Application of spices primary processing of spices must be initially processed before use, otherwise used for cooking will produce a lot of black foam, affecting the final cooking effect. When it comes to the primary processing method of spices, it is not really complicated: take the spices and cook them in boiling water for less than 20 seconds over high heat, then fish them out. For large spices, such as Herb Fruit and Wicker Balsam, you can dry the moisture in the oven (80 on the top, 60 on the bottom); for small spices, such as Cloves, you can dry them with an electric fan, and then sauté the moisture in a dry pan over low heat. There are homemade packaged seafood ingredients, usually cooked without seasoning, but with a few exceptions, we added homemade spice powder when cooking, the dish tastes great.

One, steak fresh and tender flavor, beef quality is better. It is ideal to choose beef tenderloin, which is equivalent to snowflake beef. Good quality of raw materials, good ingredients and good production methods can be combined to achieve fresh and fragrant.

Two, cut the beef against the grain into large chunks of uniform thickness, and then use a pot of sauce:

Soy sauce, pepper, cumin powder, fennel powder, a little curry powder, ginger, onion, fresh lemon juice, sugar, cornstarch, egg custard powder, tenderizing powder, stirring to make the feed sauce.

Three, the beef is wrapped one by one in the sauce, tossed, refrigerated and marinated for two hours, then fished out and stir-fried.

Especially the cooking temperature should be controlled. Steak is only fried with medium or medium heat, it will be tender, tasty, juicy and fragrant. You can also sprinkle some black pepper when frying, and then it will be delicious with your own sauce!

Salted Steak Ingredients: olive oil, black pepper, basil, rose salt

Steps

1. Remove the steak and blot it with kitchen paper, and if you take it out of the fridge, make sure to defrost it naturally and bring it back to room temperature.

2. Pat the steak back and forth with the back of a knife, tapping on both sides to loosen the steak and make it more flavorful and tender.

3. Sprinkle with black pepper rather than cracked black pepper, or it will be easy to batter the pan. Sprinkle rose salt (no sea salt instead), add some basil for extra flavor and knead with your hands for 2 minutes.

4. Coat both sides with olive oil and marinate for half an hour.

Put the olive oil in a pan and sear the steak over high heat until it bleeds, then start to sear it over medium heat, then sear it again on one side, which is called "locking the edges", to prevent the juices from escaping. Turn the steak over 30 seconds after locking the edges and saute until you like it, then pour the steak sauce into the pan.

The above is how to make steak, I hope it can help you!