Beef tenderloin will be old if fried immediately. Because beef tenderloin is the thigh meat of cattle, it is hard, and it will feel old and not tender when fried immediately. Therefore, before frying, you can add an appropriate amount of egg white, soy sauce, rice wine and appropriate cassava starch to stir the sliced beef tendon evenly, and you can also immediately choose tender meat powder to mix the beef tendon evenly, so that the fried beef tendon meat is the most fragrant and tender enough to melt in the mouth.

Stir-frying beef tendon with Kang pepper is the most common frying method. After the wok is boiled, turn to Chinese fire, put the spicy dry wok into the green pepper, until the skin of the pepper turns yellow and explodes, pour appropriate oil into the wok, pour the pickled beef tendon into the wok and stir-fry, then take it out, then stir-fry the pepper with Kang, and finally add beef and mutton, sesame oil and soy sauce.

1. tapioca starch: We need to pay attention to the method when cooking beef tendon. First, we need to use a certain amount of dry starch and mix it with water in a ratio of 1: 2 to make starch and flour water. Mix starch and flour water into the cut beef tendon meat, grab it evenly by hand, and then let it stand for 3 minutes, so that cassava starch slurry can be evenly encapsulated on the surface of beef tendon meat, and then it can be fried in the pot. In the whole process of oil explosion, the gelatinized starch will produce a film on the surface of beef tendon, which will lock the moisture in beef tendon, so as to ensure that the fried beef tendon is tender, soft and palatable. That kind of beef tendon is very good. In the case of cooking beef tendon, you should pay attention to the way to taste the tender and delicious beef tendon.

2. Wrapped with egg white: In addition, when we cook beef tendon, we can also choose to wrap some egg white. After cutting beef tendon slices, add a proper amount of egg white, stir and let it stand for 3 minutes before frying. In the whole process of frying, the egg white solution causes thermal coagulation, which further reduces the outflow of water and nutrient elements in beef tendon meat and makes the meat smooth and tender. Wrapped egg white is generally combined with tapioca starch desizing, and the actual effect is stronger. After cooking, the beef tendon meat will taste more tender and smooth.

3. Add wine: In addition to the cooking method of beef tendon meat described in detail above, we can also choose to add some wine, which is also a very good cooking method. We can add a proper amount of wine to pour on beef tendon meat, and it is also a very good choice to marinate for 3 minutes before frying. Because enzymes in wine can decompose a part of protein in beef tendon meat, the tenderness level of beef tendon meat can be improved.