Dry-fried tenderloin is crispy and delicious. Many people have made mistakes. No wonder it's not delicious.

Dry fried tenderloin is one of the favorite foods for many of us, and so am I. Usually, I like to eat the dry fried tenderloin cooked by my mother, but many people don't understand how to make the dry fried tenderloin delicious and tender, so today Bian Xiao will give you a little coup. If you learn this method, you can also make dry fried tenderloin that the whole family is scrambling to eat, just like the restaurants outside.

Detailed method Dry fried tenderloin is crisp and delicious.

Step 1: Take a fresh tenderloin, clean it, cut it into thin slices with appropriate thickness, and put it in a clean seasoning basin for later use. The tenderloin must be fresh, so Bian Xiao is here to give you a tip to buy fresh tenderloin.

Selection method of tenderloin

First, you can observe the color of meat. If the color is rosy and the meat is transparent and elastic, the tenderloin can recover quickly after being pressed by hand, indicating that the tenderloin is fresh and the meat quality is high, and the fried tenderloin is more powerful.

Secondly, you can smell the tenderloin. If there is sour taste, this tenderloin is definitely not fresh, and the seller has stored it for several days. Don't buy such pork, and the food will not be delicious. If there is a smell of pork, then this is fresh tenderloin, and the natural flavor can't be covered. Only by purchasing fresh and high-quality ingredients can we make delicious meals.

Step 2: Marinate the cut tenderloin. Add a proper amount of salt, monosodium glutamate and cooking wine into a seasoning basin filled with tenderloin slices, stir well and marinate for at least 30 minutes to make the slices tasty. It's best to keep it in the refrigerator for a while, so it will taste better.

Step 3: Make the egg paste. Take a clean bowl, beat in two fresh eggs, and beat the eggs in one direction with chopsticks until you can stand with chopsticks. Then pour in a proper amount of dry starch, stir it evenly in one direction, and beat it into an egg paste with appropriate consistency. This step is very important. Be sure to fry the tenderloin with whole egg paste, and add dry starch instead of flour, so that the fried tenderloin tastes softer and crisper. In the past, many people only added flour, so the fried tenderloin did not touch flour and was not crisp.

Step 5: Wait until the tenderloin is completely fried, put it on a plate, sprinkle some salt and pepper, and you can stutter, so that you can be more satisfied.

Summarize the practice and matters needing attention of dry frying tenderloin.

The above is what Bian Xiao wants to share today. In fact, it is very simple to make this dry-fried tenderloin fragrant and tender, just pay attention to a few things. First, the tenderloin must be very fresh. Only by purchasing fresh and high-quality ingredients can we make delicious meals. In addition, you must pay attention to frying with whole egg paste, and you must add dry starch, not flour, so that the fried tenderloin tastes softer and more brittle.

Ok, friends, let's share the specific method of dry-fried tenderloin today. Interested friends can try this delicious home-cooked dish suitable for autumn. This dish is not difficult to cook, just pay attention to the above points. If you think Bian Xiao's articles are helpful to you, please like them and collect them. Thanks for your support. Dear friends, I'll see you next time.