Black pepper beef tenderloin cake
Ingredients: beef,MSG,soy sauce,starch,flour,sugar,soy sauce,oyster sauce,black pepper
Recipe Recommendations
- beef appropriate amount
- flour appropriate amount
- oyster sauce appropriate amount
- starch appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- black pepper appropriate amount
- MSG appropriate amount
- sugar appropriate amount
- salty and fresh
- roast
- three-quarters of an hour
- ordinary
Steps for Black pepper beef tenderloin cake
1
Flour and glutinous rice flour are mixed with boiling water in a ratio of 8:1.
2
After making dough, cover it with a damp cloth and wake up for 30 minutes.
3
Don't sit around when you wake up. Slice the beef, preferably shredded. Marinate with starch and cooking wine for a while.
4
Roll out the awakened noodles into a round shape. Be careful not to roll it through, so not to be too thin. It should not be too thick, otherwise it will not be easy to cook.
5
There is no need to put oil in the pan. Put the raw embryos in and roast them on low heat. (The baked cake will bounce automatically). Cover the baked cake with plastic wrap to keep it moist.
6
At this time, you need to make a bowl of juice. Oyster sauce, soy sauce, soy sauce, black pepper powder, monosodium glutamate, sugar, starch, water sauce.7
Heat the oil in the pan, add the beef tenderloin, and pick up when it is seventy ripe.8
Leave some oil in the pan and saute the onions, ginger and garlic until fragrant. Then put the beef tenderloin into the pan and pour in the juice. Collect the juice over high heat.9
Serve the beef tenderloin with your favorite vegetable roll and serve it with cakes.