Here, I will tell you in detail the proportion of batter and the simple home-cooked frying method. The whole method is simple and the taste is authentic.
The specific methods are as follows: There are hints at the end of the article.
1, materials: tenderloin, eggs, starch, flour, onion ginger, soy sauce, cooking wine, pepper, pepper and salt.
2. Stir-fry pepper and salt in a frying pan with low fire.
3. Stir fry until it changes color and smells good.
After crushing, salt and pepper are ready. This homemade one smells better and tastes better than buying ready-made ones.
5. Slice onion and ginger and soak them in warm water. Onion Jiang Shui is used to prepare meat and batter.
Step 6 cut the tenderloin into thick strips
7. Add a spoonful of cooking wine, a spoonful of soy sauce, a spoonful of pepper, a spoonful of salt, half an egg white, and an appropriate amount of onion Jiang Shui, stir well and marinate for 30 minutes.
8. The proportion of batter: starch: flour: water is 4: 2: 1.5 and the remaining eggs, and the added water is onion Jiang Shui.
9. Stir into a batter without particles. If you can hang chopsticks, it means you have adjusted them.
10, put the marinated meat strips into the batter and stir evenly to make the meat cover the batter evenly.
1 1. Burn the oil to 50% heat, that is, the chopsticks will bubble when you go down, and then add the meat strips. After changing the small fire to shape and change color, change the big fire to raise the oil temperature, make the skin crisp and golden, and make the small fire follow the big fire without re-frying.
12, fried and put on oil-absorbing paper to absorb excess grease.
13, the last soft fried tenderloin is ready.
Tips:
First, the meat should be tenderloin, tenderloin or plum blossom, which is the most tender and tender.
Secondly, onion Jiang Shui is very important to this dish. Add it when curing meat. This water is also used to mix batter, which is more delicious.
Third, when pickling, add a little more pepper to remove fishy smell and increase freshness, and add half an egg liquid to make the meat tender.
Fourth, the batter ratio is: starch: flour: water is 4: 2: 1.5. You can hang chopsticks after mixing, which is sticky. This paste is between soft paste and hard paste. In the future, you can adjust your favorite taste through the oil temperature, which is suitable for all kinds of soft fried dishes.
Five, about another kind of egg paste, it is made by sending the egg liquid to a white, delicate and sticky foam and adding starch. The fried egg liquid is fluffy, soft and tender, and the effect is good, but personally prefer this kind of batter with a crisp surface. This depends on personal preference.
Sixth, add this batter. The batter mixed with this proportion and ingredients is crisp outside and tender inside after frying, that is, the shell is composed of soft and hard parts, which is the necessary taste of soft fried tenderloin. If you like the whole crispness, you can pour some oil into the batter, which is another way to make it crisp.