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Black pepper steak how to make sirloin steak

1. Raw material 2. Put the sirloin steak (about 200g) into the marinade box, add salt, chopped black pepper, thyme and cooking oil, spread the marinade evenly on the sirloin steak by hand and marinate for a day. Wash the potatoes, peel them when cooked, and press them into mashed potatoes. 4 put the steak pan on the fire, heat it to 70% heat, sprinkle with a little cooking oil, put in the pickled sirloin steak, fry until the surface is colored, then turn and fry until the other side is colored, leaving the heat dish.

2. Prepare a marinade box with a lid, put in the sirloin steak, add sea salt, chopped black pepper, thyme and cooking oil, spread evenly on the steak and let stand at room temperature for 1 day. Wash the potatoes and steam them in a pot, then take them out and put them in a plastic bag and press them with a spoon to make mashed potatoes. Pour them out and set aside. Prepare the pan and put it on the fire. When it is 70% hot, add a little cooking oil and add the pickled steak.

3. Take a soup pot, pour in the right amount of water and bring to the boil. Blanch the potato and carrot over high heat. Remove and set aside. Take a pan, heat the salad oil until slightly hot, put in the sirloin steak, sprinkle salt on it, fry over high heat for about 1 minute until set, turn over, change the heat to the desired cooked degree, start the pan.

4. Choose beef tenderloin, or about 300 grams of beef (more or less see how much you eat) and cut into slices the size of your hand! Use a hammer after cutting. Loose (there is no special one, just use a hammer with a rolling pin! Then put it on a plate and dice the garlic, ginger and onions! We'll have to wait a little more.

Thank you for your advice on lamb chops.

Practice: wash the lamb chops; marinate the lamb chops with all the ingredients, preferably overnight; massage the lamb chops two or three times during the pickling process for better taste; dry the pickled lamb chops and wrap them in tin foil in the oven for 180 degrees for 40 minutes; then open the tin foil and continue to bake and color.

The method of making lamb chops is as follows: first cut the lamb chops into pieces, put them into a pot, add cold water, boil and blanch water until the lamb chops turn white. Wash hericium Erinaceus and soak in clean water for 2 hours, cut off the hard core in the middle, then scrub and squeeze repeatedly in warm water of 40 degrees, wash off the yellow of hericium Erinaceus, then put it into chicken soup or bone soup and steam for 40 minutes.

Practice: wash the lamb chops and set aside, cut off the spring onions and wash the white radish; after the water in the pot is boiled, first add pepper, then drop the lamb chop James water; after boiling for a minute, fish out the lamb chops, scatter the ginger and cut the white radish into cubes; put boiling water in the casserole and simmer the lamb chops, radish and ginger together for about an hour, then put salt.

Cut lamb chops into 5-7 cm sections, rinse with clean water, put in boiling water, remove foam, change water, add ginger, onions, garlic, onions, stew until 8 mature, add salt, stew until seasoned. Lamb chops are prepared, salt and pepper are made, and served with lamb chops; cut tomatoes and parsley, put into mutton soup, roll and cook. After eating lamb chops, let's have a bowl of delicious lamb soup.

Please click on the input picture to describe the mutton 1 kilogram seasoning salt 2 grams soy sauce 12 grams monosodium glutamate 5 grams sesame oil 70 grams pepper powder 1 gram charcoal roast lamb chops wash clean, cut into 3 cm square, 0.6 cm thick square. Wear it with silver cuttings or iron cuttings, generally add 2 grams of monosodium glutamate to soy sauce and stir well.

Soak two lamb chops in cold water and rinse thoroughly. Peel spring onion and ginger, rinse into slices, rinse with cold water of pepper, spices and fragrant leaves. Drain the sheep into the electric pressure cooker, add the right amount of water, add all the seasonings and a little salt, select the tendon function and turn on the switch. The cooked lamb chops are so soft and rotten that they can be torn into pieces. Peel the radish, wash it and cut it into pieces.

Preparation method of Black Pepper Sauce

The first step: to lay the foundation for flavor, the first step in blending black pepper juice is very important, you need to choose the right ingredients. Black pepper is the soul of this sauce, it is recommended to use freshly ground black pepper instead of pre-ground powder. Freshly ground pepper can release the strongest aroma and spicy flavor. You also need butter, onions, garlic, white wine and stock.

When the stock is mixed with the red wine, add the black pepper and simmer over low heat. As the temperature rises, the aroma of black pepper continues to release, intertwined with stock and red wine to form a mellow black pepper juice. To thicken the sauce, add a little flour or starch and stir well to make the sauce silky and smooth, wrapping each steak.

Materials for making black pepper juice: chopped black pepper, onion, garlic, butter, oyster sauce, light soy sauce, ketchup, sugar. First of all, let's wash the onions, remove the skin, and then cut them into small pieces. Then we put the onions and garlic into the cooking machine, and the garlic and onions are beaten until mashed. 4. Put oil in the pan, dissolve and add onion and minced garlic. Saute until fragrant. Add oyster sauce, light soy sauce, sugar, ketchup, and chopped black pepper.

Bring to the boil and seasoning, add noodles and stir well to introduce in detail the taste of black pepper juice: the production materials of pepper-flavored black pepper juice: ingredients: 500 grams of butter, 250 grams of black pepper powder, 100 grams of minced onions (or chopped onions), 100 grams of minced garlic, 100 grams of minced red pepper, 500 grams of broth, 50 grams of white sugar, 50 grams of monosodium glutamate, 150 grams of Meiji brand soy sauce and 50 grams of sand tea sauce.

The method of pepper-flavored black pepper juice introduces in detail the taste of black pepper juice: the production materials of pepper-flavored black pepper juice: ingredients: 500 grams of butter, 250 grams of black pepper, 100 grams of minced onions (or minced onions), 100 grams of minced garlic, 100 grams of minced red pepper, 500 grams of stock, 50 grams of granulated sugar, 50 grams of monosodium glutamate, 150 grams of Meiji brand soy sauce, 50 grams of sand tea sauce. The characteristics of black pepper juice: strong pepper, fresh salty and slightly spicy, slightly sweet.

Steamed sparerib melon, Coke yam, almond palace prawns, dry roast planed salt fish how to do?

Peel the yam and cut it into cutters. Soak in the water. Pour the right amount of oil into the pan, add the yam block, and fry until the yam skin is yellowish. 2 add shredded ginger and continue to stir-fry. Add the right amount of soy sauce and stir well. Add sugar and continue to stir well. Pour in the coke and pass the yam. 4 add the right amount of salt, bring to a boil and turn to a low heat. Burn until the soup is sticky and the yam is rotten.

How to barbecue meat

Control the heat: the control of the heat during the barbecue is very important. Use a medium to high temperature charcoal fire or gas flame so that the outer layer of the meat can be scorched quickly to form a delicious scorch layer, while the inside remains tender and smooth because of slow heat transfer. If you are using a grill, you can scorch the surface quickly at high temperature, then transfer to a lower temperature area and slowly bake to the desired ripeness.

Preheat the oven: preheat the oven to a proper temperature, usually about 200 °C. Preheating the oven helps to heat the meat more evenly, avoiding the occurrence of external coke and internal growth. Grilled meat: put the pickled meat on the baking pan to make sure there is enough space between the meat so that the heat can flow around the meat. Put the baking pan in a preheated oven and the baking time will vary depending on the type and thickness of the meat.

Seasoning at the right time: sprinkle cumin powder, chili powder, sesame and other seasonings when the meat is almost cooked to enhance the flavor of the barbecue, but should not be added prematurely to avoid scorching. Match vegetables with lettuce: use fresh lettuce leaves as a "bowl" to wrap barbecue meat, which is not only beautiful but also healthy. The freshness of lettuce can reduce the greasy feeling of meat.

Prepare meat: cut the meat into blocks or flakes suitable for roasting and remove excess fat and fascia. Too much fat will lead to too much flame when baking, affecting the meat quality and flavor. Pickling: pickling is one of the key steps in barbecue. You can choose different marinades according to your taste, such as salt, pepper, garlic, vanilla, lemon juice, olive oil and so on.

Barbecue: put the pickled meat on a preheated pan or grill. Put the barbecue in the oven, bake for a period of time, then flip the pieces to ensure that the meat is cooked evenly. According to your favorite barbecue taste, you can control the baking time according to your needs, usually about 10-15 minutes. Brush with sauce: when the meat is almost cooked, you can brush some barbecue sauce or seasoning sauce on the meat to add flavor.

It takes some skill and preparation to have a delicious barbecue at home. Here are some steps and suggestions to help you make a delicious barbecue at home: choose the right meat: choose the right meat according to your taste, such as beef, lamb, pork or chicken. Choose fresh and medium meat parts, such as steak, lamb chops, pork ribs or chicken wings.