Ingredients:

Go to Carrefour or Pricemart and they sell beef tenderloin

It’s the kind that costs 32 yuan/500 grams. Don’t buy the kind called The "veal steak" looks neat and tidy at 16 yuan/500 grams

One purple onion, one lettuce, one imported lemon, two tomatoes, and a creamy salad as good as possible

A kind of grass-like seasoning called tarregon, and cumin. Both of these are sold at Carrefour or

Pricemart. You can find them in imported seasonings. The packaging looks like McCormick black pepper. Powder vial.

Method:

Wash the raw steak in water, then add sesame oil, light soy sauce, and dark soy sauce in a ratio of 1:1:1

Then put a small amount of dry red wine (just as much as a small cup of white wine is good. Of course, if you have a 30-year-old whiskey at home, you can also put it in

A little. Be careful not to put too much wine), and an appropriate amount of shredded onions.

Adequate amounts of sugar, monosodium glutamate, black pepper, white pepper, and salt and pepper, it all depends on your talent in cooking

Stir the steak and the above seasonings evenly, and try to Let the steak soak in the seasoning

Soak it for 20 minutes. Of course, the longer it soaks, the more flavor will develop.

In the meantime, wash the onions, lettuce, and tomatoes and cut them into pieces. Thinly shred, the thinner the better, cut the tomatoes into small pieces

Put it in a large bowl and wait for a while to mix the salad

Then add an appropriate amount of blended oil to the pan, don’t put too much, It’s almost like cooking an egg.

Heat the oil until it is 70% hot. Put the steak into the pot, use medium heat and fry both sides for 1 minute. It will be 50% cooked

If you want to eat it rarer or more cooked, just adjust the time

After the steak is out of the pan, sprinkle the tarregon on it. You will smell the aroma immediately, and then add black pepper according to taste

Finally, squeeze a few drops of lemon juice onto the steak

Then eat it while it's hot. I personally recommend eating it in the kitchen, because once it gets a little cold, the taste will be much worse

After eating one piece, fry the next one. At this time, it’s best to have a seal nearby to help you mix the salad. You can add some sugar to the salad. Don’t be stingy with the salad dressing. Hellmann’s is better than Kewpie’s.

It would be great if I could personally go into the kitchen of a western restaurant to see how their steaks are cooked and the seasonings they use

But that's it The premium steak enjoyed by the seals tastes very good. The difference between it and the sirloin steak costing 200 yuan may only be in the raw materials of the steak. A 250-gram steak costing 200 yuan cannot be enjoyed every day. You can’t get enough of one piece

It’s better to make it yourself and eat as much as you want.

It is recommended to buy better pans and better kitchen conditions, otherwise the atmosphere of Western food will be lost

First, I steamed three pieces of elbow scallops in the microwave, and then opened two small packages of pineapples. Crisp

I bought a new non-stick pan because I was in a bad mood, so I tried it out and fried an egg first, and the effect was good.

Start cooking steak

The key lies in knife skills

The steak should be cut thin. . . Relatively thin. . . .

Add some pork powder before marinating the beef

Then marinate. . .

Use soy sauce, black pepper juice, and sand tea sauce

Leave it in for half an hour

It is best to use lard. If you don’t have that blended oil, just use it

The oil is at 60% temperature

Put it in the pan

Fry one side for about 2 minutes

Turn over

Fry for another 2 minutes

Turn over again

Fry for another minute

Flip again

Fry for another minute

Remove the pan

Pour on black pepper juice or tomato juice

Enjoy

Open a can of Coke

Selection of beef

The book says that the best beef is beef tenderloin, but the supermarket I went to didn't have beef tenderloin, so I used a large piece of beef tenderloin instead. The key points in choosing beef are that it is ruddy in color, the muscles are crystal clear and tender, and there is as little fat and tendons as possible.

Note: Because the steak cannot be fried for too long when making, the texture of the beef is very demanding. Fatty meat is not delicious, and the tendons will not be fried unless you want to practice your teeth. For convenience of slicing, it is best to choose a whole piece.

Preparation of condiments

Cut ginger, garlic and onion into small dices and set aside. Black beetroot, tomato paste, salt, dark soy sauce, chicken essence, cooking wine, one egg

Pork gravy

Note: The specific amount depends on personal taste, I used 7 taels For the beef, I used half a thumb-sized piece of ginger, a whole head of garlic, and two onions. The cooking wine should be foreign wine, but I don’t have any. Using one egg for 7 taels of beef is a bit wasteful.

Production process

Cut the beef into thin slices that are slightly thicker than chopsticks. The area should not be too large (remember, I will explain it at the end), about the size of half a palm. The most important thing after cutting is to use a big hammer (horror movie?) to loosen the cut beef. There is a trick even if you don’t have a special hammer! You can also use a rolling pin to loosen the meat like a washerwoman used to hammer clothes in the old society (of course, don’t go overboard. Beef is not a piece of clothing after all, and you need to chew it when you eat it).

Take ginger cut into small cubes , garlic, one-third of the onion, a little salt, a little chicken essence, a little cooking wine, a little dark soy sauce, two points of black pepper, two points of corn starch, eggs, then stir together with the meat and marinate for 10 minutes.

While the marinade is being marinated over there, we make "marinated sauce" using the remaining condiments. First, take a little salad oil and stir-fry the diced ginger, garlic, and onion over high heat for a few times, then stir-fry over medium heat until cooked, pour in water, and add tomato sauce (Tomato Boy’s first appearance). Don’t use too much tomato sauce! There's also dark soy sauce, black pepper, salt, and chicken essence. Stir and taste, and decide how much or how little to add based on your personal taste. Then add the flour and gravy water to thicken the gravy and reduce the juice.

Back to the beef. Stir the marinated beef into the gravy again to make the beef appear dry (actually, I can't do that!) But don't put too much gravy! Otherwise it will affect the taste of the meat. Then marinate for another 5 minutes.

Then onto the frying pan! Pour a little oil and fry the marinated beef slices over medium-low heat, turning the pan every 5 seconds. It’s best not to fry for too long. Good-quality beef can be eaten raw. Yesterday, I stir-fried beef slices about three times before cooking.

Put it on a plate, pour the sauce, garnish with some lettuce, grapes, and tomato slices, and put a bottle of foreign wine next to it (actually what I put on it yesterday was a half-pound package of Erguotou).

If you don’t have a knife and fork at home, use chopsticks, the most sacred item in China!

Note: There needs to be more black pepper, so much that you think foreigners are really perverted. After all, we want to eat something exotic. Most of the salt, black pepper, and other flavors of the steak are in the marinade. When making the beef patties, don’t give it too many seasonings. This way, when you bite into the delicious steak, the first thing you feel is the mellow beauty. Juicy, then bite into the natural and pure beef, and chew again, hehe, hehe...

The beef patty should not be too big so that it is heated evenly during frying and maintains the tenderness of the steak.