On the one hand, steak is rich in fat and protein, which can weaken dryness and highlight the fruity taste in wine.
On the other hand, tannin can dissolve the greasy feeling caused by fat very well. Therefore, the two are a good match.
Natural red wine polyphenols contain a variety of powerful antioxidant substances, which can effectively resist the damage of free radicals, prevent skin aging, and make skin whiter, more moist and more elastic.
Extended data:
Red wine polyphenols can also reduce the inflammatory reaction caused by skin irritation; Inhibit tyrosinase activity, reduce melanin production, and make skin bright and white.
Maintain vascular tension, prevent microvascular varicose veins, promote the metabolism of fat and sugar, and eliminate the phenomenon of orange peel tissue.
Among them, resveratrol in red wine polyphenols is typical, which has antioxidant capacity, moisturizing performance and anti-inflammatory effect.
Therefore, it can play a good role in maintaining the skin, delay the aging process of skin cells, inhibit the activity of tyrosinase and reduce melanin.
Medium-rare steak: the inside of the steak is blood red, with a certain temperature inside and a raw and cooked part.
Medium rare: most of the meat is permeated into the center by heat, but it doesn't change much. After cutting, the cooked meat on the upper and lower sides is brown, turns pink towards the center, and then the center is fresh meat color, accompanied by blood oozing from the knife.
The layers of fresh beef and thick steak will be obvious, while frozen beef and thin steak are difficult to achieve this effect. )
Medium steak: the inside of the steak is pink and visible, with light gray and full brown mixed with cooked meat. The temperature and taste of the whole steak are well balanced.
Medium-rare: The steak is mainly light grayish brown with a little pink, which is thick and chewy.
Well-done: the steak is brown with cooked meat. The whole beef is cooked and tastes heavy.
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