First, fry steak (western food)

Steak, onion juice, yellow wine, eggs, spicy soy sauce, tomato sauce, cucumber slices, potato chips or lettuce and tomato slices.

manufacturing process

(1) Cut the steak into small pieces of 10g, slice each piece into circular slices with a knife with a diameter of 1 inch and a half, then chop the steak several times with a knife to round the meat, put the steak piece by piece into the marinade mixed with onion juice and yellow wine, drag it for a while, then take it out and marinate it for five minutes, and then drag it with eggs.

(2) Fry both sides in a hot oil pan until golden brown, cook spicy soy sauce and tomato sauce, turn it over a few times, put it in the pan, and serve with cucumber slices, potato chips, or lettuce and tomato slices.

Second, fried steak (Beijing cuisine)

Cooking category: cooking: Beijing cuisine

Ingredients category: beef and mutton taste: Maotai flavor

Suitable season: it has nothing to do with color, fragrance and tenderness inside.

Ingredients: steak accessories: onion juice, yellow wine, eggs, spicy soy sauce, tomato sauce, cucumber slices, potato chips or lettuce, tomato slices;

Making:

1) Cut the steak into small pieces, weighing 10g, cut it into discs with a knife with a diameter of 1 inch and a half, chop it several times with the knife, round the meat, put the steak in the marinade made of onion juice and yellow wine, drag it for a while, then take it out and marinate it for five minutes, and then drag it with egg paste;

2) Fry both sides in a hot oil pan until golden brown, cook spicy soy sauce and tomato sauce, turn it over a few times, put it in the pan, and serve with cucumber slices, potato chips, or lettuce and tomato slices.

The secret of frying steak

Usually, the steak with sauce we eat is European, while American steak is more suitable for China people's appetite. Not only the quantity is large, but also the side dishes are rich. In Steak House in America, steak is a single item on the menu. It divides beef into different parts and has different names. Guests can choose the meat parts according to their own preferences. This side dish also needs to be ordered, such as spinach, mushrooms, salad, French fries and so on. When serving, everyone's beef is put in front of them, and the side dishes are put in the middle, so everyone can share it together, much like Chinese food.

This steak dinner can be cooked at home at ordinary times. If you invite friends to dinner, cooking such a meal will be warmer and sweeter than the atmosphere in the restaurant.

▲ Fried steak:

First of all, the pot should be very hot, so that when the steak is put into the pot, the high temperature will quickly seal the surface of the meat and leave the delicious juice inside. Fried steak can use vegetable oil or butter, because it is not fried, so it doesn't need too much oil, just a thin layer.

Steaks are usually rare, medium, medium and well-done, depending on the frying time. Finally, add salt and black pepper (after adding salt, if you put it first, it will suck the juice out of the meat and affect the tenderness of the meat).

Another way is to marinate the beef before frying it. Mix minced garlic, Jiang Mo, half a bowl of soy sauce, half a cup of red wine, a little honey, a little Chili powder and black pepper into juice, and put the cow in it for about 2 hours. If you have time to prepare in advance, you can soak the steak in juice, wrap it in plastic wrap, put it in the refrigerator for the night and cook it the next day. The effect will be better.

Side dishes: mushroom sauce

Ingredients: 250g mushrooms,100g fresh cream, butter.

Seasoning: salt, pepper, chicken essence, soy sauce.

Practice: Cut the mushrooms into thick slices of about 1 cm. Put a tablespoon of butter in a frying pan, melt it, pour in the mushroom slices and fry for about 5 minutes on low heat. After the water evaporates, add 1/4 pieces of chicken essence, a spoonful of soy sauce, a little salt and pepper and stir-fry for a few times.

▲ Fried steak

Raw materials:

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

Making:

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

2, the pot is hot, add a little oil after lubricating oil, fry the steak until it is just cooked, and put it neatly on the plate.

3, another pot, put the oil, add ginger, onion, minced garlic, stir fry, add oyster sauce, add soup, thicken the oil with wet starch, make juice, and pour it on the steak.

Features: the texture is tough and tender, and the dry flavor is strong.

▲ Fried steak

raw material

Beef tenderloin 250g, bread flour 100g, 2 eggs, flour 50g, onion 5g, ginger 5g, Shaoxing wine 15g, refined salt 2g, pepper 1g, monosodium glutamate 1.5g, lard 100g.

prepare

(1) Batch beef into three large slices (thick slices), cut 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.

(2) Pat the beef slices with a layer of flour, then drag a layer of egg liquid, and then paste them with bread flour.

(3) Heat the pan, put a little oil on low fire after oiling, put the cattle in the pan, fry them on slow fire until both sides are golden and cooked, take them out, cut them into strips one finger wide, put them in a plate, and pour tomato sauce and spicy soy sauce.

Features: crisp outside and fresh inside.

▲ Sauteed steak

Materials: (two copies)

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

Exercise:

Pre-curing:

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

2. Sprinkle red wine for cooking (we all buy the cheapest in restaurants), and the height is about one-third of the thickness of steak. There is no red wine, so it doesn't matter if you don't use it. However, the richness of the taste is slightly insufficient.

3. Sprinkle a thin layer of dry spices. With fresh rosemary, it's delicious.

The whole curing process takes about ten minutes.

frying pan

1. Hot pot, olive oil and steak.

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

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

4. The sliced meat is pink and tender red. Finally, sprinkle a little black pepper, which is a delicious stir-fried steak. (Kunde Culture Network)

▲ How to make salt and pepper steak?

Raw materials:

500g steak, Shaoxing wine, salt and pepper, soy sauce, monosodium glutamate, a little dry starch, an egg and a proper amount of lard.

System:

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

(2) Put it all in an 80% hot oil pan, turn it over with a colander, fry it until it floats golden, take it out and put it on a plate, and add pepper and salt.

▲ Roasted lamb chops with spicy red wine.

Composition:

Specially selected lamb chops 1kg, Italian PENNE )20, 6 green asparagus sticks, 4 drops of Abbas Chili sauce, 2 teaspoons of Chili powder, 2 tablespoons of brown sugar powder, 2 tablespoons of red wine vinegar 1.5 tablespoons of tomato sauce, 2 teaspoons of salt, clear water 1 mug and olive oil1.

Production method:

(1) Mix the ingredients evenly, marinate the lamb chops, cook the pasta for half a day or so, and let it cool. (3) Fry the whole green asparagus, add red wine, fry for 3 minutes on medium fire, preheat the oven, and bake in an oven at 220℃. (Langya News Network)

▲ curry steak

Gourmet: Cantonese cuisine

Ingredients: 4 steaks, onion 1 piece, potato 1 piece, carrot 1 piece.

Seasoning:

1, 1 tbsp cooking wine, 1 tbsp soy sauce, 1/4 tsp baking soda, 5 tbsp water;

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

Exercise:

1, clean the steak, cut it into small pieces from the middle of the bone, add seasoning (1) and mix well, marinate for 20 minutes, then fry both sides in a pot with a little oil and take it out;

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

3. Cook on low heat 10 minute, then add the steak and stir-fry until the soup is dry and thick. Turn off the heat and serve. (Tianjin Food Network)

▲ French fried steak

raw material

Raw materials: beef150g, onion10g, tomato10g.

Seasoning: peanut oil 10g, salt 10g, monosodium glutamate 10g, proper amount of dry powder and 5g of Shaoxing wine.

prepare

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

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

(3) Add oil to the wok, add beef, fry on low heat until both sides are golden and cooked, and then take it out.

Features: the steak should be marinated in place and cooked thoroughly when frying.

▲XO sauce steak making method:

[Raw material/seasoning]

2 steaks (1/2kg)

Seasoning A: 1 and 1/2 tablespoons black pepper sauce.

1/2 tablespoons soy sauce

Salad oil 1/3 tbsp.

A little tender powder

Seasoning B: XO sauce 1 tablespoon.

Production process]

(1) Wash and drain the steak for later use.

(2) Marinate the steak with seasoning for 10 minute.

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

▲ Steak practice-American salt and pepper cowboy bone

Steak with bone (including 1 ribs) 450g.

2. Lemon 1

3. Sweet pea with three pods

4.3 corn seedlings

5.3 carrots

Seasoning: 1 teaspoon salt and pepper.

Methods Put the steak directly into the preheated oven, roast it at 200 degrees for 20 minutes, take it out, put it on a plate, and decorate it with vegetables. Cough when eating and sprinkle some salt and pepper and lemon juice.

▲ Cheese steak

Production method:

1. Heat the pan, add a little olive oil, add the steak when the oil is hot, fry both sides at high temperature as soon as possible, and lock the soup inside. Then slowly fry it with a small fire and give it to the dog. Generally, cooking at six or seven degrees is enough. If the dog is sensitive to the stomach, it is recommended to fry the beef to ten degrees.

2. Take out the steak and try to absorb oil with oil-absorbing paper, because too much oil will increase the burden on the dog's stomach. Put the cheese slices on the steak while it is hot. This dish must wait until the inside of the steak is cold before giving it to the dog to prevent the soup inside from scalding the dog.

Beauty efficacy:

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

▲ Fresh orange steak

Talking about health: 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 to quench thirst, soothing the liver and regulating qi.

Ingredients: 5 steaks and 2 oranges.

Production method:

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

2. After the oranges are washed, one orange is juiced for later use, and the other orange is cut into four parts, then peeled and diced, and a quarter of the peel is cut into strips for later use.

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

4. Finally, wash the wok and add a little oil. When the oil boils, pop the orange peel immediately, pick it up immediately and sprinkle it on the steak.

1. First, choose a good piece of beef-ox-eye meat, but if it is the first time to cook, you can use ordinary beef and cut it into pieces with a thickness of 3-5 cm, and the diameter can be 10- 15 cm. Take more shots with the back of a thick knife, interrupt the meridians, and then take a backhand. The procedure is the same.

2. Sprinkle black pepper and salt on the surface for curing. Half an hour later,

3. Put less oil in the pot, add beef, fry it, turn it upside down and take it out.

4. Juice fresh oranges (Sunkist is recommended to import oranges), put them in a pot, and add red wine and black pepper! Boil thick!

5. pour it on the steak!