-raw materials-
Steak, mushroom, asparagus, pepper and salt
-practice-
1. Apply a layer of olive oil to the surface of the steak, then apply a layer of salt, massage it, and then put it aside for at least 30 minutes.
2. Heat the striped wok on a large fire, and after a few minutes, drop a few drops of water on it.
Brush a layer of oil with a brush to avoid sticking to the pot.
4. Drain the salted cows, then don't move, fry for about 1 minute and a half to about 2 minutes.
5. Then turn over, which is the same time.
6. When it's time to fry the other side, you can turn it over and sprinkle with salt and chopped black pepper again.
7. On the side of the next pot, when you turn it over, turn it in a direction, so that you can fry a good-looking cross grain. 1 min
8. Turn over and turn the other side to frying 1 min, and the steak will be fried, with almost 7 ripe taste.
Skillfully fried sirloin steak
-raw materials-
Sirloin steak butter
-practice-
1. Cattle are placed in a fresh-keeping bag and beaten to break the tendons, which will not retract when frying ~ evenly spread butter on both sides for later use.
2. Heat the pitted pot, put it in the sirloin steak, and fry it on one side with strong fire for 2 minutes.
3. Turn over, sprinkle some black pepper and salt and fry for 2 minutes, squeeze some lemon juice on the surface and pour it on (5 is ripe)
4. Turn it over again, sprinkle with black pepper and salt and fry for 2 minutes ~
5. After the steak is fried, fry the vegetables with the oil and salty smell from the steak in the pot until there are horizontal stripes, and then go out of the pot.
filet steak
-raw materials-
Filet mignon, onion, mushroom, laver, lettuce, cherry tomato
-practice-
1. Wash the filet mignon first, and gently massage the meat with a meat hammer on both sides.
2. Sprinkle a little sea salt and black pepper.
3. Massage the steak on both sides for a while and marinate for 20 minutes.
4. Cut all the ingredients and put olive oil in the frying pan.
5. Make sure you want your medium-rare steak, the oil temperature is controlled at 150 degrees, and the high temperature will quickly seal the gravy and keep it delicious.
6. Judge the time according to the thickness, then turn it over with a pan shovel and continue frying the other side. 7 minutes cooked can be taken out.
7. Fry the remaining oil with low fire, sprinkle with salt and serve.
Tuscan steak
-raw materials-
Steak canna marinade
-practice-
1. Prepare steak marinade cook 100 black pepper sauce.
Step 2 pat the steak apart with the back of a knife
3. Add Tuscan marinade for pickling
4. Fry in a frying pan.