Cooking method of tenderloin: pan-fried pork tenderloin materials.
Ingredients: selected pork tenderloin
Ingredients: white pepper, black pepper, rosemary, Italian vanilla leaves, olive oil, sugar salt, cooking wine.
working methods
1. Cut pork tenderloin into pieces of moderate size, put it in a large bowl, add olive oil, proper amount of sugar, salt, starch, two pinch of black pepper, a pinch of white pepper, a little rosemary and vanilla leaves, add a little water and starch, mix well, cover with plastic wrap, and put it in the refrigerator for one night.
2. Take out the pork and cut a few small holes on the surface of the pork with a knife.
3. Add olive oil to the pot. Smell the smell of olive oil, pour the pork directly, and clip it evenly with chopsticks.
4. Fry until one side is brown (not too burnt, but golden) and turn over, as above.
5. Pour the cooking wine slowly on the palm of your hand, just hold it and sprinkle it evenly in the pot (repeat 2 times).
6. The pork on both sides is brown, and then turn to low heat. Cover the pan and fry for 3-4 minutes, frying 3 times on each side (that is, turning 3 times).
7. When both sides are completely golden and the gravy seeps out of the fire, cover the pot and fry for half a minute on each side (total *** 1 minute).
8. finally spread it on a plate and sprinkle a small handful of rosemary evenly.
Cooking method of beef brisket: chestnut beef brisket material
200g of Australian sirloin, 20g of roasted almonds wrapped in butter, 25g of broad beans, 40g of thistle slices, 25ml of olive oil and 2 peeled roasted chestnuts.
working methods
1, according to personal preference, roast the beef brisket to a suitable temperature;
2. Add almond, broad bean, thistle, olive oil, salt and pepper, stir and plate;
3. Serve roast beef and decorate with roasted chestnuts and thistle slices.
Cooking method of beef brisket: beef brisket and tenderloin materials.
Ingredients: beef 200g, lettuce100g, green garlic100g, celery100g.
Seasoning: 6 grams of pepper powder, 4 grams of salt, 5 grams of soy sauce 10, ginger, 5 grams of cooking wine, 5 grams of white garlic, 50 grams of corn starch, bean paste 100, 2 grams of monosodium glutamate, 30 grams of pepper (red, sharp and dry) and 50 grams of vegetable oil.
working methods
1. Sliced beef (beef) ribs;
2. Garlic seedlings (green garlic) and celery are cut into sections;
3. Cut the lettuce tip into pieces;
4. Chop the onion and ginger;
5. Heat the oil in a wok, then stir-fry the dried peppers until they slightly change color, take them out and drain them, and cut them into sections for later use;
6. Heat oil in a wok, stir fry garlic, celery and lettuce, and put salt in the wok.
7. Put the wok on the fire, add the oil and heat it to 40%. First, stir-fry dried Chili and bean paste, then add Jiang Mo and minced garlic and stir-fry for a while. Add broth (500ml) and bring to a boil. Beat off the coarse residue, add salt and soy sauce, and cook.
8. Shake the beef slices with cooking wine, salt, wet starch and monosodium glutamate. When the beef is cooked and the soup is thick, take it out of the pot and spoon it on the dish;