Production: 1, cut the cowboy bone into small pieces, pat it gently with the back of the knife, and dice the green pepper, red pepper and onion respectively.
2, cowboy bone with dry white, soy sauce, rose wine, monosodium glutamate, pine meat powder, onion ginger juice, eggs, starch sizing, add a little sake and let stand 1 hour (in the refrigerator) for use.
3. Stir-fry the green and red peppers and shallots into an iron plate with salt, fry the beef bones in a pot, fry the garlic in another pot, add dry and delicious beef soup, sugar, black pepper, monosodium glutamate and other seasonings, add the beef bones, stir well, thicken, and pour the oil out of the pot. Characteristics of dishes: bright color, tender and smooth meat, salty and slightly sweet. 2. Pickling method of beef: put 500g of cut beef into a pot, then mix 10g soy sauce, 7.5g baking soda, 5g raw chalk and 75g clear water into paste, mix with beef, and finally sprinkle with 25g peanut oil.
1. Use of beef in baking soda: Most protein is acidic, and some are alkaline. Protein in beef is acidic. When its protein solution is in PI, its solubility is the smallest, while the osmotic pressure, viscosity, expansibility and conductivity of the solution are all reduced to the lowest value. Therefore, the beef is soaked in a proper amount of baking soda for a period of time to adjust the PI value and stay away from the isoelectric point, so that the beef with thick and tough meat can fully expand and absorb water and become soft and tender.
Second, the role of adding raw flour: to maintain the moisture and flavor of beef, and more importantly, the nutrients. If you don't mix wet powder, the water will evaporate quickly when cooking, and the umami and nutrients will overflow with the water, so the texture will get old, the umami will decrease and the nutrients will be lost. Therefore, the mixed raw powder (wet powder) is wrapped in a film, so that the moisture, umami and nutrients in the beef are not easy to overflow. So as to keep it fresh, tender, smooth and full.
Third, why peanut oil is only used as a cover and not mixed with beef at the same time: fat can be hydrolyzed under alkaline conditions. Because baking soda has been mixed into beef, if peanut oil and baking soda are stirred together, the free fatty acids generated in water can easily react with alkalinity to generate corresponding fatty acids (also called saponification reaction), which will produce a kind of soap bubbles and affect the taste of dishes.
Method 1:
The first step is to marinate the steak with spices, no matter what spices you use Step 2, bake in the oven for a few minutes (actually, you can do it without baking);
Step 3, find a pot with a little butter (no butter) and fry the cow on it a little. Forget one thing, when copying or frying steak, use a smaller pot to make a sauce with butter and spices (use your imagination), and this sauce is finally poured on the side of the steak with a plate. The steak made in this way will not be too raw.
Finally, don't do it at five o'clock. Better wait until seven or eight o'clock. After dark, there should be red wine and candles and sit face to face. By the way, put a small flower basket in it, and the rest you like. That's what the book says. Beef should not be too thick, pat it with the back of a knife, marinate it with a little red wine and chopped onions for 20 minutes, simmer it with olive oil, if it doesn't work, use salad oil and a little butter. Do you have shredded cheese? Finally, you should sprinkle some fennel. By the way, we should also find some carrots and onions, chop them into meat sauce, chop them into meat sauce, chop them into meat sauce, chop them into meat sauce, chop them into meat sauce, chop them into meat sauce, chop them into meat sauce, chop them into meat sauce, chop them into meat sauce.
Method 2: Materials: (two copies)
1. Raw steak. 4.red wine. 2. Sea salt. 5. Dry spices (Italian season). 3. Black pepper. 6. olive oil. Exercise:
Pickling in advance:
1. Sprinkle a proper amount of small-grained sea salt (if there is no sea salt, coarse salt can be used) and freshly ground black pepper on both sides of the steak.
2. Sprinkle red wine for cooking (we all buy the cheapest in restaurants), and the height is about one-third of the thickness of steak. There is no red wine, so it doesn't matter if you don't use it. However, the richness of the taste is slightly insufficient.
3. Sprinkle a thin layer of dry spices. With fresh rosemary, it's delicious.
The whole curing process takes about ten minutes. Fried Luo: 1. Hot pot, olive oil, steak.
2. Fry both sides on high fire to lock the gravy of the steak.
3. After the gravy is locked, pour in the remaining sauce that has just been marinated, turn off the fire, cover it, and simmer for a few minutes (depending on the thickness of the steak).
4. The sliced meat is pink and tender red. Finally, sprinkle a little black pepper, which is a delicious stir-fried steak.
Method 3: This is a traditional Korean dish. Steak is seasoned with pear juice and meat seasoning, and roasted on charcoal fire. You can put monkey peach juice instead of pear juice. * Soy sauce plays a role in seasoning and increasing appetite, and is an indispensable condiment in Korean diet. Sweetness is due to amino acids, and unique aroma is due to aromatic components, which have antiseptic effect. It is also because of the aroma that it can remove the fishy smell of food. Ingredients: steak 1Kg, white onion 1, green pepper 20 * seasoning sauce: 6 tablespoons of soy sauce, 3 tablespoons of sugar, 4 tablespoons of chopped green onion, 2 tablespoons of garlic paste, 4 tablespoons of sesame seeds, 2 tablespoons of sesame oil and 2 teaspoons of pepper1/. Practice (1) Cut the steak into 5-6cm, remove the fat and skin, and flatten the meat stuck on the ribs. (2) Marinate the cleaned ribs with sauce one by one. After the seasoning is mixed evenly, put the grill on the charcoal fire. The grill is hot. Take out the ribs. Although the use of baking soda powder can make beef taste more tender and smooth, it loses its original flavor and is unnatural. In fact, we can start with the knife method of cutting beef. As long as we cut against the texture of beef, beef will be softer, otherwise it will be tough and difficult to chew. In addition, before cooking, you can put the beef into a 70% mature oil pan (fire) and walk away the oil, so the cooked beef will be more delicious and tender.
1, cut beef in the direction perpendicular to the meat fiber, and cut the meat fiber short to make it more tender.
2. Pat the beef and mix it with oil and starch or just egg white to make the beef tender.
3. Put some tea or milk when cooking beef to make the beef tender.
Soak the beef in hot oil for a while, and then take it out, which will make the beef more tender and delicious. Pay attention to stripes when cutting. If beef is cut into vertical strips, it will be difficult to cook. Cut it into horizontal strips. Also, soak in wine, ginger slices, salt and starch for a few minutes before frying. Then stir-fry over high fire until the meat turns from red to white. 3/ Pickling of garlic ribs 1. Peel garlic and mash it into a paste.
2. Wash and drain the ribs.
3. Pour in a spoonful of soy sauce.
4. Three spoonfuls of oyster sauce.
5. Two spoonfuls of garlic.
6. Grab it evenly with your hands.
7. Roll the ribs in the bread crumbs.
8. Put the processed ribs in a fresh-keeping box and refrigerate for more than 24 hours.
9. After curing, roll the ribs in bread crumbs again before baking. As for the curing method of chicken cartilage, I really can't find it. Sorry, ha