How to flood the steak, what ingredients are used, and what is the correct way to marinate the steak

Black Pepper Steak: Ingredients: Beef Black Pepper.

Excipients: onion, tomatoes, minced garlic.

Ingredients: 1 piece of steak, 1/2 onion, 1 tomato, 1 tablespoon of black pepper, 1 tablespoon of minced garlic, salt, stock.

Method: 1. First beat the steak gently with a wooden pestle to loosen the meat, and then marinate the steak with an appropriate amount of salt and black pepper for about 15 minutes.

2. At this time, you can prepare homemade black pepper juice - peel the tomato and cut it into pieces; Shred the onion, put it in a blender with minced garlic, add a little stock, and peel the tomatoes until they are juiced, because the tomato skin is difficult to break and will affect the taste;

4. Boil the tomato and black pepper juice over low heat until thick, and that's OK (if you want to save trouble, you can also thicken it directly; If you're not in a hurry, it's recommended to take it slowly!

This homemade tomato black pepper juice I can vouch for tastes no worse than any of the black pepper juices you can eat in a restaurant!

5. Heat a non-stick frying pan, add butter, add the steak after melting, fry for about a minute on each side, fry until six to eight are ripe, and it's good. (If you like the blood-stained, tender and raw.)

For medium-rare steaks, fry them for half a minute;

6. Serve the steak on a plate and drizzle it with homemade tomato and black pepper juice, and you're done!

Special recommendation: simple black pepper juice method (suitable for lazy people) - butter boil with an appropriate amount of boiling water, add a teaspoon of flour and mix well, then add black peppercorns, an appropriate amount of refined salt, stir into a paste, and boil over low heat.

Details of the preparation of fried steak with honey bean and parsley Cuisine and efficacy: home cooking recipe.

Process: Fried honey beans and parsley fried steak production materials: Ingredients:

A piece of beef eye, pepper, salt, red wine, onion, carrots, sweet beans, potatoes, butter, rosemary. Teach you how to make fried steak with peas and parsley, and how to make fried steak with peas and parsley to be delicious 1Beef eye meat is fluffed with a walking hammer, add salt and pepper to taste, 2

Shred the onion, cut the carrot into a jujube pot, pick the sweet beans, 3Roast the potatoes and puree, mix well with salt and butter and set aside. 4.

Boiling water with butter, salt, blanched carrots, sweet beans, set aside. 5.Put oil in a pan, fry the shredded onion, add the steak and fry it, turn it over, cook it in red wine, fry until it is 6 ripe, take it out and put it on a plate.

6.Cut the incense into sections and place them in the middle to enhance the fragrance. Decorative presentation.

The steak is fragrant, the French fragrance is decorated, the sweet beans, the carrots shine, and the delicious mashed potatoes are absolutely amazing, if the beauty squeezes some tomato sauce with her own hands. Do it yourself with a love, indulge in romance, warmth, in your own kitchen, add a point of freshness, a piece of salty, more sweet, and less do not care, love from the hand to art.

Black pepper steak is very good and relatively simple.

Ingredients: steak, onion, garlic, butter, chopped black pepper, refined salt.

Method 1Finely cut the onion into thin strips and set aside. Chop the garlic into minced garlic, mix the steak well, sprinkle with seasonings and marinate for a while.

2Heat a frying dish over high heat for 2 minutes, add 1 tablespoon of oil, add butter and heat for 1 minute, add shredded onion and stir-fry slightly, and put around the frying plate.

3Put the steak **, fry it on high heat for 2 minutes, reverse it and fry it for another 1 and a half minutes, sprinkle a little black pepper on the noodles.

4. Can be eaten with hot vegetables.

Correctly, if it is a raw cut steak, it does not need to be marinated in advance.

The grade of the original cut steak is relatively high, and it does not need to be marinated when eating, and it tastes better when fried directly. The original cut steak is preserved by extremely fast freezing vacuum, which retains the original flavor of the steak to the greatest extent, and then after marinating, the juice of the steak is lost, the flavor is reduced, and it is not as good as directly fried, and too much seasoning also loses the original flavor of the steak.

Why do some steaks have to be marinated before they can be eaten? Because the meat quality is very poor, you can't bite it without marinating, so the merchants use all kinds of seasonings, as well as cornstarch, and add water, and even beat the so-called steaks, in order to break up the meat fiber, so that the people who eat it can eat it.

But a good quality steak doesn't need to be considered, because it can be easily bitten without these treatments.

Excessive marinating will ruin the "original flavor" of the original cut steak itself, and there is a feeling of being a tyrannical object.

The recommended method here is to fry the raw cut steak without doing anything after thawing, and sprinkle some crushed black pepper (it is best to grind it yourself, it is recommended to buy black peppercorns with its own grinder) and salt after frying and eat it directly. This is the respect for high-quality raw cut steak, so that you can taste the original taste of raw cut steak, rather than the taste of eating various condiments.

If you really want to do something before the steak is fried, just wipe the surface of the steak dry, sprinkle some black pepper salt, let it sit for a few minutes, and then fry it, so you don't need to do anything complicated!

Of course, last but not least, this is a relatively good quality raw cut steak, if you get a grass-fed steak and a very low grade, then it is recommended that you marinate it before eating, because you can't bite it at all without marinating.

Summary. Dear, it's a pleasure to serve you. You can use crushed black pepper, 2 sprigs of fresh rosemary, 2-3 crushed garlic cloves and an appropriate amount of olive oil, spread evenly on the surface of the steak, marinate at room temperature for 30-60 minutes, and then put salt before putting it in the pot, avoid putting salt too early, it will make the water analysis of the beef, and the steak will be very old.

Steak marinating recipe?

Dear, it's a pleasure to serve you. You can use crushed black pepper, 2 sprigs of fresh rosemary, 2-3 crushed garlic cloves and an appropriate amount of olive oil, spread evenly on the surface of the steak, marinate at room temperature for 30-60 minutes, and then put salt before putting it in the pot, avoid putting salt too early, it will make the water analysis of the beef, and the steak will be very old.

If it is a premium steak, sea salt, black pepper, olive oil, red wine, and lemon juice are basically used, which can make the meat tender and maximize the original flavor. And generally speaking, sea salt, black pepper, and lemon juice are the best partners for steak.

Black Pepper Steak Making Process:Ingredients: 100 grams of beef, 10 grams of oil, 1 gram of salt, 1 gram of light soy sauce, 1 gram of black pepper powder, 3 grams of black pepper sauce, 3 grams of cooking wine, 5 grams of ginger.

1. Soak the beef in water to clear the blood. Tsai Hail Kai.

2. Wash off the water on the beef with absorbent paper.

3. Put the beef in a bowl.

4. Add minced ginger to the pot.

5. Add salt to the basin.

6. Add cooking wine to the basin and mix well.

7. Add oil to the basin.

8. Add light soy sauce to the basin.

9. Add black pepper to the basin.

10. Mix evenly and marinate for 20 minutes.

11. Heat the pan with oil.

12. Add the beef and fry until the bottom changes color.

13. Turn over and fry until cooked.

14. Remove from the pot and serve on a plate.

15. Add black pepper sauce and serve.

Preparation of steak.

1000 grams of beef (preferably thick).

100 grams of lard.

Refined salt to taste. Method: 1. Cut the beef into 6 steaks about centimeters thick, pat it flat with a knife, and make a few cuts at the tendons (so as not to deform when cooked).

2. Cook the frying pan on a hot fire, put a small amount of oil, put in the steak, quickly dry both sides, that is, change the heat to low, add an appropriate amount of oil, fry the steak slightly, sprinkle fine salt on both sides, and continue to fry until cooked.

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

Red steak (raw steak).

Cook for 1 minute on each side.

Light red steak (medium cooked).

Fry for 2-3 minutes on each side.

Cook for 3-4 minutes on each side.

Stir-fry the steak. Fry for 5 minutes on each side.