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The home practice of deep-fried tenderloin

1. Chop the meat slices loose with the back of the knife and then cut them. First marinate the meat with starch for 20 minutes. Put one strip into the pan when frying to prevent it from sticking together.

2. Practice: sliced tenderloin, chopped pepper, 1 tablespoon salt, appropriate amount of pepper, 1 tablespoon oyster sauce, 1 tablespoon cooking wine and pickled for 20 minutes. Mix eggs and starch into a paste. The ratio of eggs to starch is 1:2. Pour into the meat and stir well. Deep-fry the meat in 70% hot oil until golden brown.

3. Cut chives, ginger and pork tenderloin. Marinate pork tenderloin with wine, salt, five-spice powder and prepared ingredients for 20 minutes. Add starch, flour and water to the eggs and stir to make a batter. Wrap the tenderloin in batter, heat the oil in the pan, deep-fry the tenderloin until golden and remove, then fry again.

How to fried tenderloin is delicious

Diced chives, sliced ginger, sliced pork fillet. Marinate pork tenderloin with wine, salt, five-spice powder and prepared ingredients for 20 minutes. Add starch, flour and water to the eggs and stir to make a batter. Wrap the tenderloin in batter, heat the oil in the pan, deep-fry the tenderloin until golden and remove, then fry again.

Pour the starch and flour into a bowl and mix well. Beat in the eggs and add a little water. Mix the batter without dry flour and let stand for ten minutes. Put the tenderloin in. Heat the oil in the pot until it is 50% hot, you can insert it vertically with chopsticks, and there are small bubbles around the chopsticks. Deep-fry the meat strips and remove the oil.

How to cook tenderloin fillet? after washing, cut into long strips, add eggs, salt, cooking wine and mix well. Evenly wrap the tenderloin with starch, heat it in a frying pan, add the tenderloin, deep-fry it over high heat, remove and refry until it turns yellow. A little ketchup, salt and sugar, add water to the bowl and mix well.

The way to fry tenderloin is as follows: prepare the eggs. Prepare the pork tenderloin. Shred pork tenderloin and shredded pork into a container and add a little salt. Marinate with soy sauce, spring onions and ginger for ten minutes. Add the five-spice powder and stir well. Beat in the eggs. Stir well.

Cut 0.5 tablespoon pepper, 2 teaspoons starch, spring onions and ginger tenderloin into strips. Add chopped onions, shredded ginger, pepper, salt and soy sauce. Add one egg and 2 teaspoons starch and mix well. Heat the oil in the frying pan. Put it in the tenderloin and fry it. Medium and small fire. After frying, use kitchen paper to absorb oil.

How to make deep-fried tenderloin taste better?

Cut: cut the tenderloin meat into even slices or strips, so that the meat slices can be cooked quickly in the frying process, ensuring the tenderness and smoothness of the meat. Pickling: marinate tenderloin with appropriate amount of salt, pepper, cooking wine, light soy sauce, ginger and garlic water for about 15-30 minutes.

Sizing: wrap the pickled tenderloin meat with a thin layer of dry starch to form a protective layer on its surface to prevent the meat from losing moisture during frying and keep the taste fresh and tender. At the same time, dry starch can also increase the crisp feeling of sliced meat.

Spring onion and ginger water (sliced green onions and ginger, soaked in water) step: prepare tenderloin, cut it into thin slices or strips, and gently pat with the back of the knife to make the meat more tender and smooth.

Oil control: fried tenderloin should use kitchen paper towels to absorb excess oil to keep the taste fresh. Seasoning: according to your taste, you can sprinkle a small amount of five-spice powder, chili powder or other favorite seasoning on the fried tenderloin to increase the flavor.

Sweet and sour cherry meat

Sweet and sour cherry meat: materials: pork tenderloin, cherry, ginger slices, onions, cooking wine, light soy sauce, soy sauce, white sugar, white vinegar, starch, salt, water starch. Step: a. Sliced pork tenderloin, marinated with cooking wine, light soy sauce, salt and starch. b. Enucleate cherries and dice, slice green onions and set aside.

Cherry meat is one of the famous dishes in Suzhou. It belongs to Suzhou cuisine and is one of the favorite delicacies of Suzhou people. Its characteristic color is cherry red, bright and pleasing to the eye, crisp and fat. Its color is red and bright, its shape is small, the skin is soft, sweet and salty, and it is rich in fat. It is an excellent food to drink and eat. In addition, Sichuan cuisine and northeast cuisine have dishes of the same name, but their practices are different.

Ingredients: pork belly, when making cherry meat, cut it smaller, about one piece in about two centimeters! Ingredients: the most important thing is red wine, which is the key to the beauty and delicacy of cherry meat. Green onions, ginger and pepper, rock sugar, five-spice powder and other commonly used ingredients should be prepared.