Nutritional efficacy: Beef tenderloin has the effects of tonifying middle energizer, strengthening spleen and stomach, strengthening bones and muscles, resolving phlegm and calming wind. It is suitable for people with hidden qi, shortness of breath, physical weakness, weakness of muscles and bones, anemia and long illness, and yellow complexion. Beef tenderloin can prevent miscarriage, invigorate qi, tonify middle warmer, strengthen spleen and stomach, and strengthen bones and muscles.
Tips for purchasing: Fresh beef has luster, even and slightly dark red color, clean white or light yellow fat, slightly dry appearance or air-dried film, no touch on hands, good elasticity and fresh meat flavor. Old beef is deep red in color and as good as vinegar. Tender beef is light red in color, firm, thin and elastic.
The first one: fat beef tofu
Ingredients: beef tenderloin 300g, tofu 200g.
Seasoning: onion, Jiang Mo, minced garlic, watercress, vegetable oil, cooking wine and salt.
Practice: 1. Wash beef tenderloin and cut it into grains.
2. put the tofu in a steamer and steam it, and spread it at the bottom of the plate.
3. Heat oil in the pot, stir-fry beef tenderloin, add watercress, Jiang Mo and minced garlic, cook cooking wine, add salt and onion to taste, and when the meat is cooked, pour it on the tofu.
Second course: spicy steamed radish and shredded beef.
Ingredients: beef tenderloin 350g, white radish150g.
Seasoning: onion, Jiang Mo, minced garlic, rice flour, pepper, Chili powder, tea oil, soy sauce, yellow wine, sugar and salt.
Practice: 1. Wash beef tenderloin and shred it. Wash the white radish, cut it into thick shreds, and marinate it with salt for a while to save water. Marinate shredded pork with salt, soy sauce, soy sauce, sugar, yellow wine, pepper and tea oil for 20 minutes.
2. Mix Jiang Mo, minced garlic, shredded bacon and shredded white radish, pour in rice flour and Chili powder and mix well.
3. Boil the steamer and spread it out with a drawer cloth. Wrap shredded pork and carrots in the inner wall of the steamer, cover with a drawer cloth and steam for 30 minutes on high fire. After steaming, sprinkle the onions in the bowl.
The third way: air-dry shredded beef.
Ingredients: 250g beef tenderloin.
Seasoning: chopped green onion, Jiang Mo, dried tangerine peel, dried Chili festival, pepper, fermented glutinous rice juice, fresh soup, sugar, refined oil, sesame oil, cooking wine, sugar and salt.
Practice: 1. Wash and slice dried tangerine peel and soak it in hot water. Wash beef tenderloin, slice it, add salt, cooking wine, chopped green onion and Jiang Mo, cool and mix well.
2. Heat the refined oil in the pot, add the sliced meat and fry it until it is light brown, and take it out. Heat the original pot, add the sliced meat, stir-fry it slightly, and take it out.
3. Heat the oil in the pan, add shredded ginger, salt, soy sauce and pickled pepper and stir-fry until fragrant, add shredded celery and shredded beef and pork, stir-fry until cooked, and serve.
Number four: shredded beef with pickled peppers.
Ingredients: 300g beef tenderloin, 60g pickled pepper and 60g celery.
Seasoning: shredded ginger, starch, vegetable oil, soy sauce and salt.
Practice: 1. Wash tenderloin, cut into thick shreds, season and size. Wash pickled peppers and shred them. Wash celery and shred.
2. Put the tenderloin into the oil pan for lubrication, and then take it out.
3. Heat the oil in the pan, add shredded ginger, salt, soy sauce and pickled pepper and stir-fry until fragrant, add shredded celery and shredded beef and pork, stir-fry until cooked, and serve.
The fifth way: dry stir-fried shredded beef
Ingredients: beef tenderloin 350g, celery100g.
Seasoning: shredded ginger, douban, pepper powder, peanut oil, Shaoxing wine, sugar and salt.
Practice: 1. Wash tenderloin and cut it into filaments. Wash celery, remove leaves and cut into long sections.
2. Heat oil in a pot, add shredded beef and stir fry, add salt, Shaoxing wine and shredded ginger and stir fry. When the water in the beef is dark red, add bean paste. When stir-frying shredded beef, stir-fry celery, salt and sugar in a pot, pour into a plate and sprinkle with pepper powder.