Carrefour or pricemart have beef tenderloin for sale.

Is the kind of 32 yuan /500g. Never buy that 16 yuan /500g "small steak" that looks neat.

A purple onion, a lettuce, an imported lemon, two tomatoes, and a cream salad as good as possible.

A grass-like seasoning called Tarigon, and fennel, these two things Carrefour or

Pricemart sells them all. Look for them in imported spices. The packaging looks delicious. Small bottles of black pepper.

Exercise:

Wash the raw steak with clear water, and then add sesame oil, light soy sauce and light soy sauce according to the ratio of 1: 1: 1.

Then put a small amount of dry red wine (as much as a small glass). Of course, if you have 30-year-old whisky at home, you can also put it.

A little, be careful, don't put too much wine), and shred the onion in moderation.

The right amount of sugar, monosodium glutamate, black pepper, white pepper and salt and pepper depends on your cooking talent.

Stir the steak with the above seasoning evenly, and soak the steak in the seasoning as much as possible.

Soak for 20 minutes. Of course, the longer you soak it, the better it tastes.

At the same time, wash onions, lettuce and tomatoes and cut them into filaments. The thinner the better, the smaller the tomato.

Put it in a large bowl and stir the salad later.

Then add a proper amount of blending oil to the pot, not too much, just like spreading eggs.

Heat the oil to 70% heat, put the cattle in a pot and fry them on both sides with medium heat 1 min until they are 70% cooked.

If you want to eat more cooked food, just adjust the time.

When the steak is out of the pot, sprinkle with tarregon, and you can smell it immediately, then add black pepper according to your own taste.

Finally, squeeze a few drops of lemon juice on the steak.

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

Eat one piece first, then fry the next. At this time, it is best to have a seal around to help you mix the salad, and you can add some.

There is sugar in the salad, so don't be stingy with the salad dressing. It's more delicious than Bi Qiu's.

If I can go to the kitchen of a western restaurant to see how their steak is cooked and what seasoning they use.

That would be great.

However, the super steak enjoyed by this seal tastes very good, and the gap between it and the sirloin steak served in 200 yuan may be only.

As for the raw materials of steak, 200 yuan can't enjoy a 250-gram steak every day, not enough.

Or do it yourself and eat as much as you want.

It is suggested to buy a better pot and better kitchen conditions, otherwise the atmosphere of western food will be gone.

First, three elbow flowers were steamed in the microwave oven, and then two small packets of pineapple cake were unpacked.

I bought a new non-stick pan because I committed a crime against the wind, so I tried it a little and fried an egg first, and the effect was good.

Start cooking steak

The key is the knife method.

Cut the steak thin. . . Thin. . . .

Add some slippery meat powder before curing beef.

Then there is pickling. . .

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

Taste for half an hour.

If there is no blending oil, it is best to use lard.

60% oil temperature

Put it in a pot or pan and start cooking.

Fry on one side for about 2 minutes.

hand over

Fry for another 2 minutes.

Turn it over again

Stir fry for one minute.

and

Stir fry for one minute.

Lift the pot

Pour in black pepper juice or tomato juice.

Cage

Conveniently opened a can of coke.

Selection of beef

The book says that beef is best beef tenderloin, but the supermarket I went to didn't have beef tenderloin, so I used a large piece of beef forest instead. The focus of beef selection is ruddy color, crystal clear and tender muscles, and try not to have fat and tendons.

Note: because steak can't be fried for too long, the quality of beef is very high. Fat meat is not delicious, and tendons are not rotten, unless you want to practice your mouth. For the convenience of slicing, it is best to choose a whole piece.

Preparation of condiment

Dice ginger, garlic and onion for later use. Black cooking, tomato sauce, salt, soy sauce, chicken essence, cooking wine and one egg.

Starch paste

Note: The specific amount depends on personal taste. I used 7 taels of beef with half a slice of ginger, a whole head of garlic and two onions. Cooking wine should be foreign wine, but I don't have it. It's a bit wasteful to use two eggs for beef.

manufacturing process

Cut the beef into thin slices slightly thicker than chopsticks, not too big (remember, I'll explain later), about half the size of a palm. The most important thing after cutting is to take a sledgehammer (horror film? ) pat the cut beef loose. There is a trick that you don't need a special hammer! You can loosen the meat mallet with a rolling pin like the clothes of a washerwoman in the old society (of course, don't overdo it, after all, beef is not clothes, you need to chew it when you eat it)

Dice one third of ginger, garlic and onion, a little salt, a little chicken essence, a little cooking wine, a little soy sauce, two parts black pepper, two parts starch and eggs, then stir with the meat and marinate for 10 minute.

At the same time of pickling, we will make "marinade", using the remaining seasoning just now. Stir-fry the diced ginger, garlic and onion with a little salad oil for a few times, then stir-fry over medium heat, pour water, and add tomato sauce (tomato boy appears for the first time), not too much tomato sauce! There are also soy sauce, black pepper, salt and chicken essence. Taste while stirring, and decide how much to add according to your personal taste. Then add water to thicken and collect the juice.

Go back to the beef. Mix the marinated beef into the vermicelli again to achieve the appearance of beef jerky (in fact, I can't do it! ) But don't put too much powder! Otherwise, it will affect the taste of meat. Then marinate for another 5 minutes.

Then go to the frying pan! Pour in a little oil, fry the marinated beef slices with low fire, and turn the pan every 5 seconds. It's best not to fry for too long. High quality beef can be eaten raw. Beef slices were fried three times yesterday.

Dish, pour juice, decorate with some lettuce, grapes and tomato slices, and put a bottle of foreign wine next to it (in fact, I put half a catty of Erguotou yesterday).

There is no knife and fork at home, so we use chopsticks, the first sacred thing in China, instead!

Note: There should be more black pepper, so much that you think foreigners are really abnormal. After all, you should eat exotic food. Most of the salty taste of steak is in gravy, so don't give it too much seasoning when making beef patties, so when you bite a delicious steak, the first feeling is the mellow and delicious sauce, then you bite the natural and pure beef, and then you chew it, hehehehehehe. ...

Don't make the beef patties too big, so that they can be heated evenly during frying and keep the steak fresh and tender.

Go to the supermarket to buy beef tenderloin, which is the kind of 32 yuan /500g. Never buy that 16 yuan /500g "veal steak" that looks neat, a purple onion, a lettuce, an imported lemon, two tomatoes, the best possible cream salad, a grassy seasoning called tarregon and fennel. These two things should be sold in the supermarket. Practice: Wash the raw steak with clear water, then add sesame oil, soy sauce and light soy sauce. These three kinds are added according to the ratio of 1: 1: 1, and a small amount of dry red wine (as much as a small white wine glass) is added. Of course, if you have 30 years of whisky at home, you can also put a little. Be careful not to put wine. It depends on your talent in cooking. Stir the steak with the above seasoning evenly and soak it in the seasoning for 20 minutes as much as possible. Of course, the longer you soak, the better. In this gap, wash onions, lettuce and tomatoes and cut them into filaments. The smaller the tomatoes, the better. Put it in a big bowl and mix the salad later. Then add a proper amount of blending oil to the pot, not too much. It can be boiled to 70% heat like scrambled eggs. Fry on both sides 1 min, so you can get five cooked ones. When the steak is cooked, you can sprinkle tarregon on it and smell it immediately. Then add black pepper according to your own taste, and finally squeeze a few drops of lemon juice onto the steak and eat it while it is hot. Personally, I suggest eating in the kitchen, because once it's a little cold, it's even worse to eat one piece before frying the next. At this time, it is best to have a seal beside you to help you mix the salad. You can add some sugar to the salad. Don't be stingy with salad dressing. The steak in Haolemen is more delicious than that in Bi Qiu. It would be delicious if you could walk into the kitchen of a western restaurant and see how their steak is cooked and how good the seasoning is. However, the gap between the super steak enjoyed by this seal and a sirloin steak from 200 yuan may be only in the raw materials of the steak. A 250g steak from 200 yuan can't be enjoyed every day. It is suggested to buy a better pot and better kitchen conditions, otherwise the atmosphere of western food will be completely gone. First steam three elbow flowers in the microwave oven, and then unpack two small packages. Pineapple cake bought a new non-stick pan against the wind, so he tried it a little, fried an egg first, and the effect was good. The key to starting to cook steak is the knife work. The steak should be cut thin. . . Thin. . . . Add some slippery meat powder to the beef before curing, and then cure it. . . Use soy sauce, black pepper juice and sand tea sauce for half an hour. It is best to use lard. If there is no blending oil, fry it at 60% oil temperature for about 2 minutes, then fry it for 2 minutes, then fry it for 1 minute, then pour the black pepper juice or tomato juice into the pot and open a can of coke.