How do you make beef tenderloin delicious? How to make beef tenderloin

If you want to choose what to choose for stir-fried beef, of course, you must choose beef tenderloin. How do you fry beef tenderloin to make it tender and delicious? I don't know? Come on, come on, the secret recipe is here, and if you don't know, you can quickly collect it.

Prepare what you want to use: buy a piece of beef tenderloin about half a catty, a spoon of potato starch, about a spoon of white sugar, a spoon of soy sauce, a spoon of peanut oil, and an appropriate amount of chopped green onions.

First put the half-catty beef tenderloin you bought in water and wash it, then put it on the cutting board and cut it into shredded meat, and after the shredded meat is cut, you can grasp it with your hands and grab all the excess water. Take an appropriate amount of sugar, about a small spoonful, add it to the shredded meat, grasp it with your hands, it is best not to use chopsticks, chopsticks can not achieve the effect of friction, the effect is not good, and it may not melt into the flavor.

Then add about a large spoon of soy sauce (pay attention to the soy sauce here: the soy sauce to be used here is conditional, buy the seasoned soy sauce commonly used by northerners, if you can't buy it, you can use the soy sauce marked with the words "soybean soy sauce" on the bottle instead, but this general color will be heavier, so you should pour less, but you must not use light soy sauce and dark soy sauce to replace), at this time, you can use chopsticks, use chopsticks to stir it evenly, the shredded meat must be stained with soy sauce, not enough to add some soy sauce. The last step is very important, it must be left for 20 minutes, and the best effect is refrigeration.

After 20 minutes, sprinkle in a teaspoon of potato starch and a tablespoon of peanut oil, mix well and set aside.

Take the pot and turn on the stove, boil the water on the pot dry, and then brush the pot with a layer of peanut oil, don't brush the peanut oil too thickly. Then turn it on on high heat, and when you see smoke coming out of the pot, immediately turn the heat to low to low. Pour in the peanut oil again, this time with more peanut oil, almost covering the bottom of the pot.

After a while, pour the processed beef tenderloin into the pan oil, and at the same time pour in the chopped green onion and stir-fry.

When the shredded meat is put in, don't fry it right away, spread the meat evenly with a spatula, use it all the time, and after about a minute, change it to medium and high heat to fry, if you don't fry it immediately, it will not cause the meat to stick to the pan, and it will be more moisturizing and not out of the soup. If you want the color to look good, you can add some soy sauce appropriately, not too much, it will be salty.

Finally, add vegetables to fry, don't fry the vegetables with the shredded meat here, you can first shovel the shredded meat with a spatula to the lower temperature of the side of the pot, put the vegetables at the bottom of the pot and fry them first, and then fry the meat and vegetables together, and then add seasonings, according to the seasoning of your usual stir-frying.

Tip: If you want the dish to look bright, just hook a little starch (with potato starch), the ratio of starch is 1:4 cold water, first pour a little into the pot, stir-fry while pouring, don't use too much.

If your beef tenderloin is still very old, it means that the beef you chose is too old!

The beef tenderloin is so delicious.

Beef tenderloin is the inner waist muscle of the cow, that is, the piece of meat connected to the spine and the ribs, which is the most delicate part of the cow's body and the piece of meat with the least amount of exercise.

Beef tenderloin is a tender and lean meat cut from the back of a cow and can be bought with or without bone. Beef tenderloin is a lean meat in the backbone, the meat is very tender, the beef tenderloin is rich in protein, low in two fats, so it is extremely delicious, suitable for barbecue, and can also be cut into steak to eat.

Beef has the effect of nourishing the spleen and stomach, strengthening the muscles and bones, dissolving phlegm and relieving wind, quenching thirst and salivation, and is suitable for people with hidden middle qi, shortness of breath and body weakness, sore muscles and bones, anemia and long-term illness and yellow face and dizziness.

Beef tenderloin is the best quality meat on the cow, and many people will buy some beef tenderloin when buying beef, because the meat quality of beef tenderloin is very good and the nutritional value is extremely high.

1. Beef tenderloin is relatively tender meat and suitable for stewing. Add a hawthorn, a piece of orange peel or a little tea to the tenderloin to make the meat stew even worse.

2. Coat the beef with a layer of mustard the night before boiling the beef tenderloin, rinse it with cold water the next day and cook it in the pot, and then put some wine and vinegar when cooking, which can make the beef tenderloin easier to cook, and the meat can become tender and more fragrant.

3. Beef tenderloin can be stewed with tomatoes, which is very delicious, and it is also suitable for people with a bad stomach.

4. Put the freshly bought tenderloin in a cool environment first. Frozen meat generally takes 30-60 minutes to reach room temperature. Meat that reaches room temperature takes a little less time to cook and is easier to cook because the outer layer of meat is not yet dry, so the inner layer of meat is more likely to be fully cooked.

5. 40-60 minutes in advance, spread the salt evenly on the tenderloin, the salt can dehydrate the meat, so don't wait until it's time to get out of the pot before applying the salt, unless you are using dry meat. Salt as early as possible, the sooner you add salt, the better it tastes. This is the process of osmosis, but it will take a little time, so be sure to do this in advance.

When it's cold, I like to eat some spicy dishes, make a plate of Hangzhou pepper beef tenderloin, and stuff a pot of rice! It tastes amazing!

The ingredients for Hangzhou pepper beef tenderloin.

300 grams of beef tenderloin and 3 string peppers.

1 tablespoon oyster sauce 1 tablespoon starch.

1 scoop of dark soy sauce 1 scoop of light soy sauce.

1 tablespoon sugar 3 cloves of garlic.

2 grams of pepper.

The practice of Hangzhou pepper beef tenderloin.

Step 1: Prepare all the ingredients.

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

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

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

Step 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 quickly.

Step 6: You can start eating

Cooking tips for beef tenderloin with Hangzhou pepper.

How is the cup suitable? Beef tenderloin is best served as fried beef and roast beef, because it is tender and ripe quickly, and it is also very tasty.

Beef tenderloin is the most tender piece of meat on a cow, and many people like to eat it stir-fried, however, it is more tender and delicious when stewed. The meat of beef tenderloin itself is relatively tender, it does not taste woody, and it is easy to cook when cooked, so it is very suitable for stewing. The beef tenderloin is in the shape of strips, there is almost no fat in it, and the fat content is relatively low, so it is suitable for both the elderly and children.

The trick to beef stew.

1. Before the beef is boiled and stewed, it should be soaked for a while, so that the blood in the beef can be removed and the fishy smell of the beef can be reduced. When stewing beef, it can be boiled and stewed directly, or it can be blanched and stewed. When the beef is boiled and stewed directly, there will be a lot of foam on the surface, which should be scooped off in time.

2. Don't use cold water when stewing beef, try to use hot water if you can. Beef stewed in hot water tastes great and prevents the loss of nutrients from the beef. When stewing meat, it should be boiled over high heat first, and then changed to low heat.

In addition, add enough salt to the pot at one time so as not to affect the taste of the ingredients.

3. Beef is not easy to cook, you can use mustard to coat the surface of the beef, and wash it before cooking. Processed beef matures quickly and the meat tastes extremely tender. In the process of stewing beef, you can also add an appropriate amount of tea leaves to cook together, so that the boiled beef will cook faster, and the taste will be extraordinarily fragrant.

In addition, if you have hawthorn at home, you can also put some when cooking beef stew, so that the cooked beef is easy to cook.

Beef stew is a common way to eat beef, and it is also a delicacy that people love to eat. When stewing beef, not only can it be boiled separately, but it can also be cooked with tomatoes, potatoes, radishes and other ingredients, which is not only delicious, but also very nutritious. If you need to add water in the middle of the beef stew, be sure to add hot water, which will not only save time in preparing the food, but also keep the beef flavorful.

Ingredients: 200g tenderloin, 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, 1 2 tablespoons steamed fish soy sauce, 1 tablespoon cornstarch

Appropriate amount of salt, 3 tablespoons of flour, 1 tablespoon of cornstarch, 1 egg, appropriate amount of salt and pepper, appropriate amount of cumin powder.

How to change the tenderloin to a knife, first cut 1 cm thick slices, beat the back of the knife to relax, then cut into about 1 cm square strips of meat, mix with light soy sauce, oyster sauce, steamed fish soy sauce, corn starch and a little salt and marinate for about 15 minutes;

Flour, cornstarch and egg mixture are mixed into a batter, and some water may be added to it.

Pour the marinated strips into the batter and mix well;

After the oil is heated, put the meat strips with the batter in it and fry them, one by one to avoid sticking;

After all the meat strips are fried, increase the oil temperature again, and remove them from the pan after re-frying;

Serve on a plate and serve hot!

Tips: When frying for the first time, the oil temperature is about 7 or 8 hot, and the purpose is to fry cooked meat strips;

When re-frying, the oil temperature should be 8 to 9 hot, fry quickly, make the skin crispy, eat it hot, and the taste is very good.

Ingredients: 300 grams of pork loin, 10 grams of ginger, 10 grams of garlic, 5 grams of salt, 30 grams of sugar, 5 grams of monosodium glutamate

5 grams of pepper, 20 grams of tomato paste, 10 grams of vinegar, 15 grams of corn starch, 15 grams of starch.

Steps: Wash and slice ginger and garlic;

The tenderloin is cut into strips, similar to fries, slightly thicker than fries;

Add chopped ginger and garlic, 5 grams of salt, 5 grams of monosodium glutamate, 10 grams of sugar, 5 grams of pepper, 15 grams of corn starch, 15 grams of starch, so that the surface of the loin is covered with cornstarch paste;

Put 30ml of salad oil in the pot, heat the oil to 7 over high heat, put in the tenderloin wrapped in cornstarch paste, fry the loin and set it, charred on the outside and tender on the inside, and then remove it;

Put 10ml of salad oil in a pot, heat the oil until it is 7 hot, add 20 grams of tomato paste, 20 grams of sugar, and 10 grams of vinegar.

Boil the juice over high heat until it is silky;

Add the fried tenderloin and stir-fry evenly so that the soup is evenly wrapped on the tenderloin;

A delicious, sweet and sour tenderloin with a full flavor and color is ready.

As the essence of the cow, there are only two on a cow, and it generally does not exceed ten catties. So you have to cook it well to be worthy of it!

Tools Raw materials.

Beef tenderloin. Black pepper.

Method steps.

The delicious and easy way to do this is, of course, to fry the steak! When frying, first use high heat to make it golden brown on both sides, then slowly roast it over low heat, and finally season it according to personal taste. Usually I just sprinkle black pepper and salt, the original taste.

You can also stir-fry your own soup with steak sauce or mushrooms, onions, and soy sauce.

The beef tenderloin is so tender that it tastes good when fried directly. The method is also very simple, that is, first slice the beef and marinate it with salt, cooking wine, and light soy sauce. Then mix eggs with flour and starch to make an egg batter, dip it in beef, and fry it until golden brown.

Sprinkle with black pepper and salt!

In fact, beef, onions, oyster mushrooms and black pepper are a perfect match. Cut the beef into cubes and stir-fry it with oyster mushrooms, and the taste is beautiful. This dish is to first stir-fry the king oyster mushrooms, then add the beef, and finally add dark soy sauce, oil, salt and black pepper to taste, and garnish with Hangzhou pepper.

Beef stew with tomatoes is a classic dish, and if you make it with beef tenderloin, the texture will be more tender. Cut the beef into pieces and stir-fry until fragrant, then add green onions, ginger, garlic, tomatoes, light soy sauce, dark soy sauce, sugar, salt, and oil, add water, and simmer for 30 minutes.

Cut the beef tenderloin into small cubes and make a filling with diced carrots, shiitake mushrooms, and onions, and it is the most beautiful way to make dumplings! If you stir-fry it and add water to make a soup, it is West Lake beef soup. If you want to season it, you can do it as you like!

end precautions.

Although beef is good, eating more will make you fat!

People with bad kidneys should eat less beef.

Beef tenderloin can be made into braised beef or fried beef with green onions, which is better to eat with a smile.

1. Braised beef.

Ingredients: 500 grams of beef, 300 grams of radish, 25 grams of green onion, ginger and cooking wine, a little salt and sugar, 8 grams of Sichuan pepper and monosodium glutamate, 400 grams of peanut oil.

Method: 1. Cut the beef into pieces, cut the green onion into long sections, and break the ginger. Peel the radish, cut it into cubes, oil it until it is half-cooked and remove it;

2. Boil the beef in boiling water to skim off the foam, add ginger, cooking wine, salt, sugar, peppercorns, monosodium glutamate to adjust the color and taste and simmer over low heat, add salt and radish until the radish is rotten.

2. Stir-fried beef with green onions.

Ingredients: 750 grams of tendon meat (or cucumber meat), 120 grams of green onions, 50 grams of sesame seeds (baked), 1 clove of garlic, 3 grams of minced ginger, 50 grams of soy sauce, 1 gram of chili noodles, 40 grams of soybean oil, 6 dried mushrooms, 250 grams of rice, 25 grams of rice wine, 5 grams of refined salt, 2 grams of monosodium glutamate, 10 grams of rice vinegar, 25 grams of sesame oil.

Method: 1. Wash the beef tendon meat, remove the fascia, soak it in water for 2 hours, remove it, control the dryness, cut it into small squares, pound it into thin slices, wash the green onions, and cut it into hob blades.

2. Put the beef into a porcelain bowl, add sesame seeds, minced garlic, minced ginger, 25 grams of soy sauce, chili noodles, rice wine shirt, monosodium glutamate, stir evenly, marinate, and make the beef seep into the seasoning.

3. After the dried mushrooms are watered, wash them, remove the stems, and cut them into long filaments.

4. Pour soybean oil into the wok, heat it for eighty percent, add beef slices, shredded mushrooms, green onions and white filial piety and shredded stir-frying, add minced garlic, rice vinegar, refined salt, monosodium glutamate and stir-fry well, pour sesame oil, and remove from the pot.

5. When eating, eat it with hot rice.