Sliced beef is not like pork! The texture of the meat is hard after it's sliced in the wrong way, which seriously affects the taste of the meat! Then, how can sliced beef be tender? Beef is an essential ingredient for the new year, but many people's sliced beef not only sells badly, but also tastes very firewood. What's the matter?
How to cut the shredded beef tenderly? 1. Pat the two sides of the beef lightly with the back of the knife. Because the meat is hard, beating can destroy the fiber tissue of the beef, release the gravy in the meat, make the meat soft and tender, close to the delicate taste of Philip.
2. Cut the beef crosswise (in the direction of cutting the fiber) into half finger thick slices. When slicing beef, you need to cut it in the reverse direction to make it tender. Because beef fiber is thick, it must be cut in reverse.
3. Slice the ridge of cattle and then cut it. That is, cut along the texture, because if you cut against the texture, it's easy to cut off, not good-looking.
How to stir fry beef shreds more smoothly and tenderly is a classic stir fry. Whether it tastes good or not depends on the tenderness of beef. However, as long as you master the three key steps of solving cattle, salting cattle and cooking cattle, the stir fried beef shreds will never be old.
1. Choice of beef
To make delicious fried shredded beef, you must choose the tender beef. If you stir fry it with slices of beef brisket, it can only be salted with lime water. Therefore, it is very important to use what kind of raw materials for cooking.
Generally speaking, beef slices and shredded beef mainly use beef hind legs. The meat fiber in this part is relatively thin and the meat quality is tight and tender, so it is suitable to make fried beef slices or shredded beef.
There is another part of the meat that we all know is beef fillet, which is more tender, such as beef fillet with black pepper in Cantonese cuisine, beef fillet in Chaozhou, etc., so we mainly use these two parts to make meat for cooking. Now we have to choose the raw materials.
2. Preliminary treatment of beef
If you choose beef hind legs, you have to go through one step. Because there will be one or two layers of fascia in the middle of the beef hind legs. Imagine that there is a layer of fascia in the middle of a piece of beef. The pickled meat will not bite until it is tender. Therefore, the fascia must be removed to maintain the tenderness of the meat.
However, to remove the fascia, you need a sharp knife. If you don't have a sharp knife, you can ask the seller to help you pick it when you buy it, or you can cut it if you go home and waste more than three or two pieces of meat. If you don't waste a lot of meat, you can stew it back and eat it, so the ingredients are OK.
3. Cutting method of beef
The cutting method of beef is also very important. As the old saying goes, "slice horizontally and cut along".
"Horizontal slice" means that to cut beef slices, you have to cut them against the texture. What is called reverse texture? It means that the blade and the texture of beef are cut at 90 degrees, and the fiber is cut off, so that the beef slices are much easier to bite.
'slicing along' means slicing along the texture of beef, because if slicing against the texture of beef, it is easy to break, not good-looking, and become beef filling, so it must be sliced along, not easy to break.
4. Salting of beef
Beef is relatively old. Although the selected parts are relatively tender compared with other parts, they are still relatively old compared with other meat as a whole, because some special seasoning is needed to make it tender.
Baking soda is an important seasoning for salted beef. Its chemical reaction in the meat can break the crude fiber in the meat. The real reason why the beef can't bite is that the fiber is too thick. If the fiber breaks, the meat will bite easily.
However, it needs to be noted that it takes time for sodium bicarbonate to break the beef fiber, that is to say, there must be a process. Generally speaking, after the beef is marinated, it needs to be sealed with oil and put in the refrigerator for two hours, which is the best. If it is put in one day and one night, it will be more tender. But there is also a time limit, which is not to say that baking soda will work endlessly. How about putting more days of this bowl of beef into a pool of blood?
Baking soda also has the function of making the protein in the meat absorb more water. The more water the meat absorbs, the more tender it must be. If you don't put baking soda, the water absorption of beef will be a little smaller, which is the role.
The last is the method of marinating beef. It's better not to put baking soda directly in the meat. It's not even and the effect is not good. The right way is to mix all the seasonings of the bacon, including water, together, and then beat them into the meat bit by bit until the beef is completely absorbed. Finally, add a little egg liquid and dry starch to mix well. The purpose is to add a layer of shell to prevent water from spitting back. Then put the oil seal in the refrigerator for two hours and use it.
5. Key points of cooking
Stir fry the beef in high heat until it changes color, or it will get old easily.