Boiled green beans, boiled green beans, boiled broccoli and various salads are eaten together.
When it comes to western food, everyone seems to think of steak. As early as the19th century, steak has become America's favorite way to eat. Eating in a western restaurant, the food is very particular, so what are the characteristics of steak and how to classify it?
Sirloin steak:
Also known as sirloin steak, it refers to beef with tender meat and tender oil, which is basically taken from the most tender beef on the back of cattle. The specific location is different, and the flavor is different. The more authentic sirloin is taken from the back tenderloin, but special varieties, such as the New Yorker, are taken from the front tenderloin like Philip. Sirloin steak is tender, sweet and juicy, and full of taste, which is favored by entry-level steak experts. Suggested temperature: medium to well done.
Fillet:
Tenderloin, also known as tenderloin, is taken from the inner muscle of cattle (that is, tenderloin). It has less exercise, the tenderest and thinnest meat and less fat. Because every cow has a small piece, it seems that "things are rare." It tastes good if you don't chew it, but it looks old and astringent if you cook it too much. It is recommended for the elderly or children with poor oral cavity and weak digestive ability. Recommended temperature: medium rare to medium rare.
T-bone steak:
That's the backbone of the cow's back. There is a big T-bone in the middle of a big steak, with Philip on one side and the New Yorker on the other. The meat is tender, smooth and rough, or oily and refreshing, and you can eat it all by ordering. Recommended temperature: medium to medium.
Rib eye steak (rib eye):
From the rib ridge of cattle, that is, the meat at the edge of cattle bone. Rib-eye steak may not be as tender as sirloin steak, but the meat beside the bone has always been delicious. Tender shredded pork is more chewy than brisket, more delicious than tenderloin, and more oily, which young male diners like. Suggested temperature: medium to well done.
Niuxiaopai:
Beef steak is taken from the left and right sides of the cow's chest, including ribs. The steak with bones and tendons is delicious, juicy and chewy, with marbles, especially those with the sixth and seventh tendons of cattle, tender but not astringent, and full of meat. Even diners who are afraid of strangers can enjoy it to their heart's content, creating a unique charm of steak. Recommended temperature: fully cooked.
In addition to the above varieties, there are also common meats on the table, such as the plate muscle in the scapula, the rib eye center meat in the upper scapula, the ventral meat in the belly, the upper hind leg meat and so on. Although these parts are thick in meat fiber, they cannot compete with the above varieties.
Medium rare steak, not bloody, can only see beautiful brown, with sweet gravy floating on the surface. After cutting with a knife, you can see the dark red like ham sausage. When you taste it, you only need to chew it gently, and it will be moist and melt, leaving a sweet and lingering fragrance. In this way, it is "medium rare".
Raw steak: the inside of the steak is blood red, and the internal temperature is kept at a certain level (higher than that of very rare steak).
Medium rare: It's pink inside and quite hot.
Medium rare: the steak is pink with light gray and brown inside, and the whole steak is very hot.
Medium-rare: the steak is mainly light gray-brown with pink inside.
Well-done: The inside of the steak is brown.