Marinade: (marinated 1 kg steak)
1.60ml soy sauce 2. 2 tablespoons garlic.
3.2 tablespoons ginger paste 4. 2 tablespoons Shaoxing wine
5.2 tablespoons of crude oil 6. 2 tablespoons honey
7. Lemon juice 1 tablespoon
Pickling method:
1 kg steak thawed, cleaned and dried. Loosen the steak with a meat hammer, mix the marinade with the steak evenly, put it in a double-layer food bag, and squeeze out the air in the bag. Try to keep the food bag in a vacuum state (make the steak absorb the marinade evenly after pressurization), tie a knot at the mouth of the bag and marinate it in the refrigerator for one day. It can be barbecued or baked in the oven.
Western steak
Marinade: (marinated 1 kg steak)
1. tomato juice 60ml 2. 2 tablespoons juice
3.2 tablespoons minced garlic. 2 tablespoons white wine
5.2 tablespoons lemon juice. 2 tablespoons Huangmei jam
7. Black pepper 1 tablespoon 8. 2 tablespoons of oil.
Pickling method:
1 kg steak thawed, cleaned and dried. Loosen the steak with a meat hammer, mix the marinade with the steak evenly, put it in a double-layer food bag, and squeeze out the air in the bag. Try to keep the food bag in a vacuum state (make the steak absorb the marinade evenly after pressurization), tie a knot at the mouth of the bag and marinate it in the refrigerator for one day. It can be barbecued or baked in the oven.
Shadie beef steak
Marinade: (marinated 1 kg steak)
1.40ml soy sauce 2. 2 tablespoons peanut butter.
3.2 tablespoons minced garlic. Curry powder 1 tablespoon
5.2 tablespoons honey 6. Sesame oil 1 tablespoon
7. Salt 1 teaspoon 8. Crude oil 1 tbsp
Pickling method:
1 kg steak thawed, cleaned and dried. Loosen the steak with a meat hammer, mix the marinade with the steak evenly, put it in a double-layer food bag, and squeeze out the air in the bag. Try to keep the food bag in a vacuum state (make the steak absorb the marinade evenly after pressurization), tie a knot at the mouth of the bag and marinate it in the refrigerator for one day. It can be barbecued or baked in the oven.
Curry steak
Marinade: (marinated 1 kg steak)
1.2 tbsp curry sauce. 2 tablespoons soy sauce.
3.2 tablespoons sugar. 2 tablespoons oil
5.3/4 teaspoons of salt. 2 tablespoons garlic.
7. Half a teaspoon of Chili powder. A teaspoon of lemon peel.
Pickling method:
1 kg steak thawed, cleaned and dried. Loosen the steak with a meat hammer, mix the marinade with the steak evenly, put it in a double-layer food bag, and squeeze out the air in the bag. Try to keep the food bag in a vacuum state (make the steak absorb the marinade evenly after pressurization), tie a knot at the mouth of the bag and marinate it in the refrigerator for one day. It can be barbecued or baked in the oven.
Black pepper steak
Marinade: (marinated 1 kg steak)
1. Black pepper 1 spoon. 2. Tomato juice 1 tablespoon.
3.2 tablespoons sugar. 2 tablespoons oil
5.40 ml of white wine. 2 tablespoons chopped garlic
7. Half a teaspoon of salt. Oyster sauce 1 tablespoon.
Pickling method:
1 kg steak thawed, cleaned and dried. Loosen the steak with a meat hammer, mix the marinade with the steak evenly, put it in a double-layer food bag, and squeeze out the air in the bag. Try to keep the food bag in a vacuum state (make the steak absorb the marinade evenly after pressurization), tie a knot at the mouth of the bag and marinate it in the refrigerator for one day. It can be barbecued or baked in the oven.
Japanese steak
Marinade: (marinated 1 kg steak)
1.40ml of Japanese soy sauce 2. 2 tablespoons sesame paste.
3.2 tablespoons minced garlic. 2 tablespoons sake.
5.2 tablespoons ginger paste 6. Sesame oil 1 tablespoon.
7. Sugar 1 tablespoon 8. Crude oil 1 tbsp
Pickling method:
1 kg steak thawed, cleaned and dried. Loosen the steak with a meat hammer, mix the marinade with the steak evenly, put it in a double-layer food bag, and squeeze out the air in the bag. Try to keep the food bag in a vacuum state (make the steak absorb the marinade evenly after pressurization), tie a knot at the mouth of the bag and marinate it in the refrigerator for one day. It can be barbecued or baked in the oven.
Beef steak with garlic and black pepper
Ingredients: steak, onion, garlic, butter, chopped black pepper, refined salt.
Method: Cut onion into filaments for later use. Chop the garlic into minced garlic, rub the steak evenly, sprinkle with seasoning and marinate for a while. Stir-fry the vegetables with high fire for 2 minutes, add 1 tbsp oil, add butter and heat for 1 minute, add shredded onion and stir well, and put it around the fried vegetables. Put the cows in the middle, fry them for 2 minutes, turn them upside down for 1.5 minutes, and sprinkle some black pepper on the noodles. You can eat it with hot dishes.
Innovative dishes: Chinese steak
Steak is a western food, and the ingredients and cooking methods are very particular. But its raw materials are easily available, economical and practical, suitable for people's tastes and habits, and easy to guide the production of ordinary people's families. The production is introduced as follows for your reference.
Raw materials: fresh beef (boneless) 1000g, shrimp skin 50g, pickled mustard tuber 50g, egg 100g, raw flour, cooking oil, oyster sauce, soy sauce and chopped green onion.
Method:
1. Wash mustard tuber, remove pepper from the surface, and then mince or chop it with beef and shrimp powder rice respectively, and mix in eggs. Add raw flour, oil, soy sauce, etc. , stir well, then divide into 10 parts, flatten by hand, trim the edges, or press the square with a small square.
2. Stir-fry the spoon on the fire, add a proper amount of cooking oil to heat it, add the steak, fry until both sides are golden, remove and drain the oil, put it in a small plate, add a little oyster sauce and chopped green onion, steam it in a steamer for about 5 minutes, and take it out while it is hot.
Barbecue is the highlight of western food. How can we make it beautiful? Master Ding Mingzhe "taught" four points and prepared to accept it-
Prepare two necessary utensils: a suitable pot and a clamp or chopsticks. Generally, you don't need a non-stick pan to fry steak. It is best to use thick iron pots made in Germany and America. Because the non-stick pan is too thin, the fire goes straight to the steak, and the original juice of the steak quickly evaporates. Clips or chopsticks are used to test the raw and cooked degree of steak.
◆ Treatment of steak before cooking. Generally, if it is fried for dinner, it is best to take it out of the freezer in the morning and put it in a fresh-keeping box in the refrigerator. After returning home in the afternoon, take it out and thaw it at room temperature.
Before cooking, dry the blood on the surface of the steak with a clean towel and put it on a clean plate. Then pinch a pinch of salt and sprinkle it on both sides of the steak, and pinch a pinch of black pepper and sprinkle it on both sides of the steak.
◆ Stir-frying is step by step. You don't need to put too much oil in the steak, just heat it evenly. If the steak is naked, there will usually be oil flowers (that is, the fat and oil-rich part). You have to fry the oil flower first, that is, fry the sirloin steak vertically and remove the excess oil, so that the steak will be fried more beautifully and the oil flower can be fried flat. Pay attention to small fire, crispy sound and a small amount of smoke when frying.
◆ Look at the steak, it's ripe. Fried steak is different from our Cantonese cooking. The steak can't be turned over often, so you should know how to distinguish the raw and cooked steak. The cross section of barbecue can be roughly divided into three layers, and the three layers are still red when they are three ripe; Five mature people, the sides of the body are white, and the middle part is more red; Seven mature people have less red parts, and so on. Because there are a variety of raw and cooked foods mixed together in the family refrigerator, for the sake of hygiene, Master Ding suggested that family diners eat steak with medium or above maturity.
Fried pork chops in peach juice [American way]
Fried with pig's eyes and sweet and sour peach juice, Southeast Asian flavor, fragrant and attractive taste, golden and moist peach granules, whether taste or vision, are the best enjoyment.
Ingredients: pork eye steak 1 piece (about 200g).
Marinade: shredded vegetables (carrots, onions, celery), 2 pieces of fragrant leaves, a little black pepper, brandy, salt, sugar, chicken essence, oil, water, egg white, cornmeal and soy sauce.
Side dishes: mashed potatoes, broccoli, fresh mushrooms, carrots and olives.
Fruit juice: peach juice
Other seasonings: cooking oil, butter, liquor.
Exercise:
1. Marinate pork chops with shredded vegetables (carrots, onions and celery), fragrant leaves and a little black pepper, and add brandy, salt, sugar, chicken essence, oil, water, egg white, cornmeal and soy sauce.
2. Heat the pan, drain the oil, put the pigs in the pan and fry until the color is higher, then turn over and fry the other side until it is fully cooked.
3. The method of juicing is to dice the canned peaches first, and add a small amount of peach juice into a paste with a blender (you can beat it yourself without a blender). Cut some peaches for later use. Heat a pot, add butter, add onion and stir-fry until fragrant, then add whipped cream, peach sauce, white wine, salt and chicken powder, and finally add soft butter and stir well.
4, mix with side dishes, sprinkle the juice on the pork chop and serve.
Baked shrimp with butter and champagne sauce [France]
Shrimp is delicious and smooth, and it is a favorite dish for many people. Originally made in France, prawns were mixed with fragrant butter and champagne juice, and then mixed with mango rustling (small particles) to make prawns more delicious!
Ingredients: several rock shrimps (depending on the number of people and the amount of food each person eats)
Side dishes: mango rustling (mango granules)