Baking soda, white powder, is a food bulking agent series, the production of steamed buns and other pasta, or Western-style cake with a little, can help fermentation.
Cooking meat add baking soda, locking the water at the same time can also soften the loose fibers, but also neutralize the meat acid, turned slightly alkaline, so more juicy and healthy, tender taste.
More professionally, baking soda, also known as sodium bicarbonate, is a strong alkali and weak acid neutralization of acid salts, dissolved in water when the weak alkaline.
I used the same method to marinate the beef and then simply pan-fried it, and the texture was also very tender and fluffy without being stuffed.
Beef, high protein and low fat, rich in amino acids and minerals, both young and old, after the fall to the right time to increase nutrition.
And soft and tender fried beef, you can cut directly into pieces to eat, you can also use anthocyanin-rich purple kale wrapped up to eat, coarse and fine collocation, nutritious and good digestion ~
Steamed beef
Materials: 2 large pieces of beef, 10 grams of baking soda, grilling material 15 grams
Practice:
1. Beef slices cleaned, control the water into the preservation of water in the preservation of box. Add ten grams of baking soda.
As much as possible, let each piece of chicken stick to the baking soda, then cover and put in the refrigerator, chilled overnight.
2. Remove from the refrigerator the next day and rinse the beef slices under running water.
At this point, the beef is already loose on the inside, so wash it a few more times to thoroughly remove the baking soda.
3. Then place the large beef slices in the center of kitchen paper and press down to absorb excess water and present them dry.
4. Place the beef in a tupperware container, pour in the roast ingredients, mix well, cover and refrigerate for 2 hours to taste.
Roasted meat mixture directly into the line, do not have to add water in advance to mix, so both less material, but also easier to taste, so do not have to put too much, salty is not good, mixing well after the meat is a light red can be.
5. marinated beef, put the bottom of the frying pan, high heat, both sides of the frying until the appearance of burnt color lines can be.
Because there is salt in the barbecue ingredients, the marinade process will kill some of the moisture in the beef, so it is also tender.
6. The leaves of the purple kale let go of the water blanch for a few seconds, fish out, broken can be, so more clean, nutrient retention of more, the color is also good to see.
Purple kale leaves thicker, eaten raw is also slightly bitter, so if used to parcel fried beef to eat, or blanch a little better.
Tips:
Baking soda marinated beef, as much as possible, repeatedly wash clean, leaving as little as possible, the better, so that the flavor of beef without interference.
Flavoring the beef can be arbitrary, as long as the family likes it, such as black pepper sauce, or smear some salt directly fried is also good.