The degree of raw steak is called "over-cooked" in western food;
Rare: When cutting steak, only the upper and lower layers are grayish brown, during which 70% of the meat is red with a lot of blood.
Medium: When cutting the steak, 50% of the meat in the center of the section is red with a little blood.
7 well-done: when cutting the steak, there is only a narrow red line in the center of the cut plane, and the blood in the meat is almost dry.
Westerners like to eat raw steak because it is moderately oily, slightly bloodshot and delicious. Orientals prefer 7 ripe, because they are afraid to see blood in the meat, so they think the less blood, the better. This is just the difference in eating habits between East and West. However, if you eat a steak with a certain fat, it is suggested that it must be fried well, not fully cooked, otherwise it will affect the taste of the meat and feel the so-called "old" and "chewy". The beef soup is made of refined beef 200g, sweet potato powder 50g and beef bone soup 250g. Seasoned beef soup powder 10g, fresh dew 20g, monosodium glutamate 5g, Jiang Mo proper amount, shredded ginger proper amount; Methods: 1. Fine beef is crushed with a wooden stick and beaten repeatedly. Add 50 grams of water, then add seasoning and sweet potato powder and stir well. 2. Boil the prepared beef bone soup in a pot, put the mixed beef in the pot, add beef soup powder, put it in a bowl after about 10 minutes, and sprinkle with shredded ginger. Features: This beef soup is reddish in color, tender and delicious. Beef snacks in Quanzhou have a long history, and the most famous beef soup is said to be related to Lu Xiufu, a famous minister in the Southern Song Dynasty. This legend can be traced back to more than 800 years ago. If you go deep into the existing "time-honored brand" in Quanzhou, you can also ask about the history of hundreds of years. There are many such time-honored brands in Quanzhou, such as Haochengcai Steakhouse in Quanzhou, Dongxing Beef Restaurant and Xuji Beef Restaurant in Shishi, all of which are famous "time-honored brands" in this line. This kind of beef snack can be used as both a snack and a dinner. When it's time to eat, many people get into the beef snack bar and order a bowl of salty rice (fried rice with soy sauce), a bowl of beef soup and a steak, around 10 yuan to solve a meal. Simple and convenient. Beef soup, mellow beef flavor, mixed with thin shredded ginger in the soup, is fragrant but not greasy, and tastes twice as good. They drank salty rice at the same time. So beef snacks can be regarded as the most common kind of fast food in Quanzhou. Beef soup can be divided into soft soup and hard soup. The biggest difference is whether the beef is chopped or sliced, like Quanzhou beef soup. West Lake beef soup belongs to soft soup, and beef is chopped. It was thickened before it was taken out of the pot, and the beef soup was reddish. Fujian Jinjiang beef soup and Shishi beef soup are both hard soups. Slice beef, mix with sweet potato powder, salt, monosodium glutamate and mature vinegar, soak for more than ten minutes, then put it in a pot, sprinkle with shredded ginger, adjust the taste and cook. The beef is tender and the soup is delicious. Is the first choice for beauty! Personally, I prefer hard soup. Here's how to make nourishing and beautifying beef soup: raw materials: beef 300g, vinegar 10g, chopped green onion, corn flour 50g, salt, monosodium glutamate, chicken essence, sugar, broth 50g, peanut oil and pepper. Methods: 1. Slice the beef, wash the cornmeal, and pat it hard for 5 minutes. 2. Put oil in the wok, heat it, add broth and appropriate amount of water, add appropriate amount of salt, monosodium glutamate, chicken essence and sugar, after the water boils, put the beef into boiling water one by one, and cook it at medium heat 1 min. 3. Put the vinegar and chopped green onion into the soup bowl, put the cooked beef into the bowl and sprinkle some pepper. It is suggested that beef is rich in protein, and its amino acid composition is closer to the needs of human body than pork, which can improve the disease resistance of human body. It is especially suitable for people who are nursed back to health after operation and illness to supplement blood loss and repair tissues. Eating beef in winter can warm the stomach and is a good tonic. Beef has the effects of invigorating middle warmer, invigorating qi, strengthening spleen and stomach, strengthening bones and muscles, resolving phlegm, quenching wind, and quenching thirst. It is suitable for people who are hidden in the middle, short of breath, weak in body, weak in bones and muscles, anemia for a long time, and yellow and dizzy. People who are irritable suggest eating less.
Is that enough?