Which is better, fried beef or roast beef?

As we all know, there are many kinds of meat, such as pork, mutton and beef. Different kinds of meat have different tastes and tastes, and their eating methods and practices are also different. Many people will roast or fry meat, especially beef. So is beef fried or roasted? Let's take a closer look!

Beef is delicious whether it is fried or roasted. Fried meat and barbecue are the same in the choice of meat.

For a certain part of meat, if it is suitable for roasting, it must be suitable for frying; If it is also suitable for frying meat, it must be suitable for roasting. Generally suitable beef parts are: beef shoulder, upper brain, inside and outside the loin, and eye meat.

How to eat different parts of cattle: the muscle fiber of beef buttock (cucumber strips) is thick and the fat content is low; Suitable for stir-frying

Beef brisket Beef brisket is a piece of meat with tendons, flesh and oil. But the meat is rich and the taste is thick and mellow; Suitable for stewing.

Tendon meat is divided into anterior tendon and posterior tendon, which is gelatinous after cooking. Suitable for braised, marinated and sauced beef.

Beef neck meat is the lean meat on the neck of cattle, which is fat and thin, dried meat and messy meat lines. Suitable for stuffing or simmering soup and making beef balls.

Beef shoulder meat consists of two pieces of meat that cross each other, with more fat in the gap, fresh and tender meat and smooth taste; Suitable for stewing, roasting and stewing.

One end of the bovine eye meat is connected with the upper brain, and the other end is connected with the external ridge; The appearance is similar to that of eyes, and the fat is mixed with marble; Tender meat, high fat content, fresh and juicy taste, suitable for rinsing, roasting and frying.

Wailoin is the longest muscle in the back of a cow. Its meat is red, easy to deposit fat, showing marbling. This kind of meat is used in sirloin steak which we often eat. Suitable for frying.

The upper brain meat is beef located behind the shoulders and neck and on both sides of the spine. The meat is tender and juicy, with even fat hybridization and marbling, soft taste, low fat content and high protein content. Suitable for frying, roasting and rinsing.

The cow breast is located between the front legs of the two legs of the cow breast. One side is fat, the other side is red essence, and the fiber is thick. Suitable for frying, roasting, burning, etc.

Tenderloin (beef tenderloin or filet mignon) The tender part of beef is lean meat with low fat content. It is the part with the least exercise and the most tender taste; Suitable for frying.

Common practice of beef 1, toothpick beef (often cooked in Hunan, Sichuan, Jiangxi and other places) (1): soak beef in salt water, wash blood after half an hour, cut off fascia slices, and then marinate with soy sauce, oyster sauce, red wine, pepper, salt and cornmeal for 20 minutes. In the meantime, prepare seasonings and braised beef. ...

(2): Pour oil in a hot pot. When the oil temperature is 6 o'clock, turn to medium heat and pour in the chopped beef. After one minute, take it out and drain it.

(3): Add onion, ginger and garlic to the bottom of the pot and stir fry, then add toothpick beef and stir fry, then add Chili powder and cumin powder and stir fry, then turn off the fire and add cooked white sesame seeds. This toothpick beef is ready.

2. Stewed potatoes with beef (home cooking is suitable for families everywhere) (1): Dice the beef into a bowl, blanch it in a pot, skim off the froth, remove the beef and put it in cold water.

(2): Add oil to the pot, add onion, ginger and garlic and stir fry, then add fragrant leaves, star anise, cinnamon, tomatoes, carrots and onions.

(3): Add beef and stir fry, add two spoonfuls of oyster sauce, two spoonfuls of pepper and three spoonfuls of salt, stir fry evenly, add a proper amount of water, stew for 30 minutes, add potatoes and collect juice over high fire.

3. Sauced beef (commonly cooked in Jiangsu, Zhejiang and Shanghai) (1): prepare star anise 10g, spiced powder 15g, pepper 5g, ginger 30g, clove 2g, salt 15g, cinnamon 5g, fennel 3g, dried tangerine peel 4g and fragrant leaves 2g.

(2) Wash the beef, cut it into large pieces for later use, take a clean gauze, wrap clove, pepper, star anise, dried tangerine peel, fennel, cinnamon, geranium and licorice in it to make a seasoning bag for later use, cut the onion into large pieces, and break the ginger for later use.

(3) Add water to the pot, add beef and cook for about 1.5 minutes. Take the beef out of the boiling water pot and put it in cold water for use. Add water to the pot, bring to a boil, and then add seasoning bag, sugar, onion, ginger, soy sauce and spiced powder.

(4): After the pot is re-opened, cook the beef with high fire and low fire, take out the seasoning package, turn off the fire, and take out the beef slices for eating.

How to eat beef What are the ways to eat beef? China's cooking is extensive and profound, and a clever chef can draw inferences from others, repeatedly circulate, and create and play endlessly. Innovative practices emerge one after another, so the cooking method of beef can't be expressed by numbers.

The common practices of the public are braised beef, braised radish beef, oil-consuming beef, roast beef, fried beef with pepper, beef with bitter gourd, braised tomato beef, roast beef, beef skewers, fried beef, beef balls, beef soup, sauce beef and white-cut beef.

And all kinds of fillings, beef noodles and the like, are just common to the public. The chefs in restaurants and hotels have even more strange methods, which are delicious and beautiful, as well as cooking methods based on beef.

Now that we are talking about beef, let's share some beef practices suitable for home cooking, and make them for our families in our spare time to adjust our tastes and enrich the dining table at home.