Steak is one of the most common foods in Western food. It is rich in protein, fat and other ingredients. It has the functions of strengthening the bones, strengthening the blood, and eliminating the wind. The meats of the United States, Australia, Canada, and Uruguay are very good. Xiaobian recently frantically pursued a AAA grade slate steak from Canada Corn Valley. This part of the beef is stable, soft and tender, suitable for all ages. The little friends can try to make high-bar steaks at home, affordable, and taste not to lose to the Western restaurant. Because there are a lot of small partners who love steak, Xiaobian is getting deeper and deeper in the group buying beef.... At the same time, it is also becoming more and more diligent in the finishing of beef recipes. Partners who like steak beef can add themselves. Private letter 49975027, and add notes to the kitchen, everyone learns beef together
The plated beef that has been out of stock for a long time is finally expected.
Decisively empty the refrigerator and pick it up
The snow is very good, the meat is tender
Can't help but thaw slices
This black pepper sauce is recommended and has already bottomed out. 1. Thaw the seasoning: Thaw the frozen steak in cold water until it is completely softened. Do not use warm water or hot water. Use rose salt or sea salt and black pepper and olive oil. Spread the meat. If the meat is low in fat, please use more olive oil. (It is best to fry 3 minutes after the salt is applied, otherwise the salt will absorb the moisture of the meat. Or marinate for more than 40 minutes to allow the steak to return to the water.)
Hot pot cold oil: The flat-bottomed pot fires hot white smoke, melts with butter (or olive oil), and then puts in the steak, first fry one side until golden brown (about 1 minute, you can see the blood on the front side seeps out, It can be turned over immediately, and then turned to golden brown. The reason for preheating with a large fire is that the cow can be discharged into a layer of coke, which can lock the water inside, make the steak tenderer and avoid the taste. Then turn to the low heat and fry the steak inside.
Put a little onion
Steak juice: After the steak is fried, don't pour off the remaining oil. Heat the black pepper sauce into the pan and taste better. Finally, pour it on the steak. The individual steaks are more monotonous and can be served with pasta, omelettes, side dishes, red wine and more.
The correct way to open the breakfast on weekends
In a blink of an eye, Xiangbao himself has been eating steak very consciously.
Fine and delicious imported scallions steak