Here, I will tell you the proportion of batter in detail, as well as the simple method of home frying. The overall method is very simple, and the taste is very authentic.
The specific method is as follows: There are tips 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 griddle with low heat.
3. Stir-fry until it changes color and smells fragrant
4. When crushed, the salt and pepper will be ready. This homemade one is more fragrant and delicious than buying ready-made ones.
5, onion ginger slices, soaked in warm water, onion Jiang Shui is used to prepare meat and batter.
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, an appropriate amount of onion Jiang Shui and marinate for 30 minutes after mixing evenly.
8. The proportion of batter: starch: flour: water is 4: 2:1.5 and the remaining eggs, and the water added is onion Jiang Shui.
9. Stir into a batter without particles. If you can hang chopsticks, it means that it is adjusted.
10, put the marinated meat strips into the batter and mix well to make the meat evenly covered with batter.
1 1, burn the oil to 50% heat, that is, the chopsticks will bubble when they go down, and then put in the meat strips. After changing the slow fire to shape and change color, change the fire to raise the oil temperature, so that the skin is crispy and golden, so that the small fire is followed by the big fire and there is no need to fry again.
12, after frying, put it on oil-absorbing paper to absorb excess grease.
13, the last soft fried tenderloin is ready.
Tips:
First, the meat should be tenderloin, small tenderloin or plum blossom meat, which are the most tender and tender.
Second, onion Jiang Shui is very important for this dish. It should be added when curing meat, and this water is also used to adjust the batter, which makes it more delicious.
Third, when curing, add a little more pepper to remove the fishy smell and enhance the fresh taste, and add half an egg liquid to tender the meat.
Fourth, the batter mixing ratio is: starch: flour: water is 4: 2:1.5. After mixing, you can hang chopsticks, which is relatively sticky. This paste is between soft paste and hard paste. Later, you can adjust your favorite taste by oil temperature, which is suitable for all kinds of soft fried dishes.
Five, about another kind of egg bubble paste, it is to send the egg liquid to white, delicate and sticky foam and then add starch to make it, and the fried egg liquid is fluffy, soft and tender, and the effect is good, but personally, I prefer this kind of batter with relatively crisp surface. This depends on personal preference.
Sixth, add this batter. The batter mixed with this ratio and ingredients is crispy on the surface and soft on the inside after frying, that is, the shell is composed of soft and hard parts, which is the necessary taste for soft fried tenderloin. If you like the whole crisp, you can pour some oil into the batter, which is another way to make it crisp.