Fried steak

1

Pickled steaks: beef with a layer of olive oil, a flat salt and, finally, a layer of black pepper. Beef rolls with the same olive oil, salt, black pepper. Pickle half an hour. (Note: Don't spill too much salt, and you'll get soup later

2

Preparation of food item one: onions, garlic shredded, carrots, cucumber cut into flowers, pasta, a bowl of ketchup。

3

Preparation of food item two: tomato cut-off。

4

Put the tomatoes in the juicer, add a little water, and make them stand-by tomatoes。

5

I'm gonna use the juicer to squeeze the tomato mud。

6

Soy sauce: put a little olive oil in the pot; put in good onions and garlic fragrances; pour in well-pressed tomato mud; put in a little salt; put in proper white sugar. Finally, a small amount of starch is added to make a thicker tomato sauce。

7

That's good tomato sauce, spare。

8

Cook pasta: 8 minutes after the water starts to boil。

9

Fried steaks: The oil must be hot, the oil must be hot and then put into olive oil, and the steaks must be fried for three minutes, three minutes on the flip side and three minutes on the back side. (Note: I'm cooking with an electric pan, you can fry with a flat pan, it's always important, it's gonna be a long one, it's gonna be three minutes on each side, and it's very young, and you can, of course, decide on the size of your steak

10

Heated steaks on gas stoves; boiled pasta, fried eggs, cooked steaks, carrots, cucumber flowers, and finally made tomato sauce. It's done。

11

• A map of the products produced; a glass of fresh black bean sesame, with a healthy and nutritious meal for the children。

There are many kinds of steaks, and today I share my own. It's the first time I've ever written a recipe. Point one for steaks: it's very important to pick beef, and bad beefs fail, and there's a situation where steaks don't bite. You have to choose the best beef. I make steaks with beef that buys "new and fast" brands, either on the outside or on the inside. Whatever brand you buy, make sure it's good beef, because the selection is too important. Two points for steaks: steaks are very important, they can't be cooked for long. Steaks are too old to bite. It's my experience to fry three minutes each on the back of the oil. And of course, you'll have to decide how much time you're going to fry, depending on the size of the beef. Three points for steaks: steaks are often thawed when taken out of the fridge, and beef is soft before they can be cooked, if there is no heat imbalance in the steak, which affects its taste。