Buy beef, choose dry or wet surface? Keeping in mind the "3 don't buy", beef is fresh and fragrant
Near the Spring Festival, every household has begun to be busy with the purchase of New Year goods, meat procurement is the "highlight" of the New Year goods, especially pork, beef, mutton these common meat, a purchase will be more, the value is not cheap, how to buy good meat needs to be carefully selected.
Beef is an indispensable ingredient for the New Year, many people buy is hundreds of dollars, whether it is a plate of cold mixed beef, or stewed a pot of hot tomato brisket, or fried a basket of fragrant beef balls, are one of the most sought-after dishes on the table, but the quality of beef sold on the market is uneven, when buying beef, if you let the butcher help choose, often the quality is not good, want to make a good dish, to polish your eyes to select fresh and high-quality beef is the key, share how to buy good beef knowledge.
<h1>Beef is divided into many different parts</h1>
Beef can be said to be one of the most meticulous division of meat, because the origin and feed, feeding methods will have an impact on the meat quality, high-grade beef will be divided into more than ten different grades, the famous Japanese Wagyu beef, the United States Prime level cattle, Australia M9 level cattle, are the top beef, but in our daily life generally can not touch these, the taste difference of different parts of beef is the biggest impact on daily cooking, respectively, introduce how different parts of beef are suitable for cooking.
Beef tendon meat: the best choice for beef, sauce beef, the New Year's appetizer all rely on it to support the scene, beef tendon meat in the legs of the cow, the muscle is very developed, the meat tendons are also a lot, there is almost no fat, it takes a long time to marinate, stew will be delicious.
Beef neck meat: also called beef neck meat, the amount of activity at the neck of the cow is not small, lean meat is more, fat is also very fragrant, used to make dumpling filling taste and taste are very good.
Beef brisket: This piece of meat sellers are generally sold separately, slightly more expensive, but it is the fattest place on the cow, there is meat, oil, tendons, the taste is very rich, suitable for stewing, stewed with tomatoes, it is a perfect match.
Beef tenderloin: tenderloin in the back of the cow, usually cattle exercise can not use it, so it is very tender, when frying beef, the best choice is beef tenderloin, a small fried yellow beef can be fried in a few minutes, smooth and tender and delicious. Filet steak in Western food also uses tenderloin.
Beef outer ridge meat: the longest piece of meat with the longest muscle fiber on the back of the cow, there is fat deposited on it, suitable for frying, usually eating sirloin, sirloin steak is to use it, roasted very fragrant.
Beef rump: the muscle fibers of the buttocks and thighs of the cow are relatively thick, the fat content is also low, and it is more "chai" to eat, but the beef tastes enough, lean meat, and it is also a more beef part that sells more, suitable for low heat and slow stew, with more flavorful accessories, such as curry beef, potato goulash, etc. are good choices.
<h1>When buying beef, keep in mind the "3 do not buy"</h1>
When buying beef, there are often 2 kinds of beef, one is that the surface looks very fresh, wet, as if the beef has just been slaughtered, and the other is that the surface looks dry, the hand does not touch the hand, there is a layer of air dry film, as if the beef has been put for several days, so should you choose the surface dry or wet?
In fact, no matter which part of the beef, there is a general standard to detect whether it is good beef, fresh beef, keep in mind the "3 do not buy", the beef bought must be fresh meat full of flavor.
1. Do not buy beef with a wet surface
Surface wet beef is not necessarily fresh beef, regular cattle slaughter, generally will go through the acid treatment, can make the beef taste, nutrition is better, generally the cattle hook in the exhaust acid library, sent to the market sales are generally relatively dry, if you encounter the surface of the beef is relatively wet, shiny, and not hanging up to sell, you have to pay attention to distinguish whether it is "water-injected beef", this beef after cooking serious shrinkage, tight meat, very poor taste, and then cheap do not sell.
2. Do not buy beef with blood oozing out
There are a lot of cheap beef on the market, especially some imported beef, these beef must be frozen before it can be transported, when it enters the market for sale, the crystallized blood water inside the beef will gradually melt, slowly oozing out, and it will be obvious on the case, (the same water-injected beef will also have this phenomenon) Frozen beef Although there is no big problem, but after all, the taste will be worse, there is fresh beef try not to buy this.
3, do not buy beef without elasticity
Normal fresh beef should be very elastic, if the bought beef hand is a pit, it feels very sticky, even if it smells no taste (the vendor has a way of processing), this beef can not be bought, may be put for a long time beef, the meat has deteriorated, nutrition and taste will lose a lot, no matter how to cook is not delicious.
<h1>What does high-quality beef look like? </h1>
High-quality beef color is uniform red, fat is white or milky yellow, feel the surface dry slightly sticky, put on the paper can be attached to the surface of the beef, but will not be wet, press down can quickly rebound, smell the taste is the unique light "grassy smell" of beef, in line with these is the quality of good beef, you can rest assured to buy.
<h1>How to marinate delicious beef in the easiest way? </h1>
Home-cooked marinated beef
In fact, at home, the marinated beef does not need to use the same ingredients as the brine shop, a bottle of soy sauce, some onion and ginger can be done, this practice is very practical and delicious, and almost "zero failure".
1, tendon meat soaked in water for 8-12 hours, pay attention to change the water 1-2 times in the middle. Hang after soaking to control the moisture.
2: Cut the beef tendon meat into large pieces, spread a layer of green onion and ginger shredded in a large basin, put the beef into a tight pressure, cover it with a layer of ginger shredded, green onion shredded, a small handful of peppercorns, pour in light soy sauce to submerge the beef.
3: Do not let the beef float out of the marinade, press the beef with a stone and marinate for 8 hours.
4, marinated beef into the pot, the marinade in the onion ginger pepper fish out, marinade re-poured into the pot, add the beef water, high heat boiling for 20 minutes, low heat boiling for 30 minutes, because it has been marinated thoroughly, no need to stew, you can directly take it out and put it cold and slice it. The beef is delicious, crispy without teeth, and it is equally delicious without a variety of spices.
<h1>---Old Well said——</h1>
There are no good ingredients, cooking technology is useless, especially in the case of purchasing "New Year goods" This purchase volume is relatively large, it is important to learn to select high-quality ingredients, the selection of beef is nothing more than these methods shared above, see those surfaces wet, bloody water oozing, inelastic beef, to keep a more eye, carefully distinguish and then decide to buy, avoid stepping on the "pit".
I am a foraging record of the city, and I have been fighting with the world for many years, and I am still glorious and full of interest! Like to focus on eating, drinking and having fun in the city, updating recipes and food anecdotes every day, paying attention to me, enjoying food without getting lost.