1, the color is ruddy and shiny, preferably chilled at about 4 degrees, and there is absolutely no odor.
2, the meat is thick, with cloud-like texture of fat oil, and this fat oil is ivory white.
Older meat can be marinated with a little papaya juice. Never use pine meat powder such as alkali or baking soda (a better pine meat powder is papaya powder with starch). After pickling for half an hour, sprinkle salt and pepper to taste slightly, and then you can cook. The process of frying:
Add oil to the pan that covers the bottom of the pan, and heat it until the oil just begins to smoke. Add beef and fry for 30 seconds. Turn the beef upside down with a spatula or fork (no fork! Fry for 2 minutes, and the beef with a thickness of 7~ 10 mm has basically reached 7~6 maturity. At this time, the elasticity of the meat is poor, and the worse the elasticity, the more mature it is. The color of meat should be chestnut shell color. Immediately pour in the sauce, turn it over slightly, and take off the pot.
You can buy steak sauce, because homemade steak sauce is very complicated! Steak is a whole piece of beef tenderloin with bone, which is fried after pickling. It has no juice, original and natural taste, maintains the flavor of beef, is a home-cooked meal, and can fully reflect the chef's skills. The common steak in the market is sliced beef, added with pine meat powder, hammered until the meat becomes loose, then fried, and poured with black pepper-based juice, which is common in fast food restaurants. Steak with garlic and black pepper
Ingredients: steak, onion, garlic, butter, chopped black pepper, refined salt.
Method: cut onions into filaments for use. Chop garlic into minced garlic, rub steak evenly, sprinkle with seasoning and marinate for a while. Heat the pan for 2 minutes on high heat, add oil 1 tablespoon, add butter and heat 1 minute, add shredded onion and stir well, and place around the pan. Put the steak in the center, fry it on high heat for 2 minutes, then fry it for 1 minute and a half, and sprinkle a little black pepper on the noodles. Can be used with hot vegetables. Innovative dish: Chinese steak
Steak is a western-style dish, and its ingredients and preparation methods are very particular. However, 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. Now the production is introduced as follows for reference.
Raw materials: fresh beef (deboned)1000g, dried shrimps 50g, pickled mustard tuber 50g, eggs100g, raw flour, cooking oil, oyster sauce, soy sauce and chopped green onion.
Method:
1, wash the pickled mustard tuber to remove the surface pepper powder, then mince or chop it with beef and shrimp powder rice respectively, mix and knock in eggs. Add raw flour, oil, soy sauce, etc., stir well, then divide into 10 parts, flatten by hand, trim the edges, or press into squares with a small square die.
2. Stir-fry the spoon on fire, add a proper amount of raw oil to heat it, add the beef steak into it, fry it until both sides are golden yellow, remove it, drain the oil, pack it in a small dish, put a little oyster sauce and chopped green onion, steam it in a steamer for about 5 minutes, then take it out and serve it while it is hot.
Features: fresh, fragrant, smooth and nutritious.
Description: The main ingredient beef is used after being ground, in order to avoid the old and tough characteristics of the finished product caused by the thick and old local beef muscle fiber. Its ingredients are shrimp, pickled mustard tuber and beef, which can make the fresh ingredients such as uridylic acid, inosinic acid and glutamic acid complement each other and make it more delicious. Steak with tomato sauce
Ingredients: beef tenderloin1000g, onion and carrot100g, tomato150g, flour 50g, and potato chips 50g.
Seasoning: cooking oil 1 50g, fragrant leaves1slice, tomato sauce100g, refined salt and pepper.
Cooking method: clean the beef tenderloin and cut it into 10 pieces, pat it into thin slices with a meat racket, cut its tendons into circles with a knife, and marinate it with a little salt and pepper for a while; Wash onion and shred; Wash and slice carrots. Wash tomatoes and cut them into pieces for later use. Heat the pan and pour in cooking oil. When the oil temperature reaches 50%, add the steak dipped in flour and fry until it is yellow. Take it out and put it in a baking tray. Stir-fry the onion shreds, carrot slices and fragrant leaves until it is yellow with the remaining oil. Add tomato soy sauce until the oil is red, then pour in beef broth. After the tomato pieces are boiled with strong fire, add salt to adjust the taste, pour it on the steak and bake it in the oven. Serve with French fries.
Features: strong fragrance.
Remarks: For the method of making potato chips, please refer to the Russian dish "Fried Mutton Slices" and the Austrian roast beef steak.
Ingredients: beef tenderloin1700g, oil150g, butter 50g, fresh tomato 50g, celery100g, fresh.
Mushroom100g, rice100g, salt15g, a little pepper. Practice: 1. Cut the beef tenderloin into 10 segments, and each segment is folded into1. 2 cm thick, sprinkle with salt, fry pepper and color it, and put it in a baking tray for later use. 2. Stir-fry fresh mushroom slices and celery powder with butter, add a small amount of broth, salt and pepper to adjust the taste on the fried steak, put tomato slices on it, sprinkle with minced cheese, and bake in the furnace. Features: French fried steak with rich roasting aroma and unique flavor
Raw material:
Ingredients: beef150g, onion10g, tomato10g. Seasoning: peanut oil10g, salt10g, monosodium glutamate10g, proper amount of dry powder and 5g of Shaoxing wine.
Method:
(1) Cut beef into thick slices, pat both sides with a knife, shred onion and tomato.
(2) Mix beef with salt, monosodium glutamate, Shaoxing wine and dried raw flour.
(3) Add oil to the frying pan, add beef, fry with low fire until both sides are golden and cooked, and scoop up and serve. Features:
The steak should be marinated properly and cooked well when frying. Braised steak with fragrant sauce
Ingredients: beef 1 50g, coriander leaves10g, ginger 5g, garlic 5g, white sesame 3g, wolfberry 5g, egg1piece.
Seasoning: 5g of peanut oil, 6g of salt, 2g of monosodium glutamate, a little pepper, 0g of soy sauce 1 0g, 3g of sesame oil1g, 3g of Shaoxing wine and a proper amount of dried raw flour.
Method:
(1) Cut beef into thick slices, pat it with a knife, wash coriander leaves and cut into small pieces, peel ginger and cut rice, cut garlic into rice, stir-fry white sesame seeds and soak Lycium barbarum thoroughly.
(2) Beat the eggs in the beef, add some salt, monosodium glutamate, pepper, Shaoxing wine, and dried raw flour, mix well, and cook the oil in another pot. When the oil temperature is 100, fry the beef slices until they are just cooked, pick them up, put them in a bowl, put them in a steamer and buckle them until crisp, then take them out and put them into a dish.
(3) Add coriander leaves, ginger rice, garlic seeds, white sesame seeds, medlar, sesame oil, soy sauce king in another bowl, add the soup, mix well, and pour it into the buckled beef.
Features:
When frying steak, the oil temperature should be high, and it is better to buckle it in medium heat.
Raw materials:
4 steaks, eggs 1 each, lemon 1 each, appropriate amount of bread crumbs, 2 pieces of fermented water olives, 6 pieces of mashed potatoes (240g), butter 1 tablespoon, marinade: appropriate amount of onion salt, appropriate amount of o emergency juice, egg batter: 2 eggs, 2 tablespoons of flour, and potatoes.
1, steak wrapped in plastic wrap, shot to perfection.
2. Add the marinade and mix well for a while. Then roll the egg batter and fill it with bran.
3. Fry in exothermic oil until golden brown, drain and put in a dish.
4. Separate the egg white and yolk, and then crush them for later use; Remove the yellow skin from the lemon, slice it, decorate it with egg yolk and egg white, and then put it in the center of the steak.
5. Add butter and mashed potatoes to taste and stir them into a thick paste. Add a five-star nozzle to a pumping bag, pump them into a big flower shape, coat them with egg juice, put them in the oven until golden brown, and mix them next to the steak. Serve. Vanilla American steak
Ingredients: American steak (naked eye, sirloin or T-bone) 1 piece weighs about 250g, Italian cucumber and dried bamboo shoots, chopped parsley 1 teaspoon, and vegetable butter about 2 tablespoons.
Seasoning:
A little garlic salt and a little black pepper powder.
Method: (1) Marinate American steak with seasoning and set aside.
(2) Slice Italian cucumber and dried bamboo shoots, cook and mix dishes. (Add a little vegetable butter and salt as appropriate and mix well).
(3) Fry the American steak in a pan until it is cooked to the required degree and put it on the plate.
(4) Add chopped parsley into vegetable butter, mix well, snow until it is solidified, cut into small pieces, and put on the fried American steak noodles for eating.
Roasted pineapple steak with vegetable name
The cuisine belongs to microwave oven dishes.
Features fragrant and tender.
Raw materials: 750g beef tenderloin, 0/25g plate meat, 0/50g pineapple (canned), 0/50g onion/0/25g kloc and 50g green pepper. Seasoning: 50 grams of salad oil, 20 grams of lemon juice, 25 grams of coriander, 25 grams of garlic cloves, 20 cloves, salt and pepper.
Preparation process 1. Wash beef and cut it into pieces, and pat it with a spatula into steak with a thickness of about 1 cm; Wash and slice the plate meat; 2. Wash onion, green pepper, coriander and garlic cloves and cut into powder; Spare. Mix steak, salt, pepper, minced onion, minced garlic, lemon juice, salad oil and minced coriander, marinate for about 1 hour, then put a steak in a baking tray, then put two pieces of plate meat horizontally and vertically into a cross shape, insert four cloves in the middle, pour pineapple juice and put it in 2 10. Carrot salad dressing: The raw materials are a carrot, an apple, 1/4 onions, half a lemon (juice), one tablespoon of sugar, two tablespoons of light soy sauce,100 ~120ml vinegar,130ml olive oil and a small amount of black pepper. First, crush carrots, apples and onions with a blender, then add lemon juice, then add sugar, salt and soy sauce, and then further stir into a paste; Take it out and pour it into a bowl, adding vinegar and oil while stirring. According to Ms. Takeuchi, this salad dressing is delicious and can lower cholesterol, which is easy for some children who don't like vegetables at ordinary times. 2. Egg-free salad dressing method Raw materials: refrigerated fresh milk 1 00g, milk powder 30g, salt 5g, sugar 70g, salad oil150g, lemon juice150g. Method: First, pour the raw materials into the blender for1min, and then slowly pour them in.
Note: ① Salad oil is soybean salad oil, and lemon juice can be changed to white vinegar.
② When pouring salad oil, you must pour it in a small amount, and slowly pour it not too fast, otherwise it will not solidify.
③ Generally, salad dressing is made from egg yolk.
④ The homemade salad dressing can be put in the refrigerator if it is not used up at one time.
3.[ Basic Salad Sauce]: Put the following materials into a container and slowly add oil while stirring. If too much oil is added at once, it will separate into a thin paste. Repeatedly add oil and vinegar until all the materials are added, which is the basic salad dressing.
Ingredients: egg yolk 1 piece, mustard powder (or sauce) 1 teaspoon, salt, sugar 1 teaspoon, vinegar 1 teaspoon, and salad oil 3/4 cup.
Sesame salad dressing
Mix sesame sauce (or peanut butter), soy sauce 1 tbsp, [basic salad dressing ]6 tbsp, and black or white sesame 1/2 tbsp, and serve.
Mustard salad dressing
Put half a tablespoon of mustard powder or sauce in a container, and slowly mix in 6 tablespoons of soy sauce/kloc-0 and basic salad dressing.
Curry salad dressing
Put 2 tbsps curry powder 1/in a container, slowly add 6 tbsps basic salad dressing, then add 2 tbsps chopped onion1/teaspoon and mix well.
Tomato salad dressing
[Basic salad dressing ]6 tbsp. Mix tomato sauce 1.5 tbsp., lemon juice 1 teaspoon, minced onion 1 teaspoon, and minced coriander 1 teaspoon.
Cream salad dressing
[Basic salad dressing ]6 tbsp. Slowly mix in 2 tbsp. whipped cream, lemon juice 1 teaspoon and serve.
Comprehensive salad dressing
[Basic Salad Sauce ]6 tbsp. Slowly mix in whipped cream 1.5 tbsp. Tomato sauce 1.5 tbsp. Finally, add half a tbsp. of minced green pepper and onion, like minced vegetables 1 spoon, and mix well. 4. Beat the egg yolk with olive oil in one direction, and drop olive oil while beating, the oil is twice as much as the egg yolk. This is to teach professionals to make salads.
Salad is the transliteration of English Salad, which is commonly translated as "salad" in northern China, "salad" in Shanghai and "salad" in Guangdong and Hong Kong. If translated into Chinese, it means cold salad. Salad is made of all kinds of cool clinker or raw materials that can be eaten directly, and then added with condiments or poured with all kinds of cold sauce. Or cold sauce.
The choice of raw materials for salad is very wide, and all kinds of vegetables, fruits, seafood, eggs and meat can be used to make salad. However, the raw materials are required to be fresh and tender and meet the hygiene requirements.
Salads are mostly characterized by bright colors, beautiful appearance, freshness, refreshment and appetizing.
To make salad, you have to make cold sauce first. The southern translation is sauce or cold sauce, and to make a good cold sauce, we must first make a good manes sauce, because it is the basis for preparing many sauces, so it is also called a basic sauce.
The production method of Manas Shaosi is as follows:
Ingredients: egg yolk, 2 salad oils, 500g mustard, 20g white vinegar, 20g lemon juice, 60g cold soup, 50g refined salt15g pepper, a little preparation method:
1? Put the egg yolk in a ceramic vessel, then add the refined salt, pepper and mustard.
2? Stir the egg yolk evenly with egg beater, then gradually add some salad oil, and keep stirring with egg beater to blend the egg yolk with the oil.
3? When the viscosity increases and the hand feels hard, add white vinegar and cold soup. At this time, the viscosity decreases and the color becomes lighter. Then continue to add salad oil until the oil is added, and finally add lemon juice.
Features: light yellow color, thick paste, fragrant, sour and salty, soft and delicate. On the basis of Manasi Shaosi, many kinds of Shaosi can be evolved. The common ones are Shaosi Tatar, Thousand Island Juice, French Juice, Vinegar and Oil Shaosi, etc. Now it is briefly introduced as follows: Shaosi Tatar.
Ingredients: 500g of boiled eggs 1 pickled cucumber 50g of coriander10g of refined salt and pepper respectively.
Method:
Boiled eggs, diced pickles, chopped coriander, then all the ingredients are put together and stirred evenly. Thousand island juice
Ingredients: 500g tomato sauce with manes sauce/0/25g boiled egg/0/pickle with kloc sauce, 50g green pepper, 30g brandy, lemon juice, refined salt and pepper.
Method:
Chop boiled eggs, pickled cucumbers and green peppers, then put all the raw materials together and stir evenly. French juice
Ingredients: 500g white vinegar100g French mustard 50g salad oil 50g broth 200g chopped green onion 50g garlic 40g lemon juice, spicy soy sauce, refined salt and pepper.
Method:
All the raw materials except Manasseh Shaosi are put together and stirred evenly, and then gradually added into Manasseh Shaosi and stirred evenly. potato salad
Ingredients: potato1000g fresh cucumber, 250g pickled cucumber150g tender pea100g carrot150g onion, 50g boiled egg, 2 mayonnaise150g cream100g refined salt/.
Method:
1? Peel potatoes, wash them, steam them in a cage or cook them in a pot, cool them and cut them into dices; Fresh cucumber and sour cucumber are peeled, seeded and diced; Boil tender peas and carrots, take them out, and cut carrots into dices; Dice onion; Boiled eggs, shelled and diced. 2? Put all the above raw materials together in a ceramic vessel, and add the sauce of Manasseh, cream and refined salt and mix well.
Features: light yellow color, sour and salty, fresh and delicious. [Note] On the basis of potato salad, chicken breast salad, ham salad and prawn salad can also be made. Less vinegar and oil
Ingredients: salad oil100g white vinegar 50g Manasseh sauce 50g mustard sauce 20g refined salt10g sugar 25g pepper with a little cold boiled water.
Method:
Mix the sauce, mustard sauce, salt, sugar, white vinegar and pepper in a ceramic vessel, then gradually add salad oil and cold boiled water and stir well. After learning how to make a snack, you can start making salads. Here are some common methods of making western-style salads. Chef's Salad
Ingredients: 250g boiled beef, 250g boiled chicken, 250g ham, 250g cheese 1 50g asparagus, 40 tomatoes, 5 lettuce leaves, 20 slices boiled eggs, 5 French juices1cup.
Method:
1? Tear lettuce leaves into small pieces and put them in the middle of the plate.
2? Boiled beef, boiled chicken, ham and cheese are all cut into thick shreds, and placed around the lettuce leaves with asparagus.
3? Cut tomatoes and boiled eggs into orange petals, put them next to the above raw materials alternately, and serve with French juice alone.
Features: bright color and rich meat flavor. Vienna vegetable salad
Ingredients: mosaic lettuce150g of endive lettuce150g of cabbage head150g of cooked egg yolk, 2 sauces with vinegar and oil100g.
Method:
1? Cut mosaic lettuce and endive lettuce into 3 pieces? 5 cm long pieces, shredded red cabbage head, and crushed boiled egg yolk.
2? Mix the vegetable segments and shredded vegetables, pile them on a plate, sprinkle with egg yolk, and pour vinegar and oil on the table. Serve.
Features: golden red in color, sweet and sour and crisp. Salmon salad
Ingredients: clean salmon meat1500g quail eggs, 30 lettuce leaves, 20 bean sprouts, 50g tomatoes, 5 sauce with vinegar, refined salt and pepper.
Method:
1? Cut the salmon fillet into three large pieces, sprinkle with salt and pepper, and fry over low heat.
2? Cooked quail eggs, shelled and cut in half, tomatoes cut into orange petals.
3? Put lettuce leaves on the bottom of the plate, sprinkle with bean sprouts, then put salmon and quail eggs, decorate with tomatoes around, and finally pour in vinegar and oil.
Features: combination of cold and heat, refreshing and appetizing.
This is a popular salad in the west in recent years. 6. homemade vegetarian salad dressing
Formula and manufacturing method
1, raw materials:
30 grams of milk powder,
Milk (or three-flower light milk)100g,
50 grams of sugar,
A little pepper,
Vegetable oil layer100-150g
60 grams of fresh lemon juice (or white vinegar).
2. Practice:
(1) First, add the milk powder, milk, sugar and pepper into the blender and mix well.
(2) Then slowly add vegetable oil while stirring. The amount of oil depends on the consistency, and the more oil, the thicker it is.
(3) Finally, add lemon juice and mix well.
Note: It is better to use fresh lemon to juice yourself. (1) and (2) must use a blender, which can't be played well by hand.