Beef how to brine only tender and delicious

1, brine beef to pick the right beef

To make a delicious beef stew, the first thing you must choose the right beef. Generally speaking, beef stew should choose the kind of tendon or white fascia, fat and lean beef, such as brisket, tendon meat, waist plate meat, bow mouth meat, chest meat, spine meat belongs to this category, this kind of meat is the most suitable for stewing food, stewed meat after the soft and tender, and fresh and delicious. The kind of pure lean and shredded red beef looks beautiful, but it is not suitable for stewing, only suitable for stir-frying, stewed to eat will be firewood.

2, brined beef in advance of the beef to deal with

Meat to choose the right to buy home, the first whole piece of rinse the surface of the dirt, and then cut into chunks of soaked into the water, at least 30 minutes to soak for more than an hour, remember to change the water a few times in the middle of the purpose is to soak off the blood in the meat. Cutting must be cut with the grain of beef perpendicular to the cut, never cut along the shredded meat. If you are not in a hurry to stew the beef, you can drain the soaked beef, mix it with dry mustard, and refrigerate it for a day before stewing. If you rinse the mustard well before stewing, the beef will cook easily and be tender when stewing. Especially if you are unfortunate enough to buy old beef, you have to use this method to deal with it.

3, marinated beef before how to pick beef

A smell, fresh meat has a normal odor, the lesser meat has a smell of ammonia or sour taste. Two touch, one is to touch the elasticity, fresh meat elasticity, finger pressure depression immediately after the recovery, inferior meat elasticity is poor, finger pressure depression recovery is very slow or even can not be restored, deterioration of the meat without elasticity; two to touch the viscosity, the fresh meat surface is slightly dry or slightly moist, not sticky, the appearance of the fresh meat is dry or sticky, the new cut surface wet sticky, deterioration of the meat serious sticking to the hand, the appearance of the dry, but some of the injection of water is also serious meat is not sticky, but can be seen in the appearance of water wet-like, but not sticking. But you can see the appearance of water wet, not solid. Three look, look at the skin with or without red dots, no red dots is good meat, red dots is bad meat; look at the muscle, fresh meat, shiny, red uniform, the second meat, meat color is slightly dark; look at the fat, fresh meat fat white or yellowish, inferior meat fat lack of luster, deterioration of meat fat is green.

Beef effect

1, beef is rich in carnosine

Beef in the carnosine content is higher than any other food, which makes it on the growth of muscle, strengthen the strength of the particularly effective. In the first few seconds of training, creatine is the source of muscle fuel, which can effectively supplement adenosine triphosphate, so that training can last longer.

2, beef with vitamin B6 (vitamin food)

The greater the protein requirement, the more vitamin B6 should be added to the diet. Beef contains enough vitamin B6, can help you strengthen the immune system, promote protein (protein food) metabolism and synthesis, thus helping the body to recover after intense training.

3, beef carnitine

Chicken and fish carnitine and sarcosine content is very low, but beef is very high. Carnitine is mainly used to support the metabolism of fat, producing branched-chain amino acids, is an amino acid (amino acid food) that plays an important role in the growth of muscle for bodybuilding sports (sports food).

4, beef contains potassium and protein

Potassium is a mineral that is relatively lacking in most athletes' diets. Low levels of potassium inhibit protein synthesis and growth hormone production, thus affecting muscle growth. Beef is rich in protein: 4 ounces of lean tenderloin yields 22 grams of first-rate protein.

What is the effect of beef

1, avoid eating with pork

While beef and pork are meat dishes, not to be put in a piece of fried, but at the table they are also regulars, I do not know, the two are not suitable for the same food. The reason for this is two: one is from the Chinese medicine food medicine, pork cold, cold, cold, have greasy yin and cold sex, and beef is the smell of sweet and warm, can complement the spleen and stomach, strong waist and feet, have the Anzhong Yiqi's work. The two a warm and a cold, a tonic in the spleen and stomach, a cold and greasy people. Sexual flavors are in conflict, so it is not advisable to eat together.

2, nephritis patients can not eat

Beef is a high-protein food, people with nephritis is not suitable for consumption, which will aggravate the burden on the kidneys, and aminophylline drugs with the same, will also make its therapeutic effect decreased.

3, not excessive consumption

The Chinese medicine believes that beef has a tonic, nourish the spleen and stomach and strengthen the muscles and bones of the efficacy, but it should not be consumed too much, about 80 grams per meal, overconsumption may increase the incidence of colon cancer and prostate cancer.

4, the elderly and children should not eat

Beef high cholesterol, high fat, the elderly, children, weak digestion should not eat.

Fresh beef how to brine is delicious

1, fresh beef how to brine is delicious

First of all the whole piece of beef clean, cut into large pieces, to the pot on the amount of water, the water will be boiled to boiling, just cut a good chunk of beef into the pot, boiled for a few moments to fish out. Then put the large pieces of beef aside. The pot will be hot, add cooking oil, cooking oil to six mature, pour onions, ginger and garlic stir fry, the aroma of stir fry out, drizzle with cooking wine, soy sauce, salt and other seasonings, pour chicken broth (no chicken broth, add water can be, but be sure to heat the water), and then just boiled beef into the pot, reduce the heat to high and cook for half an hour. Then turn down the heat and cook until the beef is cooked to taste. When the beef and the soup are cooled, put it in the refrigerator, then take it out and cut the beef into slices.

2, the nutritional benefits of beef

Beef is rich in protein, amino acids. Its composition is closer to the human body than pork needs, can improve the body's ability to resist disease, growth and development and post-surgery, post-disease recuperation of people in the supplement blood loss and repair of tissues and other aspects of the particularly suitable.

The Chinese medicine dietary therapy that: winter food beef, have a warming effect on the stomach, for the winter tonic good. Chinese medicine believes that: beef has a tonic gas, nourish the spleen and stomach, strong muscles and bones, phlegm and wind, thirst and salivation functions. Suitable for people who eat in the qi sinking, shortness of breath, weakness and anemia and anemia and yellow face and eyesight.

3, what people are suitable for eating beef

Beef is rich in protein, amino acid composition is closer to the human body than pork, can improve the body's ability to resist disease, growth and development and post-surgery, post-sickness, especially suitable for people in the blood loss and repair of tissues and other aspects. Cold winter food beef, have a warming effect on the stomach, for the winter tonic good. Chinese medicine believes that: beef has a tonic, nourish the spleen and stomach, strong muscles and bones, phlegm and wind, quench thirst and stop salivation function. Suitable for people who eat in the gas sagging, shortness of breath, weakness and anemia and anemia and yellow face and eyesight.

Effects and functions of beef

1, muscle growth

It is particularly effective in muscle growth and strength. In the first few seconds of training, carnosine is the source of muscle fuel, which can effectively replenish adenosine triphosphate, so that training can last longer. Carnitine is used primarily to support fat metabolism, producing branched-chain amino acids, an amino acid that plays an important role in muscle growth for bodybuilders.

2, increase immunity

Can help you enhance immunity, promote protein metabolism and synthesis, which can help the body to recover after intense training.

3, promote recovery

Can improve the body's ability to resist disease, growth and development and post-surgery, post-disease recuperation of people in the replenishment of blood loss, repair of tissues and other aspects of the object is particularly suitable.

4, iron and blood

Iron is an essential element of blood, and beef is rich in iron, more beef helps the treatment of iron deficiency anemia.

5, anti-aging

Beef contains zinc is a help synthesize proteins, can promote muscle growth of antioxidants, anti-aging and anti-cancer has a positive significance; beef contains potassium on the cardio-cerebral vascular system, the urinary system has an anti-disease effect; contains magnesium can improve insulin anabolism efficiency, to help the treatment of diabetes.

The way to identify fake beef

1, look at the color of beef.

Fresh beef is darker in color and should have an overall deep red color. The color of fake beef is lighter, even if it is processed through special means of coloring will not be as natural as real beef. Then look at the beef fat, the color of yellowish mass. Fake beef fat is usually white, and in the case of pork, the fat is flaky. The tendon of real beef is tightly embedded in the meat, which is a normal pattern, while fake beef does not necessarily have such a pattern.

2, smell beef flavor.

Beef has a stink, although not as strong as lamb, but carefully smell a slight stink. Other meats do not have a stink, like pork, there should be only the smell of meat, and no stink.

3, touch the texture of beef.

No water beef touch should be a little sticky, meat is more solid. Because the beef fibers to be thicker than pork, so feel should be more compact, and from the beef section can be seen in small pieces of fiber texture. If it is color beef, touch the hands will have beef off the color.

4, taste the texture of beef.

If you've already bought the beef home, then cook it. If the cooked beef is lighter in color and the fiber is not thick, then it is fake beef. The texture of beef is usually rough, and you will feel that it is not easy to chew. Fake beef is cooked out of white, soft meat chewing easy to rotten.