蛋黃鮪魚沙拉

材料： 蒜茸，醬油，檸檬汁，黑胡椒，鹽，紅酒。 做法：

中文介紹

材料： 牛肉（選一塊適合做牛扒的部位），配菜隨意選擇。 蒜茸黑椒牛扒
調料： 蒜茸，醬油，檸檬汁，黑胡椒，鹽，紅酒。 做法： （這個做法是自己隨意做的~） 1、將配菜洗淨，切絲或用手撕碎，拌成沙拉備用。除了普通的蔬菜，也可選擇一些象玉米，香菇這樣既好味又美觀的食物來擺盤，在拌蔬菜沙拉時，注意不能直接食用的食物要提前焯燙、加工後再食用。 2、將牛肉拍松，然後加入蒜茸，醬油，檸檬汁，黑胡椒，鹽，紅酒醃漬，醃漬的時間可以長一些，30分鐘到一個小時均可。 3、最後將醃漬好的牛肉煎熟就可以了，可以用黃油等來煎。 *牛排的部位及烹調方式： 牛小排：牛的胸腔左右兩側，含肋骨部分，肉質鮮美，有大理石紋，適合用以烤，煎，炸，紅燒。 帶骨西冷：牛的肋脊部，運動量小，肉嫩且油花均勻，可做牛排，蒸牛肉，火鍋片或做鐵板燒。 西冷：牛的後腰脊肉，肉質嫩，含油花，適合作牛排。 腓力：牛的腰內肉，運動量少，且肉質最嫩，可用作牛排或鐵板燒。 T骨及紐約克牛排：牛的前腰脊肉的部位。 *牛肉的熟度辨別： 3分熟：滲有暗紅色血水 5分熟：滲有淡紅色血水 7分熟：滲有粉紅色血水 全熟：滲有透明色的汁液 牛排點用的術語，用中文表述是幾分熟，而用英文表述則是以下術語： Raw 幾乎生的(但絕不會是全生的,而是外熟內溫) Rare 三分熟 Medium-rare 三至四分熟 Medium 五分熟 Medium-well 七至八分熟 Well-done 全熟 *牛排的幾種配食 1、英式牛扒 配食為煎洋蔥塊。 2、法式牛扒在煎好的牛扒上放一片檸檬和一塊蒜泥黃油。配食為煮豆角和烤土豆。 3、胡椒牛扒在煎之前，先在牛排兩面蘸上搗碎的胡椒。煎好裝盤時燒以奶油沙司。 4、可以選用其它的配食如： 炸土豆條——蔬菜沙拉 煮青豌豆——煮蘆筍——煮土豆 炒豆角——乾煸磨茹片——煮土豆 5、還可以澆上不同風味的沙司，使其味道各異，如荷蘭沙司、博得來沙司等。

英文解說

Material: Beef (steak select a suitable site of), side dishes optional. seasoning: Garlic, soy sauce, lemon juice, black pepper, salt, red wine. Practice: (This practice is free to do their own ~) 1, the dishes washed, shredded or hand pieces, Ban Cheng salad stand. In addition to ordinary vegetables, can also choose a number such as corn, mushrooms this way, good taste and beautiful plate of food to put in the mixed vegetable salad, be careful not to eat the food directly in advance blanch, processing before eating. 2, beef, crushed, and then add garlic, soy sauce, lemon juice, black pepper, salt, red wine marinated, pickled longer time to 30 minutes to an hour can be. 3, Finally, a good pickled beef cooked on it, you can use butter to fry. * Location and way of cooking steak: Ribs: the right and left chest of cattle, with some ribs, tasty meat, there are marble, suitable for grilling, frying, deep-fried, stewed. Bone Sirloin: cow ribs spine, small amount of exercise, tender and Youhua even do steak, steamed beef, pot pieces or doing teppanyaki. West L: lumbar loin of cattle, meat tenderness, oil flower, suitable for steak. Philip: Bovine meat inside the waist, exercise less, and the most tender meat can be used as steak or teppanyaki. T bone steak and Niuyue Ke: the site of cattle Frontal tenderloin. * Degree of beef cooked to identify: 3 familiar: a dark red bloody water seepage 5 ripe: there is light red bloody water seepage 7 points familiar: a pink bloody water seepage Fully Cooked: penetration of transparent colored juice Steak point terms used in Chinese statements are somewhat familiar, but the English interpretation is the following terms: Raw almost raw (but never the whole raw and cooked outside but warm inside) Rare two-thirds cooked Medium-rare cooked for three to four minutes Medium Rare, Medium-well cooked seven to eight Well-done-done * Some with eating steak 1, British food is steak with fried onion pieces. 2, French steak steak in the magic draft was ready to put a piece of lemon and garlic butter. Food is cooked with beans and baked potatoes. 3, pepper steak in the fry before dipping in the crushed pepper steak on both sides. Magic draft was ready when the burning plate and serve with cream sauce. 4, can be used with other food such as: Fries - vegetable salad Cooked green peas - cooked asparagus - boiled potatoes Fried beans - stir dry grinding Ru film - boiled potatoes 5, can also be poured sauces of different flavors to make it taste different, such as He Lansha Division, won the Division and other sediment.