Understand It, Appreciate It, Two Bulls Jointly Celebrate, Eating Methods Are More Awesome
Understand it, understand it, two bulls jointly celebrate, eating methods are more awesome
The meat of the same cow, why the method, taste, price is so different? And we usually know that fillet, ribeye, sirloin, flank steak what's the difference? Snowflake beef is the most delicious beef, but this part of the beef is rare. In western restaurants we order fillet, ribeye, sirloin more common.
Today let's try flank steak. What is flank steak? Taken from the cow's shoulder, here movement is less, relatively tender, with oyster flower patterns. Fat and lean intermingled, oiliness is dense, no need to cut it very thick, enough tender, very suitable for beginners to operate, it's unlikely to be spoiled when frying. Haha, it can be replaced by a big uncle to fry, he can easily handle it, the little buddies won't have any problems. It turns out it's OK.
Black mushroom's black cow liver is one of the mushrooms I've been eyeing. If you don't meet it, I won't give up it.
Black cow liver can stop coughing and replenish qi, and its heat is very low, very popular with slimming people.
Just got it, a little disdain, how black like charcoal? If not the packaging box has its name, it might pass by it. Picked it up and smelled it, there's a very unique fragrance, heard it's also a national special variety. Such a powerful black cow liver, can't not eat.
Fried steak paired with mushrooms is quite suitable, beef is a red meat, oiliness is a little high, mushrooms can receive oil, enhance the fragrance of the mushroom, also achieve balanced nutrition.
Enduring the aroma of beef, took a photo, quickly, knife and fork service. Want to eat steak? Or eat black cow liver? Choice paralysis… Steak will lose its flavor if it's cold. Cut open flank steak, there is no resistance, the meat is tender with chewing feeling, you don't need to worry about it sticking in your teeth, easily chew it in a mouthful. It's time to try black cow liver, the whole piece is too rough, it doesn't do it justice, cut a piece about the size, just right, with good elasticity, mixed with beef tallow and black cow liver's advantages, it's like enjoying a three-level black abalone.
Cut open flank steak
Black cow liver pampered by beef tallow
Fried flank steak with black cow liver
Materials Purchase
Fresh cow liver, flank steak, red and yellow bell peppers, black pepper flakes, rose salt
The ordinary black cow liver
Specific Method
Carefully remove the black cow liver, remove the protective foam. In the basin, water, the amount of water must be able to completely soak the mushroom body, add a spoonful of salt and mix it.
Put the black cow liver into the salt water, rotate with chopsticks, using the principle of centrifugal force, about 3 minutes, you can see mud sand on the mushroom surface sediment to the bottom of the water, isn't it amazing?
Not a smudge, it's black cow liver taking a bath
The bottom is splashed out mud
Wash the bathing black cow liver out, dry it with kitchen paper towels, don't move it roughly.
Black cow liver is picky about knives, ceramic knives can cut out the least copper-rust smell, to avoid damaging the original flavor of the mushroom
Thinly sliced meat with uniform fat distribution is a good product of flank steak
In the pot, heat up, put down the flank steak, sear over high heat for 1 minute and 30 seconds, turn over and sear for another 1 minute and 30 seconds, after frying take it out to rest for 5-8 minutes, the flavor of the perfectly seared steak will be more delicious, using a non-stick pan or a wave pan is better.
After frying steak, the pot contains quite a lot of natural beef tallow, put in the black cow liver, stir-fry until fragrant, with the red and yellow bell pepper and the rested steak juice, stir-fry a few times. The original juice of beef tallow has upgraded the flavor of the side dish. (Don't stir-fry bell peppers for too long, vitamin C will be lost)
