1, from the chest to the waist. The beef fiber in these parts is delicate, tender and juicy, especially suitable for steak or whole tender roast. Beef from other parts, the most suitable part for roasting is tenderloin.

There are many kinds of beef. There are nearly ten kinds of leg meat and breast meat sold in supermarkets, but there are many famous dishes in western restaurants and fat beef hotpot restaurants. T-bone steak, naked eye fat beef, upper brain, etc. , it's dizzying. In fact, the taste and taste of beef in different parts are different, and the practice is also very different.

What beef is better for mutton kebabs?

1. Half-fat sirloin is the most suitable for barbecue beef skewers, followed by tenderloin, that is, lean meat at the bottom of cattle.

2. The outer ridge is the beef tenderloin, which is tender and smooth, and is the best choice for steak. It can also be used to roast beef skewers. There is a circle of white meat tendon on the outer ridge, which is hard and chewy, and is more suitable for young people and people with good teeth.

How to roast beef tender but not old?

1, choice of meat quality: there are many parts of cattle, and the taste of beef in different parts is different. It is best to choose beef tenderloin. This part of the meat is tender and tender, and it is the most tender piece of beef. If you change it to beef tendon, the effect will be much worse.

2. Cutting method of beef: As we all know, the texture of beef is very long. If you want to roast and chew, it is best to cut against the grain of meat, that is, choose the place perpendicular to the grain. The cut beef is short in texture and easy to cook and eat.

3, heat: when roasting beef, it is best to use a small fire, if you use a big fire, it is easy to roast.

4. Pickling: Pickling is very important. Beef can be marinated with cooking wine, pepper and spiced powder. The function of salting is not only to make beef more rich in flavor, but also to greatly reduce the fishy smell of beef and improve the edible taste. It should be noted that egg white should be added at last, which is the key step to make beef taste tender.

Which part of beef is best for mutton kebabs?

1. Which part of roast beef should I choose?

1. tenderloin

There is more lean meat on the meat and more fat in the meat, which is suitable for barbecue.

Step 2 tenderize the waist

Internal muscle is between the upper tenderloin and the lower tenderloin, which is a part of beef tenderloin, the largest section of beef and the most advanced and tender part of beef. The fat content is moderate, no more or less, suitable for baking. For example, filet mignon, which we often eat on weekdays, is roasted with this kind of meat.

3. Lower tenderloin

The lower loin, also known as the waist back, is the tail of the sirloin. Its meat is slightly tender than tenderloin, but it is also very delicious. You can also choose this kind of meat for barbecue on weekdays.

4. beef ham

Beef ham is a place where cattle often move, so this piece of meat is thicker, but it has less fat content, and it can also be roasted on weekdays. Suitable for friends who want to lose weight, but this kind of meat is the most common way to make stuffed buns in jiaozi.

Roast Beef

5. Beef steak

Steak is also very solid, but the fat content is relatively high, so friends who want to lose weight on weekdays should not roast it.

Second, how to choose beef

1. Beef When choosing beef, you need to look at the color of beef. Normal fresh beef is bright red. The surface fat is evenly distributed and shiny, and the appearance feels dry but not wet.

2. Especially in winter, a thin air-dried film will be formed on the surface of beef, and the color of fat is cream, but if it is stale beef, the color is dark red, dull and the fat is a little yellow.

3. You can also feel the feel of the cow. Fresh beef is more elastic. If you press it with your fingers, the pressed part will immediately return to its original state, and stale beef cannot return to its original state after being pressed.

4. You can still smell the smell of beef. Fresh beef has the taste of fresh meat, but stale beef has a smell or an unpleasant smell.

Beef is rich in nutritional value and protein, and its amino acid composition is more conducive to human absorption, so it is a good choice for daily health care.

Authentic barbecue beef pickled formula

How can barbecue beef be marinated to taste tender?

First, the way of curing kebab beef:

The first step is to prepare beef and mutton in advance.

Wash beef and mutton and cut into pieces. Put it in a basin for later use.

Pay attention to this step. Don't soak beef and mutton in water, which will soak the hemoglobin concentration in beef and mutton and lose nutrients.

The second step is feeding.

Put some seasoning in the cut beef and mutton pot.

Put a teaspoon of rice wine to remove the fishy smell.

Put three spoonfuls of soy sauce.

Put a spoonful of oil to eat and improve the taste.

The third step is to release water.

Adding a small bowl of water will make beef and mutton more tender.

Add a little more salt, just a little, because soy sauce has long been ignored.

Step four, beat all the raw eggs evenly.

Basically, it's just one egg and it's all over.

Put two handfuls of cassava starch.

Step five, mix.

Rub the beef and mutton hard to make the beef and mutton taste good.

Step six, pickling.

Marinate the prepared beef and mutton in a cool place for two hours.

That pickled beef and mutton will be rotten and delicious when cooked.

FREQUENTLY ASKED QUESTIONS

Be careful not to put too much salt, because soy sauce and oil are salty. There is also a small bowl of water to ensure the tenderness of beef and mutton.

2. What is the formula for beef and mutton barbecue? How to make beef skewers delicious?

Beef and mutton is a kind of nutritious meat food and the second largest meat food in China. Its protein content is rich and colorful, beef and mutton are low in fat and high in nutrients. It can be cooked, kebabs can be roasted, fried and so on. There are many ways to eat it. Beef mutton skewers with seasoning are delicious and attractive. Let's take a look at the formula of beef and mutton barbecue first.

How to marinate the barbecue beef skewers? The main ingredient is semi-fat beef brisket, and the auxiliary materials are onion, garlic, fresh basil leaves and green pepper.

Manufacturing process:

1. Semi-fat and lean sirloin cleaning

2. Cut beef and mutton into small pieces, onion and garlic into semicircles, cut into hard particles, and chop basil leaves.

3. Add onion, garlic, basil leaves, light soy sauce, color a little soy sauce, and mix in black pepper.

4. Add trace vegetable oil and stir. Marinate for more than four hours. Stir every 30 minutes for easy tasting.

5. Cut a small piece of green and red pepper, and cut the remaining half of green and red pepper into the same size.

6. Put green and red peppers, shallots and pickled beef mutton skewers on bamboo sticks, put them in the heated electric oven, bake them at 220 degrees for four minutes, take them out, brush them with pure honey, and bake them for another four minutes.