What is bull s eye meat suitable for? How do you make beef eye?

Ox eye meat is suitable for making beef eye steak. Here is a list of ingredients and how to make them:

Ingredients: 1 piece of beef eye.

A pinch of olive oil.

10 grams of butter.

A pinch of black pepper.

A pinch of salt. 1 lemon.

3 asparagus. 1 sprig of rosemary.

4 tomatoes. 3 cloves of garlic.

Production Steps:1To prepare the dressing, coat the beef eye with black pepper, salt and grated lemon and marinate for a while.

2.Absorb the marinated beef eye meat, then add a little olive oil to the pan, fry the beef eye meat until it is seven ripe, do not put oil before frying, fry on both sides, and be careful with the paste.

3.Add 10g of butter and flip and fry the beef eye until golden brown on both sides.

4.Add the garlic, rosemary and tomato to the pan and sauté until fragrant, add the asparagus and stir-fry slightly.

5.Arrange the fried beef eye meat on a plate and add the sautéed ingredients on top.

These are the steps to make the beef eye steak, and when you taste this dish, you can taste the tenderness of the beef eye meat and the sweetness of the ingredients, which will make you have a long aftertaste.

Bull's eye meat. Generally speaking, it is more delicious to make a steak, after all, this piece is a movable meat, and in addition, you can also cut this part of the meat into thin slices to eat in hot pot.

How to eat ox eye meat The shape of ox eye meat resembles an eye, which is a high-grade meat, and its meat quality is very tender, suitable for shabu-shabu, grilling, frying and other cooking techniques, especially suitable for making steak. The fat content of the beef eye meat is high, red and white inlay, the fat and lean meat are mixed with marbling, and the taste is sweet and juicy, not dry. Suitable for cooking:

Shabu-shabu, grill, pan-fry.

Preparation: Prepare a piece of beef eye steak, an appropriate amount of black pepper, an appropriate amount of salt, and a lemon.

2. Put the steak into the refrigerator of 0-4 to thaw at low temperature, about 10 hours later, take it out and put it at room temperature to rewarm to achieve the best thawing effect.

3. After thawing, quickly rinse the front and back sides of the steak from clean water, then use kitchen paper to absorb the water and put it on a plate.

4. Heat a frying pan over high heat and add the steak.

5. Take 2 cm as an example (the common thickness of eye beef steak is 2 cm), fry the steak on one side for 1 and a half minutes, turn it over, sprinkle some black pepper and salt, squeeze some lemon juice on the surface and pour it on, and fry for another 2 minutes, the degree of doneness is between 3 and 5 minutes.

6. Turn it over again and sprinkle with black pepper and salt.

7. Prepare the plate Let the steak sit in a hot plate for 5 minutes to lock in the juices sufficiently.

Recommended recipe for beef eye Fried beef eye with green onion Ingredients: 250 grams of beef eye meat, 250 grams of green onions, 5 grams of sugar, 15 grams of egg white, 20 grams of water starch, a little thirteen spices, 10 grams of tempeh, 10 grams of sesame oil, 30 grams of vegetable oil, 35 grams of light soy sauce.

Method: 2. Cut the beef eye into thick slices of about 3 mm; 2. Add 20g light soy sauce, sugar, egg white and thirteen spices; 3. After mixing evenly by hand, add water starch; 4. Continue to grasp and mix evenly, drizzle with sesame oil, stir slightly with chopsticks, and marinate for more than 15 minutes; 5. Heat vegetable oil in a pot and add the marinated beef eye slices; 6. Stir-fry until the meat slices change color and mature; 7. Leave a little base oil in the pot, add the tempeh, stir-fry until fragrant, and add the green onions cut into hob pieces; 8. Stir-fry until the green onion is fragrant, and when the green onion becomes soft, pour in 15g light soy sauce and stir-fry for one minute; 9. Add the slices of beef eye, stir-fry over high heat for two minutes, then remove from the pan.

Normally, we will send hot pot. This kind of rind has some fo, this kind of rind has some fat, and this kind of rind has some fat, and the middle is all thin and very tender.

Beef head meat, also known as bull's eye meat, has different ways to make it according to each person's taste, so let's introduce you to a simpler one. The ingredients needed include: beef head meat, some salt, sugar and other ingredients, as well as cloves and peppercorns.

1.Wash the beef in warm water, put it in a pot and boil, add cooking wine, green onion and ginger 2In a large pot, put in the boiled beef head meat, add seasonings, salt, sugar, soy sauce and fill with water, and simmer for more than 60 minutes until it is rotten 3

Take out the marinated meat slices, put them in a wok, add a little water, salt and sugar to taste, shake the wok so that the meat does not stick to the pan, and put it on a plate after boiling.

Steps:1First of all, wash the beef eye meat with warm water, put the beef eye meat into the pot after washing, add cooking wine at the same time, and boil the green onion and ginger.

2.After boiling, put the bull's eye meat in the pot, add salt, sugar, and soy sauce to taste, then fill with water and simmer for about an hour. Cook rotten.

3.Finally, take out the slices of the beef eye meat in the pot, put it in the wok, add a little water, salt and sugar to taste, gently shake the wok so that the meat does not stick to the pan, and put it on a plate after boiling.

Home recipe for beef eye steak, the steps are as follows:

Ingredients: Bull's eye.

Excipients: salt, pepper.

Auxiliary tools: pots, tongs, knives.

1. First, sprinkle salt and pepper on both sides of the beef eye and marinate for a while.

2. Then add a little salt to the pot and fry slowly over medium-low heat.

3. Fry until about a minute and turn over.

4. Fry the beef eye meat on both sides until slightly browned, then remove from the pan and serve on the plate.

5. Then let the beef eye steak rest on a plate for 5-8 minutes.

6. In the last step, when the time is up, use a knife to cut the fried beef eye steak into small pieces and serve.

1. Put the beef in cold water and boil over high heat. Putting hot water in it will cause the beef to shrink and affect the texture of the meat.

2. After the beef is blanched, soak it in cold water, and then cut it into 3 cm cubes for later use.

3. For tomato soup, it is best to peel the tomatoes, and it is the most convenient and fastest way to bake them on the fire for 15 seconds.

4. Keep turning the tomatoes on the fire, and after 15 seconds, you can easily peel off a thin layer of skin.

5. Finely chop the green onion and ginger, and cut the onion, potatoes and tomatoes into hob pieces for later use.

6. Put oil in the pot, stir-fry the chopped green onion and ginger until fragrant, add the tomatoes and onions and fry them together, and the tomatoes are best fried to get the juice. Finally, add the potatoes and stir-fry.

7. Then add the beef and stir-fry together. Add bay leaves, a small piece of rock sugar, then pour in light soy sauce and rice wine. Stir-fry until the beef is tight and there is no blood on the surface.

8. Pour in the broth, submerge the beef, turn to low heat after boiling on high heat, and simmer for an hour and a half.

Ingredients: 270 grams of beef eye.

120 grams of carrots.

160 grams of white radish.

Roll green onion with 1 stick.

1 small piece of ginger. 2 star anise.

8 ml of cooking wine.

2 grams of table salt. Production Steps:1After the prepared oxeye meat is cleaned, you can soak it in water for 2 hours to soak out the blood in the oxeye meat, which can reduce the fishy smell and make the stewed oxeye broth more delicious.

2.The color of the soaked oxeye meat is obviously white, and after cleaning, cut it into large pieces, which can be slightly larger, because the oxeye meat will shrink during the stewing process, and it will be more enjoyable to eat meat in large pieces.

3.Cut the washed carrots and radishes into hob pieces.

4.Beef in a pot under cold water, add ginger slices and cooking wine to remove the smell, bring to a boil over high heat, skim off the foam, continue to cook for about 3 minutes, try to force out the blood and water in the beef, and then try to skim off the surface foam.

5.After blanching the beef, take out the beef, wash it in warm water, rinse off the foam on the surface of the beef, and don't use cold water, the beef encounters cold water, the meat becomes tighter, and the stewed beef soup is not delicious.

6.The pot of soup that blanched the beef can not be poured out, use this pot of soup to cook the beef, the boiled beef soup will be more delicious, put the cleaned beef pieces in the casserole, and then find a strainer to filter the blanched beef broth into the casserole, which can filter out some residues and foam, and the beef soup stewed with the original soup will taste better.

7.Pour more original soup into it, at least more than beef, add ginger slices, carrots, and white radishes to boil over high heat, and then add a little cooking wine after boiling over high heat. At this time, add cooking wine to better remove the smell, and after boiling, turn to low heat and simmer for 2 hours.

In short, the beef eye meat is suitable for stewing, and the stewed beef eye broth is delicious and nutritious.