Swiss beef steak

Swiss beef steak:

Ingredients for Swiss beef steak:

Cattle ridge 1750g, potato 500g, vegetable oil 100g, carrot 150g, scallion 150g, fresh tomato 200g, flour 50g, tomato sauce 150g, fragrant leaves 2 pieces, salt 20g, pepper a little, oil 150g.

The process of Swiss beef steak is as follows:

1. Peel potatoes and cut them into 1cm wide and 4cm long. Wash them with cold water and drain them.

2. Put vegetable oil in the frying pan, heat it to 70% or 80%, put the potato chips into the frying pan, fry them with high heat until the potatoes are hard, move the low heat, and then add high heat when they are fully cooked to make them color. When they are completely cooked and yellow, take out the remaining oil and sprinkle salt for standby.

3. Cut the cattle's outer ridge into 20 pieces, beat them into thin slices with a meat racket, cut the ribs with a knife, chop them into a circle, sprinkle salt and pepper, dip them in flour, fry them into yellow with hot oil, and put them on the baking plate.

4. Shred the scallions, slice the carrots, and stir fry them with oil. Then add tomato sauce. When the oil is red, add beef soup and tomato pieces. After boiling, add salt to adjust the taste. Pour them on the steak and bake them in the oven. Serve with French fries.

Characteristics of Swiss beef steaks:

Red brown, tulip palatable.

Swiss beef steak

Swiss beef steaks is a delicious food, the material is 1500 grams of beef tenderloin. 150 grams of onion and 1000 grams of potato chips. Tomato sauce 150g, fresh tomato 200g, 2 pieces of fragrant leaves, proper amount of vegetable oil, beef soup 500g, flour 50g.

Special taste

It is refreshing, salty and sour.

Production method

1. Peel the beef tenderloin, cut it into 1cm thick slices with a top knife, beat it into 0.5cm thick slices with a meat racket, sprinkle 5g salt and pepper, and marinate for 1 hour. Cut the onion into hob pieces, slice the carrot, blanch the fresh tomato, remove the stalk and seed, and cut into hob pieces.

2. Cook well, add vegetable oil and heat it to 70%. Dip the salted meat into flour, remove the remaining flour, add oil, fry and color it until it is just ripe (the maturity can be according to the customer's needs), add a colander to drain the oil, and then put it into the soup plate. Quickly temper the pan, pour in 25g oil, add onion, carrot and fragrant leaves, stir fry until yellowish, add tomato sauce, stir fry until red oil comes out, add beef soup and tomato, bring to a boil, add salt, and pour on the steak. Put the chips on a small plate and serve with them.

Longitude: 104.06573486

Latitude: 30.65946198