Grade of beef:

The grade of beef is divided by parts:

Super grade: Ridge level 1: upper brain and outer spine level 2: lid and floor level 3: rib and chest level 4: neck and tendon.

What kind of beef is used for stuffing:

Short brain, neck head, Haliba and other parts are selected as stuffing, which is characterized by both fat and thin, dry and solid meat, easy to stir soy sauce, and the stuffing rate is higher than that of tender meat parts 15%.

What beef is used for stewing:

Breast meat is crisp and tender, fat but not greasy when cooked; Bow and kou tendons are more than meat, and the color is transparent and beautiful after cooking; Ribs are full of muscles and tendons, and the meat is tender and tender after cooking; Tendon meat is colored and tender and soft when cooked. The meat in these parts is more suitable for stewing, boiling, grilling and stewing.

What beef is used for cooking?

Slip, stir-fry and fry should choose lean meat and tender meat, such as tenderloin, outer ridge, upper brain, sancha, zaigai and langtou.

Identify the freshness of beef:

The freshness of beef can be identified by the following methods:

Look at the color: fresh meat muscles are shiny, red is uniform, and fat is white or light yellow; The muscles of spoiled meat are dark and dull, and the fat is yellow-green.

Touch viscosity: fresh meat is slightly dry or has air-dried film, which does not stick to hands and has good elasticity; The appearance of deteriorated meat is sticky or extremely dry, and the new section is sticky. After finger pressing, the depression cannot be recovered, leaving obvious indentation.

Smell: fresh meat has the taste of fresh meat; Deteriorated meat has an odor or even a bad smell.

Distinguish between old and tender beef:

Old beef is dark red in color and thick in meat; Tender beef is light red in color, firm, thin and elastic.

How to cut beef:

The fiber tissue of beef is coarse and there are many connective tissues, so it should be cross-cut to cut off the long fiber; You can't cut along the fibrous tissue, otherwise you won't taste it, and you won't chew it badly.

The secret of beef stew

Use hot water instead of cold water. Hot water can quickly solidify the protein on the surface of beef, prevent amino acids from leaching out of the meat and keep the meat delicious;

When the fire comes to a boil, remove the lid and stew for 20 minutes to get rid of the peculiar smell, then cover it, and turn it to low heat to keep the oil floating on the noodle soup to keep the temperature and play the role of stewing;

In the process of cooking, put the salt late and add enough water at a time. If you find that there is little water, add boiling water.

The day before the stew, rub mustard on the meat surface. Before the stew, wash it off with cold water, which will not only cook quickly, but also make the meat fresh and tender.

Wrap a little tea in gauze, put it in a pot and stew it with beef. The meat is cooked quickly and tastes fragrant.

Adding some wine or vinegar (1 kg beef with 2-3 tablespoons wine or 1-2 tablespoons vinegar) to stew beef can also make the meat soft and rotten;

Put a few hawthorn or radish in the meat pot, which can cook quickly and remove the odor.

How to stir-fry beef tender;

Slice along the grain and slice horizontally;

Marinate beef with soy sauce and mix well with starch or egg white;

If you have time, you can add some oil when mixing the meat and marinate it for 1-2 hours, so that the oil will penetrate into the meat. When frying in the oil pan, the oil in the meat will destroy the crude fiber of the meat due to expansion, so that the meat will be fresh and tender.

Stir-fry beef with more oil, more heat and more fire. Stir-fry beef for seven minutes, not too long, so as not to be too old.

How to marinate beef with moderate hardness;

It is best to use beef tendon for marinated beef, and put it in a boiling water pot before marinating.

The braised beef should be turned off when it is marinated to seven minutes, and the pot cover should not be lifted. After it is cooled, it should be put in the refrigerator for one night, and then taken out and sliced the next day, so that it can be moderately soft and hard and tasty.

How to roast tender beef;

Before roasting beef, the whole beef can be wrapped in a plastic bag, repeatedly beaten with the back of a knife or a rolling pin to break the beef fiber, and then sliced and roasted, so that the roasted beef is tender and delicious.

Beef has extremely high nutritional value, which is even worse than pork. It is rich in protein, iron, phosphorus, calcium and nicotinic acid, and has the effect of nourishing and strengthening the body. Its taste is delicious, and it is mostly used in western food. Chinese food is rarely used, especially in the grand banquet or grand banquet.

It is easy to tell whether beef is fresh or not. Where the color is bright red and shiny, the meat lines are fine, the meat quality and fat are solid, and there is no slack, when a sharp knife is inserted into the meat and pulled out, it feels elastic, and the knife edge on the meat is tightened, which is fresh beef. If you find that the color is purple, it is the meat of the old cow. If you accidentally buy old beef, if you want to make it tender, just freeze it for a day or two, and then use it, the meat will be slightly tender, but the lack of delicious taste is not to mention.