I. Which part of the cow is the cow bone and what are its characteristics?
Cowboy bone is also called cow chops, cow ribs. It is the breast rib of the cow. The meat is fat and sinewy, juicy and chewy. If you have a bone to fry together, it is more flavorful. The cowboy bone sold on the market is generally divided into three ribs a piece of vacuum packaging. The length is about 22 centimeters and the width of the meat is between 3-6 centimeters. Traders will use a cutter to slice it into 0.8-1 centimeter-thick slices, depending on the restaurant's needs, and freeze it to preserve it.
2. What are the main varieties of cowboy bones on the market?
The best cowboy bone on the market is the American Angus cowboy bone. American Angus cattle are black and hornless, with pendulous ears. Angus Cow Bone is selected from 16 to 30 months old Angus Cow. Angus cowboy bone meat thick, oil flower, eat tender and juicy, but the price is not expensive. Because of the excellent quality of American Angus cattle, it has been introduced to many countries for breeding, so there are Canadian Angus, Australian Angus, etc. In our country, there are also farms introducing Angus cattle for breeding. Our country also has farms to introduce breeding.
The most widely used on the market is the American IBP cowboy bone. Although the meat is a little less, not so much oil flower, but the meat flavor is thicker, the price is flat. It is the variety of choice for the vast majority of restaurants today.
In addition, there are Wanfu cowboy bone, EXCEL cowboy bone. Also includes our domestic mixed breed of cowboy bone.
Three, how to buy quality cowboy bones?
Recommended Angus and IBP cowboy bones, both of which are vacuum-packed, packaging appearance are marked. Angus is a black Angus cow, the letters are Angus, IBP is "ibp" three letters. But the whole piece is not cut, many small and medium-sized city markets do not have a cutting machine, so in Guangzhou, Beijing and other large cities, the supplier will cut it into pieces, we buy back the original bag of cowboy bone there is no more. Even if the same piece of Angus or IBP cowboy bone after cutting, both ends of the meat to be much narrower, the quality will be lower. It also needs to be picked.
We choose the cowboy bone mainly from the appearance to judge.
Look at the sliced cowboy bone that you buy back.
One look at its oil flower, oil flower should be more, and uniformly fine for good. The more oil flower, the better the cattle eat, frying oil flower melting, meat moist, fat and tender. If the oil is small, it means that the feed for the cattle is not good, and if the cattle are fed like duck-feeding, the oil will not be uniform. The meat will feel coarse and old in the mouth.
The second is to see the color of the oil flower. White snow snow is good. If the color is grey, it means the oil is oxidized, and you will have a bad taste when you eat it.
Third, look at the color of the meat. Meat color should be tender, if the meat color is deep like date red, represents the older the cow, the meat is not tender. But because the cowboy bone are frozen preservation, meat color will show gray, thawing re-exposure to oxygen. The color will change and return to the tender color. Therefore, we can also refer to the size of the cow bones to determine the age of the cow when buying frozen cowboy bones. The bigger the bone, the older the cow is. We choose the ones with smaller bones.
Fourth, look at the amount of white soft fascia and fat in the area where the bones are connected. It is best if there is none, if there is too much, after thawing, the bone and the meat will be separated, and after marinating or frying, the bone is on the bone and the meat is on the meat. Very unattractive.
Fifth, look at the amount of meat. As far as possible to choose a thicker meat. If the meat is five centimeters wide it is good. But when suppliers cut the meat, they cut it diagonally if it is not wide enough.
Why do I need to marinate the bones?
Because the meat of a cowboy bone is not as tender as the Philly rib eye used in Western food, which is tighter and has tendons. Another reason is that our Chinese food is richly seasoned and distinctive, more suited to our Chinese tastes. We use marinade to make the meat tender but not tough, flavorful and fragrant. If we take advantage of our Chinese seasoning when we use Western ingredients, the product will be more delicious than Western food.
How are the five cowboy bones marinated?
First, look at the sliced cowboy bone you bought.
Referring to the standard given above, look at the comparison of two pieces of cowboy bone. There are of course very different ones, which unfortunately Camelot was short on time and did not collect. Here one is able to determine the tendons that connect the bones.
Remove the membrane from the skin surface.
Chop into pieces. Depending on the use, decide the size of each piece of cowboy bone. Camel This is the portion size of each.
Submerge the cowboy bones in cold water without rinsing.
It doesn't have to be too long, the purpose is to decontaminate and then strain.
A closer look at the oil flower marinated cowboy bone seasoning and its proportion: (cowboy bone 5000 grams) from the back row from the left: Li Pailin rush (about the mouth next to the, hit not out) juice 50 grams, 50 grams of concentrated chicken juice, Knorr Loose Meat 10 grams of flour, 25 grams of honey, the U.S. Fresh Flavor Juice 100 grams of flour 40 grams of defenders of beef juice 30 grams of Pixi County Bean Sauce chopped 40 grams of cornstarch 150 grams of old oil 500 grams. grams, 500 grams of old oil.
Vegetable ingredients. Celery, carrots, parsnips, cilantro, dry onions, onions, ginger.
Chop the vegetables and beat them into juice without adding water.
Squeeze out the vegetable juice with a gauze. We want a weight of 1000 grams.
Mix the chicken juice, loose meat powder, food powder, honey, rush juice, mei ji, beef juice, bean paste, mixed vegetable water and put it into the cowboy bone.
Because if any of the bones are cut on the diagonal, the edges of the bones are sharp, so use a yardstick to gently mix them together. You can also hold the pot and rock back and forth, so that the cowboy bone in the pot to roll, alternately touching, so that the seasoning penetrate into the meat, but not easy to mix the cowboy bone rotten. Otherwise, the bones will be easily separated from the meat.
Then put the raw flour into continue to mix well, and finally into the old oil shake well.
Final marinade results. Black pepper cowboy bone. I've described dishes with cowboy bones as the main ingredient before, so I'll add one here.
Ingredients: one marinated cowboy bone, one onion ring, one red bell pepper ring, one green bell pepper ring, three asparagus, one small red bell pepper ring.
Methods: 1, asparagus and small red pepper rings flying water, 3 asparagus stuffed in small red pepper rings presented into a tripod for plate decoration, green and red pepper rings onion rings slightly fried bottom.
2, cowboy bone into the hot pan, frying blocked meat, both sides fried until 7 mature. Do not overcooked, otherwise the meat becomes old, the effect is too far. After frying, place on a plate.
3, the black pepper sauce introduced in the last issue of the camel now come in handy, heated and poured on it.