The practice of black pepper beef tenderloin (Guangdong) introduces the cuisine and its function in detail: Cantonese home-cooked menu taste: spicy technology: fried black pepper beef tenderloin (Guangdong) production material: main ingredient: pickled beef tenderloin 300g (see raw material pickling). Accessories: pearl leaves (or spinach leaves) 100g. Seasoning: black pepper 15g, onion 3g, Jiang Mo 3g, red pepper 3g, celery 3g, fresh garlic 3g, butter 10g, Shaoxing wine 10g, soy sauce 3g, sugar 5g, salt 2g, monosodium glutamate 3g, soup 35g, and wet starch. Beef tenderloin with black pepper (Guangdong) Features: The pepper is fresh, salty, slightly spicy and slightly sweet. Teach you how to cook beef tenderloin with black pepper (Guangdong), and how to cook beef tenderloin with black pepper (Guangdong) is delicious 1. Slice beef tenderloin with 1 cm thick top knife, pat its surface with spatula until it is loose, and then cut beef tenderloin slices with a length of 4 cm and a width of 3 cm for curing. 2. Put the soup, soy sauce, sugar, monosodium glutamate, salt, sesame oil and wet starch into a small bowl and stir into a bowl of juice. 3. Cook the pot, add peanut oil and heat it to 70%, add pearl leaves and fry them dry, drain the oil with a colander and put them around the plate. Adjust the fire in the pan, add peanut oil, heat it to 60%, add beef tenderloin, oil it until it is 90% cooked, and pour it into a colander to drain the oil. Adjust the fire in the pan, add butter, add black pepper powder, onion powder, Jiang Mo, red pepper powder, celery powder and fresh garlic powder, stir-fry, add beef tenderloin, burn Shao wine, pour in bowl juice, stir-fry over high fire, pour in cooked chicken oil, and put in a dish of LYSIMACHIA. Tip: 1. Can be made directly from semi-finished seasoning black pepper juice. 2. If beef tenderloin skewers are made, every three pieces of beef tenderloin can be made into a skewer with bamboo brazing, and other production processes are the same as those of "black pepper pork chops". The method of roasted beef tenderloin with cumin introduced the cuisine and its effects in detail: recipe for invigorating qi, recipe for invigorating spleen and appetizing, recipe for osteoporosis and taste: spicy technology: preparation materials of roasted beef tenderloin with cumin: main material: 650g of beef tenderloin, auxiliary material: 30g of egg white seasoning: 5g of Chili powder, 5g of pepper (red, sharp and dry)10g, 3g of pepper powder. 2g of Zanthoxylum bungeanum, 5g of cooking wine, 0g of sesame10g, 30g of lard (refined), 5g of starch (corn) and 0g of tender meat powder10g. Cumin roast beef tenderloin is characterized by bright color, soft and dreary meat, strong spicy taste and unique flavor. Teach you how to make cumin roast beef tenderloin, and how to make cumin roast beef tenderloin is delicious. 1. Cut beef tenderloin into pieces, wash the blood with cold water, add salt, tender meat powder, cooking wine, starch and egg to taste, hang it, put it in a pig oil pan and drain the oil; 2. Leave a little lard in the pot, add dried Chili powder, pepper powder, pepper, cumin, Jiang Mo and chopped green onion, stir-fry beef tenderloin evenly, sprinkle with cooked sesame seeds, and take it out of the pot and plate it; 3. Take another bowl, light it with solid alcohol and put it on the table. The key to the production of cumin roasted beef tenderloin: beef tenderloin should be washed with blood first; Beef tenderloin will slide into the oil pan and break. Pie-food phase grams: egg white: egg white can not be eaten with saccharin, soybean milk, rabbit meat. The practice of celery and beef tenderloin introduces the cuisines and their functions in detail: home-cooked recipes, malnutrition recipes, diabetes recipes and hypertension recipes. Taste: salty technology: stir-fried celery and beef tenderloin. Ingredients: 250g beef (ribs). Accessories: 50 grams of celery, 20 grams of carrots and 30 grams of egg white. Seasoning: green onion 10g, cooking wine 15g, salt 4. 10g starch (corn) and 50g vegetable oil teach you how to make celery beef tenderloin, and how to make celery beef tenderloin is delicious. 1. Slice beef; 2. Beef is sized with egg white, salt, monosodium glutamate and water starch; 3. Cut celery and carrot into sections for later use; 4. Heat the wok to an appropriate amount of essential oil, add beef slices and lubricating oil when it is 30% hot, and add celery and carrot slices lubricating oil at the same time, and take out and drain the oil; 5. Leave a little oil in the pot, saute the shallots, add a little soup, add salt, add a little Shaoxing wine, add beef slices and other raw materials; 6. Add monosodium glutamate and starch, and pour in a little cooked oil to eat. Tips for making celery beef tenderloin: This product has a frying process and needs about 500 grams of vegetable oil. Pie-food phase grams: egg white: egg white can not be eaten with saccharin, soybean milk, rabbit meat. The practice of beef tenderloin with pepper introduces the cuisine and its function in detail: home-cooked recipes for strengthening the spleen and appetizing recipes for malnutrition. Taste: slightly spicy technology: stir-fried beef tenderloin with Hangzhou pepper Ingredients: beef tenderloin 200g, seasoning with Hangzhou pepper 200g: chicken essence 2g, soy sauce 4g, salt 4g, cooking wine 10g, sesame oil1g. 2. Marinate beef tenderloin with chicken essence, soy sauce, Shaoxing wine and salt for a while; 3. Leave a little oil in the pot, fry the beef tenderloin until it is 70% mature, and take it out. Pepper is oily; 4. thicken another pot, add beef tenderloin and pepper, stir fry and serve. Tips for making beef tenderloin with pepper: This product has the process of frying and needs about 300 grams of vegetable oil. The method of stir-frying beef tenderloin with western-style sauce introduces the cuisine and its effects in detail: private cuisine, spleen-invigorating and appetizing recipes, malnutrition recipes, taste: salty technology: stir-frying beef tenderloin with western-style sauce, making materials: main material: beef tenderloin 250g, auxiliary material: onion (white skin) 70g, orange 150g, seasoning: baking soda1g. Salt 1g, soy sauce 10g, sugar 10g, white wine 5g, sesame oil 2g, pepper 1g, Guangdong juice 10g and tomato juice 5g. Loosen it with the back of a knife, add marinade (baking soda 1.3g, water 15ml, starch 10g) 15min, add marinade (lard 10g, egg white 20g) for 40min, and then add marinade (salt 0. 2. Stir-fry onion with a little oil and serve. 3. add 30 grams of oil to the hot pot, drain the beef tenderloin and fry it until it is medium-cooked, and add the sauce (? 10g fruit juice, 5g tomato juice, 5g soy sauce, 5g sugar) and onion for a period of time until cooked. Serve and stir with orange slices. Petty pie-eating grams: oranges: oranges should not be eaten with betel nuts.

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