Grilled steak with green onions
By WyattHeller
The entrance is smooth and tender, and it tastes like fish meat. The soup is rich and the aroma of green onions is overflowing.
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Steps for Grilled steak with green onions
1
Everyone in the platoon carefully uses the jagged areas on the back of the knife to knock it once. Don't be lazy, knock it carefully. Knock on both sides. The longer you knock, the more tender it will be. It tastes good because the fiber is interrupted.
2
Put egg white, black pepper, ginger juice, and pickle with a little salt. To pursue a better realm, use tender meat powder. Some people say that tender meat powder is not good, but in fact, I don't know, I used it!
3
Wash the chives and chop off your waist.
4
Each one in the big row is evenly patted with starch. If it is photographed, it will be more uniform to pat it with your hands.
5
Heat the oil to fry the steak into shape. If the water inside is not lost, it will not dry. Don't burn too much, just set it.
6
Fried steak. At this time, you can eat it with salt and pepper.
7
Pour out all the oil in the pan, spread the spring onions, fry it, add the large ribs and cover it, and simmer for one minute at the lowest heat.
8
Add one tablespoon of cooking wine and one point and five tablespoons of light soy sauce, one point and five tablespoons of soy sauce, two teaspoons of sugar, and half a bowl of stock, mix into juice and pour.
9
Bring the heat to the boil and boil the soup over medium heat to make it rich. Roll over once in the middle. Drain the soup.Grilled steak with green onions Make Tips
Afterwords: 1. After beating the big row, the fibers will be tender when they are interrupted, so if you are not tired, hammer for a while longer. Traditionally, Shanghainese use wooden sticks similar to rolling pins, but my landlord is. 2. Shanghai food is thick and red with thick oil sauce, but don't cook this dish dark. It's still golden and appetizing, so I put more light soy sauce and less old soy sauce. I wasn't used to eating too sweet, so I only used two teaspoons of white sugar. It is said that Shanghai uses rock sugar to grab it. 3. Deep-fry the large rows over high heat and are already cooked, so don't stew them on low heat when simmering, as long as they are similar to collecting juice over medium heat. Don't cook it too long, it will grow old if it is too long. 4. When marinating the steaks, add a teaspoon of salt, and then make sure not to put salt. I also added salt for the first time, but it turned salty. If you eat big salt, try it when you finally collect the juice, add it when it is weak, and never add it to the soup.