Steak, steaks, steaks, not recipes recipe-Chinese Food-best chinese food recipes-cooking food

Steak, steaks, steaks, not recipes

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A man who can't cook instant noodles and doesn't know how to use the fire at home. He has been married for more than a year. Now the best thing is to fry steak. There are two reasons why I like to eat meat and make it super simple. In fact, marry a naive boy. Watch him grow up for you. Change slowly. Although there are quarrels and disagreements in the process, there are too many unhappiness. But when you calm down and look at the person in front of you, you find that he is still trying to change. Only he needs time. Then give him more time. We are a tree. I am a root. As long as the root is here, how far can the branch fly? It will fall eventually Belong to my soil. Honey, take your time

Cooking ingredients

beef:casual

black pepper:moderate amount

olive oil:moderate amount

salt:moderate amount

Cooking Steps

Step1:The steak with bone thawed at room temperature.

Step2:This steak was purchased from Horqin beef Wanliu branch, opposite to ZhongGuanCun No.3 primary school. There are many branches in Beijing. It can be reviewed by the public. It was purchased from the same butcher's shop as the & quot; Cucumber Strips & quot; used in the steak mash in my album. Cucumber is the tenderest part of cattle. It's not very tender today. But it's no problem with a good mouth. It's original. It's fragrant on the lips and teeth. It's rich in butter. Because steak is fat, it's not only black pepper, but also cumin pepper. It's matched with butter. It's goo

Step3:Defrost the steak. Massage with proper amount of black pepper and sea salt until the sea salt is absorbed. The black pepper fits the steak. The shaking will not drop. In this way, the surface layer of black pepper will be delicious.