Ingredients:

5g of steak, a little Shaoxing wine, salt and pepper, soy sauce, monosodium glutamate, dried starch, an egg and a proper amount of lard.

Method of making:

① Cut the steak into strips with uniform width and thickness, each with bones; Adding Shao wine, soy sauce, monosodium glutamate, dried starch and egg liquid to beef bone strips, and stewing;

(2) Put it all into an 8% hot oil pan, turn it over with a colander, fry it until it turns golden and floats, take it out and put it on a plate, and add pepper and salt.

Curry steak

Cuisine: Cantonese cuisine

Ingredients: 4 pieces of steak, 1 onion, 1 potato and 1 carrot.

Seasoning:

1. 1 tablespoon of cooking wine, 1 tablespoon of soy sauce, 1/4 teaspoon of baking soda and 5 tablespoons of clear water;

2. Half a tablespoon of cooking wine, 3 tablespoons of curry powder, half a teaspoon of salt, 1 teaspoon of sugar and 1 cup of water.

Practice:

1. Wash the steak, cut it into small pieces from the middle of the bone, add seasoning (1) and mix well, marinate for 2 minutes, then fry it on both sides with a little oil in a pan and take it out;

2. Dice onion, peel and cut potatoes and carrots respectively. Stir-fry diced onion with 2 tablespoons oil, then add curry powder and stir-fry, then add carrots and potatoes and other materials of seasoning (2) to boil.

3. Cook on low heat for 1 minutes, then add beef chops and stir-fry until the soup is dry and thick, then turn off the heat and serve. (Tianjin Food Network)

French fried steak

Ingredients

Ingredients: 15g beef, 1g onion and 1g tomato.

seasoning: 1 grams of peanut oil, 1 grams of salt, 1 grams of monosodium glutamate, a proper amount of dried raw flour and 5 grams of Shaoxing wine.

Method

(1) Cut beef into thick slices, pat both sides with a knife, shred onion and tomato.

(2) Mix beef with salt, monosodium glutamate, Shaoxing wine and dried raw flour.

(3) add oil to the frying pan, add beef, fry on low heat until both sides are golden and cooked, and scoop up and serve.

characteristics: the steak should be marinated in place and cooked well when frying.

Fried steak

Ingredients:

Beef tenderloin, ginger, onion, garlic, oyster sauce, soy sauce, salt, sugar, monosodium glutamate, tender meat powder, salad oil, wet starch and soup.

Production:

1. Remove fascia from beef tenderloin, cut it into thick slices, put a cross-shaped knife on both sides, pat it loose with the back of the knife, and add tender meat powder, refined salt, onion, ginger slices, Shaoxing wine and pickling for later use.

2. The pan is hot on the kang. After lubricating, add a little oil, fry the steak until it is just cooked, take it out of the pan, and put it in a plate and pile it neatly.

3. Take another pan, add oil, stir-fry ginger, onion and minced garlic, add oyster sauce, add soup, thicken with wet starch for seasoning, make juice, and pour it over the steak.

characteristics: tough and tender texture, strong dry fragrance.

Fried steak

Raw materials

Beef tenderloin 25g, bread flour 1g, 2 eggs, flour 5g, onion 5g, ginger 5g, Shaoxing wine 15g, refined salt 2g, pepper 1g, monosodium glutamate 1g, lard 1g, tomato sauce 1g and spicy soy sauce 1g.

Method

(1) Batch three large pieces (thick slices) of beef, cross-row them on both sides with a knife, and add onion, ginger, salt, wine, monosodium glutamate and pepper to taste. Knock the eggs into the bowl and break them up.

(2) firstly, pat a layer of flour on the beef slices, then drag a layer of egg liquid, and then paste the bread flour for compaction.

(3) Heat the pan, put a small amount of oil on a small fire after it is greased, put the cattle in the pan, fry them slowly until both sides are golden brown and ripe, take them out, chop them into strips one finger wide, put them in a plate, and serve them with tomato sauce and spicy soy sauce.

features: crisp outside and fresh inside.

Sauteed steak

Ingredients: (for two)

1. Raw steak. 4.red wine. 2. Sea salt. 5. dried spices (Italian Season). 3. Black pepper. 6. olive oil.

Practice:

Pre-curing:

1. Sprinkle a proper amount of small-grained sea salt (coarse salt is acceptable if there is no sea salt) on both sides of the steak and freshly ground black pepper.

2. drizzle with red wine for cooking (we all buy the cheapest wine in the restaurant), and the height is about one third of the thickness of the steak. Without red wine, it doesn't matter if you don't use it. However, the richness of taste is slightly insufficient.

3. sprinkle with a thin layer of dry spices. Use fresh rosemary, and it tastes good.

4. the whole curing takes about ten minutes.

frying pan

1. Heat the pan, add olive oil and steak.

2. Fry both sides slightly with high fire to lock the gravy of the steak.

3. once the gravy is locked, pour in the remaining sauce that has just been marinated, turn off the heat, cover the pot, and simmer for a few minutes (depending on the thickness of the steak), then take off the pot.

4. The sliced meat is pink and tender red. Finally, sprinkle a little black pepper, which is a delicious sauteed steak.

making method of p>B：XO sauce steak:

[ raw material/seasoning]

2 steaks (1/2 kg)

seasoning a: 1 1/2 tbsp black pepper sauce

1/2 tbsp soy sauce

1/3 tbsp salad oil

tender powder and a little

seasoning b.

(2) Marinate the steak with seasoning for 1 minutes.

(3) After cleaning the barbecue grill, put it on a charcoal fire, brush it with a little salad oil first, then add the steak to roast, turn it over immediately after the meat is browned slightly, and then roast it until the meat is cooked (adjust the cooked degree of the meat according to your own taste), then brush it with XO sauce and serve it.

steak method-American beef steak with salt and pepper

Chinese beef steak with bone (including one rib) 45g

2. One lemon

3. Sweet beans with 3 pods

4. Three corn shoots

5. Three carrots

Seasoning: 1 tsp of salt and pepper

Method. When eating, cough up some salt and pepper and lemon juice

Cheese steak

How to make it:

1. Heat the pan, add a little olive oil, add the steak when the oil is hot, and fry both sides at high temperature as soon as possible, so as to lock the soup inside. Then slowly fry it on low heat, and give it to dogs. Generally, it is enough to cook it in six or seven degrees. If dogs with sensitive intestines and stomach, it is recommended to fry the beef into ten degrees.

2. Take out the steak and use oil-absorbing paper to absorb the oil as much as possible, because too much oil will increase the burden on the dog's stomach. Put cheese slices on the steak while it's hot. This dish must wait until the inside of the steak cools down before serving it to the dog to prevent the soup inside from scalding the dog.

Beauty effect:

Steak can provide dogs with enough protein and calories to make their bones stronger. Proper cheese can promote oil secretion and keep their fur moist and shiny in dry winter. Good Housekeeper Good Housekeeping

Fresh orange steak

A healthy phrase: Beef is rich in protein and vitamins. In winter, people exercise less and eat well. At the end of the year, people are under great mental pressure at work, and people are most likely to get angry and get ulcers. Now try the fresh orange steak. Because of its cool nature, sweet orange has the functions of promoting fluid production, quenching thirst, soothing the liver and regulating qi.

Ingredients: 5 slices of steak and 2 oranges

Method of making:

1. First cut each slice of steak into three equal parts and marinate it with a little salt, sugar, wine and soy sauce.

2. After washing oranges, one orange is juiced for later use, the other orange is cut into four parts, then the pulp is cut into pieces, and a quarter of the peel is cut into strips for later use.

3. put a proper amount of oil into the wok, fry the steak for 3 or 5 minutes first, then add orange juice and orange pulp, and quickly fry the steak until it is fully cooked, and then suck in orange juice and serve.

4. finally, clean the wok and add a little oil. when the oil boils, immediately explode the orange peel, then pick it up and sprinkle it on the steak.

1. First, choose a good piece of beef-ox-eye meat, but if you cook it for the first time, you can use ordinary beef, cut it into pieces with a thickness of 3-5 cm and a diameter of 1-15 cm, pat it with a thick knife back to break the meridians, and then pat it in reverse. The procedure is the same.

2. Sprinkle black pepper and salt on the surface for pickling, and after half an hour. Boil it thick!

5. Just pour it on the steak!