How to make beef ground delicious (how to make beef ground delicious and tender)

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List of contents for this article:

• 1、How to stir-fry beef ground is delicious and tender
• 2、How to stir-fry beef grounds
• 3、What can I do with the remaining meat residue of French beef consomme?
• 4、How to ask for beef grounds ~

How to stir-fry beef ground is delicious and tender

1. Choose tender beef: It is best to use beef tenderloin for stir-fried beef grounds. This is the most tender part of beef. The price is moderate and very suitable for stir-frying. Beef hind leg meat and beef tenderloin are also good choices. The meat is firm and tender. Beat the beef: Destroy the fibrous tissue: Place the beef on the cutting board and gently pat it with the back of the knife or rolling pin to destroy the fibrous tissue of the beef and release the gravy, making the beef taste softer and tender.

2. Fast frying at high temperature: When frying beef, you need to stir-fry at high temperature to maintain the tenderness and taste of the beef. Appropriate amount of seasoning: Add appropriate amount of seasonings, such as salt, soy sauce, cooking wine, etc., according to personal taste to enhance the flavor of beef. Through the above steps, you can stir-fry beef grounds that are both delicious and tender. Remember to keep the fire strong during the cooking process and stir fry quickly to prevent the beef from getting too old and hard.

3. The beef grounds need to be marinated to remove the fishy smell and make them tender, and then stir-fry quickly over medium heat to match the vegetables and seasonings. Control the heat and time to stir-fry to produce a tender and juicy taste. The specific operations are as follows: Choose fresh and non-fishy beef, and give priority to the tenderloin or tender shoulder parts, which will make the meat more delicate. Cut the beef into thin slices 3 mm thick. If it is too thin, it will be easy to stir-fry, but if it is too thick, it will be difficult to cook.

4. Q: How to judge whether the beef is cooked? A: Observe that the color of the meat slices changes from red to brown, no blood seeps out on the surface, and the texture is firm and not loose. Q: Can it be made with frozen beef? A: Yes, but you need to completely defrost it to room temperature in advance and use kitchen paper to dry up the water to avoid affecting the curing effect. Through the above steps, the beef grounds can present a tender outside, fresh, fragrant and juicy taste. With the freshness of vegetables and the layered feeling of seasonings, it is suitable as a home-cooked fast-hand dish or a side dish with wine.

How to stir-fry beef grounds

Heat the pan to cool the oil: Pour appropriate amount of edible oil into the pan and cook until it is 60% hot (slightly smoky on the oil surface) to avoid the high temperature causing the meat slices to stick to the pan. Stir fry beef: Add the marinated beef grounds and stir fry quickly over medium heat until color changes (about 1-2 minutes). At this time, the surface of the meat slices is solidified and the juice still remains inside. Add vegetables: Add chopped onions, green peppers and other vegetables, and continue to stir until the vegetables are soft and fragrant (about 2 minutes). The fragrance of the vegetables can neutralize the fishy smell of the meat.

Stir fry beef: Pour the marinated beef ground into the pan, spread it quickly with a shovel, and keep frying on medium heat until the meat slices are discolored and the surface is slightly charred (about 2-3 minutes). Key points: Avoid frequent turning and allow the meat slices to fully contact the bottom of the pot to form a charred layer and lock in the juice. Add vegetables: Add shredded onions, green pepper pieces and other vegetables, and continue to stir until the vegetables are soft and fragrant (about 1-2 minutes).

The beef grounds need to be marinated to remove the fishy smell and make them tender, then stir-fry quickly over medium heat to lock in the juice, and stir-fry with vegetables and seasonings to create a tender and juicy taste. The specific operations are as follows: Selection of materials and preparation of meat: Choose fresh, non-fishy beef, and recommend sirloin or tender shoulder meat, which will be more tender. Cutting: Cut the beef into thin slices about 3 mm thick, ensuring uniform heating and easy to cook.

Cooking steps stir-fry the beef ground: Heat the pan to cool the oil, put the marinated beef ground into the pan, and stir-fry over medium heat until the beef changes color. Add vegetables: Add onions, green peppers and other vegetables into the pan, stir fry with the beef ground until the vegetables are soft. Seasoning: Add appropriate amount of soy sauce, soy sauce, cooking wine and white sugar, stir well, so that the beef grounds and vegetables can fully absorb the flavor of the seasoning. Juice harvesting: Pour hot water or stock into the pan, slightly increase the heat, and stir fry quickly until the soup is dried.

What can I do with the remaining meat residue of French beef consomme?

Chop the meat filling, add chopped green onion, soy sauce, light soy sauce, salt, and cooking wine, heat some hot oil and pour on the chopped green onion, and stir well. If you think the meat filling is dry, you can soak some onion and ginger water and add it to stir. This will remove the fishy smell and make the meat filling more tender. Marinate for 15 minutes to make the meat filling delicious. The most important thing about steaming buns is to spread the dough. If the dough is not spread well, no matter how correct the steps are, it will not work.

Making beef soup: Use the rest of the roast beef with vegetables and soup to make beef soup.

Add water to the pot and bring it to a boil, add ginger slices, and then quickly put the marinated meat slices into the pot, and use chopsticks to divide them. After about five seconds, the meat slices change color and then turn off the heat to avoid overboiling. Remove the meat slices and serve them. Serve them with simple dips according to your taste. Ingredients for French beef consomme: beef, red wine, black pepper, eggs, onions. Production steps: Chop the beef into a puree to better release the meat aroma.

Put all the ingredients into the pan, taking care to clear the foam. Reduce the heat and continue to simmer for about 30 minutes until the soup is rich. Filter off the residue and enjoy the light and nutritious French beef consomme. Both of the above methods are suitable for consumption during fat-reducing periods. Beef, as a high-protein, low-fat meat, is a high-quality choice for fat-reducing meals. During the production process, pay attention to controlling the amount of oil and seasoning to maintain the fat-reducing effect.

Pour in 120 ml of red wine and bring to a boil. Add the stock, 1 piece of fragrant leaf and 1 small pinch of thyme and parsley (use fresh spices whenever possible, dry ones if available). Note: The broth can be commercially available concentrated beef broth, or it can be self-brewed clear chicken soup or beef bone clear broth. If not available, use clear water or stewed beef stew instead.

How to ask for beef grounds ~

1. Production steps: Prepare ingredients: Wash the beef, chop it or cut it into dices. Cut celery into shredded pieces. Shred onions, ginger, and garlic, and cut dried peppers into sections. Stir fry beef: Heat the pan with cold oil, add in the minced beef and stir fry until color changes. Continue to stir-fry until the minced beef is dry, so that the taste of the minced beef will be crispy. Seasoning and coloring: Add appropriate amount of flavor delta, stir fry evenly to color the beef grounds.

2. The method of beef grounds is as follows: Prepare ingredients: 300 grams of beef. Choose fresh, elastic beef, wash it, chop it or cut it into small pieces to better stir-fry the taste of the beef grounds. Accessories: 2 pieces of celery, washed and chopped into pieces; 1 dried pepper, chopped into pieces to add spicy taste; 5 grams of green onions, 3 grams of ginger, and 3 grams of garlic, shredded respectively to enhance the aroma.

3. First wash the beef and chop it or dice it according to your personal preference. Chop the celery into sections, shred the onions, ginger and garlic separately, and cut the dried peppers into sections for later use. Heat the pan to cool the oil, add the minced meat to the pan and stir-fry until it changes color. After the minced beef has completely changed color and dried, add the veda to add the aroma, then add the dried peppers, onion, ginger and shredded garlic, stir fry together. Stir fry until the beef is colored and slightly dry, add celery and continue to stir until the celery is cooked.

4. Wash the beef and chop it or dice it according to personal preference. Cut celery into shredded pieces, cut onions, ginger, and garlic into thin threads, and cut dried peppers into small pieces for later use. Next, heat the pan and cool the oil, put the minced meat into the pan and stir-fry until it changes color. After the minced beef has completely changed color and become slightly dry, add appropriate amount of Vita Delta to season. Then, put the dried peppers, shredded green onions, shredded ginger and shredded garlic into the pan and stir fry to allow the beef to fully absorb the aroma of the seasoning.

5. Preparation ingredients: 300 grams of beef, 2 celery, 1 dried pepper, 5 grams of green onions, 3 grams of ginger, 3 grams of garlic, 2 grams of verdant, 5 grams of salt. Wash the beef and chop it or dice it according to your preference. Cut celery into shredded pieces, cut onions, ginger, and garlic into thin threads, and cut dried peppers into small pieces for later use. Next, heat the pan and cool the oil, put the minced meat into the pan and stir-fry until it changes color. After the minced beef has completely changed color and become slightly dry, add appropriate amount of Vita Delta to season.