The same thickness of beef, why fry the steak for 5 minutes, it will become old after a long time, and it takes 1 hour to stew the beef

Beef is amazing. In many traditional dishes, beef is often associated with "simmering", such as Chinese braised beef, such as French red wine braised beef. Long-term stewing will make the beef texture soft, absorb the soup, and taste extra delicious when eaten. .

The fried steak is completely different from the stewed beef. The emphasis is on the speed. A piece of beef of the same thickness, if it is a steak, the frying time will not exceed 5 minutes, and the meat inside is still pink with "bloodshot". But already edible.

And you'll find that the more people who want to show that they can eat steak, the more they like to say that they like lightly cooked steak. Especially for Europeans and Americans, medium-rare and medium-rare steaks are the norm, while Chinese people who are used to eating cooked food prefer medium-rare and well-done.

Steak, very demanding high quality beef. Because the meat is very fresh, the meat itself is very soft. At this time, the extra cooking will destroy the beef. On the contrary, the more raw the meat is, the more tender the meat can be tasted. In the same way, the beef hot pot in Chaoshan, China, requires that it be served on the table within 2 hours, which is also the reason.

Without considering food hygiene safety and personal taste, high-quality meat can be eaten raw, and you can even feel the taste that melts in your mouth. The common medium-rare steak is fried and discolored on the outside, and the beef inside is completely raw, so that you can experience the completely different taste and aroma of raw and cooked beef.

So what about beef stew in traditional dishes? We all know that there is almost no raw meat in the Chinese traditional diet. The dietary talent developed in history has allowed us to study many cooking methods of stewing, steaming and boiling to cook the meat.

Beef that is used for stewing usually contains muscle tissue, fat, bone, fascia, etc., and is more suitable for long-term cooking. After a long time of stewing, the high temperature breaks the muscle fibers of the beef. At this time, the beef becomes soft again, but it is not the softness of the steak, but the "overcooked" soft and rotten.

So you will find that the same beef that can be eaten, the steak that only takes 5 minutes to fry is completely different from the beef that has been stewed for 1 hour. Although it is "melt in your mouth", you still Can eat the difference, one is elastic soft, and the other is soft without chewing.

Someone raised a question: Why is the beef I bought at the vegetable market, the fried steak is not delicious? Although the taste is very tender, it does not have the aroma of restaurant steak at all. If you don't season it yourself, it is estimated that the steak will be difficult to eat.

This is because the steaks in restaurants are specially processed, and the two most common methods are "exhausting" and "aging". The role of the former is to remove the blood and lymph of the beef, and the role of the latter is to break down the protease, which makes the beef more tender.

In other words, these steak meats are not only well-selected, but also have many processing steps. Only after some operations can the beef taste fresh and juicy and retain the nutrients of the beef, and even if the beef is eaten raw, it will not Food safety issues arise.

These treatments are not the treatment that beef bought from the vegetable market can enjoy. It is worth mentioning that most of the beef sold in our vegetable market is domestic yellow beef with a harder texture, and the steak is made of Australian beef with higher fat content, that is, snowflake beef. The fried steak is more fragrant and better. Bite, juicy.