The name "Formosa Steak" was given to this steak because Taiwan's business magnate, "Formosa Plastics Group" Chairman Wang Yongqing often entertained VIPs. It is made from the sixth to eighth pair of ribs, which are the best part of a cow, so only six Formosa steaks can be served at a time. The steak is seasoned with a special Chinese seasoning, fully flavored, and carefully baked, and served on a porcelain plate at a high temperature of 120 degrees Celsius to preserve the tenderness of the flavor of the Formosa steak. This steak is fully cooked, without blood, but exceptionally tender, juicy and flavorful, with a strong bite.

1, I system method: 3 pounds of onions, celery 1 pound, 2 pounds of carrots, 2 pounds of garlic, Jinlan soy sauce 1 pound, 0.3 pounds of Lee juice, 50 grams of food powder, 50 grams of loose meat powder, thyme, rosemary, he force dry, Ali Genu, incense, Guangdong rice wine 4 bottles of brandy 250 grams of chicken 250 grams of essence, 250 grams of red wine, two oranges, 100 grams of honey, seasoning, and into the Cut steak I system for 48 hours, about 550 grams per serving.

2, the production method: I made a good steak steak oven to fry until golden brown, into the oven until fully cooked that is, out of the meal to 120 degrees high temperature of the porcelain plate out of the meal.

2: Angus rib eye

Raw materials: imported Angus rib eye 220 grams of red and white carrot flower four-season beans French fries raw egg 1, a small amount of garlic oil , a small amount of shredded onion, black pepper sauce

Making Methods:

1, in accordance with the marinade of corned beef juice production method of the marinade standby.

2. Pan-fry the beef according to its own raw and cooked ingredients and the guest's request.

3, pan-fried steak cooked ingredients and filet mignon 3 the same

4, steak, coated with garlic oil, shredded onions on the bottom of the iron plate, fried steak, with raw eggs, French fries, red and white radish flowers, green beans, and another bright cup with a cup of black pepper sauce can be.

Out: first on a salad, salad back on the gumbo, meal packets, and then on the steak

3: T-bone steak

Raw materials: imported diced-bone steak 220 grams of red and white radish flowers, four-season beans, french fries, a raw egg

Garlic oil, a small amount of shredded onion, a small amount of black pepper juice

Methods of production:

5, in accordance with the Marinate the corned beef in the marinade and set aside.

6. Pan-fry the beef according to its own raw and cooked ingredients and the guest's request.

7, pan-fried steak cooked ingredients and filet mignon 3 the same

8, steak, coated with garlic oil, shredded onions on the bottom of the iron plate, fried steak, with a raw egg, French fries, red and white radish flowers, green beans, and another bright cup with a cup of black pepper sauce can be.

Note: Use a long iron plate for steak.

Delivery:

First on a salad, salad back and then on the gumbo, meal package, and then on the steak

4: Diana beef tenderloin

Raw materials: imported beef tenderloin 175 grams of red and white carrot flowers four season beans French fries raw egg 1 garlic oil a small amount of shredded onion a small amount of foie gras sauce a piece of black pepper sauce

Preparation method:

1

2. Pan-fry the steak according to the raw and cooked ingredients of the beef itself and the guest's request.

3. The distinction between rare and cooked ingredients is the same as for Filet Mignon 3.

4, after steak, the iron plate coated with garlic oil, shredded onions on the bottom, placed on the fried steak, topped with a piece of foie gras, with raw eggs, french fries, red and white radish flower, green beans, and another bright cup with a cup of black pepper sauce can be.

Out:

A salad is served first, and the salad comes back with gumbo, dinner bread, and then steak.

5: bacon filet mignon

Raw materials: imported beef tenderloin 3.5 two bacon, red and white radish flowers, four season beans, french fries, raw egg, a small amount of garlic oil, a small amount of shredded onion, a small amount of black pepper sauce

Production method:

1, in accordance with the production of corned beef marinade marinade standby.

2, according to the beef itself raw and cooked ingredients and guest requirements for frying steak.

3. The distinction between rare and cooked steak is the same as for filet mignon 3.

4, pickled, iron plate coated with garlic oil, shredded onions on the bottom, put fried steak, with raw eggs, French fries, red and white radish flower, four seasonal beans, and another bright cup with black pepper sauce can be.

To serve: a salad first, then gumbo, dinner rolls, and steak when the salad comes back.

6: Pan-Fried IBP Beef Tenderloin

Same as above

7: American Cowboy Bone-in Pan-Fried Beef Short Ribs Ingredients:

Main Ingredients: 3 slices of Beef Short Ribs

Supplementary Ingredients: 1 piece of Cilantro, 2 slices of Ginger, 1/4 onion

Seasonings: 1 tbsp Cooking Wine, 1 tbsp Soy Sauce, 1/4 tsp Baking Soda, 2 tbsp Steak Sauce, 1/2 tbsp. Oyster sauce ? tbsp, ketchup 1 tbsp, hot sauce 1 tbsp, sugar 1 tbsp, water ? cup

Teach you how to make Pan-fried Beef Short Ribs, how to make Pan-fried Beef Short Ribs

(1) Thaw and rinse the beef short ribs, cut them in the middle of the bone, cut each piece into three equal pieces, add 1 tbsp cooking wine, 1 tbsp soy sauce, 1/4 tsp baking soda, 2 slices ginger, 1/4 onion and marinate for 20 minutes. .

(2) In a pan, brown the beef chops one by one.

(3) In a clean pan, sauté 2 tbsp steak sauce, ? tbsp oyster sauce, 1 tbsp ketchup, 1 tbsp hot sauce, 1 tbsp sugar, and ? cup water. Add the beef steak and cook to taste. When the soup runs dry, serve and add cleaned and chopped cilantro to finish.

Tips:

(1) Add baking soda and onion to the marinade to make the steak more tender, but the remaining stock should not be poured into the pot to cook together.

(2) Because it is necessary to return to the pot with seasonings to burn, so the first time you fry the steak, do not have to fry too long, too cooked, so as not to affect the tenderness of the meat

8: Sirloin steak A tradition says that Henry VIII, after tasting the deliciousness of the steak, sealed the steak jazz, that is, Sir + loin, the Chinese translation of Sirloin steak.

In fact Sirloin is a French word synthesized from Sur (on) and Loin (tenderloin), the meat above the beef fillet. Sirloin steak (sirloin steak), also known as sirloin steak, is mainly composed of the upper loin of the spine, sirloin steak according to the quality of the different can be divided into: small pieces of sirloin steak (entrecte), in the block of sirloin steak (sirloin steak), each portion are in the 250-300 grams or so.

Sirloin steak practice

NewYorkStrip, New Yorker, also known as Sirloin, sirloin steak (or sirloin), can be regarded as the classic of the steak, due to the cattle spine, in the outer edge of the meat with a circle of white meat tendon, the overall taste of toughness, hard meat, chewy, cut the meat even with tendons with the meat together, can not be fried overcooked for young people!

First of all, cut the steak into slices of about 1cm thickness, I cut 4 slices in one ****, about 500g. use the back of the knife to tap repeatedly, if there is a loose meat hammer is good.

Secondly, with salt, baking soda, garlic powder, etc., marinate a good loose steak (generally pickled 2-3 hours best, salt just put a little bit, because pickled for a long time, otherwise it will be very salty Oh!)

Then, put a little bit of oil in the pan, heat it up and put in the steak, fry on both sides for 2 minutes on high heat. (Be sure to high heat, so that you can collect the meat juice inside)

Again, fried steak wrapped in tinfoil, into the preheated oven at 220 degrees baked for 2 minutes, almost 7 mature or so, like 5-6 into the, bake a minute can be.

The last thing is the sauce on top, I like to make my own black pepper sauce, both simple and delicious!

The ingredients are: black pepper (granular is better), sugar, chicken broth, salt, cornstarch, gravy (leftover from frying the steak can be).

Mix the black pepper, sugar, chicken broth, salt, and cornstarch, add the appropriate amount of water and mix well, pour into the pan that you just fried the steak, simmer over medium-low heat until the desired consistency, and then pour over the steak!

With the original meat flavor in the mouth overflow

Part Anatomy: Sirloin (Sir loin) that is the lower loin of meat, also known as the New Yorker, due to the lower loin of the cow more movement than the Philip Sharon, so this part of the meat is a little thicker.

Taste characteristics: thin, juicy meat, tender flavor. There is also a lot to be said for pan-frying steaks, which must be able to heat the surface of the beef quickly, producing a large number of spice molecules, without rupturing their cell walls so that more aromas will burst in the mouths of the guests. This requires experience and craftsmanship on the part of the chef.

A pan-seared sirloin steak gives off a silky, light aroma, and the acetic acid juice is poured in a circle around the steak, which takes on a very distinctive dark golden color, and when you cut into the steak with a table knife, the beef inside is a beautiful pink color with lots of juices.

Pick up a small piece of steak thrown into the mouth, can clearly feel the juice with the teeth of the chewing and overflowing, the flavor of the grilled meat is very good to stretch the mouth of each taste buds, in which hovering around, the beef that the original taste of the best play.

Special accompanying wines: suitable for accompanying Merlot, Gabriel wine, France's Saint-Estèphe red wine, the strongest flavor can best set off the steak's delicate texture.

1, cut into 1cm thickness

2, with the back of the knife repeatedly patted loose, marinated for 2-3 hours 3, both sides of the respective large rocket for 2 minutes

4, all pan-fried

5, wrapped in tinfoil inside the oven for 2 minutes

Materials (three slices of smoked salmon, shredded lettuce, shredded lettuce, bamboo shoots) Shredded lettuce, purple lettuce, asparagus, celery, lemon, Thousand Island dressing, caviar)

How to do it: Slice the salmon into three thin slices, put shredded lettuce, purple lettuce, asparagus and celery in the middle, add a little bit of Thousand Island dressing and roll it to form a trumpet, and then squeeze a little bit of lemon juice on the top of the salmon.

Plating: put parsley and Thai orchid in the center of the utensil, put the rolled salmon on the three sides of the orchid (trumpet shape outward), and sprinkle a few grains of caviar on top.

Features: delicate and beautiful, sweet flavor, from Norway, is the best choice before dinner.

Tableware and presentation: Place a placemat about 1 centimeter from the edge of the table, and place the steak fork to the right of the placemat.

Portuguese style mussel $ 30

Ingredients (6 mussels, lemon curd, peanut butter, white sauce, yellow stiffener, butter, garlic, salt, chicken essence, white pepper, cheese, custard, egg yolk)

Methods: Mussels in water, squeeze the lemon juice, sprinkle a little salt, chicken essence, pepper and set aside. With a heated pot of butter, burned to about 70 degrees plus garlic sautéed, then put peanut butter, white juice, yellow stiff powder seasoning made of sauce sauce, the good sauce sauce drizzled on the mussels, and finally drizzled with a little bit of egg yolks, sprinkled with cheese, custard powder into the oven to bake to a golden brown can be. (Note that the oven is best at 250 degrees on top and 100 degrees on the bottom.)

Plating: Place parsley and Thai orchids or other decorations in the center of the utensil and place the baked mussels on each side.

Features: Exquisite and beautiful, full of flavor, from Thailand, this dish is the best pre-dinner aperitif accompaniment.

Tableware and arrangement: one placemat about 1 centimeter from the edge of the table, chopsticks on the right, steak fork on the left.

Garlic with beef fat baked mussel $ 30

Ingredients (6 mussels, lemon curd, butter, garlic, salt, chicken broth, white pepper, cheese, custard, bacon crumbles, lost spice)

Methods: Drain the mussels, squeeze lemon juice over the top, sprinkle with salt, chicken broth, and pepper. With a heated pan

Burn butter, burn to about 70 degrees plus garlic sautéed, add bacon sautéed golden brown, add a little bit of lost flavor, and finally on the mussels, sprinkle custard powder into the oven until golden brown that is. (Note that the oven is best at 250 degrees on the top and 100 degrees on the bottom.)

Plating: Place the parsley and Thai orchids or other decorations in the center of the utensil and place the baked mussels on the sides.

Features: Delicate and beautiful, strong garlic flavor, from New Zealand, is the best choice for aperitif.

Tableware and arrangement: placemat 1cm away from the edge of the table, chopsticks on the right, steak fork on the

left.

French style seafood Scallop $ 35

Ingredients (6 scallops, lemon wedge, butter, garlic, salt, chicken broth, white pepper, custard, crumbled bacon, crushed peppers, crushed red peppers, chopped onion)

Method: drain scallops, squeeze lemon juice, sprinkle a little salt, chicken broth, pepper. Standby, with a heated pan

Butter, burned to about 70 degrees plus garlic. Sauté the bacon until golden brown, then add green and red peppers and onions, then sprinkle the custard powder and bake in the oven until golden brown. (Note that the oven is best at 250 degrees on top and 100 degrees on the bottom.)

Plating: Place parsley and Thai orchids or other decorations in the center of the dish and place the scallops on each side.

Features: Delicate and beautiful, flavorful and slightly spicy, from Hokkaido, is the best choice for seafood diners.

Tableware and placement: placemat paper 1cm from the edge of the table, chopsticks on the right, steak fork on the

left.