Chicago beef
By VicentaLakin
This beef pelt, the ridges selected for steak, branded beef from the supermarket, is very tender. Make it nice and juicy. And it's a lot easier to cut a small fry than a big fry steak, and even new hands can cook beef with a sense of good taste, working in a way. As for the taste, I've chosen the chicago steak sauce for today, which is mainly black pepper, which is good, and which I like, which is the same way to fry。
Recipe Recommendations
- beef tenderloin 350g
- color pepper 150g
- Chicago steak dressing 10g
- white wine 15ML
- olive oil appropriate amount
- starch 1 teaspoon
- oyster sauce 1 teaspoon
- slightly spicy
- fried
- ten minutes
- simple
Steps for Chicago beef
1
Cows with ridges
2
Cut to two centimeters
3
Join the Chicago steak sauce
4
Then join the white wine
5
Full extraction and homogenization for 15 minutes
6
Pick it up and even it with starch
7
A few olive oil grabs at home, evenly。
8
When the boiler heats up, the olive oil is put in the salted beef grain
9
It's about 10 pounds more than a minute ago, and it's made of beef. Colour
10
Join the pelican turpentine turquoise
11
Finally, put the pepper in the plaque and get out
12
I don't think it's color enough to just put red pepper in it and put some green in it. More color。Chicago beef Make Tips
1. This dish requires a hot hot pot so that beef can fast-lock the moisture, and the overall duration is short, approximately three minutes, so that the beef is fresh and juicy. Beef pickles are also made with starch and oil in order to lock water, and meat is not adhesive at the time of the frying。