How to cook black pepper steak? How much is the charge? What materials are needed?

Black pepper steak is made by slicing beef, adding pine meat powder, hammering until the meat becomes loose, frying, pouring black pepper juice and cooking.

Materials:

condiments

A good steak;

condiments

Half an onion, a tomato, a tablespoon of black pepper, a tablespoon of garlic, salt and broth.

Exercise:

Tap the steak lightly with a wooden pestle for a while to loosen the meat, and then marinate the steak with appropriate salt and black pepper for about 15 minutes.

Prepare homemade black pepper juice:

1.

Peel tomatoes and cut into pieces; Shred onion, put it in a blender with garlic, add a little stock, peel the tomato and cut it into juice, because the tomato skin is difficult to break, which will affect the taste.

2.

Boil onion tomato juice in a non-stick pan with low heat, add a little salt and a proper amount of black pepper.

3.

Cook the tomato and black pepper juice with a small torch until it is thick, and it will be fine.

4.

Heat a non-stick pan, add butter, melt, add steak, fry on both sides for about one minute, and fry until six to eight times done.

5.

Put the cows on a plate and pour the homemade tomato and black pepper juice on it.

supplement

6.

Steak should be ruddy and shiny, and it is best to refrigerate at about 4 degrees, and there is absolutely no odor.

7.

Steak is thick and has a cloud-like fatty oil, which is ivory white.

8.

Older meat can be marinated with a little papaya juice.

9.

Marinate for half an hour, sprinkle with salt and pepper to taste slightly, and then serve.

10.

Add the oil to the pot that covers the bottom of the pot and heat it until the oil just begins to smoke. Add beef and fry for 30 seconds. Turn the beef over with a spatula or fork.

1 1.

After frying for 2 minutes, the beef with a thickness of 7~ 10 mm has basically reached 6~7 maturity. At this time, the elasticity of meat is poor, and the worse the elasticity, the more mature it is.

12.

The color of 6~7 mature meat should be chestnut shell color.

Simple black pepper sauce method

Melt butter with appropriate amount of boiling water, add a spoonful of flour and mix well, then add black pepper and appropriate amount of salt, stir into a paste, and boil over low heat.

pay attention to

13.

Never use pine meat powder such as alkali or baking soda when curing steak (the better pine meat powder is papaya powder with starch).

14.

Don't use a fork when frying steak, it will drain the gravy.