Turkey steak with garlic sprouts(suan miao huo ji pai )

Method of garlic sprouted Turkey steak:

Raw materials for making garlic sprouted Turkey steak:

1 small root of garlic, 1 onion, 1 tomato, 150g Turkey (thick meat of thigh), a few drops of oil, salt, coarse ground pepper, 1 / 4 teaspoon instant rice powder, 140ml water, 1 tablespoon fresh French cheese, 1 teaspoon mustard, 1 piece French bread (or potato, rice or noodles)

Processing steps of garlic sprouted Turkey steak:

1. After cleaning, cut the garlic into 5 cm long pieces. Peel the onion and cut it into rings. Cut the cleaned tomato into pieces after removing the peduncle. Spread oil on the whole turkey, fry it in a non stick pan over high heat for 2 minutes, then change to medium heat for 8 minutes. After adding salt and pepper, cover with aluminum tissue to keep warm.

2. Put the onion rings in a hot pan and fry for 2 minutes. Add garlic sprouts and tomato pieces, stir fry slightly, pour water and instant soup powder into the pot, stir evenly, and cook over low heat for 5 minutes. Then add fresh French cheese and mustard, and cook for 3-5 minutes until the soup is thick. Season with salt and pepper.

3. Cut the meat into thick slices and pour the gravy into the garlic sprouts. The meat slices are spread on the plate, and then the garlic sprouts are placed beside the meat slices. Serve with French bread.

Turkey steak with garlic sprouts

Garlic sprout Turkey steak is a delicious dish, which belongs to home cooking. The main ingredients are garlic sprout, onion, tomato, turkey meat, and the seasonings are fresh French cheese, mustard, salt, etc. the dish is made by frying the ingredients into the pot.

Basic materials

1 small root of garlic, 1 onion, 1 tomato, 150g Turkey (thick meat of thigh), a few drops of oil, salt, coarse ground pepper, 1 / 4 teaspoon instant rice powder, 140ml water, 1 tablespoon fresh French cheese, 1 teaspoon mustard, 1 piece French bread (or potato, rice or noodles)

Production practice

1. After cleaning, cut the garlic into 5 cm long pieces. Peel the onion and cut it into rings. Cut the cleaned tomato into pieces after removing the peduncle. Spread oil on the whole turkey, fry it in a non stick pan over high heat for 2 minutes, then change to medium heat for 8 minutes. After adding salt and pepper, cover with aluminum tissue to keep warm. 2. Put the onion rings in a hot pan and fry for 2 minutes. Add garlic sprouts and tomato pieces, stir fry slightly, pour water and instant soup powder into the pot, stir evenly, and cook over low heat for 5 minutes. Then add fresh French cheese and mustard, and cook for 3-5 minutes until the soup is thick. Season with salt and pepper.

3. Cut the meat into thick slices and pour the gravy into the garlic sprouts. The meat slices are spread on the plate, and then the garlic sprouts are placed beside the meat slices. Serve with French bread.

Nutrition analysis

The nutritional value of Turkey

Turkey, originally wild, has been domesticated as meat poultry. The whole body is covered with black, white and deep yellow feathers. The upper part of the head and neck is exposed, with red coralliform dermatoma, and the lower part of the larynx has a sarcophagus. The color changes from red to purple. The male turkey has a fan-shaped tail feather and a bunch of hair balls on the chest. The female turkey weighs 8-9kg, with an annual output of 50-80 fire eggs and each egg weighs 20-80g. At present, "bronze Turkey" and "white turkey" are the main breeds. Today's artificially raised Turkey is the offspring of Mexican wild turkey, which can be seen all over the world, and is generally recognized as a necessary traditional food at Christmas, and the United States also uses it as a table dish at Thanksgiving. Although male turkeys are much larger than female turkeys, the meat of female turkeys is usually tender. The traditional English Norfolk black is also a kind of Turkey.

Nutritional value of garlic seedling

Garlic contains protein, carotene, thiamine, riboflavin and other nutrients. Its pungency mainly comes from the capsaicin it contains, which has the function of waking up the temper and eliminating the accumulation of food. It also has good bactericidal and bacteriostatic effects, and can effectively prevent influenza, enteritis and other diseases caused by environmental pollution. Garlic has a certain protective effect on cardiovascular and cerebrovascular, can prevent thrombosis, but also protect the liver, induce the activity of liver cell detoxification enzyme, can block the synthesis of nitrosamine carcinogens, has a certain role in the prevention of cancer.

intended for

1. Do not eat too much, otherwise it may cause liver dysfunction and affect vision;

2. Patients with liver cell damage and cancer can eat more.

Key technology

1. The most traditional way of Turkey is very simple, you just need to use salt and pepper powder to spread the inside and outside of the turkey, and then bake in the oven for about 3 hours.

2. There are whole or sliced turkey meat on the market, fresh or frozen. Turkeys vary widely in weight, ranging from 2.7 kg to 13.5 kg, but the most common is 4.5 kg to 6.5 kg. Younger turkeys are best used for barbecue; adult chickens are usually added to simmers or soups. Some turkeys are reared with a thick chest and a small skeleton to shorten the cooking time without drying out. Turkey is usually barbecued. At this time, meat thermometer is a very useful tool: a 5.5-8kg Turkey barbecued without cover takes about 3-3.75 hours, or until the thigh temperature reaches 85%; aluminum foil must be barbecued at 230 ℃ for 2.5-3 hours.

3. Green garlic is a kind of food that will be soft and rotten after a long time of cooking. Therefore, as long as you put it in the pot and stir fry it over high fire until the aroma of vegetables escapes and is heated evenly, you can eat it, and then you can taste the fresh taste and flavor.

4. At the same time, green garlic should not be cooked too rotten, so as to avoid capsaicin being destroyed and bactericidal effect reduced.

Edible effect

Garlic is warm in nature and pungent in taste. It has the effect of arousing temper and eliminating grain.

social customs and habits

Turkey has been eaten at Christmas for nearly 400 years. The Thanksgiving dinner "christmasdiner" and "Diner" in "thank giving Diner" originally did not refer to dinner. It should be at noon. Because Thanksgiving is the fourth Thursday of November every year. It's very close to Christmas, the big holiday of the year. And Christmas is the day to thank Jesus for coming. Therefore, the Thanksgiving turkey dinner extends to Christmas.

The custom of eating turkey in the United States is to fill the belly of Turkey with various materials and bake it in the oven. After the roast, the whole turkey will be put on the table, and then cut the roast turkey with a knife and fork. In other words, they eat whole chicken. As for why don't you serve it well? This is probably the same reason that we eat fish on New Year's Eve instead of using fillets. It not only gives consideration to the beauty of dishes and the richness of vision. At the same time, there is also a symbol of family reunion to enjoy a big meal.

matters needing attention

1. Turkey is an American specialty, which had been domesticated by the Indians before the Europeans came to America. The name of Turkey is "turkey" in English. Because Europeans think it looks like Turkish clothing: black body and red head. Europeans like roast goose very much. After immigrating to America, there was a requirement to eat goose before raising a good goose. So he ate turkey and found that Turkey was better than goose. And there are lots of turkeys in North America. As a result, roast turkey has become a major American dish, which is indispensable in important festivals.

2. Most of the high-quality garlic leaves are soft and tender, the leaf tips are not dry, the trees are strong, neat, clean and not broken. Garlic can be stored in a cool and ventilated place for one week.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Suan Miao Huo Ji Pai