Hangzhou pepper beef tenderloin

Beef is the second largest meat food for China, second only to pork. Beef has a high protein content and low fat content, so it tastes delicious and is loved by people, and enjoys the reputation of "the pride of meat."

Beef has high nutritional value. In ancient times, there was a saying that "beef supplements qi and works like astragalus membranaceus." Anyone who is weak and weak, has sunken qi, has a sallow complexion, has weak muscles and bones, and is sweating due to deficiency of qi, can stew beef. "Compendium of Materia Medica" points out that beef can "stabilize the middle and replenish qi, nourish the spleen and stomach, replenish weakness and strengthen the muscles and bones, eliminate edema and remove moisture."

[Applicable population]
Most people can eat it.
1. It is suitable for people who are growing and developing, recuperated after surgery, and after illness, people with hidden middle qi, shortness of breath, weakness in bones and bones, chronic anemia and yellow dizziness;
2. People with infectious diseases, liver disease, and kidney disease should eat it carefully; beef meat is a hair product and should be used with caution for those suffering from sores, scabs, eczema, acne, and itching.

Hangzhou pepper beef tenderloin is a common home-cooked dish. It has the thick and fresh aroma of beef and the faint green and spicy taste of Hangzhou pepper. Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than pork. It can improve the body's disease resistance. It is particularly suitable for people who are growing and developing, recuperated after surgery and disease in terms of replenishing blood loss and repairing tissue. Eating beef in cold winter has the effect of warming the stomach and is a good tonic for winter.

Recipe Recommendations

green onions a little
ginger a little
garlic appropriate amount
pepper a little
white sugar appropriate amount
refined salt a little
seafood soy sauce appropriate amount
ketchup two tablespoons
vegetable oil appropriate amount
eggs a little

slightly spicy
burn
an hour
ordinary

Steps for Hangzhou pepper beef tenderloin

Remove the fascia from fresh beef tenderloin and wash the green pepper.

Main ingredients: chopped onions, ginger and garlic, pepper, sugar, refined salt, seafood soy sauce, ketchup.

Use a knife to cut the beef tenderloin meat to a thickness of 0.5 cm, and cut the knife at right angles to the meat fibers.

The meat cutting strips are also cut with the knife at right angles to the meat fibers, which can cut off the fiber of the beef and make the beef taste soft and tender.

Cut beef strips.

Bar code the cut beef in a small basin and add a little refined salt.

Pour in a little cooking wine to remove the fishy smell.

Sprinkle in a little pepper powder to remove the fishy smell and enhance the flavor.

Pour in a little ketchup to freshen up, and the amount can be increased or reduced according to personal preference.

Pour in seafood soy sauce to further freshen up.

Finally mix the beef strips well and marinate for 30 minutes.

Take advantage of the time to marinate the beef to remove the pepper and cut it into sections.

Cut the pepper into sections about 5 centimeters long, without the tip of the pepper.

Beat half the egg white into the marinated beef.

Add a little dry starch and stir well.

Pour cooking wine, seafood soy sauce, ketchup, a little refined salt into a clean bowl, blend with white sugar and mix with juice.

Add oil to the pan. When the oil temperature is 70% hot, add the beef strips on low heat and slide until 8 ripe, remove and control the oil for later use.

Start another oil pan, add a little vegetable oil, heat the oil, add green onions, ginger and minced garlic and saute until fragrant.

Add the chopped pepper sections and stir fry until color changes.

Add the smooth beef strips and stir fry well.

Pour in the blended juice.

Reduce the heat to low for 2 minutes and then remove the juice over high heat.