Four tips for tenderizing beef: first rubbing, then soaking, cold blanching and warm water washing, and adding acidic fruit when stewing.

1. Wash the beef first

Before blanching, first add a teaspoon of baking soda, a teaspoon of salt, and a proper amount of flour to the beef and rub it repeatedly. Baking soda can play the role of tender and smooth beef, while salt plays the role of sterilization, and flour absorbs the dirty things of beef. After repeated kneading for three or five minutes, it is rinsed with clear water.

2. Soak the

rubbed beef again. Don't put it in the pot and blanch it. Put it in the basin and soak it again for 2 minutes. Remember not to save this step, because the fishy smell of beef is mainly caused by the blood contained in the meat, and soaking can soak the blood in the meat, which basically cleans the fishy smell of beef.

3. Wash the beef with cold water and warm water

After the beef is soaked, put it in the pot with cold water, add the onion and ginger, boil it with strong fire, take it out and put it in the pot, then pour in warm water to wash off the floating foam. Note: blanching will boil out the only blood in beef, but there will also be floating foam on the meat. The correct way is to wash away the floating foam with warm water.

4. Add acidic fruit when cooking and stewing

Whether it is braised beef or sauced beef, whether it is boiled or stewed, you can add a little acidic fruit when cooking and stewing, if you want the beef to be soft and rotten, the meat is fragrant and there is no fishy smell. For example: the pulp of lemon, hawthorn or other oranges.

Method of selecting fresh beef

1. Look at the color: the fresh beef muscle is uniform red with luster, and the fat part is milky yellow or clean white; The muscle color of sub-fresh beef will turn slightly darker, and the cut section is still a little shiny, but the fat is dull; However, the meat color of deteriorated beef turns dark red, dull, and the fat turns dark or even green.

2. Smell: Fresh beef has the normal smell peculiar to fresh beef; Slightly inferior beef will taste a little sour; Deteriorated beef will have a rancid smell.

3. Touch the hand: once you press the beef with your hand, the depression pressed by the fingers of fresh beef can recover quickly and is more elastic; The second-time beef depression recovered slowly, and at the same time it could not completely recover to its original shape; Deteriorated beef can't be recovered after our fingers are pressed, and there will still be obvious traces.

when we press the button, the fresh beef does not stick to the hands, because the surface of the fresh beef is slightly dry or has an air-dried film, so it will not stick to the hands. The surface of sub-fresh beef is dry or sticky, and the new cut surface is wet; The surface of deteriorated beef is extremely dry or sticky, and the new cut surface is also sticky.