How to determine the size of beef

There is a simple procedure for sizing meat slices: first put a little salt and monosodium glutamate in the meat slices, then add a little cooking wine or water and squeeze them hard. When the meat is found to be sticky and dry, add a little water, continue to grasp, let the meat suck up the water, then add water and starch to squeeze it until the water is enough. Add a small amount of water every time the water dries. When the meat becomes soft and slippery, you can put some. This method can completely avoid adding tender meat powder, because tender meat powder has a certain corrosive effect, and non-professionals are not good at grasping the weight, resulting in rotten meat, no toughness, and an alkaline smell.

One more thing, when cooking boiled vegetables, cooked meat should be cooked in boiling water, and the legs can't be cooked until they are scattered. You don't need to wait until it is completely cooked, because the sliced meat to be oiled later will mature in hot soup and hot oil, and the taste will become tender.

Let's go home and try. Of course, if it is done in a restaurant or hotel, this method is not very good.

-

Sizing is an almost indispensable process in cooking, and the same properties as sizing are: hanging paste and patting powder, all of which are cooking techniques.

Because after sizing, the moisture of meat is not easy to lose, and the meat system is tender; If oiled first, the flesh of the meat will have the effect of relaxing outside and tender inside after passing through the high temperature of the oil.

The most commonly used starch for sizing is water starch, which is flour with gluten removed. Generally, supermarkets or shops sell them, and they are very cheap. 1 There is about 1 yuan in the bag, with 200g. The general method of 5 grams of tender meat powder is as follows:

First find a bowl, put the meat slices or strips into it, add salt, monosodium glutamate, onion, ginger slices, cooking wine and tender meat powder, and marinate for 5 minutes to taste.

Find another bowl, add appropriate amount of water starch, according to the amount of meat you are sizing, or add an egg white (so that the color of the meat will be white), and then add cold water, remember that it must be cold water, and the ratio of water to powder is generally 1: 3. Stir well until it is a little thicker.

Finally, add thick water starch to the meat bowl (pay attention to take out the onion and ginger slices before) and stir well. The more uniform the stirring, the more beautiful the finished product will be, so that the sizing is completed.

=======================

I hope I can help you!