Making healthy and delicious hamburger steak with vegetable puree(qiao yong shu cai ni zuo chu jian kang mei wei de han bao pai )

Making healthy and delicious hamburger steak with vegetable puree

Introduction:

"Today we are going to introduce" Hamburger Steak ", which is still made of beef. The common "Hamburger Steak" is a mixture of beef and pork. Usually, the pork used here is a little fatter to get the flavor of beef and the taste of pork. Considering the carrot situation, I used eggplant puree instead of pork stuffing. There are two reasons: first, the eggplant puree, which is steamed and then crushed into mud, tastes very similar to fat pork. The fiber of beef itself is relatively thick, and the taste is easy to get old and hard. Therefore, eggplant puree can be used to neutralize the taste of beef and make the steak soft and tender. Secondly, eggplant itself is a kind of relatively light and inclusive food material. What flavor you give it is what flavor it is. It will not take away the flavor and aroma of other food materials. And the eggplant processed to soft can better absorb the taste and soup given by the outside. Another reason is that my family has a little partner who doesn't like to eat eggplant. If he does this, he can eat it unconsciously If you have a similar situation with me at home, you might as well try my method. It's absolutely delicious and healthy. (among the ingredients, a is for meat chops and B is for sauces)

Production steps:

Step 1: process the beef first. After the beef is washed, put it in the refrigerator to freeze, then take it out and slice it first;

Step 2: cut into filaments again;

Step 3: finally cut into minced meat;

Step 4: chop the beef with the back of the knife for 5 minutes to make it slightly sticky;

Step 5: prepare the materials needed to make the steak;

Step 6: add a little salt to the minced beef;

Step 7: stir (I knead it by hand for 325 minutes) until the salt (a) is melted, and the beef is sticky;

Step 8: dice onion (a), not too small, 0.5cm square is almost enough;

Step 9: put a little olive oil (a) in the pot, stir fry the onion over low heat until transparent and soft, then cool and set aside;

Step 10: Bread bran or dried diced bread, mixed with milk, standing;

Step 11: after a few minutes, you can see that the milk has been absorbed by the diced bread;

Step 12: peel the eggplant and put it in the microwave oven, then squeeze the water slightly, roll it into mud, and cool it for standby;

Step 13: add the mixture of diced onion, diced bread and milk, mashed eggplant into the meat. You can also add some freshly ground black pepper (a) as you like;

Step 14: stir vigorously in one direction until the stuffing is strong enough to hold together. Use a scraper to scrape up a mass of stuffing and it will not fall loose;

Step 15: smooth the stuffing, cover it with a lid or plastic wrap, and set aside for a while;

Step 16: let's make the sauce while it's still. First, prepare the ingredients for the sauce. Sift the flour in advance;

Step 17: shred onion (b), peel garlic (b) and mince;

Step 18: put a little olive oil (b), onion and garlic in the pot;

Step 19: stir fry until the onion is transparent and the garlic is fragrant;

Step 20: add flour and stir fry over low heat until the flour and vegetables are completely blended;

Step 21: add ketchup and stir fry until fragrant. Red oil appears in the pot;

Step 22: turn to medium heat, add cooking wine along the edge of the pot;

Step 23: continue to add Japanese soy sauce, stir well, add water;

Step 24: mix the ingredients in the pot well, and then add the freshly ground black pepper;

Step 25: add granulated sugar and bring to a boil over medium heat. Keep stirring to prevent sticking. Cook until slightly sticky, turn off the heat and set aside;

Step 26: take out the rest of the meat, take a proper amount of it and roll it into a ball with your hands, then beat it back and forth between your hands for about 10 times, and then slightly shape it into an oval patty with a thickness of about 1 ~ 1.5cm. Pay attention not to be too thick here. It will swell when frying;

Step 27: put it on the plate and press the middle of the patty into a little concave to form a concave. You can brush a thin layer of oil on the plate to prevent adhesion;

Step 28: put a little oil in the pan, heat it until it smokes, and then put it into the steak. The concave side first goes down and starts frying the steak;

Step 29: about 20 seconds, one side appears burnt color, turn over the meat cake;

Step 30: continue to fry for about 20 seconds, the other side also appears burnt color, take out the steak, put it on the plate, cover it with plastic film;

Step 31: put it in the microwave oven and heat it for 2 ~ 3 minutes;

Step 32: after heating, put the steak in the microwave oven for a few minutes, and let the steak absorb part of the juice. Taking advantage of this gap, I also cut some shredded cabbage as a side dish;

Step 33: put the pork chops on the shredded cabbage;

Step 34: pour the rest of the gravy back into the pan, and then heat it to boiling;

Step 35: pour the sauce on the steak, and add some vegetables, tomatoes, corn, sweet beans and so on;

Step 36: the rest of the meat, according to the law into a steak, and then wrapped with plastic wrap, placed in the refrigerator frozen.

Materials required:

Lean beef (a): 400g

Eggplant (a): About 250g (gross weight before steaming)

Onion (a): a medium head

Egg (a): 2 (small, one gross weight less than 40g)

Bread bran (a): 30g (or dry bread)

Milk (a): About 120ml

Onion (b): 1 medium size

Garlic (b): 3 cloves

Extra virgin olive oil (a): a little

Salt (a): moderate

Black pepper (a): moderate

Extra virgin olive oil (b): a little

Butter (b): 15g

Flour (b): 10g

Ketchup (b): 4 tablespoons

Japanese soy sauce (b): 30ml

Cooking wine (b): 10ml

Water (b): 50ml

Sugar (b): 10 ~ 12g

Ground black pepper (b): 1 / 2 tsp

Note: 1. I use refined beef buttocks, which has been removed from the fascia of pure lean meat. If you are not, you need to remove the fascia in advance, and you can keep some fat properly. In addition, you can also use minced beef directly. What I want to say is, try to use better quality beef, it will be much worse; 2. Add some salt to the minced beef, and stir it evenly, so as to make the salt soluble protein of beef play a role, which can make it sticky and easy to form a ball; 3. The onion particles should not be too small, otherwise it will have no taste after frying. In addition, the onion must be stir fried in low heat, or the water will be dry, which will not increase the taste. In addition, after frying, be sure to cool thoroughly, and then mix with minced beef; 4. Bread bran can be replaced by bread, remember to remove the crust; 5. Eggplant is best to choose the strip shape eggplant with less fiber and particles; 6. The size and shape of hamburger steak should be as you like, but it should not be too thick, because the volume will expand when frying; 7. Leave a small hole on one side of hamburger steak If you don't like to use the microwave oven, you can also use a small fire in the pot, half fried and half stewed. You can use chopsticks to prick the steak. You can easily prick it in, and what comes out is the transparent juice, which is ripe. 9. After the hamburger steak is fried, let it stand for a few minutes to absorb some of the exuding juice, which makes it taste better. This is learned from frying steak; 10. The hamburger chops that can't be eaten at a time should be frozen in plastic wrap. Next time you eat it, thaw it first, and then fry it at room temperature. In addition, this sauce is also very delicious. Make more at one time. That kind of fried tofu with noodles is great~~

Production difficulty: ordinary

Technology: decocting

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Qiao Yong Shu Cai Ni Zuo Chu Jian Kang Mei Wei De Han Bao Pai