1. Tips for choosing utensils for cooking beef 6FA Recipe Network Fuzhou Food 1. You don’t need many different utensils when cooking beef, but having the main utensils and knowing when to use these utensils can save a lot of time and labor and cook delicious food.

beef.

6FA Recipe Network Fuzhou Food 2. Choosing a pot of moderate thickness can not only distribute the heat evenly and prevent the meat from burning.

6FA Recipe Network Fuzhou Food 3. Copper and aluminum utensils dissipate temperature very quickly and are most suitable for frying and stir-frying on 6FA Recipe Network Fuzhou Food; stainless steel is less easy to conduct heat and the heat transfer is uneven; iron pots are relatively slow to heat but can

It stays hot for a long time, making it ideal for frying, stewing and stewing.

6FA Recipe Network Fuzhou Food 4. Non-stick pot noodles are easier to clean and can be cooked with less oil; aluminum and iron utensils will affect the taste and color of acidic foods.

6FA Recipe Network Fuzhou Food 2. Key points of seasoning marinades and seasonings 6FA Recipe Network Fuzhou Food 1. Seasoning marinade is used to soak and season food and to make meat tender.

This type of seasoning marinade must add acidic ingredients such as lemon juice, yogurt, wine, vinegar or fresh papaya, ginger, pineapple and figs.

6FA Recipe Network Fuzhou Food 2. When soaking beef, be sure to soak it in the refrigerator.

Tender cuts of beef only need 15 minutes to two hours to allow the meat to develop flavor, while tougher cuts require at least 6 hours.

6FA Recipe Network Fuzhou Food 3. Soaking beef for more than 24 hours will make the surface of the beef soft and loose.

6FA Recipe Network Fuzhou Food 4. If the seasoned marinade is to be used as a sauce or a prepared dipping sauce, a portion of the marinade should be reserved before adding the beef.

If the marinade has been in contact with raw meat, the marinade must be boiled before it can be used as a dipping sauce.

Never leave or use seasoned marinades.

6FA Recipe Network Fuzhou Food 5. Soak the beef in a food-safe plastic bag or a container that will not cause food spoilage.

Turn the beef occasionally to allow the marinade to soak evenly.

One to two pounds of beef will require about one to three cups of marinade.

6FA Recipe Network Fuzhou Food 3. Beef Cooking Tips 6FA Recipe Network Fuzhou Food 1. The main secret to cooking delicious beef is to choose appropriate cooking methods for different parts of beef.

Beef with relatively tender meat is suitable for roasting, grilling, pan-frying, and stir-frying, such as fillet sirloin veal steak, etc.

Beef parts with tougher meat are suitable for stewing, steaming and boiling, such as beef brisket, beef tendons, strips of meat, etc.

6FA Recipe Network Fuzhou Food 2. Too high temperature or high fire will overcook or burn the outside of the beef but the middle will not be cooked yet.

Tender cuts of meat should be cooked over medium heat, while low heat is suitable for tough beef.

6FA Recipe Network Fuzhou Food 3. It is best to use tongs or chopsticks when turning the beef to avoid piercing the meat and causing the juice to escape.

When frying the burger meat, use a frying spoon to turn it. Do not press it so that the meat juice will escape and become a dry and juiceless burger.

6FA Recipe Network Fuzhou Food 4. Determining the doneness of beef depends on the size and thickness.

A simple way is to make a small cut close to the bone and compare the color. For boneless steaks, cut it in the middle of the meat.

When the beef is almost done, turn off the heat and leave it for 15 minutes. At this time, the temperature will continue to rise and cook until it is just done.

Usually, it is best to cook minced meat until it is medium-rare or not pink. When stewing or steaming beef, cook it until it is forkable.

6FA Recipe Website Fuzhou Cuisine 4. Brief cooking steps for several types of beef 6FA Recipe Website Fuzhou Cuisine 1. Pan-fried beef 6FA Recipe Website Fuzhou Cuisine Thin slices of tender beef are best suited for frying.

Leaner beef may require more oil to prevent it from sticking to the pan.

6FA Recipe Website Fuzhou Food Heat a little oil in a thick-bottomed non-stick pan over medium heat.

At this point you can season the beef.

Put the beef in the hot pot (do not put too many pieces to avoid squeezing). Do not cover it and do not add water.

Stir frequently until cooked to your liking.

6FA Recipe Network Fuzhou Food 2. Stir-fried Beef 6FA Recipe Network Fuzhou Food Beef and vegetables are stir-fried separately and then mixed together and stir-fried.

The soup in the pot can also be thickened with cornstarch and water.

6FA Recipe Website Fuzhou gourmet beef cut into strips.

Marinate the beef in the sauce for added texture.

Heat a little oil in a frying pan or heavy-bottomed non-stick pan over medium heat.

Fry the beef strips half a pound at a time (be sure not to overcrowd), flipping them until the beef is no longer pink.

6FA Recipe Website Fuzhou Food 3. Roast Beef 6FA Recipe Website Fuzhou Food Oven: Heat the oven to the specified temperature.

Season the beef rolls according to personal preference, put the fatter part on top, place it in a baking pan and bake without wrapping it with aluminum foil until the specified time.

After the beef is roasted, move it to a cutting board and cover it lightly with aluminum foil for 15 minutes. At this time, the beef will continue to rise 2-3 degrees to the right doneness and will be easier to cut.

6FA Recipe Website Fuzhou Gourmet Charcoal Grill: Light the appropriate amount of coals.

When the coals have burned to a carbon gray color (about 30 minutes), spread them out.