2. Steak curing method
How to marinate the steak?
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.
For steak, I usually use black pepper with garlic water or onion cooking wine or red wine salt, and I can also add other seasonings. I usually add thyme, but I only have thyme at home. It tastes good. Once pickled with brandy, it tastes strange.
Black pepper (extra large, I like it)
Add garlic water (two cloves) or onion (half),
Cooking wine (moderate amount) or red wine (usually I soak half),
Salt (one or two spoonfuls),
Thyme (ultra-small amount, the kind that the bottle leaks twice the most)
A Chef's ingredients: steak (about 350g), red pepper 1 shredded, onion half-shredded, garlic 1 spoon, green pepper 1 shredded.
Marinade: 2 tablespoons of soy sauce, 0 tablespoon of 65438+ spicy soy sauce, 2 tablespoons of oil, a little pepper and a little chicken essence.
Seasoning: sugar 1 tablespoon, soy sauce 1 tablespoon, salt, gouache, tomato juice, chopped green onion, water and black pepper.
There are several ways to marinate steak.
According to my personal experience, it is generally best to marinate beef overnight, or 32 hours, because in this way, the taste can be really delicious. Here, I would like to remind everyone not to put too much salt in pickled beef, otherwise it will be too salty. Also, you can marinate beef with monosodium glutamate, and use chicken essence to be healthy. This will make the beef fresh and sweet. If you want to feel the umami flavor of beef when eating steak, you might as well add some finely cut ginger when developing beef, because ginger can suck out the flavor of beef itself. Also, you can add some red wine to marinate the beef together, so that the beef will emit bursts of wine, the beef will become more delicious, and the fried meat color will look better. If there is no red wine, beer will do.
How to marinate steak
My friend downstairs said, it's ridiculous to use soy sauce, soy sauce, black pepper sauce, baking soda and corn flour.
I'm afraid it's only the garbage collage steaks with all kinds of sodium and tender meat powder sold in supermarkets or chain steakhouses.
In fact, steak itself belongs to western food, and it is very particular about ingredients. The so-called western food pays attention to seasoning, while Chinese food, especially Sichuan food and Hunan food, often goes bad. That's the reason.
First of all, you have to have a good piece of meat to cook steak. Domestic beef is a tragedy, and it is impossible to cook steak. Because no matter how well you cook, you can't simply fry and eat. I suggest you use USDA PRIME Angus beef or beef and beef. These are now available in the domestic market. It would be a tragedy to buy a piece of meat directly from the market as my friend downstairs said.
Secondly, imported beef bought in China is frozen. If you buy it piece by piece, ask the store to cut it for you in advance. If you buy a whole steak yourself, you need to slice it yourself. The thickness is kept at 2.5-4cm, and I am usually a piece of 3cm. Don't be like a supermarket, a slice is only 1CM, 1.5CM thick, and it will be cooked when it is fried, and it won't be juicy at all.
Furthermore, the frozen cows are discharged into the refrigerator 10 hour, which is called natural deicing. Then, the cows are discharged at room temperature 1 hour to increase the temperature of the steak center. Never fry, wash or soak the steak in water! ! !
Then it can be divided into pickling and non-pickling.
If it is not pickled, dry the surface with kitchen paper and sprinkle enough salt and chopped black pepper on the surface. Salt should be coarse-grained sea salt or rock salt. Black pepper should be freshly ground with particles. Salt should be sprinkled more and unevenly. Then pour in an appropriate amount of olive oil and wipe it evenly. So we can wait for the pot.
Marinated steak, sprinkled with chopped black pepper, two fresh rosemary, 2-3 crushed garlic cloves and appropriate amount of olive oil. Apply all four seasonings to the surface of steak several times, and then let it stand at room temperature for 30-60 minutes. Add salt before cooking.
Remember! Salt can't be put in early. Steaks don't need to be salted like people in China. If the salt is put too early, the water will precipitate and the steak will be very dry!
Then, start burning. Be sure to use a pan, preferably a baking tray from LE CREUSET or STAUB.
The pot must be very very hot first! It's on fire. When it starts to feel very hot, it is already before the steak is oiled, so it can be cooked directly.
If you use a pan, turn it every 25 seconds. If you use a baking tray, turn it as little as possible in order to bake a pattern.
If the steak is preserved, put garlic and rosemary in the pot for 3 minutes and fry together.
Generally, 3CM thick steak can be cooked in 5 minutes after frying 10- 12 minutes. The central temperature is 55 degrees. It's completely cooked at 65 degrees.
You can put a piece of butter and color it before cooking. Butter must be put at a later stage. If you put it in early, it will turn black and bitter, caramelization.
Finally, you need to let it stand after cooking! Let the steak stand for 5- 10 minutes. Don't cut it. In this way, the juice will return to the cells, and all the blood will flow out. Sprinkle lemon juice on the steak. Do it.
Reliable steaks don't need black pepper sauce. This sauce is so thick that it is usually made by domestic steakhouses to cover up the bad taste of junk steaks.
The three best companions of steak are chopped black pepper, salt and lemon juice.
I play alone. I hope it helps you.
What materials do you need to marinate steak at home?
Preparation materials: steak, black pepper, butter, olive oil, sea salt and basil leaves.
Step 1: Add proper amount of sea salt, black pepper, olive oil and basil leaves to both sides of the steak.
Step 2: marinate gently by hand for about 5 minutes.
Step 3: preheat the steak machine.
Step 4: After the steak machine displays the "Start" function, put the steak on.
Step 5: After frying it a little, turn on the steak machine and add a small piece of butter.
Step 6: The steak machine automatically detects the thickness of the steak to detect how rare it is. You can fry the steak as much as you like.
Step 7: finished product.
How to marinate steak
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.
For steak, I usually use black pepper with garlic water or onion cooking wine or red wine salt, and I can also add other seasonings. I usually add thyme, but I only have thyme at home. It tastes good. Once pickled with brandy, it tastes strange.
Black pepper (extra large, I like it)
Add garlic water (two cloves) or onion (half),
Cooking wine (moderate amount) or red wine (usually I soak half),
Salt (one or two spoonfuls),
Thyme (ultra-small amount, the kind that the bottle leaks twice the most)
A Chef's ingredients: steak (about 350g), red pepper 1 shredded, onion half-shredded, garlic 1 spoon, green pepper 1 shredded.
Marinade: 2 tablespoons of soy sauce, 0 tablespoon of 65438+ spicy soy sauce, 2 tablespoons of oil, a little pepper and a little chicken essence.
Seasoning: sugar 1 tablespoon, soy sauce 1 tablespoon, salt, gouache, tomato juice, chopped green onion, water and black pepper.
What is the authentic steak method?
First, use steak, salt, black pepper, oil, butter and red wine. Second, the practice of authentic steak 1. Take the knife back and cut the beef.
Just tap it casually, this step is not the point, it is easy to cook if it is thin. 2. Pickling: Sprinkle salt and black pepper on the steak, grease it and marinate for more than an hour. 3. The marinated steak has a shiny surface and can be put into the pot. 4. Heat the pan, fry directly on one side and change on the other. It's enough to turn it once, no need to turn it. You should control your own time. The fire lasts about 1 min, or the surface is black, so you can turn it over.
(Some masters also said that they should turn it every 15 seconds and turn it back and forth until the inside is cooked. There are always different ways to do this, depending on everyone's preference. )
5. Turn off the fire and add the last seasoning while the pot is still warm: a spoonful of red wine, or a small piece of butter and a little soy sauce. You can play freely here.
6, important: let stand for 5 minutes to enjoy.
How to marinate your own steak
The specific steps are as follows: 1. Slice beef (about 6mm), beat beef with a meat beater, and marinate with salt and black pepper15min.
The curing time should not be too long, otherwise the meat will get old easily. 2. Use this time to make black pepper juice: put carrots, onions, chicken and tomatoes in a blender, add a little water and make juice. You can add some red wine and rosemary.
Turn a small fire in a pot and add salt and black pepper. If you like spicy food, you can put more black pepper.
Can be adjusted according to personal taste. Cook over low heat until thick. If it is really not thick, you can tick it.
So the black pepper juice is ready. 3, fire, put butter in the pot, put steak, 50 seconds opposite, and then 30 seconds.
4, with favorite vegetables, pour thick black pepper juice to eat.
There are several ways to marinate steak.
Ten curing methods of steak: 1 Malaysian flavor: materials: ginger, garlic, turmeric, dried red pepper, citronella stem, shrimp paste and lemon.
Mexican flavor: Ingredients: Mexican stout, fennel, black pepper, Chili powder, dried anchovy Chili powder, dried Mexican Oregon vanilla, coriander, lemon and garlic. 3 British pub flavor: ingredients: olive oil, beef soup, red onion, garlic.
4 North African flavor: Ingredients: olive oil, orange peel, Harissa hot sauce in Maghreb, deep Chili powder. 5 Canadian Montreal flavor: materials: coriander, black pepper, fennel, Chili powder, red pepper slices, onion powder.
6 Brazilian flavor: Ingredients: olive oil, white pepper, Mexican Serrano pepper, garlic. 7 Kung Pao Taste: Ingredients: sesame oil, seafood sauce, white vinegar, American sriracha Chili sauce, shallots and garlic.
Spanish flavor: ingredients: orange peel, smoked Chili powder, flat leaf basil. 9 Indian flavor: Ingredients: sesame oil, soy sauce, onion, onion, garlic, black pepper, white sesame and sugar.
10 Texas mixed Mexican flavor: materials: black pepper, smoked Chili powder, Anqiu Chili powder, dried mustard powder, coriander, Oregon, fennel, lemon spicy spices. Garlic, onions and lemons are naturally basic. Add turmeric, citronella and lime to make it a Southeast Asian flavor, while fennel, Chili powder, black pepper and vanilla become a Mexican flavor. If it's small green pepper and white pepper, it suddenly smells like samba.
The following 10 five-star pickling secret recipe represents the different tastes of different countries and can definitely satisfy the taste fantasy of all kinds of food. According to the specific types of problems, step disassembly/cause principle analysis/content expansion, etc.
The specific steps are as follows:/The main reasons for this situation are.
How to cook steak?
Flame steak ingredients: 300 grams of beef tenderloin.
Seasoning: cooking oil, monosodium glutamate, sugar, yellow rice wine, corn flour, stone powder, egg yolk, oyster sauce, barbecued pork sauce, chicken juice, soy sauce, chopped green onion, chopped celery and chopped persimmon pepper. Production: Cut beef tenderloin into rectangular pieces, add hand stone powder, soy sauce, sugar, monosodium glutamate, oyster sauce, egg yolk, yellow wine and raw flour for sizing, add water and mix well and put in the refrigerator for later use.
Heat a wok with high fire, pour in cooking oil, stir-fry the raw materials when it is 60% hot, pour in oil when it is 80% hot, leave a little oil in the wok, add barbecued pork sauce, chicken juice, chopped green onion, celery powder, bell pepper powder, sugar, soy sauce, monosodium glutamate and soup, stir-fry the raw materials and thicken the oil. Chinese steak ingredients: half a catty of beef tenderloin ① {wine ... 1/2 tablespoons of soy sauce ... 1 tablespoon, tender essence ... 1/4 tablespoons (or baking soda) pepper ... 1/8 tablespoons. Shredded onion ... 1/2 cups, red pepper (chopped) 1 strip ② {spicy soy sauce ... 1 tablespoon tomato sauce ... 1 tablespoon sugar ... 1/2 tablespoons salt .../magnolia ...
Take the flower head of Magnolia grandiflora, boil it in boiling water for 2 minutes, pick it up, soak it in cold water, and let it cool and drain. 3 pot is extremely hot, add 5 tablespoons of oil, add beef slices, fry over medium heat until both sides are golden, and shovel out.
Heat 3 tbsp oil in 4 pots, stir-fry onion, add red pepper and fried beef slices, add half a tbsp wine, stir-fry and pour in ingredients, stir-fry over high heat until the juice will dry, then add 1 tbsp oil (for luster), and mix well to serve. 5 Heat the wok, add 2 tablespoons of oil to heat it, add the scalded magnolia, stir fry with 1/4 teaspoons of salt 1 min, and take out the surrounding vegetables for decoration.
Besides magnolia, you can also choose seasonal vegetables, such as Qingjiang vegetables, bean sprouts, spinach and water spinach. Steak stewed with papaya (04/07/2000) Ingredients: papaya 1 steak, minced garlic, pepper 200g, a little oyster sauce and a proper amount of rice wine.
Practice: ① Marinate the steak with salt, corn flour and eggs for 4 hours, and then cut it into strips. (2) Cut papaya into strips, and oil it with low fire first.
③ After frying the oil pan with minced garlic and pepper, put the cattle into the pan, and then add oyster sauce, broth and a little rice wine. (4) Finally, thicken with white powder, and then add papaya and stir fry.
Efficacy: Papaya Stewed Steak combines protein and vitamins. Beef is warm, so it is advisable to avoid hot and dry gas when eating with fruit.
2。 Mix bread, eggs, cheese, coconut and the finished product of step 1 and put it in a bowl.
3。 Roast beef tenderloin 10~ 15 minutes.
4。 Put the finished product of step 2 on the cake, roll it up and seal it, and brush it with egg yolk.
5。 Bake in the oven at 200℃ for 30 minutes.
Features: crispy and delicious. 4 "Fried steak (pictured) Ingredients: steak, onion juice, yellow wine, eggs, spicy soy sauce, tomato sauce, cucumber slices, potato chips or lettuce, tomato slices.
Practice: ① Cut the steak into small pieces of 65,438+00g, slice it into circular slices with a knife with a diameter of 65,438+0.5 inch, then chop it several times with the knife, round the meat, and put the steak into the mixed marinade of onion juice and yellow wine. Take it out and marinate it for five minutes, then drag it with eggs; (2) Fry both sides in a hot oil pan 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. 5 "Papaya Stewed Steak Ingredients: papaya 1, steak 200g, minced garlic, a little pepper, oyster sauce, broth and rice wine.
Practice: ① Marinate the steak with salt, corn flour and eggs for 4 hours, and then cut it into strips. (2) Cut papaya into strips, and oil it with low fire first.
③ After frying the oil pan with minced garlic and pepper, put the cattle into the pan and add oyster sauce, broth and a little rice wine. ④ Finally, thicken with white powder, add papaya and stir fry. Efficacy: Papaya Stewed Steak combines protein and vitamins.
Beef is warm, so it is advisable to avoid hot and dry gas when eating with fruit. Beef is rich in protein, calcium, phosphorus, iron and vitamin A, while papaya is rich in vitamin C. Together, they can balance nutrition.
6 "Fresh Orange Steak Health Whispers: Beef is rich in protein and vitamins. In winter, people exercise less and eat well. At the end of the year, people are under great mental pressure at work, and people are most likely to get angry and get ulcers.
Now try the fresh orange steak. Because of its cool nature, sweet orange has the functions of promoting fluid production to quench thirst, soothing the liver and regulating qi.
Ingredients: steak, 5 slices of oranges, and 2 methods of making: 1. First, cut each steak into three equal parts and marinate it with a little salt, sugar, wine and soy sauce.
2。 After the oranges are washed, one orange is juiced for use, the other orange is cut into four parts, the pulp is cut into pieces, and a quarter of the peel is cut into strips for use.
3。 Put the right amount of oil into the wok, fry the steak for 3-5 minutes first, then add orange juice and orange pulp, stir-fry the steak quickly until it is fully cooked, and suck in orange juice to serve.
4。 Finally, clean the wok and add a little oil. When the oil boils, immediately pop the orange peel, pick it up and sprinkle it on the steak.
10 "Flame steak Ingredients: beef tenderloin 300g, cooking oil, monosodium glutamate, sugar, yellow wine, raw flour, stone powder, egg yolk, oyster sauce, barbecued pork sauce, chicken juice, soy sauce, chopped green onion, celery and pepper. .
The curing method of steak is unique.
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. For steak, I usually use black pepper with garlic water or onion cooking wine or red wine salt. I usually add thyme, but I only have thyme at home. It tastes good. On one occasion, the black pepper with strange taste pickled with brandy (oversized, I like it) was added with garlic water (two petals) or onion (half petals), cooking wine (moderate amount) or red wine (usually I soak half), salt (one or two spoonfuls) and thyme. Shake the bottle twice is the most leaking bottle. ) A Chef's ingredients: steak (about 350g), 1 shredded red pepper, half shredded onion, 1 spoon garlic, 1 shredded green pepper.
Marinade: 2 tablespoons of soy sauce, 0 tablespoon of 65438+ spicy soy sauce, 2 tablespoons of oil, a little pepper and a little chicken essence. Seasoning: sugar 1 tablespoon, soy sauce 1 tablespoon, salt, gouache, tomato juice, chopped green onion, water and black pepper.