Can steak sauce be heated with kick paper?

Recommend a Mexican-inspired dish with a unique salsa and tender steak for a taste experience that is sure to leave you wanting to get started.

Props used: pan, lid, kitchen knife, crystal bowl, cutting board.

Main ingredients: 2 steaks.

Onion 1/2 piece.

Tomatoes: 1/2 piece.

2 green peppers.

2 red peppers.

Coriander 3 plants.

3 green onions. Garlic to taste.

Olive oil to taste.

Mayonnaise in moderation.

Yellow mustard to taste.

Montreal salt to taste.

Salad oil 1 small bowl.

2 scoops of bassamik vinegar.

Cooking steps: Marinate the steak.

Sprinkle Montreal salt evenly on an empty plate, then top the steak, then sprinkle Montreal salt on the outward side of the steak and marinate for five to ten minutes. (When buying a steak, the denser the texture of the snowflakes on the steak, the better).

Cut the ingredients. Diced onion, tomato, green and red peppers, coriander, green onions, garlic.

Make the salsa.

Pour the sliced ingredients into a crystal bowl, then add olive oil, lemon juice and mix well, season with salt and black pepper.

Make the salad dressing.

Squeeze one-third of the mayonnaise into a plastic bag, then add the yellow mustard, knead well with your hands and set aside. (The amount of yellow mustard is about half that of mayonnaise).

Fry the steak. Preheat the pan first, then fry the steak in the pan for about five minutes, no oil at first, add a little olive oil during the frying process, and remove the steak after it has changed color on both sides.

Let it stand. To prevent the beef from getting charred on the outside and undercooked on the inside, you need to let the beef sit for two to three minutes to allow the heat to flow from the outside into the inside. (For details on how to determine the internal temperature of beef, see the tips below this article).

Deep-fried steak. Pour in a small bowl of salad oil, put the crushed garlic into the pan, and when the garlic aroma comes out, add the steak that has been resting. (Fry the steak over high heat so that the oil doesn't get into the meat).

Paving. Spread the salsa onto the finished plate and the cut beef on top of the salsa. (We replaced the finished tray with a cutting board this time).

Closure. Squeeze in the salad dressing, sprinkle with a pinch of Monte Lou salt and olive oil, and finish with a spoonful or two of bassamique vinegar and the Mexican-style beef is the perfect finish!

The steak sauce can be heated with the kicking paper, and the tin foil is resistant to high temperatures.

The steak seasoning rack can be heated with the tin foil, and it doesn't matter if they heat it together, because the tin foil is not afraid of high temperatures.

Steak sauce can be heated with tin foil, just wrap the steak and sauce together in the foil and heat it together.

Steak sauce should not be heated with foil. If you heat the seasoning, it loses its original taste. You can grill the steak after it has been cooked. It tastes better by spreading the sauce again.

Yes, just hold the steak sauce in tin foil and heat it.

The steak is made with a variety of ingredients, and the flavor of this sauce is very delicious and delicious. If it is heated, it will make the steak mix and the sauce taste more delicious, and it can also be heated with tin foil. It should be noted that when only heating the sauce together, you must adjust the appropriate temperature and do not bake the sauce.

Because if the sauce is roasted too hot, it will be baked and burnt, and it will be no longer able to be eaten. This will affect the quality and nutritional value of the sauce, and it will produce substances that are harmful to health.

It does not need to be heated, and it can be used directly as a sauce marinade, and it can be used to fry chicken cutlets in steak sauce.

Ingredients: 400 grams of chicken breast, appropriate amount of broccoli, appropriate amount of mushrooms, 20 grams of steak sauce, 4 grams of cooking wine, 5 grams of light soy sauce, 3 grams of salt.

1. Handle the chicken breast well.

3. Add salt.

5. Add light soy sauce.

6. Grasp and marinate for one night.

8. Fry on one side for three minutes, turn over and fry.

The supermarket-bought steak sauce can be used directly when used, and the method is as follows:

Ingredients: Appropriate amount of steak, appropriate amount of mushrooms, appropriate amount of okra, a pinch of butter, appropriate amount of steak sauce.

1. Put butter in the pan and fry until the steak is medium-rare.

2. Fry the side dishes at the same time.

3. Fry on high heat for 90 seconds on each side.

4. Pour in a little steak sauce.

5. Serve on a plate.

It tastes better when heated.

Steak cooking process:

If it is an original steak, there is no marinated steak, but the original flavor of the steak and the space for the chef to play are retained, and in terms of cooking, compared to marinated steak, you need to marinate the steak before frying it to achieve the purpose of flavor.

The cooking process of plain steak is as follows:

Thaw the steak, break the tendon of the steak Marinate the steak Heat the pan and oil while heating the black pepper sauce package Steak off the pan Fry the steak Turn the steak over and add the milk garlic Remove from the pan and serve Pour over the steak sauce and serve.

It is best to heat it up, and it should be safe to eat when it is heated.

It depends on how you do it, you can use it without heating, or it tastes better when you use it as an ingredient or as a heat!

It does not need to be heated, and it can be used directly as a sauce marinade, and it can be used to fry chicken cutlets in steak sauce.

Ingredients: 400 grams of chicken breast, appropriate amount of broccoli, appropriate amount of mushrooms, 20 grams of steak sauce, 4 grams of cooking wine, 5 grams of light soy sauce, 3 grams of salt.

1. Handle the chicken breast well.

3. Add salt.

5. Add light soy sauce.

6. Grasp and marinate for one night.

8. Fry on one side for three minutes, turn over and fry.