Introduction: deep-fried tenderloin meat outside the scorched inside, tender meat, for the public favorite, the practice of thousands of variations, the following is what I give you to organize the practice of deep-fried tenderloin meat content, I hope to bring you help!
I. Sweet and sour fried tenderloin
Ingredients: tenderloin (300g), ginger (half), cornstarch (1 tbsp), salt (moderate), white wine (moderate), vinegar (1 tbsp), sesame seeds (30 grams), green onions (two), garlic (two), ketchup (3 tbsp), egg white (1), Oyster sauce (1 tsp), sugar (4 tsp)
1: Clean the tenderloin and cut into strips about 1 cm thick. Mince green onion and ginger, and slice garlic.
2. In a bowl, pour 1 tsp vinegar, oyster sauce and 3 tsp ketchup, 4 tsp sugar, 1 tbsp water and mix.
3, put the meat strips in a bowl, add appropriate amount of salt, white wine, add a tablespoon of cornstarch, beat an egg portion of . Egg white, mix well and marinate for 15 minutes.
4, hot frying pan, when the oil is 60% hot, pour the meat strips into the pan with a small fire aroma frying, when the meat presents a golden brown with a leaky spoon fished out to drain the oil.
5, leave a small amount of oil in the pan, when the oil is hot, pour onions, ginger and garlic burst incense, and then will be adjusted to the sweet and sour sauce into the low-fire simmering to be bubbling after the meat into the stir-fry, stir-fry evenly after the pan, sprinkle a little cooked sesame seeds to taste.
Two, spicy tenderloin pieces
Ingredients: tenderloin (300 grams), eggs (2), salt (25 grams), monosodium glutamate (30 grams), chicken broth (50 grams), cooking wine (50 grams), cornstarch (750 grams), tenderizing powder (50 grams), chicken powder (20 grams), paprika (50 grams)
Practice:
1, cut the tenderloin into long, wide and high 4 cm slices of meat, add wine, salt, monosodium glutamate (MSG), chicken broth, sugar, tenderizing powder, chicken powder, chili powder and other seasonings to marinate for 15 minutes, marinate to taste and then add the cornstarch and egg whites to continue to mix well, so that the meat fully absorbed the sauce to continue to marinate for 30 minutes.
2. Skewer the meat with bamboo skewers.
3. Heat a frying pan and add the oil to 150 degrees Celsius and fry the meat skewers until golden brown.
4, with a leaky spoon a little oil control can be according to personal taste brush on the seasoning can be eaten.
Three, fried pork tenderloin
Ingredients: pork tenderloin (250g), green onion (two), ginger (half), eggs (two), cooking wine (one tablespoon), soy sauce (one tablespoon), pepper (moderate), starch (moderate), flour (moderate), salad oil (moderate), salt (moderate)
Practice.
1, take out the pork tenderloin, wash and cut into 1 cm thick pork tenderloin strips with a knife, mince the green onion and ginger.
2, add the appropriate amount of salt, cooking wine, soy sauce, pepper, minced scallions, minced ginger marinated for 30 minutes.
3, the eggs into a bowl, add starch, flour, a small amount of salad oil and mix well until a uniform paste.
4, add the pork tenderloin to the batter, so that the pork tenderloin is coated with batter.
5, hot frying pan, when the oil is slightly hot, add the pork tenderloin fried.
5, control the temperature, use warm oil to fry it until the skin solidified when fishing out.
6, heat the frying pan, when the oil is hotter, then pour in the pork tenderloin continue to fry, fry until golden brown can be removed from the pot.
7, with a leaky spoon to control the oil after serving can reduce the amount of oil intake and better flavor.