Steak Seasoning Sauce

Steak in Western cuisine has gradually become a common food in people's lives. There are also many kinds of sauces and seasonings used to make steak, and everyone can choose the one they like. For adults, more people like to eat something spicy, and black pepper juice is particularly popular; while for children, tomato sauce is the best choice. The way of eating steak was introduced from abroad, so it is juicy and most people choose Western style.

1. Black pepper sauce: Ingredients: 10g chopped black pepper, 25g chopped shallot, 25g minced garlic, 30g butter, 25og brown sauce, 4 tea spoons of brandy, a little salt.

2. Preparation: Take a clean sauce pot, heat it up, add chopped black pepper and stir-fry slowly until fragrant, add a little brandy and butter, stir-fry the chopped black pepper for a while, then add chopped shallot and minced garlic and stir-fry until fragrant, add brown sauce and cook for about 5 to 6 minutes, then add softened butter.

1. Mushroom sauce: Ingredients: 50g white mushroom slices, 5g minced garlic, 250g brown sauce, a little brandy, a little butter. Method: Use butter to fry the minced garlic, then add the white mushroom slices and stir-fry briefly. After adding the brandy, add the brown sauce and cook for 5 minutes. Add the softened butter.

2. Bearnnaise sauce: Ingredients: 5g Taligen vanilla, 25g shallot, 5g black pepper, 100ml red vinegar, little white wine, 500ml clear butter, 3 egg yolks

pc, little salt, little chopped parsley. Method: Cook red vinegar, talici root, shallots and black pepper together to make vanilla vinegar juice, filter and set aside. Take a clean steel bowl, beat 3 egg yolks and white wine together until foamy, then add vanilla vinegar. After all the clear butter is beaten, add chopped parsley after seasoning.

3. White cream sauce: Ingredients: 100g butter, 250g flour, 500ml fresh milk (cream), 1.5 litres soup base, little salt-pepper, pc bay leaves. Method: Stir-fry bay leaves, butter and flour until fragrant, add in soup base and stir constantly to prevent lumps. Add fresh milk and bring to a boil. Filter and season. The white sauce for various purposes depends on the different soup bases, and the thin or thick mixture also depends on how it is needed.

4. Brown sauce: Ingredients: 30kg broth, 5kg chicken bones (beef bones, tendons, etc.), 1kg onion, 1kg celery, 1kg carrot, 2 bay leaves, 2 spoons black pepper powder, 2 buckets of tomato paste flour (yellow noodles), 2 tea spoons, a little brandy.

5. Preparation: First chop up various bones (do not use sheep bones or duck bones, etc.) and fry them slightly until fragrant, then add a little brandy to burn incense, and then put it into the stove and burn it at 230 degrees. Chop celery, onion and carrot, stir-fry with oil, add bay leaves, tomato paste and flour, and fry over low heat until they turn red and black. Then fry the incense bones together, add brandy and cook with soup, add tancao and crushed black pepper, and cook for 3 hours. Filter and season.