Soft-fried tenderloin, a famous specialty delicacy in Beijing, belongs to Beijing cuisine. It is delicious, tender and delicious. It can be served with meals or as a delicacy with wine, and is a popular dish suitable for all ages.

Preparation method:

Ingredients:

Pork tenderloin: 400g, wheat flour: 50g, corn starch: 50g, eggs: 3

Ingredients:

Appropriate amount of salad oil, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of oil, onion, ginger, cooking wine, appropriate amount of white pepper, appropriate amount of chicken essence

Production steps< /p>

1. Cut the pork tenderloin into 1 cm thick and 7 cm long slices and put them into a bowl for later use;

2. Shred the onion and ginger into the tenderloin and add Season with an appropriate amount of salt, a little soy sauce, oil, cooking wine, chicken essence and white pepper, mix well with your hands, and marinate for 30 minutes;

3. After marinating, pick out the green onion and ginger from the tenderloin, Add equal amounts of flour and starch, beat in 3 eggs and mix well. Then add an appropriate amount of salad oil and stir continuously in one direction until evenly sizing. This is to prevent the tenderloin from desizing and at the same time make the fried meat tender and fresh. Fragrant;

4. Pour salad oil into the pot, turn to low heat when it is 60% hot, put the meat slices into the pot one by one and fry until slightly white and take out;

5 , continue to heat the oil, when it is 90% hot, pour the tenderloin into the pot again, fry until golden, take it out, and drain the oil.

6. The fried tenderloin can be eaten directly or with salt and pepper or tomato sauce. It has a fresh and fragrant taste, crispy on the outside and tender on the inside.

Tips

1. The tenderloin must be re-fried so that it will be crispy and fragrant.

2. When frying for the first time, make sure the oil temperature is not too high to avoid burning.

Let me answer your question.

Dry-fried tenderloin is a very homely, but very delicious dish. Its preparation is similar to that of crispy pork. It is battered and fried in a pan. Compared with crispy pork, it has lower calories and less fat content. More suitable for the elderly and children.

The key to dry-fried tenderloin is the batter. Generally, whole egg paste is used. This makes it crispier, absorbs less oil, and is less greasy. Of course, different tastes and methods vary from place to place. I will only talk about the most common way here.

Step one: marinate the tenderloin strips.

Step 2: Fry the tenderloin.

"Dry-fried tenderloin" is an exquisite delicacy that uses pig tenderloin as the main ingredient. It is also a traditional delicacy that people in the Central Plains especially love to eat. Its production method is mainly to take the tenderloin and finely process it with fine knife skills, then season and marinate it, and then make it through two times of battering and deep-frying. Its dishes are bright in color and covered in golden armor. Crispy on the outside and tender on the inside, easy to make, it is a delicious delicacy on our dining table.

At the invitation of the original poster, I will reply. Next, it is up to us to share this exquisite dish for reference. Any similarities are purely coincidental, and we apologize for any unclear answers!

Dry-fried tenderloin

Main ingredients: 300 grams of pork tenderloin

Auxiliary ingredients: salt, chicken essence, cooking wine, egg liquid, starch, salt and pepper,

p>

Steps:

1. Cut the prepared tenderloin into thick slices, and then pat it into pieces with a knife.

2. Prepare salt, chicken essence, cooking wine, egg liquid, starch and salt and pepper.

3. Put the prepared tenderloin into a basin, then add salt, cooking wine, egg liquid, chicken essence and starch in order and mix well.

4. Put oil in the pot. When the oil is heated to 60%, put the mixed tenderloin piece by piece into the pot and fry.

5. Remove the fried tenderloin to control the oil.

6. Add oil to the pot again, pour in the tenderloin and fry for the second time. Fry for about 1 minute and take out half a plate to control the oil.

Tips:

1. If you are not good at cooking, but you have to treat guests, then this dish is best for you. Because the raw materials are few and easy to purchase, the method is simple, and almost everyone of men, women, and children loves to eat it.

2. If you like, you can sprinkle some ready-made pepper salt (available in supermarkets) or dip it in tomato sauce to taste better.

The method of dry-fried pork loin is the same as the previous method of sweet and sour pork, except that there is one missing step of boiling the sweet and sour sauce and pouring it on top. Now I will share with you how I make dry-fried tenderloin. If you have any opinions, please leave a comment.

Dry-fried tenderloin

Ingredients: 0.6 pounds of tenderloin, 2 eggs, 1 spoon of flour, 2 spoons of starch, 1 spoon of clear oil

1. Buy fresh Cut the tenderloin into chopstick-thick strips. Add 1 tsp salt, 2 tsp chicken essence, appropriate amount of cooking wine and marinate for about 15 minutes.

2 Make crispy batter. Prepare a soup basin, put two eggs, one spoonful of flour, and two spoons of starch in the basin and stir evenly in one direction. Stir into small bubbles, raise your hand and the batter will flow down into thin lines. Add a spoonful of clear oil and stir evenly, so that the crispy batter is ready.

3 Put the marinated tenderloin strips into the crispy batter that is evenly stirred. Stir evenly to coat the tenderloin evenly with a layer of crispy batter.