Steamed mustard with beef tenderloin is a seemingly ordinary home-cooked dish, but it contains the essence of Chinese food culture. Mustard, originated from Fuling, Sichuan, has evolved for thousands of years and is popular all over the country with its unique sour, spicy and crisp taste. Beef tenderloin, on the other hand, is the tenderest part of beef and has been an important part of banquet cuisine since ancient times. According to the "Suiyuan Food List", Yuan Mei in the Qing Dynasty once admired the cooking method of beef and mutton, which shows that the edible value of beef loin has long been valued by the ancients. When the two meet, the mellowness of the beef loin and the freshness of the mustard complement each other, resulting in a nutritious and distinctive traditional Chinese cuisine.
**COOKING STEPS**
1. **Prepare Materials**
- Beef tenderloin (300g), choose a fresh, well-textured part.
- Mustard (200g), preferably Fuling mustard, better taste.
- 料酒（30毫升），去腥增香。
- Ginger (15g), shredded and set aside.
- Green onion (1 stalk), cut into sections.
- Soy sauce (to taste), sugar (10g), white pepper powder (a please).
2. **Preliminary Treatment**
- Step 1: Wash and slice the beef tenderloin with a thickness of about 0.5cm, marinate in cooking wine, soy sauce, sugar, and white pepper for 15 minutes.
- Step 2: Rinse the mustard, squeeze out excess water and cut into thin slices.
3. **Steaming Process**
- Step 3: Take a deep plate, spread the ginger and green onion on the bottom, and then stack the marinated beef tenderloin slices and mustard slices in order.
- Step 4: Bring water to a boil in a steamer, place a plate with beef tenderloin and mustard in the steaming drawer, cover over high heat and steam for 15 minutes.
4. **Serve on the pan**
- 第5步:steaming ripening 后撒上葱花,淋上热油激发出香味,即可出锅享用。
The key to steaming mustard is "steaming", which preserves the original flavor and nutrients of the tenderloin to the greatest extent, while also allowing the flavor of the mustard to better integrate into the meat. Sugar and soy sauce play a role in the steaming process, while ginger helps to remove the fishy smell of the beef, giving the dish a delicious but not greasy texture.
**Precautions**
- When slicing beef, it should be cut along the texture to ensure that the meat is tender.
- Mustard should be washed thoroughly before steaming to remove excess salty taste.
- The steaming time should not be too long, otherwise the beef tenderloin is easy to get old and lose its taste.
**Diversified application of ingredients**
The same beef tenderloin can be used in a variety of dishes such as braised beef brisket and stir-fried beef tenderloin, while mustard can be used in home-cooked dishes such as scrambled eggs, stewed tofu, and even as a hot pot ingredient.
**Practical Cooking Tips**
- When marinating the meat slices, you can massage them properly to speed up the absorption of seasonings.
- During steaming, keep the heat high to keep the steam sufficient, and steam the beef quickly without overheating.
Through detailed cooking steps and techniques, you will feel as if you are experiencing a culinary experience where history and reality blend. The moment we lift the lid of the steamer, we are greeted by the mellow aroma of beef tenderloin and the sour and spicy aroma of mustard. Every time you chew, it is a praise for ancient culinary wisdom and a deep understanding of the aesthetics of life. While tasting this dish, we also felt the profound heritage of traditional Chinese culture and the infinite possibilities of modern culinary art.