Recipe: Beef is not smooth, not hard, and homely treatment method 30 years experience master small secret recipe

Home Cooking Recipe: Beef is not smooth, not hard, and homely treatment method 30 years experience master small secret recipe

Notes:

Beef is rich in amino acids and protein and is one of the most common ingredients, often used to cook a variety of dishes. When making beef at home, it is often fried and found to be hard and firewood, and even stuffed with teeth, without the tender and smooth taste of the outside restaurant. In fact, it is only a step away from the treatment of beef. After mastering this secret cooking, you can make a variety of beef dishes.

Ingredients:

Steps:

  1. Home Cooking Recipe: The method of home-cooking is not suitable for meat, meat, pork, beef, and beef.

    The method of home-cooking is not suitable for meat, meat, pork, beef, and beef.

  2. Home Cooking Recipe: Cut the willow line with the beef grain, cut off the water, rinse the blood, and control the water.

    Cut the willow line with the beef grain, cut off the water, rinse the blood, and control the water.

  3. Home Cooking Recipe: Ginger ginger after cutting, or break with a cooking machine.

    Ginger ginger after cutting, or break with a cooking machine.

  4. Home Cooking Recipe: The purpose is to squeeze the ginger juice.

    The purpose is to squeeze the ginger juice.

  5. Home Cooking Recipe: 20g of egg white, 1 scoop of ginger water, half a spoonful of soy sauce, half a spoonful of sugar, half a spoonful of salt, 1/3 scoop of baking soda (do not add more), 1 scoop of water starch.

    20g of egg white, 1 scoop of ginger water, half a spoonful of soy sauce, half a spoonful of sugar, half a spoonful of salt, 1/3 scoop of baking soda (do not add more), 1 scoop of water starch.

  6. Home Cooking Recipe: Grab for 1 minute until the sizing feels sticky and pickled for 15 minutes.

    Grab for 1 minute until the sizing feels sticky and pickled for 15 minutes.

  7. Home Cooking Recipe: The pickled beef is covered with 25g raw oil cover and immersed for two hours. When immersed, the oil molecules will penetrate into the meat. When the pan is fried, the oil molecules will rapidly expand and destroy the crude fiber of the beef. The fried meat will be tender and smooth. The hotel uses a large box, one-time dipping a dozen kilograms of pork or meat slices for use. If you think that the immersion time is too long, you can dip it in the refrigerator at night, and use it at noon the next day or at noon for the evening. The tender meat is super good.

    The pickled beef is covered with 25g raw oil cover and immersed for two hours. When immersed, the oil molecules will penetrate into the meat. When the pan is fried, the oil molecules will rapidly expand and destroy the crude fiber of the beef. The fried meat will be tender and smooth. The hotel uses a large box, one-time dipping a dozen kilograms of pork or meat slices for use. If you think that the immersion time is too long, you can dip it in the refrigerator at night, and use it at noon the next day or at noon for the evening. The tender meat is super good.

  8. Home Cooking Recipe: After learning this trick, I couldn't wait to make a black pepper and beef tenderloin. I almost felt so moved when I ate my mouth. It was tender and soft, and it was full of juice. It was no longer the taste of the hard state. Https://www.xiachufang.com/recipe/102767122/

    After learning this trick, I couldn't wait to make a black pepper and beef tenderloin. I almost felt so moved when I ate my mouth. It was tender and soft, and it was full of juice. It was no longer the taste of the hard state. Https://www.xiachufang.com/recipe/102767122/

  9. Home Cooking Recipe: Fish-flavored pork is also treated like this. Https://www.xiachufang.com/recipe/102773206/

    Fish-flavored pork is also treated like this. Https://www.xiachufang.com/recipe/102773206/

Tips:

1. There is no need to put more baking soda. After putting more, there is a pungent smell, which will have an impact on the original taste of the meat. 2. You can also use the baking soda to grab the meat, marinate for 15 minutes, then rinse with water, and then carry out the next pickling.


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