The method of beef sizing! The hotel is not for family use! Please give some technical support!

1. Add some cooking oil and corn flour and mix well. This method is light, convenient and quick; 2. Add a small amount of tender meat powder, raw flour, edible oil, sesame oil and egg white, stir-fry and add a proper amount of soy sauce and oyster sauce. You can remove seasonings other than method 1 at will according to your personal taste! 2. Sizing of shredded beef-add a little salt and monosodium glutamate to shredded beef, add a little pine meat powder and grab it evenly, then add water to grab the meat evenly, add starch and mix well.

3. Sizing beef tenderloin-cut beef tenderloin into thick willow leaves, then marinate it with pine meat powder for a few minutes, and then rinse it with water. After the beef tenderloin is squeezed out, beef powder, soy sauce and starch are added for sizing, and the beef tenderloin is put in the refrigerator for several hours to obtain the sized beef tenderloin.

4. Cut beef tenderloin into willow leaves with a thickness of 0.5-0.8cm, then marinate with powder for 30min, rinse with clear water for 65,438+0h, drain beef tenderloin, add salt, monosodium glutamate, eggs and starch for sizing, and add clean oil to mix well. Put it in the refrigerator for several hours to get beef tenderloin. That guy upstairs is good at shredded pork!

5. It's actually very simple. Put the materials that need sizing into a container, add tender meat powder, I+G, egg white, monosodium glutamate and raw flour and mix well.

6. It's no use talking too much. Let me show you the proportion I use now! Sauerkraut beef-1500g beef, 35g salt, 5g soy sauce, edible powder and baking soda, 6g Chencun water, 7g sugar and 75g corn flour. See what you do.

7. The current beef is not suitable for cutting willow leaves, because domestic beef is chilled when it arrives at the store, and the texture is not very good compared with imported beef. Cutting willow leaves easily leads to the following phenomena: 1. It is not easy to form after maturity; 2. If there is not enough water, frozen beef will have no taste. 3. It is easy to disperse when pulling oil. Other colleagues, rinse with clear water. Which master told you to wash the blood from the tenderloin slices when sizing? Do you know that beef tenderloin uses blood? Just because you don't know, you put some useless things in beef powder and pine meat powder. You think it's marinated steak? Also, if you put it in the refrigerator for a few hours, it will become the size of beef tenderloin. You mean that sizing is equivalent to putting it in the refrigerator. Is the tenderness of beef tenderloin taken with a knife? How can you have no common sense? Beef tenderloin is easy to break with a knife, but you took it anyway. Did you know that your shot completely broke the tender fiber of beef tenderloin?

Some experts have sprayed it, so I'll talk about my method: beef tenderloin is starched with blood water (see black pepper and garlic beef for the cooking effect).

First of all, choose beef tenderloin, which is sold in the market and frozen better, because fresh beef tenderloin can't eat much water at all. Frozen beef can eat a lot of water, which means that the more beef fillet water you eat, the more tender it is. When you say tender, it mainly depends on the size and strength of the eggs. Clean all the fascia on the beef tenderloin, then change the thumb strip, and be sure to cut it along the silk. Do not rinse with water after cutting, and thaw naturally. After thawing, use blood and melted beef tenderloin. Why use blood? 1. The blood of beef tenderloin can keep the original flavor of beef tenderloin. 2. Blood can make beef tenderloin red and bright, and it tastes better, definitely better than old soy sauce, and definitely better than beef powder. Take 0.5% edible alkali and add it to the cooked beef tenderloin. It must be a small amount of alkali, so you can't eat the bitter taste of alkali. According to the frozen beef, the maximum amount of water is added, and the seasonings are soy sauce, oyster sauce, salt, monosodium glutamate, cooking wine and sugar. Someone asked why salt should be put. With salt, you can drink as much water as possible, but you can only eat half a mouthful, not the whole mouth. Someone asked why sugar was put. 1. Sugar can neutralize the sour and bitter taste of soy sauce; 2. It can keep fresh and make the taste and taste better. Why do you want oyster sauce? The answer is that you will know the difference between trying to let go and not letting go. Be sure to pay attention to whether the tenderloin is red and bright, not dark. Put all the seasonings in, stir them gently, put them in the prefabricated refrigerator for half a day, and then take them out. Don't be afraid of the cold with your hands, and gently push in the same direction. Remember not to pump the water out. If you eat water, the surface of beef tenderloin will glow brightly. At this time, add egg white and starch and mix well. Add a little salad oil to cover the surface. Just stir the salad oil on the lid into the beef tenderloin, and then pull the oil into the pot.