There is always an omelette next to the steak ordered at a Western restaurant, and if you eat it directly, it will be a joke

As the saying goes, people take food as the sky, which shows the status of food in our hearts, and food has become an indispensable part of our lives. In the long years, it has gradually created eight major cuisines: Shandong cuisine, Sichuan cuisine, Cantonese cuisine, Suzhou cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine, and Hui cuisine, each of which has a unique flavor and characteristics.

Each cuisine also has its own unique cooking methods and flavors. Lu cuisine is salty, fresh and pure; Sichuan cuisine is spicy and fragrant; Cantonese cuisine is delicate and delicate; Su cuisine is light and beautiful; Fujian cuisine is fresh and mellow; Zhejiang cuisine is fresh and tender; Hunan cuisine is fresh and spicy and fragrant; Hui cuisine pays attention to food supplements. There are representative gastronomic business cards everywhere in the country.

Of course, today's restaurants are no longer limited to traditional cuisine, Japanese and Korean cuisine, Thai restaurants, Western restaurants, etc. have also attracted a lot of diners, among which the more representative is steak. I remember seeing it in various TV dramas and movies before. Candlelit dinners covered with flowers, handsome men and women, red wine steaks, and a violin player playing beautiful music on the side.

I remember that my husband and I went on our first date, and we chose a western restaurant. I had never eaten Western food before, and when I opened the heavy doors, the soft light spilled over every table, the white tablecloth was lined with glittering silver cutlery, and the faint aroma of vanilla and toast filled the air. The waiter smiled and led us to our seats, which was exceptionally quiet compared to the bustle of the Chinese restaurant.

The names of the dishes on the menu were almost all unfamiliar to me, so I had to bite the bullet and order the same steak set as my husband, and I wanted to order the same. When the waiter served our meal, I was stunned by what I saw. The steak on the plate is neatly cut and garnished with a few asparagus, a few small tomatoes and a pinch of golden fries. However, it was the omelette that caught my attention the most.

The omelette I eat at home is always cooked thoroughly, but the egg white in front of me is slightly solidified, but the yolk is in a flowing state, which is softer than the soft-boiled egg I have eaten before. I couldn't help but mutter: Why is this egg fried so raw? Could it be a chef's mistake?

Just when I was full of doubts, I noticed my husband's movements. He gracefully picked up his knife and fork and gently sliced the omelette open, letting the golden egg flow out slowly. Then, he cut a small piece of steak, dipped it in egg wash, and dipped it in the sauce from a small dish next to him, and served it directly into his mouth. It dawned on me that this egg was not meant to be eaten directly, but to be wrapped outside the steak to add depth and moistness to the taste.

Following my husband's example, I carefully cut a small piece of steak, dipped it in egg wash, and lightly spread the sauce. The moment it is served in your mouth, the tenderness of the steak is perfectly combined with the smoothness of the egg mixture, and the richness of the sauce adds an unparalleled layer to the whole dish.

Since that time after eating Western food, I have been obsessed with the taste of soft-boiled eggs dipped in steak, and I will make them myself at home, but I also have to pay attention to this, because I have tried ordinary eggs at home, and the egg wash of the eggs is stained with steak, which is particularly fishy, and the eggs to be used here must be sterile eggs that can be eaten raw, without fishy smell, and it is safer to eat.

This sterile egg is actually an egg that has been pasteurized, this sterilization method is like a gentle "cleaning SPA" for the egg, cleaning the bacteria on the surface of the eggshell cleanly, and it can also keep the nutrients in the egg, without any loss! Moreover, its sterilization process is particularly strict, and bacteria such as salmonella, which are easy to make people eat bad stomach, can be completely eliminated, and it is particularly safe to eat.

Frying soft-boiled eggs is also simple, prepare the sterile eggs first, pour some oil in a pan, and heat over medium-low heat. When the oil is hot, tap the eggs lightly on the edge of the pan and slowly beat them into the pan. When the egg whites begin to turn white and solidify, then cover the pot and simmer for about 1 minute, you can get a perfect sun egg with fully cooked egg whites and a flowing yolk!

Place the fried eggs on a plate and fry a few tomatoes or onion rings in the pan. Finally, we can fry the steak, which is divided into near-raw, medium-rare, medium-rare, medium-rare, medium-rare, medium-rare, and medium-rare.

Near-raw steak

This is simply a "raw meat plus version"! The surface is fried and burnt, and the inside is no different from raw meat, and the cut is scary-red! The bite is ridiculously tender, and the gravy rushes directly in the mouth, but there is almost no meat flavor, which is suitable for the kind of ruthless people who dare to eat raw meat! Fry for 30 seconds on each side, fry quickly on high heat, and your hand speed must be fast!

Medium-rare steak

After frying it for a short time longer than the recent life, it was still red when cut. The taste is so soft and tender, the meat juice is so much that it can overflow, and you can start to taste a little bit of the aroma of cooked meat, fry for 1 minute on each side, and fry it quickly at high temperature!

Medium-rare steak

This is the "traffic responsibility" of the steak industry! Cut the pink and tender, looking at it is super appetizing! Take a bite that is soft and juicy, the gravy is wrapped in pan-fried fragrant, and it is huge! Fry on high heat first to make a burnt aroma, then turn to medium heat and fry slowly, fry for 1 and a half minutes on each side, and you will not roll over when you close your eyes!

Medium-rare steak

When you fry until the middle turns light pink, the meat begins to firm, and the juice is not so explosive, but the flavor of the meat is stronger! Fry slowly over medium heat, 2 minutes on each side, and Baozi who doesn't dare to eat raw meat is right to choose this!

Medium-rare steak

When you cut it, only the middle is lost in pink, and the meat becomes a little dry, and it is a little hard to chew, but the fragrance is directly full! First medium heat and then turn to low heat and fry slowly, 2 and a half minutes on each side, and the treasure with good teeth is chong!

Medium-rare steak

The medium-rare steak is almost completely fried! There will be no blood when cut, and the juice will be relatively small, but the fragrance is so strong that it can confuse people! Fry slowly over low heat, at least 3 minutes on each side, and close your eyes if you like a solid taste!

Generally, like our Chinese eating habits, more are medium-cooked or medium-cooked, seven-medium cooked is more tender, nine-medium-cooked, cooked more thoroughly, eating will be more reassuring and reassuring, do not worry about the psychological pressure of eating raw beef. And we can also choose different parts of the steak according to our preferences, and their taste can be very different.

Filet mignon

This is the most expensive part of the cow! There is almost no fat, it is as tender as tofu, and it melts with a sip! The disadvantage is that there is less juice and light taste, so it is recommended to fry it to medium or medium rare, and the fitness party and the sisters who are afraid of gaining weight are directly locked!

Ribeye steak

A "fat assassin" with its own snowflake pattern! After frying, the oil is bubbling up, and the gravy mixed with the oil aroma explodes in the mouth, and the meat is firm and chewy! Medium to five medium cooked is the best, so fragrant that the neighbors are knocking on the door!

Sirloin steak

The meat of the beef loin, the ratio of fat to lean is just right! The edge has a fat edge, and it is crispy and fragrant! The meat is tender and chewy, the juice and aroma are online, and the medium-rare to medium-rare are super delicious, and the cost performance is amazing!

New Yorker steak

The upper loin part has a super beautiful texture! The bite is tough, but it doesn't stuff your teeth, the juice is rich, and the meat has a strong flavor to the top! Medium to medium rare, the more you chew, the more fragrant it becomes, and meat lovers close their eyes!

T-bone steak

One steak for two experiences! Tender filet on one side, chewy New Yorker on the other, and bones in between! Fry until medium to medium rare, and directly achieve "taste freedom" in one bite, and carnivores are ecstatic!

Beef shoulder steak

Cheap fighter! The meat is tender and elastic, juicy, and fragrant! Medium to five medium cooked, tender to soaring juice, the student party and migrant workers must rush!

If you want to eat the juice and oil, choose ribeye and New Yorker; If you like a soft and tender taste, you can rush filet and sirloin! When frying, lock in the gravy on high heat and adjust the heat according to the doneness. Don't be in a hurry to cut it after frying, let it stand for 5 minutes, let the gravy "return to its place", and the taste will take off directly! Learn these tricks and you can eat authentic Western food at home.

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