How to fry beef to tender and smooth?
When it comes to beef, I believe a lot of friends love to eat, beef is also a variety of practices, steamed, boiled, fried, how to do are delicious, so many people are also particularly like to eat beef. Beef not only taste good, but also rich in protein, low fat content, delicious flavor, enjoy the "pride of meat" reputation. In our people's daily table, often can see the shadow of beef. But has been bothering us is, outside the restaurant fried beef and slippery and tender taste is very good, and we are at home but how to do not smooth and tender taste, then how to fry beef to tender and delicious? The next light dance will share with you the experience of making beef tender.
Introduction How to fry beef to be tender and smooth?The nutritional value of beef is particularly high, it is ranked third in the world in the meat, so it is particularly popular, beef is rich in proteins and amino acids, eat more beef can promote human growth and development, but also improve the body's resistance, the nutrients of beef compared to pork, so that the human body is better absorbed, but also more able to replenish the human body's required nutrients.
Fried beef we generally shredded or sliced, to fry the meat tender, must pay attention to the following points: beef selection, beef marinade, frying beef skills, as long as you mastered the above three major processes, then fried out of the beef flavor, texture will not be bad. Want to fry out of the meat is delicious, first of all can not just choose a piece of beef to make, so the taste of beef, flavor is not naturally very good.
A, choose meat
1)? Beef parts: To stir-fry out of the beef is delicious, try to use more lean or tender meat to cook. We generally prefer to use beef tenderloin, and snowflake beef, they are great, in addition to beef tenderloin and snowflake beef, beef hind leg and beef tenderloin are also better. Generally speaking, the meat of this part of the hind leg of the cow, the fiber is relatively tight and tender, do stir-fry beef slices or shredded is more suitable; there is another part of the beef tenderloin, the meat system is also more tender. These beef parts used to stir-fry with meat are very good choice, both tender and smooth, but also has the texture, very suitable for stir-fry.
2)Selection of fresh beef: a appearance meat system has a glossy, red color uniformity, fat white or yellowish. Blood oozing more can not buy, it is frozen after thawing or put the system too long meat. If the beef outside bright red, meat overlap places have dark red, this is normal, because beef overlap is easy to oxidize; two touch meat surface is slightly dry, finger pressed down the depression can be restored, not sticky hands, good elasticity; three smell fresh meat with fresh meat flavor, and spoiled meat has a strange smell or even fishy smell.
Two, the process of beef marinade
1) Patting: We do not care whether it is changed to slicing, or shredding, the first beef cut into large thick slices, and then cleaned a few times with clean water to remove the blood, control the water, put on the board, with the back of a knife or a rolling pin gently patting the beef is In order to destroy the beef's fibrous tissue, so that the meat juice in the beef is released, so that the meat tastes softer and more tender.
2)Cutting method: Generally, it is "horizontal slicing, smooth shredding". That is to say cutting beef slices, to cut horizontally, is against the grain to cut, with the knife and the grain of the beef tilted ninety degrees, and then cut down, cut off the fiber, so that the beef slices are better bite. cutting beef shredded generally need to follow the grain of the meat cut, if against the grain cut silk fried when it is easy to break, the shape is not good, so you must follow the cut, fried when it will not break.
3)De-fascinating: There is usually some fascia in beef, which must be treated. If there is a layer of sinew in the middle of the beef, then the marinade is tender enough to bite into the sinew or will not be able to bite. Therefore, the fascia must be chopped and picked off before preparation in order to keep the meat tender and not retracted.
4)Marinating: To fry the beef tender, there are many ways to marinate. For example, add some sugar when marinating the beef before frying, put in baking soda or directly use our drink soda water, use starch to sizing, and finally use oil to invade and other ways to make the beef taste more tender.
Sugar, sugar is not only able to refresh, more importantly, after marinating with sugar the beef will become more tender. Because sugar can increase the water holding capacity of the proteins in the beef, there is more water in the beef, and it will naturally be tender to eat.
Baking soda, the real reason why the beef can not bite is too thick fiber, add a small amount of baking soda will play a certain chemical reaction, so that the beef fibers break will make the meat bite up easily. Moreover, the baking soda will make the protein in the meat absorb more water, and then when you beat water into the meat, the meat will be able to absorb more water, and it will definitely be tender.
When marinating beef, baking soda should not be put directly into the meat, that will easily lead to uneven meat and bad results. It should be put all the seasonings for marinating meat including water together and mix well, then beat it into the meat little by little until the beef is completely absorbed. You can also use the drinking soda we drink to pour it directly into the beef slowly and let the beef absorb the soda completely, the advantage of this is that you don't have to worry about the amount of baking soda will be put too much. (The ratio of beef and baking soda is about, a pound of beef to add 3 grams of baking soda, remember not to add too much or too little; the ratio of beef and baking soda is 10:3 can be, general beef into the baking soda, add the right amount of sugar can cover the bitter taste of baking soda)
Superfluidization, corned beef to join the cornstarch, the same way to make the beef more tender and flavorful when fried. When marinating, wrap a layer of thin paste made of starch and egg yolk liquid around the outside of the beef slices or shreds, and the meat, wrapped in the egg yolk liquid and starch, will lock in the moisture well.
Oil invasion, the reason for adding oil to the beef is because the oil will not penetrate into the meat, and when frying, the oil in the meat will destroy the coarse fibers due to expansion, and the meat will be much more tender.
Marinating time, finally the marinated beef container wrapped in a layer of plastic wrap, and then the sealed container into the refrigerator freezer, about 2 hours after this beef is marinated. Because the enzymes in beer break down the proteins, it can increase the tenderness of the beef.
Three, stir-fried beef into the skills of the dish
5)fire: After the beef marinade, we start the pot to add a lot of cooking oil to heat the oil temperature burned to 6 into the heat, the marinated beef to the frying pan slip cooked and browned, about 1 minute or so, and then immediately fished out and spare. Beef put in the pot slip cooked, is to 7 minutes or so cooked, rather than frying, then the beef will become old, so mastery of the fire is also very critical.
6)Final dish: Next, add a little cooking oil to the pan and heat it up, when the oil temperature is 5 degrees, pour in the chopped vegetables, stir-fry fast, then slide the beef into the pan, add the sauce, then turn into a high heat and stir-fry quickly, mix the sauce and beef completely together. The overall stir-fry time is about 2 minutes, so that the fried beef will be very tender and juicy. Remember not to take too long or the beef will get old.
The above is how to stir fry beef will be tender need to master the key points and some tips, as long as you master these, stir fry out of the beef will be tender and juicy. Stir-fried beef, side dishes can be selected according to their own preferences.
Fourth, the practice~ ~ ~ tender fried beef ~ ~ ~ features: fresh and smooth, young and old savory
1, prepare the ingredients
Main ingredient: Beef Tenderloin 200 grams
Accessories: 50 grams of green pepper, 50 grams of red pepper, 30 grams of onion, 10 grams of cornstarch, eggs, green onions, ginger, garlic to taste;
Seasoning: salt, beer, yellow wine, soya sauce, soya sauce, oyster sauce, chicken powder, bicarbonate of soda, black pepper, white sugar, cooking oil.
2, dealing with the ingredients
1) buy back the fresh beef tenderloin clean, according to the "horizontal cut cattle and sheep, vertical cut chicken" knife method, the beef cut into thick slices, cut the beef with water to wash 2 times, wash off excess blood, can be deodorized, in the use of The back of the knife gently patted, and then cut into thin slices into the container. (Because it is tender fried beef, meat slices as thin as possible, slippery oil and frying time should be shorter, so as to ensure that the tender taste of beef)
2) in accordance with the ratio of beef and soda 10:3, in the soda water into the salt, soy sauce, soya sauce, black pepper, sugar, yellow wine and mix well, and then slowly added to the beef, clockwise stirring until all the juice is absorbed by the beef on the strength of the egg yolk in the solution! Stir well, and then into the starch mix well, pour cooking oil with oil invasion, and finally sealed with plastic wrap into the refrigerator for at least half an hour or more. Time to the meat can be poured into the appropriate amount of beer, and then mix well in the marinade half an hour standby.
3) clean all the vegetables, red pepper, green pepper, onion cut into large pieces, green onion cut horseshoe slices, ginger minced, garlic sliced spare.
3, start making
1) pour more cooking oil in the pot, heat to 6 into (180 degrees), the marinated beef slowly put into the frying pan sliding cooked and browned, 30 seconds to stir with a spoon to beat the meat to sprinkle, about 1 minute or so, 7 minutes to cook, and then immediately fished out of the spare.
2) no need to wash the pan, leave a little oil in the pan, the oil temperature to 5 into the heat, pour into the chopped ginger and 1/2 of the onion and garlic burst, then pour into the green and red peppers stir-fry broken, turn to medium heat in the sliding over the oil of the beef poured into the pot, add the appropriate amount of salt, chicken powder, soy sauce, oyster sauce seasoning, and then into the remaining onion and garlic, and then turn into a high heat and quickly stir-fry, so that the sauce and the beef is fully mixed together, and then out of the pot! Drizzle in a little yellow wine when ready.
3) so a fresh and tender beef on the fried good, and then out of the pan on the plate can be eaten.
5, tender fried beef doubt answerbeef into the role of baking soda is what?
Baking soda in meat products mainly plays the role of alkaline bulking agent. Mainly because baking soda is an alkaline substance, can corrode protein, make the muscle tissue relaxation, so as to play the role of tenderization, in addition, its acidic ions can change the pH of the meat to make the proteins therein deviate from the isoelectric point, so that the protein solubility increases, improve the water retention of meat, also can make the meat tenderization.
It takes time and a process to put baking soda in beef to make the meat fibers break. Generally speaking, beef marinated needs to be sealed with oil and put in the refrigerator for two hours after the best use. If you are not in a hurry to make, put in the refrigerator for a day and a night and then use it will be more tender.
Six, technical summary1) stir-fried beef, the selection of materials is the key, so in order to stir fry out of the beef is delicious, try to use fresh relatively lean or tender meat to cook.
2) change the knife cut beef, must be in accordance with the "horizontal slicing, vertical shredding" method. That way, the stir-fried beef will have a good shape and taste.
3) Beef usually have some fascia, must be removed, because fascia is difficult to bite. So the fascia must be chopped and picked off before preparation in order to keep the meat tender and not retracted.
4) the order of sizing is, baking soda and water to melt, add the base flavor to the beef, salt, yellow wine, soy sauce, soy sauce, chicken powder, black pepper, sugar and mix well, and then slowly pour the soda to let the beef to eat enough water, in the addition of egg, cornstarch and mix well, and finally oil infested marinade.
5) sliding oil frying time, the fire and speed must be mastered, otherwise sliding oil and frying time is long, the loss of too much water in the meat, beef taste will become old and firewood.
Seven, the final conclusion
Beef has a high nutritional value, so loved by everyone, as long as you choose a good part of the beef before frying, marinate the beef, cooking, master the fire and time, you will be able to fry the taste of the tender and delicious beef to.
All right! The above is my personal opinion on how to fry beef is tender. I am Gourmet Light Dance, using food to convey love, so that love sprinkled on earth. If you like food, please follow me! Every day I will do different food and share with you, welcome to comment, like, retweet, and finally, thanks for reading.