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How does the tenderloin stew taste good?

Wash the beef and cut it into thin slices, peel the potatoes and cut into thin slices, wash the tomatoes and cut into pieces, wash and cut into strips of yellow and red peppers, slice the ginger, wash and cut the parsley. Pour olive oil into the pan, add ginger and beef slices and stir-fry for 2 minutes, then add chopped potato chips, tomato pieces and vegetable pepper strips and stir for another 2 minutes, add sweet chili sauce and white pepper.

Clean up all the ingredients. Shred shiitake mushrooms, winter bamboo shoots, carrots and tenderloin, and marinate them with oyster sauce wine. Cut tender tofu into thin strips and beat an egg. Heat the pan and put in oil, stir-fry the shredded meat in warm oil until the surface changes color and serve.

Half jin of tenderloin, horizontally batched into 7-8 slices; rolling pin, about 3-4MM thick; a little salt, cooking wine, ginger, spring onions, two tablespoons of barbecued sauce; a little light soy sauce and meat, pickled for more than two hours until tasted; preheated oven; roast for 15-18 minutes, during which the barbecue is turned; adjust a little honey brush with the pickled tenderloin juice; sprinkle a little cooked sesame after coming out of the oven.

The delicious methods of beef soup are as follows: wash the beef and cut it into large pieces, boil the water in the pot and wash it with boiled water. Add water to the pot, add pepper, spices, spring onions and ginger, cooking wine, and boil the beef over high heat for 15 minutes. Put it in a stew pot and simmer for an hour and a half. Wash and cut all the ingredients and set aside. Soak vermicelli in warm water and set aside. Pour oil into the wok and stir-fry cabbage, radish, shiitake mushrooms and soybean sprouts.

They are all suitable for cooking. If you stew, put the pork tenderloin in an iron pot with a big iron lid, and the stewed meat is tastier than that stewed by a pressure cooker, and can achieve the purpose of being like a pressure cooker, and the meat is very easy to rot. Stewed meat in the pot, meat and soup together, put the right proportion of seasoning, you can make a delicious and nutritious delicacy.

How to cook the ribs and eat the usual food

1. Practice: grind the ginger into mud and squeeze out the juice; cut the tenderloin into cubes of the same size, put them underneath with chopsticks, slice horizontally and cut vertically into strips. Cut the fillet, marinate it with salt, white pepper, egg white and ginger juice for 10 minutes, mix well with dry starch and place in a leaky spoon. Soak the leaky spoon in 80% hot oil, fry it quickly, fish it out, fry it again, and put it on a plate. Put the water starch in a little sesame.

2. Fried Sweet and Sour Tenderloin illustrates the raw materials: half a jin of pork tenderloin, one egg (two eggs are small), five spring onions, one small piece of ginger, four cloves of garlic, two tablespoons of yellow rice wine, about one or two or five tablespoons of starch, one tablespoon of sugar, three tablespoons of vinegar, two tablespoons of salt and monosodium glutamate.

3. Seasoning: right amount of salad oil, 4 grams of salt, 2 grams of monosodium glutamate, 5 grams of spring onions, 5 grams of ginger, 5 grams of garlic, right amount of cooking wine, right amount of light soy sauce, right amount of soy sauce, a little sesame oil, right amount of starch, right amount of Douchi: beef reverse texture slice, add a little baking soda, light soy sauce, dry starch, cooking wine, water and vegetable oil, marinate for about 30 minutes. Mix soy sauce, salt, monosodium glutamate, sesame oil and water starch into sauce and set aside.

4. [ingredients]: 220g tenderloin, proper amount of starch, 1 tablespoon salt, 1 tablespoon wine, 1 egg, right amount of salad oil, 2 tablespoons ketchup, 2 tablespoons sugar. First of all, we wash the pork tenderloin, then cut it into long strips and cut across the texture. Then add eggs, salt and cooking wine to the tenderloin, then marinate for 30 minutes. Prepare the starch, put the marinated tenderloin evenly in the pan and set aside.

5. Ingredients: 250g tenderloin, 1 green pepper and 1 sweet pepper, 1 tablespoon salt, 2 tablespoons light soy sauce, 1 tablespoon pepper, 1 tablespoon wine, 2 tablespoons light soy sauce, 2 tablespoons oyster sauce, 1 tablespoon sugar, 1 tablespoon starch, 5 tablespoons water, 1 tablespoon cooking wine, 2 cloves garlic, 1 tablespoon Douchi: wash tenderloin and cut into slightly thicker slices, almost a little thicker than coins and put into a bowl.

How to make tenderloin?

1. Practice: grind the ginger into mud and squeeze out the juice; cut the tenderloin into cubes of the same size, put them underneath with chopsticks, slice horizontally and cut vertically into strips. Cut the fillet, marinate it with salt, white pepper, egg white and ginger juice for 10 minutes, mix well with dry starch and place in a leaky spoon. Soak the leaky spoon in 80% hot oil, fry it quickly, fish it out, fry it again, and put it on a plate. Put the water starch in a little sesame.

2, tenderloin half jin, horizontally batched into 7-8 pieces; rolling pin hammering, hammering to about 3-4MM thick; a little salt, cooking wine, ginger, spring onions, two tablespoons of barbecue sauce; a little light soy sauce and meat mix well, pickled for more than two hours to taste; preheat oven 230 °; bake in the oven for 15-18 minutes, during the barbecue turn once; with the pickled tenderloin juice adjust a little honey brush once; sprinkle a little cooked sesame after oven.

3. Fillet with salt and pepper: cut the tenderloin into thin slices or strips and marinate it with salt, pepper and cooking wine. Then wrap the sliced meat with egg and starch and deep-fry until golden brown and crisp. In another pan, add a small amount of oil, add salt and pepper and chopped onions to stir-fry, then pour the fried tenderloin into the pan and stir quickly, so that it is evenly covered with salt and pepper. Mustard tenderloin: cut the tenderloin into thin slices and marinate it with salt, cooking wine, starch, etc.

4. Ingredients: 250g tenderloin, 1 green pepper and 1 sweet pepper, 1 tablespoon salt, 2 tablespoons light soy sauce, 1 tablespoon pepper, 1 tablespoon wine, 2 tablespoons light soy sauce, 2 tablespoons oyster sauce, 1 tablespoon sugar, 1 tablespoon starch, 5 tablespoons water, 1 tablespoon cooking wine, 2 cloves garlic, 1 tablespoon Douchi: wash tenderloin and cut into slightly thicker slices, almost a little thicker than coins and put into a bowl.

5. Prepare a piece of tenderloin and cut it into thick slices of about one centimeter, then beat each piece of meat with the back of the knife for a while, then shoot it horizontally and then vertically, which will make the tenderloin more loose, easy to cook and taste, and it will be more tender when eaten. Put the good tenderloin on a plate, beat two eggs in a small bowl, and pour the egg on the tenderloin.