Fried steak

1

Choose fresh, fatter beef, cut a little thicker。

2

You can also choose the part of snowflake, which is much younger. Slicing is then done, with a bit of ordinary corn oil made first, with a bit of sea salt (which is not available with the usual food salt) which is more suitable for the overnight。

3

Put butter in the pot, melt it, then put it in the steak, get it in the fire, and fry it for about two minutes. Don't fry too old。

4

West blue flowers and noodles are prepared in the water (with salt and oil) early, and they are filtrated and plattered. The steak is set. Squeeze with black pepper juice, homemade beef sauce, ketchup。

5

Cow-cow-cow-cow-cow-cow-cow-cow-cow-cow-cow。

6

Noodles I've chosen are pumpkin-sweet noodles, and they're beautiful colors, and I like the taste of them. You mix it with your own beef sauce and tomato sauce, you eat it, and you're satisfied! Noodles change as you like。

7

Butter, and black pepper juice

THE TERM STEEAK IN ENGLISH IS THE NAME OF THE STEAK, WHICH IS VERY DIVERSE AND IS COMMON IN FOUR CATEGORIES: TENDERLOIN, ALSO KNOWN AS FILLET, WHICH IS THE YOUNGEST MEAT ON THE RIDGE, IS ALMOST FREE OF FATTY AND IS THEREFORE VERY POPULAR WITH SKINNY FRIENDS. BECAUSE OF THE TENDERNESS OF THE MEAT, IT IS RIGHT TO HAVE 3 MATURES, 5 MATURES AND 7 MATURES. RIB-EYE, BOTH SKINNY AND FAT, WHICH TASTES BETTER BECAUSE OF SOME FATTY. DON'T OVERCOOK IT. IT'S BEST TO BE MATURE. SIRLOIN (WISH COLD CATTLE RIDGE) CONTAINS A CERTAIN AMOUNT OF FATTY OIL, WHICH, BECAUSE OF ITS RIDGE, CARRIES A CIRCLE OF WHITE FRAGRANCES ON THE OUTSIDE OF THE MEAT, WHICH IS GENERALLY STRONG IN TASTE, HARD IN FLESH, CHEWING ON THE HEAD, SUITABLE FOR YOUNG PEOPLE AND GOOD IN TEETH. WHEN EATING, THE MEAT IS CUT WITH THE BAND, AND NOT OVERCOOKED. T-BONE (T-BONE STEAK), WITH THE T FONT, IS THE SPINAL FLESH ON THE BACK OF THE COW. ONE SIDE OF THE T SIDE IS SMALLER, THE OTHER SIDE IS LESS, AND THE OTHER SIDE IS LESS, AND THE OTHER SIDE IS LESS, THE OTHER SIDE IS LESS. SUCH STEAKS ARE MORE COMMON IN AMERICAN RESTAURANTS AND ARE LESS USED FOR LARGER AND CRUDE T-BONE STEAKS BECAUSE OF THE SOPHISTICATION OF THE DIET. COW PICKLES ARE RIPE, REFERRED TO AS “SLIGHTLY MATURE” 3 MATURITY (RARE) IN THE WESTERN MEAL: CUTTING OFF CATTLE PICKERS IS ONLY BROWN ON TWO LAYERS, WITH 70 PER CENT OF THE MEAT BEING RED AND ABUNDANT BLOOD WATER. FIVE MATURES (MEDIUM): CUT OFF CATTLE AND SEE 50% RED IN THE MIDDLE OF THE FRACTURE, WITH A SMALL AMOUNT OF BLOOD. 7 MATURE TO FULL MATURITY (WELLDONE): CUT OFF CATTLE AND SEE ONLY A NARROW RED LINE IN THE MIDDLE OF THE FRACTURE, AND THE BLOOD WATER IN THE FLESH IS ALREADY DRY. WESTERNERS LIKE TO EAT MORE RAW STEAKS, WHICH ARE SO BEAUTIFUL BECAUSE THEY ARE OILY AND HAVE LITTLE BLOOD. EASTERNERS PREFER 7 MATURITY BECAUSE THEY ARE AFRAID TO SEE BLOOD IN THE FLESH AND THEREFORE THINK THAT THE LESS BLOOD WATER, THE BETTER. THERE ARE MANY FACTORS THAT AFFECT THE TASTE OF STEAK, SUCH AS THE SPEED OF CONSUMPTION, AND THE SPEED AT WHICH IT IS ENJOYED WHEN IT COMES TO THE TABLE, CAN DETERMINE WHETHER IT TASTES GOOD. BECAUSE THERE IS BOTH BUTTER AND BLOOD IN THE STEAK, THE TEMPERATURE WILL DECREASE IF IT IS SLIGHTLY LOWER FOR THE STEAK. IT IS COMMON TO CUT CATTLE INTO SMALL PIECES AND CHEW THEM A LITTLE BIT. EATING STEAK TALKS ABOUT FIRE, RATHER THAN ENJOYING A SOUR TASTE, WHICH IS ALSO THE DIFFERENCE BETWEEN ROAST BEEF AND ROASTED STEAK IN A WESTERN MEAL. ALSO, UTENSILS CAN AFFECT THE TASTE OF STEAK. YOU HAVE TO BE SHARP FOR A STEAK KNIFE, SOMETIMES BECAUSE IT'S NOT SHARP ENOUGH TO GET YOUR HANDS ON THE MEAT. THEREFORE, IT IS IMPORTANT TO CHECK WHETHER THE BLADES ARE CLEARLY SEPARATED BEFORE EATING STEAKS. IN ADDITION TO THIS, THE EFFECTS OF JUICY ON STEAK TASTES ARE SIGNIFICANT. AND I PREFER FRESH BEEF. I FEEL HEALTHIER. IT TAKES AT LEAST A MONTH TO GET TO CHINA