First of all, tender beef tenderloin.
Composition:
Beef tenderloin (200g), mushrooms (four), coriander (two), ginger (half), egg white (two), water (appropriate amount), starch (appropriate amount), cooking wine (one tablespoon), salt (two teaspoons), pepper (one teaspoon and a half), sesame oil (one teaspoon) and cooking oil.
1. Soak soft mushrooms in hot water, chop coriander, grind ginger slices into two parts, prepare egg whites and stir slightly.
2. Chop the tenderloin, add the cured meat, stir well, add a portion of ginger paste and marinate for about 10 minute. Chop the soft mushrooms and keep half.
3. Boil a pot of boiling water, add beef and mushrooms, and add about a tablespoon of cooking wine. Turn on the fire and turn it off as soon as the water boils.
4. Remove the beef with a strainer, rinse it with cold water and drain it.
5. Heat the pan, add the oil, pour the beef and stir fry for a while. When the beef changes color, add salt and pepper. Pour the water and starch into the egg white and stir well, then lean the chopsticks on the bowl to let the egg liquid flow down the chopsticks and circle to make the egg liquid evenly distributed. Turn off the heat after cooking.
6. Stir with chopsticks, and finally sprinkle with coriander powder and drizzle with sesame oil.
Second, black pepper beef tenderloin
Composition:
Beef tenderloin (300g), onion (1/2), green pepper (1), cooking wine (1 tsp), starch (1 tsp), water (appropriate amount) and black pepper (1 tsp).
1. Slice beef tenderloin, add proper amount of salt and stir well, then add cooking wine, starch and water.
2. Stir well until all the water is absorbed, then add peanut oil and marinate for 15 minutes.
3. Shred onion and green pepper.
4. Pour black pepper, chopped black pepper, soy sauce, soy sauce, white sugar and oyster sauce into a seasoning bowl and stir evenly to make black pepper juice for later use.
5. Stir-fry beef tenderloin with oil after hot pot.
6. Stir-fry until the beef changes color and add black pepper juice.
7. Add shredded onion and shredded green pepper, stir fry, stir fry until cooked, and take out the pot.
Third, burn beef tenderloin.
Composition:
Beef tenderloin (300g), onion (half), asparagus (two), mushrooms (two), teriyaki sauce (moderate amount), olive oil (moderate amount), black pepper (moderate amount), butter (moderate amount) and salt (moderate amount).
1, beef fillet is cut into beef fillet.
2. Sprinkle black pepper, salt and soy sauce on beef tenderloin and marinate for 15 minutes.
3. Cut asparagus, shred onion and slice mushrooms.
4, hot pot, put the right amount of olive oil, when the pot is hot, you can add shredded onion.
5. Add beef tenderloin.
6. Stir-fry the beef tenderloin, cover the pot and simmer for 5 minutes.
7. When the tenderloin changes color and the surface is brown, plate it.
8. Pour the appropriate amount of butter into the pot, add the appropriate amount of onion and asparagus, and simmer until cooked.
Nutritional value of beef tenderloin
Beef is different from pork and chicken. Belonging to the warmer meat in red meat, it can tonify the middle warmer, replenish qi, nourish the spleen and stomach, eliminate edema, strengthen bones and muscles, eliminate phlegm and calm the wind, quench thirst and produce fluid. Compared with pork, beef is rich in protein and amino acids, which can better meet human needs, enhance human immunity and disease resistance, help people replenish blood and repair tissues, and is especially suitable for people who need to be nursed back to health after surgery and illness. Eating beef in the middle of winter can warm the stomach and strengthen the spleen.
Beef is sweet and flat, and belongs to the spleen. Different beef also has different differences and functions. Buffalo can soothe the fetus and nourish the heart, while yellow cattle can soothe the middle energizer, strengthen the spleen and stomach, and strengthen the tendons and bones. Stewed beef with red dates is helpful for muscle growth and wound healing.
Suitable for the crowd is beef tenderloin.
The general population can eat it, and the consumption per meal does not exceed 80 grams, and beef can be eaten once a week. Eating too much will increase the content of cholesterol and fat in the body, and excessive consumption may increase the incidence of colon cancer and prostate cancer, which is not conducive to health.
In addition, it is particularly suitable for:
People who are nursed back to health after growth, surgery and illness; Those who are short of breath, weak muscles and bones, anemia, and yellow after a long illness.
Not suitable for people:
1, people with infectious diseases, liver diseases and kidney diseases should eat carefully.
2. People with scabies, eczema, acne and itching should use it with caution.
3, high cholesterol, high fat, the elderly, children, people with weak digestive ability should not eat more.
Matters needing attention in beef tenderloin practice
1. Fresh beef has luster, even fat and slightly dark red, white or yellowish, slightly dry or air-dried in pieces, not sticky, good elasticity and fresh meat flavor. Old beef is dark red in color and thick in texture; Tender beef is light red in color, firm, thin and elastic.
2, beef fiber tissue is coarse and there are many connective tissues. Cross-cutting should be adopted to cut off long fibers, but not along the fiber tissue, otherwise it is difficult to taste, and the meat is tough and not easy to eat.
3. The date of keeping beef at home is only three or four days, and the storage time is limited to one week. Beef is easy to turn black and deteriorate after being blown by the wind, so attention should be paid to proper preservation. At the same time, in order to prevent oxidation deterioration, it should be kept in the refrigerator.
4, when cooking beef, put a hawthorn, an orange peel or a little tea, it is easier to cook beef soft and taste better.
5. Stewed beef reduces nutrient loss and preserves nutrition.
6. When cooking old beef, put a layer of mustard on the surface of beef one night in advance, rinse it with cold water the next day, and add some wine and vinegar when cooking. The treated old beef is easy to boil, and the meat is tender and delicious.
7. When braised beef, you can add a little wild vegetables to enhance the umami flavor of the meat and make the dishes more attractive.
Where is the beef tenderloin?
Beef tenderloin, alias "sirloin", "sirloin" or "tenderloin", belongs to the most tender lean meat on the back of cattle. The meat is tender and chewy, divided into boneless and boneless. The filet mignon in beef tenderloin is taken from the middle of beef loin and can be cut into steak.
In the daily diet of China people, beef is the second largest meat food eaten by China people after pork. High protein and low fat, delicious and tender. Various methods and smooth taste, suitable for barbecue, fragrant frying, stir-frying, sliding frying, soft frying and so on.