material
Beef tenderloin 250kg, lettuce, 1. salt and pepper. 2. Soy sauce 50㏄, fruit vinegar 30㏄, orange juice 60㏄, lemon juice a little, white wine 30㏄.
method of work
(1) Season the beef with salt and pepper, fry it in high fire for 3 minutes, then put it in ice water and soak it in cold water.
(2) When the beef is cooled, dry it and cut it into thin slices.
(3) mixing the seasoning (2) to obtain the salad dressing. Put the cold beef slices with all kinds of lettuce on the plate and dip in the salad dressing to eat.
spiced beef
material
Beef1000g, brown sugar, salt, ginger and cooking wine, cinnamon, fennel and pepper.
method of work
1. Clean the whole piece of beef, and cut it into pieces for later use.
2. Then put the processed beef into a pot of clear water and boil it for later use.
3. Removing the floating foam floating on the open water is to remove blood.
4. Put the beef slices, clear water and prepared materials into the pot, and boil it over high fire, and cook it over low fire until the beef is cooked and rotten.
Cold beef salad dressing
material
2 teaspoons of Meilin spicy soy sauce, 3 tablespoons of white wine, 2 tablespoons of apple vinegar, 2 tablespoons of lemon juice 1 tablespoon, 2 tablespoons of orange juice and a little sugar.
method of work
Mix Meilin spicy soy sauce, white wine, apple vinegar, lemon juice, orange juice and a little sugar into a sauce.
Tips
1, spices in the material bag can be mixed, then put into the material bag and put into the pot, or directly poured into the pot. This is the time when the beef in the pot is a whole piece, so there is no phenomenon that ingredients and various broken spices are difficult to separate after being mixed. This kind of spices scattered into the pot will make our meat taste better.
2. Adding Radix Angelicae Dahuricae can enhance the fragrance, and it can also give full play to the meat fragrance. Don't use too much angelica dahurica, too much will be bitter.
3. Well-marinated beef will be softer when it is hot, and it will be resilient when it is cold, and the taste will be slightly hardened after cold cutting.
4. Don't throw away the soup with marinated beef. After boiling it again, filter out the spices and put it in a fresh-keeping box for refrigeration or frozen preservation. It is a good marinated soup to cook noodles or stew meat in the future.
5, pot roasting and direct fire can be used. The stove with strong direct fire power is easy to make beef stick to the bottom of the pot when heating, and can be transferred to the oven for pot roasting. Please also master the time flexibly according to your own taste and firepower.