Tenderloin refers to the strip of tender meat on the inside of the spine of vertebrates such as pigs, cattle, sheep, etc. Tenderloin is usually divided into large tenderloin and small tenderloin. The large tenderloin is the lean meat connected to the large ribs and is covered with tendons on the outside. The large ribs that are usually eaten become the tenderloin after the bones are removed, which is suitable for cooking. The tenderloin is a muscle on the inside of the spine. It is relatively small and tender, and is suitable for making soup.

Efficacy editor

1. Nourish the kidneys, nourish blood, nourish yin and moisturize dryness

2. Mainly treat fever and body fluid damage, thirst and weight loss, kidney deficiency and weakness, Postpartum blood deficiency, dry cough, constipation, tonifying deficiency, nourishing yin, moisturizing dryness, nourishing liver yin, moisturizing the skin, facilitating bowel movements and quenching thirst.

How to choose tenderloin:

When purchasing tenderloin, it is required to have a red color, transparent meat, tight texture, elasticity, the ability to recover quickly after being pressed by hand, and a special The flavor of pork. Storage method of tenderloin: If the family needs to preserve tenderloin, they can put the tenderloin in a crisper, sprinkle with a little Shaoxing wine, cover it, and put it in the cold room of the refrigerator. It can be stored for 1-2 days without deterioration. If long-term storage is required, the tenderloin needs to be wrapped in plastic wrap and stored in the freezer of the refrigerator. It can generally be stored for one month without deterioration.

editing taboos

1. It can be eaten by ordinary people.

2. People with damp-heat and phlegm stagnation should take it with caution; people who are obese and have high blood lipids should not eat too much.

Production Instruction Editor

Tenderloin Cuisine

Tenderloin Cuisine

1. When processing the tenderloin, be sure to remove the attached meat first tendons and membranes, otherwise not only will it be difficult to cut, but it will also taste bad.

2. It is tender and gluten-free, is lean meat, and has good processability. It can be sliced, shredded, diced, fried, distilled, stir-fried, or stir-fried.

3. Pork should be cut diagonally. The meat of pork is relatively thin and has few tendons. If it is cut crosswise, it will become messy and scattered after frying. If it is cut diagonally, it will not break and it will taste better. Do not stuff your teeth; pork should not be soaked in water for a long time.

4. Do not wash pork with hot water before cooking, because pork contains a myosin substance that is easily soluble in water above 15 degrees Celsius. If soaked in hot water, a lot of nutrients will be lost. It also tastes bad.

5. Pork should be cooked, because sometimes there are parasites in pork. If it is eaten raw or is not fully prepared, hook tapeworms may be parasitic in the liver or brain.

Nutrient composition editor

Nutritional element content (per 100 grams) Energy 155 kcal Protein 20.2 grams Fat 7.9 grams Carbohydrates 0.7 grams Vitamin A 5 micrograms Vitamin E 0.59 micrograms Thiamine 0.47 mg riboflavin 0.12 g cholesterol 55 g potassium 317 mg sodium 43.2 mg calcium 6 mg magnesium 28 mg iron 1.5 mg manganese 0.03 mg zinc 2.3 mg copper 0.16 mg phosphorus 184 mg selenium 5.25 mcg niacin 5.2 mg folic acid 8.3 mcg.