The first category: beef suitable for frying!

generally, fried beef is tender beef. First, it is cut into slices/shreds/diced. After pickling and sizing, it is fried with oil (of course, it is not necessary at home). Its main feature is that the beef is tender, juicy and rich in flavor. The most we do is stir-fried shredded beef and fried beef slices. Shredded pork is generally fried with pickled peppers/garlic moss/peppers/kale, etc. There are relatively many ways to make beef slices.

and the first key point of beef suitable for frying is tender! So there are only a few choices! The best part is of course beef tenderloin/sirloin/upper brain! Secondly, the lean meat in the upper part of the hind leg (including the buttock tip) must be removed from the meat before cutting, which is also the beef used in most restaurants (because this part has the most clean meat).

tip: the shredded beef is cut along the fiber, so that it will not break and the shape of the shredded beef is complete. The beef slices should be shredded and cut. Simply put, the muscle fibers of beef should be cut off to avoid the beef fibers from plugging the teeth. Simply put: cross-cut the meat slices and shred them!

the second category: beef parts suitable for stewing!

Stewed beef is usually cut into pieces, blanched and stewed for a long time with ginger and onion as seasoning! It doesn't require much beef! Whatever meat it is, it can be stewed! The difference only lies in the difference in the cooking time of beef in different parts and ages!

Generally, the stewed beef can be divided into three categories: braised beef, braised beef in soy sauce and stewed beef. Of course, it's just the difference between seasoning and flavor. In fact, the essence is the same. While removing the odor, we burn all kinds of seasonings we need into beef to make it more delicious.

of course, no matter how the stew is cooked, we need to pay attention not to suppress the original flavor of beef! This is also a mistake that many beginners are prone to make. They try their best to add all kinds of spices and spices, and as a result, even the basic taste of beef is gone!

Stewed beef includes: the most commonly used beef brisket/beef ham, tendon beef (the best but more expensive), shoulder meat, beef brisket, beef tendon, and so on. Generally speaking, the meat on cattle can basically be used for stewing or burning! The only difference is in time.

the third category: beef suitable for marinated sauce!

Compared with braised beef, we usually choose tendon beef for braised beef, because its muscles and muscles are intertwined, it tastes very good and has a rich meat flavor! Generally, we choose tendon beef or beef ham for sauce beef.

what is worth dropping is tripe. We usually make cold dishes after marinating! You can also stew it until it is 9% ripe and cut it into pieces. It is delicious to fry or burn it with mushrooms or other ingredients! In my impression, the best-selling dish of this dish should be braised tripe with yellow mushrooms. After the tripe is boiled to 9%, slice it. After the dried yellow mushrooms are soaked, stew it in broth for 1 hour and then take it out. When the dish is served, add ginger and onion to the pot and cook it for about 2-3 minutes. It tastes fragrant and tastes very good!

the fourth category: frying and baking.

Generally, it is steak and barbecue beef. Like our common filet mignon, sirloin steak, T-bone steak and naked-eye steak, its name is named according to the parts of beef, filet mignon-loin, sirloin-outer ridge, T-bone-lateral spine (with bone) and naked-eye beef rib.

Generally, roast beef is tender beef, which is marinated and roasted, and finally sprinkled with special seasoning. Common flavors such as cumin, black pepper, spicy, spiced and so on.

category 5: stuffing, stew.

The stuffing is usually neck meat or leftover, which is more common in meat processing plants. Stewed soup is usually beef bone. Beef-flavored additives or foods are basically bought and processed! I guess most of us have eaten this kind of beef products.

sixth: viscera, cow head and other categories.

Viscera include

heart, liver, lung, belly, intestine and waist, which are generally made into stewed cold dishes (the most famous ones are husband and wife lung slices), followed by stewing, and finally can be common in hot pot and its side dishes. Such as yellow throat/tripe/liver. Of course, some masters make beef offal soup pots or griddles, which is relatively troublesome to make, but it is quite delicious after it is done!

Cow's head/hoof/tail: Cow's head usually appears in our kitchen as cow's scalp, such as spicy cow's scalp, beef offal in a dry pot (with cow's scalp) and cold cow's scalp. If you want to make the banquet look taller, you can also use whole cow's head or half cow's head bone as a dish decoration (with horns), and the dishes you make will be taller instantly!

the most special kind: bullwhip! Various practices! Stew soup, braise in soy sauce, stir-fry and so on!