How to make Western round steak

If you have been away from home for a long time, do you always miss home when it is late at night? Do you miss the delicious food your mother made? The home cooking my mother makes is simple, but it tastes really good. So, in order to relieve your lovesickness, why don’t you try to learn how to do it yourself? Next, I will teach you how to make Western-style round steak.

1. To remove the oil tendons, press the oil tendons lightly with the hand that is not holding the knife to remove them.

2.12 When removing the fascia, the hand not holding the knife can pull up the fascia and cut with the blade close to the flesh surface.

3.21 When slicing the meat tendons, try to use a large knife so that you can slice a larger area. You can dip the blade of the knife in water, and then gently place the palm of your hand holding the knife on the meat tendon surface. The knife should be at a distance of 45 to 60 degrees from the meat fibers. It is very easy to start. The sliced ​​meat tendons can be put in the freezer. When a certain amount is accumulated, they can be made into barbecued meat tendon skewers.

4.12 Clean the workbench and prepare a roll of insurance film that is slightly longer than the beef (10 cm is preferred) according to the length of the beef. Put the beef in the middle of the plastic wrap and pull the plastic wrap out to about half the length of the beef roll to make it easier to roll.

5.21 Cover the beginning of the plastic wrap on the beef roll and tighten it.

6.1 After rolling for one round, smooth out the areas with larger wrinkles with your hands

7.2 Use your thumb and index finger to pinch the plastic wrap, and use the other three fingers to hold the two sides of the beef roll, and roll the meat and the plastic wrap forward at the same time.

8. Press the beef roll with one hand and hold the insurance film upward with the other hand to make sure the beef roll is tight.

9. Repeat the above steps three to five times until the beef is firm. This is what it looks like after rolling.

10. Pinch the plastic wrap at both ends of the beef roll with both hands, and roll the beef roll forward evenly for about ten times. The beef is originally in an irregular shape, but after rolling like this, it becomes a cylinder. Tie the two ends tightly with string.

11. Wrap the beef with a sterilized towel and place it in the refrigerator overnight.

12. This is what it looks like after cutting. Remove the plastic wrap from the cut steak and tie it tightly with baking wire. This is the round steak commonly seen in Western cuisine.

13. Soak the black morels in warm water for 30 minutes, separate the water and bacteria, and use the soaking juice for later use. Wash the morels.

14. Let the bacterial solution stand and filter it with gauze

15. Find a small pot. Add a little salad oil and butter, fry the garlic until golden brown, add crushed pepper, and then add morels to stir-fry until fragrant

16. Pour in the bacterial liquid, simmer over low heat until it turns dark, add a few drops of cognac or liquor used to soak the fungi, add an appropriate amount of salt before boiling, and then add a little corn starch to make the soup thick

17. Heat the frying pan, fry the steak on both sides for 1.5 minutes each time, twice on each side, and you will get the bloody steak.

18. Before going to the table, use scissors to cut the binding wires and remove the thread ends.

After reading the above introduction to Western round steak, take advantage of your latest and most complete memory and go to the kitchen to learn how to make it. You will definitely be able to enjoy the "sweetness" of the food.