Fried tenderloin is fried tenderloin, which belongs to Shandong cuisine. Tender and smooth, the more you eat, the more chewy it is. It is a good drinking dish. Raw materials include pork tenderloin, raw eggs, rice wine, cassava starch, spicy food and so on. This dish is served in Zhejiang, Anhui, Sichuan, Huaiyang and Cantonese restaurants. Fried tenderloin is made of egg yolk paste, which means the fried tenderloin is soft and tender.
Ingredients: 200g pork tenderloin, 4 raw eggs, chicken essence, rice wine, cassava starch, salt and sesame oil, spicy 1 dish.
Process:
1. Wash tenderloin, cut it into pieces 4 cm long and 2 cm wide, put it in a clean bowl, mix well with salt, chicken essence and rice wine, and marinate for at least 30 minutes to taste;
2. Beat the egg white into a bowl and stir it in one direction with chopsticks until you can stand on wooden chopsticks (similar to the whole process of delivering eggs for birthday cake), then add dry starch and stir it in one direction to make egg yolk liquid;
3, put a certain amount of animal oil in the pot, open the fire to 50% heat, hang the egg yolk liquid and put the marinated small fresh meat into the pot. Gently roll the meat with chopsticks and fry for 5 minutes;
Put all the fried dishes on a plate, drizzle with sesame oil and eat while it is hot.
1, the fried pork tenderloin is made of egg yolk paste, which means that the fried pork tenderloin tastes soft and tender. You can also make a protein paste with protein and a little cassava starch and salt (be careful not to kill it), so that the fried pork tenderloin will be more crisp, according to my taste.
2. Fry twice. Cook it thoroughly the first time and color it the second time.
Prepare food in advance: pork tenderloin 400g, tomato sauce 30g, ginger 10g, onion 5g, cassava starch, wheat flour and water.
Practice process:
1. Remove all muscle fascia from the waist. (If the muscle fascia is not removed, it will affect the taste. )
2. Cut the tenderloin into large pieces with a thickness of 1 cm.
3. pat both sides of the small meat with a flower knife. This step is to make the tenderloin more tasty when it is cured.
4. Cut the small fresh meat into pieces with a width of 1cm and a length of 4-5cm. [2]
5. Put minced meat into a bowl of meat, then add 1 tablespoon of salt, 2 tablespoons of rice wine, a teaspoon of black pepper, ginger foam and winter shavings, and then marinate for 20 minutes to make it tasty.
6. Mix sugar and cold bowl juice. Take a clean small plate, then add 3 tablespoons of sugar, 2 tablespoons of rice vinegar, 1 tablespoon of soy sauce, 1 tablespoon of cassava starch and 4 tablespoons of cold water, and mix well for later use.
7. Mix 20g of cassava starch, 20g of wheat flour and 40ml of cold water in a bowl, and adjust the batter to be as thick as yogurt for later use.
8. Put the tenderloin into the batter before frying, so that enough batter can be hung on its surface.
9. Pour the appropriate oil into the pot. When the oil temperature is about 60% hot, put the tenderloin piece by piece, fry it with low fire until the surface of the meat is completely coagulated, and then pick it up.
Heat the oil to high temperature, then put all the meat into the pot again, fry for 30 seconds and take it out. Frying it again will make the skin more brittle.