No matter at home or abroad, steak is a delicious food for all ages. However, the cooking degree of steak is a university question. Many people in China order well-done food for safety when they eat it for the first time, because people are curious about a novel food and will try it, but they will still choose within their acceptable range. Let's take a look at 5 1 Health Network Bian Xiao.

Later, more and more people ate, and everyone gradually began to try rare or even rare steak. So, the question is, is there a difference between raw steak and tender and old meat? If you order food abroad, or on foreign menus, how do you show maturity? Don't worry, look down and the answer will be revealed here.

Blue steak: This kind of cooked steak is not acceptable to most people. After all, it will be close to raw meat To be clear, it is to heat the front and back sides of the high-temperature iron plate for 30 ~ 60 seconds, thus locking the wettability of the steak and making the external meat quality and the internal raw meat taste worse. The outer layer is conducive to hanging juice, but the raw meat inside retains the original meat flavor, which is naturally special.

Medium-rare steak: the inside of the steak is blood red and keeps a certain temperature evenly, whether it is raw or cooked.

Medium-cooked: after being cut, the cooked meat on the upper and lower sides turns brown, pink in the middle and fresh meat in the middle, and there will be blood oozing from the knife cut. The beef used for medium-rare steak must be fresh and thick, otherwise neither frozen steak nor lean beef can achieve that effect.

Medium steak: the steak is regional pink inside, and colleagues also mix light gray and full brown cooked meat. The temperature of the whole steak is very balanced and the taste is not too rough.

Mediumwell: this is the most suitable degree for the public. The inside of the steak is light grayish brown with a little pink, which makes it slightly thick and chewy.

Well-done steak: The whole steak is brown with cooked meat. The whole beef is cooked, and it will have a strong taste. Well-done steak is generally not recommended. Nutritional value of steak

Beef contains the most, tallest and richest elements needed by human body. Comprises protein, blood iron, vitamins, zinc, phosphorus and various amino acids.

The lean meat of beef is rich in excellent nutrients such as high-quality protein, iron and vitamin B group.

Meat contains a balanced amount of protein, which is decomposed and utilized by small units of amino acids in the body, but it cannot be synthesized from the body and needs to be supplemented from food. -Adults need 8 kinds and children need 2 kinds, which is 10. Another feature of beef is the amino acids it contains. Developing children have a strong body; The digestive function of the elderly is degraded, and the absorption ability is reduced. , need to bring more.

Beef is rich in iron and is easily absorbed by human body. Oxygen and energy are transported to all parts of the body through hemoglobin in red blood cells. And its ingredients can't be iron-deficient. There are two kinds of iron in food. Women who often lose weight are prone to anemia. For those who want to stay healthy and energetic, preventing anemia is very important.