A friend came to tell me how to cook tender beef in hot pot. It's tender and delicious, and it's not firewood! There are relatives running hot pot restaurants at home, so it's easy for me to cook some hot pot dishes at home. It's cold in winter, so it's necessary to eat hot pot, which can not only drive away the cold and warm the body, but also has the function of health care sometimes. Hot pot can be light or spicy. Considering that there are children at home, beef with sauerkraut is not too heavy, and tender beef is the most suitable. However, if you learn to cook tender beef, you will definitely be better at cooking spicy beef. Haha, you can make two flavors after learning the same! If you are a shrewd friend, you can deduce it from cooking or cooking.

The material needed to make tender beef: beef, in fact, can be eaten in many parts. For routine practice, I suggest choosing snowflake meat or beef tenderloin, or even whole Niu Lin meat. Followed by beer, salt, pepper, sesame oil and starch. Hotpot restaurants mostly use tender meat powder or baking soda to tenderize beef, but at home we suggest you try beer.

Exercise:

First of all, the beef you buy should be stripped of its fascia. Generally, meat sellers handle it here. Bought beef has no fascia and can be cut directly. Slice, the thinner the better, the shorter the blanching time. Those who are not good at cutting can be frozen and hardened in the refrigerator before slicing.

Put the cut beef into a large pot, pour a proper amount of beer, and stir it quickly in one direction so that the beef can fully absorb the beer. Then add salt, pepper and sesame oil and stir well in one direction.

Then add egg white and starch, which can be corn starch or pea starch, and stir quickly in the same direction for 2 minutes again.

Cover the mixed beef with plastic wrap, put it in the refrigerator for half an hour, and put it directly on the plate when using. Want to eat spicy beef, add Chili powder and pepper powder, and dip the seasoning evenly. Don't eat spicy beef, tender beef, spicy beef is unacceptable to most people, and the taste is too overbearing.

The next step is to rinse the beef. When rinsing beef, keep the pot boiling, rinse one by one, and then take it out until it changes color. Because it is sliced, it is easy to cook and can be eaten in about 30~40 seconds. The blanching time is not fixed, depending on the thickness of the meat slices, the color can also be changed.

Tips:

1, beef must be cut against the grain without fascia, that is, crosscutting, which is one of the keys to beef.

2. Beer and egg white are the second key to beef tenderness.

3. You need sesame oil when curing. If you think beer tastes bad, you can mix water with baking soda and beat it into beef slices several times.

4, blanching time should not be too long, just change color.