Skillfully use vegetable puree to make healthy and delicious [Hamburg Steak]

Overview

Today I’m going to introduce hamburger steak, which is still made from beef. Common hamburger steaks are usually a mixture of beef + pork fillings. Usually the pork used here is slightly fatter, giving it the aroma of beef and the texture of pork. Because I considered the carrots, I replaced the pork stuffing with eggplant puree. There are two reasons: First, steamed and then crushed eggplant puree tastes very similar to fatty pork. The fiber of beef itself is relatively thick, and the taste is easy to become old and tough. Therefore, you can use eggplant puree to neutralize the taste of beef and make the steak tender and tender. Secondly, eggplant itself is a relatively light and very tolerant ingredient. It will taste whatever you give it, and it will not take away the taste and aroma of other ingredients. Moreover, the eggplant processed until soft can better absorb the taste and soup given from the outside. Another reason is that I have a friend who doesn’t like eggplants. If you do this, you can make him eat it without anyone noticing, haihai~~ (I feel like the evil trick has succeeded...) If your family has a similar situation to mine, you might as well try my method. It is absolutely delicious and healthy. (A in the ingredients is for steak, B is for sauce)

Tags

• foreign cuisine
• black pepper (a)
• bread crumbs (a)
• butter (b)
• clear water (b)
• cooking wine (b)
• egg (a)
• eggplant (a)
• extra virgin olive oil (a)
• extra virgin olive oil (b)
• flour (b)
• freshly ground black pepper (b)
• garlic (b)
• japanese soy sauce (b)
• lean beef (a)
• milk (a)
• onion (a)
• onion (b)
• salt (a)
• sugar (b)
• tomato sauce (b)

Ingredients

Steps

1. 1 Process the beef first. Wash the beef and put it in the refrigerator to freeze hard, then take it out and cut it into thin slices;

   

2. 2 Then cut into thin strips;

   

3. 3 Finally cut into finely minced meat;

   

4. 4 .Use the back of a knife to chop the beef for 5 minutes until it becomes slightly sticky;

   

5. 5 Prepare the materials needed to make the steak;

   

6. 6 Add a little salt to the ground beef;

   

7. 7 Stir (I knead it directly with my hands, 325 minutes) until the salt (A) is basically melted and the beef becomes sticky and clumped;

   

8. 8 Dice onion (A), not too small, 0.5cm square is enough;

   

9. 9 Put a little olive oil (A) in the pot, sauté the onions over low heat until they are translucent and soft, then let cool and set aside;

   

10. 10 Bread crumbs or dry croutons, mix with milk and let stand;

    

11. 11 After a few minutes, you can see that the milk has been absorbed by the croutons;

    

12. 12 Peel the eggplant and put it in the microwave until cooked, then squeeze out the water slightly, crush it into puree, let it cool and set aside;

    

13. 13 Add the diced onions, bread cubes and milk mixture, and eggplant puree to the meat filling. You can also add some freshly ground black pepper (A) according to personal preference;

    

14. 14 Stir vigorously in one direction until the meat filling is tightly packed into a ball, and use a spatula to scrape up a ball of meat filling without falling loosely;

    

15. 15 Smooth the meat filling, cover it with a lid or plastic wrap, and set it aside to rest for a while;

    

16. 16 While it's resting, let's make the sauce. First prepare the ingredients for the sauce. Sift the flour once in advance;

    

17. 17 Shred onion (B), peel and mince garlic clove (B);

    

18. 18 Put a little olive oil (B) in the pot, add onions and minced garlic;

    

19. 19 Stir-fry over low heat until the onions are translucent and the minced garlic is fragrant;

    

20. 20 Add flour and stir-fry over low heat until flour and vegetables are completely combined;

    

21. 21 Add tomato paste and stir-fry until fragrant and red oil appears in the pot;

    

22. 22 Turn to medium heat and add cooking wine along the edge of the pot;

    

23. 23 Continue to add Japanese soy sauce, stir well, then add water;

    

24. 24 Mix the ingredients in the pot evenly and add freshly ground black pepper;

    

25. 25 Add sugar and bring to a boil over medium heat, stirring constantly to prevent sticking to the pan. Cook until slightly sticky, turn off the heat and set aside;

    

26. 26 Take out the resting meat filling, take an appropriate amount and form it into a ball with your hands, then beat it back and forth 10 times between your hands, and then slightly shape it into an oval meat patty with a thickness of about 1~1.5cm. Be careful not to make it too thick here, as it will expand when fried;

    

27. 27 Place on a plate and dent the middle of the patty slightly to form a dimple. You can brush a thin layer of oil on the plate first to prevent sticking;

    

28. 28 Put a little oil in the pan, heat until smoking, add the steak, with the dimpled side facing down first, and start frying the steak;

    

29. 29 About 20 seconds, when one side becomes brown, turn the patties over;

    

30. 30 Continue to fry for about 20 seconds. When the other side becomes brown, take out the steak, place it on a plate, and cover it with plastic wrap;

    

31. 31 Place in the microwave and heat over medium heat for 2 to 3 minutes;

    

32. 32 After heating, place the steaks in the microwave for a few minutes to allow the steaks to absorb some of the meat juices that have just separated. Taking advantage of this break, I also cut some thin shreds of flat cabbage as a side dish;

    

33. 33 Place the pork chops on the shredded cabbage;

    

34. 34 Pour the remaining gravy on the plate back into the pot and heat over high heat until it boils;

    

35. 35 Pour the sauce on the steak, and add some of your favorite vegetables, tomatoes, corn, sweet beans, etc., and you're ready to eat;

    

36. 36 The remaining meat filling is made into steaks according to the law, then wrapped in plastic wrap and stored in the refrigerator.