What to use to tenderize beef

Beef is a common meat and a type of meat that many people like to eat. In addition to its good taste, beef also has high nutritional value. Of course, if the beef is not cooked properly, it is easy to become tough. When beef gets older, its taste will be greatly affected. So, what can make beef more tender? Here are some ways to cook beef!

1. Lemon tender beef

1. Cut the beef shank into thin slices, blanch it in boiling water, quickly soak it in ice water for 2 minutes, remove it from the water and set aside. Juice half a lemon and cut the other half into small pieces.

2. Cut the cucumber, onion and carrot into thin strips and cut the tomatoes into small pieces for later use.

3. Mix the cooked beef slices with various vegetable shreds, lemon wedges, and tomato wedges. Add lemon juice, salt, mushroom essence, and sesame oil and mix well.

Tip: Onion shreds, cucumber shreds, and carrots can also be soaked in ice water to make them crispier.

2. Tender beef hot and sour noodles

1. Cut the beef into thin slices, mix with soy sauce, sugar, egg liquid, cornstarch, rice wine, chicken essence, water, oil and baking soda, and soak overnight (add more water until the beef is almost soaked in water).

2. After marinating, the beef becomes very thick and no water can be seen. The water is absorbed by the beef, so the beef is very tender.

3. Heat the oil in a wok to 50%, add the ginger, garlic and onion and sauté until fragrant. Add the Pixian bean paste and chopped pepper and stir-fry until fragrant. Pour in boiling water. Add soy sauce and sugar and bring to a boil over high heat. Then add the beef. Use chopsticks to spread it out and cook over high heat for 5 minutes. Then add the sweet potato vermicelli soaked in cold water and cook until shiny. Then add the bok choy and cook until cooked.

4. Add pepper powder, chicken essence, balsamic vinegar and a little salt, remove from heat, put into a large bowl, drizzle with red oil and sprinkle with large peanuts.

3. Shredded beef

1. Cut beef into large pieces

2. Put hawthorn or tea bags, cinnamon, aniseed, pepper, bay leaves, tangerine peel, ginger, nutmeg, and cardamom on the bottom, cover the meat with thick soy sauce, add cooking wine as needed, and put it in the refrigerator for a day or a night.

3. Put the sauce, scallion and ginger slices into the pot, add twice the amount of water and bring to a boil, then put the beef in. After boiling again, skim off the foam. After the pressure cooker has puffed, press on low heat for 12 to 14 minutes, until chopsticks can penetrate smoothly with a slight resistance.

4. After cooking and cooling, cut into small strips and fry in a pan until crispy on the surface.