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Beef tenderloin refers to beef tenderloin, which is a very delicious food. Cattle body is generally divided into twelve pieces. Modern slaughtering and processing enterprises divide beef into tenderloin (beef tenderloin), outer tenderloin, eye meat, upper brain meat, breast meat, shoulder meat, Mi Long, tendon meat and belly meat.
Beef tenderloin accounts for a small part of beef, because beef tenderloin is slightly below the spine above the back of the cow, and there is only a small piece of tenderloin, so the price of tenderloin will be slightly higher. But tenderloin tastes tender and has less fat. If you like steak, you will have a good time. This part of lean meat is specially used to make elastic tender steak, so it is also the place to choose when buying beef.
1. Beef tenderloin is not suitable for stir-frying for a long time, which will affect the smooth and tender taste.
2. Garlic cloves should be made of fresh garlic as much as possible, and the fried garlic tastes good.
3. It is recommended to cut small particles, which will be more delicious.