Which part of the beef is tender and delicious, smart people specially pick these 4 pieces, the meat stall owner looks at the first part of the connoisseur: the second part of the beef tenderloin: the third part of the beef outer ridge: the fourth part of the beef eye: the beef brain [beef tenderloin fried asparagus] production: First, before the beef into the pot, must be marinated first, soda powder, tender meat powder, egg whites can not be used, but the starch can not be less. Second, beef and vegetables should be fried separately. Third, after the beef is cooked, it should be quickly stir-fried, slightly discolored, and immediately put out.
Which part of the beef is the most delicious and tender, choose the right one, do not understand the cooking waste of good beef, teach you a few tricks, tender and juicy than the hotel's more delicious Oh!
Beef everyone likes to eat, because it is high in protein, low fat, rich in amino acids, regular consumption can supplement calcium to strengthen the body, beef is also the best meat food for athletes to strengthen muscle.
When it comes to beef, it's full of treasures, no matter which part, it's delicious, depending on how to cook it.
To say which part of the beef is the most tender, smart people specifically pick these 4 parts, the meat is smooth and tender taste good, the meat stall owner is an expert at a glance, naturally dare not flicker, let's take a look at which 4 parts.
Which part of the beef is tender and delicious, smart people specially pick these 4 pieces, the meat stall owner looks at the first part of the connoisseur: the second part of the beef tenderloin: the third part of the beef outer ridge: the fourth part of the beef eye: the beef brain [beef tenderloin fried asparagus] production: First, before the beef into the pot, must be marinated first, soda powder, tender meat powder, egg whites can not be used, but the starch can not be less. Second, beef and vegetables should be fried separately. Third, after the beef is cooked, it should be quickly stir-fried, slightly discolored, and immediately put out.
<h1 class="pgc-h-arrow-right" data-track="5" > the first part: beef tenderloin</h1>
The most tender part of the meat on the cow, the beef tenderloin is the meat located in the vertebrae of the cow, because each cow has only a small strip, so it is very precious, called the top of the beef, its most significant feature is that the fat is very low, almost all of them are lean meat, and it is tender and juicy.
Which part of the beef is tender and delicious, smart people specially pick these 4 pieces, the meat stall owner looks at the first part of the connoisseur: the second part of the beef tenderloin: the third part of the beef outer ridge: the fourth part of the beef eye: the beef brain [beef tenderloin fried asparagus] production: First, before the beef into the pot, must be marinated first, soda powder, tender meat powder, egg whites can not be used, but the starch can not be less. Second, beef and vegetables should be fried separately. Third, after the beef is cooked, it should be quickly stir-fried, slightly discolored, and immediately put out.
<h1 class="pgc-h-arrow-right" data-track="5" > the second part: the outer ridge of cattle</h1>
The outer ridge meat is above the tenderloin, flattened and long strips, and the fat content is higher than the tenderloin, and the flesh is soft and elastic.
<h1 class="pgc-h-arrow-right" data-track="5" > the third part: bull's eye</h1> meat
Bull's eye meat is a piece of meat between the beef ribs and the beef backbone, the meat is fat and lean, a bit like the shape of the eyes, so it is called bull's eye meat, its taste is soft and tender, and tender, and tender meat, but the fat is more than the tenderloin, eat tender and juicy.
<h1 class="pgc-h-arrow-right" data-track="5" > the fourth part: the upper brain of cattle</h1>
Beef on the brain meat, its position is near the shoulder of the cow, this part is rarely exercised, less fat than bull's eye meat, the meat is very tender and soft, is a good quality beef.
In summary, the analysis of the 4 pieces of meat is the top product of the cow, and the beef tenderloin is the top product, it is almost fat-free, the meat is tender and juicy and not chai, and the taste is the best.
The above 4 kinds of beef, suitable for Chinese stir-frying, Western-style steak, but not suitable for long-term stew cooking.
Which part of the beef is tender and delicious, smart people specially pick these 4 pieces, the meat stall owner looks at the first part of the connoisseur: the second part of the beef tenderloin: the third part of the beef outer ridge: the fourth part of the beef eye: the beef brain [beef tenderloin fried asparagus] production: First, before the beef into the pot, must be marinated first, soda powder, tender meat powder, egg whites can not be used, but the starch can not be less. Second, beef and vegetables should be fried separately. Third, after the beef is cooked, it should be quickly stir-fried, slightly discolored, and immediately put out.
The following is a description of how to fry tender, juicy, fragrant beef, and explain in detail why you want to do this during the production process, as well as precautions and so on.
Ingredients: 200 g beef tenderloin, 1 asparagus, 1 red bell pepper, dark soy sauce, light soy sauce, black pepper, salt, sugar, starch, garlic and ginger
1． First the beef is cut into thick slices, and if the beef is cut too thinly, it will lose its tender and juicy taste.
Which part of the beef is tender and delicious, smart people specially pick these 4 pieces, the meat stall owner looks at the first part of the connoisseur: the second part of the beef tenderloin: the third part of the beef outer ridge: the fourth part of the beef eye: the beef brain [beef tenderloin fried asparagus] production: First, before the beef into the pot, must be marinated first, soda powder, tender meat powder, egg whites can not be used, but the starch can not be less. Second, beef and vegetables should be fried separately. Third, after the beef is cooked, it should be quickly stir-fried, slightly discolored, and immediately put out.
2． Mix the cut beef with dark soy sauce, soy sauce, black pepper, salt, sugar, starch, garlic and ginger and marinate for half an hour.
Beef marinated first, do not put into the pot and then go to the same seasoning, cooking time is too long, the beef will become old and chai.
Which part of the beef is tender and delicious, smart people specially pick these 4 pieces, the meat stall owner looks at the first part of the connoisseur: the second part of the beef tenderloin: the third part of the beef outer ridge: the fourth part of the beef eye: the beef brain [beef tenderloin fried asparagus] production: First, before the beef into the pot, must be marinated first, soda powder, tender meat powder, egg whites can not be used, but the starch can not be less. Second, beef and vegetables should be fried separately. Third, after the beef is cooked, it should be quickly stir-fried, slightly discolored, and immediately put out.
3． Heat the pot and pour a little oil, and after it is heated, pour some cold oil, which is also a method of imitating the hot pan cold oil in the restaurant.
The marinated beef is put down in the pan and stir-fried quickly, just a little discolored, and some of it is about to be served before it has completely changed color. The more you fry the beef, the older it gets, and after it is served, its own heat will continue to become ripe, and it will be returned to the pot later, so grasping the final taste of this scale will be tender and juicy.
Which part of the beef is tender and delicious, smart people specially pick these 4 pieces, the meat stall owner looks at the first part of the connoisseur: the second part of the beef tenderloin: the third part of the beef outer ridge: the fourth part of the beef eye: the beef brain [beef tenderloin fried asparagus] production: First, before the beef into the pot, must be marinated first, soda powder, tender meat powder, egg whites can not be used, but the starch can not be less. Second, beef and vegetables should be fried separately. Third, after the beef is cooked, it should be quickly stir-fried, slightly discolored, and immediately put out.
4． When stir-frying beef, the other pot boils half a pot of water, puts some salt, drops a few drops of oil, and blanchs the asparagus and changes color.
Which part of the beef is tender and delicious, smart people specially pick these 4 pieces, the meat stall owner looks at the first part of the connoisseur: the second part of the beef tenderloin: the third part of the beef outer ridge: the fourth part of the beef eye: the beef brain [beef tenderloin fried asparagus] production: First, before the beef into the pot, must be marinated first, soda powder, tender meat powder, egg whites can not be used, but the starch can not be less. Second, beef and vegetables should be fried separately. Third, after the beef is cooked, it should be quickly stir-fried, slightly discolored, and immediately put out.
5． Stir-fry the bell peppers in a different wok to change color, then blanch the asparagus in water, stir-fry evenly and season with salt.
Which part of the beef is tender and delicious, smart people specially pick these 4 pieces, the meat stall owner looks at the first part of the connoisseur: the second part of the beef tenderloin: the third part of the beef outer ridge: the fourth part of the beef eye: the beef brain [beef tenderloin fried asparagus] production: First, before the beef into the pot, must be marinated first, soda powder, tender meat powder, egg whites can not be used, but the starch can not be less. Second, beef and vegetables should be fried separately. Third, after the beef is cooked, it should be quickly stir-fried, slightly discolored, and immediately put out.
6． Then put the beef fried in front of the pot, quickly stir-fry evenly, and then you can start the pot and plate.
Which part of the beef is tender and delicious, smart people specially pick these 4 pieces, the meat stall owner looks at the first part of the connoisseur: the second part of the beef tenderloin: the third part of the beef outer ridge: the fourth part of the beef eye: the beef brain [beef tenderloin fried asparagus] production: First, before the beef into the pot, must be marinated first, soda powder, tender meat powder, egg whites can not be used, but the starch can not be less. Second, beef and vegetables should be fried separately. Third, after the beef is cooked, it should be quickly stir-fried, slightly discolored, and immediately put out.
Delicious and tender asparagus stir-fried beef is ready, have you learned? Remember these points, your fried beef is more tender and juicy than the restaurant's
Which part of the beef is tender and delicious, smart people specially pick these 4 pieces, the meat stall owner looks at the first part of the connoisseur: the second part of the beef tenderloin: the third part of the beef outer ridge: the fourth part of the beef eye: the beef brain [beef tenderloin fried asparagus] production: First, before the beef into the pot, must be marinated first, soda powder, tender meat powder, egg whites can not be used, but the starch can not be less. Second, beef and vegetables should be fried separately. Third, after the beef is cooked, it should be quickly stir-fried, slightly discolored, and immediately put out.
<h1 class="pgc-h-arrow-right" data-track="5" > first, beef into the pot, must be marinated first, soda powder, tender meat powder, egg whites can not be used, but starch can not be less. </h1>
<h1 class="pgc-h-arrow-right" data-track="5" > second, beef and vegetables should be fried separately. </h1>
<h1 class="pgc-h-arrow-right" data-track="5" > third, beef should be quickly stir-fried after the pan, slightly discolored, immediately put out. </h1>
