What is the reason why beef is tender? How to cook to ensure the taste of beef?

Hello, I'm a five-star chef, and I'm glad to answer your question.

As we all know, the beef produced by the hotel is tender, smooth and refreshing. How did they do it? Can you do this at home?

Many people are afraid of that food additive. In fact, as long as it does not violate the state regulations, these are all beneficial items within the safe dose range. In fact, these trace elements are found in human intestines and stomach, and additives only help you digest food fiber in advance, so that people can absorb nutrients faster after using it.

How to cook to ensure that beef is tender and smooth?

Salty things can't be cooked for a long time, and boiling water for a long time will affect the taste.

If you are interested and want to know the recipe of how to cure meat, you can comment below and send it to everyone privately, so I won't describe them one by one here.

Please help answer, please pay attention and praise. I share many cooking methods and experiences.

I hope my answer is helpful to you. Thank you.

What is the reason why beef is tender and how to cook it to ensure the taste of beef? As we all know, beef has coarse fibrous tissue and more connective tissue. If it is not handled properly, the fried beef will be very chewy and chewy. Pay attention to the following points when cooking beef, so as to be tender, smooth and delicious.

First, the beef should be cut horizontally, that is, the beef should be cut along the grain first, and then cut horizontally to cut off the grain.

Second, the beef should be pickled, and egg white, water starch and salt should be added to make the beef absorb water and the meat fiber loose.

Third, control the cooking temperature. Stir-fry beef quickly, quickly, not too long. If fried for a long time, the beef will fry.

example

Fried beef with bitter gourd

Ingredients: beef, wax gourd, garlic and ginger.

Seasoning: light soy sauce, oyster sauce, sugar, monosodium glutamate, and a little lobster sauce.

(1) Wash the beef, cut it into pieces, add a little salt, monosodium glutamate, egg white and starch, and mix well and marinate for later use.

(2) Cut the cold melon into four pieces, slice it with an oblique knife, and blanch it until it is seven minutes cooked.

(3) Put a little oil in the hot pot, add garlic slices, ginger slices, onion slices and lobster sauce and stir-fry until fragrant.

(4) Then add the cold melon and beef, add some soy sauce, oyster sauce, white sugar and monosodium glutamate to taste, stir fry over high fire, and pour the tail oil out of the pot.

As long as these points are well controlled, the fried beef will not be old and chewy.

Hello, I'm a sister, and I'm glad to answer this question. According to my years of cooking experience, the main reasons for beef tenderness are as follows:

First, I bought a good tenderloin, which is the most tender and delicious meat in cattle. Choosing meat is very important. Whether the beef is tender or not depends on whether the meat you bought is right.

Second, the cut beef is cut against the grain of beef, so that the cut beef is tender and old with the cut beef;

Third, beef should be marinated with egg white, cornmeal, oil, cooking wine and pepper for about an hour. The marinated beef is tender when cooked and tastes good. Salt-free beef tastes like dregs, which affects appetite;

Fourth, it is very important to grasp the size and time of the fire. Stir-fry beef quickly until it changes color. The longer you stay on the fire, the older the beef will be.

Teach everyone to make a classic Chili fried beef, which can be done in a few minutes. It's a favorite cookbook for office workers.

First, cut the beef into thin slices and marinate it as above. You can pickle it and put it in the refrigerator before going to work in the morning. When you come back to cook at noon, you save the pickling time.

Second, put oil in the pot and turn on a small fire, and the salted beef will slip away. Stir-fry the beef over medium heat until it changes color, and put it on a plate for later use (stir-fry the beef until it is cooked in seven or eight minutes);

3. Put oil in the pot, turn on a small fire, add garlic and rice to stir fry until fragrant, then turn on a big fire, add green pepper to stir fry, and add salt, cooking wine, soy sauce and oyster sauce to stir fry until it is broken;

Fourth, pour in the fried beef, stir fry a few times quickly, and immediately take out the pot. Stir-fried beef with tender and fragrant peppers is ready to eat.

Beef is the food we eat more every day. It is not only rich in nutrition and low in fat, but also the first choice for beauty lovers. Compared with pork now, beef is cheap, so how can we make delicious, nutritious and delicious beef? First of all, choose a good piece of beef with less fascia on the front leg. This part of the meat is tender and clear, which is also convenient for us to cut and match. We can simply make a healthy, smooth and tender beef meal without adding any additives. For example, stir-fried beef with green pepper, stir-fried beef with celery and boiled beef, why choose front leg meat instead of tenderloin, hind legs and tendons? Only by clearly understanding the structure of each part can we make a reasonable and delicious beef dish. Pork tenderloin looks good, easy to shape and expensive, but it tastes tender from the front leg meat, and the hind leg meat is muscular, firm and rough. Beef tendon meat is more suitable for marinating, sauce making, stewing and eating, such as stewed beef tendon, stewed beef tendon with radish, stewed beef tendon with medicated diet, stewed ginkgo with beef tendon and so on. Now let's talk about a common practice. Fried beef with colored pepper is delicious and nutritious. The main ingredient is 300 grams of beef forelegs, and the auxiliary materials are one green and red pepper, one egg, 30 grams of pure sweet potato powder, appropriate amounts of ginger, onion and garlic, a little cooking wine, and salt oyster sauce with chicken powder and pepper. The key point of operation is to cut beef into slices, marinate egg white, chicken powder and oyster sauce pepper properly, add appropriate amount of water on the way and stir evenly in one direction. Add a little clear oil to the slurry and mix well. Cool the oil temperature to 30-40% and take it out for later use when the color becomes light. Mix the sauce and leave the bottom oil, onion, ginger and garlic in the pot until fragrant. Add the beef with colored pepper, pour in the sauce, stir well, and serve with sesame oil.

There are four ways to make beef tender and smooth: 1. In the selection of materials, we should pay attention to fried beef and choose beef tenderloin and shoulder meat, which are not so tender and fragrant. 2. When cutting beef, take a pat to break its muscle fibers. Be sure to cut against the grain, that is, cut off the grain. Beef's muscles are tough, so it is necessary to reduce the muscle tension if it tastes good. 3. The beef should be marinated first, and never fried directly. The salted beef will be more tender and smooth. Add a little cooking wine, soy sauce, shredded ginger, starch and a little black pepper to beef, stir well, then add a little cooking oil, stir well again, and marinate for 20 minutes. Never add salt to dehydrate beef first. When frying beef, wait until the oil temperature is high, and then immediately fry the beef with a shovel. Add appropriate amount of boiling water after discoloration. Boiling water is added to reduce the time for frying beef. The whole process of cooking beef can't exceed 2 minutes, so the beef made is especially smooth and tender.

Among the ingredients of people who have just learned to cook, beef is definitely the first.

I rushed to buy half a catty, and when I went home to fry, I threw it away when I was too old to chew.

But if handled properly, beef is definitely a treasure:

High protein and low fat, excellent health ingredients; Very easy to do, it can be cooked in a few minutes; It tastes good, smells strong, and I still want to eat.

For example, like boiled beef, every time you are in a bad mood, you will get blood when you eat a pot.

Boiled beef is ready. Today, I want to make a faster garlic beef.

Beef is tender and delicious. Don't look at the big bowl, it will be empty in a few minutes.

The secret remains the same, but I want to tell you more details today, so you must look carefully ~

Step 1: Choose beef.

Beef has dozens of subdivided areas. There is no need to find them all. The distribution of meat quality and fat in different parts is different, and the cooking methods are also different.

Stir-fried: tenderloin and cucumber strips

Hotpot: tenderloin and upper brain

Stewed meat: breast, shoulder and breast.

Braised beef tendon

Fried and roasted: loin, outer ridge, upper brain and eye meat.

If you are blind, don't look, just remember the word "tenderloin" firmly.

This position is the most tender meat, so you can use it any way you want.

The small partners in the south can directly find the boss to cut for you, and the small partners in the north are not afraid. The lines of vertical beef should be cut as thin as possible.

Step 2: Pickling.

The reason why beef is not chewy is that the meat quality itself is not good, and the other is that it loses water when heated.

Therefore, it is necessary to coat the beef with a thin layer of starch, and wrap it on the beef when heating to ensure that the water does not lose.

Step 3: Oil quickly, and take out the pan as soon as it changes color.

After the beef is put into the pot, spread it out with chopsticks, let it be heated evenly, and then take it out at one time.

Don't worry about undercooking. Beef is really good to cook.

Take it out and pour it with garlic and spicy oil. Tender and fragrant. It's really not a blow job.

Hey, have a tender beef today ~

Garlic beef

[composition]

Beef 300g soy sauce 15g beer 10g starch 10g.

Sesame Oil 10g Chili Oil Garlic Pepper

1. Chop garlic and put beef in a bowl.

Pour beer, soy sauce, salt, pepper, starch and sesame oil into beef, grab it evenly and marinate for half an hour.

2. Heat oil in the pot, add minced garlic and fry until it is slightly golden yellow.

Garlic will have a strong garlic smell when fried, but it will have no taste when eaten in the mouth.

3. Take another pot. After hot oil, put the marinated beef slices into the pot and break them up. Immediately after discoloration, take them out of the pot and put them on the plate.

Beef with sauerkraut is easy to cook, the oil temperature should not be too high, and all the beef should be taken out.

4. Pour the fried minced garlic on the beef.

5. Heat Chili oil, pour it on minced garlic and beef, and sprinkle with chopped green onion.

In order to improve the taste, I added some spicy oil to Chili oil, which was delicious ~

A good knife is indispensable for cutting beef thinly. Poke here to buy German velosan kitchen knife.

Beef is tender and smooth, with rich garlic flavor. It's really a sharp tool to accompany meals.

If you like, burn some crispy bean sprouts below, which is also delicious.

Beef is tender because starch is added, because the vegetable protease in starch can quickly decompose the protein of meat. Alkaline substances in starch destroy muscle fibers and make more water penetrate into meat. Compensate for water loss and aging caused by heating, and mainly play the role of locking water in meat. So the meat will be tender.

Hello, I'm Ai Weiqi.

What is the reason why beef is tender? The tender part of beef is tenderloin, that is, filet mignon, because this part has the least exercise, fine muscle fibers and less fascia. But the price of meat in this part is very high.

Generally, restaurants don't buy tenderloin beef, but buy head, buttocks, cucumber strips and other parts and marinate them with tender meat powder. The beef will be tender.

How to cook to ensure the taste of beef?

Choosing good beef and ensuring the quality can ensure the taste of beef.

Composition-

300g beef/400g pepper

Onion 1/ ginger10g

5g cooking wine/5g soy sauce.

Soy sauce 20g/ black pepper.

Suitable starch/salt

1, because the fiber of beef is very thick, we should cut off the fiber of beef. It's best to pat the back of the knife gently before going, which will make the beef softer and slice horizontally.

2 Cut beef strips into cooking wine, soy sauce, soy sauce, starch and salt.

3. Pickling15min

4 cut the pepper into long sections, then cut the cut pepper in half and cut the ginger into strips.

5. Heat the oil in the pot to 60-70% heat and add beef.

6. Take out the beef after frying on both sides and control the oil.

7. Leave the oil in the pot in the container, wash the pot, put the oil in the pot, stir-fry the green and red peppers, pour in the beef, add the onion and stir-fry evenly, put the pot on the plate, and a plate of fresh and tender beef is ready.

I am Peng Feijun, let me answer this question for you! Want beef tender, keep beef tender taste, you can use the following methods;

First, the choice of ingredients:

When buying beef, it's best to choose yellow beef or cattle raised by farmers. If you are two and a half to three and a half years old, the beef slaughtered now tastes the best. Because of different practices, the selected parts are also different, such as beef tenderloin, outer tenderloin, cucumber strips and beef tendon. It is best to cut against the grain, and the finer the cut, the better, so that the fried beef is tender, neither old nor hard! The most delicious taste!

Second, cooking methods

1. Wrap with proper amount of starch;

Prepare a proper amount of dry starch (corn starch, potato starch, sweet potato starch) and dilute it with water, then put the cut beef into wet starch, fully grasp it by hand, let it stand for 30 minutes, and then stir-fry it with high fire. If the oil temperature is high and the time is short, beef will get old easily. In the process of stir-frying, the mixed starch paste will form a film on the surface of beef, which can effectively lock the moisture on the surface of beef, so that it will be stir-fried.

Add yellow wine or beer.

After the beef is cut, pour a little beer or yellow wine on it and marinate for 30 minutes, which can not only remove the fishy smell, but also make the beef more tender, because the enzymes in the wine can decompose some protein in the beef, thus increasing the tenderness of the beef.

Wrapping protein

Slice the cut beef, add proper amount of egg white and mix well, let it stand for 30 minutes and then fry it. When frying, the egg white mixture will denature and solidify when heated, which can reduce the loss of water and nutrition in beef and make the meat tender. Of course, it is better to wrap starch and egg white.

Add sugar

No matter what beef you cook, stir-fry, roast, stew and roast. Must be sweet, sugar can make beef more delicious, and more importantly, beef will become smooth and tender after being pickled with white sugar. Sugar can increase the water retention capacity of protein in beef, and it will be tender and smooth if there is more water!