Sauté ed beef tenderloin with scallion 1) Cut the scallion into thick diagonal strips and the tenderloin into slightly thick strips. After cutting the tenderloin, grab it evenly with salt, sugar, chicken essence, soy sauce and cooking wine. After curing 15 minutes, add wet starch and mix well. Finally, put some sesame oil to seal the slurry for use. 2) Drain the oil when the pot is hot, that is, the oil in the hot pot is cold. Stir-fry the pasty beef tenderloin in the pot, and the beef tenderloin will change color immediately. Stir-fry the green onions for a long time with the bottom oil in the pot. As soon as you smell the fragrance, pour the beef tenderloin into the stir-fry and add salt and chicken essence to serve. * * When beef is processed, it must be cross-cut, so that the tissue can be cut off and it will taste very smooth and tender. When the pan is frying, the fire should be a little bigger and faster. After a long time, the water will get old as soon as it is lost. * * In addition, when you slip the beef tenderloin, you must heat the pot before pouring the oil, so that the beef tenderloin will not boil. This method is suitable for all meats that need to be fried in advance, and it is also very suitable for frying fish. Wash beef tenderloin with colored pepper, cut into strips against the grain, and add 1/2 tbsp oil, 1/5 tbsp white sugar, 1/3 tbsp cooking wine, 1/2 tbsp chicken powder, 1 tbsp oyster sauce and 1 tbsp raw. 2. Wash red pepper and celery and cut into strips; Shred ginger. 3. Heat 2 tbsp oil in the pan, saute shredded ginger, add beef tenderloin and stir-fry until it changes color. Set aside. 4. Add 1 tbsp oil to heat, pour in colored pepper and celery and stir-fry for 1 min, add 1/3 tbsp salt, 1 tbsp soy sauce, 1/2 tbsp chicken powder and a little water and stir well. 5. Pour in beef tenderloin, stir quickly and evenly, and serve. Tip 1. Beef tenderloin should be lightly patted loose with the back of a knife, and then sliced against the grain for pickling, so that the fried beef will be more tender and smooth. 2. Beef tenderloin refers to beef tenderloin. This part of beef is fine in fiber, fat-free, and has the best quality and taste. Suitable for frying, frying and soft frying. 3. Stir-fry the beef tenderloin quickly, and serve it after the beef tenderloin changes color; When frying celery and shredded colored pepper, you should first adjust the taste, then pour in beef and stir well before you can go out of the pot, so that the beef tenderloin is tender and delicious, and the taste will not be affected by overcooking. Beef tenderloin with mango

Materials:

Mango 1/2, beef tenderloin 300g, onion 1/4, garlic 1, a little white powder.

Seasoning:

2 tbsp oyster sauce, 2 tbsp sugar, 1 tbsp rice wine.

Prepare:

Marinate beef tenderloin with 1 tbsp oyster sauce, sugar and rice wine for half an hour, and sprinkle with white powder for later use. Slice mango meat, shred onion and chop garlic.

Exercise:

1. Barbecue

Saute shredded onion and minced garlic, stir-fry beef tenderloin, add 1 tbsp oyster sauce and sugar, add a little water and cook until the sauce is slightly dry.

Fried mango

Add mango, stir-fry quickly and serve. Sauté ed beef tenderloin with purple cabbage.

Purple cabbage, also known as purple cabbage, is crispy, sweet and slightly fragrant. Can be fried, can be boiled, can be cold, can be pickled into kimchi. With purple broccoli and beef tenderloin as the main raw materials, fried with garlic sprouts and auricularia auricula, this home-cooked snack is nutritious and has the effect of beauty and health care if eaten frequently. Ingredients: beef tenderloin (180g), onion (1/4), purple cabbage (half), garlic sprout (50g), fresh black fungus (50g), minced garlic (half a tablespoon), marinade: oil (1 tablespoon), salt. Seasoning: oil (3 tbsp), salt (1/6 tbsp), soy sauce (1 tbsp), chicken powder (1/3 tbsp), sugar (1/4 tbsp), 1 tenderloin. 2 Wash the purple broccoli and cut it into pieces, cut the onion into pieces, cut the garlic sprout into pieces, wash the black fungus and cut it into strips, add 2 tbsp of hot oil, stir-fry the beef tenderloin until it changes color, let it stand for 5 days, add 1 tbsp of oil and heat it, stir-fry the minced garlic and onion, pour in the purple broccoli, black fungus and garlic sprout and stir-fry for 1 min, and pour in the beef tenderloin and stir-fry.

How to stew beef tenderloin

Raw materials: beef tenderloin 150g or so. Accessories: half an onion, a little red pepper. Seasoning: 65438+ 0 tablespoon sesame, appropriate amount of black pepper, 2 tablespoons oyster sauce, a little salt and oil. Practice: 1, cut beef tenderloin into cubes about 2 cm, and marinate with a little salt, black pepper and 1 tbsp oyster sauce; Onions are diced to the same size as beef, and red peppers are diced to remove seeds and tendons;

Technology: frying

Taste: other tastes

Time:

Heat: Lower heat.

Composition:

Beef tenderloin 150g, half onion, a little red pepper, a little black pepper, 2 tablespoons oyster sauce, salt, soybean oil and sesame 1 tablespoon.

Cooking steps:

1. Cut beef tenderloin into 2 cm cubes and marinate with a little salt, black pepper and 1 tbsp oyster sauce; Onions are cut into cubes the same size as beef, and red peppers are cut into cubes without seeds and tendons.

2. Heat the pan, pour a little oil, add beef, and fry for about 1 min.

3. Turn the meat upside down and fry it 1 min. Add onion and red pepper and stir fry.

4. Add 1 tbsp oyster sauce and 1 tbsp sesame, mix well together and season with salt.