Beef how to marinate to tender - you deserve to have the corned beef strategy
Practice one
1, beef cut into the shape you want, add edible baking soda, add a tablespoon of water, mix well.
2. Marinate for 30 minutes. Rinse beef 2 to 3 times with water, drain.
3: Add cooking wine, black pepper and dark soy sauce and marinate for 20 minutes.
4, marinated can be cooked.
Practice two
1, do beef slices of meat generally choose beef Lin or beef tenderloin parts. Regardless of which part to choose, home to do after all, will not buy a lot of, like a piece of the smallest beef Lin are to about 10 pounds.
2, go to the supermarket to buy beef meat, remove the bottom of the meat tendon. Place the whole piece of meat in a flat-bottomed dish and put it in the freezer for 1 hour.
3, whether frozen or directly cut beef, cut the slices should be rinsed with water, rinse off the blood, so as to reduce the fishy flavor of beef. Rinsed beef should be placed in a hollowed out vessel to control the water. About 30 minutes of water control.
4, the water control of the beef slices into a slightly larger dish, ready to marinate. Beef for salt, chicken powder, meat tenderizer, cornstarch and water. Beef and marinade ratio of 1:1:1.5:2 (one pound of beef into a penny of salt, a penny of chicken powder, a little bit of five pennies of tenderloin powder, two pennies of cornstarch.
5, put all the marinade ingredients together with a little water and stir well, then pour into the beef. Stir gently with your hands clockwise, moisture to eat in and then add a little water, a little to remember that the water should not add too much at once, to add little by little.
6, when the feeling that the beef has eaten through the water and beef slices with the hand pinch up elastic, beef slices on the basic marinade.
7, beef slices marinated for 40 minutes, if the beef has water oozing out, but also in the clockwise overflow of water into the meat. If the amount of water and marinade including the technique control is good, there is no water oozing out. Finally, use salad oil to wrap the beef, professionally called "oil", that is, pour the right amount of salad oil into the marinated beef, the amount of salad oil to wrap each piece of beef are appropriate. This way, the oil molecules will penetrate into the meat, when the frying pan frying, meat in the oil will be due to heat expansion and thus break the ring of the meat of the crude fiber, frying the beef will be more tender and slippery frying when the meat will not stick with each other.
Practice three
1, prepare ingredients, beef, chili, onion and ginger.
2, beef cut small thin slices must be thin
3, add pepper, cornstarch, a little on it
4, a tablespoon of cooking wine
5, mix well, marinate for half an hour. Add starch marinade is to make the meat more tender.
6, the pot of oil into the star anise, pepper, fried incense fishing out throw
7, into the green onion ginger stir fry, into the beef.
8, this step is very critical, frying when the fire, into the beef fried two or three, and immediately sheng out.
9, and then fish out the beef, into the chili, millet, dried chili, can not eat spicy can not put.
10, add half a spoonful of sugar, salt, old soy sauce, a spoonful of oyster sauce, a spoonful of soy sauce, a spoonful of flavor. Stir fry, and then pour into the beef, stir fry 3-5 minutes after the pan