beef fat (blended, add while beating)
牛油（搅打时后放）· niu you (jiao da shi hou fang)
protein
Taste & Role
Savory
Added while beating, it emulsifies into the filling to keep it moist, tender, and rich, preventing the meat from drying out during cooking. Incorporating it late in the mixing helps the paste bind smoothly without separating.
What it is
Beef fat, also known as beef tallow, is the rendered fat from cattle, traditionally used in Chinese cooking for its deep savory richness. In this preparation it is blended smooth and folded in at the end of the beating process so it emulsifies evenly into the mixture. It is a classic fat for meat fillings, lending them a succulent, juicy quality.
Nutrition
per 100 g- Calories
- 158 kcal
- Protein
- 0 g
- Total fat
- 17.1 g
- Carbs
- 0 g
- Fiber
- 0 g
- Sodium
- 755 mg
USDA FoodData Central (closest standard match)
Substitutes
No registered substitutes — this one is usually easy to find.
Recipes using it
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