How to fry steak

Ingredients:

Steak, onion juice, rice wine, eggs, Worcestershire sauce, tomato sauce, cucumber slices, potato sticks or lettuce and tomato slices.

Method:

Cut the steak into 10-gram pieces, cut each piece into 1-inch and a half-diameter round slices with a knife, then chop a few times with the knife, and then cut into pieces. Trim the meat into a round shape, put the steaks piece by piece into the marinade made with onion juice, rice wine, etc., take it out and marinate it for five minutes, then coat it with egg batter; fry both sides of the hot oil pan until golden brown, and cook with spicy soy sauce And tomato sauce, turn it over a few times, put it in a pot, and serve with cucumber slices, potato strips, or lettuce and tomato slices.

Western-style life

Start with delicious steak

As soon as the "beef" controversy subsided, people started talking about "eating steak". Perhaps today's urbanites are too fashionable and are more obsessed with Western-style life during the hot summer days: clubbing, eating Western food... truly becoming a city dweller at night. Steak is synonymous with eating Western food. Some people say that if you learn to eat steak, you can successfully enter Western life. So, I have to talk about the "big meat" of Western style - steak.

The English word STEAK is the general term for steak, and there are many types of steaks. The following four common ones are:

TENDERLOIN (tender beef tenderloin, beef tenderloin), also called FILLET (Philippines) (power), it is the tenderest meat on the beef spine and contains almost no fat, so it is very popular among friends who love lean meat. Because the meat is tender, it is suitable for frying at 3, 5 and 7 levels.

RIB-EYE (rib-eye steak) is a combination of lean meat and fatty meat. Because it contains a certain amount of fat, this kind of meat tastes better when grilled. Don't over-fry it when eating, 3 is best.

SIRLOIN (Sirloin Steak, Beef Tenderloin) contains a certain amount of fat. Because it is beef tenderloin, there is a ring of white tendons on the outside of the meat. The overall taste is strong and tough. , chewy, suitable for young people and people with good teeth. When eating, cut the meat with the tendons and bones together, and do not fry it overcooked.

T-BONE (T-bone steak) is T-shaped and is the backbone meat on the back of the beef. The two sides of the T shape have a larger amount and a smaller amount. The larger amount is the naked eye, and the smaller amount is the filet. This type of steak is more common in American restaurants. Since French cuisine pays attention to sophistication, T-bone steaks that are larger in quantity and rougher in texture are less commonly used.

The degree of rareness of steak is called "how mature" in Western food.

3 Ripe (RARE): When the steak is cut, only the upper and lower layers are grey-brown, and 70% of the meat is red with a lot of blood.

5 Mature (MEDIUM): Cut the steak and see that 50% of the meat in the center of the section is red with a small amount of blood.

7 Mature to well-done (WELLDONE): Cut the steak and you will see that there is only a narrow red line in the center of the section, and the blood in the meat is almost dry.

Westerners like to eat steaks that are relatively rare. Because this steak has moderate oil content and is slightly bloody, it tastes very delicious. Orientals prefer 7-mature because they are afraid of seeing blood in the meat, so they think the less blood the better.

There are many factors that affect the taste of steak, such as the eating speed. When the steak is served, the speed at which you enjoy the steak can determine whether the steak is delicious. Because steak contains both butter and blood, if the temperature is slightly lower, the flavor of the steak will be reduced. It is a common way to eat steak by cutting it into small pieces, chewing it roughly a few times, and then swallowing it. When eating steak, you pay attention to the heat, rather than enjoying the crispy texture. This is also the difference between stewed beef and pan-fried steak in Western food.

In addition, tableware will also affect the taste of steak. The knife you use to eat steak must be sharp. Sometimes the knife is not sharp enough, which directly causes you to doubt the quality of the meat. Therefore, before eating steak, you must first check whether the knife teeth are clear and clear.

In addition, the sauce also has a great impact on the taste of steak. Steak in French cuisine pays attention to the sauces, such as cream sauce, pepper sauce, red wine sauce, butter white wine sauce, mushroom sauce, fennel sauce, etc. Choose the type of sauce according to your preference, there will be one suitable for you