Steak marinade

Steak flavorful or not, a lot of times are linked to the marinade. It's hard to buy a good steak in the supermarket, if you don't want to ruin it in your own hands, then hurry to see how the steak is marinated!

If you don't like the marinade on the surface of the meat with kitchen paper to dry the water, sprinkle enough salt and crushed black pepper on the top, salt is best to use sea salt or rock salt, black pepper to use particles of freshly ground, salt should be sprinkled on the side of a little more, and do not have to be too uniform, and then pour in the right amount of olive oil, coated evenly, you can be under the pot.

If the marinade, you can use crushed black pepper, 2 sticks of fresh rosemary, 2-3 crushed garlic cloves and a moderate amount of olive oil, in the steak surface coated evenly, at room temperature, marinate for 30-60 minutes, and then put the salt before the next pot, to avoid the salt is too early to put, will make the beef of the water analyzed, the steak will eat will be very old.

If it is a special steak, basically use sea salt, black pepper, olive oil, red wine, lemon juice, so that you can make the meat tender, maximize the original flavor. And generally speaking, sea salt, black pepper, lemon juice is the best partner for steak.

If the grade is poorer, you may also use baking soda, meat loafing powder, raw flour, and eggs, which are all ingredients and seasonings that can improve the quality of the meat.

Difficulty: piercing (beginner)

Time: 10-30 minutes

List of ingredients

Imported Beef Tenderloin (Snowflake) 5kg , 10g of cracked black pepper, 15g of Meiji Beef Meat Powder, 15g of Knorr Beef Sauce, 10g of Meiji Fresh, 5g of Arigono, 5g of Thyme Leaves, 5g of Basil leaves, 50g of Butter, 50g of Baking Powder, Chicken essence 5g, monosodium glutamate 5g, chicken powder 10g, a piece of celery 50g, a carrot 50g, an onion 50g, 4 eggs, 20g of brandy, 50g of red wine, 1000g of salad oil, 100g of water, 50g of peanut butter, 2g of cornstarch, 2g of Tenderloin

Cooking Steps

1, I use frozen beef, reduce frozen 10-18 hours.

2, do not melt all frozen, soft frozen state can be cut, so especially good cut. If you're good with knives you can thaw it all out before cutting. If you are using fresh beef frozen into the count frozen and then cut. I personally recommend.

3, cut as shown above thickness, personal favorite thickness custom.

4, steak cut into a large container after the second freezing, to separate open, do not put into a pile, as shown above.

5, thoroughly frozen, with a steak hammer on both sides of the tap once.

6, knock the good beef, you have to use a small spiny side of the steak hammer.

7, carrots, onions, celery slices in the juicer with water for about 1 minute.

8, beat the three vegetable juice poured into the container, in order to add butter, brandy, red wine, Meiji ground beef, Meiji fresh, eggs, chicken essence, monosodium glutamate (MSG), Knorr Beef Juice, thyme leaves, basil leaves, arijenu, crushed black pepper, food powder, tenderizer, flour, flour, peanut butter after putting so something with the hands and mix well.

9, then add salad oil and mix well.

10, mix well, and then put the steak one by one in the juice evenly smeared with juice into another container.

11, finally pour the remaining juice into the beef smeared with juice, marinate for 3-5 hours.

12, I marinate for two hours, and then put the steak again into the plastic box, to be taken out one by one into the plastic box.

There are tricks to cooking good food, and I have a little trick for every dish