[How to cut pork shreds correctly]_ cutting method _ how to cut
Our diet should be rich. In addition to vegetables, eggs should also have a variety of meat, so that the body can be more healthy.
Among them, meat food can make the body stronger, especially beef is more suitable for children who are growing up.
However, everyone has experienced that beef is particularly difficult to cut, especially shredding will be more difficult, so how to cut the shredded correctly?
Of course, it is better to cut along the texture of the beef.
How to cut the shredded beef to make it tender 1. First, use the back of the knife to gently pat the beef on both sides.
Because the beef meat is hard, tapping can destroy the fibrous tissue of the beef, so that the gravy in the meat is released, and the meat is soft and tender, close to the tender and tender texture.
2. Cut the beef horizontally and inversely (cut the fiber in the direction of cutting) to cut into half-finger pieces.
When beef is sliced, it must be cut into shreds to make it tender.
Because beef fiber is relatively thick, it must be cut in reverse.
3. After cutting the beef tenderloin, cut it into shreds.
That is, cut along the texture, because if you cut it against the texture, it will be easy to break and it will not look good.
How to fry beef shreds is smoother and tenderer, such as fried beef shreds is a classic little stir-fry, whether it is good or not, gradually the degree of beef tenderness, but as long as you master the three key steps of beef decoction, salted beef, boiled beef, fried beef shreds will neverold.
1. Selection of beef To make good fried beef shreds, you must replace it to be more tender beef. If you use sirloin slices to stir-fry, then it can only be marinated with lime water, so what is the cooking method?It is very important what raw materials are used.
The parts that should be selected for stir-fried beef. Generally speaking, beef fillets and shredded beef are mainly made of hind leg meat. The meat fiber in this part is relatively thin and the meat is firm and tender, so it is more suitable for fried beef slices or shredded meat.
There is another part of meat that we all know is beef tenderloin, which is more delicate, black pepper beef tenderloin and Chaozhou beef tenderloin in some Cantonese dishes, so these two parts are mainly used for cooking meat.Now we have the choice of raw materials.
2. Preliminary processing of beef If you choose the shank of beef, it will be processed in one step.
Because there will be one or two layers of fascia interspersed in the middle of the hind leg meat. Imagine a layer of fascia in the middle of a piece of beef. If it is tender, it will not bite.
Therefore, the fascia must be removed to maintain the tenderness of the meat.
However, to remove the fascia, a sharp knife is required.
If you do n’t have a sharp knife, ask the seller to help you pick it when you buy it, or you can go home and waste more than three or two pieces of meat. You can pick up the wasted meat and stew it, so the ingredients are OK.
3. How to cut beef Beef cutting is also very important. The old saying often says “sliced horizontally and shredded”.
“Sliced horizontally” means that if you want to cut beef slices, you have to cut them against the texture. What is called reverse texture? It means that the texture of the blade and beef is cut at 90 degrees, and the fiber is cut.Already.
“Sliced shreds” means that cut beef shreds must be cut along the texture, because if you cut the shreds against the texture, it is easy to break and it is not good-looking, it becomes beef filling, so it must be cut along and not easy to break.
4. Marinated beef is relatively old. Although the selected parts are relatively tender compared to other parts, in general, other meats are still relatively old, as some special seasonings must be added to achieve tenderness.
Baking soda flour (also known as food flour) is a more important seasoning for corned beef. Its chemical reaction in the meat can break the crude fiber in the meat. The real reason why the beef cannot bite is that the fiber is too thick. If the fiber is brokenIt will make the meat bite easily.
However, it should be noted that it takes time for the baking soda to break the beef fiber, which means that there is a process. Generally, after the beef is marinated, it needs to be sealed in the oil and put in the refrigerator for two hours. It is best to use it once a day and one night.More tender.
But there is also an aging period, which is not to say that baking soda will work indefinitely. Wouldn’t it put aside a few more days of this bowl of beef into a pool of blood?
Baking soda also has the effect of allowing the protein in the meat to absorb more water. The more water the meat absorbs, the more tender it is.
If you don’t put baking soda, the water absorption of beef will be slightly smaller, and this is exactly what it does.
The last is the method of cured beef. It is best not to put the baking soda directly in the meat. It is not uniform and the effect is not good. The correct method is to mix all the seasonings of the cured meat, including water, and mix them in little by little.The meat until the beef is completely absorbed.
Finally, add some egg liquid and dry starch and stir well. The purpose is to add a layer of shell to prevent water from vomiting. Then seal it with oil for two hours and use it.
5. Stir-fry the main points of the beef and stir-fry until the color changes.