Tenderloin is the softest part of beef and has almost no fat, which means it is low in fat and high in protein. It is suitable for stir-frying, deep-frying, rinsing and roasting.

Nutritional effects: Beef tenderloin has the effects of replenishing qi, nourishing the spleen and stomach, strengthening muscles and bones, resolving phlegm and calming wind. It is suitable for patients with middle-Qi deficiency, shortness of breath, physical weakness, weak bones, anemia, and chronic diseases. People with yellowish complexion and dizziness should take it. Beef tenderloin can calm the fetus and replenish the spirit, replenish the middle and replenish qi, strengthen the spleen and stomach, and strengthen the muscles and bones.

Purchasing Tips: Fresh beef is shiny, evenly and slightly darker in color, the fat is white or light yellow, the surface is slightly dry or has an air-dried film, does not stick to your hands, has good elasticity, and has the smell of fresh meat. The aged beef is dark red in color and vinegary in texture. Tender beef is light red in color, firm and thin, and elastic.

First course: Fatty Beef Tofu

Ingredients: 300 grams of beef tenderloin, 200 grams of tofu.

Seasoning: appropriate amounts of green onion, minced ginger, minced garlic, watercress, vegetable oil, cooking wine and salt.

Method: 1. Wash the beef tenderloin and cut into pieces.

2. Steam the tofu in a steamer and pour it on the bottom of the plate.

3. Heat the oil in the pan, add the beef tenderloin and stir-fry, add the watercress, minced ginger, minced garlic, cooking wine, add salt and green onion to taste, when the meat is cooked, take it out. Pour the pot over the tofu

Second course: spicy steamed shredded beef with radish

Ingredients: 350 grams of beef tenderloin, 150 grams of white radish.

Seasoning: appropriate amounts of green onion, minced ginger, minced garlic, rice flour, pepper, chili powder, tea oil, dark soy sauce, light soy sauce, rice wine, white sugar, and salt.

Method: 1. Wash the beef tenderloin and cut into shreds. Wash the white radish, cut into thick strips, marinate with salt for a while and add water. Marinate the shredded pork with salt, dark soy sauce, light soy sauce, sugar, rice wine, pepper, and tea oil for 20 minutes.

2. Mix the minced ginger and garlic with the marinated shredded pork and white radish, add rice noodles and chili powder and mix well.

3. Bring the steamer to a boil, cover it with a steamer cloth, wrap the shredded pork and carrots along the inner wall of the steamer, cover it with the steamer cloth, and steam on high heat for 30 minutes. After steaming, put it into a bowl Sprinkle green onions inside.

Third course: air-dried shredded beef

Ingredients: 250 grams of beef tenderloin.

Seasoning: minced green onion, minced ginger, dried tangerine peel slices, dried chili knots, Sichuan peppercorns, fermented glutinous rice juice, fresh soup, sugar color, refined oil, sesame oil, cooking wine, sugar and salt in appropriate amounts.

Method: 1. Wash the dried tangerine peel slices and soak them in hot water until soft. Wash the beef tenderloin, slice it, add salt, cooking wine, minced green onion, minced ginger, add cold and mix well.

2. Heat the refined oil in the pot, add the meat slices and fry until light brown, then remove. Heat the original pot, put in the meat slices, fry them a little and take them out.

3. Heat oil in a pan, add shredded ginger, salt, soy sauce, and pickled peppers and stir-fry until fragrant, add shredded celery and stir-fry, add shredded beef tenderloin and stir-fry until cooked, remove from the pan and serve on a plate That’s it.

Course 4: Shredded beef with pickled pepper

Ingredients: 300 grams of beef tenderloin, 60 grams each of pickled pepper and celery

Seasoning: shredded ginger, water Appropriate amounts of starch, vegetable oil, soy sauce, and salt.

Method: 1. Wash the beef tenderloin, cut into thick shreds, season and starch. Wash the pickled peppers and cut into shreds. Wash the celery and cut into shreds.

2. Put the beef tenderloin into the oil pan and remove it.

3. Heat oil in a pan, add shredded ginger, salt, soy sauce, and pickled peppers and stir-fry until fragrant, add shredded celery and stir-fry, add shredded beef tenderloin and stir-fry until cooked, remove from the pan and serve on a plate That’s it.

Course 5: Stir-fried shredded beef

Ingredients: 350 grams of clean beef tenderloin, 100 grams of celery.

Seasoning: appropriate amounts of shredded ginger, watercress, pepper powder, peanut oil, Shaoxing wine, sugar, and salt.

Method: 1. Wash the beef tenderloin and cut into thin strips. Wash the celery, remove the leaves, and cut into long sections.

2. Heat oil in a pan, add shredded beef tenderloin and stir-fry until loose. Add salt, Shaoxing wine and shredded ginger and continue stir-frying until the water in the beef tenderloin is almost dry and turns dark red. Add the bean paste and when the shredded pork is stir-fried, add the celery segments, salt, and sugar into the pot, stir-fry until cooked, pour into a plate, and sprinkle with pepper powder.