Use Vegetable Puree to Make Healthy and Delicious 【hamburger Steak】
1.
Process the beef first. After washing the beef, put it in the refrigerator and freeze it hard, then take it out and cut into thin slices;
2.
Then cut into filaments;
3.
Finally cut into finely minced meat;
4.
.Chop the beef with the back of a knife for 5 minutes to make it slightly sticky;
5.
Prepare the ingredients needed to make steaks;
6.
Add a little salt to the ground beef;
7.
Stir (I knead it directly, 325 minutes) until the salt (A) is almost melted and the beef is sticky;
8.
Dice the onion (A), not too small, 0.5cm square is almost the same;
9.
Put a little olive oil (A) in the pot, stir-fry the onion on low heat until transparent and soft, then let it cool for later use;
10.
Bread crumbs or dried croutons, mix with milk and let stand;
11.
After a few minutes, you can see that the milk has been absorbed by the croutons;
12.
After peeling the eggplant, put it in the microwave oven, then squeeze the water to dry, roll it into a puree, and let it cool for later use;
13.
Add the diced onion, the mixture of croutons and milk, and the puree of eggplant to the minced meat. You can also add some freshly ground black pepper (A) according to personal preference;
14.
Stir vigorously in one direction until the meat is clumped together, scrape up a mass of meat with a spatula and will not fall loosely;
15.
Smooth the meat, cover with a lid or plastic wrap, and set it aside for a while;
16.
During the rest time, let's make the sauce. First, prepare the ingredients needed for the sauce. Sift the flour in advance;
17.
Onion (B) shred, garlic clove (B) peeled and minced;
18.
Put a little olive oil (B) in the pot, put onions and minced garlic;
19.
Stir-fry on low heat until the onion is transparent and the minced garlic is fragrant;
20.
Add flour, stir-fry on low heat until the flour and vegetables are completely integrated;
21.
Add tomato sauce and fry until fragrant and red oil appears in the pot;
22.
Turn to medium heat and add cooking wine along the side of the pot;
23.
Continue to add Japanese-style soy sauce, stir well, then add water;
24.
After mixing the ingredients in the pot, add freshly ground black pepper;
25.
Add sugar, bring to a boil over medium heat, stirring constantly to prevent sticking to the pan. After cooking until slightly viscous, turn off the heat and set aside;
26.
Take out the static meat filling, take an appropriate amount of the dough with your hands, then beat it back and forth 10 times between your hands, and then slightly shape it into an oval meat pie with a thickness of about 1 to 1.5 cm. Be careful not to be too thick here, it will swell when frying;
27.
Place it on the plate and press the middle of the patties into a recess to form a dimple. You can brush a thin layer of oil on the plate first to prevent adhesion;
28.
Put a little oil in the pan, heat it until it smokes, then add the meat steaks, the side with the dimples down first, and start to fry the meat steaks;
29.
About 20 seconds, when a burnt color appears on one side, turn the meatloaf over;
30.
Continue to fry for about 20 seconds, the other side also appears burnt, take out the steak, put it on the plate, and cover it with plastic wrap;
31.
Put it in the microwave and heat it on medium heat for 2~3 minutes;
32.
After heating, place the meat in the microwave and let it sit for a few minutes, so that the steak will absorb back part of the gravy that has just separated out. Taking advantage of this gap, I also cut some thin slices of flat cabbage as a side dish;
33.
Arrange the meat on the cabbage shreds;
34.
Pour the remaining gravy in the pan back into the pot, and then heat to boil;
35.
Pour the sauce on the steak, add some of your favorite vegetables, tomatoes, corn, sweet beans, etc. You can eat it;
36.
The remaining meat fillings are made into steaks according to law, then wrapped in plastic wrap and placed in the refrigerator for storage.
Tips:
1. I use refined beef rump, which is pure lean meat with fascia removed. If yours is not, remove the fascia in advance, and leave a little fat. In addition, minced beef can also be used directly. I also want to say that if you try to use better quality beef, it will really be much worse;
2. Add some salt to the minced beef and stir evenly, the purpose is to let the salt-soluble protein of the beef play a role, which can make it sticky and easier to clump;
3. The onion particles should not be too small, otherwise they will have no taste after being fried. In addition, the onion must be sautéed on a low heat, or the moisture is dry, it will not increase the taste. Also, after sautéing, be sure to cool completely before mixing with beef mince;
4. Bread crumbs can be replaced with bread, remember to remove the crust;
5. For eggplants, it is best to choose long eggplants with less fibers and particles;
6. The size and shape of the hamburger steak, as you like, but be careful not to be too thick, because the volume will expand a little when frying;
7. Leave a dimple on one side of the hamburger steak, which can make it flatter after being fried (otherwise it will protrude a little), but also make it easier to mature;
8. If you don't like to use the microwave oven, you can also use low heat directly in the pot, half-fried and half-simmered. You can use chopsticks to poke the meat steak, it can be easily inserted, and the transparent juice comes out, that is, it is cooked;
9. After the hamburger steak is fried, let it stand for a few minutes to allow it to absorb some of the juice that has leaked out, and the taste will be better. This is learned from fried steak;
10. For hamburger steaks that cannot be eaten at a time, wrap them in plastic wrap and keep them frozen. Next time you eat, take it out to thaw, and then fry at room temperature. In addition, this sauce is also very delicious, make more of it at a time, that kind of noodles and tofu are great~~
