Most of the beef bought in supermarkets is from Qingdao and Inner Mongolia. It's not bad, it's really bad If the steak is good in meat, it is not easy to stir-fry, such as Angus beef, which is the best steak meat. Domestic meat won't bite even if it is fried medium-rare. I don't blame you for the meat problem! Foreign beef is meat beef, and domestic beef is mostly dual-purpose beef, that is, this cow was plowed before its death, and its meat and bones are tough and not delicious! I suggest you buy some Australian or American beef and try it. National Senior Western Chef will answer your questions!

How to fry steak at home

Hello, I also bought a set of steak online, and he also sent butter and sauce packets.

1. First, you have to heat the pot and add butter. If no other oil is used,

2, change to medium heat, add onions, and put a layer of tiles.

3. Then almost the fragrance comes out, and the pot is very hot (the pot should be very hot, so that when the steak is placed in the pot, the high temperature will quickly seal the surface of the meat and leave the delicious juice inside). Lay the steak flat on the onion and fry it for about 3 minutes. According to personal taste, the longer the time, the more difficult it is.

4. Fry the reverse side for another 2 minutes. You can sprinkle a little salt according to your personal taste, but be sure to put salt after cooking, because if you put it first, it will suck out the juice in the meat and affect the tenderness of the meat.

5. Stir-fry sauce 1 min.

Remarks: You can press the beef with a shovel when frying. If it's difficult, it means it's done well. If it is still soft, it means that 4-5 is mature. But some people like to eat soft food. I usually eat well and chew.

How to fry steak at home by yourself?

Half of the flavor of this steak comes from red wine, so if you like any red wine, you can marinate it with that red wine without pouring a lot, so it doesn't matter whether it's expensive or not.

Preparation: Cut two steaks hohoho (nonsense), butter, salt, black pepper, honey, red wine and onion.

Step 1: pat the loose meat. If there is no tool for patting meat, knock with the back of a knife (similar to chopping stuffing). Be careful not to knock too carefully, or the meat will not taste good when it is scattered. Just knock it in two rows.

Step 2: Cut the thicker meat from the middle meat, so that you can not only taste it when curing, but also observe the maturity inside when frying. When cutting, dip in salt, black pepper, honey and pour some red wine.

Step 3: Cover the enlarged steak plate and marinate for half an hour. The gravy steak is Zhen Hong ~ _ ~

Step 4: put butter on the fire, stir-fry onions, and cook them out. Leave a little in the pot and continue to stir fry, add some butter, and then put the cows in for frying. When the two sides change color slightly, turn to low heat, continue to press while frying, and open the meat slices to observe the ripeness until they are cooked (I think they can be eaten without blood). Note: when frying, press the steak with a shovel to squeeze out the blood, especially near the bones, because it is not easy to cook.

Fried, with more honey, with tomatoes and mashed potatoes. It is delicious.

Give you a Luo Songtang.

The practice is sauce purple:

Ingredients: 3 diced tomatoes (smaller), 2 shredded onions, 2 diced potatoes, a box of diced lunch meat (beef is also acceptable), and a lot of tomato sauce.

Step 1: pour some oil into the wok. When it is 50% to 60% hot, pour a lot of tomato sauce and stir fry.

Step 2: pour hot water into the fried tomato sauce, about 5 bowls, and then pour it into the stew pot together.

Step 3: Stir-fry onions and potatoes in a wok, and then pour them into a stew pot.

Step 4: Cook on high fire for 10 minutes, turn to low heat, add lunch meat and continue to cook until the soup is thick.

It's delicious without any seasoning.

How to cook steak tender at home?

Usually, the steak with sauce we eat is European, while American steak is more suitable for China people's appetite. Not only the quantity is large, but also the side dishes are rich. In Steak House in America, steak is a single item on the menu. It divides beef into different parts and has different names. Guests can choose the meat parts according to their own preferences. This side dish also needs to be ordered, such as spinach, mushrooms, salad, French fries and so on. When serving, everyone's beef is put in front of them, and the side dishes are put in the middle, so everyone can share it together, much like Chinese food.

This steak dinner can be cooked at home at ordinary times. If you invite friends to dinner, cooking such a meal will be warmer and sweeter than the atmosphere in the restaurant.

fried beef steak

First of all, the pot should be very hot, so that when the steak is put into the pot, the high temperature will quickly seal the surface of the meat and leave the delicious juice inside. Fried steak can use vegetable oil or butter, because it is not fried, so it doesn't need too much oil, just a thin layer.

Steaks are usually rare, medium, medium and well-done, depending on the frying time. Finally, add salt and black pepper (after adding salt, if you put it first, it will suck the juice out of the meat and affect the tenderness of the meat).

Another way is to marinate the beef before frying it. Mix minced garlic, Jiang Mo, half a bowl of soy sauce, half a cup of red wine, a little honey, a little Chili powder and black pepper into juice, and put the cow in it for about 2 hours. If you have time to prepare in advance, you can soak the steak in juice, wrap it in plastic wrap, put it in the refrigerator for the night and cook it the next day. The effect will be better.

Additional dishes outside the main course

Mushroom soy sauce

Ingredients: 250g mushrooms,100g fresh cream, butter.

Seasoning: salt, pepper, chicken essence, soy sauce.

Practice: Cut the mushrooms into thick slices of about 1 cm. Put a tablespoon of butter in a frying pan, melt it, pour in the mushroom slices and fry for about 5 minutes on low heat. After the water evaporates, add 1/4 pieces of chicken essence, a spoonful of soy sauce, a little salt and pepper and stir-fry for a few times.

How to fry steak at home? Be delicious.

Teach you a few tricks to cook steak.

Method 1:

The first step is to marinate the steak with spices, no matter what spices you use

Step 2, bake in the oven for a few minutes (actually, you can do it without baking);

Step 3, find a pot with a little butter (no butter) and fry the cow on it a little.

Forget one thing, when copying or frying steak, use a smaller pot to make a sauce with butter and spices (use your imagination), and this sauce is finally poured on the side of the steak with a plate.

The steak made in this way will not be too raw.

Finally, don't do it at five o'clock. Better wait until seven or eight o'clock. After dark, there should be red wine and candles and sit face to face. By the way, put a small flower basket in it, and the rest you like. That's what the book says.

Beef should not be too thick, pat it with the back of a knife, marinate it with a little red wine and chopped onions for 20 minutes, simmer it with olive oil, if it doesn't work, use salad oil and a little butter. Do you have shredded cheese? Finally, you should sprinkle some fennel. By the way, we should also find some carrots and onions, chop them into meat sauce, chop them into meat sauce, chop them into meat sauce, chop them into meat sauce, chop them into meat sauce, chop them into meat sauce, chop them into meat sauce, chop them into meat sauce, chop them into meat sauce, chop them into meat sauce.

Method 2:

Materials: (two copies)

1. Raw steak. 4.red wine.

2. Sea salt. 5. Dry spices (Italian season).

3. Black pepper. 6. olive oil.

Exercise:

Pickling in advance:

1. Sprinkle a proper amount of small-grained sea salt (if there is no sea salt, coarse salt can be used) and freshly ground black pepper on both sides of the steak.

2. Sprinkle red wine for cooking (we all buy the cheapest in restaurants), and the height is about one-third of the thickness of steak. There is no red wine, so it doesn't matter if you don't use it. However, the richness of the taste is slightly insufficient.

3. Sprinkle a thin layer of dry spices. With fresh rosemary, it's delicious.

The whole curing process takes about ten minutes.

Fry in a pan:

1. Hot pot, olive oil and steak.

2. Fry both sides on high fire to lock the gravy of the steak.

3. After the gravy is locked, pour in the remaining sauce that has just been marinated, turn off the fire, cover it, and simmer for a few minutes (depending on the thickness of the steak).

4. The sliced meat is red. Finally, sprinkle a little black pepper, which is a delicious stir-fried steak.

Method 3:

This is a traditional Korean dish. Steak is seasoned with pear juice and meat seasoning and baked on charcoal fire. You can put monkey peach juice instead of pear juice. * Soy sauce plays a role in seasoning and increasing appetite, and is an indispensable condiment in Korean diet. Sweetness is due to amino acids, and unique aroma is due to aromatic components and antiseptic effects. It is also because of the aroma that it can remove the fishy smell of food. Ingredients: steak 1Kg, white onion 1, green pepper 20 * seasoning sauce: 6 tablespoons of soy sauce, 3 tablespoons of sugar, 4 tablespoons of chopped green onion, 2 tablespoons of garlic paste, 4 tablespoons of sesame seeds, 2 tablespoons of sesame oil and 2 teaspoons of pepper1/. Practice (1) Cut the steak into 5-6cm, remove the fat and skin, and flatten the meat stuck on the ribs. (2) Marinate the cleaned ribs with sauce one by one. After the seasoning is mixed evenly, put the grill on the charcoal fire. The grill is hot. Take out the ribs.

Method 4:

Materials:

A piece of beef tenderloin with a thickness of 2-3 cm (half the size of a book, for two people)

Proper amount of olive oil

Salt. black pepper

Wash and dry an appropriate amount of arugula.

Suitable canned roasted red pepper

5-6 teaspoons of balsamic vinegar

Moderate parmesan cheese

Exercise:

1。 Season the steak with salt and black pepper.

2。 Add 3 teaspoons of olive oil to the wok. When the oil is hot enough to start smoking, add it carefully.

Steak, sunny-side up for about 6 minutes, don't touch it. Turn over and fry for another 6 minutes. So big

It is moderately biased. If you like it medium rare, fry it for 3-4 minutes on each side.

3。 Transfer the steak to a plate and wake up for 10 minutes.

1。 Season the steak with salt and black pepper.

2。 Add 3 teaspoons of olive oil to the wok. When the oil is hot enough to start smoking, add it carefully.

Steak, sunny-side up for about 6 minutes, don't touch it. Turn it over and fry it. ......

How to fry steak at home?

Black pepper steak

One,

Ingredients: steak

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

Exercise:

1. Slice steak and marinate with salt, chicken essence, sugar, soy sauce, black pepper and starch 15-20 minutes;

2. Pour a little oil into the frying pan, preheat it in the microwave for 2 minutes and 30 seconds, then spread the steak flat on the plate and put it in the microwave for 4 minutes.

Second,

Features: exotic flavor and unique taste.

Ingredients: beef steak, 4 slices of onion, 1 slice of ginger, 2 slices of garlic, 2 celery, 1 branch of flour water (flour mixed with half a tablespoon of water, 1 tablespoon).

Seasoning 1: wine 1 tablespoon soy sauce 1 tablespoon refined powder 1/2 tablespoons sugar 1 3 tablespoons water.

Seasoning 2: A 1 sauce, 2 tablespoons of spicy soy sauce 1 spoon of sugar 1/2 tablespoons of wine 1 spoon of coarse black pepper 1/2 tablespoons of cream.

Exercise:

(1) Wash the steak and add the seasoning 1. Mix well, mash 1/4 onions, and marinate the steak with ginger, garlic and celery 1 hour to make it tasty.

(2) Chop the remaining onion, stir-fry with oil and add seasoning. 2. Stir-fry, then simmer with flour and water, and serve out, that is, black pepper sauce.

(3) Heat 2 tablespoons salad oil in the pot. When oil streaks appear on the surface of the pot (or oil spreads from the middle to the side), fry the marinated beef in a low fire for about two to three minutes. If you can push the steak, gently push it with a shovel and fry it on the other side.

(4) Take a pot and pour the black pepper sauce on it.

three

Ingredients: steak

Ingredients: green pepper, garlic

Marinade: soy sauce, black pepper, cooking wine, salt and pepper powder, sesame oil, chicken essence and Chili powder.

Seasoning: soy sauce, black pepper, cooking wine, sugar, corn flour.

Exercise:

1. Mix the marinade first, then add some water, and put the cow in for pickling. I marinated it for about 20 minutes.

2. Take the oil pan, add the minced garlic, then add the prepared seasonings (the first four are prepared), and finally add the prepared raw flour to thicken. Pretend.

3. Start the oil pan and use the frying pan. When the oil is hot, turn off the heat, add the steak, start frying, and press more. After a while, turn it upside down and fry it almost to your liking. Load the plate. Pour the prepared black pepper juice on it.

Finally, stir-fry the green pepper with the remaining oil and put it aside, so it looks better.

Pickling with red wine should be better than cooking wine.

1. First beat the beef with the back of the knife, and then soak it in the seasoning juice for one hour. (Sauce: soy sauce, a little vinegar, salt, monosodium glutamate, ginger slices, cooking wine)

2. Pour some oil into the pan, fry the cow flat, sprinkle some black pepper and salt on the fried side, and fry for about four minutes.

3, sauce ingredients: onion diced in the pot, you can put some wine in, if you like tomato sauce, you can also put it in and fry, and finally put some black pepper until the juice becomes slightly thick.

Small steak: the left and right sides of the breast of a cow, including the ribs. The meat is delicious and marbled. Suitable for roasting, frying, frying and stewing.

Boneless sirloin: the rib of a cow. Small amount of exercise, tender meat and even oil. It can be made into steak, steamed beef, hot pot slices or teppanyaki.

Beef loin: Beef loin is tender and oily, suitable for steak.

Philip: Beef tenderloin (that is, tenderloin) has less exercise and the most tender meat. It can be used to make steak or teppanyaki.

T-bone and New York Steak: Beef loin.

Judging the maturity of beef;

Medium rare: indicates dark red blood.

Medium-rare: It is permeated with reddish blood.

Medium rare: pink blood oozing out.

Well-done: soaked in transparent juice.

In addition, to see how ripe it is, you can insert an iron label into the beef to test it.

Body temperature, 1 min or less.

About 40 degrees, 3 minutes

A little warm, 5 points

Hot, 7 points

Very hot, 8

Hot, 9 points

There is not a trace of blood on the meat, and the score is above 10. ...

Fried steak at home. It's cooked, but it doesn't bite. The longer you fry, the harder you bite. How can I make fried steak tender?

Introduction to STEAK knowledge: the English word steak is a general term for steak. There are many kinds of steaks, and the following four are more common:

TENDERLOIN (beef tenderloin), also called filet, is the most tender meat in beef tenderloin, and it contains almost no fat, so it is very popular with friends who like to eat lean meat. Because the meat is tender, it is suitable for frying until it is 3, 5 and 7 ripe.

Rib eye (naked eye steak) has both lean meat and fat meat. Because it contains a certain amount of fat, this kind of meat tastes better when fried and roasted. Don't overcook it when eating, three is the best.

Sirloin (sirloin steak, beef tenderloin) contains some fat. Because it is beef tenderloin, there is a circle of white muscle on the extension of the meat. The overall taste is tough, the meat is hard and chewy, and it is suitable for young people and people with good teeth. When eating, cut the meat and tendons together, and don't overcook it.

T-bone (T-bone steak), T-shaped, is the back of cattle. On both sides of the T-shape, one side measures more and the other side measures less. It is the naked eye that measures more, and Philip that measures less. This kind of steak is more common in American restaurants. Because French cuisine is exquisite, T-shaped steaks with large quantity and rough quality are rarely used.

Nutritional analysis of steak: 1. Beef is rich in protein, and its amino acid composition is closer to human needs than pork, which can improve human disease resistance. It is especially suitable for people who are recuperating after surgery and illness to replenish blood loss and repair tissues. Eating beef in cold winter can warm the stomach and is a good tonic this season.

2. Beef has the effects of nourishing the middle energizer, strengthening the spleen and stomach, strengthening the bones and muscles, resolving phlegm and calming the wind, quenching thirst and promoting fluid production, and is suitable for people with hidden middle energizer, shortness of breath, weakness of muscles and bones, anemia and long illness, and yellow complexion. Supplementary information of steak: different parts of steak have different names and cooking methods:

Small steak: the left and right sides of the breast of a cow, including the ribs. The meat is delicious and marbled. Suitable for roasting, frying, frying and stewing.

Boneless sirloin: the rib of a cow. Small amount of exercise, tender meat and even oil. It can be made into steak, steamed beef, hot pot slices or teppanyaki. Beef loin: Beef loin is tender and oily, suitable for steak.

Philip: Beef tenderloin (that is, tenderloin) has less exercise and the most tender meat. It can be used to make steak or teppanyaki.

T-bone and New York Steak: Beef loin.

Judging the maturity of beef;

Medium-rare: dark red blood, medium-rare: light red blood, medium-rare: pink blood, and full-cooked: transparent juice.

Western modern medical research believes that beef belongs to red meat, which contains a malodorous acetaldehyde, and excessive intake is harmful to health. Steak is suitable for people: the general population can eat it.

1. It is suitable for people who grow and develop, recuperate after surgery and illness, and people who are in gas reservoirs, short of breath, weak muscles and bones, anemia and long illness, and have a yellow complexion.

2. People with infectious diseases, liver diseases and kidney diseases should be careful to eat; Beef is a hair growth product. People suffering from scabies, eczema, acne and itching should use it with caution.

3. People with high cholesterol, high fat, old people, children and weak digestive ability should not eat more. The dietotherapy function of steak: beef is sweet and flat, belonging to the spleen and stomach meridian;

Has the effects of invigorating middle warmer, invigorating qi, strengthening spleen and stomach, strengthening bones and muscles, resolving phlegm, calming endogenous wind, quenching thirst and promoting fluid production;

Suitable for people with stagnation of qi, shortness of breath, weakness of muscles and bones, anemia and long illness, and yellow complexion.

Steak practice guide: 1. When cooking, put a hawthorn, an orange peel or a little tea, and beef will rot easily.

2. Coat the old beef with mustard the night before cooking, rinse it with cold water the next day, then cook it in a pot, and add some wine and vinegar when cooking. After this treatment, the old beef is easy to boil, fresh and tender, delicious and fragrant.

3. The fibrous tissue of beef is coarse, and there are many connective tissues, so cut it horizontally, and cut off the long fiber, not along the fibrous tissue, otherwise it will not be delicious and chewy.

Beef tends to turn black and deteriorate after being blown by the wind, so we should pay attention to preservation. Stewed beef with red dates is helpful for muscle growth and wound healing. The practice of French steak introduces the dishes and their functions in detail: French cookbook anemia cookbook

Taste: salty and savory. Technology: Fried French steak. Material: Main ingredient: steak 500g.

Accessories: egg150g, bread150g, and wheat flour 50g.

Seasoning: 4g of salt and 3g of pepper. The characteristics of French steak: crisp outside and fragrant inside, fresh inside and red inside, fresh and tender. Teach you how to cook French steak and how to make French steak delicious. Beat the eggs evenly into egg liquid, remove the crust from the side of white bread, cut into rice grains, and mix with refined salt 1 g for later use.

......

Quick frozen steak. Do you want to thaw it? What about the steps of frying steak?

How to fry the frozen steak?

In fact, it is very convenient to buy frozen steak at home and fry it yourself. You can take it out whenever you want. Eating a medium-rare steak is completely under your control, and the taste is no worse than that of a western restaurant. So more and more people are cooking steaks at home. So how do you fry the frozen steak?

The practice of frying steak

Ingredients: beef tenderloin100g, 30ml olive oil, 4 eggs, 3g salt and 2g white pepper.

Exercise:

1, beef tenderloin is seasoned with salt and white pepper.

2. Heat olive oil (1 tablespoon,15ml) in a pot over medium heat. When the oil is hot, put the tenderloin into the pot and fry on both sides for 2 minutes. Cook when it is about seven or eight years old.

3. Heat olive oil (1 tablespoon,15ml) in another non-stick pan over medium heat, then put the eggs in the pan and fry them on one side.

4. Put two pieces of fried beef tenderloin into four plates respectively, and then put the fried one side up on them.

How to thaw frozen steak

With the improvement of people's living standards, western food is becoming more and more popular. Fast-paced life promotes the development of western food to convenience food. In recent two years, family steak has been favored by young consumers, and its market share has expanded rapidly. The thawing of quick-frozen steak is also very particular. Let's see how to thaw the quick-frozen steak.

NO 1, cold air thaws. The air thawing method takes a long time, but the gravy loss is less. Its practice is to keep the frozen meat in the original packaging and put it in the refrigerator for overnight (0 -5 degrees) to thaw slowly. When the central temperature of meat reaches 0 degrees, it usually takes 12 hours or more, depending on the size of frozen meat.

NO2, running water thawing. The running water thawing method is to put the frozen meat into a sealed plastic bag and then soak it in clear water for one night. If necessary, clean water can be changed intermittently. This method is faster than air thawing. The application of plastic bags and slow thawing technology can effectively prevent the loss of gravy and prevent meat from being contaminated by bacteria in clean water.

Third, thaw in the microwave oven. Microwave thawing is a convenient and quick method. The principle is that the water molecules in frozen meat vibrate and rub through microwaves, thus generating heat to raise the temperature of frozen meat, so as to achieve the purpose of thawing from the outside to the inside. However, the heating time should be carefully controlled to avoid boiling some frozen meat because of overheating.

How to stir-fry steak?

Materials:

Carrefour or pricemart have beef tenderloin for sale.

Is the kind of 32 yuan /500g. Never buy that 16 yuan /500g "small steak" that looks neat.

A purple onion, a lettuce, an imported lemon, two tomatoes, and a cream salad as good as possible.

A grass-like seasoning called Tarigon, and fennel, these two things Carrefour or

Pricemart sells them all. Look for them in imported spices. The packaging looks delicious. Small bottles of black pepper.

Exercise:

Wash the raw steak with clear water, and then add sesame oil, light soy sauce and light soy sauce according to the ratio of 1: 1: 1.

Then put a small amount of dry red wine (as much as a small glass). Of course, if you have 30-year-old whisky at home, you can also put it.

A little, be careful, don't put too much wine), and shred the onion in moderation.

The right amount of sugar, monosodium glutamate, black pepper, white pepper and salt and pepper depends on your cooking talent.

Stir the steak with the above seasoning evenly, and soak the steak in the seasoning as much as possible.

Soak for 20 minutes. Of course, the longer you soak it, the better it tastes.

At the same time, wash onions, lettuce and tomatoes and cut them into filaments. The thinner the better, the smaller the tomato.

Put it in a large bowl and stir the salad later.

Then add a proper amount of blending oil to the pot, not too much, just like spreading eggs.

Heat the oil to 70% heat, put the cattle in a pot and fry them on both sides with medium heat 1 min until they are 70% cooked.

If you want to eat more cooked food, just adjust the time.

When the steak is out of the pot, sprinkle with tarregon, and you can smell it immediately, then add black pepper according to your own taste.

Finally, squeeze a few drops of lemon juice on the steak.

Then eat it while it's hot. Personally, I suggest eating in the kitchen, because once it gets a little cold, the taste will be much worse.

Eat one piece first, then fry the next. At this time, it is best to have a seal around to help you mix the salad, and you can add some.

There is sugar in the salad, so don't be stingy with the salad dressing. It's more delicious than Bi Qiu's.

If I can go to the kitchen of a western restaurant to see how their steak is cooked and what seasoning is used.

That would be great.

However, the super steak enjoyed by this seal tastes very good, and the gap between it and the sirloin steak served in 200 yuan may be only.

As for the raw materials of steak, 200 yuan can't enjoy a 250-gram steak every day, not enough.

Or do it yourself and eat as much as you want.

It is suggested to buy a better pot and better kitchen conditions, otherwise the atmosphere of western food will be gone.

First, three elbow flowers were steamed in the microwave oven, and then two small packets of pineapple cake were unpacked.

I bought a new non-stick pan because I committed a crime against the wind, so I tried it a little and fried an egg first, and the effect was good.

Start cooking steak

The key is the knife method.

Cut the steak thin. . . Thin. . . .

Add some slippery meat powder before curing beef.

Then there is pickling. . .

Use soy sauce, black pepper juice and sand tea sauce.

Taste for half an hour.

If there is no blending oil, it is best to use lard.

60% oil temperature

Put it in a pot or pan and start cooking.

Fry on one side for about 2 minutes.

hand over

Fry for another 2 minutes.

Turn it over again

Stir fry for one minute.

and

Stir fry for one minute.

Lift the pot

Pour in black pepper juice or tomato juice.

Cage

Conveniently opened a can of coke.

Selection of beef

The book says that beef is best beef tenderloin, but the supermarket I went to didn't have beef tenderloin, so I used a large piece of beef forest instead. The focus of beef selection is ruddy color, crystal clear and tender muscles, and try not to have fat and tendons.

Note: because steak can't be fried for too long, the quality of beef is very high. Fat meat is not delicious, and tendons are not rotten, unless you want to practice your mouth. For the convenience of slicing, it is best to choose a whole piece.

Preparation of condiment

Dice ginger, garlic and onion for later use. Black cooking, tomato sauce, salt, soy sauce, chicken essence, cooking wine and one egg.

Starch paste

Note: The specific amount depends on personal taste. I used 7 taels of beef with half a slice of ginger, a whole head of garlic and two onions. Cooking wine should be foreign wine, but I don't have it. It's a bit wasteful to use two eggs for beef.

manufacturing process

Cut the beef into thin slices slightly thicker than chopsticks, not too big (remember, I'll explain later), about half the size of a palm. The most important thing after cutting is to take a sledgehammer (horror film? ) pat the cut beef loose. There is a trick that you don't need a special hammer! With a rolling pin, you can put meat like a washerwoman hammering clothes in the old society. ......

How long does it take to fry steak?

Ingredients: steak

Seasoning: steak

How to choose steak:

Everyone should know about steak, but it is also important to choose a good steak, so ....

My experience is that the quality of beef mainly includes the color, tenderness, flavor, water retention and juiciness of beef. The color of meat is influenced by age, sanitary conditions of slaughter and processing, storage and processing conditions, muscle parts, exposure time in the air and other factors. Normal beef color is bright red. The older the cow, the darker the color, from pale white to red and crimson. When beef comes into contact with oxygen in the air, its color will change. Fresh meat in the air is bright red at first. After about 30 minutes, the meat color will deepen and turn purple. As time goes on, the meat color will turn brown again, and this change will be reversed in a short time, that is, the meat color will turn red. But if the time is too long, the meat noodles will deteriorate and the meat color will turn brown. Tenderloin is non-strength, the meat quality is a little thicker than rib, but it tastes fresh and sweet, which is very suitable for steak. The key to tender steak is meat quality and cooking method. First, the meat quality of steak, the most tender steak is filet mignon, tenderloin, lean meat and high protein; Sirloin steak contains a lot of fat and oil, and has a ring of meat tendons, which is more chewy than filet mignon. T-bone steak is the backbone meat on the back of cattle, with sirloin and filet mignon on one side; Filet mignon is the first choice for tender steak; Loosen it with a meat floss hammer or knife back before making; When frying steak, you must master the heat, don't fry it too well, 7 minutes is enough, and it will be tender when it is raw; When baking, you should master the time, and the best time is 15 to 30 minutes; Kimchi is very important, generally including brandy, red wine, black pepper sauce, black pepper, XO sauce and so on. Pouring juice is also the key to taste, including black pepper juice, mushroom juice, red wine juice, garlic juice, XO juice and so on.

Tips:

Before making, pat the steak fiber loose with a meat hammer or the back of a knife, or add some tender meat powder. You can also soak in tea or light vinegar.

1, less oil, more oil will fry.

2, don't always turn it over, the water inside will be lost and the taste will be bad.

If you put some baking soda at home, it can play the role of "tender meat powder"

To put it simply, a thick steak, fried for 3 minutes on each side, is the standard medium-rare steak, and each cooked steak is fried for one more minute.

Discrimination between raw steak and cooked steak;

Raw steak: the inside of the steak is blood red and the temperature is not high.

Medium-rare steak: the inside of the steak is blood red, and the internal temperature is kept at a certain level (higher than that of raw steak).

Medium rare steak: it's pink inside and quite hot.

Medium rare steak: the inside of the steak is pink with light gray and brown, and the whole steak is very hot.

Medium rare steak: the inside of the steak is mainly light grayish brown with a slight pink color.

Well-done steak: The inside of the steak is brown.

Note: XO sauce and XO juice are not XO. At present, I see that the XO sauce on the market is only purer than Lee Kum Kee.