How to marinate raw beef

1. Add tender meat powder or beat soft with a stick;

2. When cutting, cut it perpendicular to the grain of the meat, and then put some raw flour, so that it will be tender;

The fibrous tissue of beef is coarse, and there are many connective tissues, so it should be cut transversely to cut off the long fibers. You can't cut along the fibrous tissue, otherwise you won't taste it, and you won't chew it badly.

3. First of all, you should not follow the grain direction of beef when cutting. The whole cut beef should be flat on the board, one by one. Then, you should use tender meat powder or raw flour to add a little water and soy sauce to drown it for a while. When frying in the pan, you should first fry it in a hot oil pan and then take it out. When the side dishes are almost cooked, add beef and boil it in a little water.

4. When frying beef, you should put more oil. The amount of oil is probably appropriate when you can soak the beef almost over the surface. When the beef is cooked to 7%, pick it up and pour out the excess oil.

5. First, coat a layer of dried mustard on the old beef, then rinse it with cold water the next day, and you can cook it, so that the processed old beef is tender and easy to ripen.

6. Add raw flour and soy sauce to beef, marinate for 15 minutes before frying;

7. After the shredded beef is shredded, soak it in clear water with a small amount of baking soda for a few minutes, take it out and drip it dry, and then size it for cooking, so that the shredded beef will become tender;

When frying shredded beef, first add seasoning to the shredded beef, then add proper amount of cooking oil and mix well. After standing for 3 minutes, put it in the pan to make the meat tender.

8. half an hour before frying, marinate with wine, and it will be very tender;

stew and stew

stew

9. heat: cover the pot when the ingredients are put into the pot, and open the pot to stew when it is wide open, so as to volatilize the bloody smell. After 2 minutes, cover it again, and turn it to slow fire. It can be stewed in about 3 hours. The beef texture is rotten, the soup is beautiful and fresh, and the aroma is fragrant.

1. The effect of stewing beef in pressure cooker is also very good, as long as you master the heat. That is, after the fire boils, deflate for 5 minutes, fasten the safety valve, change it to medium fire after 2 minutes, and then wait for 2 minutes.

Roasting

1. Add a few phoenix fairies when roasting beef, and the meat will be easily boiled, saving time and fuel;

. When braised beef, adding a small amount of potherb can make the meat delicious.

Boil

. Boil the old beef. If you buy a lot of beef, you can apply a layer of dry mustard to the beef the day before cooking. Rinse the meat before cooking. The beef treated in this way is not only easy to cook, but also tender in meat quality. Add some wine or vinegar when cooking, and it will cook faster.

2. When cooking beef, sew a gauze bag, put a small amount of vegetable leaves in it, tie up the bag, and put it in the pot to stew with the beef, so that the beef is cooked quickly and tastes fragrant.

3. When boiling beef (sheep), put two or three walnuts with shells and or several hawthorn, which will not only cook quickly, but also remove the smell.

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