牛扒做法(English)

(Ingredients) Steaks about 25mm (1 inch) thick; the choice is yours.
Salt, pepper, garlic salt, or other spice.
Cooking oil.
Water and lemon juice.
Sometimes butter makes for a better steak.

(Steps) Rinse steaks with cold water, pat dry, and then attack them with a table fork, stabbing them all over, turn over and attack the other side. Now sprinkle salt and pepper over one side and rub in well, using either your fingertips or the back of a spoon. Turn meat over and repeat on the other side.
Pour some cooking oil into a frying pan and heat up to medium heat, pack meat into pan and put a lid on it. Leave for one minute, remove from heat and wait until the sizzling stops before opening the lid. Flip meat over with a spatula or egg lifter, replace the lid and return to the heat for about ninety seconds.
Once again remove from heat, wait for sizzling to stop, lift lid, flip over, dust with just a hint of garlic salt or other spice of your liking, close the lid and return to the heat for five minutes. Remove from heat as before, wait for sizzling to stop, open lid, flip meat, dust that side with your spice and return to heat with lid on. Wait another five minutes, remove from heat and wait for sizzling to stop, take out your meat and eat.
This is the basic method and will ensure juicy, well-done steaks or chops. Cook for a shorter time if you want rarer meat.
Stabbing the meat with a fork makes channels in the meat, the ends of which are spread with seasoning when you rub it. These channels fill up with the juices of the meat.
Try it once and you will wonder why anyone uses any other method to cook steak!

(Tips) If the pan dries out, add a half cup of water to which a squeeze of lemon juice has been added, not more oil! Allow the water to evaporate away by opening the pan after the sizzling has stopped and holding it over the heat until it has all disappeared. Then close the lid and keep over the heat for about thirty seconds.
The reason for removing the pan from the heat and waiting for the sizzling to stop is to ensure that the cooking oil does not spatter all over the place and burn you.

Western-style food beefsteak cow willow tree manufacture - Australia cow willow tree procedure [chart]






cdcd.scol.com .cn Time:On January 23, 2006 15:38: 52 Origin:









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Australian cow willow tree manufacture method (beefsteak manufacture series):
Raw material:
Australian cow willow tree 200 grams; Vanilla butter 25 grams; Pepper juice 50 milliliters; Potato strip or other potato 1 package; Season vegetables 1 package; Nearby salad 1; Digs up the tomato, 90 grams; The salad decorates 1; Bread 2; Share attire butter 20 grams; Salty transferring to suffices the taste; Black pepper powder transferring to suffices the taste; English-type or strong black mustard 20 grams; Garlic sauce 10 grams; Vegetable oil 15 milliliters; Salad juice 40 milliliters.

Manufacture flow:
1: Blend flavors the cow willow tree with the salt and the pepper, and spreads the few black mustard garlic and the oil, places it digs up on the stove, makes tenderly according to the request, 50%, entire ripe and so on, with digs up the system time to control meets the requirements;
2: After enable the meat to have the stripe trace (1 minute), transfers the meat 90℃ the angle, the repetition above step, enable the meat to have the overlapping stripe, turns inside out the other aspect, the repetition similar step, the color;
3: Judges internal temperature according to the meat soft hard condition (tenderly, 50%, entire ripe and so on), matches by the vanilla butter or the pepper juice;

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Translation
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4: 排好牛排及其它装饰放在盘中


2007-12-12 09:32:53 補充：
4: Pai good steak and other decorations on intraday