The practice of black pepper beef tenderloin, food is very popular in our daily life, and different foods have different effects on our attractiveness. Beef tenderloin is a common ingredient in our life. Here's how to share beef tenderloin with black pepper.
The method of black pepper beef tenderloin 1 black pepper beef tenderloin (Guangdong) features: the pepper is fresh, salty, slightly spicy and slightly sweet.
Cuisine and efficacy: Cantonese home-cooked recipes
Taste: spicy paste technology: explosions
Processing materials of black pepper beef fillet (Guangdong);
Material: 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.
Teach you how to make beef tenderloin with black pepper (Guangdong) and how to make beef tenderloin with black pepper (Guangdong) delicious.
1. Cut the beef tenderloin into pieces with a thickness of 1cm, pat the surface with a spatula until it is loose, and then cut it into pieces with a length of 4cm and a width of 3cm for curing.
2. Pour soup, soy sauce, sugar, monosodium glutamate, salt, sesame oil and wet starch into a small bowl to make a bowl of juice.
3, the pot is cooked, add peanut oil to 70% heat, add pearl leaves to fry, add a colander to drain the oil, and put it around. 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, which can be directly used as semi-finished seasoning black pepper juice.
2. If beef tenderloin skewers are made, every three pieces of beef tenderloin can be tied into skewers with bamboo brazing, and other production techniques are the same as "black pepper pork chops".
Practice of black pepper beef tenderloin 2' Materials for curing black pepper beef tenderloin
Usually, when curing black pepper beef tenderloin, you need to prepare 500 grams of fresh beef tenderloin, onion 1 root, edible salt, cooking wine, starch, soy sauce, some black pepper and black pepper pieces, and some white sugar and oyster sauce.
Pickling steps of black pepper beef tenderloin
1: Freeze the prepared fresh beef in the refrigerator for a short time, take out the filaments cut into 0.5 cm, add them and marinate for five or six minutes.
2: Add cooking wine, starch and a little water to beef and mix well. Marinate the beef for a while to absorb all the water, then add the soy sauce and mix well. Marinate for fifteen minutes.
3. Shred onion and green pepper, and then mix black pepper: chopped black pepper and soy sauce with seasonings such as white sugar and oyster sauce to make black pepper juice.
4: Heat the wok with oil and stir-fry the shredded beef over high fire. After the beef turns white, add the prepared black pepper juice and stir well, then add the shredded onion and green pepper. After frying, just take it out of the pot and put it on a plate. The beef fillet fried in this way is not only fresh and tender, but also very delicious.
Black pepper juice is the most commonly used seasoning in western food. It is a delicious food with black pepper as the main raw material and beef soup and other seasonings. Usually, you can cook delicious black pepper juice at home, and you can also use it to make roast steak or roast chicken wings, which is very delicious. But how to cook black pepper juice? How to heat the cooked black pepper juice? If you want to know this knowledge, just come with me and have a look.
How to cook black pepper juice?
1: To cook black pepper juice at home, you need to prepare 30g black pepper, 25g sand tea sauce, 20g butter15g oyster sauce, 20g onion, half tomato, tomato sauce, starch, clear water, white pepper and garlic.
2. Put the prepared white pepper and black pepper together and salt them into fine powder. The finer the salt, the better the taste of the cooked black pepper juice. Peel the prepared onion and chop it into fine powder. Peel the garlic and chop it into minced garlic. Peel the prepared tomatoes and cut them into small pieces for use.
3. Put a proper amount of butter in a non-stick pan and heat it to melt, then slowly stir-fry chopped green onion, minced garlic and minced tomato in the pan until it is fragrant, then add pepper, splash sand tea sauce, add oyster sauce and clear water and stir together, then add the prepared tomato sauce, and cook slowly with low fire, stirring constantly during the cooking process.
4. Boil the black pepper juice in the pot until it is thick, dilute the starch with proper amount of water, stir it evenly in the pot and thicken it, so as to cook the black pepper juice with strong fragrance, which can be put into a sealable glass bottle and stored in the refrigerator for people to carry around.
How to heat black pepper juice?
If the black pepper juice is usually stored in the refrigerator, it is not suitable for direct consumption after being taken out, because its aroma cannot be fully exerted, so it is best to heat it before eating. The simplest way to heat black pepper juice is to put it directly in the microwave oven for microwave 1~2 minutes, or put it in a wok and heat it with low fire. After the temperature rises, it is directly poured on the ingredients that need to be added with black pepper juice.