Introduction to steak knowledge: The English word STEAK is the collective name for steak, and there are many types. The following four common ones are:

TENDERLOIN (tender beef tenderloin, beef tenderloin), and It's called FILLET. It's the tenderest meat on the beef spine and contains almost no fat, so it's very popular among friends who love lean meat. Because the meat is tender, it is suitable for frying at 3, 5 and 7 levels.

RIB-EYE (rib-eye steak) is a combination of lean meat and fatty meat. Because it contains a certain amount of fat, this kind of meat tastes better when grilled. Don't over-fry it when eating, 3 is best.

SIRLOIN (Sirloin Steak, Beef Tenderloin) contains a certain amount of fat. Because it is beef tenderloin, there is a ring of white tendons on the outside of the meat. The overall taste is strong and tough. , chewy, suitable for young people and people with good teeth. When eating, cut the meat with the tendons and bones together, and do not fry it overcooked.

T-BONE (T-bone steak) is T-shaped and is the backbone meat on the back of the beef. The two sides of the T shape have a larger amount and a smaller amount. The larger amount is the naked eye, and the smaller amount is the filet. This type of steak is more common in American restaurants. Since French cuisine is exquisite, T-bone steaks that are larger in quantity and rougher in quality are less commonly used.

Steak nutritional analysis: 1. Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than pork. It can improve the body's disease resistance and is useful for growth and development, as well as for people recovering from surgery and illness to supplement blood loss. It is particularly suitable for health, tissue repair and other aspects. Eating beef in cold winter can warm the stomach and is a good tonic in this season;

2. Beef can replenish qi, nourish the spleen and stomach, strengthen muscles and bones, resolve phlegm and wind, and relieve pain. It has the effect of quenching thirst and salivation, and is suitable for people with moderate qi, shortness of breath, physical weakness, weak muscles and bones, anemia, chronic illness, and yellowish and dizzy complexion. Supplementary information about steak: Different parts of the steak have different names and cooking methods:

Beef short ribs: the left and right sides of the ribcage of the cow, including the ribs. The meat is delicious and marbled. Suitable for roasting, pan-frying, deep-frying, and braised.

Bone-in sirloin: beef ribs. The amount of exercise is small, the meat is tender and evenly oiled, and it is also suitable for making steak, steamed beef, hot pot slices or Teppanyaki. Sirloin: The back loin of beef. The meat is tender and oily. It is suitable for steak.

Philip: The tenderloin muscle of the cow (i.e. loin meat), which requires less exercise and is the most tender meat. It can be used for steak or teppanyaki.

T-bone and New York gram steak: the front loin part of the beef.

Identification of the doneness of beef:

3 minutes cooked: dark red blood oozing out, 5 minutes cooked: light red blood oozing out, 7 minutes cooked: pink blood oozing out , Fully cooked: seeping with transparent juice

Modern Western medical research believes that beef is red meat and contains a foul-smelling acetaldehyde, which is harmful to health if consumed in excess. Steak is suitable for people: the general population can eat it

1. Suitable for people who are growing and developing, recovering from surgery or illness, those with weak Qi, shortness of breath, weak bones, anemia, long-term illness and yellow complexion People with dizziness should eat it;

2. People with infectious diseases, liver disease, and kidney disease should eat with caution; yellow beef is a hairy substance, and people with sores, scabies, eczema, acne, and itching should use with caution.

3. People with high cholesterol, high fat, the elderly, children, and people with weak digestion should not eat more. Therapeutic effects of steak: Beef is sweet in taste, neutral in nature, and returns to the spleen and stomach meridians;

It has the effects of replenishing qi, nourishing the spleen and stomach, strengthening muscles and bones, reducing phlegm and wind, and quenching thirst and saliva;

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It is suitable for people with depressed Qi, shortness of breath, physical weakness, weak muscles and bones, anemia, chronic illness, and yellowish and dizzy complexion.

Steak cooking instructions: 1. Put a hawthorn, a piece of orange peel or a little tea leaves when cooking, the beef will rot easily.

2. Coat the beef with a layer of mustard the night before cooking it. Rinse it with cold water the next day and cook it. Add some wine and vinegar when cooking. After this treatment, the beef will be It is easy to cook, and the meat becomes tender, with good color and delicious taste, and fragrant aroma.

3. Beef has thicker fibrous tissue and more connective tissue. It should be cut crosswise to cut off the long fibers. It should not be cut along the fibrous tissue. Otherwise, it will not be tasty and chewy.

4. Beef can easily turn black and deteriorate when exposed to wind, so be careful when storing it. Beef stewed with red dates can help muscle growth and promote wound healing. The recipe of French steak introduces the cuisine and functions in detail: French recipe anemia recipe

Taste: Salty and umami Process: Fried French steak Ingredients: Main ingredient: 500 grams of steak

Accessories: 150 grams of eggs, 150 grams of bread, 50 grams of wheat flour

Seasoning: 4 grams of salt, 3 grams of pepper. Features of French steak: extra brown on the outside, crispy and fragrant, bright red on the inside and tender. Teach you how to make French steak and how to make French steak delicious. 1. Beat the eggs into egg liquid, remove the crusty sides of the white bread, cut into rice grains, mix with 1 gram of refined salt and set aside.

2. Cut the steak into slices, beat it loosely with the back of a knife and pat it flat. Sprinkle with refined salt and pepper, dip in dry flour, then drag it into the egg liquid, dip it in bread crumbs, and cover it with a thin layer. Paper, press your palm lightly on the paper to make the bread stick firmly.

3. Put 250 grams of cooked vegetable oil in the baking pan, heat it at 250℃ for about 5 minutes, adjust the temperature to 200℃, put the steak in the oil, fry for about 5 minutes, turn over and fry for another 10 minutes After a few minutes, take it out when the surface is browned.

4. It can be served with Worcestershire sauce or tomato sauce. Tips - foods that conflict with each other:

Eggs: Eating them with goose meat can damage the spleen and stomach; eating them with rabbit meat and persimmons can cause diarrhea; at the same time, it is not suitable to eat them with soft-shell turtles, carp, soy milk, and tea.

Detailed introduction to the recipe of grilled and fried steak: home-cooked recipes

Taste: Salty and umami Craftsmanship: Grilled and fried steak Ingredients: Ingredients: Beef (lean) 100 grams

Seasoning: 2 grams of salt, 50 grams of mustard oil. Teach you how to make grilled steak, how to make grilled steak delicious 1. Bake the beef in an oven preheated to 100 degrees Celsius;

2. Turn over after 5 minutes and take out after another 1 minute;

3. Apply a small amount of salad oil on the griddle and fry the surface of the beef over high heat until brown;

4. All sides must be fried evenly, including the sides;

5. The degree of doneness can be controlled according to your own preferences.