Beef is rich in protein and creatine. Its nutritional composition is closer to human needs than pork.
It is about to enter summer, and the hot weather makes many people feel that they should eat less beef, thinking that beef is a patent in autumn and winter.
In fact, this is a misunderstanding of beef in the traditional diet concept. The weather in summer is hot and consumes a lot, especially for people who do manual labor or do more exercise and fitness. Eating beef can provide them with high-quality energy needed by muscles and cells.
Eating beef in summer gets angry?
Beef, like other animal proteins, can be eaten in all seasons. It won’t make you "get angry" by itself. The cause of getting angry lies in the cooking methods and ingredients, such as star anise, pepper and pepper.
If you want to avoid getting angry when eating beef, you can choose the method of "cold and hot collocation". When cooking beef, add some cool vegetables and stew them together. Such as carrots, potatoes, mushrooms, cabbage and so on.
In ancient times, it was said that beef is the second largest meat food in China, second only to pork, and enjoys the reputation of "the favorite among the meat".
I believe many people still like to eat beef, so how do you clean the beef you bought? Many people directly rinse the beef with clear water and then start slicing or blanching.
In fact, the more boiled the beef, the dirtier it is! There are a lot of blood clots in beef. After blanching, the blood clots are all condensed in beef and can’t get out at all. In this way, the smell of beef must be very heavy!
Teach you a trick to clean beef correctly:
Tips for cleaning beef
/cleaning/
Step 1: Put the bought beef under the tap and rinse it with running water. First, rinse off some bacteria and dirt on the beef surface. Then prepare a bowl or basin and pour a proper amount of warm water into it.
Note: Washing any meat with warm water not exceeding 50 degrees can wash away the blood of meat products.
Step 2: The next step is very important, which is to add a proper amount of salt and a spoonful of white vinegar to warm water.
White vinegar and salt have bactericidal effect, and warm water can soak blood out of beef. Rub the beef slowly with your hands.
At this time, we will find that the dirty things fled out actively ~ blood foam and blood clots all floated on the water.
Step 3: Take out the beef, then pour in the right amount of water and wash it several times. The beef washed in this way is tasteless and very clean.
It is also very important to blanch the beef after cleaning.
/drowning/
Practice: put the cleaned beef into a cold water pot. Remember, it must be a cold water pot.
Then add an appropriate amount of onion, ginger and garlic to the pot, cover the pot and simmer for about 4 minutes. At this time, we will find a layer of dirty things floating on the water.
Skim off these dirty things, then fish out the beef, put it in clean water and rinse it again.
Doing so can make beef cleaner. Moreover, we can kill two birds with one stone by adding onion, ginger and garlic to the pot, which can remove some fishy smell of beef itself.
Through these two steps, the treated beef is very clean and has no fishy smell at all. Whether we use it to braise in soy sauce or make soup, the taste will be much better than that of beef processed by ordinary methods before.
Especially when we are cooking soup, we will find that the meat quality of beef will be more tender and firm, and it will be more delicious.
There is still a problem with eating beef-the stew is not bad!
You can’t even chew ~ ~
Stewing time is too short to cook.
It’s easy to get old after a long time
It’s really delicious beef, but it’s not easy to cook!
How can beef be stewed?
First, choose the meat to make it soft and tender.
Choose fat and thin meat.
Whether it is frying or stewing, choosing the fat and thin one will be more tender than the pure thin one.
It’s better to try beef rib stew, cut into hob pieces, rich in oil, and stewed tender tendons in it, which is rich in taste. You can also choose bovine tendon, the anterior tendon is more tender and the posterior tendon is good. Cutting hob blocks or small pieces will do. Cattle tendon rots quickly, and usually it will be cooked just right after stewing for one and a half hours.
Choosing the right part is the key.
Choosing the right part is the key, and it depends on your cooking method. Fresh meat is suitable for frying and scalding hot pot, and beef brisket, beef tendon and tail are suitable for stewing.
Second, the prelude to cooking, there are doorways to deal with beef
The fibers of the meat are interrupted first.
Cut off the fiber directly with a pine needle or a pine hammer, and then fry, fry or stew it.
You can also use the back of the Chinese kitchen knife to pat the meat or the side of the knife and photograph the fascia of the meat spreading.
Vertical texture meat block
Pay attention to the meat when you cut it. Don’t cut it along the grain, but cut it perpendicular to the grain.
Cured meat has a doorway.
Marinate the beef with baking soda powder and starch for more than half an hour, and the beef will be tender.
When pickling, you must add blending oil first, and you can’t add salt. The salt will dehydrate, and it will be old no matter how it is cooked!
You can also squeeze some lemon juice when pickling. Fruit acid can destroy the tissue of meat.
Third, the small coup when stewing beef
Use tea skillfully, only add boiling water.
If it is stewed, wrap a pinch of tea with gauze, which can enhance the flavor and make the beef tender faster. Add enough water at one time. If water must be added halfway, add boiling water instead of cold water.
Honey or red wine proteolytic protein
When stewing, put some honey or red wine, both of which contain enzymes and proteases that decompose animal proteins, which can make the meat soft, but honey will be decomposed before the broth is scalded.
Sugar and vinegar destroy the cell structure.
Sugar and vinegar can destroy the cellular structure of beef and make its meat soft and rotten. You can also simply put one or two hawthorn instead, and the effect is the same. Because hawthorn contains a certain amount of lipase and maslinic acid, it can promote lipolysis and improve the activity of proteolytic enzymes, and the main components of meat are protein and fat.
Use beer instead of water.
Using beer instead of water, the approximate ratio is two Jin of beef and a bottle of beer. Even beef tendon can be stewed in two hours!
Add soybean sauce and tomatoes, soft and delicious.
When you stew beef, add some soybean sauce and stew it in a pressure cooker for 20 minutes. After coming out, the soup is particularly good and soft.
Beef stew with tomatoes is king. If you don’t want tomatoes to dominate, just add one or half. Beef rots quickly and tastes better.
These are some tips about stewing beef.
If you have other ways to stew beef,
Welcome to share with us all in the message!
Source: Quality Living Home (gzlshzs)
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Original title: "Don’t wash beef with clear water, teach you a trick, and dirty things will come out by themselves! 》
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