I went and bought a piece of beef tenderloin today but don t know how to make it delicious?

Cut the beef into strips and marinate, add soy sauce, salt, sugar, cooking wine, egg white, starch, mix well and marinate for 1 hour, then add cold oil to avoid sticking in the pot. Put an appropriate amount of oil in the pot, a little more, boil until 7 is hot, put in the beef, quickly stir-fry, and remove the color immediately.

After the straw mushrooms are washed, blanch and take them out, put a little oil at the bottom of the pot, put in the green onions, ginger and garlic, put more garlic slices, fry the prepared straw mushrooms after frying, stir-fry, put in the seasonings, salt, sugar, a little chicken essence, and then put in the exploded beef, stir-fry slightly and thicken the pot with soy sauce.

Beef must be fried quickly, otherwise it will become old and affect the taste, and the straw mushrooms can be blanched in water to remove the raw taste, highlight the umami, and add garlic to enhance the fragrance of the mushrooms.

Make the beef tenderloin first, and then put the straw mushrooms as soon as possible.

Oil-consuming beef tenderloin. Materials:

1. Three taels of beef tenderloin.

2. Two taels of shiitake mushrooms.

3. Three taels of bamboo shoots.

4. A small piece of ginger.

5. One egg.

6. 2 tbsp oyster sauce.

7. Two green onions.

8. 2 tablespoons soy sauce.

9. 1 tablespoon cooking wine.

10. Half a coffee spoon of sugar.

11. 2 tablespoons starch, salt to taste.

Method: 1. Boil the tips of bamboo shoots in boiling water for a few minutes, remove them and rinse them with water for a while, then cut them into slices and then cut them into sections.

2. Slice the beef tenderloin, add a spoonful of starch, eggs, salt, cooking wine, grasp the flavor evenly, mince the ginger, chop the green onion, slice the mushrooms, put the oyster sauce, soy sauce, sugar, salt, and a spoonful of starch in a bowl and mix it into a sauce.

3. Put oil in the pot and boil until it is 60% hot, leave the oil after the beef slices slip away, and put the beef on a plate for later use.

4. Burst the fragrance of minced ginger and chopped green onions, fry the bamboo shoots and mushroom slices for about two minutes, then add the beef and the sauce mixed with oyster sauce, soy sauce, sugar, salt and a spoonful of starch, stir-fry for about half a minute, and serve on a plate.

Simple and delicious, fuel consumption is not expensive, 3-5 yuan a bottle.

The practice of Hangzhou pepper beef tenderloin.

Ingredients: beef tenderloin.

Excipients: Hangzhou pepper.

Seasoning: soy sauce, sugar, cooking wine, hoisin sauce, edible alkali, starch, chicken essence, sesame oil.

Recipe: 1. Cut the beef tenderloin into strips, add soy sauce, sugar, starch and starch, wash and loosen the Hangzhou pepper.

2. Heat the oil in the pot, wait for the oil temperature to rise to 30% hot, and then cook the beef tenderloin and remove it.

3. Heat the oil in the pot again, wait until the oil temperature rises to add the beef tenderloin and pepper and stir-fry, and put on a plate.

Features: The color is fresh and moist, the Hangzhou pepper is crisp and tender, and the beef tenderloin is fresh and tender.

Khan I personally feel that the beef tenderloin and black pepper are the best, don't bother too much, with some onions, that is, delicious and nutritious, absolutely top-quality, haha.

Slice the beef tenderloin, stir-fry in the pot, and after changing color (about 4 minutes cooked), throw the onion in and stir-fry a few times Remember the black pepper I have an appetite when I think about it But don't fry it for a long time. The beef tenderloin is very tender, but if you have an iron plate in your house, you can follow it, and it is very delicious.

You have too few ingredients to eat, just boil the water in an electric pan. Then put the beef tenderloin slices, as shabu mutton to eat, it should taste okay, it is best for 2 people to eat, so it is very feeling...

I prefer to eat fried beef tenderloin slices, but the slices should be thicker so that they taste delicious. You'd better find some chili peppers, as well as salt and pepper, which are more delicious.

Summary. 1. First of all, cross-cut beef: because beef contains more connective tissue, only cross-cutting can cut off its muscle fibers and connective tissue, and it will not feel chewy when eating, which is the first key to making beef tender.

1. First of all, cross-cut beef: because beef contains more connective tissue, only cross-cutting can cut off its muscle fibers and connective tissue, and it will not feel chewy when eating, which is the first key to making beef tender.

2. The second is sizing: rinse the shredded beef several times, then add cooking wine, salt, pepper and other seasonings to marinate, pay attention to the key point is to add a small half spoon of baking soda, cooking wine can be added more, be sure to let the water fully eat into the beef; Of course, if you don't have baking soda, you can marinate it with egg whites and tender meat powder; This is the key to the tenderness of the beef tenderloin.

3. Finally, stir-fry: after stir-frying ginger and shallots, add beef and stir-fry quickly, add shredded bell peppers and stir-fry them together after slightly changing color, be careful not to fry for too long, too long beef is easy to get old, and bell peppers can be eaten raw, so you can add seasonings out of the pot by flipping it.

1. The part chosen is very important, and the beef tenderloin must be selected for stir-frying beef tenderloin, which is the most tender part of the cow.

2. The method of cutting beef should be sliced against the texture of the beef, and then shredded along the line.

3. The cut meat should be marinated in advance, in addition to adding seasonings and starch to keep the meat fresh and tender, egg whites and oil are also essential. In this way, the meat can be quickly fried when it is put into the pan and will not stick.

4. It is best to mix the corned beef with your hands, which can well understand the marinating situation of the meat, and inject an appropriate amount of water to increase the tender taste of the beef.

5. Be sure to fry the bright finch over high heat, not for too long.

Beef fillet refers to the net meat cut from the inside of the waist along the anterior and inferior pubic bone along the lumbar vertebrae against the transverse process, that is, the psoas major muscle of the cattle.

Beef tenderloin is a very delicious ingredient. China's cattle carcass is roughly divided into 12 pieces, modern slaughtering and processing enterprises will divide beef into loin (beef tenderloin), outer loin, eye meat, upper brain, breast meat, shoulder meat, rice dragon, tendon meat, belly meat, etc.

The recipes for beef tenderloin mainly include beef tenderloin with sharp pepper, beef tenderloin with garlic, and pan-fried beef tenderloin with pepper.

Beef tenderloin is a part of the meat of the carcass of the cow, when dividing the carcass of the carcass, first peel off the kidney fat, then along the anterior and lower part of the pubic bone to remove the loin, and then from the head of the loin to the tail of the loin, peel off the transverse process of the lumbar vertebrae one by one, and then remove the complete loin.

The tenderloin is a rectangular shape with the tenderloin located below the ribs, next to the skeleton. This muscle does little to no effect, so it is the most tender part of the beef.