Name: Hang Jiao Beef Tenderloin
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g Fresh beef tenderloin; 100g Green Hang Pepper; a little Green onions; a little ginger; Some garlic; a little pepper; Some Sugar; a little Refined salt; Some Seafood soy sauce; 2 tablespoons ketchup; Some Vegetable oil; a little egg

Hang Jiao Beef Tenderloin

by Dance of wolf

5.0 (1)

Favorite

Difficulty

Normal

Time

Serving

Beef is the second largest meat food in China, 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 of meat".

Beef has high nutritional value. There was a saying in ancient times that "beef nourishes qi and has the same function as astragalus". Anyone who is weak and weak, has sunken qi, has a pale complexion, weakened muscles and bones, and has qi deficiency and spontaneous sweating, can stew beef. "Compendium of Materia Medica" pointed out that beef can "safe and nourish qi, nourish the spleen and stomach, invigorate deficiency and strengthen muscles and bones, reduce edema, and dehumidify."

【For people】
Most people can eat it.
1. It is suitable for people with growth and development, post-operation, post-illness nursing care, people with low breath, shortness of breath and physical weakness, muscle weakness, chronic anemia, and dizziness;
2. People with infectious diseases, liver diseases, and kidney diseases should be cautious in eating; yellow beef is a hair material, and those suffering from scabies, eczema, acne, and itching should be used with caution.

Hangjiao beef tenderloin is a common home-cooked dish, with the thick and fresh aroma of beef and the light green and spicy taste of Hangjiao. Beef is rich in protein, and its amino acid composition is closer to human body needs than pork. It can improve the body's ability to resist diseases. It is especially suitable for the growth and development, post-operation, and post-ill care of people in terms of supplementing blood loss and repairing tissues. Eating beef in the cold winter has the effect of warming the stomach and is a good product for the cold winter. "

Hang Jiao Beef Tenderloin

1. Remove the fascia from the fresh beef tenderloin, and wash the green peppers.

2. Main ingredients: minced green onion, ginger, garlic, pepper, sugar, refined salt, seafood soy sauce, tomato sauce.

3. Use a knife to cut the beef tenderloin into slices of 0.5 cm thick. The knife and the meat fibers are cut at right angles.

4. The cutting strips are also cut with a knife at right angles to the meat fiber, which can cut off the beef fiber and make the beef tender and tender.

5. Cut beef strips.

6. Put the cut beef bar code in a small basin and add a little salt.

7. Pour in a little cooking wine to get rid of the fishy.

8. Sprinkle a little pepper to remove the fishy smell.

9. Pour a little tomato sauce to increase the freshness, and the amount can be added or reduced according to personal preference.

10. Then pour in the seafood soy sauce to further improve the freshness.

11. Finally, mix the beef strips well and marinate for 30 minutes.

12. Take advantage of the time for marinating the beef to cut the Hang Jiao into sections.

13. Cut the hang pepper into 5 cm sections, without the tip of the pepper.

14. Beat half an egg white into the marinated beef.

15. Add a little dry starch and stir well.

16. Pour cooking wine, seafood soy sauce, ketchup, a little refined salt, sugar, and juice into a clean bowl.

17. Add oil to the pot. When the oil is 70% hot, put the beef strips on a low heat and slide until 8 is mature, then remove the oil control and set aside.

18. In a separate oil pan, add a little vegetable oil. After the oil is hot, add the chopped green onion, ginger, and garlic until fragrant.

19. Add the sliced Hangjiao segments and stir fry until the color changes.

20. Add the smooth beef strips and stir fry evenly.

21. Pour in the blended juice.

22. Change the heat to a low heat for 2 minutes and then collect the juice from the high heat.

Tips:
hint:

Beef should not be eaten often, it is advisable to eat once a week. Beef is not easy to be rotten. Putting a hawthorn, a piece of orange peel or a little tea can make it easy to rotten.

Stewed beef preserves nutrients better. The muscle fiber of beef is rough and difficult to digest, and it has high cholesterol and fat. Therefore, the elderly, young children and people with weak digestion should not eat more, or eat tender beef appropriately.

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