Beef tenderloin is also a common tenderloin. It tastes soft and smooth, which is the tender part of beef. There are many ways to fry beef tenderloin, such as frying, pasting before frying, pickling, adding oil in the pot, frying until golden, and then frying.

How to fry the tenderloin is the best?

First, beef tenderloin steamed buns

material

Ingredients: 200g beef tenderloin, 20g Tricholoma, 20g corn kernels, 5g chopped green onion, 5g celery flower, 3 boiled eggs and a proper amount of beef soup.

Seasoning: salt 1g, pepper 0.4g, olive oil 20g, tomato sauce 5g.

working methods

1. Cut the beef tenderloin into large pieces, marinate it with salt, pepper, chopped green onion and celery, wrap it with cooked eggs, pin the sides with toothpicks, and fry it for later use.

2. Pour olive oil into a frying pan, add chopped green onion and celery and stir-fry until fragrant, then add mushrooms, corn kernels, tomato sauce, wrapped beef and beef soup, and finally add salt, pepper and seasoning. Take out the stewed beef according to the juice and put it on a plate.

skill

After the beef tenderloin is cut into large pieces, pat it loose with a spatula, and cut the tendons with a knife tip to prevent it from shrinking when heated.

Second, plum vinegar mixed with beef lily

material

Plum is a typical Japanese food with unique sour taste and digestive function, and it is light brown or red. Processing plums into Mei Cheng meat vinegar, and adding beef with rich meat flavor and sweet and crisp fresh lily. A food has three flavors, regardless of color, taste and taste, it is a wonderful match. Weight: 1 person preparation time: 10 minute.

working methods

Prepare in advance

Plum sauce: 30g of plum sauce, 7ml of thick soy sauce, 27ml of sake, 9g of sugar and 3g of chopped wooden fish.

material

60g of beef, fresh lily (lily root) 15g, onion 15g, 5g of onion, a little salt, pepper and corn oil.

prepare

(1) Put sake into a pot and boil until the alcohol is completely evaporated.

(2) Boil sake with thick soy sauce and sugar and let it cool.

(3) Put the plum sauce and chopped wood fish into (2) and stir the Mei Cheng pork chop evenly.

(4) Cook the fresh lily with boiling water.

(5) Beijing onions are cooked on a small fire and slightly cold.

(6) Beef is salted with salt and pepper.

(7) Fry the beef in a hot oil pan until it is nearly done.

(8) Mix the cooked beef with the plum sauce.

(9) Mix in the cooked lily, onion and onion.

feel

When you mix in the cooked lily, you should turn it carefully to avoid spoilage.