Chinese Food
Fry the steak in five minutes
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Don't you know what to eat at the party? What about dishes that can't be made all over the table? In case the dishes don't suit the taste of friends, how embarrassing should they be? All the worries are not a problem. Let's make steak. You don't need to know how to cook a table. You don't need to worry about not being luxurious enough. I'd like to treat my friends with steak. There's nothing more dignified than that.
Cooking ingredients
Cooking Steps
Step1:Please put the steaks in the freezer and defrost naturally. Keep dry. You can sprinkle a little salt to marinate in advance. You can also sprinkle salt when eating.
Step2:The steak pot is hot. It's white smoke. The butter melts. I shaved the oil from the beef. If not, it's OK to use ordinary cooking oil. Put in the steak. Don't fry over low heat.
Step3:Fry over low heat until the gravy seeps from the surface of the steak. Change to medium low heat. Turn over and continue. The specific frying time depends on the thickness of the steak. I fry it for about 2 minutes on one side.
Step4:If the steak is thick, you can use a clip to hold it. Fry it on the side. This will better lock the gravy and prevent loss.
Step5:After the beef is fried, it can be put into the oven and heated at low temperature. Avoid the cold. Affect the taste.
Step6:Blanch the broccoli in hot water for 30 seconds and take it out to control drying. When blanching, you can also add a little salt and 2 drops of olive oil. This will not only have some flavor, but also make broccoli more green. When the vegetables are well matched, the steak can be put into the plate and eaten.
Cooking tips:1. Choose steak. It's better to choose the fresh meat that appears to be cut in the supermarket cold store. Or import fresh, cut and plastic frozen steak. Don't buy supermarket pickled ones. One is not fresh enough, and most of them are cut thin for taste. In addition, it will be pickled for a long time and covered with all kinds of sauce. 2. When cutting steak, don't cut it too thin. Many friends think it's thin. It's easier to fry it. In fact, it's not good if it's too thin and too thick. It's easy to fry the steak too thin, lose the taste and drain the gravy too fast. It's too thick. It's scorched outside. It's still raw inside. I personally think it's better to cut it. 12cm thick. 3. When frying steak, the pot must be hot. The best way to heat the pot is to let out a little white smoke. Only when the pot is hot enough, can the water in the steak be locked instantly. It will not drain and dry. 4. After the steak is fried, if you don't eat it immediately, you can also put it in the oven. Heat it at low temperature. But it's not easy to take too long
