Beef has always been the main meat on people’s tables. Beef is not only delicious, but also has higher protein content and lower fat content. Therefore, beef is definitely a good choice for those who usually want to eat meat but are worried about gaining weight. However, many people report that when they make beef at home, they cannot achieve the tenderness of a restaurant. Today I’m going to teach you some tips on making beef tender.

1. As the saying goes, "Cut beef horizontally and slice chicken vertically." Beef should be cut against the grain of the meat, that is, if the grain is horizontal, cut in a direction perpendicular to the grain. (The fiber direction of the meat is perpendicular to the knife edge) Because this way the fiber of the beef can be cut, making it easier to chew.

2. Corned beef. After the beef is cut, put the cut beef in a bowl and marinate it first. This is the key to making the beef tender. Add a tablespoon of oyster sauce (about 15ML) to 250 grams of beef, mix well, and marinate for a while. Add a small spoonful of baking soda (about 5ML) and mix well. The addition of baking soda is the key to making beef tender, but the amount of baking soda must be controlled not too much - it will be bitter; nor too little - it will have no effect. Add half the egg white and mix well. Add a small spoonful of starch and mix well. The beef is marinated.

3. Beat the beef. Using a steel hammer to pound the beef is the best way to tenderize it. The beef will be more tender after beating than before beating. Wine and ginger can also be used for tenderization. Chemicals or enzymes in many foods can break down muscle fibers and tenderize meat, eliminating the need for pounding.

4. Prepare marinade. Make a marinade using any ingredients (either individually or in combination) and marinate the meat for 2 to 24 hours, depending on the strength of the marinade. You can also use salt to sprinkle on the beef

5. Beef fiber is thick and old, and it often tastes tough after frying. How to stir-fry beef until it becomes rotten but not tough in a short period of time? First, pay attention to the knife edge, cut into strips along the grain and slice across the grain, then add soy sauce, cooking wine, sugar, egg liquid, wet starch and a little baking soda (meat The ratio of baking soda to baking soda is 60:1, do not add more), use water to make a juice, mix well with the cut beef slices, marinate for 15 minutes, then add 25g of raw oil to the cover, and soak for another hour or two, so that the oil molecules will It penetrates into the meat. When it is fried in a pan, the oil molecules in the meat expand rapidly and the crude fiber is destroyed, making the fried meat tender and delicious.

6. When cooking beef, add a little rock sugar to make the beef crispy quickly.

7. If you first apply a layer of dry mustard on the old beef, rinse it with cold water the next day, and then cook it, the processed old beef will be tender and easy to cook.

8. Mash the ginger and extract the juice. Leave the ginger residue for seasoning. Stir the ginger juice into the cut beef. Add 1 tablespoon ginger juice for every 500g beef and leave it at room temperature for 1 hour. Ready to cook, the meat can be made tender, delicious and rich in flavor.