Cooking ingredients: 750g beef tendon (or cucumber meat), 20g onion/kloc-0, 50g sesame (roasted),

Other series of beef with onion (12 pieces) 1 cloves of garlic, 3g of Jiang Mo. Marinade: 50g soy sauce, Chili noodles 1g, 40g soybean oil, 6 mushrooms, 250g rice, 25g yellow wine, 5g refined salt, 2g monosodium glutamate and rice vinegar 10g. Production process: 1. Wash beef tendon, remove fascia, soak in clear water for 2 hours, take out, air dry, cut into small squares, pound into thin slices, wash onion and cut into rolled blades. 2. Put the beef into a porcelain bowl, add sesame, minced garlic, Jiang Mo, 25g soy sauce, pepper noodles, yellow wine and monosodium glutamate, stir well, and marinate to make the beef penetrate the seasoning. 3. After soaking the dried mushrooms in water, wash them, remove their pedicels and cut them into filaments. 4. Pour soybean oil into the wok, heat it to 80%, add beef slices, shredded mushrooms and shredded onions, stir-fry until cooked, add minced garlic, rice vinegar, refined salt and monosodium glutamate, pour sesame oil and take it out. 5. When eating, eat with hot rice.

The second method

Ingredients for cooking materials: beef tenderloin (200g), onion (1 root) and minced garlic (half a tablespoon). Braised sauce: cooked white sesame (1 tablespoon), minced garlic (half a tablespoon), Jiang Mo (half a tablespoon), Haitian Iron fortified gold-labeled soy sauce king (1 tablespoon), Haitian Iron. Raw flour (1 tbsp) water (3 tbsp) Seasoning: oil (3 tbsp), salt (1/5 tbsp), Haitian Jinbiao rice vinegar (1/2 tbsp), sesame oil (1/3 tbsp) Production technology/kloc 2. Wash the green onions from beginning to end and cut them into sections. 3, ginger peeled and washed, and smashed into powder with garlic. 4. Heat 3 tablespoons of oil, pour in onion and minced garlic and stir-fry until the fragrance overflows. 5. Pour in the marinated beef slices, stir-fry with the green onions, and stir-fry until the beef changes color. 6. Add 1/5 tablespoons of salt and 1/2 tablespoons of Haitian gold standard rice vinegar to taste, pour in 1/3 tablespoons of sesame oil and stir well. Serve.

Edit this cooking skill

1, beef tenderloin is sliced with the back of the knife first, and then sliced against the grain, which will be soft and smooth to eat; If you want beef tenderloin to be chewy, you can slice it along the texture of beef, marinate it with tender meat powder, and then cook it. 2. Compared with ginger, ginger is mild in spicy taste and rich in flavor, which has the effect of appetizing and digestion. It can be used to pickle beef to increase flavor and remove fishy smell. 3. Generally, only green onions are eaten, and the green onions are discarded. After the scallion is fried, the spicy taste will be reduced, the sweetness will be completely released, and the onion flavor is particularly strong. 4. Add a little rice vinegar to taste the beef after frying, which can soften the meat quality and increase the flavor of the dishes. It is not advisable to use white vinegar instead, otherwise the sour taste of the dish will be heavier.