Row] 1, bake dish in put olive oil, boiler does not want too hot. Put beefsteak 2, the area searchs after decoct good one side, decoct to 7 maturity can (can change ripe rate according to individual be fond of)
Cold beefsteak is called to issue loin on the west, also be called new York guest, because the ox issues lumbar carry momentum relatively phenanthrene force Sha Lang is much, this place flesh is so qualitative a bit thicker. The mouthfeel that nevertheless Leng Niu discharges on the west is fresh and tender, it is phenanthrene force beefsteak however not as good as. Eat beefsteak to pay attention to several degrees, look together Leng Niu discharges a few minutes on the west ripe delicious!
Ordinary simmer in water makes beefsteak also a lot of is pay attention to, want already can heat beef surface quickly, produce many flavor member, cannot make again their cellular wall burst, such, more aroma can be in guest mouth dissilient. This needs the experience of chef and craft. Do nevertheless when Leng Niu is discharged on the west, of the flesh unripe ripe spending is OK oneself hold, cold beefsteak is recommended on the west 4 to 6 minutes ripe. Cold beefsteak also calls Sha Lang beefsteak on the west, the beef pork meat of this place is qualitative fresh and tender, and juice is much, not decoct is too long otherwise water branch forces, taste dry dry. Mom net 100 divisions explode greatly: Hesperian loves to eat the beef of more unripe taste, because this bull kept for covering discharges oiliness moderate to take bovril slightly again, mouthfeel is delicious very. Oriental more favore 7 maturity, because be afraid of to blood is carried in seeing the flesh, because this thinks hematic water is less,had jumped over. So a few minutes ripe delicious the taste that still is him according to comes. Is the way of beefsteak of black any of several hot spice plants hard? A lot of people had not wanted to want his to do at all when dining-room eats beef, but some day, when wanting to eat beef immediately, return be flavour of black any of several hot spice plants, how does that do it after all? Buy a fresh beef to the supermarket rapidly, accordingly Mom network is small make up one starting hand, learn the way that Hei Jiaoniu discharges!
The practice that complete Hei Jiaoniu discharges! Should prepare data a lot of, enter goods rapidly! Advocate makings: Beefsteak 200 grams complementary makings: Xi Qin 50 grams, earth up a root 2, onion 50 grams, a kind of dried mushroom 3, garlic 10 valve, potato is right amount, lettuce a few, carrot is right amount condiment: Salt is right amount, often smoke a few, butter 20 grams, black peppery 45 grams, red wine 80 milliliter, olive oil 10 milliliter, wheaten flour 15 grams, soup-stock 150 milliliter [souse beefsteak] scatter equably on beefsteak two sides on black peppery control 40 minutes with saline souse [make burn juice] 1, get ready make the raw material that burns juice 2, olive oil is put in boiler, small fire, cent second join flour to break up fry 3, condense gallinaceous juice and water air to become bowl juice, fall into boiler, baked wheaten cake leaves in. Close fire to reserve [make juice of black any of several hot spice plants] 1, the burden in juice of will black any of several hot spice plants gets ready, reserve 2, butter is joined in cold boiler 20 grams, small fire makes melt, join earth up root and black peppery, fry a fragrance 3, join garlic powder, garlic powder fries golden color 4, put onion, fry make onion just ripe 5, put Xi Qin and bead of a kind of dried mushroom next, fry ripe 6, join red wine, boil gives sweet smell 7, join finally burn juice, salt, candy, a few often smokes mix colors to flavor 8, get ready distribute food: Potato mud and vegetable salad (allocate at will according to oneself taste) [decoct beefsteak] 1, bake dish in put olive oil, boiler does not want too hot. Put beefsteak 2, the area searchs after decoct good one side, decoct 1000 beautiful nets of Shanghai To 7 maturity can (but change ripe rate according to individual be fond of)