Different parts of steak have different names and cooking methods.
Small steak: the left and right sides of the chest of a cow, including the ribs. The meat is delicious and marbled. Suitable for roasting, frying, frying and braising.
Boned sirloin: the rib ridge of cattle. The amount of exercise is small, the meat is tender and the oil is even. It can be made into steak, steamed beef, hot pot slices or teppanyaki.
Sirloin: Beef loin, tender and oily, is suitable for steak.
Philip: Beef tenderloin (that is, loin) has less exercise and the most tender meat, and can be used to make steak or teppanyaki.
T-bone and new york's steak: the loin of a cow.
Distinguishing the cooked degree of beef
Medium-cooked: indicating dark red blood.
Medium rare: it is permeated with reddish blood.
Medium rare: pink blood oozed.
Well-done: soaked with transparent juice.
Barbecue beef chop
With orange and black pepper sauce
Materials:
3 slices of beef chop
Sauce:
200ml orange juice, 2 tablespoons black pepper juice, fructose 1 tsp, tomato sauce 1 tsp.
Practice:
1. Orange juice is concentrated to 1/3 with high fire, and black pepper sauce, fructose and tomato sauce are added to mix well. After cooling, it is marinated in beef chops for about 1 hour.
2. Put the beef chops in the oven and barbecue at 220 degrees Celsius until pink juice oozes from the surface of the beef chops, and the bones and meat are closely combined. During the barbecue, the sauce can be brushed on the surface of the beef chops at the right time.
3. the marinade can be poured on the beef chops after heating.
Little kung fu
1. The fruit acid in fruit juice helps to soften the meat quality, or it can be replaced by jam.
2. The temperature should not be too high when roasting beef chops.
Grilled rib eye steak
Tomato sauce with mushrooms
Materials:
A pair of small beef chops.
Sauce:
1. Pepper, fragrant leaves, a little red wine.
2. Onions, celery, carrots, garlic sprouts and a little tomato sauce.
Practice:
1. Sprinkle the beef chops with salt and pepper, fry them up and down, left and right, and then take them out.
2. Chop all the ingredients of sauce 2, add tomato paste and stir-fry until fragrant, then pour boiling water, add sauce 1, then put it in the beef chops, and cook for about 80 minutes.
3. Filter out all the dregs of the cooked juice, and then cook it with low fire until the juice is concentrated. When eating, pour it on the beef chops.
Little kung fu
1. If you like sweet and sour taste, you can add 1 tablespoon of tomato sauce. Tomato is a very nutritious food, especially after being heated, the anti-cancer molecule can be increased by 10 times.
2. The steak is best cooked in 3.5.7 minutes.
Niuxiaopai
Materials:
A pair of beef chops
Sauce:
1. A little pepper, fragrant leaves and red wine.
2. Onions, celery, carrots, garlic sprouts and a little tomato sauce.
Practice:
1. Sprinkle the beef chops with salt and pepper, put them in the oil pan, and take them out after frying them up, down, left and right.
2. Chop all the ingredients of sauce 2, add tomato sauce and stir-fry until fragrant, add boiling water, add sauce 1, add beef chops from the pot, and cook for about 80 minutes before taking out.
3. Filter out all the residue from the cooked juice, and then cook it with low fire until the soup is concentrated. When eating, pour it on the beef chops.
Little kung fu
1. Beef chops have few desirable parts for each cow, and their own meat is oily and tender, which is quite suitable for burning or roasting. If it is roasted, it can be roasted at 250 degrees Celsius until the meat shape is fixed, and then it can be roasted at 150 degrees Celsius for 60-80 minutes.
2. The amount of boiling water injected in practice 2 is about larger than that of beef chops.
Grilled filet mignon
Materials:
2 slices (200g) of filet mignon, proper amount of shredded cheese and 2-3 slices of red tomatoes.
Seasoning:
240ml of port wine, beef soup block 1 block, French mustard sauce 1 tablespoon, a little salt and black pepper.
Dish decoration:
Mashed sweet potatoes, mashed potatoes, Chinese cabbage flowers, carrots, corn shoots, sweet beans. Appropriate amount of cauliflower.
Practice:
1. Sprinkle salt and pepper on the surface of the steak, put it in a preheated charcoal oven, and charcoal roast it until it shows clear branding marks.
2. Spread cheese slices and tomato slices between two steaks, put them in a preheated oven and bake at 200 degrees Celsius until the cheese softens.
3. Pour the port wine into the pot, concentrate it to only 1/3 with high fire, add the beef soup block and 120℃ water, cook it with low fire until the beef soup block melts, stir in a tablespoon of French mustard sauce to taste, and pour it on the steak.
4. Boil or stir-fry dishes and other foods with water, and then arrange the dishes.
Little kung fu
1. Soft cheese or pizza cheese is the best choice for shredded cheese.
2. Port wine can be replaced by sherry.
Hefeng onion
Steak in sauce
Materials:
Two people
Beef (for steak). Large 1 piece (250g)
Onion small 1/2 each
Small carrots 1/2
Side Dish
50 grams of mung bean sprouts
Leek 1/2
Cream 1 tablespoon
Appropriate amount of salt and pepper.
Salad oil 1 tablespoon
3/2 tablespoons of wine
Chicken essence 1 tablespoon
2 tablespoons soy sauce
(4 persons)
Beef (for steak). Big 2 pieces (500g)
Onions are small 1 piece
Carrots are small 1 root
Side Dish
Mung bean sprouts100g
Leek 1 bar
2 tablespoons cream
Appropriate amount of salt and pepper.
2 tablespoons salad oil
3 tablespoons of wine
2 tablespoons of chicken essence
4 tablespoons soy sauce
Practice:
1. Pretreatment of beef and vegetables
Draw several knife marks between the fat of beef and red meat, cut off the tendons, and sprinkle a little salt and pepper on both sides. Grind onions into mud and carrots into mud. Cut the leek into 4cm long, wash the mung bean sprouts with water, and drain the water with a sieve.
2. Stir-fry vegetables with big fire.
Put 1/2 tablespoons of salad oil (1 tablespoon, 4 people) in a pan, heat it with high fire, and stir-fry the mung bean sprouts and leeks in the order. After all the oil is stained, sprinkle with a little salt and pepper, and serve.
3. Fried beef
Dry the pan, 1/2 tablespoons of salad oil (1 tablespoon, 4 people), heat it at a slightly strong medium heat, add beef, fry it until it is cooked to your liking, and then take it out. The degree of medium-rare is to fry the meat on both sides until it is brown, and press it to be soft and elastic.
4. Without washing the pan, add the wine directly, turn to medium heat, add onions and carrots, and cook a little. Add a little chicken essence, soy sauce and pepper, and cook until the soup becomes less, then add cream to dissolve. Cut the beef into edible size, put it on a plate and pour it with sauce.
Menu collocation suggestion
As a side dish of Hefeng Steak, you can choose vegetables as the main dish. Stewed soup with root vegetables and green vegetables and bean skin is not only balanced in taste and nutrition, but also balanced in taste, which is particularly recommended.
Cooking tips
The beef is slightly stronger than medium heat, fried to a desired degree and then taken out. Don't throw away the delicious gravy from the fried steak. It can be used to make the bottom taste of the sauce. Before it is finished, add cream and melt it in the sauce, which will greatly enhance the flavor immediately.
Baked steak with cheese and mushrooms (4 people)
Materials:
300g of filet mignon, 50g of mushrooms, 60g of mozzarella cheese, Parmesan cheese powder 1 tablespoon, a little in Brazil, lemon 1 piece, garlic 1 piece.
Seasoning:
2 tbsp olive oil, a little salt and pepper,
2 tbsp white wine, beef stock 1 cup.
method of work
1. Use a little salt for the steak first. Marinate the pepper a little, then fry it on both sides with a little oil.
2. Slice mushrooms and garlic, stir-fry them with olive oil, then add lemon juice and white wine, and then stir-fry them in Brazil for later use.
3. Put the cows on a heat-resistant plate, spread the method 2 on it, then add mozzarella cheese and parmesan cheese powder, and bake in the oven at 180 degrees Celsius until the cheese melts.
1. Boil the beef stock and pour it on the method 3.
Nutritionists have to remind them.
1. If you don't like to eat cheese alone, this dish can overwhelm the taste of cheese.
2. Don't cook the steak well, otherwise the meat will be easy to age.
Cologne Cha Vegetable Steak (4 persons)
Materials:
300g of steak, 50g of red, yellow and green sweet pepper, 50g of mushroom, 50g of lettuce, 0g of tomato 100, 0/onion 1 00 (about 100g), Brazil, a few nine-story towers and 2 garlic.
seasoning
Beef stock 1 cup, 3 tablespoons of red wine, 2 tablespoons of olive oil, a little salt and pepper.
method of work
1. Dice sweet pepper, onion, mushroom and tomato, chop them in Brazilian tower and nine-story tower, and slice garlic.
2. Add olive oil into the pot and saute the garlic slices first, then add all the vegetables and beef stock and cook until soft. Season with salt and pepper.
3. Fry the steak in the pan for about 3 minutes, sprinkle a little salt and pepper on both sides to taste, pour in red wine and cook until the alcohol is completely evaporated.
4. Put the vegetables from Step 2 into the dish, then add the fried steak and pour the soup from Step 2 on it.
Nutritionists have to remind them.
1. Don't undercook the steak, or the meat will be easy to age.
2. Tri-color sweet pepper (red, yellow and green) has extremely high vitamin A content and is a powerful antioxidant.
Sour beef
Materials:
A large piece of sirloin steak.
Seasoning:
1. White pepper, black pepper, fennel, clove, fragrant leaves, wormwood, red wine.
2. Onions, celery, carrots, garlic sprouts, a little tomato paste,
Practice:
1. Chop all seasonings 1 and mix well. Add cold boiled water, cover it, and put it in the shade for 7-10 days, then take it out.
2. Chop seasoning 2, add tomato paste and stir-fry until fragrant. Add the water soaked in the method 1 and bring to a boil. After adding beef and cooking for one hour, scoop up the sliced beef and arrange it.
3. After filtering the soup in practice 2, season it with sugar or salt, cook it until it is concentrated, and then pour it on the sliced steak.
Little kung fu
1. The cold boiled water used here must be boiled, and the cold boiled water is completely put in, so that the meat is not easy to deteriorate.
2. Don't move it during soaking. If you are worried about spoilage, you can put it in the refrigerator, but it may take longer to ferment.
3. If you want to preserve the large pieces of sour beef, you can ice it in the refrigerator, but it is best to eat it within one month.