While beef is great to eat in the spring, getting it to be tender and smooth is not always easy. Today, I'll share some tips for cooking beef.
Because beef fibers are coarse, stir-fried beef can often be tough. First, pay attention to the way you cut it: slice it with the grain for strips, and against the grain for slices. When cooking, in addition to traditional methods like adding hawthorn, tomatoes, or papaya, you can also try the following small tips:
Method One: Pound ginger to extract its juice, saving the ginger pulp as a seasoning. Mix the ginger juice with the prepared beef, adding 1 tablespoon of juice per 500 grams of beef. Let it sit at room temperature for 1 hour before cooking. This will make the meat tender and delicious with a rich aroma.
Method Two: First, coat the tough beef with a layer of dry mustard. The next day, rinse it clean with cold water before cooking. This treated beef will have a fine texture and become tender and easy to cook.
Method Three: When stewing beef, add a little rock sugar. This will make the beef tender and fall apart quickly.