I think beef skewers are not how to wear delicious, but in the parts of beef you choose is the key. The best parts of beef are beef neck, beef brain, beef shoulder, beef ribs, beef eye, beef brisket, beef tendon, beef spine, beef tenderloin, beef lin, oxtail, etc. 1, beef neck beef neck, also known as the "neck", "neck", is located in the back of the head of the cow. Beef neck meat due to the movement of more, so the meat is thick and hard, blood red color, with some tendons, its hardness is second only to the cow's calf meat, for the cattle on the meat of the second hard, smooth and chewy. Suitable for making minced meat or used to stew, cooking soup, do beef meatballs is also good. 2, cow brain cow brain is located in the back of the shoulder and neck, both sides of the spine of the beef. Because of little movement, the meat is tender and juicy, with marbling deposits. The fat of the upper brain is evenly mixed and has obvious patterns. It is suitable for frying, stir-frying, and shabu-shabu beef hotpot. It is suitable for frying, stir-frying, and shabu-shabu beef hotpot. It is suitable for a wide range of people, both young and old.3. Beef Shoulder MeatBeef shoulder meat is located in the front scapula part of the cow, the upper part of the front leg, and it is made up of the supraspinatus, infraspinatus, forearm fascia tensor fasciae latae, and triceps brachii outer cephalic muscle, and it has a higher interstitial fat content with a tender meat. Suitable for stewing, boiling, brining. 4, beef ribs beef ribs are taken from the brisket, the meat is basically more fine, not so much oil flower, suitable for stewing, soup, braised. The meat is tender and juicy. It is not suitable for the elderly to eat. 5, the cow's eye meat also refers to the two sides of the cow's back in front of the part of the meat. It is a high-grade part of the meat, after fine division, the appearance of the quadrilateral arc, the average weight of each piece of 3-5kg, the meat red and white mosaic, marbled marble. The meat between the seventh and tenth ribs of the backbone of the cow is selected, which is shaped like an eye, so it is called eye meat, which is tender and has a high fat content, and tastes sweet and juicy, not dry. Beef eye meat is shaped like an eye, belonging to the high-grade meat, its meat is very tender, suitable for shabu-shabu, grilled, fried and other cooking techniques, especially suitable for the production of steak. 6, brisket brisket that is the cow's abdomen and close to the ribs of the cow's loose muscle, taken from the rib cage between the bone strip of meat, lean meat, less fat, tendon is also less, the meat is a little tough, the taste is fat and mellow, suitable for braised, stewed or curry. High cholesterol, high fat, the elderly, children, weak digestion is not suitable for people to eat. 7, tendon tendon is the leg part of the meat, by fine trimming clean, remove the tendon oil, without fat. Its appearance is a long cylindrical shape, red meat, fresh and delicate, pure lean meat type, moderate hardness, grain rules, the most suitable for marinade. 8, cattle spine cattle spine is the longest muscle of the back of the cow, the meat is red, easy to have fat deposits, marbled. It is suitable for stir-frying, deep-frying, shabu-shabu and grilling. It is better for young and middle-aged people. This is the meat used in the sirloin/salmon steak that we often eat. Compared to filet, sirloin steak is slightly more forgiving, because there is fat, so frying, grilling up more flavor, texture is also very good. 9, beef tenderloin beef tenderloin is the most tender part of beef, most of which is low fat content of the meat. Suitable for frying, stir-frying, deep-frying, steak. Commonly used to make filet mignon and teppanyaki. Filet mignon operation requirements are relatively high, more than one point on the firewood, so the general filet mignon are in 3-5 mature, in order to maintain the tenderness of the meat juicy. 10, beef Lin beef rump meat taken from the hind leg near the rump of the meat. Rump meat is rounded in shape, muscle fibers are thicker, less fat, slightly astringent taste, belonging to the lean meat. More suitable for vertical meat fiber shredded or sliced and stir-fried. Suitable for a wide range of people. 11, oxtail oxtail creamy white fat and dark red meat, meat and bone in the same proportion. As often sports, so basically lean meat, rich in gelatin, full of flavor, add in casserole dishes or soup dishes in a long time stew can be all the release of delicious. Oxtail is sweet and flat in nature; it has the effect of tonifying the qi, nourishing the blood and strengthening the muscles and bones. It is suitable for both young and old. So, the meat of the three parts of the cow's eye, the cow's loin and the outer spine is more suitable for barbecue, the other parts I tried to grill is not chewy, if you like it can also be.

Beef grilled out to be delicious, flavor marinade is the key!

Hello, I'm a cow pot pot, a working professional chef, my specialty is the production of Sichuan cuisine, many years ago I met a barbecue chef, from him to "steal" to the grilled beef skewers of the technology, and today to share with you.

To beef skewers grilled out delicious, we must pay attention to the flavor of beef marinade. 1, selected cattle brain meat first cut into strips, and then change the knife cut into dices.

2, the next preparation of marinade meat seasoning, the following I am 5 pounds of meat to modulate the marinade. Oyster sauce 50 grams, 25 grams of chicken juice, 25 grams of fresh, 50 grams of ground beef, 25 grams of chicken powder, 25 grams of barbecue marinade, 5 grams of baking soda, half a bottle of beer,

3, will be ready to marinade poured into the cut beef, add 3 eggs, some celery or parsley and onion shreds, and then a moderate amount of cooking oil, all the seasonings mixed well marinated for two hours.

4, marinated flavorful beef with bamboo skewers, in the skewer when the meat must be fat and lean meat cross-threaded to eat up the taste is good.

5, meat skewers on the grill, grilled to four mature when you start brushing oil, seven mature when you can put spicy noodles and cumin powder.

When grilling kebabs, pay attention to the diligent turning, heat evenly grilled meat is delicious.

Automatic skewer threading machine, save time and labor

Roasted beef needs a good skewer threading to eat the oily texture.

Hello everyone, I am flavor brother, please pay attention to "food life flavor". How to put on the skewers of beef, grilled out to be delicious? To summarize: 1. grilled beef, choose both lean and fat meat, marinate first. 2. skewer, put on a few pieces of lean meat, sandwiched in the middle of the wear 1-2 pieces of butter meat.

This way of wearing skewers of beef, burned out delicious, smooth texture.

Cut the beef later, you can marinate for a while before wearing skewers, and then cumin spicy face salt properly sprinkled, grilled flavor is absolutely delicious

Cut into slices to put salt drowning, seasoning, grilled almost good to put spices

Answer:1. grilled beef is recommended to choose the brisket meat, with wine, shredded onion, ginger, pepper, salt, egg wash, marinade.2. It is best to use the willow strips, wear the beef fat and vegetative With 3. on the fire grill, brush oil while grilling, eight mature when sprinkled with chili powder, cumin powder, sesame seeds, can

How to thread the beef skewer, copy out to be delicious?

The fundamental reason for the tenderness of beef ingredients is the high percentage of water content in the meat, so the meat will be tender. Meat with less moisture content, then the meat will be old, will be firewood. No that a dry-fried dish others will say taste tender, that is unrealistic, Q elastic smooth, must be locked in the cells of the moisture led to so

How to make the beef eat up more tender, in the final analysis is how to keep the moisture, moisture how to let the moisture does not lose moisture, how to increase the moisture of the water less moisture. Here are a few simple methods for you to exchange. 1, pounding method with a hammer or other tools to knock beef, so that its tissue structure becomes scattered, fiber breaks, easy penetration of water. Knocked over water, spices, seasonings marinated saturated water absorption, plus a little flour shallow wrapped in the surface not to water loss

2, stirring method of this method is one of our common method, I believe that we watch the food column often hear "stirring in one direction, on the strength of the" sentence, which is to allow moisture to the raw material cells through the stirring method. This is to allow the moisture to enter the cells of the raw material through the method of mixing, after adding salt to lock the water not to lose. Salt should be added just right, less can not play a role, but more will make the water has penetrated into the cells of the ingredients by the salt to displace out, can not achieve the effect. The strongest is the best indicator of consideration, the actual operation will understand what is called strong. A catty of beef generally add two to three two water, 3 to 5 grams of salt

3, chemical methods to do the chef, will know that the food powder, meat powder, food powder is the main ingredient of baking soda, meat powder is the main ingredient of papaya enzyme extract. Both of these things can tear the fibers of the ingredients, destroy the cell membranes, so that water is easier to enter the ingredients. Earlier years these two things seem to be banned, some places use or industrial raw materials, now there are food aspects, safer. Usually a pound of beef with two or three grams is enough. You can use papaya puree used to marinate meat safety, health, is a little expensive

4, soak method take a large container, put water, add spices, seasonings, and then put the meat in, let the water slowly penetrate into the meat to achieve to the purpose of tenderness. Water can be added soda, Sprite, beer, etc., to speed up the water penetration

All the methods of water penetration into the cells of the ingredients is only the first step, to be on the powder will be divided into water sealed in the meat, and then sealed a layer of oil, lock moisture, slippery oil will not be bonded together.

Hello, glad to answer your question. Often eat barbecue I still have a lot to say cut the beef into cubes, length size of about a centimeter. Then add onion, garlic, ginger, millet chili, soy sauce, cooking wine, oil consumption, a little sugar, a little salt, pepper, pepper powder, cumin powder, sesame oil. Stir well, marinate for half an hour, if possible, you can squeeze a little lemon juice. After marinating, you can skewer it. Or like the original flavor of the beef cut into cubes can be. To cut the delicious, or to grill people's skills, beef do not grill too long, the fire is appropriate, grilled too long on the hard, affecting the taste, grilled a nine minutes cooked, take out, sprinkled with seasoning, delicious.

Cut slightly larger than the fingernails of the ding, marinated can be, the first high-fire side of the grill slightly charred, turn over, remember do not diligently turn over, turn over the more often, the more not tender

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