Recipe: Fried veal

Home Cooking Recipe: Fried veal

Notes:

Very simple, the ingredients are only sea salt and black pepper. The taste of a single meat can be preserved 100%. Compared to the big steaks, the mignon is also better at cooking and time.

Ingredients:

Steps:

  1. Home Cooking Recipe: It is better to use freshly ground sea salt and black pepper, and the aroma is more intense.

    It is better to use freshly ground sea salt and black pepper, and the aroma is more intense.

  2. Home Cooking Recipe: Both the front and the back of the veal are sprinkled with Shanghai salt and black pepper, and a little oil. The oil can lock the juice in the meat to keep the meat fresh and tender. Salt for 10 minutes.

    Both the front and the back of the veal are sprinkled with Shanghai salt and black pepper, and a little oil. The oil can lock the juice in the meat to keep the meat fresh and tender. Salt for 10 minutes.

  3. Home Cooking Recipe: Heat the pot and pour a little oil. Because there is oil in the salt, there is not much oil needed here.

    Heat the pot and pour a little oil. Because there is oil in the salt, there is not much oil needed here.

  4. Home Cooking Recipe: The oil pan is hot, the small steak is under, the fire is 30 seconds - 1 minute; then the face is turned over.

    The oil pan is hot, the small steak is under, the fire is 30 seconds - 1 minute; then the face is turned over.

  5. Home Cooking Recipe: After 30 seconds, add the right amount of red wine (I used it because I was used up, so I added the white rum). Close the fire and put it on.

    After 30 seconds, add the right amount of red wine (I used it because I was used up, so I added the white rum). Close the fire and put it on.

  6. Home Cooking Recipe: In time, everyone controls as much as they like. I cooked more cooked this time, roughly one minute each on the front and back.

    In time, everyone controls as much as they like. I cooked more cooked this time, roughly one minute each on the front and back.

Tips:

The choice of wine, red wine with red meat is better. But if you don't have it, other wines (even yellow wine) can be replaced. But it is essential! The aroma of the wine will greatly reduce the astringency of the meat. Be careful not to turn over many times! The steak can only be turned over once. If you feel too raw after turning over, you can add more wine, take more time to dry, and the meat will be more cooked. Choosing a small steak is more suitable for such a simple dish. The meat is tender and the taste is light.


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