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How do you marinate your steak at home?

How to pickle the steak first of all, in order to ensure the best taste and taste of the steak, we need to thaw it naturally at room temperature and use kitchen paper to gently absorb the moisture from the surface. Next, we need to gently tap both sides of the steak with a knife on the back.

Ingredients: fresh soy sauce, garlic, ginger, onion, black pepper, some red wine inside, let the beef show the aroma of red wine, and finally repeatedly turn over the steak, so that its surface is covered with pickled materials.

Add red wine: in fact, China also likes to add cooking wine when curing meat, but in order to maintain the unique western flavor of steak, cooking wine can not be added, but red wine can be used instead, which can not only reduce the fishy smell of meat, but also increase the flavor of beef with wine flavor.

Ingredients: 1 piece of beef, half onion, 2 heads of garlic, 1 small piece of butter, a little black pepper, cut beef into half the size of a slap, pat loose with a glass bottle or meat hammer. Sprinkle salt and black pepper on the meat, wipe well on both sides and marinate for an hour or two. Chop up garlic and onions.

The seasonings used for pickling steak are as follows: raw materials: black pepper, salt, olive oil, western seasoning, egg white. Bought 8 jin of beef leg, cut into the thickness of the little finger, I like to eat tender, so cut thick. This is shown in the following figure.

Production steps: use frozen beef and thaw for 10-18 hours. Do not defrost all, soft frozen state can be cut, this is very easy to cut. Cut as the thickness of the above picture, I like the thickness customized. Cut the steak and put it in a large container to defrost twice. Open it separately, not into a pile, as shown in the picture.

How to pickle the steak

Wash the tenderloin, dry it with kitchen paper and cut it into slices of moderate thickness. Add proper amount of black pepper, salt and red wine, gently massage the steak with your hands and marinate for 15 minutes. Add a piece of butter, spread on the steak, seal with cling film and refrigerate for 20 minutes.

Add oil to seal the surface to prevent drying. Cover with plastic wrap and marinate in the refrigerator for more than 1 hour. 1 preheat the oven, heat up and down 200 degrees. Cover the baking pan with tin foil and put in a few slices of ginger and shredded onion. Put the pickled steak on top of the onion and brush the steak with vegetable oil or melted butter.

Steak pickling method figure 121 finally pour the remaining juice into the beef covered with juice and marinate for 3-5 hours. Steak pickling illustration 131 three spices. Diagram 141 I pickled the steak for two hours, then put the steak into the cling box and asked for a portion to be taken out and put into the cling box.

How to pickle the steak first of all, in order to ensure the best taste and taste of the steak, we need to thaw it naturally at room temperature and use kitchen paper to gently absorb the moisture from the surface. Next, we need to gently tap both sides of the steak with a knife on the back.

Ingredients: fresh soy sauce, garlic, ginger, onion, black pepper, some red wine inside, let the beef show the aroma of red wine, and finally repeatedly turn over the steak, so that its surface is covered with pickled materials.

How to marinate steak only when it is tender?

Beef tenderloin or outer tenderloin, wash and cut into two slices 1cm thick. Break the fascia with the tip of the knife. Tap twice with the back of the knife to soften the tissue. Put it in a basin and add 20 grams of water and 10 grams of cooking wine. Put on your gloves and massage the steak! Let the steak eat both water and cooking wine.

Choose steak: first of all, choosing a good steak is the key. Rib eye, west cold or ridge are all common choices. The meat of these parts is delicate and suitable for pickling. Prepare marinade: basic marinades include salt, black pepper and oil.

Be sure to knock several times. You can't stop as soon as you see the mark. You have to knock again. Loose meat hammer is used to loosen the meat fiber, making the steak taste softer and smoother, making it easier to taste when pickled.

Beat the cut beef with a hammer, break the tendons (give it a massage) or beat it horizontally and vertically with the back of the knife. Only in this way can the pickled beef be fresh and tender.

How to marinate a homemade steak to make it tender

1. Wash the tenderloin, dry it with kitchen paper and cut it into slices of moderate thickness. Add proper amount of black pepper, salt and red wine, gently massage the steak with your hands and marinate for 15 minutes. Add a piece of butter, spread on the steak, seal with cling film and refrigerate for 20 minutes.

2. How to pickle the steak first of all, in order to ensure the best taste and taste of the steak, we need to thaw it naturally at room temperature and use kitchen paper to gently absorb the moisture from the surface. Next, we need to gently tap both sides of the steak with a knife on the back.

3. Steak with sauce. Finally, pour the remaining juice into the beef and marinate for 3-5 hours. Then put the steak in the fresh-keeping box and take it out one by one and put it in the fresh-keeping box. Keep the juice in the container, and you can continue to marinate the steak next time.

4. Rinse beef tenderloin or outer sirloin and cut it into two slices 1 cm thick. Break the fascia with the tip of the knife. Tap twice with the back of the knife to soften the tissue. Put it in a basin and add 20 grams of water and 10 grams of cooking wine. Put on your gloves and massage the steak! Let the steak eat both water and cooking wine.

5, ingredients: fresh soy sauce, garlic, ginger, onion, black pepper, and some red wine inside, let the beef show the aroma of red wine, and finally repeatedly turn off the steak, so that its surface is covered with pickled materials.

6. Marinate the steak you want to taste better. At this time, you can pat the steak with the back of the knife, then marinate it with salt, garlic powder and baking soda for two or three hours, and then add a little lemon juice so that the steak will taste more delicious.

How do you marinate the steak to make it tender?

A steak with sauce. Finally, pour the remaining juice into the beef and marinate for 3-5 hours.

A piece of beef eye meat, beat the cut beef with a hammer, break the tendons (give it a massage) or beat it horizontally and vertically with the back of the knife, so that the pickled beef is fresh and tender.

Beef tenderloin or outer tenderloin, wash and cut into two slices 1cm thick. Break the fascia with the tip of the knife. Tap twice with the back of the knife to soften the tissue. Put it in a basin and add 20 grams of water and 10 grams of cooking wine. Put on your gloves and massage the steak! Let the steak eat both water and cooking wine.

Choose tenderloin for steak, which tastes more tender and tastes better. first, cut the tenderloin into 1 cm thick pieces along the grain.

Thaw the original Xileng beef in cold water until soft, wash away the blood (be careful not to take apart the package, thaw directly into the water).

How to pickle the steak first of all, in order to ensure the best taste and taste of the steak, we need to thaw it naturally at room temperature and use kitchen paper to gently absorb the moisture from the surface. Next, we need to gently tap both sides of the steak with a knife on the back.

The method of pickling steak

1. Wash the tenderloin, dry it with kitchen paper and cut it into slices of moderate thickness. Add proper amount of black pepper, salt and red wine, gently massage the steak with your hands and marinate for 15 minutes. Add a piece of butter, spread on the steak, seal with cling film and refrigerate for 20 minutes.

2. Rinse beef tenderloin or outer sirloin and cut it into two slices 1 cm thick. Break the fascia with the tip of the knife. Tap twice with the back of the knife to soften the tissue. Put it in a basin and add 20 grams of water and 10 grams of cooking wine. Put on gloves, massage the steak and let the steak eat both water and cooking wine.

3. The seasonings used for pickling steak are as follows: raw materials: black pepper, salt, olive oil, western food seasoning, egg white. Bought 8 jin of beef leg, cut into the thickness of the little finger, I like to eat tender, so cut thick. This is shown in the following figure.