The dishes that can be cooked are dry fried beef tenderloin, beef tenderloin with tomato sauce, fried spaghetti with black pepper beef tenderloin, diced beef with black garlic, diced beef with black pepper Pleurotus eryngii, and steak that is common in western food.
There are many kinds of steaks, including filet mignon (beef tenderloin or beef tenderloin), naked eye steak (both lean meat and fat meat), sirloin steak, also known as sirloin steak (beef tenderloin) and T-shaped steak (beef tenderloin). Steaks are mainly fried and roasted, and are divided into medium rare, medium rare, medium rare, medium rare and full rare. The meat quality of steak is also divided into five grades, among which it is subdivided into 12 grade.
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.
The first time the steak was fried in a pan, it must have been a big fire and high temperature. 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 the oven at low temperature, so that the heat can heat the meat steadily from all directions.