Red brine beef tenderloin and spicy beef tendon

Red brine beef tenderloin

Raw material preparation

Beef tenderloin 400 g, garlic 10 g, refined salt 3 g, ginger 10 g, monosodium glutamate 2 g, vegetable oil 50 g, louver peel 300 g, red brine 1000 g, coriander 20 g, cooking wine 10 g, sesame oil 20 g, water starch 50 g

Process

Raw material processing → cooked and fished up→ stir-fried incense and brine→ people plate boiling oil into a dish

Procedure

1. Cut the beef tenderloin into thin slices, rinse off the blood with water, drain the water, add salt, cooking wine and water starch. The skin of the blind was changed to a large note, and the person boiled in boiling water and then set aside. Cut the ginger into thin slices. Cut the garlic into garlic slices.

2. After boiling the beef slices in the pot with water, use chopsticks to gently pluck (the heat should not be large), and fish out the beef slices after the beef slices are cooked.

3. Place the shutter skin in a container and place the beef slices on top. Place the pot on the heat. When the vegetable oil is boiled to 40% heat, stir-fry the ginger and garlic slices until fragrant, then mix in the red brine, add MSG and cooking wine, boil and pour into the container, sprinkle with coriander.

4. After the sesame oil is heated, it is drizzled on the coriander.

Characteristics of the dish

The taste is salty and fresh, the five-spice flavor is strong, the beef is smooth and tender, and the soup is refreshing.

Operational critical

Beef yards should be evenly stacked, when cooking beef slices, it is not advisable to use high heat, until the starch on the surface of the meat slices has solidified, it can be dispersed with bamboo chopsticks, so as not to shed and affect the texture.

Red brine beef tendon

1000 grams of beef tendon, 15 grams of bean paste, 10 grams of hot pot base, 10 grams of pickled red pepper festival, 15 grams of white onion, 6 grams of refined salt, 2,000 grams of red brine mixed with oil, 5 grams of rock sugar, 10 grams of cooking wine, 3 grams of chicken essence, 5 grams of chopped coriander

Water hair beef tendon changed knife stir-fry → ingredients add brine beat a slag to boil and add a person raw material brine a mature leaf fished into the plate

1. The cow into a note, people boil the water, drain the water and set aside.

2. Put the net pot on the fire, add oil to burn 50% of the heat, the watercress sauce hot pot base, pickled pepper festival stir-fry incense, add people red brine, boil to beat the floating powder, fish up the slag, add people water hair beef tendon, rock sugar, cooking wine, chicken essence, etc., brine mature, fish up and then change the small strips into the plate, sprinkle the coriander powder.

Tender and soft, fresh and slightly spicy, rich and pleasant. Operational critical

Do not fry the stir-fry, the slag should be exhausted, the brine should be made over low heat, and the time should not be too long.