Carrefour or pricemart have beef tenderloin for sale.

It's 32 yuan /500g. Never buy a clean-looking 16 yuan/500g "veal steak".

A purple onion, a lettuce, an imported lemon, two tomatoes, and a cream salad as good as possible.

A grass-like seasoning called tarragon and fennel, these two things are Carrefour or

Pricemart is all for sale. Look for them in imported spices. The packaging looks delicious. Small bottle of black pepper.

Exercise:

Wash raw steak with water, then add sesame oil, light soy sauce and light soy sauce according to the ratio of 1: 1: 1.

Then add a small amount of dry red wine (equivalent to the amount of a small glass). Of course, if you have 30-year-old whisky at home, you can also take it.

A little, be careful, don't put too much wine), and shred the onion in moderation.

The right amount of sugar, monosodium glutamate, black pepper, white pepper and salt and pepper depends on your cooking talent.

Stir the steak with the above seasoning evenly, and soak the steak in the seasoning as much as possible.

Soak for 20 minutes. Of course, the longer the soaking time, the better the taste.

At the same time, wash onions, lettuce and tomatoes and cut them into filaments. The thinner the tomatoes, the better, and the smaller the tomatoes.

Put it in a large bowl and mix the salad later.

Then add a proper amount of blending oil to the pot, not too much, just like spreading eggs.

Heat the oil to 70% heat, put the cow in the pot and fry it on both sides with medium heat 1 min, medium rare.

If you want to eat more cooked food, just adjust the time.

When the steak is out of the pan, sprinkle with Talegan, and you will smell the fragrance immediately, and then add black pepper according to your own taste.

Finally, squeeze a few drops of lemon juice on the steak.

Then eat it while it's hot. Personally, I suggest eating in the kitchen, because once it gets a little cold, the taste will be much worse.

Eat one piece first, then fry the next. At this time, it is best to have a seal around you to help you mix the salad. You can add some.

There is sugar in the salad, so don't be stingy with the salad dressing. It's more delicious than Bi Qiu's.

If I can go into the kitchen of a western restaurant myself and see how their steaks are cooked and the seasonings they use.

That would be great.

However, the super steak enjoyed by this seal tastes very good, and the gap with the sirloin steak in 200 yuan may be only.

As for the raw materials of steak, it is impossible for 200 yuan to enjoy a piece of 250g steak every day, not enough.

Or help yourself and eat as much as you want.

It is suggested to buy a better pot and better kitchen conditions, otherwise the atmosphere of western food will be gone.

First, three elbow flowers were steamed in the microwave oven, and then two small packets of pineapple cake were opened.

I bought a new non-stick pan because I committed a crime against the wind, so I tried it and fried an egg first, and the effect was good.

Start cooking steak

The key is the knife method.

Cut the steak thin. . . Thin. . . .

Add some slippery meat powder before curing beef.

Then it is pickled. . .

Use soy sauce, black pepper juice and sand tea sauce.

Taste for half an hour.

If you have no blending oil, you'd better use lard.

60% oil temperature

Put it in the pot and start cooking.

Fry on one side for about 2 minutes.

hand over

Fry for another 2 minutes.

Turn over again

Fry for one minute.

and

Fry for one minute.

Lift the pot

Pour in black pepper juice or tomato juice.

Cage

Conveniently opened a can of coke.

Selection of beef

The book says that beef is best beef tenderloin, but the supermarket I went to didn't have beef tenderloin, so I used a large beef forest instead. The key points of beef selection are ruddy color, crystal clear and tender muscles, and try not to have fat and tendons.

Note: because steak can't be fried for too long, the quality of beef is very high. Fat meat is not delicious, and tendons are not rotten unless you want to practice your mouth. For the convenience of slicing, it is best to choose a whole piece.

Preparation of seasoning

Dice ginger, garlic and onion for later use. Black cooking, tomato sauce, salt, soy sauce, chicken essence, cooking wine and an egg.

Starch paste

Note: The specific amount depends on personal taste. I used seven taels of beef, half a slice of ginger, a whole head of garlic and two onions. Cooking wine should be foreign wine, but I don't have it. It's a bit wasteful to make beef with two eggs.

manufacturing process

Cut the beef into thin slices slightly thicker than chopsticks, not too big (remember, I will explain at the end), about half the size of a palm. The most important thing after cutting is to get a big hammer (horror film? ) pat the chopped beef loose. There are tricks without a special hammer! You can loosen the meat mallet with a rolling pin like the clothes of a washerwoman in the old society (of course, don't overdo it, after all, beef is not clothes, so you need to chew it when you eat it).

Take one-third of ginger, garlic and onion, a little salt, a little chicken essence, a little cooking wine, a little soy sauce, two parts of black pepper, two parts of starch and eggs, then stir with the meat and marinate 10 minute.

While pickling, we will make "marinade" and use the remaining seasoning just now. First, stir-fry ginger, garlic and diced onion with a little salad oil for a few times, then stir-fry over medium heat, pour in water, and add tomato sauce (tomato boy first appeared), not too much tomato sauce! There are also soy sauce, black pepper, salt and chicken essence. Taste while stirring, and decide how much to add according to personal taste. Then add water to thicken and collect the juice.

Go back to the beef. Mix the marinated beef into the vermicelli again to achieve the dry appearance of beef (in fact, I can't! ) But don't put too much powder! Otherwise, it will affect the taste of meat. Then marinate for another 5 minutes.

Then go to the frying pan! Pour in a little oil, fry the marinated beef slices with low fire, and turn the pan every 5 seconds. It's best not to fry for too long. High quality beef can be eaten raw. I fried beef slices three times yesterday and then I cooked them.

Dish, pour in juice, decorate with some lettuce, grapes and tomato slices, and put a bottle of wine next to it (in fact, I put half a catty of Erguotou yesterday).

There is no knife and fork at home, so we use chopsticks, the most sacred thing in China, instead!

Note: There should be more black pepper, so much that you think foreigners are really abnormal. After all, we must eat an exotic flavor. Most of the salty and black flavor of steak is in gravy, so don't give it too much seasoning when making beef patties, so when you bite a delicious steak, the first feeling is mellow and delicious sauce, then you bite the natural and pure beef, and then you chew it, hehehehehehe. ...

Don't make the beef patties too big, so as to be evenly heated during frying and keep the steak fresh and tender.