Making: 1, cowboy bone cut into small pieces, with the back of the knife gently patted, green pepper, red pepper, onions were diced.
2, cowboy bone with dry white, soy sauce, rose wine, monosodium glutamate (MSG), loose meat powder, onion and ginger juice, egg, cornstarch sizing, add a little sake rest 1 hour (in the refrigerator) to be used.
3, green and red peppers, onions into the pot with salt fried into the iron plate, cowboy bones into the pot slippery oil until dry, another frying pan fried garlic, add dry white, beauty of the fresh, beef broth, sugar, black pepper powder, monosodium glutamate and other seasonings, into the cowboy bone turn, thickening oil out of the pot. Characteristics of the finished dish: bright color, tender meat, salty and slightly sweet. 2/ Beef marinade: 500 grams of cut beef, placed in a basin, then 10 grams of soy sauce, 7.5 grams of baking soda, 5 grams of raw chalk, 75 grams of water into a paste, together with the beef and mix it well, and finally cover with 25 grams of peanut oil.
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 is minimal, while the solution of the osmotic pressure, viscosity, expansion, conductivity, etc. are reduced to the lowest 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 together with the mixing, the free fatty acids generated in the water can easily react with the alkaline to generate the corresponding fatty acids (also known as the saponification reaction), resulting in a kind of soap bubbles and affect the taste of the dishes.
Method 1:
The first step is to marinate the steak in spices, whatever you want. The second step is to grill it in the oven for a couple of minutes (in fact, if you know how to do it, you can do it without grilling it);
The third step is to find a pan and butter it a little (or not), and sear the steak in it a little bit. Forgot one thing, in the copy steak or frying steak with a smaller pot with butter and spices to make a sauce (use your imagination), this sauce last pour on the side of the steak loaded plate on the line. This way the steak doesn't come out too raw.
Lastly, don't do it at five o'clock, wait until seven or eight o'clock, after dark, with wine, candles, and face-to-face sitting, and a small basket of flowers in the middle of it, and then do whatever you want with the rest of it. 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's best to serve it with some salsa and chili sauce.
Method two: Ingredients: (two people)
1. raw steak. 4. red wine. 2. sea salt. 5. Dry spices (Italian Season). 3. 3. black pepper. 6. olive oil.
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 10 minutes. To sear the steak: 1. Heat a pan with olive oil and add the steak.
2. Sear both sides slightly over high heat, aiming to lock in the juices of the steak.
3. Once the juices are locked in, pour in the remaining sauce from the marinade, turn down the heat, cover the pan, and let it cook for a few minutes (depending on the thickness of the steak) before removing from the pan.
4. The sliced meat is pinkish-red in color. The last sprinkle a little black pepper, is delicious tender fried steak Luo.
Method 3: It is a traditional Korean dish in which the steak is seasoned with meat seasoning with pear juice and grilled over a charcoal fire. 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) 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), walk a walk oil, cook out of the beef will be more delicious and tender.
1, cut beef should be perpendicular to the direction of the meat fibers under the knife, the meat fiber cut short, eat more tender.
2, pat the beef loose and use oil and starch or just use egg white to scratch and mix, can make the beef more tender.
3, put some tea or milk when cooking beef, can make the beef more tender.
4, put the beef in hot oil over the fire for a while, and then fish up, this can make the beef more tender and delicious. Cutting time to 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 is OK.3/garlic ribs marinade 1. garlic peeled and mashed into a paste.
2. Ribs washed and drained.
3. Pour a spoonful of old soy sauce.
4. Three spoons of oyster sauce.
5. Two spoons of garlic.
6. Scratch well with your hands.
7. Roll the ribs in breadcrumbs.
8. Put the processed ribs into a plastic box and refrigerate for 24 hours or more.
9. After marinating, roll the ribs in breadcrumbs again before baking. As for the chicken cartilage marinade I can't really find it. Sorry about that