Choose delicious beef to skim through 3 seconds to know genuine goods do not inject water, rotten, housewives take it

Distinguish delicious beef

Beef fat must be bright yellow, white and hard veins when pressed. If you press your hand to see soft fat, you should not buy.

In addition, you should choose to buy small, soft, not too smooth beef fibers, not to buy large and hard fibers.

Finally you have to press your hand against the fiber. If the meat is fresh and delicious, the meat has good elasticity, not sticky hands and no odor.

Beef is usually better than bull meat. If you choose beef, even silk is better. Because only this type of beef has white fat, fine grain.

Distinguish rotten beef

Beef has a pale color, there are round white spots between the fibers of the muscle, which is the flukes or rice. Meat that has a bad smell, you should not buy it because it can be dangerous to your family's health.

In addition, bad beef has signs: dark, dark yellow, yellow. Elasticity of poor meat, pasty meat, viscous meat surface.

How to cut beef well

You cross the grain when eating will not be tough, use sharp, thin knives. It is possible to put meat in the freezer for 1 - 2 hours before slicing, waiting for the meat to solidify will be easier. Sautéed beef as thin as possible. With beef stock, you should cut the matchbox. With stew or beef pickled beef, it is advisable to leave the whole piece large, when eating new to keep it soft and sweet.

Small tips on how to stir beef without being tough

If beef is not chewy in stir-fry dishes, remember to cook a big fire, quickly turn your hand, the faster the meat is, the more delicious and sweet. If beef is stir-fried with vegetables, you should stir-fry the vegetables first, then stir-fry the beef quickly, when the beef is cooked, pour the vegetables into the island through the island. So beef will always be soft, sweet and not chewy.