Question 2: How to marinate tenderloin for 70 minutes? The tenderloin itself is tender. Generally, it is pickled with a little salt cooking wine, egg white, water starch, etc. , a little more cooking oil, just grab it with your hands.
Question 3: How to marinate tenderloin itself is very tender. Generally, a little salt cooking wine, egg white, water starch, etc. are put in the brine. Then put a little cooking oil and grab it evenly with your hands.
Question 4: How to marinate tenderloin:
Pork tenderloin 1, 2 green onions, 2 tablespoons sweet noodle sauce, 2 tablespoons sesame oil, sugar 1 tablespoon tomato sauce 1 tablespoon onion/ginger, and optional bean skin.
Exercise:
1, making secret sweet noodle sauce: 1 bag sweet noodle sauce, 2 tablespoons sesame oil, 2 tablespoons sugar, mix well, cover with plastic wrap, steam in a pot and boil for 5 minutes. You can make more sauce at a time, seal it and put it in the refrigerator. It can be kept for 2 weeks and can be taken with you.
2. Shred pork tenderloin and size it;
Step one, taste and absorb water:
First, put salt, soy sauce, monosodium glutamate, pepper/ginger powder into the shredded tenderloin, add appropriate amount of water, and stir evenly with hands or chopsticks for about 30 minutes. Remember, be sure to add water, which is about one fifth of the weight of the meat. The smaller the meat, the greater the damage to the fiber tissue, and more water should be added. If there is soda, put less water to make the meat absorb more water. About 30 minutes, you will find that the water is absorbed by the meat, and the meat is a little bigger than when it was just cut, so it is naturally tender.
Step 2: Add eggs, starch and oil.
Add eggs (whole eggs) and starch to the delicious pork tenderloin, which mainly plays the role of water inclusion. Generally, it is enough to add an egg to a catty of meat, then add dry starch, add it bit by bit, stir while adding it, grab a handful of shredded pork with your hands, don't let your fingers drip out of water, and then pour some oil into it and stir well.
To sum up, the steps are: basic seasoning and water, let stand for 30 minutes, and add eggs, starch and oil. In this way, the shredded pork is cooked.
3, from the oil pan, add a little more oil, after the heat, add the marinated shredded pork, quickly smooth it, and remove the shredded pork for use. Sliced pork must be fast and smooth. Usually, it will change color within 1 minute, and it can be fished out as soon as it changes color. This is the second secret of tender shredded pork.
4. Leave a little oil in the pan, stir-fry onion and Jiang Mo, then add 2 tablespoons of secret sweet noodle sauce and 1 tablespoon tomato sauce, stir-fry until fragrant.
5. Then add the tender shredded pork, stir fry a few times quickly, and immediately take out the pot.
Tips:
1. If the preparation method of the secret sauce is complicated, there is no need to steam it. Mix 2 tablespoons sweet noodle sauce, 1 tablespoon sugar and 1 tablespoon sesame oil evenly, and set aside for a while. The taste is slightly different, and the difference is not serious.
2. Sweet noodle sauce recommends Tianyuan, Huaimao and onion companion. Liu's sweet noodle sauce is deep and salty in color, so reduce the dosage when using it. If you use the special sweet noodle sauce for roast duck, it is sweet in itself, so you should reduce the amount of sugar.
Question 5: How to marinate tenderloin? condiments
Pork tenderloin 500g
30 grams of soy sauce
Halogen 50 g
Salt 5g
A little monosodium glutamate
A little sugar
Pickling steps of tenderloin
1. 1. Boil the pickled soy sauce together and let it cool. 2. Wash the pork tenderloin with blood and put it in for 3 days. 3. Take it out to dry, preferably in the sun. -) The oven is good, too
2. When you want to eat, soak in water and cut into bingo.
Question 6: How to pickle the ingredients and details of the iron plate tenderloin?
Chicken breast 1 cooking wine 1 spoonful of cumin 3 g of sweet pepper powder 1 g of ginger foam 1 g of garlic/garlic powder 1 g of sweet noodle sauce 3 spoonfuls of monosodium glutamate 0.2 g of thirteen spice powder 0.2 g.
1. The chicken breast is thinned, and the chicken is softened with the back of a knife, which makes it easier to taste, and it is not easy to shrink when frying.
2. Muhaha, meet the seasoning gentlemen. On the far left is thirteen spices powder, red is sweet pepper powder, and then garlic powder. Personally, garlic powder is more delicious than garlic. Then the sweet noodle sauce. Sweet noodle sauce is the most important. According to the amount of chicken breast, chicken breast should be completely sandwiched with sweet noodle sauce. You don't need too much cooking wine, just a spoonful is enough. Chili powder cumin can be put according to personal taste, or a little sugar can be put.
3. Put all the seasonings well and marinate them for a long time, because the chicken breast is very thin, then brush a little oil in the pot until the gas is hot, and you can fry it in the pot.
4. add bread.
Question 7: How to marinate the sliced meat 1. Sliced meat, usually 5 mm thick. Gently cut the meat slices with the back of the knife, pay attention to the cutting order, and cut both sides. The purpose of cutting vegetables is to be delicious. Put the sliced meat into a container, add seasoning such as salt, monosodium glutamate, cooking wine, soy sauce, shredded onion and shredded ginger, and then stir by hand. After pickling for half an hour, you can wrap it with starch and egg white, and then wrap it with bread crumbs. Fry the breaded tenderloin in the oil pan until brown. Pay attention to the heat when frying, not too fast or too soft. Take it out, cut it into strips with a knife and sprinkle with spiced noodles. Chickens can also use this method.
2. I will introduce several kinds of tenderloin to you: after shredding the tenderloin with green pepper, marinate it with salt for half a minute (grab it with your hand and let the salt mix well), and control the water to dry. After the green pepper oil (containing salt) is boiled, take it out of the pot, brush it clean (in order to keep the green pepper cool, it is best to have two pots), and drain the green pepper as much as possible. Stir-fry chilies in oil (dried chilies can also be used), then skim the chilies out with a claw bar, stir-fry the meat a few times, and stir-fry the green peppers a few times. The key fire is about to turn over, and the pot begins to change color. -.Production method: 1. Wash pork tenderloin, cut it into small pieces, put it in a bowl, add seasoning (1) and egg yolk to marinate 10 minutes; Clean the green pepper after removing its pedicels and seeds and cut it into small pieces; Peel carrot, cleaning, and slice; Wash onion, peel garlic and cut into powder. 2. Pour 3 tablespoons of oil into the pot and heat it. Add tenderloin and stir-fry for 7 minutes until cooked. Continue to heat the remaining oil in the pot, saute shallots and garlic, add green peppers and carrots, stir-fry until cooked, and add seasoning (2) to stir-fry the tenderloin until it tastes delicious. Features: light yellow in color, smooth and full in shape, crisp and fragrant outside, tender and delicious inside. -.2. Add cooking wine, soy sauce and starch to the meat strips, mix well and marinate15min; 3. Fry the marinated meat strips in an oil pan until golden brown; 4. Take it out and use kitchen paper to absorb oil. 5, another pot, add a little oil; 6. Add two spoonfuls of tomato sauce and one spoonful of sugar, and stir evenly on low heat; 7. Pour in the tenderloin and stir-fry until evenly coated with tomato juice; 8. squeeze a little lemon juice and sprinkle a little chicken essence; Stir evenly
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3. How to marinate tenderloin? 1, salt, cooking wine, sugar, pepper, spiced powder, etc. 2, salt, pepper, Chili powder, spiced powder, mashed potatoes, etc.; 3, sweet sauce, mash, salt, sugar, etc. Marinate and taste; 4. Salt, pepper, Chili powder, soy sauce, etc. The above four kinds of production have their own flavors, so give it a try!
Question 8: How to pickle tenderloin in the kitchen [c x 8 6 0 1 0 6]?
Question 9: The pickling method of sweet and sour fillet of chicken fillet.
Ingredients: 300g chicken fillet, 30g carrot with green pepper, 2 onions, 2 garlic, 1 egg yolk, 1 tablespoon soy sauce, 1 tablespoon starch, 2 tablespoons tomato sauce, 1 tablespoon white vinegar and sugar, 1 tablespoon rice wine, salt and sesame oil.
Production method:
1. Wash chicken fillet, cut it into small pieces, put it in a bowl, add seasoning (1) and egg yolk to marinate for 10 minute; Clean the green pepper after removing its pedicels and seeds and cut it into small pieces; Peel carrot, cleaning, and slice; Wash onion, peel garlic and cut into powder.
2. Pour 3 tablespoons of oil into the pot and heat it. Add tenderloin and stir-fry for 7 minutes until cooked. Continue to heat the remaining oil in the pot, saute shallots and garlic, add green peppers and carrots, stir-fry until cooked, and add seasoning (2) to stir-fry the tenderloin until it tastes delicious.
Features: light yellow in color, smooth and full in shape, crisp and fragrant outside, tender and delicious inside.