The English word STEAK is a general term for steak. There are many kinds of steaks, and the following four are more common:
TENDERLOIN (beef tenderloin), also called filet, is the most tender meat in beef tenderloin, and it contains almost no fat, so it is very popular with friends who like to eat lean meat. Because the meat is tender, it is suitable for frying until it is 3, 5 and 7 ripe.
Rib eye (naked eye steak) has both lean meat and fat meat. Because it contains a certain amount of fat, this kind of meat tastes better when fried and roasted. Don't overcook it when eating, three is the best.
Sirloin (sirloin steak, beef tenderloin) contains some fat. Because it is beef tenderloin, there is a circle of white muscle on the extension of the meat. The overall taste is tough, the meat is hard and chewy, and it is suitable for young people and people with good teeth. When eating, cut the meat and tendons together, and don't overcook it.
T-bone (T-bone steak), T-shaped, is the back of cattle. On both sides of the T-shape, one side measures more and the other side measures less. It is the naked eye that measures more, and Philip that measures less. This kind of steak is more common in American restaurants. Because French cuisine is exquisite, T-shaped steaks with large quantity and rough quality are rarely used.
Nutritional value of steak
Steak contains a variety of nitrogen-containing substances, in addition to fat, crude fiber, lactic acid, glycogen, calcium, phosphorus, iron, cholesterol, vitamin B 1, vitamin B2 and other nutrients.
Edible effect of steak
Tonifying the middle energizer, nourishing the spleen and stomach, strengthening bones and muscles, resolving phlegm, calming wind, quenching thirst and stopping saliva.
Tips for choosing steak
A look at the color: bright red and tender, deep red and old;
Two-touch elasticity: the surface is slightly dry and non-sticky, and it is elastic when pressed, and the depression will recover immediately after being pressed by fingers;
Third, look at the section: the section is neat, the muscle fibers are fine, and there is no bleeding.
Steak. Jpg steak looks sticky or extremely dry, and the depression cannot be recovered after being pressed by hand. Don't buy it. When choosing a steak, it is best to bring a little fat, which will produce fat when frying, making the steak more tender.
Storage skills of steak
Eat steak as soon as possible. When it is not finished, it is sized with cooking wine and salt, and then stored in the refrigerator with plastic wrap.
Cooking skills of steak
In the choice of materials, the meat should be thick enough, and the juice is too thin to lock easily. Just fry it on one side and it's almost cooked. It's easy to fry. Choose a pot with sides. This kind of pot has a large heat capacity, and the cows will not come out because of the sudden drop in temperature after being discharged, so they can fry patterns. Lock the gravy when cooking. Before frying the steak, iron the pan and add the steak when there is a slight smoke. Change the fire to a small fire and fry it slowly to allow heat energy to be conducted to the inside of the meat. On the pattern, it should be rotated 70 degrees. Put the meat in the pot and don't move. When the pattern appears and it is almost cooked, rotate 70 degrees to continue frying. Be sure to set the angle at one time and don't move it back and forth, because moving the pattern back and forth is easy to spend.
Taboo of steak
Steak: Beef should not be eaten with chestnut, snail, brown sugar, leek, white wine and pork.
Edible suggestion of steak
Before cooking, pat the steak fiber loose with a meat floss hammer or knife back, then marinate it and fry or roast it.
You can do it directly in one piece. If it is too big, you can cut it in the middle and cut it thinner. When frying or roasting, it can be paired with onions, potato pieces, carrots and mushrooms, and the steak made is more fragrant. 1. When frying the steak, you must master the heat, don't fry it too well, 7 points is enough, and it will be tender when it is raw;
It's best to put the steak you just bought in the refrigerator for 3 hours in advance, and the fried steak is tender.