Black Pepper Beef Tenderloin Pasta
1.
Shredded green pepper and onion
2.
Shred beef tenderloin, add 5 g cornstarch, 1 spoon of cooking wine, 3 g olive oil, 1 spoon of light soy sauce, mix well, marinate for 10 minutes
3.
Pour clear water into the pot and boil, add the pasta. After the high heat is boiled, turn to low heat, add cold water three to four times in the middle, and boil repeatedly until the noodles are completely cooked without hard cores, remove the cold water and rinse again, add a little cooking oil and mix well to prevent sticking
4.
Put oil in the pot, add the silky meat and serve it for later use
5.
Add the green peppers and onions in the remaining oil in the pot and stir fry until they are broken, then add the cooked pasta
6.
Add 2 tablespoons of black pepper sauce, stir-fry evenly, add beef shreds, stir evenly, and then get out of the pan
Tips:
1. Twist this bunch of noodles in different directions when underneath, and then put this bunch of noodles vertically in the center of the pot, the noodles will spread out in all directions so that you can use a fork to follow the direction in which the noodles fall. Press them all into the water without breaking. 2. When the next time, stir them to spread them evenly in the pot. Then you can wait for the noodles to cook for enough time. The packaging of the noodles will generally indicate how long they have been cooked.
3. To lose weight, use olive oil instead. Do not add too much black pepper. Too much tastes spicy.
4. Friends who have a lighter taste or a heavier taste, we can try the saltiness of the pasta before it is out of the pot, and then adjust it according to our own situation.
5. It is best to prepare a large pot with enough water to cook the pasta more evenly and more deliciously
