< a & gt; Sesame Tenderloin
Raw materials: Tenderloin, black and white sesame seeds, lettuce, eggs Features: Shanghai flavor dishes, dishes black and yellow color, outside the burnt tender, salty and crispy.
Ingredients: 500 grams of tenderloin, 150 grams of black and white sesame seeds, 50 grams of lettuce, 1 egg, 25 grams of starch.
Cooking method: tenderloin cut into thin slices, rows of loose, with wine, fine salt, pepper, egg, monosodium glutamate, starch
marinated for 10 minutes, will be divided into two parts of the meat, one side of the dip white sesame, one side of the dip black sesame.
<II> Tea-scented Pork Slices and Squash Soup
- Ingredients: Pork Tenderloin.
Green tea, squash.
Salt, chicken essence, pepper, cooking wine, egg white, starch. (HaoChi123.com)
-Specialty: Soup is fresh, fragrant and tender. (HaoChi123.com)
-operation: 1, will be sliced pork, add salt, cooking wine, egg white, water starch mixing sizing, green tea with water to wash again, and then 80 degrees of boiling water to be used, squash cleaned and shredded to be used;
2, sit in a pot on the fire and pour into the water, to be the water boiled the meat slices blanch cooked into the bowl, the original pot wash, pour into the water to boil, add salt, chicken broth, Pepper, cooking wine, put the squash, cooked and soaked green tea together into the bowl of meat can be.
<three> pan-fried potato meat rolls
- Ingredients: tenderloin, potatoes.
Peanut oil, soy sauce, starch, salt, chicken essence, rice wine. (HaoChi123.com)
-OPERATION: 1, first of all, the tenderloin cut into thin slices, and then add salt, soy sauce, chicken essence, rice wine slightly marinated in a marinade (sweet tip: add a little starch, frying out of the meat will be more tender Oh).
2. Peel the potatoes and cut them into strips a little wider than the sliced meat, then boil them for a minute.
3, the meat will be spread out, the water starch will be smeared evenly to the meat, the two to three potatoes to the meat rolled into a tube on. (Tip: the water starch is smeared on the meat in order to fry the meat rolls when the meat will not be scattered).
4. Heat two tablespoons of oil, put the meat rolls in the oil and fry them until they turn brown.
5, in the pot of oil, according to personal preference with broth, soy sauce, salt, chicken into a thick sauce. Pour to the fried meat rolls, finished.
<four> Chenpi tenderloin
Main ingredients: pork tenderloin; seasonings: dried chili peppers, scallions, ginger, sugar, peppercorns, cooking wine, soy sauce, refined salt, Chenpi, broth, cooking oil.
Method:
1, choose the pork loin cleaned and cut into cubes, put fine salt, cooking wine, ginger, soy sauce marinade for 20 minutes, dried chili peppers deseeded and cut into chunks, Chen Pi cut into small strips;
2, sit in the pot on the fire and pour the oil, hot oil into the diced meat paddling to the break of the raw and put out to be used;
3, the pot to stay in the remaining oil, hot oil into the onion, ginger stir frying out of the flavor, and then add pepper, peppers, Chen Pi, soup, oil, and so on. Then add chili, peppercorns, Chen Pi, soy sauce, sugar, broth, diced meat, stir-fry quickly out of the pot to pick up the onion, ginger can be.
Features: color golden red, taste spicy, Chenpi aroma, hot and cold can be eaten.
<five> wine spices through the ridge
-Raw materials: pork (lean) 250 grams.
Onion (white skin) 50g Carrot 50g Celery 50g.
Salt 4g Brandy 8g Pepper 3g Parsley 5g Chicken essence 5g Vegetable oil 15g. (HaoChi123.com)
-Operation: 1. Cut the pork loin into slices;
2. Wash the onion and cut it into cubes;
3. Wash the carrots and cut them into slices as well;
4. Remove the roots and leaves of the celery, and wash and cut them into segments;
5. Take a utensil, put in the meat slices, onion cubes, carrot slices and celery segments.
5. Take a vessel and put in the meat, onion, carrot, celery, fine salt, brandy, chicken essence, black pepper, sesame oil, moderate vegetable oil, mix well and marinate for half an hour;
6. Put the marinated meat, onions, carrots, celery together in a baking dish to bake, turn over as you bake;
7. Wait for the meat to be ninety-five mature, then sprinkle with the appropriate amount of brandy, turn off the fire and can be served.
<VI> Red Milk Tenderloin
- Ingredients: 300g of pork tenderloin.
Dried tofu 100g Asparagus 100g.
Alkali 1g Salt 3g Starch (corn) 3g Onion 5g Curds (red) 15g Sugar 3g Fragrant oil 5g Vegetable oil 20g. (HaoChi123.com)
-Actions: 1. Wash the pork loin, slice it, put it in a bowl with refined salt, starch and a little water and marinate for 5 minutes;
2. Cut the skin of the 100 pages of dried tofu into wide strips, put it into a container with alkali powder and 2 cups of water to soak softly, then pick it up and rinse;
3. Wash the green onions, mince them and set aside;
4. Heat the oil in a pan, add the meat and stir-fry, add the bamboo shoots and the peperoncino and stir-fry, add the red bean curd milk, sugar, sesame oil and sprinkle with chopped green onion to taste.
<7> Snowsuit loin ball
-Raw material: pork loin 200g.
Eggs 75g Sliced yucca 15g Shrimp 15g.
Egg white 100 grams of starch (peas) 20 grams of wheat flour 30 grams of green onion 5 grams of ginger 5 grams of wine 15 grams of soy sauce 10 grams of peppercorns 3 grams of salt 3 grams of monosodium glutamate 1 gram of five-spice powder 1 gram of pepper salt 20 grams of lard (condensed) 50 grams of each appropriate amount. (HaoChi123.com)
-Features: Soft skin and tender filling, fresh and salty, unique flavor. (HaoChi123.com)
-operation: 1. the tenderloin cleaned and cut into 4 cm diameter round 12 slices, with the back of the knife to shoot thin; peppercorns soaked in water, picking out the peppercorns, peppercorns, pepper water to stay.
2. The rest of the meat chopped, fried into a filling. The egg is beaten and scrambled, chopped. The yucca slices are cut into small dices. The sea rice is chopped. Stir-fried meat, egg, magnolia diced, shrimp, green onion and ginger, 1 gram of salt, soy sauce, five-spice powder, monosodium glutamate, 5 grams of cooking wine and mix well.
3. Cut the meat with refined salt, cooking wine, pepper water marinade to taste. Egg whites whipped into snow coating paste, add flour, dry starch and mix well.
4. Spoon add lard burned to 40% hot, the meat slices wrapped in seasoned stuffing, sticky flour, hanging thin snow coating paste, one by one into the oil deep-fried, until yellow, fish out into the dish, and salt and pepper dish at the same time on the table that is complete.
<eight> Buttermilk Jade Ring Tenderloin Rolls
-Raw Material: Pork Tenderloin 300g.
Seasonal beans 150 grams Pickled peppers 50 grams.
Egg white 25 grams of lard (refined) 100 grams of wine 25 grams of salt 10 grams of monosodium glutamate 2 grams of starch (peas) 20 grams of chicken oil 15 grams of each appropriate. (HaoChi123.com)
-Features: beautiful color, smooth and refreshing, delicious taste. (HaoChi123.com)
-operation: 1. tender green beans at both ends of the tip removed, cut into 20 cm long, blanch into the pot of boiling water and then fish out, mixed with salt and sesame oil; large red bell peppers to remove the tip of the seeds, cut into leaf-shaped.
2. the tenderloin tendons removed, cut into 7 cm long, 3 cm wide, 3 mm thick slices (20 slices), with egg whites, the right amount of salt, monosodium glutamate, 30 grams of wet starch (15 grams of starch plus 15 grams of water) modulation into a slurry, the tenderloin slices of slurry good, spread on the cutting board, and then the green pea horns knotted butterfly-shaped, arranged on the tenderloin slices, and then the green pea horns rolled in the tenderloin slices of the middle, which is the Jade Ring! The tenderloin, with 100 ml of chicken broth, monosodium glutamate, 10 grams of wet starch (5 grams of starch plus 5 grams of water) to the juice.
3. pot of oil burned into fifty percent of the heat, the Jade ring of tenderloin into the oil pot slip to eight mature, pour into the leaky spoon oil filtering, leaving 50 grams of oil in the pot, into the red pepper flakes with salt stir fry to taste, and then poured into the Jade ring of tenderloin, cooking wine and juice, upside down a few times, loaded into the plate, dripping chicken oil that is ready.