Chinese Food
Ten minutes fast food Kwai black bone
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First of all, there must be a good steak and a black pepper that must be freshly ground. The freshly ground black pepper is really different from the soulful one. It's better to use a cast iron pot. This time I used a Kunbo casserole to cook. I thought that the heat storage capacity of this pot was comparable to that of a cast iron pot. So I tried it. I didn't expect that the effect was very good. I finished the steak in less than a minute. The better the taste of the steak in the shorter time. Because the gravy was firmly locked. Beef. The Australian cereal steak I bought is delicious. Beef is very high in iron. Iron is necessary for hematopoiesis. So it's right to eat more beef if you want to replenish blood. It's very important for children to eat red meat.
Cooking ingredients
Cooking Steps
Step1:Beef processing - put the frozen beef into the freezer and thaw it, then take it out and heat it back naturally. Never wash it or beat it. It will affect the taste. You'd better use the kitchen paper towel to wipe the blood on the surface and fry it directly. I bought Australian cereal steak. It's a little thin and everything else is good. The snowflakes on the surface are also good. I only put a little Gallo olive oil. Olive oil is lower in calories and healthier than butter. So it's recommended to fry steak in olive oi
Step2:The pot needs to be heated. It's about a few minutes. A drop of water will be exposed and evaporated immediately, and then it can be fried. The best is the cast iron pot. The high temperature can be kept longer. This can keep the gravy from flowing out. The Kunbo casserole I used this time has a very good heat storage capacity. Those stainless steel pots are easy to paste. Put the steak directly after the pot is hot. Sprinkle black pepper and salt again. If the steak is too thin to sprinkle material, you can fry it immediately with salt and black pepper before entering the pot. Do not sprinkle it and marinate it there. It's going to lose gravy. . hold it with chopsticks to see if it's burnt yellow. Turn it over if it's burnt yellow. I didn't feel like I had time to do that. So I cut the beef and poured the Gallo olive oil and mixed it and fried i
Step3:. pan fried - turn it over and sprinkle a little salt with black pepper. This side can be sprinkled with a little more pepper because it won't turn over. Don't squeeze the beef. It will let the juice flow out. Just fry it flat. The joint with bone can be pressed with chopsticks a little. Even if the beef is thick, it's better not to turn it over frequently. The coking substance on the surface of beef is the reaction of protein and sugar after heating. It can make the steak more fragrant. If you have any juice, you can slant it over the steak with a spoon. It will be more delicious.
Step4:Put it in a wooden plate or a plate that can keep the temperature. Let the juice return to the beef. Remind black pepper again that it really needs to be ground now. When you fry the beef, you can cook noodles and broccoli. It's almost OK to put the beef in a plate that can keep the temperature
Step5:The frying time of beef depends on the thickness of the steak. You can master the time if you make it several times more. If it's thick, it's better to fry it in a clip on the side so that the gravy doesn't flow ou
Step6:Don
Cooking tips:1. Do not wash the steak with water. Just wipe the blood off with the kitchen tissue. Don't beat or pickle. All of these actions lose juice. 2. If you are too busy to put seasoning, you can sprinkle salt and black pepper before the pot is hot, and then fry it immediately. There are skills in making delicious dishes.
