How to make beef tenderloin delicious, how to make beef tenderloin delicious and tender

Everyone should be familiar with steak, which is a food that was introduced to China from the West. Compared with chicken, pork and other meats, beef is relatively good in nourishment, which is rich in amino acids and proteins, etc., which can improve human immunity and have a good nourishing effect for those who have just recovered from serious diseases. Beef tenderloin can be used to make steak, so let's introduce the method of making beef tenderloin.

1.Steak place at room temperature to thaw.

2.Apply a small amount of salt, oil, and pepper on both sides of the steak to complete the marinade, and generally leave it for 30 minutes before frying in the pan. Marinate for a longer time, more flavorful, and easy to fry. /:girl

3.Important: Turn on the high heat in the pan, pour in the oil (you don't need to pour the oil when marinating), wait until there is a slight smoke, put the steak in the pan and keep the heat high, wait for one side to be slightly charred, about 50 seconds (when the steak juice is coming out), turn the other side and fry for about 50 seconds.

At this time, it is medium-cooked, and if you want to cook it again, you can extend it appropriately. (This method is suitable for 1cm thick steaks, and the thickness should be adjusted accordingly at different times).

4.During the frying process, you can add onions or garlic (sliced) to make the taste more fragrant.

5.Alternative (personal preference): When the steak is about to come out of the pan, if you like the rich taste, you can put in Anchor butter and fry it again, remember that the butter can not be put early, it is easy to burn and paste if you put it early.

6.Alternative: Remove from the pot and let stand for 3 minutes, (put some broccoli and carrots shredded, boil in advance) and pour black pepper juice. Pour wine over your glass and enjoy your romantic Aussie steak dinner with your loved ones!

Beef is different from pork and chicken, it is a relatively warm and nourishing meat in red meat, which can replenish the middle and nourish qi, nourish the spleen and stomach, eliminate edema, strengthen muscles and bones, dissolve phlegm and relieve wind, quench thirst and salivation. Compared with pork, beef is rich in protein and amino acids, which can better meet the needs of the human body, enhance the body's immunity and the body's ability to resist diseases, help people replenish blood and repair tissues, especially for people who need to recuperate after surgery and illness. Eating beef in the middle of winter can have the effect of warming the stomach and strengthening the spleen.

Beef is sweet, flat in nature, and returns to the spleen. Different beef also has different distinctions and effects, buffalo meat can soothe the fetus and replenish the nerves, and yellow beef can calm the qi, strengthen the spleen and stomach, and strengthen the muscles and bones. Beef stewed with red dates can help muscle growth and promote wound healing.

Ingredients for boiled beef.

300 grams of beef tenderloin 300 grams of cabbage.

15 grams of dried chili pepper 10 grams of Sichuan pepper.

1/2 green onion 10 grams of garlic.

10g chives 1 egg white.

5 ml cooking wine 10 grams of cornstarch.

Pixian bean paste 15 grams and salt 1 gram.

Essence of chicken 1 g 30 ml of cooking oil.

Soy sauce 5 ml.

The practice of boiled beef.

Step 1: Prepare the ingredients.

Step 2: Remove all the fascia from the beef as much as possible, and then cut it into 3 cm in size and 2 mm thick. The cabbage is sliced with an oblique knife, and the cabbage leaves are torn into large pieces by hand. Cut the dried chili peppers into sections, cut the green onion into sections, and mince the garlic for later use.

Step 3: Put a teaspoon of cooking wine, an egg white, and a tablespoon of cornstarch into the beef, grasp it well with your hands, then pour in a spoonful of cooking oil, grasp it well, and marinate for 20 minutes for later use.

Step 4Pour a teaspoon of cooking oil into the pot, then put the dried chili peppers and Sichuan peppercorns in the pot and stir-fry over low heat. Stir-fry until the peppercorns are ripe and the dried peppers are bright red and then turn off the heat.

Step 5Pour the peppercorns and chili peppers into a bowl and crush them for later use.

Step 6: Pour an appropriate amount of cooking oil into the pot, add a tablespoon of Pixian bean paste and green onion after the oil is hot, and stir-fry the red oil.

Step 7Pour an appropriate amount of soy sauce and hot water into the pot and bring to a boil over high heat.

Step 8Put the cabbage in a pot and cook for two minutes until it breaks off, then remove it into a large bowl.

Step 9Put the beef slices into the pan and shake the pan gently. (When the beef is first placed in the pan, be sure not to stir it.) After a minute or so, wait for the beef to set and then stir, otherwise it will be easy to depulp).

Step 10: Cook until the beef is sliced and the meat turns white.

Step 11Season with a pinch of salt and chicken bouillon, then pour the beef into a large bowl with cabbage along with the broth.

Step 12Sprinkle peppercorns and chili peppers on top of the beef and sprinkle a little minced garlic.

Step 13Pour a little cooking oil into the pot, turn off the heat when the oil is smoking, and pour over the beef.

Step 14: Sprinkle with a little chives and serve.

Cooking tips for boiled beef.

Ingredients: beef tenderloin, soybean oil, salt.

1. Freeze the fresh beef tenderloin in the refrigerator and take it out.

2. Slow down the beef tenderloin and cut it into thin slices.

3. Stack the thin slices of beef tenderloin.

4. Slice the marinated beef tenderloin into shreds.

5. Serve the beef tenderloin on a porcelain plate.

6. Add a spoonful of soybean oil to the pot.

7. Heat the soybean oil without smoking.

8. When your hand feels the soybean oil is hot, put the shredded beef tenderloin into the pot.

9. Use chopsticks to roll the shredded beef tenderloin back and forth, and stir-fry the shredded beef tenderloin after it changes color.

10. Add a small spoon of refined salt and stir-fry back and forth until cooked.

11. Put the super good shredded beef tenderloin on a porcelain plate, which is very fragrant and tender shredded beef.

Beef is strong, delicious, and most importantly, it is rich in sarcosine, which is higher than any other food. This is especially effective for building muscle and strength. Today I would like to share with you a powerful hard dish - "black pepper beef tenderloin".

List of Materials]:

Ingredients: 200g beef tenderloin

Ingredients: starch, line pepper, millet pepper, ginger, garlic, green onion.

Seasoning: chicken essence, salt, sugar, pepper, cooking wine, dark soy sauce, vegetable oil, black pepper juice, light soy sauce, aged vinegar.

Step 1: We first cut the prepared 200 grams of beef tenderloin into slightly thicker slices, and then cut them into strips with a knife. After cutting, put it in a basin, add 1 gram of chicken essence, 1 gram of salt, a little sugar, 1 gram of pepper, 5 grams of cooking wine, and 2 grams of dark soy sauce to improve the color, and then mix with your hands until the beef juice is fully absorbed. Then wrap and mix with about 10g of starch in order to lock in the moisture in the beef and ensure that the taste of the beef after it is put into the pot can also be more tender.

Then add 10 grams of vegetable oil, mix evenly and let stand for 10 minutes.

Step 2: Take a handful of peppers and wash them, then remove the stems and cut them into long sections. Take another handful of millet pepper and put it together with the line pepper. Slice a piece of ginger, cut a few garlic slices, cut a section of green onion into horseshoe slices, and put them together for later use.

Then prepare a bowl of ingredients, add 10 grams of black pepper juice, 5 grams of light soy sauce, 2 grams of dark soy sauce to enhance the color, and a little vinegar to soften the meat. Add 5 grams of cooking wine to remove the smell, a little sugar to enhance freshness, 1 gram of chicken essence, 1 gram of salt, and then pour in a little warm boiled water and stir evenly for later use.

Step 3]: Start cooking on the heat, add more oil to the pot, and turn to low heat when the oil temperature is 50% hot. Pour the green and red peppers into the pan and slide the oil for 30 seconds, and remove the oil when the surface of the green and red peppers is bubbling and wrinkled.

Then pour the beef strips into the pan and gently shake the pan to heat evenly. Stir constantly with a spoon to prevent the beef strips from sticking to the bottom of the pan and keep the oil on low heat for about 1 minute. When the meat strips turn white, pour out the oil.

Step 4]: Heat the oil in the pot again, pour in the green onion, ginger and garlic after the oil is hot. Then pour in the mixed black pepper juice and stir well. After the black pepper juice is boiling, pour in the beef strips and green and red peppers and stir-fry for 30 seconds to allow the beef to fully absorb the black pepper juice.

Then hook in a little water starch to allow the juice to better adsorb on the surface of the ingredients. Then pour in a little oil to make the dish oily and shiny, stir evenly and then get out of the pot. Finally, put the beef on a plate, sprinkle white sesame seeds evenly, and serve.

Beef is a highly nutritious meat, compared with chicken, pork and other meats, beef is rich in protein and amino acids, which can effectively improve the body's immunity. Beef loin is the essence of beef, which has the effects of nourishing the kidney and spleen, nourishing yin and yang. There are also many ways to make beef tenderloin, such as braised tenderloin, sweet and sour tenderloin, etc., so how to make beef tenderloin tender?

1. Add tender meat powder or beat with a stick to soften.

2. When cutting, it should be cut perpendicular to the texture of the meat, and then put some cornstarch, so that it will be more tender.

3. First of all, when cutting, you can't follow the direction of the beef's texture, the whole cut beef should be flat on the board to see that it is one by one, and then you should use tender meat powder or cornstarch to add a little water and light soy sauce to drown for a while. When the side dishes are almost cooked, add the beef and put a little water to boil.

4. When frying beef, you have to put more oil, the amount of oil is probably when you can soak the beef almost over the noodles, fry it until 7 is ripe, and pour out the excess oil.

6. After shredding the beef, soak it in water with a small amount of baking soda for a few minutes, remove the drips and dry, and then add starch and cook, and the shredded beef will become tender.

7. Half an hour before frying, marinate it in wine, and it will be very tender.

1.Facilitate**.

Beef tenderloin is especially suitable for patients after surgery, as it can replenish blood loss, repair tissues, and promote wound healing. It is also more suitable for patients with cardiovascular disease to eat beef tenderloin.

2.**。Because the protein content of beef tenderloin is much higher than that of pork, but the content of fat and cholesterol is less than that of pork, eating beef tenderloin can not only be used frequently, but also obtain the protein needed by the human body.

3.Cancer prevention. According to foreign scientific studies, beef tenderloin contains an active ingredient that can inhibit the mutagenesis of cancer cells, which has obvious anti-cancer effects. Therefore, eating beef tenderloin regularly can effectively prevent cancer.

4.Slows down aging.

Zinc contained in beef tenderloin is an antioxidant that helps synthesize protein and promotes muscle growth, which has a positive significance for anti-aging and cancer prevention. The potassium contained in beef loin has a disease prevention effect on the cardiovascular and cerebrovascular system and urinary system; The magnesium contained in it can improve the efficiency of insulin synthesis and metabolism, which contributes to diabetes**.

You can prepare some fresh beef tenderloin, cut it into strips, squeeze out the water after cleaning, and then add an appropriate amount of oil, soy sauce and starch to stir evenly and marinate for more than 10 minutes, and then wash the Hangzhou pepper and cut it after the tung is late, add an appropriate amount of oil to the pot and heat it, put the beef tenderloin in and stir-fry it Jian Lunyin, take it out and set aside after stir-frying, add the appropriate amount of oil to the pot, put the chili garlic into it and stir-fry, then add the beef tenderloin and chili oyster sauce, and quickly stir-fry evenly after you can eat it out of the pot.

You can make beef fried garlic moss, prepare some fresh beef tenderloin, cut it into thin slices, and then cut it into shreds, add an appropriate amount of water to grasp it evenly, then add starch and cooking wine, dark soy sauce, continue to grasp it evenly, add light soy sauce and marinate it evenly, wash and cut off the garlic moss, add an appropriate amount of oil to the pot to heat, put the shredded beef tenderloin in it and stir-fry it to change color, and then put it out for later use, then add an appropriate amount of hot water, and then add sweet noodle sauce, shredded beef, chicken essence, and salt to fry evenly and then you can eat it out of the pot.

You can also make diced black pepper beef, first you need to wash the beef tenderloin and beat it, then cut it into your favorite size, put it in a container, add corn starch, salt, sesame oil, sugar, cooking wine, dark soy sauce and light soy sauce and stir well, and then add an appropriate amount of black pepper and mix well and put it in the refrigerator to keep it for one night, then chop the onion, green pepper and red pepper, add an appropriate amount of oil to the pot and heat it, put the onion in it and stir-fry it. Then you can pour the marinated beef tenderloin and the soup together and stir it, and after frying until it is broken, you can put the green and red peppers in it and stir-fry it again, sprinkle with some black pepper and eat.

Many people are asking how to make beef tenderloin delicious and tender, and today I will explain to you how to make beef tenderloin delicious and tender.

1. 150 grams of beef tenderloin, 1 green onion, 2 cloves of garlic, 10 grams of ginger, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of black pepper and celery powder, 1 teaspoon of starch, appropriate amount of salt, appropriate amount of cooking oil.

2. Wash the beef and cut it into thin slices, add cooking wine, silver oyster sauce, light soy sauce, black pepper and starch and marinate for 10 minutes.

3. Finely chop the garlic, shred the ginger, and cut the green onions into inch pieces for later use.

4. Pour an appropriate amount of cooking oil into Liang Bi in a pot and heat it, add minced garlic and shredded ginger and stir-fry until fragrant.

5. Add beef and stir-fry until it changes color and white, add green onions and stir-fry until it is broken.

6. Add salt to taste according to personal taste, stir-fry evenly.

Tenderloin, cut it into thin slices, then cut into shreds, add an appropriate amount of water to grasp evenly, then add starch and cooking wine to rent, dark soy sauce, continue to grasp evenly, add light soy sauce and marinate it evenly, wash and cut off the garlic moss, add an appropriate amount of oil to the pot and heat it, put the beef tenderloin and land ant grip silk into it and stir-fry it to change color, then put it out for later use, then add an appropriate amount of hot water, and then add sweet noodle sauce, beef morning shreds, chicken essence, salt and fry evenly before you can eat it out of the pot.