Hanger steak is a beef part from the body of cattle, also known as beef diaphragm meat. This piece of meat is located on both sides of the cow's abdomen, near the front legs, and is shaped like a hook, hence the name. Because each cow has only one seal willow, the supply is limited, making it a relatively rare and cherished meat.
Fengmenliu is strong and chewy, and also has a rich gravy and deep beef flavor. It tastes soft, but at the same time a little chewy, which is very suitable for roasting, frying or barbecue. This piece of meat is usually rough, so some fascia and fat need to be removed before cooking.
Due to the structure and location of the door willow, it needs some special treatment during the cooking process. Traditionally, people will cut it into strips of meat and marinate it before grilling or frying it. This treatment helps to add flavor and soften the meat.
Fengmenliu is very popular in American and French cuisine, especially in French cuisine. It is often used to make classic steak dishes, such as Steak au Poivre with Foie Gras or Seared Hanger Steak. It can also be used to make salads, burritos or with various sauces and seasonings.
Generally speaking, Fengmen beef fillet is a delicious and unique beef part with rich flavor and taste. If you have the opportunity to taste it, you might as well try different cooking methods and seasoning methods to experience its unique flavor.
When it comes to sealing the door willow, here is some more information that can be provided to you:
1. Meat quality and taste: The meat quality of Fengmenliu is firm and elastic, and it is rich in gravy, which makes it stay juicy during cooking. It tastes soft, but also has some chewyness, so that every bite can bring satisfaction.
2. Cooking method: Fengmen willow is very suitable for fast cooking, such as frying, barbecue or oven cooking. Because its meat quality is relatively rough, it is recommended to remove the fascia and fat on the surface first to avoid affecting the taste. It can be cut into even pieces of meat or whole pieces for cooking, depending on personal preference.
3. Pickled: pickled door willow can add flavor and soften the meat. Common pickled recipes include seasoning with garlic, vinegar, olive oil, soy sauce and spices. Soaking the meat in the seasoning for a period of time (usually a few hours to one night) can add more flavor to the meat.
4. Cooking time and temperature: The cooking time and temperature of the door willow depends on personal preference and thickness. Generally speaking, fry the meat to medium ripeness (2-4 minutes per side under medium heat) or roast to the desired maturity (it is recommended to use a meat thermometer to test the internal temperature).
5. Accompanying ingredients and matching: The rich flavor of Fengmenliu makes it an ideal choice for matching with various seasonings and seasonings. You can choose classic steak sauce, such as mushroom sauce or red wine juice, or try innovative matching such as vanilla cream, chili sauce or grapefruit pepper.
6. Source and sustainability: Fengmenliu was regarded as a secondary part in the past, but in recent years it has received widespread attention for its unique flavor and delicious taste. However, each cow has only one piece of beef fillet, which makes the supply limited. When choosing, please make sure to choose organic or sustainably raised beef from trusted pastures.
I hope this information can help you better understand Fengmenliu and have a better experience when cooking and tasting!
附上教學影片,輕鬆煎比至愛分享美食!
Attached is a tutorial video, making it easier to cook and share delicious food!
