2. Pickling: Wash the duck, brush it with a layer of soy sauce, then apply snowflake salt, and sprinkle ginger without pickling (based on 10 kg duck, 250g salt, 150g soy sauce, 250g ginger). The curing time is about 24 hours at 0-20 degrees in winter, 20-30 degrees 12 hours in spring and 5-6 hours at 30-40 degrees in summer.

3. Shaping: Wash the salted duck with clear water, cut off the duck's back, leave the main bone on the right side, clamp the duck's head with the left duck wing, bend the right duck wing and wing tip upwards, and lay the duck's body with bamboo pieces.

4. Baking: After the oil fume is completely burned, hang the molded duck back in the oven with an iron hook to face the fire and bake for 30-50 minutes. When the back is golden yellow and there is no water and duck oil to drip, it can be taken out.

5. Marinating: Based on the original brine, take 20kg of brine, add Gardenia (red sauce) 10 tablets, 5g of Arnebia euchroma (fried), 0/00-200g of white sugar 100g of cooking wine, appropriate amount of monosodium glutamate and 0/0 of sweet noodle sauce. Then remove the pot from the fire and soak the duck in the pot 10- 15 minutes.

Note: 1. Production of sugar color: take 75g of salad oil and 0/00g of white sugar, stir-fry with high fire first, then stir-fry with low fire, add water after foaming, and cook until golden brown.

2, the production method of purple grass oil: first put the oil into the pot to heat, put 5 grams of Arnebia euchroma into the oil and fry it, and then put it into the pot.

3. If the fragrance needs to be heavier, you can add a proper amount of licorice. If it is heavy, you can add a proper amount of Siraitia grosvenorii.

Practice of pork chop

Ingredients: 4 thick pork chops, each about 2 cm thick, a little salt and flour, 3 tablespoons olive oil, 8 garlic, dried rosemary 1 teaspoon. Exercise: 1 Pat the pork chops lightly with the back of the knife, sprinkle a little salt and lightly touch the flour.

2. Heat oil in the pot and fry the pig in the pot until both sides are golden.

3. Crush and peel garlic with the back of a knife, fry it in a pot until golden brown, and sprinkle with rosemary.

4. Pour out the excessive oil in the pot, add wine and vinegar and cook. After about 5 minutes, add wine and cook for another 5 minutes.

5. Add 1 cup chicken soup, cover the pot and cook for 5 minutes on low heat; In the meantime, you need to turn it over two or three times. If the soup is dry, you can add chicken soup as appropriate.

6. Transfer the pork chops to a heated plate, then dry the soup slightly with high fire and pour it on the pork chops. -Nutritional value: ribs-Apart from protein, fat and vitamins, ribs also contain a lot of calcium phosphate, collagen and bone mucin, which can provide calcium for children and the elderly. ...

Materials:

Carrefour or pricemart have beef tenderloin for sale.

Is the kind of 32 yuan /500g. Never buy that 16 yuan /500g "small steak" that looks neat.

A purple onion, a lettuce, an imported lemon, two tomatoes, and a cream salad as good as possible.

A grass-like seasoning called Tarigon, and fennel, these two things Carrefour or

Pricemart sells them all. Look for them in imported spices. The packaging looks delicious. Small bottles of black pepper.

Exercise:

Wash the raw steak with clear water, and then add sesame oil, light soy sauce and light soy sauce according to the ratio of 1: 1: 1.

Then put a small amount of dry red wine (as much as a small glass). Of course, if you have 30-year-old whisky at home, you can also put it.

A little, be careful, don't put too much wine), and shred the onion in moderation.

The right amount of sugar, monosodium glutamate, black pepper, white pepper and salt and pepper depends on your cooking talent.

Stir the steak with the above seasoning evenly, and soak the steak in the seasoning as much as possible.

Soak for 20 minutes. Of course, the longer you soak it, the better it tastes.

At the same time, wash onions, lettuce and tomatoes and cut them into filaments. The thinner the better, the smaller the tomato.

Put it in a large bowl and stir the salad later.

Then add a proper amount of blending oil to the pot, not too much, just like spreading eggs.

Heat the oil to 70% heat, put the cattle in a pot and fry them on both sides with medium heat 1 min until they are 70% cooked.

If you want to eat more cooked food, just adjust the time.

When the steak is out of the pot, sprinkle with tarregon, and you can smell it immediately, then add black pepper according to your own taste.

Finally, squeeze a few drops of lemon juice on the steak.

Then eat it while it's hot. Personally, I suggest eating in the kitchen, because once it gets a little cold, the taste will be much worse.

Eat one piece first, then fry the next. At this time, it is best to have a seal around to help you mix the salad, and you can add some.

There is sugar in the salad, so don't be stingy with the salad dressing. It's more delicious than Bi Qiu's.

If I can go to the kitchen of a western restaurant to see how their steak is cooked and what seasoning is used.

That would be great.

However, the super steak enjoyed by this seal tastes very good, and the gap between it and the sirloin steak served in 200 yuan may be only.

As for the raw materials of steak, 200 yuan can't enjoy a 250-gram steak every day, not enough.

Or do it yourself and eat as much as you want.

It is suggested to buy a better pot and better kitchen conditions, otherwise the atmosphere of western food will be gone.

First, three elbow flowers were steamed in the microwave oven, and then two small packets of pineapple cake were unpacked.

I bought a new non-stick pan because I committed a crime against the wind, so I tried it a little and fried an egg first, and the effect was good.

Start cooking steak

The key is the knife method.

Cut the steak thin. . . Thin. . . .

Add some slippery meat powder before curing beef.

Then there is pickling. . .

Use soy sauce, black pepper juice and sand tea sauce.

Taste for half an hour.

If there is no blending oil, it is best to use lard.

60% oil temperature

Put it in a pot or pan and start cooking.

Fry on one side for about 2 minutes.

hand over

Fry for another 2 minutes.

Turn it over again

Stir fry for one minute.

and

Stir fry for one minute.

Lift the pot

Pour in black pepper juice or tomato juice.

Cage

Conveniently opened a can of coke.

Selection of beef

The book says that beef is best beef tenderloin, but the supermarket I went to didn't have beef tenderloin, so I used a large piece of beef forest instead. The focus of beef selection is ruddy color, crystal clear and tender muscles, and try not to have fat and tendons.

Note: because steak can't be fried for too long, the quality of beef is very high. Fat meat is not delicious, and tendons are not rotten, unless you want to practice your mouth. For the convenience of slicing, it is best to choose a whole piece.