2. Add a small amount of cooking oil until the pot is not hot, add castrated Niu Lin meat and fry until cooked? Beef can be cooked as raw as you like. If you like it rare, don't fry it too well. Niu Lin's scientific name is "Knee Round". That is, the position of the cow's knee, and because the natural shape of this piece of meat is round, it is also called "monk's head" by chefs. I haven't tried dry cutting, so it should work.
Extended data:
Nutritional value:
Niu Lin is sweet and rich in protein, vitamin B, nicotinic acid, calcium, phosphorus, iron and cholesterol. It has the effects of strengthening tendons and bones, tonifying deficiency and nourishing blood, resolving phlegm and calming wind.
Niulin has high nutritional value. In ancient times, there was a saying that "beef tonifies qi, just like astragalus". Niu Lin can be stewed for those who are physically weak, have poor qi, have sallow complexion, have weak muscles and sweat.
The difference between Niu Lin and steak is: different eating parts, different appearance and different meat quality.
First, the edible parts are different.
1, Niu Lin: The edible part of Niu Lin is the position of the knees of cows.
2. Steak: The edible parts of steak are beef loin, beef ribs, beef outer loin and the back of beef.
Second, the appearance is different.
1, Niu Lin: Niu Lin has a long cylindrical shape, red flesh, tender feeling and no fat.
2, steak: steak has both lean meat and fat meat, containing a certain amount of fat.
Third, the meat quality is different
1, Niu Lin: Niu Lin's meat is tender, with few tendons and only two thin slices. After tendon removal, the meat is big and easy to shape.
2. Steak: The meat quality of steak is firm and elastic, with moderate oil content and a little gravy, which is delicious.