Sauteed Beef Fillet with Hot Green Pepper(hang jiao niu liu )

Sauteed Beef Fillet with Hot Green Pepper

Introduction:

"Beef is the second largest meat food of Chinese people, second only to pork. Beef has high protein content and low fat content, so it tastes delicious and is loved by people. It enjoys the reputation of" proud son of meat ". The nutritional value of beef is high. There is a saying in ancient times that "beef invigorates Qi, and its function is the same as Astragalus membranaceus". Anyone who is weak, weak, depressed, pale, weak, and self sweating due to Qi deficiency can stew beef. "Compendium of Materia Medica" points out that beef can "tranquilize and replenish qi, nourish the spleen and stomach, replenish deficiency and strength, strengthen muscles and bones, eliminate edema and remove dampness". [applicable population] most people can eat it. 1, suitable for growth and development, post operation, post recuperation, low Qi, shortness of breath, weakness of muscles and bones, anemia and chronic diseases, and yellow dizziness. 2, people with infectious diseases, liver diseases and kidney diseases are careful to eat; yellow beef is a hair, and people with sore scabies, eczema, pox and itching should use caution. Beef fillet with Hangzhou pepper is a common home dish, which has the thick fresh flavor of beef and the light green and hot taste of Hangzhou pepper. Beef is rich in protein, amino acid composition is closer to human needs than pork, can improve the body's resistance to disease, for growth and development, and post operation, after the rehabilitation of people in the supplement blood loss and repair tissue is particularly suitable. Eating beef in cold winter can warm the stomach, which is a good tonic product in cold winter. "

Production steps:

Step 1: remove the fascia of fresh beef tenderloin and wash with green Hangzhou pepper.

Step 2: main ingredients: chopped green onion, ginger and garlic, pepper, sugar, refined salt, seafood sauce and tomato sauce.

Step 3: cut beef tenderloin into 0.5cm thick slices with a knife and cut at a right angle to the meat fiber.

Step 4: the meat sliver is also cut at a right angle with the meat fiber, which can cut off the fiber of the beef and make the beef taste soft and tender.

Step 5: cut the beef.

Step 6: put the cut beef in a small bowl and add a little salt.

Step 7: pour in a little cooking wine to remove the smell.

Step 8: sprinkle a little pepper to remove the fishiness and improve the taste.

Step 9: pour in a little tomato sauce to make it fresh. The amount can be added or reduced according to personal preference.

Step 10: pour in the seafood sauce to further improve the freshness.

Step 11: mix the beef sticks well and marinate for 30 minutes.

Step 12: take advantage of the marinated beef time to cut the pepper into sections.

Step 13: cut the Hangzhou pepper into 5 cm segments. Do not use the tip of the pepper.

Step 14: beat half an egg white into the cured beef.

Step 15: add a little dry starch and mix well.

Step 16: in a clean bowl, pour cooking wine, seafood soy sauce, tomato sauce, a little refined salt, and mix with sugar.

Step 17: add oil to the pan. When the oil temperature is 70%, put in the beef stick and slide it over low heat until it is 8. When it is mature, take out the oil and set it aside.

Step 18: in another oil pan, add a little vegetable oil, heat the oil, add onion, ginger and garlic and saute until fragrant.

Step 19: add the cut Hangzhou pepper and stir fry until discolored.

Step 20: add the smooth beef sticks and stir fry well.

Step 21: pour in the mixture.

Step 22: change the low fire to burn for 2 minutes, then collect the juice in high fire.

Materials required:

Fresh beef tenderloin: 400g

Green pepper: 100g

Scallion: a little

Ginger: a little

Garlic: right amount

Pepper: a little

Sugar: right amount

Refined salt: a little

Seafood sauce: right amount

Ketchup: 2 tbsp

Vegetable oil: right amount

Eggs: a little

Note: Tips: beef should not be eaten often, once a week is appropriate. Beef is not easy to be rotten. When cooking, a hawthorn, an orange peel or a little tea can make it rotten easily. Stewed beef is better to preserve nutrients. The muscle fiber of beef is rough, difficult to digest, and has high cholesterol and fat. Therefore, the elderly, young children and people with weak digestion should not eat more, or eat some tender beef appropriately.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Hang Jiao Niu Liu