Chinese Food
Beef Wellington
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This is cheframsay's masterpiece. It's the main meat dish in Hel &; skitchen. The recipe is from cheframsay but slightly changed.
Cooking ingredients
Cooking Steps
Step1:Sprinkle the salt and pepper on the chopping board. Roll the beef on it. Roll it. Dip the salt and pepper wel
Step2:Put butter in the cold pot. Heat it slowly until the butter is completely melted. When the oil is hot, fry the beef if all the noodles are discolored. There are two purposes of this step. One is to fry the surface of the meat so that the internal gravy can be locked. The second is to prepare the surface of the meat first and then bake it so that the meat will not be too raw.
Step3:Take out the meat. Use kitchen paper to remove the oil on the surface of the meat. Let it coo
Step4:Cut mushrooms, garlic, melon seeds and pistachios (if you have a cooking machine, you can use a cooking machine to break them. Just remember to break them. Never make them paste
Step5:Heat the pot in medium heat without adding any oil. First, stir fry the pistachio and melon seeds. Then stir fry the garlic. Finally, put the mushrooms. Then add thyme, bamboo fungus powder, five spices, black pepper and salt. Stir fry for about 5 minutes, pour out the red wine. Then fry for 58 minutes. The water content of the mushrooms is almost the same. Don't get wet or too dry. Then leave the pot and cool down. (stir fry slowly in the whole process
Step6:Spread the plastic wrap on it. Then fold the raw ham slices on top of it. Then spread the cooled mushrooms on it. Put the cooled meat in the middle. Then roll it up. Seal it. Put it in the refrigerator for at least 15 minutes to shape.
Step7:Spread a fresh-keeping film again. Put the pastry on it. Put the shaped meat roll on it and roll it. Seal all the mouths. Seal it with the fresh-keeping film and put it in the refrigerator for 15 minutes to 24 hours. Be sure to seal it tightly. The tighter the seal, the better the shape.
Step8:Take out the meat roll and let it turn to room temperature as much as possible. Put egg yolk on the outside of the crust. Preheat the oven at 200 ° C. bake for 2025 minutes.
Cooking tips:Beef tendererloin, also known as fillet, is the tenderest meat on the beef ridge. It hardly contains fat. Therefore, it is very popular with friends who like to eat lean meat. Because the meat is tender, it is suitable for frying into 3 mature, 5 mature and 7 mature. We must use beenfillet. This part of meat can be eaten raw directly. So even if we achieve 3 or 5 maturity, there is no problem. I suggest that we achieve 5 maturity. Making such a good meat into 7 achievements is a little waste of pastry to choose. Don't prune it too hard. It's much bigger than the meat. It's better to remove the extra parts after the package. It's good for cooking.
