Category: Food

Question:
how to buy beef?

Answer:
color: fresh meat, muscle shiny, red uniform, fat white or pale yellow; deterioration of meat muscle color dark, dull, fat, yellow-green.

Viscosity: fresh meat looks dry or air-dried micro-film, non-stick hand, good elasticity; deterioration of meat extremely dry hands or sticky appearance of new facets sticky, massage parlor after the depression can not be restored, leaving obvious indentation.

odor: fresh meat with fresh meat taste; metamorphism meat smell or odor.

Laonen: Old beef flesh dark red, succulent thick; tender beef, flesh light red, fleshy, thin Kennedy, elastic.

stir-fry with beef: slide, fried, deep-frying should choose lean meat, meat tenderizer, such as the loin, external ridges, on the brain, Sancha, larval cover, Lang prime meat.

beef consommé with: brisket cooked, eaten, crisp and tender, fat but not greasy; ribs fleshy little cooked color transparent, and beautiful; rib muscle ridden, cooked meat Songnen; sinew of meat are color, cooked fresh soft, suitable for stewing, boiling, and Grilled, Braised.

to do with the beef filling: …