Who knows how the authentic steak is cooked? ?

Let's talk about the removed part of the steak first:

Different parts of steak have different names and cooking methods.

Small steak: the left and right sides of the breast of a cow, including the ribs. The meat is delicious and marbled. Suitable for roasting, frying, frying and stewing.

Boneless sirloin: the rib of a cow. Small amount of exercise, tender meat and even oil. It can be made into steak, steamed beef, hot pot slices or teppanyaki.

Beef loin: Beef loin is tender and oily, suitable for steak.

Philip: Beef tenderloin (that is, tenderloin) has less exercise and the most tender meat. It can be used to make steak or teppanyaki.

T-bone and New York Steak: Beef loin.

Distinguish the ripeness of beef

Medium rare: indicates dark red blood.

Medium-rare: permeated with reddish blood.

Medium rare: pink blood oozing out.

Well-done: soaked in transparent juice.

Barbecue steak

With orange and black pepper sauce

Materials:

3 slices of steak

Sauce:

200ml orange juice, 2 tablespoons black pepper juice, 1 tablespoon fructose, 1 tablespoon tomato sauce.

Exercise:

1. Concentrate orange juice to 1/3 with high fire, add black pepper sauce, fructose and tomato sauce, mix well, let it cool, and marinate in steak for about 1 hour.

2. Put the steak in the oven and barbecue at 220 degrees Celsius until the surface of the steak oozes pink juice and the bones and meat are closely combined. When barbecuing, you can brush the sauce on the surface of the steak at the right time.

3. the marinade can be poured on the steak after heating.

Little kung fu

1. The fruit acid in fruit juice helps to soften the meat quality, and it can also be replaced by jam.

2. Don't be too hot when roasting the steak.

Grilled rib eye steak

Mushroom ketchup

Materials:

A pair of veal steaks.

Sauce:

1. A little pepper, fragrant leaves and red wine.

2. Onions, celery, carrots, garlic sprouts and a little tomato sauce.

Exercise:

1. Sprinkle the steak with salt and pepper, fry it in the oil pan up and down, left and right, and then take it out.

2. Chop all the ingredients of sauce 2, add tomato sauce and stir fry, then pour boiling water, add sauce 1, then take the steak out of the pan and cook for about 80 minutes.

3. Filter out all the dregs of the cooked juice, and then cook with low fire until the juice is concentrated. Pour it on the steak when you eat it.

Little kung fu

1. If you like sweet and sour taste, you can add 1 tablespoon ketchup. Tomato is a very nutritious food, especially after heating, the anti-cancer molecules can be increased by 10 times.

2. The steak is best cooked in 3.5.7 minutes.

Niuxiaopai

Materials:

A pair of beef steaks

Sauce:

1. A little pepper, fragrant leaves and red wine.

2. foreign small (3) forgive (5)? ⑺ ⑺? Ah, porcelain Nuo

Exercise:

1. Sprinkle the steak with salt and pepper, put it in the oil pan, fry it up and down, left and right, and then take it out.

2. Chop all the ingredients of sauce 2, add tomato sauce and stir-fry until fragrant, add boiling water, add sauce 1, add steak from the pot, and cook for about 80 minutes.

3. Filter all the residue from the cooked juice, and then cook with low fire until the soup is concentrated. Pour it on the steak when you eat it.

Little kung fu

1. veal steak has few parts that each cow wants, and its own meat is oily and tender, which is quite suitable for burning or roasting. If it is roasted, it can be roasted at 250 degrees Celsius until the meat shape is set, and then roasted at 150 degrees Celsius for 60-80 minutes.

2. Exercise 2 The amount of boiled water injected is about larger than that of steak.

Roasted filet mignon

Materials:

2 filet mignon (200g), shredded cheese, 2-3 pieces of red tomatoes.

Seasoning:

240ml port wine, beef soup 1 piece, French mustard sauce 1 tablespoon, a little salt and black pepper.

Dish decoration:

Mashed sweet potatoes, mashed potatoes, Chinese cabbage flowers, carrots, corn shoots, sweet beans. The amount of cauliflower is appropriate.

Exercise:

1. Sprinkle salt and pepper on the surface of the steak, put it in a preheated charcoal stove, and roast it with charcoal fire until there are clear branding marks.

2. Spread cheese slices and tomato slices between two steaks, put them in a preheated oven and bake at 200 degrees Celsius until the cheese is soft.

3. Pour the port wine into the pot, concentrate it with high fire until it is only 65,438+0/3, add beef soup and water at 65,438+0.20 degrees Celsius, cook it with low fire until the beef soup melts, add a tablespoon of French mustard sauce to taste, and pour it on the steak.

4. Boil or fry the vegetables with other foods, and then arrange the vegetables.

Little kung fu

1. Soft cheese or pizza cheese is the best choice for shredded cheese.

2. Wine can be replaced by sherry.

Hefeng onion

Steak in sauce

Materials:

two people

Beef (for steak). Large1(250g)

Onion small 1/2 each

Carrots are small 1/2.

Additional dishes outside the main course

50 grams of mung bean sprouts

Leek 1/2

1 tablespoon cream

Appropriate amount of salt and pepper.

Salad oil 1 tablespoon

3/2 tablespoons wine

Chicken essence 1 tablespoon

2 tablespoons soy sauce

(4 persons)

Beef (for steak). Large 2 pieces (500g)

Onions are small 1.

Carrots are 1.

Additional dishes outside the main course

Mung bean sprouts 100g

Leek 1

2 tablespoons cream

Appropriate amount of salt and pepper.

2 tablespoons salad oil

3 tablespoons wine

2 tablespoons chicken essence

4 tablespoons soy sauce

Exercise:

1. Pretreatment of beef and vegetables

Cut several knife marks between the fat and red meat of beef, cut the tendons and sprinkle a little salt and pepper on both sides. Grind onions into mud and carrots into mud. Cut the leek into 4cm long, wash the mung bean sprouts with clear water and drain the water with a sieve.

2. Stir-fry vegetables on fire.

Add 1/2 tbsp salad oil (1 tbsp, 4 persons) to the pot, heat it with high fire, and then add mung bean sprouts and leeks and stir fry. After all the oil is dipped, sprinkle with a little salt and pepper and serve.

3. Fried beef

Bake a dry pan, 1/2 tablespoons of salad oil (1 tablespoon, 4 people), heat it slightly over medium heat, add beef, fry it until it is cooked to your liking, and take it out. The degree of medium-rare is judged by frying the meat on both sides until it is brown and pressing it to be soft and elastic.

4. Do not wash the pot, add wine directly, turn to medium heat, add onion and carrot, and cook it a little. Add a little chicken essence, soy sauce and pepper, cook until the soup becomes less, and then add cream to dissolve. Cut the beef into edible sizes, put it on a plate and pour the sauce on it.

Menu collocation suggestion

As a side dish of Hefeng steak, you can choose vegetables as the main course. Stewed soup with root vegetables and bean skin is not only balanced in taste and nutrition, but also balanced in taste. It is especially recommended.

knack for cooking

Beef is slightly thicker than medium heat, fry it to the desired degree before taking it out. Don't throw away the delicious gravy of fried steak. Can be used to make the bottom taste of sauce. Before it is finished, add cream and melt it in the sauce, which will greatly enhance the flavor immediately.

Grilled steak with cheese and mushrooms (4 persons)

Materials:

300g filet mignon, 50g mushroom, 60g mozzarella cheese, Parmesan cheese powder 1 tablespoon, a little Brazil, lemon 1, garlic 1.

Seasoning:

2 tablespoons olive oil, a little salt and pepper,

2 tablespoons white wine, 1 cup beef soup.

working methods

1. Use a little salt for the steak. Marinate the pepper a little, and then fry both sides with a little oil.

2. Slice mushrooms and garlic, stir-fry them with olive oil, then add lemon juice and white wine, and then stir-fry them in Brazil for later use.

3. Put the cow on a heat-resistant plate, spread the method 2 on it, then put the mozzarella cheese and parmesan cheese powder into the oven and bake at 180 degrees Celsius until the cheese melts.

1. Boil the beef stock and pour it on Practice 3.

Nutritionists have to remind them.

1. If you don't like eating cheese alone, this dish can overwhelm the taste of cheese.

2. Don't overcook the steak, or the meat will be easily aged.

Steak with Cologne Tea and Vegetables (4 persons)

Materials:

Steak 300g, red, yellow, green and sweet pepper 50g, mushroom 50g, lettuce 50g, tomato 100g, onion 1 (about 100g), several Brazilian nine-story towers and two garlic.

condiment

1 cup beef soup, 3 tablespoons red wine, 2 tablespoons olive oil, a little salt and pepper.

working methods

1. Dice sweet pepper, onion, mushroom and tomato, chop Brazilian tower and nine-story tower, and slice garlic.

2. Add olive oil to the pot, fry garlic slices first, then add all vegetables and beef soup and cook until soft. Season with salt and pepper.

3. Put the cattle into the pot and fry for about 3 minutes, sprinkle a little salt and pepper on both sides to taste, and pour in red wine to cook until the alcohol is completely volatilized.

4. Put the vegetables from step 2 into the dish, then add the fried steak and pour the soup from step 2 on it.

Nutritionists have to remind them.

1. Don't overcook the steak, or the meat will get old easily.

2. Tri-color sweet pepper (red, yellow and green) is a powerful antioxidant with high vitamin A content.

Sour beef

Materials:

A large sirloin steak.

Seasoning:

1. White pepper, black pepper, Kelly fennel, clove, fragrant leaves, wormwood, red wine.

2. Onions, celery, carrots, garlic sprouts, a little tomato sauce,

Exercise:

1. Chop all seasonings 1, mix well, add cold boiled water, cover, keep in the shade for 7- 10 days, and take out.

2. Chop the seasoning 2. Add the tomato sauce, stir-fry until fragrant, add the soaked water, boil, add the beef, cook for an hour, then pick up the beef slices and arrange them.

3. Practice 2 After filtering the soup, season it with sugar or salt, cook it until it is thick, and then pour it on the cut steak.

Little kung fu

1. The cold boiled water used here must be boiled, and it is not easy to spoil the meat by completely letting go of the cold boiled water.

2. Don't move while soaking. If you are worried about spoilage, you can put it in the refrigerator, but it may take longer to ferment.

If you want to preserve large pieces of sour beef, you can put it in the refrigerator for cold storage, but it is best to eat it within one month.

roast beef

Raw materials:

Beef (the thicker the meat, the better) 1000g.

Lard100g

Appropriate salt content

Exercise:

1. Cut the beef into 6 steaks with a thickness of about 2 cm, pat them flat with a knife, and draw a few lines where there are tendons (to avoid deformation when cooked).

2. Cook in a wok over high fire, add a little oil, add the steak, and quickly dry on both sides, that is, change it to low fire, add a proper amount of oil, slightly fry the steak, sprinkle salt on both sides, and continue to fry until cooked.

3. The time required to fry the steak (2cm thick) depends on the required maturity of the steak:

Red Bull Steak (raw steak) fried on each side 1 min.

Light red beef steak (medium rare)

Fry raw noodles for 2-3 minutes on each side.

Medium rare, fry for 3-4 minutes on each side.

Fry the steak for 5 minutes on each side.

Several food combinations of steak

1, English steak with fried onion slices.

2. French steak Put a slice of lemon and a slice of garlic butter on the fried steak. With boiled beans and baked potatoes.

3. Dip chopped pepper on both sides of the steak before frying it. When frying, burn it with cream sauce when serving.

4. You can choose other foods, such as:

French fries-vegetable salad

Boiled green beans-boiled asparagus-boiled potatoes

Stir-fried beans-stir-fried and ground into pieces-boiled potatoes

5. You can also pour sauces with different flavors to make them taste different, such as Dutch sauce and Bordeaux sauce.

How to eat:

Put a fried cow on a plate and choose the corresponding sauce and side dishes according to the method. Pour the sauce on the steak and put the corresponding side dishes. You can also serve the fried steak, sauce and side dishes separately on a plate or dish, so that the eater can help himself. Eat with a knife and fork.

Features:

The meat is tender, mellow and delicious.

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fried beef steak

Ingredients: steak

Ingredients: onion juice, yellow wine, eggs, spicy soy sauce, tomato sauce, cucumber slices, potato chips or lettuce, tomato slices.

Exercise:

(1), cut the steak into small pieces, weighing 10g, cut it into discs with a knife with a diameter of 1 inch and a half, then chop it several times with the knife, round the meat, and discharge the cattle into the marinade mixed with onion juice and yellow wine. , drag it for a while, take it out and marinate it for five minutes, then drag it with egg paste;

(2) Fry both sides in a hot oil pan until golden brown, cook spicy soy sauce and tomato sauce, turn it over a few times, put it in the pan, and serve with cucumber slices, potato chips, or lettuce and tomato slices.

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Baked beef steak

Ingredients: 500g clean steak.

Seasoning: salt, sugar, pepper, soy sauce, wine, monosodium glutamate.

Practice: ① pat the steak with a knife and marinate it with salt, sugar, pepper and other seasonings for half an hour;

(2) put the cow on the grill and roast it in a box, roast it for 25 minutes first, and then turn it over 10 minutes.

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Korean-style traditional copper plate barbecue steak

With the 0.5cm wide beef steak imported from the United States, the oil on the outer layer is removed first, and it is made into 0.2cm thick with an inclined blade, and the ribs are removed, and it is marinated with special seasoning (add apples, wine, lemons, etc.). It takes half a day to make the meat more tender. Then put the steak into a traditional Korean copper plate for barbecue, retaining the essence of gravy, and dip it in gravy when eating. Beef slices are wrapped with fresh lettuce at the entrance, and miso sauce, garlic, pepper and so on are added according to personal taste.

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Swiss cheese veal steak set

The main course is the famous Swiss cheese veal steak. This steak is made from veal tenderloin imported from Wisconsin, USA. Calf refers to a cow that has not eaten grass during lactation. This kind of beef is very tender and very popular in Europe. The tenderloin is the top grade of veal and the best part of filet mignon. When cooking, remove the gluten, spread it flat, add Swiss cheese and ham, then dip in the batter, fry it first, and then bake it. Cheese will slowly flow out of the whole line, which is also a good European steak. The set meal also includes appetizers, mixed cold salad, bread, lobster soup and dessert. Although the food is not as exquisite as French food, the quality is guaranteed.

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Fried veal with black pepper

Stick the ground black pepper on the outer ring of the veal steak.

Heat the pan and add olive oil. Put the calf in when the temperature is high.

Pay attention to one side and don't touch it for a minute, or it will hit the bottom.

Fry for 5-8 minutes, depending on how well you like it.

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Dry fried beef steak

Fresh frozen steak is acceptable, moderate amount, pepper noodles, Chili noodles, a little cumin, ginger powder, fresh or dried Chili, soy sauce.

Practice: put all the above materials into the basin, slightly lighter. Pick up the steak after 20 minutes and brush other materials. Small hot pot, put the cows into the pot and bake slowly on low heat. Grill the steak until bleeding, turn to medium heat, add the remaining pepper noodles, pepper noodles, cumin and ginger powder, and add a little soy sauce. Stir-fry for a while and you can serve.

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Korea beef steak

This is a traditional Korean dish. Steak is seasoned with pear juice and meat seasoning and baked on charcoal fire. You can put monkey peach juice instead of pear juice. * Soy sauce plays a role in seasoning and increasing appetite, and is an indispensable condiment in Korean diet. Sweetness is due to amino acids, and unique aroma is due to aromatic components, which have antiseptic effect. It is also because of the aroma that it can remove the fishy smell of food. Ingredients: steak 1Kg, white onion 1, green pepper 20 * seasoning sauce: 6 tablespoons of soy sauce, 3 tablespoons of sugar, 4 tablespoons of chopped green onion, 2 tablespoons of garlic paste, 4 tablespoons of sesame seeds, 2 tablespoons of sesame oil and 2 teaspoons of pepper1/. Practice (1) Cut the steak into 5-6cm, remove the fat and skin, and flatten the meat stuck on the ribs. (2) Marinate the cleaned ribs with sauce one by one. After the seasoning is mixed evenly, put the grill on the charcoal fire. The grill is hot. Take out the ribs.