Take 500 grams of beef as an example.
Beef choice 1: It must be tenderloin or loin, the meat in these two places is the most tender! There is too much muscle and fascia in other places, and the meat is too old!
Beef choice 2: It must be fresh beef, and yellow beef under 2 years old is the best!
The first step after buying beef: getting into shape!
Generally, we will cut the purchased beef into long and even strips, wrap it tightly with plastic wrap, and put it in the refrigerator for 5-10 hours. Make the beef into long strips that are not easy to deform and easy to cut.
The second step of beef processing: After slicing, use water to melt the meat slices, generally cut into 2mm thick, and wash away part of the blood in the beef! Then drain the water.
The function here is to remove excess blood from the beef and maintain the color of the beef itself!
Step 3: Pickle for the first time! Hot pot restaurants generally use food flour (no water added). Generally, about 10 grams of food flour is added to 500 grams of beef. Grip it evenly with your hands and let it sit for about 30 minutes.
Step 4: Second pickling and pulping.
After 30 minutes of marinating, the meat slices are relatively slippery and you can basically pinch them through with your hands.
At this time, add 10 grams of salt, 5 grams of chicken essence, and about 50 ml of beer. Stir clockwise with your hands until the meat slices are tender. Add an appropriate amount of water and "tender meat starch" available in supermarkets. Water and tenderize. The ratio of meat to raw flour is approximately 1:1. Be sure to stir in one direction. After all the cornstarch is mixed into the meat slices, take 2 eggs and beat only the egg whites. Mix well with the beef. Apply a little salad oil on the surface, then put it into a plastic box and seal it with plastic wrap. , can be stored in the refrigerator.
What are the precautions for making this kind of beef slices?
①: Beef must be fresh! Choose beef with less fascia and tenderness!
②: When cutting beef, generally cut it into slices with a thickness of about 2mm. Do not cut it too thick, because the beef will expand after being starched.
③: Don’t soak the cut beef in water for too long! Just melt the ice in the beef and retain the bright red color of the beef. This way you don’t need to add additional red pigment during the subsequent pulping process. Some stores use frozen beef to marinate, and red pigment must be added to it, otherwise the color will not be good
④: After the food powder is added, the marinating time is usually about 20-30 minutes, so as to use two It is better to pinch the meat slices through lightly with one finger.
⑤: Add beer for two reasons, to remove odor and to increase freshness.
⑥: When adding tender meat cornstarch, water and cornstarch should be mixed together and slowly poured into the beef until the beef is completely absorbed.
⑦: When adding egg white at the end, add an appropriate amount until the surface of the beef is just coated with a layer of egg liquid. If you add too much, it will feel too thin and it will leak out on the plate!
PS: Many stores use different methods of marinating beef. Some use flour, some use soy sauce, and some use salt directly (no other additions).
Everyone has different processing methods, but if you encounter meat slices that are too red in color, they must have added bright red coloring!