How do you make the most tender beef tenderloin?

We all know that beef tenderloin is a relatively tender piece of meat on the cow, but if you don't cook it properly, it will also reduce the tenderness of beef tenderloin. The following is a list of ways to make beef tenderloin more tender, I hope it will be helpful to you when cooking beef tenderloin.

1. When cooking beef tenderloin, you can add some meat powder to it, which can make the beef tenderloin taste very tender.

2. Before you cut the beef tenderloin, you can use a stick to hammer the beef tenderloin, or drop the beef tenderloin on the cutting board, which can also increase the tenderness of the beef tenderloin.

3. When you cut the beef tenderloin, you must not cut it in the direction of the beef texture, but cut it in the direction perpendicular to the beef tenderloin texture, so that the beef tenderloin cut out is more tender.

4. After cutting the beef tenderloin, you can put the meat slices in a bowl, add a little starch and water to marinate for a while, stir-fry slightly until it changes color when it is in the pot, and then put it out after the side dishes are almost fried, and then put in the beef to continue to fry, so that the fried beef will not be too old.

How do you make the most tender beef tenderloin?

5. When stir-frying beef, you must put enough oil in the pot, be sure to submerge the beef slices in the oil, and when you fry until medium-rare, take out the beef tenderloin, so that the beef can be more tender.

6. If the beef tenderloin is not sliced but shredded, then the beef tenderloin can be soaked in water with baking soda for a while, and when the beef tenderloin is fried, do not drain the water and fry it immediately, so that the fried beef tenderloin is more tender.

7. You can also soak the beef tenderloin in wine for a while, which is also a way to make the beef tenderloin tender.

These are the ways to make beef tenderloin tender, and you can choose the right method according to your actual needs and the ingredients at hand.

1. Add tender meat powder or hammer it soft with a stick 2, when cutting, it should be cut perpendicular to the texture of the meat, and then put some cornstarch, so that it is more tender 3, first of all, when cutting, you can't follow the direction of the beef's texture, the whole beef should be cut flat on the board to see that it is a grain, and then you should use tender meat powder or cornstarch to add a little water and light soy sauce to drown for a while. Wait for the side dishes to be almost cooked, then put the beef, put a little water and boil it4, 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 until 7 when it is ripe, pick it up, pour out the excess oil 5, add cornstarch to add raw soy sauce to add oil, marinate for 15 minutes and then fry 6, after shredding the beef, soak it in water with a small amount of baking soda for a few minutes, take out the dripping, and then cook with starch, the shredded beef will become tender 7, half an hour before frying, marinate it with wine, it will be very tender.

1. Wash and cut the tenderloin, slice the green onion and ginger, and put the cut meat and green onion and ginger slices into a bowl. 2. Put the pepper, soy sauce, wine, salt, seasoning powder and starch into a bowl in turn. 3. Finally, pour the oil into a bowl, stir well with chopsticks, and marinate in the refrigerator for about 4 hours.

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, and compared to chicken, pork, and other meats, beef is rich in protein and amino acids.

It 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 and sweet and sour tenderloin.

Wait, so how do you 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 shredded beef, put a small amount of baking soda.

Soak in water for a few minutes, remove the drips and dry, and then sizing and cooking, 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. Cardiovascular disease.

It is also advisable for patients to consume beef tenderloin.

2.**。Because beef tenderloin has a much higher protein content than pork, but fat and cholesterol.

The content is less than that of pork, so eating beef tenderloin can not only be **, 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; Magnesium is used to raise insulin.

Anabolic efficiency that contributes to diabetes.

Target**.

The hanging dragon can be divided into hanging dragon, hanging dragon companion, and hanging dragon core. The hanging dragon companion is the small part of the meat under the hanging dragon, which is the hanging dragon companion, because it has some fat and is more fragrant and delicious than the hanging dragon, but it is also chewed without residue. Behind the hanging dragon companion, in the pelvic crevice, you can also remove two "lobster whiskers".

The hanging dragon is the sirloin and eye meat in Western food, while the hanging dragon companion and hanging dragon core are beef tenderloin and filet in Western food. The former has a bit of a chewy taste, while the latter is basically fat-free and very tender. The aroma of the ripe hanging dragon is overflowing, and you can eat a faint fat and sweet fragrance.

Beef: 200 grams of carrots, 2 light soy sauces, 1 tablespoon of macaroni, 1 serving of black pepper, appropriate amount of black stupid pepper juice, 1 spoonful (no, it doesn't matter) oyster sauce, 1 spoonful of blended oil, appropriate amount.

Beef hanging dragon preparation steps.

Step 1 The hanging dragon does not need to be tapped, and the meat fiber needs to be knocked loose in other positions to make steak. Marinate with light soy sauce, oyster sauce, black pepper sauce and black peppercorns, add oil after 10 minutes to lock in moisture. Marinate for more than two hours.

Step 2: I want to eat a few beans in the yard and pick a few.

Step 3 Cook a few carrots in the small courtyard, boil them in water with beans and set aside, ps: There is too little salt in the water, and the dish remains unchanged.

Step 4 Boil the macaroni in boiling water until soft and set aside, add salt, normally I will add some milk to increase the milky flavor and smoother taste. Mu has taken pictures and made up the process by himself.

ps: If you don't make it at the same time as the steak, leave a little bit of the macaroni juice, and it will dry out in a while.

Step 5 Heat the oil in a pan, put down the steak and fry on both sides over high heat, without covering the lid and not for too long. Slowly adjust the next time according to your favorite taste, and the advantage of hanging the dragon comes out, even if it is fully cooked, the taste will not be firewood.

Step 6 Putting a plate is the key to success.

Beef tenderloin pie is delicious and tender, and the practice is as follows:

Ingredients Tools: 300 grams of beef tenderloin, 3 string peppers, 1 tablespoon of oyster sauce, 1 tablespoon of dry starch, 1 tablespoon of dark soy sauce, 1 tablespoon of light soy sauce, 1 tablespoon of sugar, 3 cloves of garlic, 2 grams of pepper, dry starch, tofu, soy sauce, salt, cooking oil, wok.

1. Prepare all the ingredients.

2. Cut the beef into thick strips, add salt, soy sauce, tofu, cooking wine, pepper, oyster sauce, sugar, dry starch, grasp and marinate for a quarter of an hour.

3. Cut the pepper into long sections and mince the garlic.

4. Heat the pan with cold oil, pour in the marinated beef, fry until it is broken, and set aside.

5. Stir-fry the minced garlic to bring out the fragrance, pour in the Hangzhou pepper and stir-fry the spicy taste, add the beef tenderloin and a little salt and stir-fry evenly.

6. A delicious and tender stir-fried beef tenderloin is ready.