The most tender domestic beef is beef filet, that is, beef tenderloin, but it also depends on the size of the cow, I used to write to you in the restaurant practice, beef filet cross-cut 0.3-0.5 centimeters or so, cross-cutting is to give the beef broken stems, add the right amount of baking soda, salt Sugar (grilled then more sugar, less salt) soy sauce, add water, hit in one direction, the water should be added slowly! The water should be added slowly, until it does not stick to the hand, the bottom of the basin does not have a trace of water, add cornstarch, egg whites, continue to wrestle until the hand is sticky, and then add a little bit of blending oil. Add a little oil and onion and mix well, it is finished! No grams oh, all depends on experience. I hope to help you.

The more tender parts of beef is the tenderloin, the inner spine is the most tender, also called the dragon meat, but no fat, taste good, but the lack of flavor, it is recommended that you still buy the meat eye is better, it is less sinewy, and there is fat, it is best to cut into slices and put a little bit of salt after a little bit of salt, so that make the meat will be tender and fragrant and tasty.

Recommended is the "brain" and "rib meat", fat and thin eat especially fragrant; most of the supermarkets have begun to provide cut meat slices, eat also good. If you cut it yourself, it is better to put it in the refrigerator for a while to cut it better, the thickness of 3-5 millimeters, eating very chewy. Roasted, as long as the meat from red to brown immediately out of the pan, do not overly frying. So as not to lose too much moisture meat old. You can use lettuce rolled in white rice and grilled meat to eat together, don't have a flavor

Special grade: loin

The first level: the upper brain, the outer spine

Second level: the boy cover, the bottom plate

Third level: ribs, the chest

Fourth level: the neck, the tendon

Beef parts are suitable for which cooking (a)

Brisket meat, the meat is Slightly tough, but meaty flavor, suitable for cooking with curry;

Beef neck, with tender meat grain, can be stuffed or simmered in soup;

Beef brisket, with a lot of flour grain, thick and tender meat, is suitable for beef steak, roast beef or pan-fried beef;

Beef foot meat, with the fat and lean meat separated, is suitable for steaming;

T-bone steak, with a particularly oily flour grain and tender, is suitable for steak;

Beef tenderloin The meat is tender and low in fat, which is the best part of beef, and can be used as beef steak;

The loin of beef is very tender, and is mostly used as barbecued beef;

Tailbone steak is low in fat and has good meat quality, and can be used as beef steak, either pan-fried or barbecued;

Beef thighs can be used as barbecued beef and pan-fried meat