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How is Shanghai Big Steak cooked?
Shanghai spareribs are all fried, and some are braised directly, but most of them have to be fried first.

The practice of roasting large rows of onions is to wash them with warm water (cold water will make the body shrink and harden, and the weather is quite cold) and remove the fat that you don't like or dislike. Note: Be sure to clean up the broken bones.

Draw a number of 45-degree angle lines on the ribs with a knife, and vice versa, put them in fresh-keeping bags and hammer them with a sledgehammer/wine bottle to avoid disturbing the people, or stack them with a knife.

Cut a thumb-sized ginger into foam, then pour it into a container containing two egg whites and a spoonful of half-cooking wine, soak the big row just prepared, stir the meat by hand, then pour in beer, seal the container with plastic wrap and put it in the refrigerator for 30 minutes to 4 hours, depending on the family situation of hungry people.

When it's time to pickle the big row, dip both sides in flour, and a thin layer will do. Pour a small amount of oil into the pot, heat it, fry it on both sides of the big row until the meat turns white, take it out for later use, and continue to add oil to the pot. This time, it needs a little more. Add 10 onion and a piece of ginger about the size of a thumb. Stir-fry the onion until it smells fragrant, or the oil explodes and you dare not go near it. Enlarge it.

Remember to turn the big row upside down, lest the onions stick to it and cause burning. About two minutes, add water, cover the remaining onions on the big row with a medium torch, cover the lid, and drink a few cokes by the way. It is more effective to lose rock sugar and collect juice according to the situation, and add a little coke. Taste the juice, add soy sauce when it is light, and add cola when it is salty.

The production skills of Shanghai famous brand 1 The big row must be loose, so that it is easy to taste and not easy to retract. 2. Add eggs and starch during curing to keep the fragrance and moisture. In fact, any delicious meat can do this. Because the density of eggs is higher than that of water, starch can tightly wrap the big row, so the fresh juice is locked inside, which is also the reason why the big row is delicious and juicy. Abstract: The above are the production steps of authentic Shanghai school. This will definitely make a delicious steak. It's addictive when you eat it for the first time. You can make it yourself at home, but you must strictly follow the above operation. The core is: break up the meat, lock the water, and finally cook it slowly with onion.