fried beef steak
fried beef steak
Steak, onion juice, yellow wine, eggs, spicy soy sauce, tomato sauce, cucumber slices, potato chips or lettuce and tomato slices.
Production steps
1. Cut the steak into small pieces weighing 100g, and beat them one by one with a knife, or wrap the beef with plastic wrap first, and then beat it with a soft hammer, so that the beef tastes delicious. Chop a disc with a diameter of one and a half inches at will with a knife, then round the meat, put the steak piece by piece in the marinade made of onion juice and yellow wine for five minutes, and then drag it with eggs;
2. Heat the oil pan, fry both sides until golden brown, cook spicy soy sauce and tomato sauce, turn it over a few times, put it in the pan, and serve with cucumber slices, potato chips, or lettuce and tomato slices.
Exercise 2
Food preparation
Making material
Production materials (14 sheets)
Ingredients: 500g clean steak.
Seasoning: salt, sugar, pepper, soy sauce, wine, monosodium glutamate.
Production steps
1, grilled with a knife and marinated with salt, sugar, pepper and other condiments for half an hour;
2. Put the cow on the grill and bake it in a box. Bake for 25 minutes, then turn over and bake 10 minutes.
Exercise 3
Food preparation
Steak, potato, lettuce, salt, olive oil, red wine and black pepper.
Production steps
All kinds of fried steak products
All kinds of fried steaks (20 yuan)
1. Cut the steak into 2cm thick and pat the meat loose with a knife.
2. Rub a little salt, black pepper and red wine on both sides of the steak, wrap it with plastic wrap and put it in the refrigerator for 2 hours.
3. Wash lettuce, peel potatoes and cut into strips for later use.
4. Put olive oil and potato chips in the pot.
5. After the potato chips are fried, sprinkle salt on the plate.
6. Add some olive oil to the pot, add the steak and fry on both sides for 2 minutes.
7. Add a little pepper and red wine and fry for a few seconds.
1, put a little oil on both sides of the steak, sprinkle a little sea salt and let it stand for a few minutes.
2. When the pan is heated by a big fire, the temperature will be above 200 degrees. When you see smoke in the pot, pour some oil in the bottom of the pot, keep burning until it smokes, and put the cow in the pot. Do not move. Because of the high temperature, you will soon see the side of the steak that touches the pot turn brown and turn it over to roast the other side. If you don't have enough experience, you can open the bottom to see if it turns brown and turn it over.
3. After both sides are browned, put the pot in the oven for 6 minutes at 250 degrees, so that the grilled steak is medium rare, 12 medium rare. You can decide the baking time according to your own preferences.
4. After roasting, take out the steak and put it on the plate. It is not suitable for immediate consumption at this time. Let the steak relax for a few minutes before eating.
5. Slice onions and mushrooms, put a little oil in the pot, fry onions and mushrooms, cook red wine and add salt. Serve with steak.
Steak is a traditional diet in the west, so it is necessary to understand the differences between China and the west when cooking steak at home. The biggest difference is that the meat quality of Chinese and western edible cattle is fundamentally different. We can't refer to the practice in Europe and America when making steak with domestic beef, mainly because the beef used in Europe and America is a special variety, which is very tender and can be very soft without pretreatment. Most steak practices circulating on the Internet are simply wrong, because they not only ignore the differences in meat quality, but also have a little knowledge of the processing principle of steak. The principles and simple methods of steak cooking are listed below for your reference.
Steak can be fried or grilled, but the most effective way to make it smooth and fragrant is to divide the cooking temperature into two sections.
Take frying as an example. The first time a steak is fried in a pan, it must be heated with fire. At this time, a layer of meat on the surface of beef was dehydrated and hardened, and Maillard reaction occurred, which turned dark brown in color and gave off the smell of frying. Turn the beef over before enlargement and fry the other side into dark brown. This stage is the taste of steak.
The second stage is to make the inside mature, and try not to make the outside temperature too high before hardening, resulting in a large temperature difference between the inside and outside of the meat. There are two ways at this time. One is to change the original pot into a small fire to continue frying, but it needs to be turned frequently, about 1 minute 1 time, so that the heat can slowly enter the beef. The second is to roast meat in an oven at low temperature, so that the heat can heat the meat steadily from all directions (this method belongs to the restaurant practice). At this stage, the internal temperature of the meat can be raised and the gravy can ooze.
The time for frying and roasting steak varies according to the area and height of beef and the firepower of cooking utensils and stoves. Other people's standards can't be copied directly, and the most reliable thing is to try it yourself.
As for tenderness, if the meat itself is not good, it needs curing. Acidic liquids (such as yogurt and vinegar), salt water or tender meat powder can soften meat.