Cough, as usual, tuberculosis, and today the onion is not covered with beef inside, but before going to bed, I found that there is still onion in my hand, and it changed from pure onion to potato-like flavor! Suddenly I thought that I was playing before, my hand gel … But this dish is really easy to make, no need to open the fire, so I do n’t have to worry about mastering the heat, and the beef is very tender after being coated with a little water starch, unlike The stir-fried beef tenderloin is strong and tortures my teeth like beef tendon … Reference weight: 3 servings (Of course, a family of three pointing at this dish can't afford a meal) Reference is @ 宅 与 路The recipes I made before were based on the original recipes, and I thought they were great, so I thought about changing them a bit. The original recipe is here: https://www.xiachufang.com/recipe/260580/
Material
| Beef tenderloin | 4 two |
| Pleurotus eryngii | 1 piece |
| onion | 1 |
| Jiang Si | |
| Sugar | |
| soy sauce | |
| Cooking wine | |
| Water starch | |
| pepper | |
| oil |
Cut the thick strips of Niu Niu against the texture, soak in water for a while to remove blood, add ginger, sugar, soy sauce, cooking wine and mix well.
While marinating the beef, slice the pleurotus eryngii and blanch the water, squeeze out the water after cooling
Chopped onion (no spicy eyes in soaking water)
Sprinkle with ground pepper before spreading, pour the amount of cooking oil
Take the tin foil and lay the bottom in the baking tray, pad with onion and pleurotus eryngii
Spread the beef and pour the remaining juice
Take another tin foil and cover the baking tray tightly, about 220 degrees in the middle of the oven for about 12 minutes
Scratch the tin foil with a toothpick, be careful of steaming your hands
