What is the correct way to marinate steak?

Honey Steak

Marinate: (1 kg steak)

1. 60ml light soy sauce 2. 2 tablespoons minced garlic

3. 2 tablespoons minced ginger 4. 2 tablespoons Shaoxing wine

5. 2 tablespoons raw oil 6. 2 tablespoons honey

7. 1 tablespoon lemon juice

Marining method:

Thaw 1kg steak, clean it and wipe dry. Use a meat mallet to loosen the steak. Mix the marinade and the steak together in a double-layer food bag and mix well. And squeeze out the air in the bag. Try to keep the food bag in a vacuum state (so that the steak can absorb the marinade evenly after being pressurized), tie the mouth of the bag and place it in the refrigerator to marinate for a day. Can be grilled or baked in the oven.

Steak with Western Sauce

Marinate: (1 kg steak)

1. Tomato sauce 60ml 2. Tomato sauce 2 tablespoons

3. 2 tbsp minced garlic 4. 2 tbsp white wine

5. 2 tbsp lemon juice 6. 2 tbsp yellow plum jam

7. 1 tbsp black pepper 8 . 2 tablespoons of oil

Marining method:

Thaw 1kg of steak, clean it, wipe it dry. Use a meat mallet to loosen the steak. Mix the marinade and the steak together in a double-layer food bag and mix well. And squeeze out the air in the bag. Try to keep the food bag in a vacuum state (so that the steak can absorb the marinade evenly after being pressurized), tie the mouth of the bag and place it in the refrigerator to marinate for a day. Can be grilled or baked in the oven.

Satay Steak

Marina: (for marinating 1 kg steak)

1. 40ml light soy sauce 2. 2 tablespoons peanut butter

3. 2 tablespoons minced garlic 4. 1 tablespoon curry powder

5. 2 tablespoons honey 6. 1 tablespoon sesame oil

7. 1 teaspoon salt 8. Raw oil 1 tbsp

Marining method:

Thaw 1kg steak, clean it and pat dry. Use a meat mallet to loosen the steak. Mix the marinade and the steak together in a double-layer food bag and mix well. And squeeze out the air in the bag. Try to keep the food bag in a vacuum state (so that the steak can absorb the marinade evenly after being pressurized), tie the mouth of the bag and place it in the refrigerator to marinate for a day. Can be grilled or baked in the oven.

Curry Steak

Marinate: (for marinating 1 kg steak)

1. Curry sauce 2 tablespoons 2. Light soy sauce 2 tablespoons

3. 2 tablespoons of sugar 4. 2 tablespoons of raw oil

5. 3/4 teaspoon of salt 6. 2 tablespoons of minced garlic

7. Half a teaspoon of chili powder 8 . One teaspoon of lemon zest

Marining method:

Thaw 1kg of steak, clean it and pat dry. Use a meat mallet to loosen the steak. Mix the marinade and the steak together in a double-layer food bag and mix well. And squeeze out the air in the bag. Try to keep the food bag in a vacuum state (so that the steak can absorb the marinade evenly after being pressurized), tie the mouth of the bag and place it in the refrigerator to marinate for a day. Can be grilled or baked in the oven.

Black pepper steak

Marinate: (1 kg of steak marinated)

1. 1 tablespoon of crushed black pepper 2. 1 tablespoon of tomato juice

3. 2 tablespoons of sugar 4. 2 tablespoons of raw oil

5. 40ml of white wine 6. 2 tablespoons of minced garlic

7. Half a teaspoon of salt 8. Oyster sauce 1 tbsp

Marining method:

Japanese Steak

Marinate: (1 kg steak)

1. Japanese soy sauce 40ml 2. Sesame paste 2 tablespoons

3. 2 tbsp minced garlic 4. 2 tbsp Japanese sake

5. 2 tbsp minced ginger 6. 1 tbsp sesame oil

7. 1 tbsp sugar 8. Raw oil 1 tbsp

Marining method:

Garlic and black pepper steak

Ingredients: steak, onions, garlic meat, butter, crushed black pepper, refined salt.

Preparation method: Cut the onion into thin strips and set aside.

Chop the garlic meat into minced garlic, rub the steak evenly, sprinkle with seasonings and marinate for a while. Heat the frying pan over high heat for 2 minutes, add 1 tablespoon of oil, add butter and heat for 1 minute. Add onion shreds and stir-fry slightly, then place around the frying pan. Place the steak in the center, fry over high heat for 2 minutes, flip and fry for another minute and a half, sprinkle a little black pepper on the noodles and serve. Can be eaten with hot vegetables.

Homemade innovative dish: Chinese steak

Steak is a Western-style dish, and its selection of ingredients and preparation methods are very particular. However, its raw materials are easy to obtain, economical, suitable for people's taste habits, and easy to make in ordinary families. The production is now introduced as follows for reference.

Ingredients: 1000 grams of fresh beef (glutenless), 50 grams of dried shrimps, 50 grams of pickled mustard, 100 grams of eggs, appropriate amounts of cornstarch, raw oil, oyster sauce, soy sauce, and chopped green onion.

Preparation method:

1. Wash the chili powder on the surface of the mustard, then mince or chop it with beef and shrimp noodles respectively, mix and then add eggs. Add cornstarch, raw oil, soy sauce, etc., stir evenly, then divide into 10 portions, flatten with your hands, trim the edges, or press into a square shape with a small square mold.

2. Heat up the frying spoon, add an appropriate amount of oil to heat, add the beef steak, fry until both sides are golden brown, take it out, drain the oil, divide it into small plates, and put it on Add a little oyster sauce and chopped green onion, put it in a steamer and steam it for about 5 minutes. Once the flavor is absorbed, take it out and serve it while it's hot.

Steak is the highlight of Western food. How can we make it delicious? Master Ding Mingzhe "teaches you" four key points, and prepare to take over——

◆ Prepare two necessary utensils: a suitable pot and tongs or chopsticks. Generally, non-stick pans are not used for frying steaks. It is best to use thick cast iron pans made in Germany and the United States. Because the non-stick pans are too thin, the heat reaches the steak directly and the original juice of the steak evaporates quickly. Tongs or chopsticks are tools used to test the doneness of meat steaks.

◆Preparation of steak before cooking. Generally, if you are frying steak for dinner, it is best to take it out of the freezer of the refrigerator in the morning and place it in the crisper box of the refrigerator. After returning home in the afternoon, take it out and defrost it at room temperature.

Before serving, use a clean towel to dry the blood on the surface of the steak and serve it on a clean plate. Then pinch a pinch of salt and sprinkle it on both sides of the steak, and then pinch a slightly larger pinch of black pepper and sprinkle it on both sides of the steak.

◆There are steps for frying. You don’t need to put too much oil in frying the steak. It should be heated evenly. If the steak is the fleshy part, there will usually be oily spots (i.e. the part with more fat). You need to fry the oily spots first, that is, place the sirloin steak upright to fry. Removing excess oil also allows the steak to be fried more beautifully. When the oil is fried until golden, it can be fried flat. Note that the fire should be low, so that there is a slight crisp sound and a small amount of smoke when frying.

◆ Check whether it is raw or cooked. Pan-fried steak is different from our Cantonese stir-fry. The steak cannot be turned frequently, so you need to know how to distinguish the rareness of the steak. The cross-section of grilled meat can be roughly divided into three layers. If it is three-mature, all three layers will still be red; if it is five-mature, the sides of the meat will be white and the middle part will be more red; if it is seven-mature, the middle part will be less red. analogy. Because there are a variety of raw and cooked foods mixed in the family refrigerator, for the sake of hygiene, Master Ding recommends that family diners eat steaks that are seven-cooked or above.

Pan-fried pork chop with peach juice [American style]

Pan-fried pork eye steak, plus sour and sweet peach juice, with a Southeast Asian flavor and a rich flavor The attractive, golden and moist peach kernels are the best enjoyment for both taste and sight.

Main ingredients: 1 piece of pork eye steak (about 200 grams)

Marinate: shredded mixed vegetables (carrot, onion, celery), 2 bay leaves, black A few peppercorns, brandy, salt, sugar, chicken essence, oil, water, egg white, cornstarch, light soy sauce

Side dishes: mashed potatoes, broccoli, fresh mushrooms, carrots and olives

Juice: peach juice

Other seasonings: edible oil, butter, white wine

Method:

1. First use mixed cabbage shreds (sweet Bamboo shoots, onions, celery), bay leaves, a small amount of black peppercorns, add brandy, salt, sugar, chicken essence, oil, water, egg white, cornstarch and light soy sauce to marinate the pork chop.

2. Heat a pan, add oil, put the pork chop into the pan and fry until it turns brown, then flip and fry the other side until fully cooked and serve on a plate.

3. To make the juice, first cut the canned peaches into cubes and beat a small amount of peach juice into a puree with a blender (you can also beat it by hand if you don’t have a blender). Cut some peach pieces and set aside. Heat a pan, add butter, sauté chopped onions, then add light cream, peach puree and peach dices, white wine, salt, and chicken powder and mix well. Finally, add soft butter and mix well.

4. Mix with the side dishes, spread the juice on the pork chop and serve.

Braised prawns with butter and champagne sauce [French style]

Fresh shrimps are delicious and smooth in texture. They are a favorite New Year dish for many people.

Originally, the prawns were cooked in the French way, paired with a fragrant butter champagne sauce, and then mixed with mango salsa (small granules) to make the shrimps even richer in flavor!

Main ingredients: Several large shrimps (depending on the number of people and the food intake of each person)

Side dishes: Mango salsa (mango granules)

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