Chinese Food
Canadian rib eye steak, oatmeal and rice
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Rib eye steak is from the meat between the 6th and 12th ribs of the rib ridge, that is, the meat beside the beef bone. Generally speaking, frosted beef refers to here. The rib eye steak may not be as tender as the loin, but the meat on the side of the bone is always delicious. There are Q elastic and powerful tendons in the tender and oil sliced meat. It is chewy and tasty than Sharon. It also has rich and fragrant oil flowers. Canadian beef is a kind of beef that can be traced back. Every cow has an RF earring, which records the identity of the cow. Moreover, Canada has the most stringent beef grading standards in the world. Each piece of Canadian beef is graded from oil flower, maturity, meat color, fat color sense and meat texture.
Cooking ingredients
Cooking Steps
Step1:Peel the onions for use.
Step2:Wash and chop the shallots.
Step3:Wash and dice the carrots.
Step4:Cut off the two ends of the Holland bean. Remove the tendons. Cut into shreds. Chop the parsley. Chop the garlic into mashed garlic.
Step5:Heat the pan over medium heat. Add 1 tablespoon of oil. Stir in chopped onions and shallots until translucent. Add in mashed garlic and diced carrots. If the pot is a little dry, add some oil.
Step6:Wash and drain the oats and rice. Pour them into the pot and stir fry with vegetables.
Step7:Add cold water and chicken soup. Boil over low heat. Add raisins.
Step8:Cover the pan with oil paper. Cook for 10-15 minutes. Check whether the carrot dice and oats are soft.
Step9:Add green beans and Holland beans. Mix well. Cook for another 2-3 minutes. Add chopped parsley to finish the rice mix.
Step10:Heat the pan over high heat. Add 1 tablespoon oil and asparagus. Add salt and black pepper. Stir for several times.
Step11:Marinate the rib eye steak with salt and black pepper for 15 minutes, then put it into a hot oil pot and fry the steak. Fry the steak on both sides for 2-3 minutes. Medium heat is required.
Step12:The video uses balsamic vinegar. We can replace it with ordinary balsamic vinegar and 10 grams of white sugar. Heat the vinegar on a small fire until it is thick and pour it out for use.
Step13:Put the steak, asparagus and oatmeal rice in the plate. Put the grated cheese on the plate. Pour the vinegar over the plate. The Canadian rib eye steak, oatmeal and rice will be ready...
Cooking tips:Rib eye steak is very suitable for frying into a fully cooked state. The beef shrinks after frying. It will be naturally separated from the bone part. At this time, it can best show the crispy muscle and chewing taste of beef chops. There are skills in making delicious dishes.
