Slice along the grain and horizontally;

Marinate beef with soy sauce and mix well with starch or egg white;

If you have time, you can add some oil to marinate the meat for 1-2 hours, so that the oil can penetrate into the meat. When frying in an oil pan, the oil in the meat will destroy the crude fiber of the meat because of expansion, so that the meat will be fresh and tender;

Stir-fried beef with more oil and more fire. Stir-fry the beef for medium, not too long, so as not to be too old.

Question 2: How can beef be fried and tender? On the one hand, choose tender beef. The tender part of beef is tenderloin. Tenderloin is divided into inner ridge and outer ridge, and the inner ridge is more tender. Of course, the beef on the market will not be so finely divided, you just need to buy tenderloin. On the other hand, the meat fried in restaurants outside is so tender now. In addition to the selection of ingredients, the most important thing is to add the seasoning "tender meat powder" when curing beef before frying.

Question 3: How to make fried beef tender? To know the ins and outs of a thing, we must first know some scientific reasons. Meat, not only beef, but also other meats, except that beef is older. If you want to be tender, you must keep the original moisture and fat of the meat. Remember, not only water, but also fat. Generally, it is always said on TV that it is moisture, which is not comprehensive. To achieve this goal, one way is to cook the steak as short as possible, which is the way for foreigners to fry the steak half-baked; Another way is the way of China people, covering the meat with starch and egg white and a good paste. Egg white has an extremely remarkable feature. It condenses quickly when it is hot. Fry the meat first, or call it frying. In fact, it is fried in oil first, and the water and fat in beef condense into it before it flows out. It should be reminded that meat can't be salted. We in China always like to eat delicious food, thinking that unless the meat is preserved, it will not have fragrance. Actually, it's not necessary No matter what it is, as long as the concentration outside is increased, the cytoplasm inside the cell will be separated, and this piece of meat will definitely get old. We should believe in science and not blindly believe in authority.

Question 4: How to fry shredded beef? Cut the beef, add 1 tbsp sugar, and marinate for 20 minutes, so that the sugar molecules can fully penetrate into the beef. After the sugar is pickled, add some water to the beef and stir slowly to prevent the beef from shrinking and hardening due to dehydration. After sugar molecules penetrate into beef, they will also absorb water when they meet water, which will make the meat slices swell slightly and further reduce the toughness and hardness of beef.

Finally, add a small amount of starch to the beef and mix well. Heat the pan, pour in oil, heat it to 50% to 60%, add beef and stir-fry until it changes color.

Question 5: How to tender fried beef 1: Cantonese cuisine pays more attention to meat processing than other cuisines. As far as curing is concerned, other cuisines pay attention to sizing, that is, the meat is cured first and then fried, while Cantonese cuisine will marinate the meat in advance, and even each kind of meat will be marinated for several tens of kilograms at a time in the hotel, which not only saves time and cost, but also makes the tenderness of the meat more uniform and complete. At home, if you are used to eating a kind of meat, you can marinate more at a time, divide it into small portions and freeze it. Just take it out and thaw it next time you cook.

1, beef slices are usually beef forest or beef tenderloin. No matter which part we choose, after all, we won't buy a lot at home. You will be as heavy as the smallest cattle forest 10 kg, so we can go directly to the supermarket to buy processed beef.

2. Go to the supermarket to buy beef forest meat and remove the meat tendons at the bottom. Put the whole meat in a flat pan and put it in the freezer of the refrigerator 1 hour, so that it will be easier for us to cut into pieces. Of course, if you think the knife work is good, just cut it directly.

3. No matter whether it is frozen or directly cut beef, it should be washed with clear water after cutting, so that blood can be washed away, thus reducing the fishy smell of beef. Beef washed with water should be put in a hollow container to control moisture. Control the water for about 30 minutes.

4. Put the beef slices with good water control into a slightly larger plate and prepare for pickling. Beef is salt, chicken powder, tender meat powder, raw powder and water. The ratio of beef to gravy is 1: 1: 1.5:2 (one kilogram of beef is added with one part of salt, one part of chicken powder, one part of tender meat powder and two parts of raw flour.

5. put all the marinades together, mix well with a little water, and then pour them into the beef. Gently stir clockwise by hand, and add a little water after the water is finished. Remember not to add too much water at a time, but add it bit by bit. Generally, I need to add water five or six times to marinate beef.

6. When you feel that the beef has eaten enough water and the beef slices are elastic, the beef slices are basically marinated. But don't fry it in a hurry, there is one last important process.

7. After the beef slices are marinated for 40 minutes, if there is water oozing from the beef, the spilled water should be pumped into the meat clockwise. If the amount of water and marinade is well controlled, including manipulation, there will be no water seepage. Finally, the beef should be wrapped with salad oil, which is technically called "oiling", that is, an appropriate amount of salad oil should be poured into the marinated beef, and the amount of salad oil should be wrapped in each piece of beef. In this way, oil molecules will penetrate into the meat. When frying in an oil pan, the oil in the meat will expand due to heating, so that the crude fiber of the meat will break, and the fried beef will be smoother and tender, and the meat will not stick to each other when frying.

8. Well, once you figure out what ingredients to add to the beef, you can start cooking.

Method 2: The most natural and delicious way, no matter what meat is fried, you should add some beer to marinate it, so that the fiber of the meat can absorb the smell of wine. The ratio is a catty of beef: a glass of beer is eight points full. This fried meat is not only not old, but also delicious.

Of course, it would be better to use some starch, but I recommend hanging some egg whites if possible.

With these two tricks, it is great to fish out the cooked meat with oil or water and fry it again.

To stir-fry delicious meat, there is another trick to cut meat: cut it vertically.

Method 3: The simple method is to pat the steak fiber loose with a meat floss hammer or knife back before making, or you can add some tender meat powder. You can also soak in tea or light vinegar.

four

Method 4: The most important thing to make beef is to be tender when cooked. So we should not only use some raw materials, but also take some measures. Firstly, the ingredients of pickled beef are introduced: salt, pepper, tender meat powder, egg white, sugar, oyster sauce, raw flour, cardamom powder and dandelion. In addition, the measure we take is to continuously inject water into beef. The specific method is as follows: 1) Slice the beef and chop it with a knife (but don't cut it off); 2) Put the beef slices into a container, then add oyster sauce, sugar, pepper, cardamom powder, dandelion and tender meat powder, then add egg white and raw flour, and continuously stir the beef. At this time, add water to make the beef fully absorb water, and add it in stages, and don't add too much water each time. Absorb the water from beef, then add water and salt. Then add a proper amount of water and stir well. Put it in the freezer. Specific matters: 1) Don't slice the beef, Empress Dowager; 2) Seasonings should be added in turn, and no salt should be added first; 3) Water should be added in several times, and it should be large enough; 4) It is better to pickle now ... >>

Question 6: How to stir-fry beef to be tender, smooth and delicious?

Raw materials:

300g of tender beef, 75g of tender celery, 25g of soy sauce, 25g of cooking wine, salt 10g, sugar 10g, pepper powder 10g, Chili powder 10g, 50g of Pixian watercress, a little vinegar and shredded ginger.

Method:

1. Cut beef and celery into 4cm shreds for later use.

2. Heat the pan, add the oil, and stir-fry the beef when the oil is hot. When the beef jerky is dry and the oil becomes clear, add the bean paste and Chili powder and continue to stir fry. After the bean paste smells, stir-fry ginger and cooking wine for a few times, add soy sauce, sugar, monosodium glutamate, salt and a few drops of vinegar, and then add celery to stir-fry.

Attached:

Don't put too little oil to avoid sticking to the pot; When frying beef jerky, be sure to wait until the oil becomes clear before putting bean paste, otherwise the beef flavor will not be fried; The celery in the north is too old. You can blanch it before frying it. Celery should be cooked immediately after being cut, otherwise it won't be crisp.

Stewed beef

Ingredients: beef 250g Accessories: celery, lettuce leaves and green garlic; Seasoning: ginger, onion, garlic, douban hot sauce, soy sauce, starch, salt, monosodium glutamate, pepper granules, dried red pepper and cooking oil.

manufacturing process

1. Slice beef and paste it with a little soy sauce and water starch; 2. Wash the celery and cut into sections, pat the green garlic loosely and cut into small pieces obliquely, and wash the lettuce leaves and cut into sections; 3. Shred onion, ginger and garlic, and chop the douban hot sauce with a knife; 4. Sit in a pan, put a small amount of oil, when the oil is hot, add bean paste and red oil, stir fry, add onion, ginger and garlic a few times, add a little water, add a little salt and monosodium glutamate, then add vegetables, take them out and put them in a bowl, slide the pulped meat into the pan one by one, and put them in the bowl together with the soup when the meat is discolored and cooked; 5. Wash and heat the pot, pour the pepper and dried red pepper into the pot, stir-fry and bake until crisp, then pour it on the chopping board, crush it and sprinkle it on the cooked meat slices; 6. Sit in a pot, pour a small amount of oil, heat it and pour it on the sliced meat.

braised beef with brown sauce

1。 Cut the beef into pieces. Boil the water in the pot. Put the beef in the fire 1 min. Take it out and wash it.

2。 Put the beef into the pot and add boiling water. The beef is less than 2 inches. Add cinnamon, fennel and onion,

Ginger slices, cooking wine. Medium fire 1 hour.

3。 Stir-fry garlic in a little oil in another wok, add spicy bean paste and pepper,

Stir the cooking wine and soy sauce for 2 minutes.

4。 Add the fried sauce to the beef pot, add the crystal sugar and continue cooking 1 hour. Between them/among them

Turn it over several times, taste it, and add soy sauce/rock sugar as appropriate.

5。 Turn off the heat until the juice is thick and the meat is rotten.

You must not be stingy with the rotor. It doesn't taste good if it's not so crisp. A combustion process can also be used.

Make beef more delicious.

Fried beef with onion

750g of tendon meat (or cucumber meat), 20g of onion/kloc-0, 50g of sesame (roasted), 3g of garlic 1 petal, 3g of Jiang Mo, 50g of soy sauce, 0g of pepper noodles 1 gram, 40g of soybean oil, 6 mushrooms, 250g of rice and 25g of yellow rice wine.

1. Wash beef tendon, remove fascia, soak it in clear water for 2 hours, take it out, dry it, cut it into small squares, pound it into thin slices, wash onion and cut it into curly blades. 2. Put the beef into a porcelain bowl, add sesame, minced garlic, Jiang Mo, 25g soy sauce, pepper noodles, yellow wine and monosodium glutamate, stir well, and marinate to make the beef penetrate the seasoning. 3. After soaking the dried mushrooms in water, wash them, remove their pedicels and cut them into filaments. 4. Pour soybean oil into the wok, heat it to 80%, add beef slices, shredded mushrooms and shredded onions, stir-fry until cooked, add minced garlic, rice vinegar, refined salt and monosodium glutamate, pour sesame oil and take it out. 5. When eating, eat with hot rice.

Stewed beef with potatoes:

Beef, potato, tomato, salt, soy sauce, vinegar, onion, ginger, garlic, cooking wine, etc.

Add appropriate amount of oil to prevent onion, ginger, garlic, soy sauce and cooking wine from adding water, add beef (potatoes according to personal preference), and finally add tomatoes, salt and sugar until cooked.

Braised beef tenderloin

Materials:

2 fresh and frozen steaks, onion 1 piece, green pepper 1/2 pieces, red sweet pepper 1/2 pieces, 2 tablespoons of oil, white powder 1 teaspoon, soy sauce 1 teaspoon, 3 tablespoons of sesame oil 1 piece.

The way of doing things

1. Slice steak, season with 1 teaspoon white powder and 1 teaspoon soy sauce, drain the oil, and mix 3 tablespoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon sugar, 1 teaspoon wine, 2 teaspoons water and/kloc-

2. Shred green pepper, red pepper and onion, and heat them on an iron plate. ......& gt& gt

Question 7: How to fry shredded beef? Wash the beef, shred it and add a little sweet potato powder. Stir-fry another green pepper. It is delicious. Color, fragrance and taste are absolutely good.

Question 8: How can fried beef be tender? How can fried beef be tender, smooth and not old? Beef is a very popular ingredient, which can be stewed or fried, and the dishes made are particularly delicious. However, if beef is used for cooking, it is easy to fry, and it is difficult to chew when eating, and the taste is very poor. How can beef be fried to be tender? If you want to eat fresh and delicious fried beef, learn the following five tips for tender meat!

1, wrapped with starch

Prepare a proper amount of dry starch (corn starch or potato starch), mix it with water at the ratio of 1:2, then put the cut beef into the wet starch, grab it evenly with your hands, let it stand for 30 minutes, and then put it into the pot for stir-frying. In the frying process, gelatinized starch will form a film on the surface of beef, which effectively locks the moisture in beef and makes the fried beef tender, smooth and delicious.

2, wrapped in egg white

Slice beef, add proper amount of egg white and mix well. Let it stand for 30 minutes before frying. When frying, the egg white mixture is denatured and solidified by heating, which can reduce the loss of water and nutrition in beef and make the meat tender. Egg white is better combined with starch.

Step 3 add beer

It is also good to pour a proper amount of beer on the beef slices and marinate them for 30 minutes before frying the meat. Because the enzymes in beer can decompose part of protein in beef, thus increasing the tenderness of beef. But because beer does not contain many enzymes, this method is not as good as the first two.

Step 4 add sugar

Beef likes sweet, but hates salty. No matter what dishes are made of beef, fried beef, roast beef, stewed beef and even roast beef must be sweet. Using sugar can not only make beef more delicious, but more importantly, beef will become tender and smooth after being pickled with white sugar, because sugar can increase the water-holding capacity of protein in beef, and it will naturally be tender when it has more water.

Specific practice: cut the beef, add 1 tablespoon sugar, marinate for 20 minutes, then add some water and stir slowly to avoid dehydration, shrinkage and hardening of the beef. After sugar molecules penetrate into beef, they will also absorb water when they meet water, which will make the meat slices swell slightly and reduce the toughness and hardness of beef.

5, material selection

How to fry beef to be tender? If you want to stir-fry fresh beef, you'd better choose tender beef, such as tenderloin and outer tenderloin. When cutting beef, cut it against the grain, the thinner the better, so that the fried beef will not be hard.

Question 9: How to stir-fry shredded beef? Marinate the tender beef in advance, grab some water, cooking wine and starch, marinate for ten minutes before frying.

Question 10: Ask you: How can fried beef be tender and tender? Thank you. Materials:

1: beef, onion, green and red pepper, onion, ginger and garlic;

2: Salt, soy sauce, mature vinegar, cooking wine, brown sugar, black pepper and water are all mixed into juice;

3: Oil-dried starch (white powder).

Exercise:

1: Shred onion and green pepper, and mince onion, ginger and garlic;

2. Take out the frozen beef, thaw it naturally 1 hour, and slice it horizontally;

3. Rinse the cut meat with clear water, squeeze out the water, put the materials into a bowl and stir evenly with hands or chopsticks, marinate for about 30 minutes, sprinkle with proper amount of dry starch and mix well, and finally add a little oil and mix well;

4: Heat oil in a hot pot, pour in the processed meat slices and stir fry quickly. As soon as the meat slices change color, they can be served;

5: Wash the pot and stir-fry shallots, ginger and minced garlic in a hot pot;

6: Shred onion and green pepper and stir-fry for 2 minutes;

7: Add appropriate amount of black pepper and a small amount of salt to taste;

8: Pour in the pre-fried beef, turn off the fire and mix well;

9: Sprinkle with chopped green onion.

Intimate reminder:

1: For fried beef, it is advisable to choose thinner and tender beef, such as tenderloin and loin. If you don't know, you can tell the butcher what kind of cooking you want (frying, stewing, roasting …) and he will help you choose.

It is not easy to cut the beef you just bought into the desired thickness. You can freeze it first, then take it out and thaw it. In natural state, it is about 1 hour. When the meat can be cut, it can be cut into appropriate thickness (1.5 mm or so) as required.

3. Cutting beef should follow the principle of parallel slicing and horizontal slicing;

4. Wash the cut beef with clear water to squeeze out the water, which can remove the blood in the beef and reduce the fishy smell;

5. After beef and dry starch are mixed, add some oil and stir well, and oil molecules will penetrate into the meat. When frying in an oil pan, the oil in the meat will expand due to heating, thus breaking the crude fiber of the meat, so that the fried beef is naturally tender and delicious, and the meat will not stick together when fried smoothly;

6: When frying beef, it should be oily, hot and thick. When the beef is fried for 7-8 minutes, the cooked meat will change color to avoid being too old.

7: Salt and soy sauce have been placed nearby when curing beef. Pay attention to the amount of salt when frying shredded side dishes;

8: Black pepper and onion can well neutralize the fishy smell of beef, which is the best gear for beef.