1, dry fried tenderloin: the paste is only starch and flour, with seasonings (spices or refined salt) added.
2, soft fried tenderloin: add raw eggs to the paste, no salt. The finished dishes are served with salt and pepper. Soft, crisp and fragrant, with different flavors.
Second, the practice of dry frying tenderloin:
List of ingredients:
200g tenderloin, cooking wine 1 spoon, 2 tablespoons delicious, oyster sauce 1 spoon, salt 1 teaspoon, oil 1 spoon, flour100g? , water 1 1 0g, eggs1piece, 8g of baking powder, salt1teaspoon. ?
Step 1: wash and cut the fillet.
Step 2: Add cooking wine, which is very delicious. Grab oyster sauce, salt and oil evenly and marinate for half an hour.
Step 3: Pour flour, water, eggs, baking powder and salt into a bowl and mix well to make a thick batter.
Step 4: Dip the tenderloin into the batter.
Step 5: Heat the oil at 6: 00, fry one by one, fry until golden, take out and cool for about 5 minutes.
Step 6: fry the tenderloin pot with high fire for 1 min, and then take out the drained oil again.
Step 8: Take out the pan and load the plate.
Third, the practice of soft fried tenderloin:
List of ingredients:
Pork tenderloin, eggs,? Cooking oil,? Cooking wine, salt, pepper,? Salt and pepper? starch
Step 1: Wash the pork tenderloin and cut it into strips the thickness of the thumb.
Step 2: put it into a container, add cooking wine and salt, and marinate to taste.
Step 3: Beat the eggs into the container and beat them up by hand, add starch and stir them into paste.
Step 4: Put the marinated meat strips into the egg paste.
Step 5: Add oil to the wok and burn it to 70%. First, put the meat strips wrapped with egg paste into the wok one by one, fry until the oil is set and fished out, heat the oil, then put the meat strips into the wok and fry until golden brown and fished out.
Step 6: Take out the pan and put it on the plate, and dip it with some salt and pepper powder to make it more fragrant.