Beef Tenderloin Congee
1.
The glutinous rice and rice are soaked for about an hour in advance. Rinse repeatedly with clean water. Pot of cold water. The fire started to cook.
2.
Wash the fresh beef tenderloin. The thinner the cut, the better.
3.
Add meat tenderizer powder. Marinate for ten minutes. Then wash off the tender meat powder. The beef tenderloin will be smooth and tender
4.
Add cooking wine, light soy sauce, salt, white pepper, and marinate. Because this dish is a clear soup porridge, don't put too much seasoning in it. It will affect the taste of your whole dish.
5.
After the water boils. We turn into a small fire. Add the green onion and ginger to a low heat. Boil until the rice is sticky.
6.
Turn to high heat, add appropriate amount of salt and corn oil and stir evenly. Then beat an egg into egg liquid.
7.
This is the most critical step of this dish. After the pot is boiling, add the marinated beef tenderloin and turn off the heat after seven or eight seconds. Be careful not to be too long, just seven or eight seconds.
8.
After turning off the heat, put the egg liquid and stir evenly, sprinkle with chopped green onions, and a fresh and delicious porridge is ready.
9.
The taste is very delicious.
Tips:
Because this porridge will be piping hot, the beef tenderloin will be very warm when it is served later, so turn off the heat after it is cooked for seven or eight seconds. Don't worry that this beef will be undercooked. So when we cut the beef, we will emphasize that the thinner the better, it is convenient for the tenderloin. Boiled with glutinous rice and ordinary rice, the taste will be richer.
