1, the simplest method of black pepper juice: add the above cream noodle sauce (butter melts, add appropriate amount of flour and water and mix well), chicken essence, black pepper particles and beef powder to make a paste. ?
2, the more complicated method is:
(1) Drain the oil, add the chopped green onion and saute until fragrant; ?
(2) release soy sauce, beef juice, sugar, salt, Shaoxing wine (red wine is the best), black pepper, tomato juice, and mushrooms. If it is too dry, you can add a little boiling water;
(3) Thicken a proper amount, while stirring, enough is enough.
Second, brown steak sauce (Sauce Espanole)
Ingredients: 50 ml of flour, onion 1 15 ml (smaller half), carrot 50 ml (1 root), celery 55 ml (1 root), brown beef bone soup? 750ml, a spoonful of tomato sauce (15ml), seasoning (fresh thyme and basil are chopped and wrapped in gauze).
Exercise:
1) Dice onion, carrot and celery;
2) After the oil in the pan is hot, add chopped green onion and stir fry for about 2 minutes, then add chopped carrot and celery and continue to stir fry for 2 minutes;
3) add tomato sauce, stir well, add flour, turn down the heat and stir fry with a spoon to make the flour golden yellow;
4) Slowly add beef bone broth, first boil it with high fire, then stew it with low fire for about 2 hours, and turn it with a spoon from time to time. Stewed juice can be filtered. When making steak dip, you can add seasoning such as salt and pour it on the steak.
Third, fry steak sauce.
Ingredients: beef soup) 350g), butter (15g), wine (preferably white wine) 30g, mustard (mustard) preferably French, or you can use domestic mustard juice) 10g, lemon juice (15g). 2 pieces of red onion, 3 pieces of garlic, 3g of thyme, 4g of rosemary, 2g of laurel leaf, 8g of honey and black pepper (preferably freshly crushed).
Practice: Chop the red onion and garlic for later use, melt the cream in the pot, stir-fry the red onion and garlic, black pepper, laurel, thyme and mussel, add wine, turn to low heat and cook until almost dry, then pour in the beef stock and continue to cook, then add mustard and honey to make the juice thick, and then pour in some lemon juice.
Fourth, red wine sauce.
Ingredients: 500g beef soup, 5g olive oil, 30g cream, 0/00g red wine/kloc-,0/5g red onion/kloc-,5g basil, 25g flour and 5g black pepper.
Practice: Chop red onion, chop it in a nine-story tower, stir-fry the red onion in olive oil, add red wine and cook for 40 seconds, then add beef stock, turn to high heat, stir while cooking, turn to low heat after boiling, and add black pepper. Add flour (preferably sieved flour) into the melted cream and stir well. Slowly add it into the stock, concentrate the boiled juice, and finally sprinkle with nine layers of tower crumbs.
Five, butter onion sauce
Ingredients: beef soup100g, cream 30g, red wine 30g, half onion, salt and black pepper.
Practice: Chop the onion, fry it in yellow oil until it turns black, add broth, red wine, salt and black pepper, and concentrate the cooked juice! This is relatively simple, but it tastes much worse. Imagine that when your house is decorated, you may be able to do experiments in a clean kitchen.
6. Fried filet mignon sauce
Ingredients: beef soup 350ml cream 1 teaspoon wine 30ml French mustard sauce 3/2 teaspoon Mexican Chili sauce 1 teaspoon lemon juice 1 5ml bacon1slice red onion 2 slices garlic 3 slices thyme 1/5 teaspoons rosemary 1/4 teaspoons bay leaf.
Production method:
(1) Chop the bacon and red onion and garlic for later use.
(2) Stir-fry butter and minced bacon in a pot, and add minced red onion, minced garlic, coarse black pepper, bay leaf, thyme and rosemary to stir-fry until fragrant.
(3) After adding wine, turn to low heat and cook until it is almost concentrated and dry, and then pour in the broth to continue cooking. Add mustard sauce, honey, Hungarian red pepper powder and Mexican Chili sauce, and cook until it becomes thick, thus obtaining the sauce. ?
Seven, red wine filet mignon sauce
Ingredients: beef soup 500cc olive oil, a little cream, 2 tablespoons red wine, 100cc minced red onion, 1 tablespoon flour, 2 tablespoons black pepper coarse powder, and appropriate amount.
Production method:
Stir-fry chopped red onion in oil, then add red wine and cook for 40 seconds, then add beef soup, stir while cooking with high fire, turn to low heat after boiling, add black pepper coarse powder, heat cream, mix with flour, and slowly pour beef soup and cook until it is thick, thus obtaining the sauce.
Eight, steak black pepper sauce
(1) First, the method of basic juice: raw materials: beef bones/tomato sauce/carrots/celery/onions/flour/thyme/Italian mixed herbs 1/ beef bones are put into the oven and baked for about 10 hours to brown.
(2) Mix the green vegetables with some tomato sauce powder and bake them in the oven to make them darker.
(3) Add water to the pot on the fire, add beef bones and roasted vegetables, then stir-fry spices and tomato sauce in another small pot, add strong fire and boil slowly, then concentrate the juice and filter. Basic juice can also be made simply: yellow juice powder can also be added with water. ?
Nine, the practice of red wine juice:
Ingredients: garlic 100g, onion 100g, onion 100g, 3 bowls of broth, half a bowl of red wine, butter 1/4, and half a carrot.
Cooking:
1, garlic, onion, carrot and onion are diced for later use.
2. Cut garlic, carrots, onions and onions into pieces and add butter to stir fry.
3. Add 3 bowls of broth and half a bowl of red wine to the fried vegetable material and beat it into juice with a blender.
4. Pour the cooked juice into the pot and stew for about 30 minutes to make Sharyabin steak sauce. It's simple. Gourmet dipping sauce column is one of the common sauces in western dipping sauce. Sharyabin steak sauce is mainly made of onions, which is very simple to make, but how to make Sharyabin steak sauce best depends on your own taste and habits.
The practice of French steak is introduced in detail:
Taste: salty and savory. Technology: Fried French steak. Material: Main ingredient: steak 500g.
Accessories: egg150g, bread150g, and wheat flour 50g.
Seasoning: 4g of salt and 3g of pepper. The characteristics of French steak: crisp outside and fragrant inside, fresh inside and red inside, fresh and tender. Teach you how to cook French steak and how to make French steak delicious. Beat the eggs evenly into egg liquid, remove the crust from the side of white bread, cut into rice grains, and mix with refined salt 1 g for later use.
2. Cut the steak into pieces, break it loose with the back of a knife, spread it with salt and pepper, dip it in dry flour, then drag it into the egg liquid, dip it in bread crumbs, cover it with a layer of tissue paper, and gently press it on the paper with your palm to make the bread stick.
3. Put 250 grams of cooked vegetable oil in a baking pan, heat it at 250℃ for about 5 minutes, adjust it to 200℃, put the cattle into the oil, fry it for about 5 minutes, turn it over for 10 minute, and take it out when the surface is brown.
4. Serve with spicy soy sauce or ketchup. Pie-food phase grams:
Eggs: Eating with goose will damage the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable for eating with turtles, carp, soybean milk and tea.
The practice of frying and grilling steak introduces the cuisine and its function in detail: home-cooked menu?
Taste: Salty and umami flavor technology: grilled steak and fried steak. Material: main ingredient: beef (lean meat) 100g.
Seasoning: 2 grams of salt and 50 grams of mustard oil will teach you to cook a roast steak. How to cook a roast steak is delicious? 1. Beef is baked in an oven preheated to 100℃;
Turn over after 2.5 minutes, and take it out after 1 minute;
3. Apply a small amount of salad oil on the grill and fry the beef surface brown with high temperature fire;
4. All the noodles should be fried evenly, including the sides;
Maturity can be controlled according to your own preferences.