Where should I use fried beef? If you have enough money, you can of course buy beef tenderloin and beef tenderloin, but Master Lei Qiyu recommends beef jerky. He said: "In fact, there are many parts of cattle, such as cowboy tenderloin, but they are more commonly used and cost-effective. Of course, other parts are more beautiful. But if it is fried beef, as for yellow cattle, most of them will be fried with beef. He pointed out that the meat and fat of cattle are unevenly distributed and will not have snow lines like cattle. Instead, they will have oil on one side and meat on the other. In some places, there is too much oil to fry at all.
Chinese-style fried beef generally uses beef, that is, the position of the ass, which belongs to the part with more lean meat and less fat meat, with soft texture and rich meat flavor.
In addition, size is also a problem. In addition to high cost performance, beef jerky is relatively large and looks good when cut. On the contrary, beef tenderloin is round, and direct slicing will be too big, but splitting in two will affect the appearance, so Chinese fried pork slices are used less.
After selecting the beef, the next step is to slice it. I don't know if you have heard the saying that cutting beef must be done in the opposite direction, so that it won't be very tough. However, how can a novice pick up a large piece of beef and tell if it is in the opposite direction? The chef has a detailed explanation, with pictures and texts, to ensure that everyone can understand it!
The chef teaches you how to tell the texture of beef;
The growth texture of this meat is obvious. Do you know how to slice it if you want to?
The chef said, you can clearly see the fiber thread passing through, which we call parallel lines.
However, we have to reverse-cut the grain and destroy its tissue, otherwise it will definitely be strangled.
Take this as an example, its grain grows horizontally, so we have to cut the grain straight.
On the left side of the picture is the meat cut along the grain, and the fibers of the meat are connected like strips of silk, just like you tear the squid silk out one by one; The meat on the left is cut backwards.
The chef explained why it is better to cut the meat in the opposite direction, because if you cut it in the opposite direction, the meat is particles rather than traces.
He said, "Think about the difference between a bite and a little bite. Bite a thousand pills and the meat will be gone. " Bite a thousand pieces of silk, and the meat will break. I feel that I can't bite, and I am getting old. 」
He pointed out that it is really difficult to cut meat along the grain, but if it is high-quality beef, even if it is cut along the grain, it is just as delicious.
However, it turns out that the texture of beef is not always so obvious, and sometimes it is hard to see. Even the same piece of meat can be reversed in parallel. After all, it turned out to be hacked by the master!
The chef explained, "For example, the master of a meat stall lifts a whole piece of meat, and there are already several groups of muscles in it, but as a piece, everything will become two muscles, which is the case in many meat shops and supermarkets. Most of them sell beef tenderloin, which is relatively neat; But if it's beef, it may split into two or three and have a few muscles. When you say that you want 20 yuan's Niu Lin meat, he may cut it at will and connect a few muscles. 」
The texture of beef is not always so obvious, and some meat will be parallel and reversed.
After learning to pick and cut beef, how can I save the steps of curing beef? I remember sometimes eating beef noodles with Sasha in a tea restaurant, and the beef was completely tasteless by pine meat powder, no matter how soft it was. This time, the chef demonstrated that marinating cattle with the most basic gravy is just as soft and juicy without adding pine meat powder.
Although there are some sayings that bacon should not be salted, the chef says it is not necessary, because salt has other functions besides seasoning, but you have to do another step later and you must give enough time to the beef.
You'd better choose these wide and tall containers to hold bacon.
Chef's secret recipe for curing beef:
Pickling any meat is the same. Add salt from the beginning.
When it comes to why salt should be added, the chef explained that salt can produce osmosis, which can release protein in beef and form a protective film, making beef smoother, more sticky and more tasty.
After adding salt, the most important thing is to pick it up. At first, beef was not very sticky, but after adding salt, it can "stick" and become sticky.
Then add sugar, because sugar can make beef refreshing, so it won't be salty.
The next step is to add water, but try to add it in stages and bit by bit.
Because salt makes beef permeate, the inside of the meat will become empty, so let it absorb enough water so that the cow will not get old.
This is beef with water, which can squeeze out water when pressed, and it is also shiny. On the contrary, if you don't add water, the cow will be very dry, and people in the industry will say that it is not moist enough and the meat tastes firewood.
Then add egg yolk, because the enzyme of egg yolk can make beef slip, but for a cow of this weight, one egg yolk is enough.
When asked about the difference between egg white, egg yolk and whole egg on bacon, the chef said, "Egg white is mainly on white meat, such as seafood, pigs and chickens, while egg yolk is red meat. 」
However, even if the whole egg salted beef is used, the difference is not big, but the ratio is 5 kg of beef and 1 whole egg, so the amount of eggs is actually very small.
After the egg yolk is fished out, the raw flour is in the form of protective noodles, which will shrink after cooking.
Finally, add some oil to seal its surface and gently stir the oil until it is uniform.
Remember that beef itself is really hard. If you want to marinate it well and soft, you should marinate it for at least one night.
Because beef needs to be "watered", it must be marinated with water overnight to allow it to absorb enough water and reach a completely loose state.
Everything is ready, just stir-fry the vegetables and beef, and you're done. Since it is a side dish of fried meat, some people will be lazy and cook the two in one pot, but this is a big mistake, and even all previous efforts are in vain. Stir-fried beef with vegetables should be done well. No matter what kind of food you use, remember to pay attention to the order. Blanch the vegetables first, stir-fry them until half-cooked, drain the water and then stir-fry them, so that the finished product won't get wet.
The chef said, "Why does stir-fried beef sometimes turn into vegetable water? That's why you should either fry it first, or fry it, drain the water, and then add the beef to fry it, and it will be "beautiful". This time he used melons, lotus roots, carrots and so on. Stir-fried beef with seasonal vegetables
Steps and skills of the chef to stir-fry beef;
Blanch the vegetables in water first.
Because vegetables have moisture, you should blanch and drain them before frying them, so that the finished products will not get wet. No matter what you cook, you should treat it like this.
Pay attention to "oil" the beef, fry it and drain the oil. Not only will it taste better, but the fried dishes will not be too oily.
This step is also called "tenderizing oil", which uses a lot of oil, but there are not many bubbles when frying, and the pot is very quiet, which is different from frying meat:
The meat is fried with boiling oil, and the oil temperature is very high, but this family uses small fire and slowly pulls the heat of the pot to cook the beef.
Because it will fry later, the beef can be served when it is about 80% cooked.
The next step is to deal with materials, including onions, garlic, carrots and so on. , can be slightly fragrant.
Stir-fry spices and vegetables.
Add beef, seasoning and XO sauce and stir well.
Stir-fried beef with seasonal vegetables, using the chef's method, the beef slices are guaranteed to be neither old nor astringent.