What’s the best way to cook beef using Chinese cooking methods?

The correct way to cook beef, the beef cooked in this way is cooked and rotten.

Modern people like to eat beef more and more. Although cooking with beef is delicious and nutritious, there are many When people cook beef at home, they feel that it is not as tender and delicious as the ones eaten outside. What is going on?

We usually blanch the beef when we make beef stew. This can remove the blood in the beef and remove part of the fishy smell of the beef. In fact, this step determines whether the beef stew is tender or not. I have decided that today I will teach you the correct way to cook beef, so that the beef cooked in this way will be easier to cook and rotten, so that you will never forget it once you eat it.

Step one: Cut the beef into larger pieces, rinse both sides with more water, and clean the beef. Tip: Be careful not to cut the beef pieces too small, because the beef will shrink when blanched. If the pieces are too small when cut, they will shrink and become smaller after a while.

Step 2: Put the processed beef into the pot, and then add an appropriate amount of cold water to the pot to cover the beef. At this time, turn on the gas stove and let the beef and cold water boil together. Finally, remove the foam on the surface and turn off the heat. Tip: Remember not to cover the pot during this step, so that the fishy smell of the beef can be released as much as possible. Cooking beef in a pot under cold water can not only make the beef softer and more tender, but also better remove the blood, making the beef more delicious.

Step 3: After blanching the beef, take out the beef and wash the blood foam again with hot water until the blood foam is completely rinsed.

Tip: Be careful to use hot water instead of cold water in this step, because using cold water to wash the blood foam will cause the beef meat to shrink, making it less likely to rot when cooked. Use hot water to rinse the blood foam. On the contrary, this will make the beef softer and more tender when cooked, and it will not be chewy.

The above is the entire process of blanching beef. Although the surface of the beef is discolored, it is not really cooked. Stew the blanched beef together with other side dishes. Or boiled five-spice beef or soybean-flavored beef are both very delicious. Not only does it taste more delicious, it also tastes tender and soft and is easy to cook. Friends who like beef can give it a try.

Finally, let me share a little secret. When cooking beef, be sure not to add salt early, because after adding salt, you will find that the beef is particularly difficult to cook. The correct way is to wait until the beef is ready to be cooked. Add salt and other seasonings. If you want the seasoning in the beef to have a stronger flavor, you can cook it for a while longer after adding the seasoning. It will take about thirty minutes for the seasoning to completely penetrate into the beef, which will taste better.

1. Beef is rich in sarcosine. The sarcosine content in beef is higher than that of any other food. It is particularly effective in growing muscles and enhancing strength. In the first few seconds of training, sarcosine is the source of muscle fuel, effectively supplementing adenosine triphosphate so that training can last longer.

2. Beef contains vitamin B6. The greater the protein requirement, the more vitamin B6 is added to the diet. Beef contains enough vitamin B6, which can help you strengthen your immunity, promote protein metabolism and synthesis, and thus help the body recover after intense training.

3. Beef contains carnitine. The content of carnitine and sarcosine in chicken and fish is very low, but the content of beef is very high. Carnitine is mainly used to support fat metabolism and produce branched-chain amino acids, which is an amino acid that plays an important role in muscle growth for bodybuilders.

4. Beef contains potassium and protein. Potassium is a mineral that is relatively lacking in athletes’ diets. Low potassium levels inhibit protein synthesis and growth hormone production, affecting muscle growth. Beef is rich in protein: 4 ounces of lean tenderloin yields 22 grams of top-notch protein.

5. Beef is a low-fat source of linoleic acid. The fat content in beef is very low, but it is rich in conjugated linoleic acid. Potential antioxidants can effectively combat tissue damage caused by weightlifting and other exercises. In addition, linoleic acid also acts as an antioxidant to preserve muscle mass.

6. Beef contains zinc and magnesium. Zinc is an antioxidant that helps synthesize protein and promote muscle growth. Zinc has the same function as glutamate and vitamin B6: it can strengthen the immune system. Magnesium supports protein synthesis, enhances muscle strength, and more importantly, improves the efficiency of insulin anabolism.

7. Beef contains iron, iron, minerals necessary for hematopoiesis. In contrast to the pitiful iron content in chicken, fish, and turkey, beef is rich in iron.

8. Beef contains alanine. The function of alanine is to produce sugar from dietary protein. If your intake of carbohydrates is insufficient, alanine can supply the energy needed by the muscles to relieve the deficiency, allowing you to continue training. The biggest benefit of this amino acid is that it frees muscles from the burden of supplying energy.

9. Beef contains vitamin B12. Vitamin B12 is crucial for the production of cells. The function of red blood cells is to bring oxygen to muscle tissue. Vitamin B12 can promote the metabolism of branched-chain amino acids and provide the body with the energy needed for high-intensity training.

10. The consumption of beef is diversified. If you eat it day after day for weeks or even months, chicken breast will look disgusting. Beef is different. Hindquarters, flanks, loins and thin slices all have different tastes and textures. The boring chicken breast is indeed different.