hot, fry until it is crisp and fragrant, and remove it; Leave the bottom oil in the pan, add the dried pepper and pepper and stir-fry until fragrant, then add the beef slices and stir well.
3. Add broth, wine, spiced powder, and sugar. After boiling, add Chili powder and cumin and stir-fry; Add red oil, monosodium glutamate and sesame oil, stir-fry evenly, put on a plate and sprinkle with sesame seeds.
Practice 6: Boiled beef
Ingredients: beef tenderloin G, 2 lettuce, egg white 1 piece, 8 dried peppers, pepper 1 piece, green onion 1 piece, ginger1piece, 3 cloves of garlic, 20g of Pixian bean paste, and soy sauce/kloc-0.
Practice:
1, wash the beef tenderloin, cut it into thin slices, put it in a bowl, stir it evenly with cooking wine, salt, egg white and water starch, and then marinate it 15 minutes.
2. Wash the lettuce, cut the dried pepper into two pieces, slice the garlic and ginger, and cut the onion into small pieces; Pour a little oil into the pot. When the oil is hot, add lettuce and stir-fry until soft. Season with salt and put it in a deeper bowl at the bottom.
3. Pour an appropriate amount of oil into the pot, add ginger slices, garlic slices and onion segments, add bean paste, stir-fry red oil with low fire, then add clear water. When the fire boils, add soy sauce, white sugar, chicken essence and salt, stir well, add salted beef slices, and take out the beef after cooking and put it on lettuce.
4. Sprinkle a little pepper powder on the beef, then burn a little hot oil, and finally pour it on the beef.
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Note: Identify the freshness of beef.
Color identification: fresh meat and muscles are uniform red with luster, and the fat is white or milky yellow. The muscle color of the second fresh meat turns slightly darker, and the cut surface is still shiny, but the fat is dull. The muscle color of deteriorated meat is dark red and dull, and the fat is dark until it is green.
Smell identification: Fresh beef has the unique normal smell. Sub-fresh meat tastes slightly ammonia or sour. Deteriorated meat has a rotten smell.
Viscosity identification: the surface of fresh meat is slightly dry or has an air-dried film, which does not stick to hands when touched. Secondary fresh meat surface drying
Or sticky hands, the new section is wet. The surface of deteriorated meat is extremely dry or sticky, and the new cut surface is also sticky.
Elastic identification: the depression of fresh meat can be recovered immediately after finger pressing. The depression after finger pressing of secondary fresh meat recovered slowly and could not be completely recovered. Deteriorated meat can not be recovered after finger pressing, and there are obvious traces left.
Identification of broth: the broth of good frozen beef (thawed meat) is transparent and clear, with fat agglomeration floating on the surface and a certain fragrance. The soup of sub-quality frozen beef (after thawing) is slightly turbid, and the fat floats on the surface in droplets, which has poor flavor and umami. Deteriorated frozen beef broth (after thawing) is turbid, with yellow or white flocs, little fat floating on the surface and peculiar smell.