A list of the contents of this article:

How to marinate hot beef?

Step one, prepare the beef. Wash the beef and cut it into slices. Put it in the basin and set it aside. Pay attention to this step do not soak the beef in water, it will soak the hemoglobin out of the beef, losing nutrition. The second step is to release material. Put some seasoning in the sliced beef bowl. Put two tablespoons of cooking wine to get rid of fishy. Put three tablespoons of soy sauce.

The curing method of homemade roast beef is as follows: shredded onion, put sliced beef in a basin, add shredded onion, appropriate amount of Korean chili sauce, right amount of ginger powder, right amount of black pepper, right amount of cumin powder, right amount of white sugar, right amount of oyster sauce, right amount of 13 spices, right amount of cooking wine, right amount of braised soy sauce.

Make sure the beef is completely soaked in marinade for better taste. Then, seal the mouth of the bowl with plastic wrap and put it in the refrigerator to marinate. The pickling time varies according to your taste, but it is generally recommended to marinate for 6 to 12 hours so that the beef can fully absorb the taste of the marinade.

Wash the bought fresh beef, soak it in cold water for more than 2 hours, then pour out the blood and cut it into cubes of about 6 × 6 cm. Open the package (specially boiled beef, which is available in the market seasoning shop), sprinkle it on the beef, then stir well and place for more than 2 hours.

How can the beef be pickled more tender?

First of all, pay attention to the knife edge, cut strips along the grain, cross-grain slices, and then use soy sauce, cooking wine, sugar, eggs, dry starch and a little baking soda (the ratio of meat to baking soda is 60:1, do not add more), adjust the juice with water, mix well with sliced beef and marinate for 15 minutes.

The boiled beef should be pickled before it tastes tender. So you can directly add fresh beef to some of your favorite seasonings, and then add a little lemon juice, which tastes good.

Make every piece of beef pickled. Then add a little salt to it. Salt allows beef to absorb water quickly so that it is tender. After the beef is starched, add the prepared egg whites, pour in the beef, and continue to grasp evenly. Add starch and keep scratching. Finally, add oil to finish the pickling, so as to ensure that the water of the beef is not running.

Wash the beef and loosen the meat with a knife. Cut into evenly thin slices. Add salt and cornflour. Grab hard and massage the beef for ten minutes. Let the salt and cornflour blend completely with the beef. Boil the water and put in the sliced ginger. Slowly put the beef into the pot with chopsticks.

What are the tips for curing roast beef?

1. I think the curing method of roast beef is as follows: mix the chopped beef with garlic, ginger, onion, green pepper and other ingredients, add salt, black pepper, light soy sauce, cooking wine, oyster sauce and other seasonings to marinate for 30 minutes. Bake for 10 minutes, then brush with honey and lemon juice for 5 minutes.

2. After mixing evenly, add cooking oil and seal the oil! Cover with a layer of cling film and marinate for about 2 hours. Barbecue beef should choose which part of the tenderloin meat on the lean meat is more, and the meat mixed with more fat, suitable for barbecue.

3. Put on gloves, grasp the beef and seasoning evenly with your hands, the beef becomes sticky, the seasoning is fully mixed on the beef, sprinkle with salad oil, grasp well, and lock in the moisture of the beef. Cover with plastic wrap and marinate for half an hour to 1 hour. When the time comes, put the beef and onions in a roasting pan and spread it out to roast the beef.

4. Then prepare a pan, and those who have electric cake bells at home can also use electric cake bells. Here, take the pan as an example, heat the pan over high heat, then pour in a small amount of cooking oil, and then add the right amount of pickled beef and other side dishes. After roasting and turning, the beef will become ripe.

How to pickle a large piece of beef to make it red inside and outside?

The first step, to be Beef Seasoned with Soy Sauce, you must use beef tendon meat, which is crisp and chewy. Rinse beef tendon meat, soak in clean water for 4 hours, soak out blood water, can effectively remove fishy smell, this is the first time to soak.

Material: select the hind leg of the cow, remove the tendons and collaterals, and cut into strips of meat 45 cm long, 1-5 cm thick and 2-3 cm wide according to the meat stripes. Pickling: mix the seasoning well with the meat blanks and marinate in a jar for 5 to 7 days. If the meat is large, the time should be extended, and the jar should be turned continuously to make the salt seep into the deep muscle.

Add water to the raw beef and make sure you don't add too much, just add 5 grams below 30 jin. Soak for 8 hours, then cook it the same color inside and outside.

Chefs ask for advice on how to marinate beef so that it will be very tender.

1. How to marinate slippery and tender beef and then cut it into thick slices and bleach it. Drain the bleached beef, put it in a basket, put a small bowl on the bottom of the tray, put the basket of beef in the basket, and put it in the freezer for 12 hours. Take the beef out of the refrigerator, thaw it naturally, and suck in water again.

2. Adding water usually wants to flood fresh and tender beef slices, and an appropriate amount of water must be added in the pickling process, so as to prevent beef from shrinking and hardening due to dehydration, and when pickling beef with white sugar, add the right amount of water. it can also make the beef slices expand due to water absorption, which can alleviate its toughness and hardness.

3. Wash the beef and loosen the meat with a knife. Cut into evenly thin slices. Add salt and cornflour. Grab hard and massage the beef for ten minutes. Let the salt and cornflour blend completely with the beef. Boil the water and put in the sliced ginger. Slowly put the beef into the pot with chopsticks.

4. Beef should be marinated with egg white, baking soda, starch and oyster sauce. Preparation materials: egg white, baking soda, starch, oyster sauce first cut the beef into the bowl. Then pour in some oyster sauce. Stir well. Add a little baking soda. Then add egg white. Add a little more starch.

How to marinate raw beef in proportion to jin

Formula: beef 1 jin of food powder 8% salt 5% monosodium glutamate 8% cornflour 3 money light soy sauce a little water and oil. The technique is also very important, the amount of water added depends on the age and tenderness of the beef and its own water content, no, you come to me.

Seasoning: salt 6 jin, ginger 2 jin, sugar 2 jin, liquor 2 jin, sesame oil 4 jin, pepper 300 grams, pepper powder 300 grams, sodium nitrite, 1 kg, spices 200 grams. The specific method selects the beef back twist meat and leg heart meat, accounting for about 20% of the total beef.

The pickling ratio of jin beef is 5 yuan for axe powder, 3 for loose meat powder, 8 for salt, 8 for monosodium glutamate, 2 for light soy sauce, 2 for old soy sauce, 4 taels for fresh water and 5 for cornflour. After pickling, seal the noodles with peanut oil and store them in the freezer. Give it to me! You can ask me again if you have any questions.