Ingredients: 200g steak, 1 teaspoon butter,100g tomato.

Seasoning: half onion, half basil, 1 red pepper, garlic, salt and white pepper.

Practice: wash tomatoes and garlic and cut into pieces, and cut red peppers vertically to remove seeds. Bake beef in butter for 3-5 minutes, add salt and pepper, take it out and wrap it in aluminum foil. Add red pepper, onion, pepper and basil and heat slightly. Put on ketchup.

fried beef steak

Ingredients: steak

Ingredients: onion juice, yellow wine, eggs, spicy soy sauce, tomato sauce, cucumber slices, potato chips or lettuce, tomato slices.

Exercise:

(1). Cut the steak into small pieces, weighing10g; Make circular slices with a 1 inch half-diameter knife; Chop them a few times with a knife; Then round the meat; Drag the steak piece by piece into the marinade mixed with onion juice and yellow wine; Pickling for five minutes after taking out; Then drag them with egg paste.

(2) Fry both sides in a hot oil pan 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.

Baked beef steak

Ingredients: 500g clean steak.

Seasoning: salt, sugar, pepper, soy sauce, wine, monosodium glutamate.

Practice: ① pat the steak with a knife and marinate it with salt, sugar, pepper and other seasonings for half an hour;

(2) put the cow on the grill and roast it in a box, roast it for 25 minutes first, and then turn it over 10 minutes.

Korean-style traditional copper plate barbecue steak

With 0.5cm wide beef steak imported from the United States, remove the grease outside, cut it into 0.2cm thick with an oblique knife, remove the tendons, and marinate it with special seasoning (add apples, wine, lemons, etc.). It takes half a day to make the meat more tender. Then, the cows are grilled in a traditional Korean copper plate, which retains the essence of gravy and can be dipped in gravy when eating. Beef slices are wrapped with fresh lettuce at the entrance, and miso sauce, garlic, pepper and so on are added according to personal taste.

Swiss cheese veal steak set

The main course is the famous Swiss cheese veal steak. This steak is made of veal tenderloin imported from Wisconsin, USA. Calf refers to a cow that has not eaten grass during lactation. This kind of beef is very tender and very popular in Europe. The tenderloin is a ground product and the best part of filet mignon. When cooking, remove the gluten, spread it flat, add Swiss cheese and ham, then dip in the batter, fry it first, and then bake it. When you cut them open with a knife, the cheese will slowly flow out, which is also a good European steak. The set meal also includes appetizers, mixed cold salad, bread, lobster soup and dessert. Although the food is not as exquisite as French food, the quality is guaranteed.

Fried veal with black pepper

Stick the ground black pepper on the outer ring of the veal steak.

Heat the pan and add olive oil. Put the calf in when the temperature is high.

Pay attention to one side, don't touch it for a minute, or it will hit the bottom.

Fry for 5 to 8 minutes, depending on the degree of cooking you like.

Italian green vegetable soup practice:

Basic materials:

Ingredients: 2 green onions? 3. Chicory 1, 2 potatoes (made into balls with flour), 2 liters of vegetable soup, iceberg lettuce 1, 300g of spinach, olive oil and celery, 200ml of milk and a tablespoon of sugar. Side dishes: hazelnut or almond, a handful of chopped coriander leaves, fresh nutmeg, hazelnut oil or pumpkin.

manufacturing method

1. Chop scallion and chicory and cook on low heat 10 minute. Add potato balls, pour hot soup and add seasoning. Stew for 20 minutes.

2. Slice the lettuce, add spinach and celery, and cook until the soup is slightly soft. Put away the soup, pour in the milk, and heat it with low heat while stirring, instead of boiling it. Season with sugar, salt and pepper according to personal preference.

Tip: You can put less celery or use fragrant leaves instead to reduce bitterness. Sprinkle a little cheese powder when eating to make the Italian flavor richer. Adding some peas can add more color and taste.

Spanish cold soup

raw material

Tomato 300 grams

500 ml broth

1 tbsp olive oil (or cooked vegetable oil)

Tomato juice 400 ml

Garlic 2-3 cloves

Half a cucumber (about 100g)

1 sweet pepper

2 tablespoons lemon juice

Proper salt and pepper.

Food matching

Four slices of French bread (or toast bread), baked, diced and put into the soup.

The way of doing things

1, cut the tomato into small pieces; Dice cucumber and bell pepper. Rooting, peeling and chopping garlic.

2. Add a half-stock soup to the soup pot, add tomato pieces and cook for 10 minutes. Pick up the tomatoes with a large mesh sieve, sieve the squeezed mesh into mud with the back of a spoon, and discard the remaining tomato skins.

3. Add the other half of the broth, olive oil, tomato juice and garlic, boil the soup, then add diced cucumber, diced sweet pepper, lemon juice, salt and pepper to adjust the taste, and boil.

4. It is best to let the soup cool or put it in the refrigerator (4 degrees) and let it stand for an hour.

trait

Bright color, cool and comfortable taste.

Vegetable milk soup

raw material

Onion (medium) 1

Zucchini 1 (about 250g)

Potatoes (medium) 1

Spinach100g

2 tablespoons vegetable oil

Broth 1 l

500 ml concentrated milk

Proper salt and pepper.

Food matching

French bread or flute bread segments.

The way of doing things

1, spinach is rooted, picked, washed and cut into small pieces; Peel all other vegetables, wash them and cut them into cubes.

2. Heat vegetable oil in a soup pot, stir-fry onion and zucchini, then add potatoes, spinach and broth, and simmer for about 20 minutes until the vegetables are soft and cooked.

3. When the soup is slightly cold, pour it into the food processor and cut the vegetables into mud.

4. Pour the mashed vegetables back into the soup pot, add milk, salt and pepper, stir well, and simmer until the soup can be served.

trait

Milk green, thick and fresh.

Mushroom Soup

raw material

Onion (medium) 1

Potato (small) 1

225 grams of mushrooms

50 grams of vegetable oil

Broth 750 ml

Dried thyme 1 teaspoon

Coriander 1 dazha

Milk 750 ml

Proper salt and pepper.

Food matching

French white bread slices.

The way of doing things

1. Wash onions, potatoes and mushrooms and cut them into small pieces.

2. Heat the vegetable oil in the soup pot, stir-fry the onion until cooked, then stir-fry the potatoes and mushrooms for a while, then add the stock and other raw materials, and simmer for about 20 minutes with high fire until the vegetables are soft and rotten.

3. Add salt and pepper to adjust the taste and continue to cook.

4. Remove the soup from the fire, cool it slightly, pour it into the food processor, and cut it into a uniform paste.

5. Heat on a warm fire before eating (no need to boil).

trait

The soup is thick but not greasy, and it tastes delicious.

Delicious bean soup

raw material

225 grams of dried white beans

Onion (large) 1

Carrots (medium) 1

Vegetable oil 25g

Garlic (chopped) 2 cloves

500 ml broth

2 tablespoons ketchup

Proper salt and pepper.

Food matching

French white bread slice or flute bread slice.

The way of doing things

1. Wash the dried white beans, soak them in cold water overnight, take them out and drain them; Onions and carrots are cut into small pieces.

2. Heat the vegetable oil in a wok, stir-fry the onion until it is hot, add the stock and other raw materials, boil and stew for about an hour until the white beans are soft.

trait

Bright color, rich taste and fresh and smooth taste.

China red vegetable soup (4-6 portions)

250 grams of raw beef

Lotus white 250g

50 grams of onion

200 grams of laver head

Carrots100g

Ketchup 75g

Fresh tomato100g

50g butter or butter.

Vanilla leaf 1 tablet

Garlic 2 cloves

25 g sugar

Sour cream 25g

Proper salt and pepper.

Serve with bread and butter.

Exercise 1. Wash beef, cut into pieces, put it in a cold water pot (about 100 ml water), boil it on a big fire, and skim off the foam. Turn off the heat and keep it slightly boiling until the beef is cooked and soft. Take it out and slice it for later use. Leave the soup in the pot.

2, seaweed head, carrot peeled, washed and cut into pieces, add sugar and salt and mix well. Peel the beans and lotus roots, wash them and cut them into small pieces; Wash onion and cut into small pieces; Wash fresh tomatoes, blanch them with boiling water, take them out, peel and remove seeds, and cut them into petals; Peel garlic, wash it and chop it into powder.

3. Heat the butter in a wok, add the onion pieces, stir-fry until the color changes, stir-fry the seaweed head slices and carrot slices a few times, that is, add tomato sauce and fragrant leaves until they are red, add 250 ml of water, boil and simmer until the dishes are cooked.

4. Put the beef soup pot on high fire, add potato chips and lotus white chips, and pour the stew and soup. After boiling, simmer over low heat until the dishes are cooked. Add salt, sugar and pepper to adjust the taste.

5. Divide the cooked beef slices into the soup plate, put the fresh tomato petals and minced garlic into the beef soup pot, take it out of the pot and boil it, divide it into the soup plate, and put a little sour cream on the surface.

The characteristic color is oil red and bright, thick but not greasy, and the taste is sweet and sour.

Note that this soup is one of the famous Russian dishes, and the auxiliary materials used can be changed flexibly according to the situation. If there are no fresh tomatoes, you can use Jamlom white vinegar instead; If you don't use garlic, you can wash it with dried red pepper and cut it into sections. When cooking, first stir-fry in a hot oil pan until it changes color, and then stir-fry vegetables such as onions to make the soup unique.