I'll wash the green pepper with clear water first and remove the seeds inside, so it won't be too spicy. Then, I put in oyster sauce and cut the beef and green pepper into thin strips. Then, put the oil in the pot, let the beef fry and put it in the plate, so that the beef is tender. Finally, I put the beef and green pepper into the pot, add half a spoonful of salt, and then fry. When it is cooked, I can cook. I let my parents taste beef tenderloin with green pepper. Mom said, "Beef is tender and fragrant, and green peppers are crisp and delicious!" " "I listened to my mother's praise, and my heart was fruity, like eating honey.
Today, I learned to cook a new dish-cold three silk. To cook this dish, first wash the cucumber, Sydney and wax gourd, cut them into shreds and put them on a plate. Next, melt the mints in water and pour them on the three wires. Finally, you can taste it in the refrigerator for 8 minutes!
This time cooking, I found that cooking is also an art, and I want to talk about it.
Let the beef be fried this time. Next, I put the beef and green peppers into the pot and fry them. Mom said.
Today, put it on a plate and put on a white apron. Then, fry again. Then it's like eating honey. It smells good. First, put the cucumber on the plate. I asked my father to cut the mixed beef and green pepper into thin strips and put half a spoonful of salt to prepare a dish-beef tenderloin with green pepper. I must study hard. Make this dish.
I'll wash the green peppers with clean water first, Sydney! After listening to my mother's praise, I put the oil in the pot. I find that cooking is also an art, and it's delicious. Wash the melon so that the green pepper won't be too spicy. Remove the seeds from it and pour them on three wires. I put them in oyster sauce, and then I can taste them. This makes the beef more tender. Yesterday: "The beef is tender and fragrant, so I put it tall." Finally. Finally, we should pay attention to "color" and make the dishes better.
2. How to make beef tenderloin with pepper Ingredients: 500g of fresh beef, 2-4 slices of ginger 1 pepper, 2 tablespoons of soy sauce, 0.5 tsp of starch 1 tsp of salt1tsp.
Practice: 1. Wash the hind legs of fresh beef, cut into thick slices, put them in a large bowl, add vegetable oil, starch, ginger and a little water, stir and marinate for 5 minutes. 2. Wash the pepper, cut off the head, tail and inner core, and shred.
3. When the wok oil is hot, add the marinated beef tenderloin and stir fry quickly. When half of the beef tenderloin is still pink, add shredded pepper and salt and stir-fry until the beef is completely cooked.
Turn off the fire, release, stir and mix evenly, and serve on a plate. Note: Although pepper is not very spicy, it is easy to leave hot juice on your hands during operation, so be sure to wash your hands before touching your eyes, nose, lips and children! Experience: Because Chili is a "taste-grabbing food", you don't need to add wine/onion/garlic/monosodium glutamate and chicken essence when cooking this dish. This dish is salty and spicy, but it is not suitable for people with stomach upset. Beef tenderloin is called in Guangdong. Refers to beef slices with a slightly thicker thickness. It is mainly used in the place where the fat and muscle of cattle hind legs grow and distribute evenly. The meat is tender and smooth.
3. How to cook beef tenderloin: pepper 300g, onion 100g, dried onion 75g, green pepper 50g, red pepper 30g, seasoning powder 3g, egg 15g, sauce 3g, black pepper 10g, soy sauce 15g, garlic 8g, Shao.
1. Cut beef tenderloin into 5cm-thick slices, and then marinate: add 3g of seasoning powder, 6g of soy sauce, 5g of monosodium glutamate, 5g of Shaoxing wine, 75g of clear water and10g of raw flour to the sliced beef, mix well until it sticks to your hands, then add15g of eggs and mix well, and coat the surface with vegetable oil.
2. Wash the onion and cut it into fine grains. Cut the onion into filaments. Cut the green pepper with an oblique knife and wipe the blade. Cut the red pepper into fine particles. Chop the garlic.
3. Boil black pepper juice: heat the wok on the fire, add butter to boil, and then add dried onions. Stir-fry fine red pepper and garlic, add black pepper, add tomato sauce, Shaoxing wine, soy sauce, sugar, salt, soy sauce, monosodium glutamate and soup, cook for 5 minutes, and pour into a bowl for later use.
4. Prepare a big iron plate, one person Yi Deng, and turn down the heat after the iron plate is hot. The lamp contains half a bottle of black pepper juice.
5. Heat the wok on high fire, add 750g vegetable oil, when it is 60% hot, take the beef tenderloin out of the refrigerator and soak it until it is 80% ripe.
6. Heat the wok again, add a little base oil, stir-fry half the shredded green onion and all the green pepper slices, then add beef tenderloin, cook Shao wine and black pepper juice, thicken and stir well. Cover the cooked iron rice (sprinkle some sesame oil on the iron plate before serving, sprinkle the other half with shredded onion, and then serve immediately), and install the lamp to serve.
7. After the dish is served, open the lid, pour the juice into the lamp, then cover it and wait 10 seconds to eat.
4. How to make beef tenderloin with pepper:
Ingredients: beef tenderloin, pepper.
Seasoning: salt, monosodium glutamate, cooking wine, soy sauce, corn starch, baking soda and sugar.
Beef is a good food to replenish physical strength, but it is difficult to cook. If you are not careful, it will be like chewing a rubber band. So pat the tenderloin with the back of the knife in advance and pat it for a while, which will be very tender.
If it's too much trouble to shoot, you can use tender meat powder, and the meat will be tender after use. The tender meat powder used for my boiled pork slices is very tender, and the original raw flour and pat have no such good effect. If you like it tender, you can use a little more than the specified amount.
Taking some raw flour or touching some egg whites will be very tender.
Making:
1, cut beef into willow leaves (that is, thin slices), and grab evenly with cooking wine, soy sauce, salt and a little baking soda.
2, pepper to pedicel to seed, wash, cut into diamond pieces.
3, clean the pot fire, add salad oil (slightly more oil) and burn it to 30% to 40% heat, then pour in beef tenderloin and pour out the drain oil. When the oil is very hot, take out the beef tenderloin and drain it when it changes color (seven ripe).
4. Leave the bottom oil in the pot. After adding chopped green onion and ginger powder, put the pepper into the pot, stir-fry until wrinkled, add the fried beef tenderloin, add sugar, salt and monosodium glutamate, stir-fry evenly, thicken and serve.
Tip:
Beef should be cut into small strips the size of your little finger, not shredded. . . Also, when frying beef, you should use oil that is not too hot to avoid frying the beef too old ~ ~ ~
5. How to make pepper beef tenderloin delicious?
Step 1 1. Wash the beef and cut it into thin strips.
Step 22. Put the beef tenderloin with pepper into a large bowl, and add proper amount of cooking wine, soy sauce, sugar, starch and water in turn.
Step 33. Stir well and let stand for 30 minutes.
Pepper beef tenderloin step 44. Shred Chili and red pepper.
Step 55. Chop ginger and garlic, and shred onion.
Step 66. In another bowl, add appropriate amount of black pepper juice, cooking wine, salt, starch and water, add half of Jiang Mo and minced garlic to the sauce, and stir well for later use.
Step 77. Finally, add 1 spoon salad oil to the marinated beef tenderloin and stir well.
Step 8: Pour a little oil into the pot, add the other half of Jiang Mo and minced garlic, and stir-fry until fragrant.
Step 99: Add pepper, red pepper and onion.
Beef tenderloin with pepper step 10 10. Stir-fry for about 1 min, and take out the pan for later use.
Beef tenderloin with pepper1111. Add the mixed sauce to the pot and bring it to a boil over medium heat.
Beef tenderloin with pepper 12 12. Pour in the marinated beef and smooth it.
Beef tenderloin with pepper 13 13. Add pepper after cooking until the beef changes color.
Beef tenderloin with pepper 14 14. Stir-fry for about 2 minutes, add appropriate amount of chicken essence, take out the pan and eat while it is hot.