How can the beef cooked in hot pot be spread very tender?

Method 1: Cantonese cuisine pays more attention to meat processing than other cuisines. As far as curing is concerned, other cuisines pay attention to sizing, that is, the meat is cured first and then fried, while Cantonese cuisine will marinate the meat in advance, or even marinate several tens of kilograms of each meat at a time in the hotel, which not only saves time and cost, but also makes the meat more uniform and complete. At home, if you are used to eating a kind of meat, you can marinate more at a time, divide it into small portions and freeze it. Just take it out and thaw it next time you cook.

1, beef slices are usually beef forest or beef tenderloin. No matter which part we choose, after all, we won't buy a lot at home. You will be as heavy as the smallest cattle forest 10 kg, so we can go directly to the supermarket to buy processed beef.

2. Go to the supermarket to buy beef forest meat and remove the meat tendons at the bottom. Put the whole meat in a flat pan and put it in the freezer of the refrigerator 1 hour, so that it will be easier for us to cut into pieces. Of course, if you think the knife work is good, just cut it directly.

3. No matter whether it is frozen or directly cut beef, it should be washed with clear water after cutting, so that blood can be washed away, thus reducing the fishy smell of beef. Beef washed with water should be put in a hollow container to control moisture. Control the water for about 30 minutes.

4. Put the beef slices with good water control into a slightly larger plate and prepare for pickling. Beef is salt, chicken powder, tender meat powder, raw powder and water. The ratio of beef to gravy is 1: 1: 1.5:2 (one kilogram of beef is added with one part of salt, one part of chicken powder, one part of tender meat powder and two parts of raw flour.

5. put all the marinades together, mix well with a little water, and then pour them into the beef. Gently stir clockwise by hand, and then add a little water after the water is finished. Remember not to add too much water at a time, but add it bit by bit. Generally, I need to add water five or six times to marinate beef.

6. When you feel that the beef has eaten enough water and the beef slices are elastic, the beef slices are basically marinated. But don't fry it in a hurry, there is one last important process.

7. After the beef slices are marinated for 40 minutes, if there is water oozing from the beef, the spilled water should be pumped into the meat clockwise. If the amount of water and marinade is well controlled, including manipulation, there will be no water seepage. Finally, the beef should be wrapped with salad oil, which is technically called "oiling", that is, an appropriate amount of salad oil should be poured into the marinated beef, and the amount of salad oil should be wrapped in each piece of beef. In this way, oil molecules will penetrate into the meat. When frying in an oil pan, the oil in the meat will expand due to heating, so that the crude fiber of the meat will break, and the fried beef will be smoother and tender, and the meat will not stick to each other when frying.

8. Well, once you figure out what ingredients to add to the beef, you can start cooking.

Method 2: The most natural and delicious method, no matter what kind of meat is fried, you should add some beer to marinate it and let the fiber of the meat "suck" the wine. The ratio is a catty of beef: a glass of beer is filled with that much beer in eight minutes. The fried meat is not only not old, but also has a fragrance.

Of course, it would be better to use some starch, but I recommend hanging some egg whites if possible.

With these two tricks, it is great to fish out the cooked meat with oil or water and fry it again.

To stir-fry delicious meat, there is another trick to cut meat: cut it vertically.

Method 3: The simple method is to pat the steak fiber loose with a meat floss hammer or knife back before making, or you can add some tender meat powder. You can also soak in tea or light vinegar.

Method 4: The most important thing to make beef is to be tender when cooked. So we should not only use some raw materials, but also take some measures. Firstly, the ingredients of pickled beef are introduced: salt, pepper, tender meat powder, egg white, sugar, oyster sauce, raw flour, cardamom powder and dandelion. In addition, the measure we take is to continuously inject water into beef. The specific method is as follows: 1) Slice the beef and chop it with a knife (but don't cut it off); 2) Put the beef slices into a container, then add oyster sauce, sugar, pepper, cardamom powder, dandelion and tender meat powder, then add egg white and raw flour, and continuously stir the beef. At this time, add water to make the beef fully absorb water, and add it in stages, and don't add too much water each time. Absorb the water from beef, then add water and salt. Then add a proper amount of water and stir well. Put it in the freezer. Specific matters: 1) Don't slice the beef, Empress Dowager; 2) Seasonings should be added in turn, and no salt should be added first; 3) Water should be added in several times, and it should be large enough; 4) It is best to pickle now, and don't leave it for too long after pickling.

Method 5: First, cross-cut the beef, then flush it and drain the water. Then, the edible powder, Andorff, raw powder, monosodium glutamate, biogas slurry and soy sauce are mixed, and then the beef is mixed. Refrigerate in the refrigerator for about two hours. Take it out and cook. When cooking, the oil temperature should not be too high or too cold. Take the beef when it is medium rare (depending on the dish). It can keep the beef tender.

Method 6: Beef is perishable and tender;

(1) When cooking beef, daub mustard powder on a large piece of raw beef the night before, wash it before cooking the next day, and stew it as usual until the meat is rotten and tender;

(2) When frying beef, slice the beef, pat the meat with the back of a knife, then add a small amount of boiling water to make the beef drink enough water, add a broken egg white, coat a layer on the beef, and add seasoning to make the beef fresh and tender.

Method 7: The nutritional and health care value of beef is very high, but it is not easy to eat fresh and tender beef because the beef fiber is thick and old, and it is often tough to eat. How can beef be tender? Here, I want to talk about some tips on beef cooking and processing for your reference!

1. After the beef is washed and cut into pieces, add an egg, cooking oil, minced ginger and onion, light soy sauce, salt and cooking wine, marinate for about 15 minutes, add a little corn starch, and fry in a pan. Super tender, the beef can be eaten after it is fried and discolored. If you are afraid of hardness, you can also add baking soda.

2. Wash and slice the beef first. Before cooking, put the beef slices in water, add chopped hawthorn, tomato and papaya (any one) and soak for half an hour, then cook. The beef will be tender.

3, the method of cutting beef is also very important, pay attention to the knife edge, cut strips along the grain, and slice horizontally.

4. Mash ginger to get juice, and keep ginger residue as seasoning. Mix ginger juice into chopped beef, add 1 tablespoon ginger juice to every 500g beef, stand at room temperature 1 hour and cook, which can make the meat tender and delicious.

If you put a layer of dried mustard on the old beef first, then rinse it with cold water the next day, you can cook it, so the processed old beef is tender and easy to cook.

6. Put a little rock sugar when cooking beef, which can make beef brittle and rotten quickly.

Method 8: Do not put cooking wine in beef.

Cooking wine will age beef.

Then add some vinegar, it will be very tender.

It is very important to choose materials, and it is required that the leg meat or internal muscles are tender and tendons-free.

Method 9: 1 Beef must be cut into horizontal strips, not straight wires.

Beef must be cut thin, not too thick.

Pickled beef is very important. You should marinate it with a little sugar, corn flour, salt and soy sauce for half an hour. When you put the ingredients in, you'd better stir them to make the beef fully tasty.

After four and a half hours, add some cooking oil and stir. This can prevent it from forming quickly when frying in the pot, and it is easier to spread between pieces of meat.

If there are other side dishes before frying beef, it is best to fry the side dishes first, and shovel them for later use when they are cooked to 70%.

6 Stir-fried beef oil must be heated in hot oil. When cooking, spread the beef quickly so that it can be heated evenly. When the beef changes color, turn it over. At this time, you can stew the side dishes together (you can put some seasoning at this time, if you think the marinade on it is not,

Various methods on how to tenderize beef (reproduced)

LL 1966 was collected on 20 1 1-03-07 Reading: The original source was made public.

Transfer to my library

Various methods on how to tenderize beef (reproduced)

LL 1966 was collected on 20 1 1-03-07 Reading: The original source was made public.

Transfer to my library

Various methods of tenderizing beef

Release date: 2009- 12- 16: 08 | Author: Xiao Cong | Source: this site | View times: 24 1 time | Font size: small, medium and large.

Method 1: Cantonese cuisine pays more attention to meat processing than other cuisines. As far as curing is concerned, other cuisines pay attention to sizing, that is, the meat is cured first and then fried, while Cantonese cuisine will marinate the meat in advance, or even marinate several tens of kilograms of each meat at a time in the hotel, which not only saves time and cost, but also makes the meat more uniform and complete. At home, if you are used to eating a kind of meat, you can marinate more at a time, divide it into small portions and freeze it. Just take it out and thaw it next time you cook.

1, beef slices are usually beef forest or beef tenderloin. No matter which part we choose, after all, we won't buy a lot at home. You will be as heavy as the smallest cattle forest 10 kg, so we can go directly to the supermarket to buy processed beef.

2. Go to the supermarket to buy beef forest meat and remove the meat tendons at the bottom. Put the whole meat in a flat pan and put it in the freezer of the refrigerator 1 hour, so that it will be easier for us to cut into pieces. Of course, if you think the knife work is good, just cut it directly.

3. No matter whether it is frozen or directly cut beef, it should be washed with clear water after cutting, so that blood can be washed away, thus reducing the fishy smell of beef. Beef washed with water should be put in a hollow container to control moisture. Control the water for about 30 minutes.

4. Put the beef slices with good water control into a slightly larger plate and prepare for pickling. Beef is salt, chicken powder, tender meat powder, raw powder and water. The ratio of beef to gravy is 1: 1: 1.5:2 (one kilogram of beef is added with one part of salt, one part of chicken powder, one part of tender meat powder and two parts of raw flour.

5. put all the marinades together, mix well with a little water, and then pour them into the beef. Gently stir clockwise by hand, and then add a little water after the water is finished. Remember not to add too much water at a time, but add it bit by bit. Generally, I need to add water five or six times to marinate beef.

6. When you feel that the beef has eaten enough water and the beef slices are elastic, the beef slices are basically marinated. But don't fry it in a hurry, there is one last important process.

7. After the beef slices are marinated for 40 minutes, if there is water oozing from the beef, the spilled water should be pumped into the meat clockwise. If the amount of water and marinade is well controlled, including manipulation, there will be no water seepage. Finally, the beef should be wrapped with salad oil, which is technically called "oiling", that is, an appropriate amount of salad oil should be poured into the marinated beef, and the amount of salad oil should be wrapped in each piece of beef. In this way, oil molecules will penetrate into the meat. When frying in an oil pan, the oil in the meat will expand due to heating, so that the crude fiber of the meat will break, and the fried beef will be smoother and tender, and the meat will not stick to each other when frying.

8. Well, once you figure out what ingredients to add to the beef, you can start cooking.

Method 2: The most natural and delicious method, no matter what kind of meat is fried, you should add some beer to marinate it and let the fiber of the meat "suck" the wine. The ratio is a catty of beef: a glass of beer is filled with that much beer in eight minutes. The fried meat is not only not old, but also has a fragrance.

Of course, it would be better to use some starch, but I recommend hanging some egg whites if possible.

With these two tricks, it is great to fish out the cooked meat with oil or water and fry it again.

To stir-fry delicious meat, there is another trick to cut meat: cut it vertically.

Method 3: The simple method is to pat the steak fiber loose with a meat floss hammer or knife back before making, or you can add some tender meat powder. You can also soak in tea or light vinegar.

Method 4: The most important thing to make beef is to be tender when cooked. So we should not only use some raw materials, but also take some measures. Firstly, the ingredients of pickled beef are introduced: salt, pepper, tender meat powder, egg white, sugar, oyster sauce, raw flour, cardamom powder and dandelion. In addition, the measure we take is to continuously inject water into beef. The specific method is as follows: 1) Slice the beef and chop it with a knife (but don't cut it off); 2) Put the beef slices into a container, then add oyster sauce, sugar, pepper, cardamom powder, dandelion and tender meat powder, then add egg white and raw flour, and continuously stir the beef. At this time, add water to make the beef fully absorb water, and add it in stages, and don't add too much water each time. Absorb the water from beef, then add water and salt. Then add a proper amount of water and stir well. Put it in the freezer. Specific matters: 1) Don't slice the beef, Empress Dowager; 2) Seasonings should be added in turn, and no salt should be added first; 3) Water should be added in several times, and it should be large enough; 4) It is best to pickle now, and don't leave it for too long after pickling.

Method 5: First, cross-cut the beef, then flush it and drain the water. Then, the edible powder, Andorff, raw powder, monosodium glutamate, biogas slurry and soy sauce are mixed, and then the beef is mixed. Refrigerate in the refrigerator for about two hours. Take it out and cook. When cooking, the oil temperature should not be too high or too cold. Take the beef when it is medium rare (depending on the dish). It can keep the beef tender.

Method 6: Beef is perishable and tender;

(1) When cooking beef, daub mustard powder on a large piece of raw beef the night before, wash it before cooking the next day, and stew it as usual until the meat is rotten and tender;

(2) When frying beef, slice the beef, pat the meat with the back of a knife, then add a small amount of boiling water to make the beef drink enough water, add a broken egg white, coat a layer on the beef, and add seasoning to make the beef fresh and tender.

Method 7: The nutritional and health care value of beef is very high, but it is not easy to eat fresh and tender beef because the beef fiber is thick and old, and it is often tough to eat. How can beef be tender? Here, I want to talk about some tips on beef cooking and processing for your reference!

1. After the beef is washed and cut into pieces, add an egg, cooking oil, minced ginger and onion, light soy sauce, salt and cooking wine, marinate for about 15 minutes, add a little corn starch, and fry in a pan. Super tender, the beef can be eaten after it is fried and discolored. If you are afraid of hardness, you can also add baking soda.

2. Wash and slice the beef first. Before cooking, put the beef slices in water, add chopped hawthorn, tomato and papaya (any one) and soak for half an hour, then cook. The beef will be tender.

3, the method of cutting beef is also very important, pay attention to the knife edge, cut strips along the grain, and slice horizontally.

4. Mash ginger to get juice, and keep ginger residue as seasoning. Mix ginger juice into chopped beef, add 1 tablespoon ginger juice to every 500g beef, stand at room temperature 1 hour and cook, which can make the meat tender and delicious.

If you put a layer of dried mustard on the old beef first, then rinse it with cold water the next day, you can cook it, so the processed old beef is tender and easy to cook.

6. Put a little rock sugar when cooking beef, which can make beef brittle and rotten quickly.

Method 8: Do not put cooking wine in beef.

Cooking wine will age beef.

Then add some vinegar, it will be very tender.

It is very important to choose materials, and it is required that the leg meat or internal muscles are tender and tendons-free.

Method 9: 1 Beef must be cut into horizontal strips, not straight wires.

Beef must be cut thin, not too thick.

Pickled beef is very important. You should marinate it with a little sugar, corn flour, salt and soy sauce for half an hour. When you put the ingredients in, you'd better stir them to make the beef fully tasty.

After four and a half hours, add some cooking oil and stir. This can prevent it from forming quickly when frying in the pot, and it is easier to spread between pieces of meat.

If there are other side dishes before frying beef, it is best to fry the side dishes first, and shovel them out when they are 70% ripe.

6 Stir-fried beef oil must be heated in hot oil. When cooking, spread the beef quickly so that it can be heated evenly. When the beef changes color, turn it over. You can stew the side dishes together at this time (you can put some seasoning at this time)