Main Ingredients: 1 kg chicken wings; 40 g garlic sauce; 125 g onion sauce; 90 ml honey sauce; 30 ml red sweet sauce; 5 g powdered daikonese; 45 g oocherster sauce; 15 ml HP sauce; 30 ml sour plum juice; 60 ml oil; 3 ml sesame oil; 24 spotted blue leaves (for wrapping); 150 ml oil (for deep-frying); salt Seasoned until just enough to taste; black Pepper to taste.

How to make:

1, take 24 chicken wings, and turn out the meat, so that the bones are exposed and trimmed, and put them into a mixing box, and set aside;

2, onions, garlic, honey, red sweet juice, seasoning powder, Orecchiette juice, HP juice, lime juice, vegetable oil, and sesame oil until the sauce is smooth, and then add seasoning;

3, pour the mixture of seasonings into the chicken wings, and stir, cover and chill overnight (or preferably at least overnight);

3, pour the mixture of seasonings into the chicken wings, and stir, and then refrigerate, covered. night (preferably) or at least overnight;

4. Wrap the wings in speckled blue leaves (simple knuckles), leaving about 15 cm at the end of the wings with the chicken bones together and leaving the protruding speckled blue leaves facing the guest end;

5. Fry the chicken wings in the hot oil for about 5 minutes or until they are cooked on the inside, transfer them to a serving plate and serve in portions of 6;

6. Line up the usual garnishes and toppings .

Ingredients:

1 box of canned tuna, fruit corn kernels, green pea kernels, carrot kernels, purple kale, sugar, rice vinegar, salt

Methods:

1, the fruit corn dialed into the kernels standby

2, will be blanched with water kernels of corn, pea kernels, carrot kernels standby

3, will be opened to take out the can of tuna fish, stir into smaller fish into the blanched vegetables, according to their own taste into the sugar, salt, rice vinegar standby

4, kale with scissors cut into small pieces into a plate, the mixture in step 3 into the container made of kale can be eaten

Remarks

1, the sauce can be used to their own favorite flavors, such as mayonnaise, Thousand Island Dressing and so on, I I used a mixture of sweet and sour sauce, because I want to lose weight,

2, fruit corn can also be used canned corn kernels, but the taste is not as good as fresh

Method 1:

The first step first steak marinade with spices, with what spices casually

The second step of the oven for a few minutes to bake a little bit (in fact, if you can do it without baking is fine);

Step 3: Get a pan with a little bit of butter on it (or none at all) and sear the steak a little bit.

Forget one thing, use a smaller pan with butter and spices to make a sauce (use your imagination) while you're torturing or frying the steak, and pour this sauce over the side of the steak on a plate.

This way the steak is not too raw.

Lastly, don't do it at five o'clock, wait until seven or eight o'clock, after dark, with wine, candles, and face-to-face seating, and a small basket of flowers in the middle of it, and then do whatever you want with the rest of it. The rest is up to you. That's what the books say.

Beef is not too thick, with the back of the knife patted rotten, a little red wine and salt onion marinade for 20 minutes, with olive oil, there will be no use of salad oil with a little bit of butter in a slow fire baking, there is no cheese crumbles? At the end you should sprinkle a little, with cumin. By the way, also find some carrots, onions, chopped small dices of butter sautéed on light heat, plus some marinade, no marinade even if, add some red wine salt (salt should be just right, do not be too salty) slightly open a little bit, and finally thickened, poured on the well done steak. It is best to serve with some salsa and chili sauce.

Method two:

Materials: (two people)

1. raw steak. 4. red wine.

2. sea salt. 5. dried spices (Italian Season).

3. black pepper. 6. olive oil. 6. olive oil.

Practice:

Marinate beforehand:

1. Sprinkle both sides of the steak with a moderate amount of small grains of sea salt (without sea salt, coarse salt will also work), freshly ground black pepper.

2. Drizzle with cooking red wine (we all buy the cheapest in the amount of restaurants), the height of about one-third of the thickness of the steak. (Without red wine, it does not matter if you do not use, however, the richness of flavor is slightly less).

3. Sprinkle with a thin layer of dry spices. Use fresh rosemary for a nice flavor.

4. Marinate the whole thing for about ten minutes or so.

Saute the steak in a pan:

1. Heat a pan and add olive oil.

2. Sear both sides slightly over high heat, aiming to lock in the steak's juices.

3. Once the juices are locked in, pour in the remaining sauce from the marinade, turn down the heat, cover the pan, and let it cook for a few minutes (depending on the thickness of the steak) before removing from the pan.

4. The sliced meat is pinkish-red in color. Finally, sprinkle some black pepper, is a delicious tender fried steak Luo.

Method 3:

It is a traditional Korean dish in which the steak is seasoned with pear juice and grilled over a charcoal fire. Instead of pear juice, you can put monkey peach juice. *Soy sauce plays a role in flavoring and increasing appetite, and is an indispensable condiment for Korean food. It has a sweet flavor due to amino acids and a distinctive aroma due to aromatic ingredients and preservative effects. It also has an aroma that removes the stink of food. Ingredients: 1Kg steak, 1 white onion, 20 green peppers *Sauce: 6 tablespoons soy sauce, 3 tablespoons sugar, 4 tablespoons finely chopped green onion, 2 tablespoons crushed garlic, 4 tablespoons sesame seeds, 2 tablespoons sesame oil, 1/2 tsp pepper. Directions (1) Cut the steak into 5-6cm sizes, pull out the fat and remove the skin, put the meat that sticks to the ribs and pull it flat. (2)Marinate each of the packed ribs one by one in the condiment sauce, wait for the condiments to be well blended, put the grill on the charcoal fire, and when the grill is hot, put the ribs to grill out.

Method 4:

Materials:

-2-3 cm thick beef tenderloin (half a book size, for two people)

-Moderate amount of olive oil

-Salt. Black pepper

- A good amount of arugula (arugula), rinsed and shaken dry

- A good amount of canned roasted red peppers

-5-6 teaspoons of balsamic aged vinegar

- A good amount of parmesan cheese

How to make it:

1. The steak is sprinkled with salt and Season with black pepper

2. Add 3 teaspoons of olive oil to a sauté pan and when the oil is hot enough that it begins to smoke, carefully add the

steak and sear for about 6 minutes on one side, without moving it. Turn over and sear for another 6 minutes. This is great

to become medium rare. If you like it medium rare, sear it for an additional 3-4 minutes on each side.

3. Transfer the steak to a plate and let it rise for 10 minutes.

1. Season the steaks with salt and black pepper

2. Add 3 teaspoons of olive oil to a sauté pan and when the oil is hot enough to start smoking, carefully add

The steaks and sauté for about 6 minutes on one side, without moving it. Turn over and sear for another 6 minutes. This is great

to become medium rare. If you like it medium rare, sear it for an additional 3-4 minutes on each side.

3. Transfer the steak to a plate and let it rise for 10 minutes.

4. Line an appropriately sized salad plate with arugula. Tear the red peppers (which are not really spicy)

into pieces and garnish the arugula.

5. In a small bowl, add 2-3 teaspoons olive oil, 5-6 teaspoons balsamic vinegar, and the gravy collected on the

wok. Season with salt and black pepper to taste.

6. Thinly slice the steak, move it on top of the salad and pour over the topping made in the previous step.

7. Finally, grate a few slices of Parmesan on top.

Method 5:

Fried Steak

Ingredients:

Steak, shallot juice, butter, eggs, hot sauce, tomato salsa, slices of cucumber, strips of potatoes or lettuce and slices of tomato.

Practice:

Cut the steak into 10 grams of small pieces, one by one with a knife into 1 inch and a half diameter of the round thin slices, then chopped with a knife a few times, and then trimmed the meat round, the steak one by one into the onion juice, yellow wine, etc. made into a marinade drag drag, take out the marinade for five minutes, and then dragged by an egg paste; into the hot frying pan on both sides of the pan frying to a golden brown, cooking the hot soy sauce and ketchup, turn a few times out of the pan pots and pots, served with cucumber slices, potato strips, or lettuce and tomato slices. Serve with slices of cucumber, potatoes, or lettuce and tomato slices.

Method 6:

Black Pepper Steak (easy to make):

Main ingredient: steak

Seasoning: salt, chicken essence, sugar, soy sauce, black pepper, water starch

Methods:

1, thinly sliced steak, marinate in salt, chicken essence, sugar, soy sauce, black pepper, cornstarch for 15-20 minutes.

Method 7:

Fresh Orange Steak

Raw materials: 5 slices of steak 2 oranges

Method of production: 1. First, each slice of steak cut into thirds, with a small amount of salt, sugar, wine and soy sauce marinated.

2. Wash the oranges, squeeze the juice from one and set aside, cut the other into quarters and then remove the pulp and cut into slices, and use the quarter of the peel to cut into strips and set aside.

3. Put the frying pan into the right amount of oil, fry the steak for 3 or 5 minutes, then add the orange juice and orange pulp, and quickly stir fry until the steak is fully cooked and inhale the orange juice liquid after serving.

4. Finally, clean the frying pan, add a little oil, and when the oil boils, immediately explode the orange zest, then immediately lift it up and sprinkle it on the steak.

Fried steak

Raw materials:

steak, onion juice, butter, eggs, spicy soy sauce, tomato sauce, cucumber slices, potato strips or lettuce and tomato slices.

Practice:

Cut the steak into 10 grams of small pieces, one by one with a knife into 1 inch and a half diameter of the round thin slices, then chopped with a knife a few times, and then trimmed the meat round, the steak one by one into the onion juice, yellow wine, etc. made into a marinade drag drag, take out the marinade for five minutes, and then dragged by an egg paste; into the hot frying pan on both sides of the pan frying to a golden brown, cooking the hot soy sauce and ketchup, turn a few times out of the pan pots and pots, served with cucumber slices, potato strips, or lettuce and tomato slices. With cucumber slices, potato strips, or lettuce and tomato slices on the table can be.

2. This is a traditional Korean dish in which the steak is seasoned with a meat sauce with pear juice and grilled over charcoal. Instead of pear juice, you can put monkey peach juice.

*Soy sauce is an indispensable condiment in Korean cuisine as it serves as a flavor and increases the appetite. The sweetness is due to the amino acids, and the distinctive aroma is due to the aromatic ingredients and preservative effect. It also has an aroma that removes the stink of food.

Ingredients: 1Kg steak, 1 white onion, 20 green peppers *Sauce: 6 tablespoons soy sauce, 3 tablespoons sugar, 4 tablespoons finely chopped green onion, 2 tablespoons crushed garlic, 4 tablespoons sesame seeds, 2 tablespoons sesame oil, 1/2 tsp pepper.

How to do it

(1) Cut the steak into 5-6cm sizes, pull out the fat and remove the skin, and put the meat sticking to the ribs to flatten it.

(2)Marinate each piece of ribs packed one by one in the condiment sauce, wait for the condiments to blend well, put the grill on the charcoal fire, wait for the grill to get hot, put the ribs to grill out.

Black pepper steak practice

Materials: beef, garlic, ginger, onion. Egg, salt, monosodium glutamate, black pepper, cornstarch, soy sauce, cooking wine, ketchup!

There are two parts to making a steak! The first is to make the steak patties. The second is the preparation of the black

pepper sauce!

One, choose the beef tenderloin, or beef about 300 grams (more or less depending on their own food) cut into thin slices of palm-sized! After cutting with a hammer to hammer loose (without a special rolling pin on the end of the hammer can also be used!) Then plate the slices and dice the garlic, ginger and onion! You'll need more to make the black pepper sauce later! These things and just cut the beef mixed together, and then add a little salt, pepper, monosodium glutamate, cooking wine, soy sauce, cornstarch and an egg with a hand, seasoning evenly and put aside to marinate for a while, need ten minutes! After ten minutes and then add the raw flour to scratch and leave it for 5 minutes! You want that dry effect! But not too much cornstarch, because it will affect the quality of beef! Well, the steak cake body treatment is ready to fry in the pan! Put the right amount of oil, preferably butter, no salad oil it! The marinated beef slices into the pan frying, mastering the degree of raw maturity of a few mature on this step! To be a few mature can not be expressed in words, can only rely on your cooking experience, 5 seconds to turn over once don't fry too old, a little shorter time will be a little tender, fry a little longer time will be a little older! Westerners like to eat three mature, cut the beef can see the blood of the kind, I always fried four or five mature effect, suggest that we eat six or seven mature it! Because of the Chinese taste! ok! can plate ready for the second step of the program!

Two, the first cut garlic, ginger, onion diced with a small amount of oil to stir fry, pay attention to the fire is not too big, the oil burns hot after changing to a small fire to stir fry a little more can be! And then add ketchup (as if Western food has a special black pepper sauce, but ordinary people generally do not have, so I use ketchup with a lot of black pepper instead! But pay attention to ketchup can not add too much, can not let it take away the black pepper and meat flavor) add ketchup purpose explained, good! Now don't forget that there is still frying going on in the pan, don't get distracted! We continue to come, the pot of things to stir open and add water, a little more water because we also want to add the thickening of powdered thickening to collect a little!

The soup while adding a little wine, salt and monosodium glutamate (MSG), and finally add black pepper, add black pepper to be more (this time you can taste the soup) until you feel the rich black pepper flavor on it!

Well, you can combine the results of the two steps into one, the soup poured on the body of the steak patties can be made!

Taste how, compared to the street steakhouse how, if you want to perfect a little bit of their own to get some meal packages, macaroni and wine, you can get a candlelight dinner and girlfriends with a romantic!

This is a microwaveable recipe:

Materials: steak (about 350 grams), 1 red pepper shredded, ? onion shredded, 1 tbsp minced garlic, 1 green pepper shredded.

Marinade: 2 tbsp light soy sauce, 1 tbsp hot sauce oil, 2 tbsp oil, a pinch of pepper, a pinch of chicken broth.

Seasoning: 1 tbsp sugar, 1 tbsp dark soy sauce, salt to taste, a pinch of cornstarch, a pinch of eggplant juice, chopped green onion, a pinch of water, a pinch of black pepper.

How to make: 1: Marinate the steak in the marinade for 15 minutes. 2: Heat 2 tbsp oil in a pan and preheat the microwave for 2 minutes on high, add the marinated steak, microwave for 1 minute on high, turn over, and reheat for another 1 minute (you can add or subtract time according to your personal preference of rare). 3: Add 2 tbsp oil in a bowl and preheat the microwave for 1 minute on high, add the shredded onion, minced garlic, shredded bell pepper, and shredded red bell pepper and sauté. Add seasonings, microwave on high for 2 minutes or until boiling, then pour over steak.

Raw materials:

Beef (thick meat is good) 1000 grams

Lard 100 grams

Salt moderate

Methods:

1, cut the beef into 6 pieces of steak thickness of about 2 cm, with a knife slightly patted flat, in the sinews of the slight cut a few times (so as not to be deformed when cooked).

2, frying pan on a high flame, under a small amount of oil, put the steak, quickly burst dry on both sides, that is, change to a small flame, and then add the right amount of oil, the steak will be a little fried, sprinkled on both sides of the salt, continue to fry until cooked from the pot.

3, frying steak (2 cm thick) the time required, depending on the steak required degree of doneness:

Red steak (raw steak) 1 minute on each side.

Light red steak (medium rare)

Partial rare 2-3 minutes on each side.

Parboiled 3-4 minutes on each side.

Seared steak 5 minutes on each side.

Several sides of steak

1. English steak Served with sautéed onion chunks.

2. French Steak Place a slice of lemon and a piece of garlic butter on top of the seared steak. Served with boiled string beans and roasted potatoes.

3. Pepper Steak Dip the steak in crushed pepper on both sides before frying. Broil with a creamy salsa when ready to serve.

4. Other side dishes are available such as:

Fried Potato Fries - Vegetable Salad

Boiled Green Peas - Boiled Asparagus - Boiled Potatoes

Fried string beans - dry-fried slices of grated rutabaga - boiled potatoes

5, can also be topped with different flavors of salsa to make it taste different, such as Dutch salsa, Bordelaise salsa and so on.

Eating method:

Put a piece of fried steak, put it into the plate, according to the practice, choose the appropriate salsa and side dishes. Pour the salsa over the steak and place the appropriate side dish next to it. The steak, salsa and side dishes can also be served on separate plates or platters. Eat with knife and fork.

Features:

The meat is tender and flavorful.

========================

Are these French? I'm not quite sure, you can see for yourself.