What else can you do with refined olive oil besides steak?

Olive oil is not suitable for heating stir-frying, but suitable for cold dishes, or mixing, because the smoke point of olive oil is only about 180 degrees, the smoke point is low, if you use it to stir-fry in the paste, it is unhealthy, Chinese should choose tea oil that is more in line with the cooking habits of Chinese, the smoke point of tea oil is above 220 degrees, and the unsaturated fatty acid content of tea oil is more than 90%, both indicators are the first edible oil. Stir-frying vegetables with tea oil is more nutritious, healthier and tastier.

Olive oil can be used directly to mix all kinds of meat and vegetable dishes and pasta, to make salads and all kinds of mayonnaise, and to spread bread and other foods. Foods blended with olive oil have a bright color, a smooth taste, a fragrant smell and a strong Mediterranean flavor. Spread bread:

Chinese breakfast has always been a big problem, and olive oil can be used to improve it. Bake the sliced bread in the toaster or microwave for 2-3 minutes, remove it, spread the olive oil directly on top, and add honey for a delicious taste.

Mix salad: You can wash all your favorite vegetables, red, yellow, or green bell peppers, celery, cucumbers, onions, tomatoes, etc., dry them, cut them into your favorite shapes, pour in olive oil first, stir (this can prevent the loss of moisture in the vegetables), the amount of olive oil should be all covered with a layer of oil on all vegetables, and then add an appropriate amount of vinegar (grape vinegar is the most suitable) and salt, mix well and eat. If you add some seafood such as canned tuna to the vegetables, it will add a lot of flavor to the flavor.

Eating it this way is not only easy to make, does not have any oil smoke, but also is very healthy.

Cooking: Olive oil can be directly boiled, stewed, boiled and simmered with various meat and vegetarian dishes, and the dishes seasoned by olive oil are delicious and have a unique flavor, and there will never be a greasy feeling of ordinary oil when eating. Adding olive oil to the hot pot seasoning can increase the sweetness of the food.

Avoid scorching heat, and prepare cold dishes or microwave dishes.

Olive oil is made from fresh olive fruit that is cold-pressed directly without heat and chemical treatment, preserving its natural nutrients. The color is yellow-green, the smell is fragrant, and it is the traditional edible oil of the people of the countries along the Mediterranean. Due to its rich nutrients and outstanding health care functions, olive oil is recognized as a green health edible oil, known as "liquid **".

Olive oil contains high levels of monounsaturated fatty acids (55-83%), i.e. oleic acid. In addition to supplying the body with a large amount of heat energy, it can also adjust the concentration ratio of high- and low-density lipoprotein cholesterol in the human plasma. The linoleic acid and linolenic acid in it are necessary for the human body, but the human body cannot synthesize it on its own, and excessive consumption is also harmful to the human body.

The ratio of oleic acid, linoleic acid and linolenic acid contained in olive oil is exactly the ratio required by the human body, similar to breast milk, which is also not found in other vegetable oils; At the same time, olive oil is rich in vitamins A, D, E, F, K and fat-soluble vitamins and antioxidants such as carotene, which are easily digested and absorbed by the human body.

Virgin olive oil is made from unripe olives and contains chlorophyll, which is a photosensitive substance that promotes oxidation, so it is not suitable for high temperature and long-term heating, and it is generally better to use it cold. Refined olive oil is made by refining and has a lower nutrient content than virgin olive oil, but it can be cooked at high temperatures, so refined olive oil is suitable for stir-frying.

Refined olive oil is the best way to prepare cold dishes.

There are so many places where refined olive oil can be used.

It can be used to stir-fry some relatively new dishes, such as stir-fried matsutake mushrooms.

You can also make baking and authentic Italian dishes.

He can handle all kinds of Western food.

You can also make some soy products, and you can also beautify your face.

It doesn't seem to be delicious.

Unhappy. Because virgin olive oil has a low smoke point, frying at high temperatures releases harmful substances and frying steaks.

Choose an oil with a high smoke point and a light taste: corn oil.

Tea seed oil, refined olive oil, etc.

Butter is not recommended, because butter will quickly turn brown and black when fried at high temperatures, and harmful substances will also be released, butter fried steak is actually put in the last place in the process of frying steak to enhance the flavor, but if the steak is a high-quality original cut steak, then there is no need to use butter.

Oil for frying steak:1. The most original flavor. The steak has its own butter.

A good steak itself is full of marbling, and it will produce oil as soon as it is fried, so some people who fry Wagyu steak go directly to the pan and do not put oil. The original intention of this method is the original taste, which is to make the steak rich and original. Do not mix in the smell of his oil.

So what to do with a low-grade steak with less frying oil? With butter, you can also cut off the oil edge of the sirloin, put it in the oil pan to fry the cut oil edge, and then pinch out the oil edge of the frying oil. The oil in the pan is enough to fry.

2. Butter. Butter is the first choice of oil for popular steak frying, but many chefs do not recommend butter. Frying steak in butter is not easy for novices to fry and burn, and the doneness can be mastered, and the fried steak is very tender.

The butter has a strong aroma, but it will be a little greasy, and too much will mask the original mellow aroma of the steak! Note: The butter boiling point is too low and greasy, which is why many chefs don't recommend it.

Why do you fry steaks in olive oil? Why do you fry steaks in olive oil?

It is not necessary to use olive oil to fry steaks, as frying steak in olive oil is not the first choice, and it doesn't work very well. Generally, sunflower oil and rapeseed oil are more suitable for frying steaks, and olive oil is only suitable for low-temperature cooking, and high-temperature frying will destroy its nutrients. And to fry the steak, you must burn the pan until it smokes, and fry the steak on high heat throughout the whole process.

Let's introduce the steps and methods of frying steak!

1.Ingredients: 150ml red wine, 75g sugar, 1 steak, butter, black pepper beef seasoning, sea salt, lemon, garlic, broccoli.

2.Take the steak out of the refrigerator and use a kitchen paper towel to absorb the water, I use the original cut steak and don't need to wash it, it will wash away the fiber and affect the taste.

3.Blot the steak, add the black pepper, sea salt, seasoning, and cook the steak with red wine sauce.

4.Pour red wine into a pot and bring to a boil, then add sugar. Among them, the red wine should choose dry wine, and the ratio of red wine and white sugar is 2:1, which is also called the ratio of sauce and sauce.

5.The red wine is boiled until there are many bubbles, there is a sticky feeling, the color is red and bright, turn off the heat, and the sauce of the red wine is ready.

6.Heat a pan, cut a small piece of butter, put it in the pan to soften, pour in the garlic and stir-fry until fragrant. Among them, the steak should be fried with butter with a soft taste, sunflower melon seed oil, or olive oil.

7.Turn down to high heat, put in the marinated steak and fry until the skin is crispy, flip the other side, and continue to fry until it is flipped every 30 seconds.

8.After frying the steak, the stove is very dirty, you can gently wipe it with a clean kitchen wet paper towel, clean and bright, like new.

9.Cut the fried steak into two pieces, put it on a plate, add some lemon slices for the garnish, squeeze a few drops of lemon juice on top of the steak, and then pour the boiled red wine sauce over the steak.

10.You can also add tomato sauce and black pepper sauce.

There are still a few tips for making fried steak!

1.For red wine, choose dry wine; The ratio of red wine to white sugar is 2:1**.

2.Do not wash the steak, just use a gentle kitchen paper towel to absorb the water.

3.Fry the steak in butter, or olive oil;

4.Start with high heat and fry until dark brown.

Steak is rich in niacin, and it is the main ingredient of steak, which can play a lot of benefits for the body and can also be very helpful to the body. Steak contains trace elements are also relatively rich, such as phosphorus for the body attack more, can be a good help for physical hygiene and provide trace elements, to prevent the body from getting sick because of the lack of elements is very good for the body, you can choose to eat more steak to provide some nutrients, for the body can have a good protection.

Why is steak recommended with olive oil?

Olive oil is rich in olive polyphenols, monounsaturated fatty acids, vitamin E and other antioxidants, which play a very important role in cooking: enhancing flavor.

Olive oil is different from other oils, has a larger smell of its own, easy to cover up the taste of the ingredients themselves, the best olive oil comes from the cold-pressed virgin of fresh fruits, its own fresh and fruity aroma not only does not steal the taste, for vegetables and fruits, white meat, grains, there is an unexpected flavor effect.

The ingredients themselves are fresh and high-quality, such as a high-quality steak, then only a little olive oil and a little sea salt are needed, which not only masks the aroma of the steak itself, but also enhances the taste, and during the cooking and enjoyment process, as the olive oil and sea salt melt, the aroma continues to ferment, which can bring diners a variety of wonderful tastes. Olive oil is known as "liquid **", in our past impression, olive oil is a healthy oil, but at the same time it is not resistant to high temperatures, so when businesses do promotion, they generally mention that olive oil is best used cold, and for families who are not used to cold dishes, olive oil is more just a holiday gift, and does not give full play to its role.

In fact, it is not as delicious as peanut oil, but they are rich in this olive oil in Europe, and he is not mixed with peanut oil.

1. Olive oil is not suitable for frying steak, you should choose butter to fry steak, the effect will be better than olive oil; Shirt and silver waiter.

2. Butter is the first choice for frying steak, and its fight is olive oil, olive oil fried steak is influenced by the master, the master generally said that fried steak olive oil, refers to refined olive oil, but not primary olive oil, and olive oil is also very common in British supermarkets, for masters living in the United Kingdom, olive oil is more accustomed to it, and it is more in line with the taste, while in China it is mostly primary olive oil, which is more suitable for cold or noisy mixing or omelette, and is not suitable for frying steak;

3. Although the boiling point of butter is low, it is not easy for people to fry steak in butter, and they can master the maturity, and the fried steak will be more tender than the steak fried in olive oil, the taste is fragrant and not greasy, and the taste is better.

There are no such rules, you can fry whatever you like, soybean oil, olive oil, butter.

Olive oil is made from fresh olive fruit that is cold-pressed directly without heat and chemical treatment, preserving its natural nutrients. Olive oil is considered to be the most suitable for human nutrition among the oils discovered so far.

Olive oil and olive pomace oil have been used for thousands of years in the countries that accompany the Mediterranean coast and are known in the West"Liquid**"，"Queen of vegetable oils"，"Mediterranean nectar"The reason for this is its excellent natural health benefits, beauty benefits and ideal culinary use. Edible high-grade olive oil is a natural fruit oil juice extracted from the fresh fruit of virgin or ripe olive through a physical cold pressing process, (the residue is chemically extracted from olive pomace oil) is one of the world's woody vegetable oils in its natural form for human consumption.

Olive oil is different from other oils, there is a larger reed grinding its own smell, easy to cover up the taste of the ingredients themselves, the best olive oil comes from the cold pressed virgin of fresh fruits, its own fresh fruit fragrance not only does not steal the taste, for vegetables and fruits, white meat, grains, there is an unexpected flavor effect.

The ingredients themselves are fresh and high-quality, such as high-quality steak, then only a little olive oil and a little sea salt are needed, which does not mask the aroma of the steak itself, but also enhances the taste.

Neither. To fry the steak, he uses beef or salad oil. The oil used in the steak requires a high smoke point, its own fragrance is not heavy, and the oil-proof fragrance covers the aroma of the steak itself.

Olive oil is a typical low-boiling oil, buttery and milky flavor, and is generally used for the final stage of flavoring, so butter and olive oil are not used.

How to fry the steak: Wipe the surface of the steak with a paper towel, wipe the surface of the steak with a layer of sesame oil, cover it, and put it back in the refrigerator. About half an hour before frying, remove from the refrigerator and let it sit for 10 minutes, dry the sesame oil on the surface of the steak with a paper towel, sprinkle salt and black pepper and marinate for 20 minutes, and gently absorb the moisture from the surface with a paper towel.

Turn on high heat, heat oil in a frying pan, add the steaks, and fry until you like the heat.

Tip: Be sure to use high heat, burn the pan until it smokes, and fry the steak on high heat throughout the whole process. The high temperature allows the protein and sugar in the meat to react, which can produce more than 100 types of meat aroma.

15 Turning the dough once in 20 seconds, turning the dough every 15 seconds can keep the surface hot, and at the same time, the internal temperature will not be too high, and the gravy will be perfectly preserved. The steak is charred on the outside and tender on the inside.

In addition to the degree of snowflakes, the selection of steak meat should also depend on whether the meat color is high or not naturally ruddy, whether the fat color is white, and the thickness of the fat. Do not wash the steak before frying, just blot the surface with kitchen paper. Cut the raw garlic in half and rub it on top of the raw steak meat to add flavor to the steak.

Marinate the steak, vacuum-pack, put it in water below 80 degrees Celsius and cook it for a long time, and then take it out and fry it quickly, which can make the steak even in color and keep it fresh.