Hello, I also bought a set of steak online, and he also sent butter and sauce packets.
1. First, you have to heat the pot and add butter. If no other oil is used,
2, change to medium heat, add onions, and put a layer of tiles.
3. Then almost the fragrance comes out, and the pot is very hot (the pot should be very hot, so that when the steak is placed in the pot, the high temperature will quickly seal the surface of the meat and leave the delicious juice inside). Lay the steak flat on the onion and fry it for about 3 minutes. According to personal taste, the longer the time, the more difficult it is.
4. Fry the reverse side for another 2 minutes. You can sprinkle a little salt according to your personal taste, but be sure to put salt after cooking, because if you put it first, it will suck out the juice in the meat and affect the tenderness of the meat.
5. Stir-fry sauce 1 min.
Remarks: You can press the beef with a shovel when frying. If it's difficult, it means it's done well. If it is still soft, it means that 4-5 is mature. But some people like to eat soft food. I usually eat well and chew.
How to fry steak at home? Be delicious.
Teach you a few tricks to cook steak.
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, 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.
Fry in a pan:
1. Hot pot, olive oil and 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 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 baked 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 and antiseptic effects. 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.
Method 4:
Materials:
A piece of beef tenderloin with a thickness of 2-3 cm (half the size of a book, for two people)
Proper amount of olive oil
Salt. black pepper
Wash and dry an appropriate amount of arugula.
Suitable canned roasted red pepper
5-6 teaspoons of balsamic vinegar
Moderate parmesan cheese
Exercise:
1。 Season the steak with salt and black pepper.
2。 Add 3 teaspoons of olive oil to the wok. When the oil is hot enough to start smoking, add it carefully.
Steak, sunny-side up for about 6 minutes, don't touch it. Turn over and fry for another 6 minutes. So big
It is moderately biased. If you like it medium rare, fry it for 3-4 minutes on each side.
3。 Transfer the steak to a plate and wake up for 10 minutes.
1。 Season the steak with salt and black pepper.
2。 Add 3 teaspoons of olive oil to the wok. When the oil is hot enough to start smoking, add it carefully.
Steak, sunny-side up for about 6 minutes, don't touch it. Turn it over and fry it ... >>
How to fry steak at home?
Black pepper steak
One,
Ingredients: steak
Seasoning: salt, chicken essence, sugar, soy sauce, black pepper and water starch.
Exercise:
1. Slice steak and marinate with salt, chicken essence, sugar, soy sauce, black pepper and starch 15-20 minutes;
2. Pour a little oil into the frying pan, preheat it in the microwave for 2 minutes and 30 seconds, then spread the steak flat on the plate and put it in the microwave for 4 minutes.
Second,
Features: exotic flavor and unique taste.
Ingredients: beef steak, 4 slices of onion, 1 slice of ginger, 2 slices of garlic, 2 celery, 1 branch of flour water (flour mixed with half a tablespoon of water, 1 tablespoon).
Seasoning 1: wine 1 tablespoon soy sauce 1 tablespoon refined powder 1/2 tablespoons sugar 1 3 tablespoons water.
Seasoning 2: A 1 sauce, 2 tablespoons of spicy soy sauce 1 spoon of sugar 1/2 tablespoons of wine 1 spoon of coarse black pepper 1/2 tablespoons of cream.
Exercise:
(1) Wash the steak and add the seasoning 1. Mix well, mash 1/4 onions, and marinate the steak with ginger, garlic and celery 1 hour to make it tasty.
(2) Chop the remaining onion, stir-fry with oil and add seasoning. 2. Stir-fry, then simmer with flour and water, and serve out, that is, black pepper sauce.
(3) Heat 2 tablespoons salad oil in the pot. When oil streaks appear on the surface of the pot (or oil spreads from the middle to the side), fry the marinated beef in a low fire for about two to three minutes. If you can push the steak, gently push it with a shovel and fry it on the other side.
(4) Take a pot and pour the black pepper sauce on it.
three
Ingredients: steak
Ingredients: green pepper, garlic
Marinade: soy sauce, black pepper, cooking wine, salt and pepper powder, sesame oil, chicken essence and Chili powder.
Seasoning: soy sauce, black pepper, cooking wine, sugar, corn flour.
Exercise:
1. Mix the marinade first, then add some water, and put the cow in for pickling. I marinated it for about 20 minutes.
2. Take the oil pan, add the minced garlic, then add the prepared seasonings (the first four are prepared), and finally add the prepared raw flour to thicken. Pretend.
3. Start the oil pan and use the frying pan. When the oil is hot, turn off the heat, add the steak, start frying, and press more. After a while, turn it upside down and fry it almost to your liking. Load the plate. Pour the prepared black pepper juice on it.
Finally, stir-fry the green pepper with the remaining oil and put it aside, so it looks better.
Pickling with red wine should be better than cooking wine.
1. First beat the beef with the back of the knife, and then soak it in the seasoning juice for one hour. (Sauce: soy sauce, a little vinegar, salt, monosodium glutamate, ginger slices, cooking wine)
2. Pour some oil into the pan, fry the cow flat, sprinkle some black pepper and salt on the fried side, and fry for about four minutes.
3, sauce ingredients: onion diced in the pot, you can put some wine in, if you like tomato sauce, you can also put it in and fry, and finally put some black pepper until the juice becomes slightly thick.
Small steak: the left and right sides of the breast of a cow, including the ribs. The meat is delicious and marbled. Suitable for roasting, frying, frying and stewing.
Boneless sirloin: the rib of a cow. Small amount of exercise, tender meat and even oil. It can be made into steak, steamed beef, hot pot slices or teppanyaki.
Beef loin: Beef loin is tender and oily, suitable for steak.
Philip: Beef tenderloin (that is, tenderloin) has less exercise and the most tender meat. It can be used to make steak or teppanyaki.
T-bone and New York Steak: Beef loin.
Judging the maturity of beef;
Medium rare: indicates dark red blood.
Medium-rare: It is permeated with reddish blood.
Medium rare: pink blood oozing out.
Well-done: soaked in transparent juice.
In addition, to see how ripe it is, you can insert an iron label into the beef to test it.
Body temperature, 1 min or less.
About 40 degrees, 3 minutes
A little warm, 5 points
Hot, 7 points
Very hot, 8
Hot, 9 points
There is not a trace of blood on the meat, and the score is above 10 ... >>
How to cook steak tender at home?
Usually, the steak with sauce we eat is European, while American steak is more suitable for China people's appetite. Not only the quantity is large, but also the side dishes are rich. In Steak House in America, steak is a single item on the menu. It divides beef into different parts and has different names. Guests can choose the meat parts according to their own preferences. This side dish also needs to be ordered, such as spinach, mushrooms, salad, French fries and so on. When serving, everyone's beef is put in front of them, and the side dishes are put in the middle, so everyone can share it together, much like Chinese food.
This steak dinner can be cooked at home at ordinary times. If you invite friends to dinner, cooking such a meal will be warmer and sweeter than the atmosphere in the restaurant.
fried beef steak
First of all, the pot should be very hot, so that when the steak is put into the pot, the high temperature will quickly seal the surface of the meat and leave the delicious juice inside. Fried steak can use vegetable oil or butter, because it is not fried, so it doesn't need too much oil, just a thin layer.
Steaks are usually rare, medium, medium and well-done, depending on the frying time. Finally, add salt and black pepper (after adding salt, if you put it first, it will suck the juice out of the meat and affect the tenderness of the meat).
Another way is to marinate the beef before frying it. 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.
Additional dishes outside the main course
Mushroom soy sauce
Ingredients: 250g mushrooms,100g fresh cream, butter.
Seasoning: salt, pepper, chicken essence, soy sauce.
Practice: Cut the mushrooms into thick slices of about 1 cm. Put a tablespoon of butter in a frying pan, melt it, pour in the mushroom slices and fry for about 5 minutes on low heat. After the water evaporates, add 1/4 pieces of chicken essence, a spoonful of soy sauce, a little salt and pepper and stir-fry for a few times.
How should I treat the steak and how should I fry it tender enough?
1. Preparation: The temperature of the steak to be fried must be normal room temperature. Take the beef out of the refrigerator and put it for about half an hour before using it. However, remember not to sprinkle salt on the ingredients (salt will remove the water from the beef itself) or add pepper (pepper will fly around after being heated in the frying pan).
Tip: If you tie a piece of bacon tightly with a cooking rope and fry it in a pan, the steak will be more tender and juicy.
2. The correct temperature for frying steak: First, heat the stainless steel pot which is not put into the oil to a moderate temperature, then wait for three to four minutes before starting the water drop test. Dip your finger in a little water and gently bounce it into the pot. If the water drops jump in the pot like pearls, then the temperature of the pot is just right. Simply dry the pan with a paper towel and then pour in the oil.
3. Start frying: put the steak flat in the pot and press it gently with a spatula. Please don't use (meat fork) when frying, because sharp objects will damage the tissue of meat, and meat without gravy will dry.
4. Wait for the turn: Now is the most critical moment for you to fry the steak, because only when the beef is "released" from the bottom of the pot can you turn it over and turn down the heat. It takes about two minutes for a two-centimeter-thick steak to turn over. Then fry the other side for two minutes. Now the beef shell is crisp, the meat in the shell is pink and the gravy is full, which is called medium-rare. If you want your beef rare, you don't need to fry it any more. If you cut the meat with gravy instead of blood, it means that the steak is well done. Experience tells us that every centimeter of steak will stay in the pot for an extra minute. You can gently press the beef with a spatula to make sure that your steak is cooked (elastic = raw, a little tough = medium rare, hard = well done). You can add some salt and pepper when preparing the pot.
Skills of frying steak
1) Put sesame oil on the surface of the meat first, which will make the meat taste softer. But before curing the meat, in order to make the taste easy to penetrate, this layer of oil should be wiped off again.
2) After sprinkling salt on the surface of the meat, the water in the meat will be separated out by the salt, which will make the surface of the meat moist and difficult to be colored when frying. The solution to this problem is to dry the surface of the steak before frying.
3) Fry it with high fire first, so as to seal the gravy as much as possible and make the steak more tender and not dry.
4) The steak is forbidden to be overcooked, because each heat has a recognized corresponding temperature, so Americans sometimes use a speed reading thermometer to cook. When the thermometer is inserted into the steak, the internal temperature can be read immediately, and the heat can be judged according to the temperature. However, if we don't have a thermometer, we can judge by observation. An intuitive trick is to judge according to the situation of juice-3. When the steak is medium-rare, you will find that the surface of the steak begins to ooze red juice. When it is ripe, it will produce more red juice. When it is medium or fully cooked, the juice will not be so red.
5) When frying steak, don't use a spatula to avoid squeezing out the juice.
6) Don't eat the fried steak immediately, put it on a plate, loosely cover it with a layer of aluminum foil and let the steak "rest" (according to the standard of standing for 5 minutes per inch of steak). This process is to give the steak time to reabsorb its juice and make it taste better. If you eat it immediately after frying, once you cut it with a knife, the delicious juice will flow to the plate.
Tip: After reading this article, I believe you already know how to cook fried steak. In fact, as long as you master the methods and skills of frying steak, you can make delicious steak even at home. it wont hurt you to try it
Fried steak at home. It's cooked, but it doesn't bite. The longer you fry, the harder you bite. How can I make fried steak tender?
Introduction to STEAK knowledge: the English word steak is a general term for steak. There are many kinds of steaks, and the following four are more common:
TENDERLOIN (beef tenderloin), also called filet, is the most tender meat in beef tenderloin, and it contains almost no fat, so it is very popular with friends who like to eat lean meat. Because the meat is tender, it is suitable for frying until it is 3, 5 and 7 ripe.
Rib eye (naked eye steak) has both lean meat and fat meat. Because it contains a certain amount of fat, this kind of meat tastes better when fried and roasted. Don't overcook it when eating, three is the best.
Sirloin (sirloin steak, beef tenderloin) contains some fat. Because it is beef tenderloin, there is a circle of white muscle on the extension of the meat. The overall taste is tough, the meat is hard and chewy, and it is suitable for young people and people with good teeth. When eating, cut the meat and tendons together, and don't overcook it.
T-bone (T-bone steak), T-shaped, is the back of cattle. On both sides of the T-shape, one side measures more and the other side measures less. It is the naked eye that measures more, and Philip that measures less. This kind of steak is more common in American restaurants. Because French cuisine is exquisite, T-shaped steaks with large quantity and rough quality are rarely used.
Nutritional analysis of steak: 1. Beef is rich in protein, and its amino acid composition is closer to human needs than pork, which can improve human disease resistance. It is especially suitable for people who are recuperating after surgery and illness to replenish blood loss and repair tissues. Eating beef in cold winter can warm the stomach and is a good tonic this season.
2. Beef has the effects of nourishing the middle energizer, strengthening the spleen and stomach, strengthening the bones and muscles, resolving phlegm and calming the wind, quenching thirst and promoting fluid production, and is suitable for people with hidden middle energizer, shortness of breath, weakness of muscles and bones, anemia and long illness, and yellow complexion. Supplementary information of steak: different parts of steak have different names and cooking methods:
Small steak: the left and right sides of the breast of a cow, including the ribs. The meat is delicious and marbled. Suitable for roasting, frying, frying and stewing.
Boneless sirloin: the rib of a cow. Small amount of exercise, tender meat and even oil. It can be made into steak, steamed beef, hot pot slices or teppanyaki. Beef loin: Beef loin is tender and oily, suitable for steak.
Philip: Beef tenderloin (that is, tenderloin) has less exercise and the most tender meat. It can be used to make steak or teppanyaki.
T-bone and New York Steak: Beef loin.
Judging the maturity of beef;
Medium-rare: dark red blood, medium-rare: light red blood, medium-rare: pink blood, and full-cooked: transparent juice.
Western modern medical research believes that beef belongs to red meat, which contains a malodorous acetaldehyde, and excessive intake is harmful to health. Steak is suitable for people: the general population can eat it.
1. It is suitable for people who grow and develop, recuperate after surgery and illness, and people who are in gas reservoirs, short of breath, weak muscles and bones, anemia and long illness, and have a yellow complexion.
2. People with infectious diseases, liver diseases and kidney diseases should be careful to eat; Beef is a hair growth product. People suffering from scabies, eczema, acne and itching should use it with caution.
3. People with high cholesterol, high fat, old people, children and weak digestive ability should not eat more. The dietotherapy function of steak: beef is sweet and flat, belonging to the spleen and stomach meridian;
Has the effects of invigorating middle warmer, invigorating qi, strengthening spleen and stomach, strengthening bones and muscles, resolving phlegm, calming endogenous wind, quenching thirst and promoting fluid production;
Suitable for people with stagnation of qi, shortness of breath, weakness of muscles and bones, anemia and long illness, and yellow complexion.
Steak practice guide: 1. When cooking, put a hawthorn, an orange peel or a little tea, and beef will rot easily.
2. Coat the old beef with mustard the night before cooking, rinse it with cold water the next day, then cook it in a pot, and add some wine and vinegar when cooking. After this treatment, the old beef is easy to boil, fresh and tender, delicious and fragrant.
3. The fibrous tissue of beef is coarse, and there are many connective tissues, so cut it horizontally, and cut off the long fiber, not along the fibrous tissue, otherwise it will not be delicious and chewy.
Beef tends to turn black and deteriorate after being blown by the wind, so we should pay attention to preservation. Stewed beef with red dates is helpful for muscle growth and wound healing. The practice of French steak introduces the dishes and their functions in detail: French cookbook anemia cookbook
Taste: salty and savory. Technology: Fried French steak. Material: Main ingredient: steak 500g.
Accessories: egg150g, bread150g, and wheat flour 50g.
Seasoning: 4g of salt and 3g of pepper. The characteristics of French steak: crisp outside and fragrant inside, fresh inside and red inside, fresh and tender. Teach you how to cook French steak and how to make French steak delicious. Beat the eggs evenly into egg liquid, remove the crust from the side of white bread, cut into rice grains, and mix with refined salt 1 g for later use.
......& gt& gt
How to fry steak at home
Steak frying process
1. De-icing of steak (put it in the refrigerator for about 6~8 hours, and you can see that the meat is completely soft by gently pinching it with your fingers).
2. Fry the steak (heat the pot with medium heat, add some oil after heating, put the cow in the pot, fry until the surface oozes blood and looks a little burnt, then turn it over and fry. Be careful not to turn it over repeatedly, so as not to lose water and the meat will become too old.
3. Making sauce: After the two sides are slightly burnt, put them on a plate, then put the bagged black pepper juice into the pot, stir while burning on low heat, and pour the prepared black pepper juice on the fried steak after boiling and thickening, so as to enjoy a delicious and juicy steak dinner.
Note: Please don't open the vacuum packaging bag when removing ice, so as to avoid blood loss and loss of the sweetness of beef. When frying steak, use medium heat, fry one side until it is a little burnt, and then fry the other side.
I specialize in steak. You can ask me if you don't understand anything. Add button,,, button number is Baidu.
How to cook your own steak at home? What tools and ingredients do you need?
Materials:
Carrefour or pricemart have beef tenderloin for sale.
Is the kind of 32 yuan /500g. Never buy that 16 yuan /500g "small steak" that looks neat.
A purple onion, a lettuce, an imported lemon, two tomatoes, and a cream salad as good as possible.
A grass-like seasoning called Tarigon, and fennel, these two things Carrefour or
Pricemart sells them all. Look for them in imported spices. The packaging looks delicious. Small bottles of black pepper.
Exercise:
Wash the raw steak with clear water, and then add sesame oil, light soy sauce and light soy sauce according to the ratio of 1: 1: 1.
Then put a small amount of dry red wine (as much as a small glass). Of course, if you have 30-year-old whisky at home, you can also put it.
A little, be careful, don't put too much wine), and shred the onion in moderation.
The right amount of sugar, monosodium glutamate, black pepper, white pepper and salt and pepper depends on your cooking talent.
Stir the steak with the above seasoning evenly, and soak the steak in the seasoning as much as possible.
Soak for 20 minutes. Of course, the longer you soak it, the better it tastes.
At the same time, wash onions, lettuce and tomatoes and cut them into filaments. The thinner the better, the smaller the tomato.
Put it in a large bowl and stir the salad later.
Then add a proper amount of blending oil to the pot, not too much, just like spreading eggs.
Heat the oil to 70% heat, put the cattle in a pot and fry them on both sides with medium heat 1 min until they are 70% cooked.
If you want to eat more cooked food, just adjust the time.
When the steak is out of the pot, sprinkle with tarregon, and you can smell it immediately, then add black pepper according to your own taste.
Finally, squeeze a few drops of lemon juice on the steak.
Then eat it while it's hot. Personally, I suggest eating in the kitchen, because once it gets a little cold, the taste will be much worse.
Eat one piece first, then fry the next. At this time, it is best to have a seal around to help you mix the salad, and you can add some.
There is sugar in the salad, so don't be stingy with the salad dressing. It's more delicious than Bi Qiu's.
If I can go to the kitchen of a western restaurant to see how their steak is cooked and what seasoning they use.
That would be great.
However, the super steak enjoyed by this seal tastes very good, and the gap between it and the sirloin steak served in 200 yuan may be only.
As for the raw materials of steak, 200 yuan can't enjoy a 250-gram steak every day, not enough.
Or do it yourself and eat as much as you want.
It is suggested to buy a better pot and better kitchen conditions, otherwise the atmosphere of western food will be gone.
First, three elbow flowers were steamed in the microwave oven, and then two small packets of pineapple cake were unpacked.
I bought a new non-stick pan because I committed a crime against the wind, so I tried it a little and fried an egg first, and the effect was good.
Start cooking steak
The key is the knife method.
Cut the steak thin. . . Thin. . . .
Add some slippery meat powder before curing beef.
Then there is pickling. . .
Use soy sauce, black pepper juice and sand tea sauce.
Taste for half an hour.
If there is no blending oil, it is best to use lard.
60% oil temperature
Put it in a pot or pan and start cooking.
Fry on one side for about 2 minutes.
hand over
Fry for another 2 minutes.
Turn it over again
Stir fry for one minute.
and
Stir fry for one minute.
Lift the pot
Pour in black pepper juice or tomato juice.
Cage
Conveniently opened a can of coke.
Selection of beef
The book says that beef is best beef tenderloin, but the supermarket I went to didn't have beef tenderloin, so I used a large piece of beef forest instead. The focus of beef selection is ruddy color, crystal clear and tender muscles, and try not to have fat and tendons.
Note: because steak can't be fried for too long, the quality of beef is very high. Fat meat is not delicious, and tendons are not rotten, unless you want to practice your mouth. For the convenience of slicing, it is best to choose a whole piece.
Preparation of condiment
Dice ginger, garlic and onion for later use. Black cooking, tomato sauce, salt, soy sauce, chicken essence, cooking wine and one egg.
Starch paste
Note: The specific amount depends on personal taste. I used 7 taels of beef with half a slice of ginger, a whole head of garlic and two onions. Cooking wine should be foreign wine, but I don't have it. It's a bit wasteful to use two eggs for beef.
manufacturing process
Cut the beef into thin slices slightly thicker than chopsticks, not too big, about half the size of a palm. The most important thing after cutting is to take a sledgehammer (horror film? ) pat the cut beef loose. There is a trick that you don't need a special hammer! You can loosen the meat mallet with a rolling pin like the clothes of a washerwoman in the old society (of course ... >>
What should I prepare for frying steak at home?
It depends on what kind of steak you use, salted, quick-frozen or not. Just fry it with butter or salad oil. It depends on your personal preference. If it is not pickled, it will be more troublesome. There is not so much seasoning at home, and the taste is not good.
Can I fry steak directly in a wok?
Yes, it's better to use a pan.
1. Slice the beef, not too thick. Beat beef with the back of a knife or a rolling pin. Of course, it is better to play a few more times. Add flour, egg white, wine, chicken essence and thirteen spices to beef and marinate for 20 minutes.
2. Pour olive oil into the pot. When the oil starts to smoke, carefully put the steak in with chopsticks. First fry the front and back sides and seal the water quickly on all sides, and then fry the two sides for about 5 minutes.
3. Start mixing the juice. This is a good time to use your imagination. This is my own creation. Boil water, tomato sauce, black pepper and oyster sauce in a pot. When the soup thickens, you can turn off the heat and pour it on the steak.
skill
Precautions for frying steak at home:
1. It's best to buy tenderloin, also called filet mignon, or sirloin, so that the meat is tender, which is the most important thing.
2. Bought beef must be marinated with seasoning for at least 10 minute.
3. When the oil smokes in the pot, you can quickly seal the surface with high temperature to prevent the water inside from flowing out.