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How do you cook the steak?

Step 1 ingredients: 150g beef, 400g kale, 1g ginger, 2 cloves of garlic. Seasoning: 10g of edible oil, 1g of oyster sauce, 2g of light soy sauce, 1g of soy sauce, 1g of salt, 1g of pepper, 1g of starch, 2g of cooking wine. Step 2 Kale leaves are removed and sliced. Step 3 slice the garlic. Step 4 sliced ginger.

Braised beef tenderloin with spring onions. Prepare ingredients: 150g beef tenderloin, 1 green onion, 2 cloves of garlic, 10 g ginger, 1 tablespoon cooking wine, 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, 1 teaspoon black pepper, 1 teaspoon starch, right amount of salt, right amount of edible oil.

Wash beef tendon meat, remove fascia, soak in water for 2 hours, remove, dry, cut into small cubes, then pound into thin slices, rinse green onions and cut into rolling blades.

Wash the tenderloin, remove the fascia, cut it into rectangular slices and put it in a bowl. (2) marinate beef tenderloin with minced ginger, chopped onions, pepper and salt (3 grams), monosodium glutamate, cooking wine and sesame oil (10 grams) for 10 minutes. (3) knock the eggs into the bowl, add a little water and break them up. Mix the egg paste with powder below.

The delicious and tender tenderloin is as follows: materials / tools: 300g tenderloin, 3 line peppers, 1 tablespoon oyster sauce, 1 tablespoon dry starch, 1 tablespoon soy sauce, 1 tablespoon light soy sauce, 1 tablespoon sugar, 3 cloves of garlic, 2 grams pepper, dried starch, bean curd milk, soy sauce, salt, edible oil, wok. Get all the ingredients ready.

How is the steak tenderloin fried, smooth and tender?

1. Step 1 | first cut the whole beef tenderloin into thin slices with horizontal texture, the thinner the better, then put it in a bowl, add some warm water and wash it with your hands, wash the blood out of the beef and drain.

2. Cool the oil in a hot pot, pour in the pickled beef, stir-fry until raw, serve and set aside. Stir-fry minced garlic, add Hangzhou pepper and stir-fry spicy flavor. Add beef fillet and a little salt and stir-fry quickly. A delicious and tender fried steak tenderloin is ready.

3. Sliced beef tenderloin with five spice powder, ginger powder, salt, oil, soy sauce, cooking wine and starch. Grab and marinate for 30 minutes. Change the onion, green pepper and carrot to the knife and set aside. Pour oil into the pan and put the pickled beef tenderloin. Stir-fry until discolored and serve. Continue to heat the oil and stir-fry the minced garlic.

4. Beef is often eaten on weekdays, but how to fry super tender and slippery beef has always been a great knowledge! They all use the same ingredients. Why is the beef fried by others so tender and tasty? I think the practice of stir-fried yellow beef can best ensure that the beef is tender. Today, let's take a look at it in detail.

A complete collection of stewed beef tenderloin

Beef tenderloin (300g), onion (half), asparagus (two), mushroom (two), braised sauce (right amount), olive oil (right amount), black pepper (right amount), butter (right amount), salt (right amount) beef tenderloin cut into beef willow shape.

Ingredients: 400 grams of beef tenderloin, 10 grams of onions (white skin): chopped garlic, chopped onions, shredded ginger for use.

First cut the beef tenderloin into pieces and boil off the blood with water. Get the spices ready. Add oil to the pan, stir-fry spring onions and ginger, bring out, and leave oil. Stir-fry the beef tenderloin in a pan. Add enough water, soy sauce, salt and other seasonings.

Step 1 rinse the tenderloin and absorb the surface moisture and cut it into strips. Mix with proper amount of cooking wine, salt, oyster sauce and starch, pour oil on the surface, wrap it with cling film and marinate in the refrigerator for more than half an hour. Step 2: heat oil in a cold pan, add beef fillet and stir-fry until almost 60-70% cooked.

How to make tenderloin more delicious?

1, production steps: first soak the beef tenderloin in clean water for an hour, bleed off the blood, wash and set aside. Add water to the pot, add ginger, spring onions and cooking wine to the water, blanch the beef tenderloin after boiling, boil it for a while, take the beef out of the water and scrape the blood foam off the beef with a knife, so that the stewed beef is clean.

2. Her specialty is Fried Sweet and Sour Tenderloin. I especially like this dish cooked by my mother since I was a child. The tender meat mother first cut the tenderloin into strips, added a little salt, sugar, cooking wine, ginger and water, kept holding it with her hands, seasoned and tasted, and the meat became soft and tender and easy to bite.

3. Wrap the rice in tenderloin slices and roll around the cornstarch. Brush the pan with oil and fry the rice balls with fragrance on each side. Brush the surface of the rice ball with the sauce and fry it for another half a minute to taste more. Set the plate, sprinkle some white sesame seeds and you can eat! Fried tenderloin ingredients: 500g tenderloin, one green onion. What to do: wash and slice large chunks of tenderloin.

4. Slicing: cut the tenderloin into flakes of appropriate thickness, usually about 1-5 cm in thickness. When slicing, it should be cut against the texture of the meat, so that the cooked meat is easier to taste and tastes better. Pickling: pickling is a key step in flavoring beef tenderloin.

5. Pickling: in order to make the tenderloin taste more delicious, salt, pepper, cooking wine, light soy sauce, ginger and garlic water and other seasonings can be used for pickling. The curing time is generally 15-30 minutes, which can make the meat more tender and smooth and enhance the flavor at the same time.

6. Secondly, the production technology of Qinghai sour and spicy fillet is unique. In the cooking process, the tenderloin meat is first cut into thin slices, and then pickled with cooking wine, salt and pepper for a period of time to make the meat more delicious.

How to make beef tenderloin

Wash beef tendon meat, remove fascia, soak in water for 2 hours, remove, dry, cut into small cubes, then pound into thin slices, rinse green onions and cut into rolling blades.

Beef should be soaked for a while before stewing, so that the blood can be removed and the smell of meat can be reduced. Beef stew can be boiled directly or boiled with blanching water later. When the beef is boiled directly, there will be a lot of foam on the surface, so it should be done in time.

When making this dish, you don't have to choose cabbage as a side dish. You can choose bean sprouts and lettuce as you like. Beef must choose tender parts and remove the fascia, otherwise it will affect the taste of the dish.

For spicy beef jerky, wash 1 500g beef tenderloin and cut it into strips about 15cm long (I think the strips taste good, of course, you can also cut them as you like), soak in cold water for 30 minutes, change water twice midway, remove and drain the excess water with kitchen paper.

Beef tenderloin can be divided into outer tenderloin and inner tenderloin, which are suitable for different dishes. Outer ridge: located on the back of cattle, the meat is tender because of less exercise. Suitable for frying and rinsing, it is a good raw material for making steak and rinsing hot pot. Ridge: located in the cavity, it is the most delicate part of the flesh, and the fibers move in the same direction.

Beat an egg white into the pickled beef. 1 add a little dry starch and stir well. 13. Pour cooking wine, seafood soy sauce, ketchup and a little salt in a clean bowl. Mix with sugar and set aside. 1 pot refueling, oil temperature 70% hot, put in beef strips over low heat until 8 mature, remove and control oil and set aside.