Steak is the most common food in western food, and it is also very popular in recent years. The nutrition is extremely rich, especially the iron content is particularly high. Suitable for most people to eat. When lovers are romantic by candlelight, children are strong and old people are nourishing. It is delicious and nutritious. It is really delicious!
I ate steak in the first western restaurant opened in our county more than ten years ago. I can't help but sigh at the first bite: beef can be so tender! Later, because children love to eat, and the consumption of western restaurants is too high, so I bought my own steak and cooked it at home. At first, it was either too old to bite, or half-baked children didn't like it. Fortunately, I have a friend who runs a western restaurant, asked him how to do it, and then made it slowly by himself. Now the steaks made by children are as delicious as those made in western restaurants!
If you want to cook steak at home, it is very important to choose steak first. Don't buy synthetic steak cheaply! There are many kinds of steaks, which most people can't distinguish, but they can be roughly divided into these three types:
The first kind of original-cut steak directly cuts the beef into slices with a certain thickness, that is, cuts the whole piece, which has the best taste and taste, and of course the highest price.
The second kind of spliced steak is made by splicing and extruding minced beef and leftover beef, and then slicing them. The meat used in this steak is beef, but the taste and taste are different from the original cut steak, and the price is moderate, which is comparable to the ordinary raw beef we usually buy.
The third kind of synthetic steak, as you can guess from the name, is synthetic. As for what kind of meat is synthesized, whether there is beef in it depends on the conscience of the merchant.
After choosing the steak, let's talk about how to fry it:
1. Thaw: Don't fry the bought steak in a hurry. Before cooking, thaw until soft, then let it stand at room temperature for 30 minutes to keep the internal and external temperatures of the steak consistent.
2. Pickling: After 30 minutes, put the cows on the kitchen paper and pat them gently with a rolling pin. The purpose is to make the meat of steak looser, taste tender and beat evenly on both sides.
You can see a layer of blood oozing from the surface of the steak after the beating. Drain with kitchen paper, then take a plate, add a little sea salt and a proper amount of black pepper, stir well, and then add it to the steak so that the front and back of the steak are evenly stained with pepper and salt. Massage until the steak absorbs the seasoning, then pour a few drops of olive oil on it, spread it evenly by hand, and then press it for a while to absorb, thus locking the juice and umami taste of the steak.
3. Frying: When frying steak, don't use a coated non-stick pan, choose a cast iron pan with large heat capacity or a thick stainless steel pot, because the temperature of frying steak is very high, and it is easy to burn non-stick pan, which is unhealthy.
First, heat the wok to raise the temperature. When the temperature rises to smoke slightly, stand the steak and put it in the wok. Fry it around to seal the edge and lock the juice. Fry each side for about 30 seconds. Fry until the sides of the steak enlarge Huang's, then lay the beef flat and continue frying. Then add a few dried garlic cloves and fry together. I fried the steak to a thickness of 1 cm, and fried it on both sides for about 30 seconds. Then I can fry it several times.
4. let stand: don't cut the fried steak right away. Put it in a plate and let it stand for 3-5 minutes to allow its juice to fully penetrate. This is the key to fresh and juicy steak. So it won't come out when you cut the steak.
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