Cut 500 grams of beef, placed in a basin, and then 10 grams of soy sauce, 7.5 grams of baking soda, 5 grams of raw chalk pen, 75 grams of water into a paste, together with the beef and mix well, and finally with 25 grams of peanut oil cover.

I, beef into the purpose of baking soda: most proteins are acidic, there are some alkaline. Protein in beef is acidic, when its protein solution is in PI, the solubility of the minimum, while the solution of the osmotic pressure, viscosity, expansion, conductivity, etc. are reduced to the minimum value. So beef with the right amount of baking soda soaked for a few moments, the purpose is to adjust the PI value, away from the isoelectric point, so that the meat is rough and tough beef can be fully expanded to absorb water and become soft and tender.

Two, add the role of raw flour: to maintain the water and fresh flavor in the beef, and more importantly, nutrients. If not mixed with wet flour, in the cooking, the water will be quickly evaporated, fresh flavor and nutrients with the water overflow, and thus the texture of the old, the taste is reduced, the loss of nutrients. Therefore, mixing the raw flour (wet flour) to make the beef coated with a layer of film, so that the internal moisture, flavor, nutrients, etc. is not easy to overflow. So as to keep it tender, moist and full.

Three, why peanut oil only as a cover and not mixed with beef at the same time: fat in alkaline conditions can occur more hydrolysis. Because the beef has been mixed with baking soda, if the peanut oil and baking soda mixed together, the free fatty acids generated in the water is easy to react with alkaline and generate the corresponding fatty acids (also known as the saponification reaction), resulting in a soap bubble and affect the taste of the dishes.

Method 1: The first step is to marinate the steak in spices, use whatever spices you want. The second step is to bake it in the oven for a few minutes (in fact, you can get it without baking it); the third step is to find a pan with a little bit of butter (without wiping it), and then put the steak on it to sear it a little bit.　　One thing I forgot is to make a sauce in a smaller pan with butter and spices (use your imagination) while you're torturing or searing the steak, and just pour this sauce over the side of the steak on the plate.　This way the steak doesn't come out too raw.　　Finally, don't do it at five o'clock, wait until seven or eight o'clock, after dark, with wine, candles, face to face, and a small basket of flowers in the middle of it, and then you can do whatever you want with the rest. That's what the books say.　 Beef is not too thick, with the back of the knife patted, a little red wine and salt onion marinade 20 minutes, with olive oil, no will use salad oil with a little bit of butter baked over medium-low heat, there is no cheese crumbles? At the end you should sprinkle a little, with cumin. By the way, also find some carrots, onions, chopped small dices of butter sautéed on light heat, plus some marinade, no marinade even if, add some red wine salt (salt should be just right, do not be too salty) slightly open a little bit, and finally thickened, poured on the well done steak. It is best to serve with some salsa and chili sauce. Method 2: Ingredients: (two people) 1. raw steak. 4. red wine. 4. red wine. 2. sea salt. 5. 5. dry spices (Italian Season). 3. black pepper. 3. black pepper. 6. olive oil. Marinade: 1. Sprinkle both sides of the steak with a good pinch of sea salt (coarse salt is fine if you don't have sea salt) and freshly ground black pepper. 2. 2. Drizzle with red wine (we always buy the cheapest at a restaurant), about one-third of the thickness of the steak. (It doesn't matter if you don't have red wine, however, the richness of the flavor is slightly lacking). 3. Sprinkle with a thin layer of dry spices. (Fresh rosemary is good.) 4. 4. Let marinate for about 10 minutes. To sear the steak: 1. Heat a pan with the olive oil and add the steak. 2. 2. Sear the steak slightly on both sides over high heat to lock in the juices. 3. 3. Once the juices have been locked in, pour in the remaining sauce from the marinade, turn off the heat, cover the pan with a lid, and let cook for a few minutes (depending on the thickness of the steak) before removing from the pan. 4. Cut the meat into pieces, the cut side is pinkish red. Finally sprinkled with a little black pepper, is a delicious tender fried steak Luo. Method 3: This is a traditional Korean dish in which the steak is seasoned with pear juice and grilled over a charcoal fire. Instead of pear juice, you can put monkey peach juice. *Soy sauce is an indispensable condiment in Korean cuisine as it serves as a flavor and increases appetite. 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) Marinate each packed steak one by one in the condiment sauce, and when the condiments are well blended, place a grill on the charcoal fire, and when the grill is hot, put the steaks to grill out. Although the use of baking soda can make the beef taste more tender, but it will not have the original flavor of beef, and the practice is not very natural. In fact, you can start from the knife method of cutting beef, as long as the beef against the grain of the knife, the beef will be more fluffy, otherwise it will be very tough, difficult to chew. In addition, before cooking, you can put the beef in about 7 mature frying pan (to use high heat), go a go oil, cook out of the beef is more delicious tender mouth. 1, cut beef according to the direction perpendicular to the meat fiber knife, cut the meat fiber short, eat more tender. 2, pat loose beef and use oil and cornstarch or just use egg white to scratch mix, can make the beef more tender. 3、Put some tea or milk in the beef while cooking to make it more tender. 4、Place the beef in hot oil over the fire for a while, and then fish it up, which can make the beef more tender and delicious. Cutting should pay attention to the stripes, if cut into vertical stripes if the beef how to cook are old, to cut into horizontal stripes. There is also a few minutes of drowning in wine, ginger, salt and cornstarch before stir frying. Then stir-fry with high heat, stir-fry until the meat from red to white on the OK