How to cook 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.

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.