What sauce is used to marinate steak, and how to fry it is better?

Whether steak is delicious or not is usually related to curing. I finally bought a good steak in the supermarket. If you don't want to be destroyed by yourself, let's see how the steak is marinated!

If you don't like curing, dry the water on the meat surface with kitchen paper and sprinkle with enough salt and chopped black pepper. Salt should be sea salt or rock salt, and black pepper should be ground into particles. Sprinkle more salt, not too evenly. Then pour in the right amount of olive oil and wipe it evenly, and you can go out of the pot.

If pickled, you can evenly smear chopped black pepper, 2 fresh rosemary sticks, 2-3 crushed garlic cloves and appropriate amount of olive oil on the surface of the steak, marinate for 30-60 minutes at room temperature, and then put salt before cooking to avoid putting salt too early, which will precipitate the water in the beef and make the steak very old.

If it is a super steak, it is basically made of sea salt, black pepper, olive oil, red wine and lemon juice, which can make the meat tender and keep the original flavor to the maximum extent. And generally speaking, sea salt, black pepper and lemon juice are the best partners for steak.

If the grade is poor, baking soda, loose meat powder, raw powder, eggs, etc. You can also use it. These ingredients and seasonings can improve meat quality.

Difficulty: pier cutting (primary)

Time: 10-30 minutes

List of ingredients

Imported beef tenderloin (snowflake) 5kg, chopped black pepper 10g, Meiji beef powder 15g, Le Jia beef juice 15g, Meiji fresh 10g, Arigennu 5g, thyme 5g, basil 5g, yellow cream 50g, raw flour 50g, chicken. 100g chicken powder, 50g celery, 50g carrot, 50g onion, 4 eggs, 20g brandy, 50g red wine, 1000g salad oil, 100g water, 50g peanut butter, 2g edible powder and 2g tender meat powder.

Cooking steps

1, I used frozen beef, which was frozen for 10- 18 hours.

2, do not completely thaw, you can cut in a soft frozen state, especially easy to cut. If you are good at cutting, you can thaw it all. If you use frozen fresh beef, freeze it before cutting it. My personal suggestion.

3, the cutting thickness is as shown above, personally like to customize the thickness.

4. After the steak is cut, put it into a large container for secondary thawing, and open it separately, not piled together, as shown above.

5. After thawing completely, beat both sides with a steak hammer.

6. To beat beef, you should beat the steak with a small thorn.

7. Slice carrots, onions and celery, add water to the blender and stir for about 1 min.

8. Pour the prepared vegetable juice into a container, add butter, brandy, red wine, Meiji beef powder, Meiji fresh, eggs, chicken essence, monosodium glutamate, Le Jia beef juice, thyme leaves, basil leaves, arigennu, chopped black pepper, edible powder, tender meat powder, raw flour, flour and peanut butter in turn, and then stir evenly by hand.

9. Add salad oil and mix well.

10, stir well, then put the steak piece by piece into the juice and put it in another container.

1 1. Finally, pour the remaining juice into the beef covered with juice and marinate for 3-5 hours.

12, I marinated for two hours, then put the cows in a fresh-keeping box, and took them out one by one and put them in a fresh-keeping box.

There is skill in cooking well, and every dish of mine has a little trick.