What kind of beef is best for boiled beef? Which piece of meat is tender for boiled beef?

We all know that beef contains a variety of nutrients, tastes delicious, and has good edible value. It is a popular meat food. Many people often cook boiled beef. The method of boiling beef is somewhat compromised, especially the choice of ingredients. So what kind of meat is better for boiled beef? Let's take a closer look!

What kind of meat is better for boiled beef

Yellow beef: In order to keep the dish fresh and smooth, the choice of meat should be strictly controlled. The cooked beef should preferably be northern yellow beef, and it should be beef tenderloin.

Whether a dish is well cooked or not, the quality of the ingredients is the most critical factor affecting the dish. The same is true for boiled beef. First of all, our best choice for beef is beef tenderloin. Beef tenderloin is the most tender meat on the cow except for the brain and the eye. It is the first choice for making this dish, and we often use beef brisket or beef shank instead. Of course, the dishes cooked with these two are also delicious, and there are ways to make them tender and delicious, but the taste is still a little bit worse. Of course, in terms of price, beef tenderloin is also more expensive than the latter. You can choose it by yourself, but tenderloin is definitely the best!

How to cook boiled beef

Prepare the ingredients:

Lean beef, eggs, bean sprouts, mushrooms, cauliflower, cabbage, minced garlic, garlic sprouts;

Dried chili peppers, Sichuan peppercorns, chili powder, Pixian bean paste, hot pot base, soy sauce, cooking wine, salt, MSG, etc.

Production process:

1. Making compound oil:

The ingredients include a piece of cinnamon, two star anises, two or three bay leaves, one cardamom, two scallions, three or four slices of ginger, and three to four cloves of garlic.

The process is as follows: Heat oil in a pan, add peppercorns and chili peppers and fry until crispy, remove and chop for later use; pour in the prepared spices, fry until fragrant, then pour in ginger slices, garlic slices and scallion segments. When the scallion segments are fried until browned, remove all the ingredients and the compound oil is ready.

2. Cut the beef into thin slices, add a little salt and chicken essence, a spoonful of cooking wine, a spoonful of light soy sauce, an egg white, and a little water starch and marinate for 15 minutes;

3. Add oil to the pan and stir-fry all the vegetables until they are soft. Remove from the pan and turn the pan over for later use.

4. Add oil to the pot and pour in Pixian bean paste and beef hot pot base, stir-fry continuously until the oil turns red and then pour in boiling water (bone soup is better). Bring the pot to a boil, skim off the foam, pour in the fried vegetables, and boil over high heat;

5. After the water boils, put the marinated beef slices into the pot, wait for the meat to change color, gently push it a few times, and serve it on a plate after it is cooked.

6. Sprinkle the previously fried peppercorns and chili powder on the surface of the dish, and add minced garlic and pepper powder. Heat the compound oil until it smokes and then pour it on the dish. Finally, sprinkle some coriander and serve.

Tips for making boiled beef

1. Lean tenderloin is the best choice for beef, but leg meat is also acceptable;

2. The secret compound oil is a chef's secret, which makes the dishes more fragrant;

3. When marinating beef, add egg white. Adding egg white to boiled vegetables is the key to ensuring the meat is smooth and tender.

4. When making soup, it is best to use hot pot base made with butter, and it is best to chop it before putting it into the pot;

5. When making soup, it is best to use boiled broth, bone broth, etc., or you can use concentrated soup stock;

6. Stir-fried vegetables will be cooked for a while longer, making them more flavorful than blanching or stir-frying them directly;

7. Cook the beef until it changes color. If you cook it too long, the meat will age faster and affect the taste.