Accessories: pepper

Seasoning: soy sauce, sugar, cooking wine, seafood sauce, edible alkali, starch, chicken essence and sesame oil.

Cooking method:

1, cut the beef tenderloin into strips, add soy sauce, sugar and starch for sizing, wash the pepper and pat it loose.

2. Heat the pot in oil. When the oil temperature rises to 30%, cut the beef tenderloin and take it out.

3. Heat the pan again and add oil. When the oil temperature rises to the point where beef tenderloin and pepper are added, stir-fry and serve.

Features: fresh and moist color, crisp pepper and tender beef tenderloin.

Beef tenderloin with garlic flavor

Main ingredients:

500g beef tenderloin and 20 garlic cloves.

Accessories:

Soy sauce 15 ml, egg white 1 piece, sugar 3 g, salt 3 g, starch 10 g cooking wine 10 ml.

Production process:

1. Wash beef tenderloin. If it is a thick film like a supermarket, you can directly pat it with the back of the knife and turn it over.

2. Shoot the other side again and slice the beef into wide strips for later use.

3. Put the beef strips into a large container, add soy sauce, cooking wine, sugar and egg white, and stir well.

4. Marinate the marinated beef tenderloin for 30 minutes, add starch and mix well for later use.

5. Wash garlic cloves, pat them with a knife and cut them into small pieces for later use.

6. Put the base oil in the pot, heat it for about 8 minutes, and add garlic to stir fry.

7. Add the processed beef tenderloin, stir fry a few times, add a little salt to taste, and serve.

Beef tenderloin with honey sauce

Raw materials:

300g of prime beef tenderloin, 500g of fresh Flammulina velutipes, oyster sauce, salt, sesame oil and honey juice.

Exercise:

1. Slice beef tenderloin, add a little oyster sauce, salt and sesame oil, and marinate for about 10 minutes.

2. Take the marinated beef tenderloin, wrap the washed Flammulina velutipes in the middle and roll it into a roll for later use.

3. Pour some oil into the pot. When the oil is 60% hot, add the rolled beef fillet roll, fry on both sides until it is not cooked, and take it out.

4, another pot, pour the diluted honey sauce, boil it, thicken it with water starch, and pour it on the beef tenderloin while it is hot.

Beef tenderloin with white chrysanthemum

Ingredients: 6 taels of beef tenderloin (about 240g), 65,438+0 of white chrysanthemum, 65,438+0 of fried dough sticks, 2 tablespoons of onion and 2 pieces of garlic.

Ingredients: Seasoning: 1.5 teaspoon light soy sauce, 1/4 teaspoon lemon juice, 1 teaspoon sugar and corn flour. Spices: salt 1/4 teaspoon, soy sauce and cornstarch 1 teaspoon, 2 tablespoons water.

Methods: 1. Cut the tenderloin into long strips, marinate it in seasoning for about 15 minutes, soak it in tender oil, pick it up and drain the oil for later use.

2. Cut the fritters into thin slices, put them in hot frying, pick them up, and drain the oil for later use.

3. Take off the petals of white chrysanthemum, soak them in light salt water, rinse them with frozen boiling water, and absorb the water with absorbent paper.

4. Boil a tablespoon of oil in a wok, saute garlic and onion, return the beef strips to the wok, add seasoning until they are thick, pour them on a plate with fried dough sticks, and sprinkle with chrysanthemum petals.

Note: Experience: fry deep-fried dough sticks with medium fire, otherwise they will be burnt and bitter.

Crispy beef fillet roll

Ingredients: a little coriander, 3 eggs, a little beef tenderloin (pickled), a little bread flour.

Exercise:

1. Rinse coriander with water and drain for later use.

2. Add salt to break the eggs and spread them into egg skins.

3. Stir-fry beef tenderloin in oil.

4. Put beef tenderloin and coriander on the egg skin and roll it up.

In addition, don't use up all the egg liquid, leave some egg rolls in the back.

5. After rolling, bread is covered with egg liquid and bread flour.

Put it in the pot and fry the skin a little.

6. Just fry it a little. Pick it up and filter out the excess oil. Cut into pieces and plate.

Crispy beef fillet

Exercise:

1, cut the skin of spring rolls into square blocks with a side length of half a centimeter square for later use. Juice celery, carrot and coriander, add a little seasoning such as yellow wine, salt and monosodium glutamate, and stir well. Soak beef tenderloin, marinate for 30 minutes, and dry.

2. Put the marinated beef tenderloin into the pieces of spring rolled skin and press hard to make it stick to the pieces.

3. Put the oil in the pot, heat it to 70%, add the pressed beef tenderloin, and fry until golden brown.

Practice: Cut beef into willow strips and marinate with soy sauce, pepper, salt and a little egg white 1 hour.

Prepare green peppers and shred onions. Ginger and garlic cut into foam. Spare.

Come on, let it heat up, stir-fry the beef until it is cooked to 8 minutes, and serve it out.

Add a little oil, when the oil temperature rises, add onion, ginger and garlic, stir-fry until fragrant, and add green pepper and beef. Add a little sugar, salt and black pepper, and it will take half a minute.

The practice of pepper beef tenderloin

Ingredients: beef tenderloin.

Accessories: Hangzhou pepper.

Seasoning: soy sauce, sugar, cooking wine, seafood sauce, edible alkali, starch, chicken essence and sesame oil.

Cooking method:

1. Slice the beef tenderloin, add soy sauce, sugar and starch for sizing, wash the pepper and pat it loose.

2. Heat the pot in oil. When the oil temperature rises to 30%, cut the beef tenderloin and take it out.

3. Heat the pan again and add oil. When the oil temperature rises to the point where beef tenderloin and pepper are added, stir-fry and serve.

Features: fresh and moist color, crispy peppers and tender beef tenderloin.

Cut beef into long strips, then add soy sauce, oil, corn flour, white powder and water, mix well and marinate until 1.5 hours; Then cut the onion into shreds; Cut taro into filaments, soak it in clear water, then pick it up, soak it dry, add white powder and mix well. Prepare two colander spoons, spread shredded taro thinly in a large spoon, then cover with a small spoon, press it with a pan, put it in a boiling pot, fry it with low fire for about 12 to 16 minutes, and take it out when it is brown. Add 3 cups of oil to the pot, bring to a boil, add beef, stir-fry for about 5 minutes on medium heat, then put onion in the pot, stir-fry for about 3-4 minutes, take it out first, and remove the oil from the pot; Put it back into the pot, add salt, monosodium glutamate, sugar, oyster sauce, black pepper and water, stir-fry for a few times, and serve.

Australian beef tenderloin practice

Raw materials:

Australian beef tenderloin 200 grams; 25 grams of vanilla butter; 50 ml of pepper juice; 1 Pack French fries or other potatoes; Seasonal vegetables 1 package; 1 salad edge; Baked tomatoes, decorated with 90g salad each1; 2 pieces of bread; 20 grams of butter; Adjust salt to taste; Seasoning with black pepper; 20 grams of British or local mustard; Garlic sauce10g; Vegetable oil15ml; 40 ml of salad juice.

Production process:

1: Beef tenderloin is seasoned with salt and pepper, coated with a little mustard, garlic and oil, and put on the grill to make it tender, 50%, well-done, etc. Bake according to the requirements and control the baking time to meet the requirements;

2. Make the meat have stripes (1 min later), turn the meat to 90℃, repeat the above steps to make the meat have cross stripes, turn the other side over, repeat the same steps and color;

3. Judge the internal temperature (tender, 50%, fully cooked, etc. ) According to the softness and hardness of the meat, it is served with vanilla butter or pepper juice;

4. Put steaks and other decorations on the plate.

Method for making crispy beef tenderloin

Buy spring rolls and raw beef slices, and cut the spring rolls into a square with a side half a centimeter square. Beef tenderloin needs pickling: juice celery, carrot and coriander, add a little common seasoning such as yellow wine, salt and monosodium glutamate, and stir well. Soak beef tenderloin, marinate for 30 minutes, and dry.

Step two:

Put the marinated beef tenderloin into the pieces of spring rolled skin and press hard to make it stick to the pieces, just like wearing clothes. Of course, this kind of skin-rolled clothes is thicker, and it is better to see less beef skin.

Step 3:

Pan oil, 70% hot, add the pressed "seasoning" beef tenderloin, fry until golden brown, and drain the oil. Eat while it's hot.

Ketchup, while cooking.

Diners who like French fries can cook some French fries while frying in the oil pan without wasting ketchup.

Postscript:

1. Beef tenderloin is not suitable for stir-frying for a long time, which will affect the smooth and tender taste.

2. Garlic cloves should be made of fresh garlic as much as possible, and the fried garlic tastes good.

3. It is recommended to shoot and cut into small grains, which will be more delicious.

Niu Lin's official scientific name is: Knee Round. It is easy to understand that the knee, that is, the position of the cow's knee, is also called "monk's head" by chefs because the natural shape of this meat is round.

This part of the meat is tender, with few tendons, only two thin slices. After the tendons are removed, the meat is massive and easy to shape, so this piece of meat is widely used in cooking dishes, such as beef slices in Cantonese cuisine, which are mostly processed from this part of meat.