Or marinate with a little peanut oil+salt+thirteen spices, and sprinkle some Chili noodles and cumin when it is almost cooked.
Just put it in the refrigerator for more than ten minutes. Don't freeze it too hard. Cut a little harder and you can cut it very thin.
Pork tenderloin is a long spindle-shaped meat on the back of a pig.
The practice of steamed bread
Ingredients: common flour (VI) 3 cups, dry yeast 1.5 teaspoon, warm water about 1.5 cups, baking powder 1 teaspoon.
Exercise:
1. Boil the yeast with warm water and slowly pour it into 2.5 cups of flour. Knead by hand into smooth dough with moderate hardness.
2. Cover or cover with plastic wrap, put it in a warm place and ferment it for about 1 hour (shorter in summer) to twice its original size. The noodles made should be honeycomb-shaped.
3. Add baking powder and the remaining flour (a little) to the dough and continue to knead until the dough becomes hard. Not all the flour has been added. Cover with plastic wrap and wake for 10 minutes.
4. Divide the dough into six parts, roll each part into dough, then roll it into cakes, and leave it for another 5 minutes.
5. Bake in an oil-free pan over medium heat (the authentic one seems to be half-cooked, and then bake in a 350C oven for 5- 10 minutes, which will make it crispy outside and soft inside). As long as the heat is increased when it is almost ready, and the cake is slightly burnt, it will also have the effect of crispy outside and soft inside.
6. finally, clip the steamed bread. Put the tenderloin into the freshly baked steamed bread, and add the favorite garlic sprouts, green peppers, parsley, etc. Or mix tenderloin with pepper, put a lettuce leaf and get some sauce. It tastes great!
Pork fillet with iron plate
Ingredients: pork tenderloin 400g, tin foil 1 piece.
Seasoning: 20g onion, 5g green pepper slices, 5g ginger slices, 750g salad oil, 30g soy sauce 10g delicious, 4g salt and monosodium glutamate, 20g raw flour, 50g cooking wine 10g egg liquid.
Making:
1. Wash pork tenderloin and cut it into 0.3cm thick slices. Add salt, monosodium glutamate, raw flour, soy sauce and egg liquid for sizing. After pickling for 30 minutes, marinate in salad oil with 40% heat for 5 minutes. Take it out and control the oil.
2. Beijing onions are cut into hob blocks.
3. Add 15g salad oil to the pot. When it is 70% hot, add ginger slices, chopped green onion slices and green pepper slices and stir-fry until fragrant. Pour in the tenderloin and stir well. Add cooking wine and delicious food to adjust the taste and take out the pot.
4. Wrap the fried tenderloin in tin foil and put it on an iron plate that is burned to about 280℃.
Braised beef tenderloin
Raw materials:
200g beef tenderloin, 50g onion, 50g vegetable oil150g refined salt, 4g soy sauce10g cooking wine, 3g monosodium glutamate, 3g ginger juice and 20g water starch.
Method:
1. Slice beef, add salt, soy sauce, cooking wine, monosodium glutamate and water starch, and mix well.
2, onion slices, spare; Ginger juice, cooking wine, salt and monosodium glutamate are paired into fermented juice for later use.
3. Heat the wok, add vegetable oil 100 to 80% heat, slide in the marinated beef slices, and stir-fry until the color changes and becomes tender.
4. Heat the iron plate on the fire, add a small amount of vegetable oil, stir-fry the onion slightly, add beef and cook in the juice.
Baked assorted vegetables
Raw materials:
Beef tenderloin, lamb tenderloin, duck liver 150g, ham sausage 100g, bacon 50g, flour 25g, salt, pepper, red wine, spicy soy sauce and butter.
Exercise:
1. Slice beef tenderloin and lamb tenderloin into thick slices, put them into a vessel filled with duck liver, add pepper, refined salt, spicy soy sauce and red wine, and marinate for 15 minutes; The surface of ham sausage was cut with a knife and bacon was cut into pieces.
2. Dip the marinated duck liver in flour for later use.
3, put butter on the iron plate, when the oil temperature is 40% hot, add beef and mutton, bacon slices, ham sausage, fry on both sides, cook red wine, and fry until cooked.
Tip: Barbecue dishes are often cooked with fruits, thus retaining the original flavor and nutrition of the dishes.