The veal veal

1

Prepare all the materials

2

Dutch beans wash away, potatoes cut off and corn wash away. And the mushrooms and so on

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Steaks are naturally unfrozen, with a small amount of salt on the surface, placed on kitchen paper, and room temperature is still available

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Make a pot of fresh water, add a little salt to the water, and make Dutch beans

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(b) The extraction of watered Dutch beans in prepared cold water and across cold rivers

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(a) The same method of handling potatoes, corn and other vegetables

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The platoon was kept silent until there was no blood leak, and the surface was covered with paper in the kitchen, which was very clean

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Scratch the steak with garlic

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The oven preheats 160 degrees. A plate of steaks will be put in the oven for heating. The cast iron pot heats the fire, without the oil. Burned to smoke and put into steaks

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(a) A frying of about 30 seconds and 1 minute, turning the steak over

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When both sides are cooked, the steaks are caught with chopsticks, and where there is fat oil on the edges are fried

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(b) The roasted cattle are released into preheated plates and continue to roast in the oven for 6-8 minutes

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Mushroom slices, garlic slices, onion slices

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Save bottom oil in the pot. If there was more oil coming out of the steak, you could pour some of it. Add garlic chips and onions first, and the little fire is fried. (a) Splendid, transparent colours, fire, Dutch beans, mushrooms, potatoes

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(a) A slight turn-off with salt

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Add black pepper

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Pick up the pot, fill up the gravy in the steak that just came out of the steak, and if you like it, you can eat it。

1. Thaw the steak naturally; do not use a microwave to speed up the thawing process. Before cooking, make sure the steak is at room temperature. 2. You can lightly pound the steak with a meat mallet according to personal preference. If you don't have a meat mallet, you can use the back of a knife. 3. Only rub a small amount of salt on the surface of the steak; do not use too much. 4. Before cooking, rub the surface of the steak with garlic. This allows the garlic aroma to seep into the meat during frying, creating a richer fragrance. 5. You must use a thick-bottomed pan or a cast iron skillet to pan-fry the steak. 6. Some people like to add olive oil or butter to the pan before frying. I do not recommend this; olive oil is not suitable for high heat, and butter can overpower the natural aroma of the beef. If you must use butter, try to use mild-flavored butter. 7. Heat the pan until it smokes before adding the steak. Use high heat to instantly sear the surface, locking in the steak's flavor and juices. 8. My steak is less than 2cm thick, so I cooked each side for less than a minute. Therefore, do not cook for too long. 9. After pan-frying both sides until golden brown, place the steak on a pre-warmed plate; do not place it in a cold spot. 10. Adjust the specific roasting time and temperature according to the actual situation. After roasting, let the steak rest in a warm place for a few minutes to allow the juices to redistribute, ensuring it is juicy.