How to fry Xileng: A complete analysis of popular topics and cooking skills on the entire network in the past 10 days
Recently, the cooking method of sirloin steak has become a hot topic for food lovers. This article will combine popular data from the entire network for nearly 10 days to analyze the fried techniques of sirloin steak in detail and attach structured data analysis.
1. Hot topic data on the entire network in the past 10 days
| Ranking | Topic keywords | Popularity index | Main discussion platform |
|---|---|---|---|
| 1 | Sirloin steak fried | 98,500 | Xiaohongshu/Tiktok |
| 2 | Steak cookie control | 87,200 | B station/Weibo |
| 3 | Steak sauce pairing | 76,800 | Kitchen/Zhihu |
| 4 | Steak shopping guide | 65,400 | What's worth buying |
| 5 | Differences in steak parts | 54,300 | Zhihu/Baidu Knows |
2. Detailed steps for frying sirloin steak
1.Food preparation: Select a seryl steak with a thickness of 2-3cm and remove it from the refrigerator 1 hour in advance to restore the room temperature.
2.Seasoning treatment: Use kitchen paper to absorb moisture on the surface, sprinkle Shanghai salt and freshly ground black pepper on both sides evenly.
3.Frying tools: It is recommended to use a cast iron pan to keep high temperatures and heat evenly.
4.Frying steps:
| step | time | temperature | Key points of operation |
|---|---|---|---|
| Preheat | 3 minutes | Medium-high fire | Water dripping on the pot should evaporate immediately |
| First side | 1 minute and 30 seconds | High Fire | Don't move the steak |
| The second side | 1 minute | Medium fire | Add butter and spices |
| Stay still | 5 minutes | - | Wrapped in tin foil |
3. Frequently Asked Questions
1.How to judge the maturity?: Press with your fingers. When the thumb and index finger touch each other, the softness and hardness of the tiger's mouth muscles are equivalent to three-quarters of cookedness.
2.Why leave it to rest?: Let the gravy be redistributed to avoid excessive juicy water loss when cut.
3.The choice of oil: It is recommended to use vegetable oils with high smoke points (such as grape seed oil) for initial frying, and add butter to increase the aroma in the later stage.
4. Recommended popular sauce matching
| Sauce type | Support rate | Main ingredients | Applicable groups |
|---|---|---|---|
| Black pepper sauce | 45% | Black pepper/red wine/soup | Traditional taste lovers |
| Mushroom sauce | 30% | White mushrooms/light cream | Like the milky flavor |
| Red wine sauce | 15% | Red wine/small onion | Pursuing a sense of high-end |
| Original salt | 10% | Sea salt/rock salt | Fundamentalists |
5. Tips for professional chefs
1. Scratch the fat on the edge of the steak a few times before frying to prevent curling and deforming during frying.
2. Use a clip to fry the fat layer on the side of the steak to increase the flavor.
3. Finally, pour a little lemon juice to relieve greasyness and improve freshness.
4. The remaining essence of the frying pan can be added to add a small amount of red wine to make a simple sauce.
Through the above structured data and detailed steps, I believe you have mastered the essentials of frying perfect serol steak. Remember, a good steak depends on the ingredients and a seven-point temperature. Only by practicing more can you master the best condition. I wish you a happy cooking!
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