Chinese Food
Beef fillet with pepper
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When sticking autumn fat, beef is rich in protein and amino acid. It can warm the stomach and is a good tonic for winter. According to traditional Chinese medicine, beef has the functions of Tonifying the middle and Qi, nourishing the spleen and stomach, strengthening the muscles and bones, resolving phlegm and calming the wind, relieving thirst and salivation.
Cooking ingredients
Cooking Steps
Step1:Slice Beef Tenderloin into 3mm piece
Step2:Cut the beef and pat it loos
Step3:Add salt, rice wine, soy sauce, starch and vegetable oil, mix well and marinate for 15 minutes. Do not use too much starch and oil
Step4:Heat up the pot and add oil. Put the beef immediately. Stir fry until it is 7 years old and dish out
Step5:The rest of the oil doesn't need to be poured out and put in onions and green peppers to stir fry
Step6:Add sugar, black pepper, seasoning and stir fry beef fille
Cooking tips:I will choose some organic beef as the ingredients. The meat is tender and delicate. The key to tenderness is to loosen the meat and break the fiber tissue. When curing, put starch and vegetable oil to lock the water content of the meat. After the meat is fried, there will be no firewood. The hot pot and cold oil use the method of sliding to fry the meat is more tender. The seven mature meat probably has the skill of just changing color and making delicious dishes.
