How to fry the beef stalk

Beat the tendons of the steak in a crisper bag so that the meat will be more tender, sprinkle some seasoning on top and below the steak, like black pepper thyme tempura powder. It is best to over-fry in a thick iron pan.

When frying Fry the edges of the steak on top to keep the beef tender.

Then fry the whole beef in a pan.

You can go to Beijing Yiqin International Culinary School to study

So when cooking Western food, Wagyu steak is the first choice, but what should you do if you want to cook steak at home and are afraid of frying it too old? In fact, as long as we keep these tips in mind, we can ensure that the Wagyu steak we fry is tender, fragrant and juicy. So when we fry the steak, the first thing we need to do is to thaw the steak at room temperature, let it thaw completely, and then use a kitchen paper towel to blot its blood water.

Next, we also need to sprinkle some black pepper sea salt on top of this steak, and then apply an appropriate amount of olive oil to let it marinate for 15 minutes, then you can massage it properly while marinating, which will make it more flavorful. Next, we need to start frying the steak, and there is one thing that must be paid attention to when frying the steak, that is, to fry the steak in a hot pan with cold oil.

Then when frying the steak, we also have to remember to put the steak in, only need to wait 30 seconds for it to be turned over, to roughly maintain this rhythm, each side is fried for 2 3 minutes, the steak is basically fried. Of course, we also have to fry the sides to ensure its taste.

Then we have to take out the steak and put it on the plate, and then put some side dishes, such as shiso leaves or a perfect poached egg, or cherry tomatoes or something like that, and the steak is finished, and the steak is not only delicious but also beautiful.

Fried beef should be fried in butter to be more desirable, and home-cooked cooking oil cannot bring out the milky flavor. And the beef should be selected with better parts, and it will be tender when it is fried. The meat texture of the beef is rough and the texture should be mastered when frying, the beef will be old when the fire is big, and it is best to fry it to 5 ripe or 7 ripe, and the beef at this time has a good taste and is easy to digest.

Beef should be made of snowflake beef, that is, the fat is deposited into the fiber, the proportion is just right, forming an obvious red and white, marble-like texture, and it also contains a lot of fatty acids, and the nutritional value is much higher than that of ordinary beef. It is most famous for its snowflake beef raised from Japanese Kobe Wagyu.

Ingredients: beef, salt, soy sauce, oyster sauce, honey, syrup, black pepper, lemon, garlic. Cooking wine method:

Put the beef in a bowl, add a little salt and massage with black pepper, soy sauce, cooking wine, and massage to taste. I like to add some honey and lemon juice for more than half an hour, the longer it lasts, the more flavorful it is, of course, not for a month.

Put oil in the hot pot, put garlic, beef, fry over low heat, pour the juice of the marinated meat into the pot in the middle, add some sesame seeds, if you don't like it, take it out and cut it into strips and put it on a plate, sprinkle it on it.

This is a more Chinese approach, such as adding red wine and adding butter are all Western-style, and I will teach you when I have time.

Pour some oil into a pot and spread it on top of the oil.