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Anonymous users2024-02-06Ingredients: 200 grams of beef.
2 carrots.
Light soy sauce 1 tablespoon.
Macaroni 1 serving.
Black pepper to taste.
Black pepper juice A spoonful (no, it doesn't matter).
Oyster sauce 1 scoop.
Mix the oil to taste.
My younger brother is afraid of gnawing on the flesh, so in addition to stir-frying beef and braising beef brisket every day, he also has to order steak with pasta once a week. Marinate with light soy sauce, oyster sauce, black pepper juice and black peppercorns, add oil after 10 minutes, the purpose is to lock in the moistureStep 1
I want to eat a few beans in the yard, and pick a few of them Step 2
A few carrots from the small courtyard are monsters, and the beans are boiled in water to soften and set aside, ps: There is less salt in the water, and the color of the dish remains unchanged Step 3
Boil the macaroni in boiling water until soft and set aside, add salt, normally I will add some milk to increase the milky flavor and smoother taste. Mu has taken pictures and made up the process by himself. ps: If you don't make it at the same time as the steak, leave a little bit of the macaroni juice, and it will dry out in a while.
Heat the oil in a pan, put down the steak and fry both sides over high heat, without covering the lid and not for too long. Slowly adjust the next time according to your favorite taste, and the advantage of hanging the dragon comes out, even if it is fully cooked, the taste will not be firewood.
Putting a plate is the key to victoryStep 6
Tips: Compared to the steak eaten outside, this is almost original, suitable for people who like to eat the taste of the ingredients themselves, and the black pepper juice can be put or not. Light soy sauce and oyster sauce are enough to support the whole taste, and I am used to using Haitian light soy sauce, and other soy sauces are either too salty or too sweet.
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Anonymous users2024-02-05Almost every part of the meat has its own name, and the so-called hanging dragon meat is the beef tenderloin located on the back of the cow, which is a layer of fat and evenly tender meat attached to the outside of the loin. Let's talk about the characteristics of this hanging dragon meat.
Enumerate: 1: Hanging dragon meat is a relatively small part of the fat on the cattle, the fat is in strip-like parts, and the fat accounts for about 30 of this part of the meat. And the meat quality of this part is still relatively tender and fragrant, and it is also a meat with a certain chewiness and strength.
2: Classification of hanging dragon meat: Hanging dragon meat can be divided into three types: hanging dragon, hanging dragon companion, and hanging dragon core.
There is also another name for the Hanging Dragon Companion called Ribeye Meat Roll with Side Meat, which is located under the Hanging Dragon, specifically the two sides of the beef loin. The hanging dragon companion is more fragrant and delicious than the hanging dragon. Because it has some fatty meat, it is more delicious and delicious than the hanging dragon.
The hanging dragon core is the so-called filet in Western food. And this part of the meat can be made into filet mignon. One of the characteristics of filet mignon is that it is relatively tender, the meat is relatively loose, and the bar shape is uneven.
3: The choice of hanging dragon meat: the color of the fresh hanging dragon meat is red, and it is relatively uniform, with obvious luster and softness, and if it is not too fresh hanging dragon meat, at this time it will generally show dark red or even turn green, and the luster is relatively dull.
Choosing a good piece of dragon meat is often even more important than how you cook it. When we buy hanging dragon meat, we should pay attention to gently pressing it with our hands. If the sunken place can rebound quickly, it means that the freshness of the hanging dragon meat is still relatively high.
If the rebound speed is too slow, or even not rebounded, it means that the hanging dragon meat is not very fresh, so don't buy it. In addition, fresh hanging dragon meat has a natural smell, if the meat quality is slightly worse, it will show a pungent sour smell, if it is spoiled hanging dragon meat, it will have a little sour smell.
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Anonymous users2024-02-04Hanging dragon and hanging dragon companion.
The fat of the hanging dragon is strip-like, the meat is plump and moist, the ratio of fat and lean is about 1:3, the taste is distinct, and the taste is fresh and sweet.
The hanging dragon is accompanied by the hanging dragon on both sides, and it is fatter than the hanging dragon, and the appearance and taste are almost the same as the hanging dragon, but the fat is slightly more than that of the hanging dragon, and the fat-to-lean ratio is about 1:2, so the meat is more fragrant. Many stores have incorporated the hanging dragon into the hanging dragon and mixed the products
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Anonymous users2024-02-03The dragon meat is located on the beef loin on the back of the cow.
Hanging dragon meat is the saying of Cantonese people, hanging dragon is the least fat part of the cow's body, its meat is fresh and smooth, more refined, and has a unique chewiness.
The hanging dragon can be divided into hanging dragon, hanging dragon companion, and hanging dragon core. The hanging dragon companion is the small part of the meat under the hanging dragon, which is the hanging dragon companion, because it has some fat and is more fragrant and delicious than the hanging dragon, but it is also chewed without residue. Behind the hanging dragon companion, in the pelvic crevice, you can also remove two "lobster whiskers".
The hanging dragon is the sirloin and eye meat in Western food, while the hanging dragon companion and hanging dragon core are beef tenderloin and filet in Western food. The former has a bit of a chewy taste, while the latter is basically fat-free and very tender. The aroma of the ripe hanging dragon is overflowing, and you can eat a faint fat and sweet fragrance.
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Anonymous users2024-02-02Hanging dragon meat is a Cantonese saying, and it is the place on the back of the cow's neck. The meat there is more refined and has a unique chewiness. When boiled in hot pot, the taste is relatively tender.
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Anonymous users2024-02-01Hanging dragon is a long strip of meat on the back of the cow, it is the least fat part of the cow's body, its meat is fresh and smooth, more refined, and has a unique chewiness. The hanging dragon is a large category, and it can be divided into hanging dragon, hanging dragon companion, and hanging dragon core.
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Anonymous users2024-01-31The dragon meat is located on the beef loin on the back of the cow. It is the part of the cow with the least fat, and it tastes chewy and delicious.
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Anonymous users2024-01-30The dragon comes from the long strip on the back of the cow, and the flesh is plump and moist.
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Anonymous users2024-01-29The beef loin on the back of the hanging dragon cow, the hanging dragon can be divided into hanging dragon, hanging dragon companion, hanging dragon core, hanging dragon with the best taste, fat distribution in **, fat, thin moderate, fragrant, no slag!
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Anonymous users2024-01-28Hanging dragon meat is a Cantonese saying, and it is the place on the back of the cow's neck. The meat there is more refined and has a unique chewiness. When boiled in hot pot, the taste is relatively tender.
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Anonymous users2024-01-27In fact, it is not meat, it is a special beef offal: beef tendon, ox tail, beef brisket, tripe, phoenix tendon, intestines, fresh beef shutters, fresh beef hanging dragon meat, fresh beef foreside tendon meat, secret beef balls, special dry fried fish and other delicious ingredients! Fresh meat is meant to be eaten!
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Anonymous users2024-01-26Oxtail may not taste good if it is frozen in the refrigerator for a year, because it has been frozen for too long, and if it is thawed again, it will affect the taste.
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Anonymous users2024-01-25Freezing it in the refrigerator for a year will definitely affect the taste of the oxtail, after all, no matter how good it is, if it is frozen, it will make it less fresh.
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Anonymous users2024-01-24It's not tasty. Any food has an expiration date, and cryopreservation, only to extend its shelf life, but the taste will be greatly reduced.
If you have been frozen for so long, don't eat it to prevent poisoning. Hope.
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Anonymous users2024-01-23Don't eat it, it's past the consumption period. Even after thawing, there is no meat texture.
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Anonymous users2024-01-22Oxtail is frozen in the refrigerator for a year, and it should no longer be edible, and it will have a taste! It's spoiled!
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Anonymous users2024-01-21It won't taste good and will affect the deliciousness. This kind of stuff is usually eaten fresh and very delicious. So in fact, eat.
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Anonymous users2024-01-20If the refrigerator temperature is low enough, and the oxtail has not spoiled (there is no hala smell), then the subject can eat it, and if it has gone bad, throw it away!
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Anonymous users2024-01-19It's basically inedible! Even if you eat it, it may taste bad. Because most of it is oxidized.
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Anonymous users2024-01-18It is not much of a problem to put it in professional cold storage.
Forget it about your own refrigerator! On the one hand, the refrigerator is often opened. The temperature cannot always be -18 degrees. In addition, the things put in are also more miscellaneous. Bring in some fresh bacteria often.
Of course, there are two categories of vampiric effects, one is the aura typical of Skeletron's aura and sacrifice aura, which only has an effect on melee combat, and the other category is the serve effect, such as the dominant head (syphilis's plunder), the madness mask, the vampire mask, these vampires are useful regardless of melee range.
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