How to do:
1, the steak will be cleaned, usually supermarkets to buy back the thicker, you can be sliced from the center of the opening.
2, with the back of the knife, respectively, horizontally and vertically chopped, remember the back of the knife oh!
This will make the beef more tender and more flavorful.
3, the onion cut into sections, one spread in the steak under the flavor, the other fried steak when put.
4, lay the steak on the onion, front and back sprinkled with a moderate amount of black pepper, a little monosodium glutamate and salt, marinate for about 20 minutes.
5, cut a piece of butter into a pan and heat, wait for the butter to melt and add a little onion, when the onion flavor into the marinated steak. Turn the steak over and over again. When the steak is at 6:00 (depending on your taste)
Serve the steak on a plate.
Christmas steak
Ingredients;
steak for 1 person, 80g shortening, 1 egg, 80g mushrooms, chopped onion, 20g parmesan cheese, chopped garlic, 20g sandwich bread, butter, coconut, olive oil, salt, pepper, French spices
Practice;
1. ...Saute chopped onion, chopped garlic, mushrooms, chopped farro in olive oil and butter with a little salt and pepper.
2. Mix bread, eggs, cheese, coconut and the finished product from step 1 in a bowl.
3. Bake the tenderloin for 10 to 15 minutes.
4. Place the finished product of step 2 on top of the puff pastry, roll up to seal and brush with egg yolk.
5. Bake in the oven at 200℃ for 30 minutes.
Features: Crispy and delicious.
Black Pepper Steak
Ingredients:
1 slice of steak (about 6 taels), 1/2 carrot, 1 piece of corn, 1 piece of cucumber, 1 tbsp cream, 1 tbsp soy sauce, 2 tbsp black pepper sauce
How to make it:
(1)Pat the beef with a meat mallet to loosen the meat, and marinate it with soy sauce for 10 minutes to get a good color, then put it in the refrigerator.
(2) Make a ball of carrots with a baller, then blanch the carrots, corn and cucumber in hot water and set aside.
(3) Melt the butter in a saucepan. Brown the beef on both sides, remove from the pan, place on a plate and add all the vegetables. Top with black pepper sauce before serving.
Korean-style braised beef short ribs
Ingredients:
4 beef short ribs, 1 potato, 5-6 dates, half a carrot, 5-6 slices of ginger, 1 chili pepper, 3 cloves of garlic, half an onion, 1 cup of water
Seasoning:
1 tbsp soy sauce, 1 tsp sesame seeds, 1 tsp sesame oil, 1 tsp ground black pepper, a pinch of monosodium glutamate (MSG)
Seasoning:
1 tbsp soy sauce, 1 tbsp sesame seeds, 1 tsp sesame oil, 1 tsp black pepper, 1 tsp black pepper, a pinch of MSG
Measured with a small amount of soy sauce. /p>
How to make:
(1) Marinate the beef chops in the marinade for 10 minutes.
(2) Cut potatoes and carrots into cubes, and mince garlic and onion.
(3) In a frying pan, fry the veal chop, add 1 cup of water and other ingredients and simmer for 15 minutes.
(4) Add dates and garlic and simmer for a while.
Pan-fried steak
Raw materials:
steak, green onion juice, yellow wine, eggs, hot sauce, tomato sauce, cucumber slices, potato strips, or lettuce and tomato slices
Methods:
Slice the steak into 10 grams, one by one, with a knife, patted into a round 1 ? inches in diameter, and then chopped a few times, and then trimmed the meat, the steak by one slice into a round. Put the steak slice by slice into the marinade made of onion juice, yellow wine, etc. drag a drag, take out the marinade for five minutes, and then drag with egg paste; into the hot frying pan on both sides of the frying into a golden brown, cook the spicy soy sauce and tomato salsa, turn over for a few times out of the pan pots, with slices of cucumber, potato strips, or lettuce and tomato slices on the table can be.
Salt and pepper steak
Raw materials:
500 grams of steak, wine, pepper salt, soy sauce, monosodium glutamate, dry starch a little, an egg, lard.
Method:
①steak chopped into a wide, thick and uniform strip, each strip should be brought to the bone; beef bone strips into the Shaoxing wine, soy sauce, monosodium glutamate, dry starch and egg simmering flavors;
②All into the eighty percent of the hot frying pan with a leaky spoon after the flip, deep-fried to a golden brown, floating, fish out of the plate, accompanied by salt with peppercorns.
Drum pepper steak
Raw materials:
Marinated steak 125 grams, 100 grams of chili pepper block to garlic, green onion, drums puree for the head of the material, 10 grams of wine, oil flavorings and other appropriate amount.
Practice:
1. burning pot of oil, oil burned to two and a half cooked, the steak into the hot oil to only cooked, pour out the filter oil;
2. pot of oil, will be put into the head of the ingredients into the fragrance, into the chili pepper block thrown into the mix, into the water, and then add the steak, into the Shaojiu, with the thickening of seven percent of the broth, light broth three percent, add the dark soy sauce into a golden red, with the wet starch to mix well as a thickening, add some package tail oil, sesame oil and evenly on the plate will be, decorated with seasonal vegetables such as Dutch beans.
Fresh orange steak:
Raw materials: steak 5 slices of orange 2
Methods:
1. first steak each slice cut into thirds, with a small amount of salt, sugar, wine and soy sauce marinade.
2. Wash the oranges, squeeze the juice from one and set aside, cut the other into quarters and then remove the pulp and cut into slices, and use a quarter of the peel to cut into strips and set aside.
3. Put the frying pan into the right amount of oil, fry the steak for 3 or 5 minutes, then add the orange juice and orange pulp, quickly stir fry until the steak is fully cooked and inhale the orange juice liquid after serving.
4. Finally, clean the frying pan, add a little oil, and when the oil boils, immediately explode the orange zest, then immediately lift it up and sprinkle it on the steak.
Tender fried steak
Materials: (two people)
1. raw steak. 4. red wine.
2. Sea salt. 5. 5. dried spices (Italian Season).
3. black pepper. 6. olive oil. 6. olive oil.
Practice:
Marinate beforehand:
1. Sprinkle both sides of the steak with a moderate amount of small grains of sea salt (without sea salt, coarse salt will also work), freshly ground black pepper.
2. Drizzle with cooking red wine (we all buy the cheapest in the amount of restaurants), the height of about one-third of the thickness of the steak. (Without red wine, it does not matter if you do not use, however, the richness of flavor is slightly less).
3. Sprinkle with a thin layer of dry spices. Use fresh rosemary for a nice flavor.
4. Marinate the whole thing for about ten minutes or so.
Saute the steak in a pan:
1. Heat a pan and add olive oil.
2. Sear both sides slightly over high heat, aiming to lock in the steak's juices.
3. Once the juices are locked in, pour in the remaining sauce from the marinade, turn down the heat, cover the pan, and simmer for a few minutes (depending on the thickness of the steak) before removing from the pan.
4. The cuts of the meat are pinkish red. The last sprinkling of black pepper, is a delicious tender fried steak Luo.
Spicy grilled steak
Raw materials: 500 grams of net steak
Seasoning: salt, sugar, pepper, soy sauce, wine, monosodium glutamate (MSG) in moderation
Methods: ① steak with a knife patting, salt, sugar, pepper and other seasonings marinated for half an hour;
② steak in the grill in the box baking, first baked for 25 minutes, and then turn and bake for 10 minutes can be.
Korean traditional copper plate barbecue beef chops
Use the U.S. imported 0.5cm wide beef chops, first remove the outer layer of grease, with a slanted knife sliced into a thickness of 0.2cm, patted to remove sinews, and marinated for half a day in a special seasoning (add apples, wine, lemons and so on) to make the meat more tender and flavorful. Then, the veal chop is grilled on a traditional Korean copper plate to preserve the essence of the meat juice, and you can dip it into the juices as you eat. To serve, wrap the slices of beef in fresh lettuce and add miso paste, garlic, and chili peppers to taste.
Swiss Cheese Veal Steak Set Meal
The main course is the famous Swiss Cheese Veal Steak, which is made from veal calf's small ribs imported from the U.S. from Wisconsin, which refers to cows that have not yet grazed while still lactating, and which is particularly tender and popular in Europe. It is the best part of the filet. When cooked, it is first removed from the tendon and flattened, with Swiss cheese and ham, then dipped in batter and fried before grilling, with cheese flowing out slowly under a knife, which is also a good European steak. The set menu also includes a combination of cold salads, breads, lobster bisque and desserts, which are not as elaborate as French cuisine, but the quality of the dishes is guaranteed.
Seared veal with black pepper
Put pre-ground black pepper on the outside of a veal chop
Heat a pan and add olive oil. When it's hot, put the veal chops in.
Take care that one side goes down and don't touch it for a minute or it will get on the bottom.
Fry for 5 to 8 minutes, depending on how rare you like it
Dry-fry steak
Fresh frozen steak, pepper, pepper, cumin, ginger, fresh or dried chili peppers, soy sauce.
Practice: put all the above materials into the pot, a little soy sauce. 20 minutes after the steak, brush the other materials. Heat the pan over low heat, put the steak code into the pan, and grill it slowly over low heat. Reduce heat to medium, add the remaining pepper, pepper, cumin, ginger and a little soy sauce. Stir-fry for a few minutes and then plate.
Korean steak
It is a traditional Korean dish in which the steak is seasoned with a meat sauce with pear juice and grilled over charcoal. Instead of pear juice, you can put monkey peach juice. *Soy sauce plays a role in flavoring and increasing appetite, and is an indispensable condiment for Korean food. It has a sweet flavor due to amino acids and a distinctive aroma due to aromatic ingredients and preservative effects. It also has an aroma that removes the stink of food. Ingredients: 1Kg steak, 1 white onion, 20 green peppers *Sauce: 6 tablespoons soy sauce, 3 tablespoons sugar, 4 tablespoons finely chopped green onion, 2 tablespoons crushed garlic, 4 tablespoons sesame seeds, 2 tablespoons sesame oil, 1/2 tsp pepper. Directions (1) Cut the steak into 5-6cm sizes, pull out the fat and remove the skin, put the meat that sticks to the ribs and pull it flat. (2) Packed each piece of ribs one by one marinated in the condiment sauce, and so the condiment is well seasoned, put the grill on the charcoal fire, and so the grill is hot, put the ribs grilled out.