Carrefour or pricemart sells beef tenderloin

The kind that costs 32 yuan/500 grams, don't buy the kind that is called "veal chop" that seems to be neatly 16 yuan/500 grams

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

A dressing called tarregon, and cumin, both of these things. one purple onion, one lettuce, two imported lemons, two tomatoes, as good a creamy salad as you can get

A small herbaceous dressing called tarregon, and cumin, both of which are available at Carrefour or

pricemart, look for it in the imported dressings in the packaging that looks like a vial of Yummy Black Pepper.

Practice:

Wash the raw steak in water, then add sesame oil, soy sauce, soy sauce, these three according to the ratio of 1:1:1 to add

Then put a small amount of dry red (white wine so much as a wine cup, of course, your home, if you have a 30-year-old whiskey can be put

a little bit of, pay attention to the wine, do not put too much), the onion shredded moderately<

Sugar, monosodium glutamate (MSG), black pepper, white pepper, pepper, salt, depending on your talent in cooking

Mix the steak with the seasoning, and try to soak the steak in the seasoning

Soak the steak for 20 minutes, but of course the longer the steak soaks, the more flavorful it will be

In the meantime, wash and cut the onion, lettuce and tomato into thin julienne strips, the thinner, the better.

Sprinkle the tarregon over the steaks when they come out of the pan and you'll smell the aroma right away, then add black pepper to taste

And finally squeeze a few drops of lemon juice over the steaks

Then eat them while they're still hot, I personally recommend eating them in the kitchen as they don't taste nearly as good once they get a little cold

Allow me to finish one piece before frying the next one. It's a good idea to have a seal on hand to help you mix up the salad, add some

sugar to it and don't skimp on the dressing, the Holloman's is a little better than the Kewpie's

It would be nice to go into the kitchen of a western restaurant and see how their steaks are made and what they use

But this seal is the only way to enjoy it, so I'm sure you will find it very interesting. The difference between a $200 sirloin steak and a 250 gram steak is that you can't eat a 250 gram steak for $200 every day, and you can't eat a steak for $200.00.

It's better to make your own steak, and eat as much of it as you want.

It is recommended to buy a better pan, the kitchen conditions a little better, or all the atmosphere of the Western food

First microwave steam three pieces of elbow flower, and demolition of two small packets of pineapple cake

Because of the top of the wind, the new non-stick pan, so the bull knife to try a little bit, the first fried eggs, the effect is good.

Beginning to do the steak

The key lies in the knife skill ah

The steak should be cut thin. Thinner 。。。。

Beef marinated before adding a little talc

Then it is marinated....

Use soy sauce, black pepper sauce, sriracha sauce

Half an hour to taste

Preferably use lard, if not, then blended oil

60% oil temperature

Put in the pan

On one side of the pan frying for about two minutes

Flip

Turned

Fry for another 2 minutes

Turned

Fry for a minute

These are the best way to cook the steak, but the best way is to use a little bit of lard.

Again

Fry for one minute

Rise

Pour black pepper sauce or tomato sauce

Eat

Open a Coke

Beef

The book says that the best beef should be beef tenderloin, but the supermarket I went to didn't have any, so I used a large chunk of cow forest instead. The main points of beef selection are reddish color, crystal tender muscles, try not to have fat and meat tendons.

Note: Because the steak production can not be fried too long, so the beef texture requirements are very high, fat meat is not good, gluten is not bad fried, unless you want to practice teeth. For the convenience of slicing, it is best to choose a whole piece.

Preparation of spices

Ginger, garlic, onion, cut into small cubes and set aside. Black pepper, ketchup, salt, soy sauce, chicken broth, cooking wine, an egg

Powder gravy

Note: the specific amount of personal taste depends on the amount of beef I was 7 two thumbs with half a piece of ginger, a whole head of garlic, onions, two. The wine should be foreign wine, but I do not have. 7 two beef with an egg is a bit wasteful.

The process

Slice the beef into thin slices a little thinner than the thickness of your chopsticks, not too large (remember, I'll explain this at the end), about the size of half a palm. The most important thing to do after cutting is to take a big hammer (horror movie?) and tap the beef to loosen it. Tap the cut beef to loosen it up. If you don't have a special hammer, there's a trick! With a rolling pin like the old society washerwoman mallet clothes can also hammer the meat loose (of course, do not overdo it, beef is not clothes, after all, to eat a chewy it)

Take the diced ginger, garlic, onion one-third of a bit of salt, a bit of chicken essence, a bit of wine, a bit of soy sauce, two points of black pepper, two points of cornstarch, eggs, and then mix with the meat, marinate for 10 minutes.

While the marinade is going on over there, let's make the "marinade" with the leftover ingredients. First of all, take a little salad oil cut into small dices of ginger, garlic, onion stir fry a few times over high heat, and then stir fry with medium heat, pour water, add tomato sauce (tomato boy first appearance), tomato sauce is not too much! And Sriracha, black pepper, salt, and chicken extract. While stirring and tasting, depending on personal taste to decide to add more or less ingredients. Then add the powder gravy water thickening, reduce the juice.

Then back to the beef side. Just marinated beef once again mixed into the powder gravy, to achieve a kind of beef appearance more dry realm (in fact, I can not do it!) But don't put too much powder gravy! Otherwise it will affect the flavor of the meat. Then marinate for another 5 minutes.

Then get on the skillet! Pour a little oil and fry the marinated beef slices over medium-low heat, turning the pan once every 5 seconds. It's best not to fry for too long, good quality beef is fine to eat raw, I fried the beef slices about 3 times yesterday and it was ready.

Plating, pouring juice, garnish some lettuce, grapes, tomato slices, next to a bottle of wine, (in fact, I put yesterday is a half kilograms of Erguotou).

There are no table knives or forks in the house, so use chopsticks instead!

Note: black pepper to be more, more to the point where you think foreigners really sick, after all, we have to eat an exotic well. heat evenly when frying and keep the tender flavor of the steak.