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 analysis of steak: 1. Beef is rich in protein, and its amino acid composition is closer to human needs than pork, which can improve human disease resistance. It is especially suitable for people who are recuperating after surgery and illness to replenish blood loss and repair tissues. Eating beef in cold winter can warm the stomach and is a good tonic this season.
2. Beef has the effects of nourishing the middle energizer, strengthening the spleen and stomach, strengthening the bones and muscles, resolving phlegm and calming the wind, quenching thirst and promoting fluid production, and is suitable for people with hidden middle energizer, shortness of breath, weakness of muscles and bones, anemia and long illness, and yellow complexion. Supplementary information of steak: different parts of steak have different names and cooking methods:
Small steak: the left and right sides of the breast of a cow, including the ribs. The meat is delicious and marbled. Suitable for roasting, frying, frying and stewing.
Boneless sirloin: the rib of a cow. Small amount of exercise, tender meat and even oil. It can be made into steak, steamed beef, hot pot slices or teppanyaki. Beef loin: Beef loin is tender and oily, suitable for steak.
Philip: Beef tenderloin (that is, tenderloin) has less exercise and the most tender meat. It can be used to make steak or teppanyaki.
T-bone and New York Steak: Beef loin.
Judging the maturity of beef;
Medium-rare: dark red blood, medium-rare: light red blood, medium-rare: pink blood, and full-cooked: transparent juice.
Western modern medical research believes that beef belongs to red meat, which contains a malodorous acetaldehyde, and excessive intake is harmful to health. Steak is suitable for people: the general population can eat it.
1. It is suitable for people who grow and develop, recuperate after surgery and illness, and people who are in gas reservoirs, short of breath, weak muscles and bones, anemia and long illness, and have a yellow complexion.
2. People with infectious diseases, liver diseases and kidney diseases should be careful to eat; Beef is a hair growth product. People suffering from scabies, eczema, acne and itching should use it with caution.
3. People with high cholesterol, high fat, old people, children and weak digestive ability should not eat more. The dietotherapy function of steak: beef is sweet and flat, belonging to the spleen and stomach meridian;
Has the effects of invigorating middle warmer, invigorating qi, strengthening spleen and stomach, strengthening bones and muscles, resolving phlegm, calming endogenous wind, quenching thirst and promoting fluid production;
Suitable for people with stagnation of qi, shortness of breath, weakness of muscles and bones, anemia and long illness, and yellow complexion.
Steak practice guide: 1. When cooking, put a hawthorn, an orange peel or a little tea, and beef will rot easily.
2. Coat the old beef with mustard the night before cooking, rinse it with cold water the next day, then cook it in a pot, and add some wine and vinegar when cooking. After this treatment, the old beef is easy to boil, fresh and tender, delicious and fragrant.
3. The fibrous tissue of beef is coarse, and there are many connective tissues, so cut it horizontally, and cut off the long fiber, not along the fibrous tissue, otherwise it will not be delicious and chewy.
Beef tends to turn black and deteriorate after being blown by the wind, so we should pay attention to preservation. Stewed beef with red dates is helpful for muscle growth and wound healing. The practice of French steak introduces the dishes and their functions in detail: French cookbook anemia cookbook
Taste: salty and savory. Technology: Fried French steak. Material: Main ingredient: steak 500g.
Accessories: egg150g, bread150g, and wheat flour 50g.
Seasoning: 4g of salt and 3g of pepper. The characteristics of French steak: crisp outside and fragrant inside, fresh inside and red inside, fresh and tender. Teach you how to cook French steak and how to make French steak delicious. Beat the eggs evenly into egg liquid, remove the crust from the side of white bread, cut into rice grains, and mix with refined salt 1 g for later use.
2. Cut the steak into pieces, break it loose with the back of a knife, spread it with salt and pepper, dip it in dry flour, then drag it into the egg liquid, dip it in bread crumbs, cover it with a layer of tissue paper, and gently press it on the paper with your palm to make the bread stick.
3. Put 250 grams of cooked vegetable oil in a baking pan, heat it at 250℃ for about 5 minutes, adjust it to 200℃, put the cattle into the oil, fry it for about 5 minutes, turn it over for 10 minute, and take it out when the surface is brown.
4. Serve with spicy soy sauce or ketchup. Pie-food phase grams:
Eggs: Eating with goose will damage the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable for eating with turtles, carp, soybean milk and tea.
The practice of barbecuing and frying steak introduces dishes and their functions in detail: home-cooked recipes.
Taste: Salty and umami flavor technology: grilled steak and fried steak. Material: main ingredient: beef (lean meat) 100g.
Seasoning: 2 grams of salt and 50 grams of mustard oil will teach you to cook a roast steak. How to cook a roast steak is delicious? 1. Beef is baked in an oven preheated to 100℃;
Turn over after 2.5 minutes, and take it out after 1 minute;
3. Apply a small amount of salad oil on the grill and fry the beef surface brown with high temperature fire;
4. All the noodles should be fried evenly, including the sides;
Maturity can be controlled according to your own preferences.