How to size spicy beef and how to make the meat tender?

Beef sizing is the basic link of chef training, but chefs with different cooking skills naturally have different mastery of beef sizing methods and skills. How to ensure the tenderness of beef? What are the skills of making beef sauce? Is there anything special about the method of beef sizing? Today, the red kitchen. Com introduces 10 kinds of methods and skills of making beef paste by senior chefs for your reference.

1, material selection

The products of beef pulp should achieve the following effects: beef slices (silk) are bright red in color, full in shape, tender in meat quality and elastic in taste. This is very knowledgeable in material selection. Commonly used parts are beef tenderloin (above the leg), beef tenderloin (near the spine), beef plum (a lean meat next to suet) and beef leg (below the beef tenderloin).

Take beef slices as an example. Most hotels use beef tenderloin and plums as raw materials, but I think beef tenderloin is the best raw material for making beef slices, because beef tenderloin is dense and compact, and its air permeability is poor, and the tightness of tissue parts is also different (because some places of beef buttocks can exercise regularly, and some places can't). Although the slicing is well formed, the taste of the finished product is relatively uneven. Niumei is very good, but the cost is high, and the shape is easy to break, which is not very ideal.

Beef ham is the best choice for shredded beef, because its tissue fiber is filiform, and shredding along the grain is beneficial to molding. If beef tenderloin, beef shower and beef plum are selected as raw materials, one is fragile and easy to break, and the other is deformed by heat and oil, which is easy to disperse and rot.

2. Pulping process

After determining the material selection location, the technological process of beating beef is as follows: put beef tenderloin (without fascia) in the refrigerator for the next day or overnight, slice it, wash it, bleach it with blood, and squeeze it into pulp.

Fresh beef tenderloin should be stored in the refrigerator every other day or overnight before cutting, because the tissue fiber of fresh beef tenderloin has not completely died and the water molecules have not been decomposed, which brings great difficulties to the following pulping and water absorption, so the product has poor shape, poor taste and easy water seepage.

The next step is knife forming, and the beef slices should be cut from it. Because beef has strong contractility, it should be cut into slightly larger and thicker pieces with a thickness of about 0.3-0.4 cm.

After the knife is formed, it should be washed with blood, which is directly related to the color of the finished product. If the blood is not washed clean, the finished product will be dull and black. Rinse the meat slices under running water for about 2 hours, and then squeeze the water out of the beef slices one by one with a cotton towel (squeeze vertically with your hands, don't twist). This sloppy step is conducive to absorbing energy and absorbing more water.

3. Pulp materials

The following focuses on the cutting of beef slices. Take 10 kg of clean beef slices as an example. The amount and order of cutting are as follows: firstly, homogenize 15 g of tender meat powder with 250 g of clear water for later use, take 25 g of edible powder (marked with a hammer on the package) and 30 g of salt, and then put the beef slices in and knead until the viscosity is very high and thick. Then add 20 grams of orange flavor food pigment, 4 grams of orange flavor food pigment, 5 grams of chicken essence, 5 grams of monosodium glutamate, 8 grams of American fresh soy sauce, 5 grams of oyster sauce, 25 grams of seafood sauce, sugar 10 gram, and 200 grams of beer (it is essential for beer to be fragrant and tender), pour the homogenized tender meat powder into a basin, and gently grab the pulp until the beef slices are completely absorbed. Add 150g ordinary raw flour and 300g Jinbao brand super raw flour and mix them into aquatic raw flour, then add beef slices, and continue to stir until the beef slices fully absorb water and feel moderately dry and wet. Then, take 3 eggs, break them up, add beef slices and stir well. Put it in the box, spread a thin layer of salad oil and refrigerate for 2-3 hours (which is beneficial for beef cells to fully absorb water).

Because the amount of water absorbed by beef slices is not constant, we should constantly sum up experience in our daily work to achieve the best results. The mixed use of ordinary raw flour and super raw flour has its own advantages, because a little more ordinary raw flour will not stick like super raw flour and play a good role in bonding, while super raw flour has strong gluten and plays a role in making beef slices full, which is the spirit we often say. Eggs can play a double role of good barrier and smoothness, and the dishes made will be very smooth. In addition, the amount of salt should not be too large, because many other seasonings also contain salt.

Ten guiding schemes

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Scheme No.1

1, we make Hong Kong-style Cantonese cuisine with no pigment. The color of beef produced by putting pigment slurry will be extremely bright.

2. The original practice was blood washing of beef, but I didn't wash it, because the color of beef slices would be very light after washing, and soy sauce would be added to enhance the color when pulping.

3. Beef tenderloin is tender. If the feed powder and tender meat powder are put according to the proportion of the original text, the pulped beef is easy to be scattered and fragile, and it will be very bitter if the feed powder is put too much. If the raw material is beef and Mao Mao rain, the ratio may be similar.

4. Generally 10 kg of beef slices can eat 3 kg of water. Because the original text is beef tenderloin, there are few drafts, so it is normal to eat more than a catty.

5. There was too much raw powder in the original practice. 10 Jin of beef * * * put 450 grams of raw flour, like hanging paste.

Exercise:

Because cowhide is cheaper, we often use cowhide when making beef slices, and the cowhide slices need to be cut on it (that is, the lines perpendicular to beef). If you cut silk, it is generally not parallel to the grain, but oblique (that is, cut at an angle of about 30 degrees). The pulping process is as follows: freeze fresh beef in the refrigerator, then take out natural sliced beef for sizing, and the sizing ratio is 10 kg beef with 50 grams of monosodium glutamate, 25 grams of sugar, 20 grams of edible powder, 5 grams of tender meat powder, 50 grams of oyster sauce, 25 grams of light soy sauce and 25 grams of fresh soy sauce. After mixing well, put your fingers together.

Beat in the same direction until it feels sticky, then add a little water. While adding water, check the degree of draft and grab the meat and knead it. If there is dripping water, it means there is too much water. If it's sticky, you can definitely drink water, so you can pour in about 3 kg of water. After beating the water, put the beef in the refrigerator for 3-4 hours to make it full of water, then take it out and beat it well, add 3-4 beaten eggs, add about150g of dried raw flour and mix well, seal the salad oil and put it in the refrigerator for the next day. If you use it immediately, it may produce pulp or the effect is not good. Beef with good meat quality should be bigger than before.

Option 2

1, there is too much powder in practice, just put 15g or so. The beef produced by his pulping method is really tender, but it tastes bad and the meat is soft.

2, the washing time is too long, and the meat flavor and nutrients are washed away. Just wash away the dirty blood.

What you can buy here in Shanghai is basically beef mixed with water, which contains some water, so the amount of water you eat will be different.

4. Guangdong's pulping method is not to add salt, add a little oyster sauce and fresh soy sauce, which makes it delicious. If only pigment is used, the color will fade after refrigeration, and it is psychologically unacceptable to put so much pigment.

Beef with cucumber strips on its legs is generally shredded because of its thick fiber. If sliced, it is easy to be transparent into a net, while the tenderloin is relatively tight and suitable for slicing. Slices should be cut on it. 10 Jin of beef, put about 15 g of edible powder, 6 g of monosodium glutamate, 150 g of Meijia fresh soy sauce, 10 g of oyster sauce, 10 g of sugar and straw mushroom, mix well, and add about 5 g of orange red pigment and/kloc-0 to beef slices. Add common raw flour (imported raw flour is not allowed because it is sticky and brittle), mix well and knead by hand. Don't spit water, which means it's strong enough. If there is still water oozing from your fingers, it means that the water has not merged with the pulp, so it is easy to dehydrate if you put the oil seal in the refrigerator. In addition, the beef slurry should be cooked after it is done, so the beef slurry is mainly the basic taste of the slurry, and it does not need to be adjusted too heavily when seasoning.

Option 3

We chose frozen beef Mao Mao Rain, because there are few impurities in it, and it is easy to form after coming out. Thaw the beef (10 kg) slightly, slice the old tendons, soak it in clear water to wash away the blood (about 2 hours), and then put it into the spin-drying bucket of the washing machine to spin it dry (all the raw materials for sizing can be used, which is very easy to use, and it is laborious and expensive to use a towel) for about 3 minutes. In another pot, add edible powder 30g, pine meat powder 15g, salt 25g, monosodium glutamate 15g, sugar 20g, soy sauce 50g, soy sauce 5g, oyster sauce 10g, add water 8kg, and stir until the above materials are dissolved, then add beef slices, and apply force clockwise (about 20min).

Then add 200 grams of raw flour and beat it evenly again until it is thick. At this time, the water was completely knocked in. Add three egg liquids and beat well (note: beat the cornflour and eggs slowly, too hard will beat the water out. When flapping, you should keep a uniform flapping in one direction, physically activate the frozen tissue and absorb water. Put the beaten beef into a box, spread 150g raw salad oil on the surface, cover with plastic wrap and refrigerate for about 1 hour (the refrigerating time depends on the amount of raw materials, and 1 hour is enough 10 kg beef). Can be used to make boiled beef and smooth beef fillet.

Scheme 4

Select 10 kg of frozen beef tendon, remove fascia with a blade, cut into chunks with a thickness of 0.3 cm, naturally thaw, add 20g of edible powder and 10g of tender meat powder, add about 3kg of water while stirring, add10 eggs after 3kg of water is completely absorbed, mix well, add 30g of soy sauce, and repeat. The beef I cooked is very light in color, with eggs added, and the meat slices are very smooth and tender.

Option 5

1, blood washed away all the nutrients, and the original flavor of beef was gone.

2. The practice of adding pigments should be eliminated and absolutely not added.

The first is the selection of materials. Many parts of cattle can be used to make sliced meat or beef tenderloin, but only beef tenderloin is the most suitable, because beef tenderloin has less fascia, consistent muscle tissue, strong permeability, good water absorption, good molding effect and delicate taste.

Second, change the knife. Before changing knives, remove the fascia on the surface of beef tenderloin with a knife, and then put it in the refrigerator to freeze it to a semi-frozen state (the frozen beef tissue fiber dies, the water is not decomposed and it is not easy to lose, and it is easy to set when changing knives). Because beef is contractile, the meat slices should not be too thin (preferably about 3 mm) when changing knives. After the top silk of beef tenderloin is changed into wicker with a width of 2.5cm and a length of 5cm,

Finally, pulping, many chefs will add seasoning several times when pulping beef, which is not only a waste of time, but also too complicated. Here I introduce a simple and effective method, taking 10 kg of beef slices as an example: put the sliced beef slices into a big box, add 1 kg of water and 35 g of salt (pay attention to the amount of salt when beating beef tenderloin, because it will taste too heavy when cooking), 25g of monosodium glutamate, and 15g of chicken essence. And 30g of Andorff pine meat powder, gently stirred by hand, and allowed to stand for 2h (the purpose of standing is to unfreeze beef slices, and the second is to make the finished dish not easy to spit water). After the beef slices are completely thawed, add 250 grams of Dongfeng brand raw flour, 15 grams of custard powder and 2 eggs, slowly stir them in the same direction by hand, then put the beef slices into a box, seal them with a layer of vegetable oil, and put them in the refrigerator for 3-4 hours to achieve the best state.

Scheme 6

1. Both beer and liquor contain acetic acid. Although it has the function of enhancing fragrance, its disadvantage is that it is easy to sour and ferment. In summer, anything starch can't be put in wine, even if it is put in the refrigerator, it will ferment. Moreover, beer can only play a certain role in the method of roasting, but it can't play a role in flavoring when used in sizing.

2. Seafood sauce must not be put in beef.

3, you can't put too much pigment, 24 grams is almost half two, and the whole basin of water can turn red.

I usually choose beef tenderloin (beef tenderloin near the spine) as beef slices. The basic process is to make fresh beef slices. My pulping process is divided into two steps (taking 10 kg beef as an example):

1. Take a container and put 2kg of water, 20g of edible powder (opening the capillary fiber of beef), 20g of sugar (the edible powder has astringency, and adding sugar can neutralize and cover up the astringency), 20g of Andorff pine meat powder (containing salt), 0/0g of pepper (any poultry and livestock have fishy smell, and pepper can remove the fishy smell) and monosodium glutamate.

2. Rinse the beef slices with running water 1-2 hours, and dry them with a towel. Pour Haitian sauce king 150g, sauce king 100g, 50g of oyster sauce and 8 raw egg yolks into beef slices and knead until the viscosity is very high (oyster sauce and egg yolks are both sticky and seasoned with soy sauce). At the same time, according to the clockwise direction of first light and then heavy, first slow and then fast, first soft and then rigid, the beef will be fine until it absorbs water, then cover with plastic wrap and refrigerate for 3 hours, take out and stir, add 250 grams of wheat starch and 250 grams of raw flour, stir evenly, then add more than 500 grams of clean raw salad oil and stir until it is salad-like. At this time, it is basically formed (salad oil is added to keep the beef smooth and tender. Put the beef slices into a plate, spread a thin layer of salad oil, cover it with plastic wrap, and put it in the refrigerator for 5 hours before use.

Scheme 7

The proportion and sequence of materials used in my method are similar to that of Master Huang's method, but I choose fresh beef slices, then soak them in light salt water for 4-5 hours, soak the blood out of the beef, wash off the mucus, take it out and squeeze out the water, and then loosen the beef piece by piece with a clamp with small teeth, destroying the fiber tissue of the beef, so I don't use food powder that is bad for human body when pulping.

Scheme 8

The technological process of making minced beef by Master Huang was introduced in detail. For example, beef is first mixed with edible powder to destroy the fibrous tissue of beef. Generally, the meat quality of crude fiber has to go through such a process to make the meat tender. Add orange yellow and orange red pigment, as well as soy sauce, oyster sauce, seafood sauce, salt and so on. Used for coloring and flavoring; The purpose of adding water and beer is to make the meat tender and fragrant; Raw flour and eggs can play a sealing role, that is, to protect the taste and color of beef, so that they can not come out, and beef will be fuller.

Personally, I think it's best to add at least 2 Jin of water to 10 Jin of beef, so that it won't stick when it is stirred by hand and it won't stick when it is pulled out by hand. At the same time, the beef is slippery and there is no water mark on the surface. Finally, I hope to discuss it with Master Huang, that is, he mixed the egg liquid well and mixed it evenly for the last time. What is the reason? I think that when the sliced meat is put into a hot oil pan, the egg liquid will be dispersed into the oil and foam will appear, which will affect the finished dish.

Scheme 9

1, we don't add pigment, but add oyster sauce and straw mushroom soy sauce to color it. 20 grams of orange pigment and 4 grams of orange are too much.

He put the egg in the back and wrapped the raw flour in it as a barrier. This change makes sense.

Seafood sauce won't taste too good in beef.

4, my practice is generally to cut first and then freeze, beef boneless, sliced, frozen for 2 hours, you can take it out and wash it, and blood can quickly penetrate. If frozen for too long, beef will dehydrate easily.

Scheme 10

Cook and taste immediately after pulping according to the master's practice. The effect is not particularly good. The beef is not tender enough (probably because I don't have enough pulping time, so I usually use it the next day). The weight of salt is too much. 2 grams of salt is just enough for a catty. The original text is 3 grams. In addition, the amount of water is too small and the hand feels too dry. Generally speaking, 2 kg of water is almost the same for 10 kg of beef. Other proportions are ok, the color is not bad, and the effect is similar to ours, but the taste of beef will be different because of different materials.

10 kg beef is added with 20g edible powder, 2kg water,10g pine meat powder,10g baoweier beef juice,10g salt, 20g monosodium glutamate,10g sugar,10g huadiao. Preparation method of vegetable juice: add chopped coriander 100g, celery 250g, carrot 200g, ginger 3g and onion 3g into 100g water, add Guangdong rice wine 250g, stir evenly, squeeze juice and filter.