How to make beef tenderloin the most tender?

When talking about beef, most people think of its hardness because beef has a lot of tendons, especially barbecued beef, which is even so hard that it is difficult to chew. However, there is also a relatively tender part of beef, which is the beef tenderloin. Basically, beef tenderloin is red meat with very little fat in it. So, how to make beef tenderloin more tender?

How to make tenderloin

1. Add tenderizer or pound with a stick to soften

2. When cutting, cut perpendicular to the grain of the meat, and then add some cornstarch, so that it will be more tender.

3. First of all, you cannot cut along the direction of the beef grain. The whole piece of cut beef should be placed flat on the board and look like individual pieces. Then use tenderizer or cornstarch with a little water and light soy sauce to marinate for a while. When frying, heat the oil and pan and stir-fry quickly until it changes color and then serve. When the side dishes are almost cooked, add the beef and cook it with a little water.

4. When frying beef, you need to add more oil. The amount of oil should be enough to soak the beef and almost cover the surface. When it is 70% cooked, remove it and pour out the excess oil.

5. Add cornstarch, soy sauce and oil to beef, marinate for 15 minutes and then stir-fry

6. After cutting the beef into strips, soak it in clean water with a small amount of baking soda for a few minutes, remove it and drain it, then cook it with starch, and the beef strips will become tender.

7. Marinate with wine half an hour before frying, it will be very tender

How to identify beef tenderloin

1. Smell

The taste of good fresh beef tenderloin can be said to be normal beef taste, but if the meat is not fresh or of poor quality, it will have a slightly sour taste or other strange taste.

2. Feel the elasticity

Fresh beef tenderloin has a certain degree of elasticity, and the elasticity is good; in addition, the tenderloin is firmer than other meats, and this is the firmness of the surface that can be felt, and the surface is relatively non-sticky.

3. Look at the characteristics

(1) The skin of beef tenderloin is a place with distinct appearance characteristics. Whether there are some red spots on the skin, the beef is relatively inferior if there are red spots, and the best is without red spots.

(2) Look at the fat part of fresh beef tenderloin and distinguish it by the color of the fat. Generally speaking, the fat part of fresh beef tenderloin will be light yellow or slightly white in color, while the fat part of inferior beef tenderloin will be darker in color and lack the normal luster that fresh beef tenderloin should have.

(3) Generally speaking, fresh beef tenderloin has an attractive luster and a relatively uniform red color, which makes it more pleasing to the eye. If the beef tenderloin is of lower quality, the color of its muscle may be slightly darker.

4. Look at the freshness

The last and most important one is how to judge whether the beef tenderloin is fresh as a whole. When it comes to beef tenderloin, the first key point to consider is that it must be fresh. Fresh beef tenderloin tastes tighter and the texture is relatively firmer. Not only the color but also the surface texture are the key points.