Beef basting is a basic part of chef training, but chefs with different levels of culinary skills naturally have different degrees of mastery of the methods and techniques of beef basting. How to ensure that the beef is tender? What are the techniques of beef sizing? Is there anything special about the method of beef basting? Today, RedChef.com introduces 10 methods and techniques of beef sizing for senior chefs for reference.

1, the selection of materials

Pulp beef production to achieve the effect is: beef slices (shredded) red, full body, tender meat, texture elasticity. There is a lot of learning in the selection of materials, commonly used parts of the cow shower (leg above the part), beef tenderloin (close to the part of the spine), cow plum (next to the board oil a lean meat), cow leg (cow shower below the part).

Taking beef slices as an example, the vast majority of hotels to cow drenched, cow plum as a raw material, but I think the cow loin is the best raw material for the production of beef slices, because the cow drenched meat is tight, firm, penetration and organization of the parts of the tight and loose (because of the cow's buttocks can often move in some places and some places can not), slicing, although the product of the formation of a better, but the finished product is not relatively uniform in texture; cow plum, although good, but the cost is higher, and the formation is easy to fall apart. The cost is higher, and the molding is easy to break up, also not very ideal.

Shredded beef is best to use beef shanks, because its tissue fiber into a filament, along with its grain shredding is conducive to the formation, if you choose the beef tenderloin, cow lymph, cow plums as raw materials, one of them is easy to break easy to break, and the second met with hot oil deformation amplitude is larger, easy to loose, rotten.

2, slurry process

Determine the parts of the material after the selection, slurry beef process as follows: beef tenderloin (beat all the sinews) into the refrigerator to put the next day or overnight slices (or silk) rinse and bleach the blood and water squeezing water slurry system.

Cutting before the beef tenderloin need to be selected in the refrigerator storage overnight or overnight chilled products, because the fresh beef tenderloin tissue fibers are not completely dead, water molecules have not been decomposed, to the next step of the syrup system on the strength of the absorption of water to cause great difficulty, so the product is poor in shape, poor taste, easy to ooze water.

The next step is to form the knife work, beef slices should be cut on top of the silk, because the beef contraction force is stronger, need to cut a slightly larger, slightly thicker slices, thicker about 0.3-0.4 cm.

Knife work after the formation of the need to bleach blood, which is directly related to the finished product color, such as blood bleach is not clean the finished product is dull, hair black. Will cut the meat under a fine stream of water for about 2 hours, and then a handful of cotton towels to squeeze dry the water in the beef slice (hands in the vertical direction of the squeeze, can not be twisted), this step is not sloppy, this is conducive to the power, more water absorption.

3, slurry with materials

The following focus on the beef slices of the material, the net beef slices of 10 pounds, for example, under the material portion, the order of: first 15 grams of tender meat powder with 250 grams of water and standby, take the food powder (packaged with a hand whacking sign) 25 grams, 30 grams of salt, into the beef slices of beef grasping and kneading to the viscosity is very large, on the strength, and then under the orange food coloring 20 grams of orange red food coloring 4 grams of chicken essence 5 grams of food coloring. coloring 4 grams, 5 grams of chicken essence, 5 grams of monosodium glutamate, 8 grams of Meiji fresh soy sauce, 5 grams of oyster sauce, 25 grams of seafood sauce, 10 grams of sugar, 200 grams of beer (beer plays a role in increasing the aroma, tenderness, so it is indispensable), will be melted evenly tenderized meat powder water poured into the basin, the technique of soft grasping paste until the beef slices are fully dried up (grasping for about 5 minutes to the feel of the hand hair sticking), and then take the 250 grams of water, into 150 grams of ordinary raw meal. 300 grams of Jinbao Super Raw Meat powder, and then into the beef slices, 300 grams of Jinbao Super Powder and mix into the water flour, into the beef slices, continue to grasp the paste until the beef slices fully absorb the water, feel the dryness and humidity moderate, and then take the egg 3, beaten into the beef slices and mix evenly, the device into the box, spread a thin layer of salad oil, into the refrigerator for 2-3 hours (conducive to the beef cells to fully absorb water).

Because the amount of water absorbed by the beef slices is not static, so we should continue to summarize the experience in the usual work to achieve the best results. The use of ordinary raw flour and super raw flour mix is the strengths of each, because the amount of ordinary raw flour will not be slightly more than the super raw flour as sticky, play a good role in the adhesion, while the super raw flour glutenous, play the role of the beef slices of full, that is, we often say the role of the spirit of the spirit. Eggs last into can play a good barrier and tender dual role, and the dish will be more slippery texture. In addition, the amount of salt should not be very large, because many of the other seasonings also have salt.

Ten guide options

▼

Option 1

1, we do the Hong Kong-style Cantonese method of slurrying without coloring. The color of beef from pigmentation will be too bright to be normal.

2, the original method of beef is rinsed blood water, I do not rinse, because after rinsing the color of the beef slices will be very light, and I will put soy sauce to increase the color of the pulp.

3, the beef tenderloin is already very tender, if the original proportion of food powder, tenderizing powder, paste out of the beef easy to loose easy to break, and food powder put too much will be bitter. If the raw material selection of beef dripping if this ratio may be similar.

4, generally 10 pounds of beef slices can eat 3 pounds of water, because the original text is selected from the beef tenderloin, eat less water, so eat more than a pound or so is also normal.

5, the original practice in the raw flour is too much, 10 pounds of beef **** put 450 grams of raw flour, like hanging paste.

Practice:

Because the cow shower is cheaper, so in the paste of beef slices of beef shower more, the cow shower slices need to be cut at the top of the silk (i.e., perpendicular to the grain of beef cut), cut the silk, then generally is not parallel with the grain and cut, but the diagonal cut (i.e., slanting about 30 degrees angle cut). Pulp process is: choose fresh beef into the refrigerator after freezing and take out the natural melt (destroy tissue fibers, so that it is easy to eat water) Beef slices sizing, sizing the ratio of 10 pounds of beef to put 50 grams of monosodium glutamate, sugar 25 grams of flour 20 grams of flour, 5 grams of tenderizer powder, 50 grams of oyster sauce, 25 grams of dark soy sauce, 25 grams of U.S. Fresh Soy Sauce, the first to mix well after the fingers together, hold into a claw-like (fingers apart easy to break)

Stir in the same direction, beat until the hand feels sticky after adding a little water, while adding water to check the degree of draught, the meat will be grabbed and pinched, such as water dripping down, indicating that the water is too much, if it is very viscous, surely still draught, so that about 3 pounds of water into the fight. After the water into the beef into the refrigerator for 3-4 hours, so that it is fully drained, and then take out and beat a little, into the beaten egg 3-4 beat well, and then into the dry cornstarch about 150 grams of stirring, salad oil sealed into the refrigerator the next day can be used. If you use it right away, it may lose its paste, or it may not be good. The beef should be slightly bigger than the original when it is well battered.

Option two

1, the practice of food powder put too much, put about 15 grams can be. The beef that comes out according to his method of pulping is indeed very tender, but the taste is not good and the meat is flabby.

2, the water is too long, meat flavor and nutrients are washed away. Just rinse off the dirty blood.

3, Shanghai can buy this side of the basic are already injected beef, which contains part of the water, so the amount of water will be different.

4, Guangdong's slurry method is no salt, will add a little oyster sauce, Meiji fresh soy sauce, soy sauce, if you only use coloring will be refrigerated after the color will fall off, the color faded, and put so much coloring, so that people can not be accepted in the psychological aspect.

Cucumber strips on the leg of beef because of thicker fibers, generally shredded use, if sliced then easy to transparent, reticulate, and tenderloin fibers are more compact, suitable for slicing, slicing to the top of the silk cut. 10 pounds of beef about to put the food powder 15 grams, monosodium glutamate 6 grams, the United States of America, 150 grams of fresh soy sauce, oyster sauce 10 grams of sugar 10 grams of straw mushrooms, old soy sauce and mix, the orange-red pigment 5 grams or so plus purified water about 1 pound. Add the beef slices, stirring in the same direction to beat the water into (some beef injected with a lot of water, it is difficult to eat into the water to go), after beating on the strength of the mix into the egg, into the ordinary cornstarch (do not put the imported cornstarch, because imported cornstarch viscous and start brittleness), mixing with the hand pinch, if no longer spit out the water that is sufficiently thick, if the water will still ooze out from the cracks in the fingers, that the water has not yet been blended with the meat slurry together, so that the sealing of the oil into the If the oil is sealed in the refrigerator, it will be easy to dehydrate. In addition, after the beef pulp should be cooked, so the pulp beef is mainly pulp basic flavor, seasoning, do not have to adjust too heavy.

Option 3

We use frozen beef dripping, because there are fewer impurities in it, and it's easy to shape when it comes out. Beef (10 pounds) slightly thawed, remove the old tendons, sliced, soaked in water with fine running water to wash away the blood (about 2 hours or so), and then use the washing machine's dumping bucket (sizing of the ingredients can be used, very good, with a towel and the effort and cost of a towel) shaking for about 3 minutes to shake dry. Another pot, put 30 grams of food powder, 15 grams of meat powder, 25 grams of salt, 15 grams of monosodium glutamate, 20 grams of sugar, 50 grams of soy sauce, 5 grams of soy sauce, 10 grams of oyster sauce, add 8 pounds of water and mix well until the above ingredients dissolve, put in the beef slices, and then beat hard in a clockwise direction to the strength (about 20 minutes)

Then add 200 grams of cornstarch and beat well again until the sticky strength, which is the water is completely beaten into it, then add three eggs, beat well. Then add three eggs and beat well (Note: When beating the flour and eggs, you can slow down a little bit, too hard to beat the water out of the water. (Note: When beating the flour and eggs, you can slow down a little bit, too much force will knock out the water. When beating, keep beating in one direction at a constant speed, physically activate the tissues that have been killed by freezing, and absorb the water into them). Will beat the beef into the box, take 150 grams of raw salad oil gently spread to the surface, cover the plastic wrap into the refrigerator for about 1 hour can be used (refrigerated time should be determined according to the amount of raw materials, 10 pounds of beef refrigerated 1 hour is enough), used to do boiled beef, slippery beef tenderloin can be.

Program 4

Selected frozen beef through the spine 10 pounds, with a knife blade to remove the tendon membrane, cut into 0.3 cm thick large pieces, naturally thawed, add 20 grams of food powder, 10 grams of meat tenderizer, while stirring while adding water, a **** about to join the 3 pounds of water to be 3 pounds of water to be all sucked up, cracked into the ten eggs, mixing well and then add 30 grams of dark soy sauce, mixed well again, and then add 200 grams of cornstarch, and then add 200 grams of cornstarch. Mix well and seal with 500 grams of salad oil, put into the refrigerator freezer, 10 hours after use. I battered out the beef very light in color and adding the egg made the meat very smooth and tender.

Option five

1, rinse bleach blood water to all the nutrients washed away, beef flavor are gone.

2, add coloring is the practice should be eliminated, absolutely can not add.

First of all, the selection of materials, a lot of parts of the cow can be used to make meat or beef tenderloin, but only the beef tenderloin is the most suitable, because the beef tenderloin of the fascia less, muscle tissue consistent, penetrating force, good water absorption, good shaping effect, the finished product taste tender.

The second is to change the knife, before changing the knife, first of all, the surface of the beef tenderloin fascia with a knife to remove, and then into the refrigerator frozen to the semi-frozen state (after freezing the beef tissue fibers to die, the water does not decompose, not easy to lose, but also easy to change the knife to shape), because the beef has a contraction, so change the knife when the meat can not be too thin (preferably in 3 mm or so), the top of the beef tenderloin silk knife into 2.5 cm wide, 5 The next step is to cut the top of the tenderloin into 2.5-centimeter-wide, 5-centimeter-long, willow-leaf-shaped slices.

Finally, the pulp, many cooks in the pulp of beef will be added to the seasoning, which is not only a waste of time, but also too complex, I would like to introduce one of the simplest and most effective and good way to 10 pounds of beef as an example: cut the beef slices into a large box, add 1 kilogram of water, 35 grams of salt (pulp of beef tenderloin to pay attention to the amount of salt can not be too much, because the cooking will also be added to the beef tenderloin juice with salt). Beef tenderloin juice and other seasonings with salt, otherwise it will lead to the dishes taste too heavy), 25 grams of monosodium glutamate, 15 grams of chicken essence, 25 grams of sugar, 12 grams of pepper, 25 grams of dark soy sauce, 30 grams of Andover loose meat powder, gently stirred with the hand, and leave it to stand for 2 hours (the purpose of standing is to thaw, and secondly, to let the beef slices naturally absorb the water, so that the finished dish is not easy to spit), when the beef slices are completely defrosted and added to the 250 g When the beef is completely thawed, add 250g of Dongfeng brand cornstarch, 15g of custard powder and 2 eggs, slowly mix with your hands in the same direction to maximize the strength, then put the beef slices into a box, seal it with a layer of vegetable oil, and put it into the refrigerator for 3-4 hours to reach the best state.

Program six

1, whether it is beer or white wine contain acetic acid, although the effect of aroma, but the disadvantage is easy to sour, fermentation, any sizing in the summer can not be put on the wine, even if it is put in the refrigerator will be fermented. And beer can only play a role in the preparation method of burning, frying, basting when used basically does not play the role of aroma.

2, seafood sauce should never be put into beef.

3, coloring can not put too much, 24 grams of almost half a taels, the whole pot of water can turn red.

I generally use beef filet (close to the cattle spine of the cattle tenderloin) to do sliced beef, the basic process for fresh beef slices of water slurry, my slurry process is divided into two steps (10 pounds of beef as an example):

1, take a container, put 2 kg of water, 20 grams of flour (open the capillary fibers of the beef), 20 grams of sugar (powder astringent, sugar can be neutralized and cover the astringent taste), Andover loose meat powder (containing salt) 20 grams, 10 grams of pepper (any poultry and livestock have a fishy taste, pepper can get rid of fishy), 30 grams of monosodium glutamate (MSG), 3 grams of sunset yellow pigment, mixed into a water solution.

2, beef slices with fine running water for 1-2 hours, dry with a towel, will be the Haitian King 150 grams of soy sauce, soy sauce king 100 grams of oyster sauce 50 grams of raw egg yolks 8 together poured into the beef slices, scratch and pinch to the viscosity is very large (oyster sauce, egg yolks have a role in the viscosity of soy sauce is used to flavor), and then 1 in the system in the water solution little by little added to the beef. to the beef, and at the same time in accordance with the first light and then heavy, first slow and then fast, first soft and then just clockwise direction of constant stirring, to be beef dry water, it can be, and then covered with plastic wrap into the refrigerator for 3 hours, take out and mix a little bit, add wheat starch, cornstarch, 250 grams of each, mix well, and then add a clean raw salad oil 500 grams or more, stirring to be salad, this time the basic shape (beat into the salad oil is to keep the first) (the first is to keep the beef tender, the second is to make the beef easy to spread when sliding oil, will not stick together). Put the sliced beef into a plate and spread a thin layer of salad oil, put plastic wrap on it, and put it into the refrigerator for 5 hours before using.

Program 7

My approach to the proportion and order of ingredients is similar to the method of chef Huang, but I choose fresh beef cut into slices, and then soaked in lightly salted water for 4-5 hours, soaked out of the blood in the beef, washed off the mucus, fished out and squeezed out the water, and then use a clip with small teeth of the beef piece by piece clip loosened, to break the fibrous tissue of the beef, and then use a clip with small teeth of the beef, in order to break the fibrous tissue of the beef, and then use a clip with small teeth of the beef, to break the fibrous tissue of the beef. No more food powder, which is not good for the human body, will be used in the pulping.

Program eight

Master Huang told the slurry beef techniques and processes are more detailed, for example, the first use of powdered beef, the purpose is to destroy the fibrous tissues of beef, generally coarse-fibered meat has to go through such a process, in order to make the meat more tender; adding orange and orange-red pigment, as well as soy sauce, oyster sauce, seafood sauce, salt, etc. is the role of color and taste; and adding water and beer is also the purpose of making the meat more tender. and beer are also meant to make the meat tender and flavorful; the raw flour and egg can serve as a seal, that is, to protect the flavors and colors that have gone into the beef so that they can't come out, and at the same time, the beef will be more full-bodied.

I personally believe that 10 pounds of beef should be added at least 2 pounds of water, to achieve the hands of the hand when the mix does not feel sticky, the hands of the hand out of the non-stick things, while the beef is more slippery and the surface of the surface and no water stains for the best. Finally, there is a point of view that I would like to discuss with Mr. Huang, that is, he is the last time mixed into the egg mixture and well, where is the reason? I think that this slurry good meat into the hot frying pan, the egg liquid will be scattered to the oil, there is foam, dishes will be affected by the appearance.

Program nine

1, our practice does not add coloring, but the oyster sauce and straw mushrooms old soy sauce together to add coloring. 20 grams of orange coloring and 4 grams of orange red is too much.

2, he will put the egg after the egg, the raw flour is also wrapped together in it, play the role of barrier, this change has some reason.

3, seafood sauce added to the beef will not taste too good.

4, my practice is generally cut and then frozen, beef pick tendons, sliced, frozen 2 hours can be taken out of the melting water, and so the blood through the fast. If frozen for too long, beef is easy to dehydration.

Program 10

By the master of the practice of slurry immediately after boiling tasted, the results are not particularly good, the beef is not tender enough (the reason may be that I slurry time is not enough, usually the first day of slurry the next day to use), the amount of salt on the side of more than a catty of 2 grams of salt is just the original text is to put 3 grams of water in addition to the amount of water is too little, too dry to the touch, generally 10 pounds of beef to put 2 pounds of water is about the same. Other ratios are okay, the color is not bad, the effect is similar to our pulp, just because of the different ingredients so the taste of beef will be different.

10 pounds of beef put 20 grams of flour, water, 2 pounds of loose meat 10 grams of powder, 10 grams of defenders beef juice, 10 grams of salt, 20 grams of monosodium glutamate (MSG), 10 grams of sugar, 10 grams of Huadiao wine, and then into the 250 grams of vegetable juice added to 2 pounds of water, clockwise direction of beating on the strength of the dry starch about 100 grams of stirring again, and then seal the salad oil into the refrigerator to be chilled. Vegetable juice method: 10 pounds of water to add 100 grams of chopped parsley, 250 grams of celery, 200 grams of carrots, 3 grams of ginger, 3 grams of green onions, add 250 grams of Guangdong rice wine, stirring evenly twisted juice filtration that is.