Question 1: how to marinate pork tenderloin Ingredients: pork tenderloin, ginger, green onion, salt, chili powder, cooking wine, monosodium glutamate, five spice powder, starch, eggs, sesame oil, etc. Method: 1, the pork tenderloin cut into slices, with ginger, green onion, salt, monosodium glutamate, cooking wine marinade taste, and then with an iron stick through the skewer. 2, the water, starch, into a paste. Add egg white, use chopsticks to stir in one direction, made of egg foam paste. 3, frying pan on the heat, add oil to 50 percent hot, will be dipped into the meat skewer egg foam paste into the skewer, gently turn with chopsticks, about 5 minutes to fry until the outside of the caramelized, with a brush dipped in sesame oil to brush a little, will be powdered chili pepper, five spice powder sprinkled on top, can be eaten. Characteristics: bright red color, burnt outside and tender inside, salty and spicy. This method can also be used to fry lamb kebabs, ham sausage, vegetarian chicken. Note: If the lamb and other raw materials, you can add cumin in the seasoning, the flavor is more beautiful!

Question 2: How to marinate the tenderloin 70 points The tenderloin itself is very tender, the general marinade is to put a little salt and wine and egg whites, water starch, and so on, and then put a little cooking oil, with the hands of the hand can be

Question 3: How to marinate the tenderloin The tenderloin itself is very tender, the general marinade is to put a little salt and wine and egg whites, water starch, and so on, and then put a little cooking oil, with the hands of the hand can be <

Question 4: How to marinate pork tenderloin Ingredients:

1 pork tenderloin, 2 green onions, 2 tablespoons of sweet noodle sauce, 2 tablespoons of sesame oil, 1 tablespoon of sugar, 1 tablespoon of ketchup, green onions/ginger, soybean skins.

Practice:

1, making secret sweet noodle sauce: sweet noodle sauce 1 bag, 2 tablespoons of sesame oil, 2 tablespoons of sugar, mix well, cover the plastic wrap, on the pot steam, open the pot after 5 minutes on it. Sauce can do more at a time, sealed in the refrigerator, can be stored for 2 weeks, eat as you go.

2, pork tenderloin shredded, sizing:

Step 1, taste and absorb water:

First of all, cut the pork tenderloin shredded pork put salt, soy sauce, monosodium glutamate (MSG), pepper/ginger, and add the right amount of water, mix well with your hands or chopsticks, and put it in 30 minutes or so, remember to add water, the water is about one-fifth of the weight of the meat, the smaller the meat, the greater the destruction of the fibrous tissue, water should add more. The smaller the meat, the greater the surface of the fibrous tissue destruction, the more water should be added, if there is soda also put less, can make the meat absorb more water. About 30 minutes later, you will find that the water is absorbed by the meat, the meat is also larger than when it was cut, do out naturally tender.

Step 2: Add eggs, starch and oil

To the good taste of the pork tenderloin with eggs (whole egg) and starch, mainly to play the role of the water in the role of the package. Generally a pound of meat with an egg is enough, and then add dry starch, to add a little bit, while adding the side of the mix, the shredded meat with the hands of a hand out, will not be dripping out of the water in the fingers on the right, and then pour some oil into it, stirring evenly.

To summarize, the steps are: basic seasonings and water, put 30 minutes, add eggs, add starch and oil. This way the shredded meat is marinated.

3, start a frying pan, a little more oil, high heat, put the marinated shredded meat, quickly slipped cooked, the shredded meat out of the spare. Slide cooked meat must be urgent fire fast slip, usually no more than 1 minute meat on the color cooked, just color can be fished out, this is the second secret of the shredded meat tender.

4, leave a small amount of oil in the pot, the onion, ginger and incense, and then add the secret sweet sauce 2 spoons, 1 spoon of tomato sauce, stir-fry aroma

5, and then into the smooth cooked shredded meat, quickly stir fry a few times, immediately out of the pot

Tips:

1, if you feel that the secret sauce is more complicated, you can not use the fire to steam, will be 2 spoons of sweet sauce, 1 spoon of sugar, 1 spoon of sesame oil, 1 spoon of sugar, 1 spoon of sesame oil, 2 spoons of sweet sauce, 1 spoon of sugar, 1 spoon of sugar, 1 spoon of sesame oil. Sugar 1 tablespoon, 1 tablespoon of sesame oil mixed and stirred well, left for a while, can be used. The flavor is slightly different, the difference is not serious.

2, sweet noodle sauce I recommend Tianyuan's, Samuel Mao's and onion partner's can be. Six Bijiu's sweet noodle sauce is black and salty, when you use it, you need to reduce the amount. If you use the sweet sauce for duck, it is sweet, so reduce the amount of sugar.

Question 5: How do you marinate tenderloin? Main Ingredients

Pork Tenderloin 500g

Soy Sauce 30g

Marinade 50g

Salt 5g

MSG a little

Sugar a little

Marinade Tenderloin Step by Step

1. 1. 1. Boil marinade soy sauce together and let it cool down. 2. 2. Soak pork tenderloin with blood and water. Leave it for 3 days. 3. take it out and dry it, it is best to put it in the sun Oh ;-) oven is also good

2. want to eat when you soak it with water and cut it well will bingo

Question 6: How to marinate pork tenderloin on the iron plate Ingredients and details

Chicken Breasts 1 1 tablespoon of rice wine 1 spoons of cumin granules 3 grams of sweet pepper 1 gram of ginger froth 1 grams of garlic/garlic powder 1 gram of sweet pasta sauce 3 tablespoons of monosodium glutamate 0.2g Thirteen spice powder 0.2g

1. thinly sliced chicken breast Use the back of a knife to loosen the chicken so that it is easier to do so that it is more flavorful and not easy to shrink when frying

2. wood haha Meet the seasoning gentlemen. The leftmost is the thirteen spice powder red is sweet pepper powder then garlic powder personally I think garlic powder is more flavorful than garlic. And then the sweet pasta sauce. The sweet pasta sauce is the most important. According to the amount of chicken breasts, the chicken breasts should be completely scratched with the sweet noodle sauce. The wine is not too much, a small spoon is enough, chili powder cumin according to personal taste, you can also put a little sugar

3. all the seasonings put good grasp marinade time is not too long because the chicken breast meat is very thin, and then use a pan, brush a small amount of oil, the pan is hot to the heat of the gas points can be placed in the pan frying it

4. with hairy bread plus

Question 7: how to marinate the meat 1, cut a good slice of meat, usually 5mm thick, gently cut the meat with the back of the knife, and then cut the meat with a knife, then cut the meat with a knife, then cut the meat with a knife. The meat is usually 5mm thick, use the back of the knife to gently cut the slices of meat, pay attention to the order of cutting, both sides should be cut. The purpose of chopping is for good flavor. Chopped meat, into the container, put salt, monosodium glutamate, cooking wine, soy sauce, shredded green onions, ginger and other seasonings, and then mix with your hands should be. After marinating for half an hour, it can be wrapped in a gravy made from cornstarch and egg white, and then placed in breadcrumbs and wrapped in a layer of breadcrumbs. Breaded tenderloin, put into the frying pan fried, until browned. When frying, pay attention to the heat, not too rapid, not too sheep. Fish out, cut into strips with a knife, sprinkle with five-spice noodles and serve. Chicken, you can also use this method.

2, to introduce you to the practice of a few ridges: green pepper ridges ridges ridges shredded and then salted for half a minute (hand grasping to let the salt even), water control dry. Green pepper oil (containing salt) after popping out of the pan, the pan brush clean (in order to let the peppers do not cold, preferably two pots), green peppers as much as possible to drain a little. After the oil burst over the pepper (you can also add dried chili peppers) pepper with a claw hedge skimmed out, add the meat quickly stir fry a few plus green pepper and then quickly stir fry a few. The key is to turn quickly over high heat, change color on the pot. ---------------------------------------------------------------- Sweet and Sour Pork Tenderloin Ingredients: 300g pork tenderloin, 30g green pepper, 30g carrot, 2 green onion, 2 garlic cloves, 1 egg yolk, 1 tbsp soy sauce, 1 tsp corn starch, 2 tbsp tomato paste, 1 tbsp white vinegar, 1 tbsp sugar. 1 tbsp white vinegar, 1 tbsp sugar, 1 tsp each rice wine, salt and sesame oil. 1: Wash pork loin, cut into small pieces, add seasoning (1) and egg yolk into a bowl and marinate for 10 minutes. Remove seeds and peppers, wash and cut into small pieces; peel carrots, wash and slice; wash green onion and peel garlic. 2: Heat 3 tbsp oil in a wok, stir-fry the pork loin until 7 minutes cooked; heat the remaining oil in the wok, sauté the green onion and garlic, stir-fry the green pepper and carrots, add seasoning (2) and stir-fry the pork loin until it tastes good. Characteristics: yellowish color, shape smooth and full. The outside is crispy and fragrant, the inside is soft and tender. ---------------------------------------------------------------- Lemon Tenderloin with Tomato Sauce Main Ingredients: Pork Tenderloin Lemon Tomato Sauce Method: 1, cut the pork tenderloin into long thick strips; 2, in the meat strips with wine, soy sauce, cornstarch and marinate for 15 minutes; 3, marinated. Fry the meat strips in a frying pan until golden brown; 4, fish out and absorb the oil with kitchen paper. 5, another pot, add a little oil; 6, add two tablespoons of tomato salsa and a spoonful of sugar, stir fry on low heat; 7, pour into the tenderloin strips stir fry, so that it is evenly coated with tomato juice; 8, squeeze in a little lemon juice, sprinkle a little chicken; stir fry

3, tenderloin how to marinate delicious? 1, salt, wine, sugar, pepper and pepper, such as five spice marinade into flavor; 2, salt, pepper, paprika and five spice mash marinade into flavor; 3, salt, pepper, five spice mash marinade 3, sweet sauce, mash, salt, sugar, etc.; 4, salt, pepper, paprika, soy sauce and other marinades. The above 4 kinds of production, each with its own flavor, you may want to try!

Question 8: Kitchen marinade tenderloin how to marinate [c x 8 6 0 1 0 6] chat す

Question 9: Chicken tenderloin marinade Sweet and Sour Tenderloin

Ingredients: 300 grams of chicken tenderloin, 30 grams of green peppers, 30 grams of carrots, 2 sticks of green onions, 2 cloves of garlic, 1 yolk, 1 tbsp. soy sauce, 1 tsp. of cornstarch, 2 tbsp. of ketchup, 1 tbsp. each of white vinegar and sugar. 1 tbsp each rice wine, salt and sesame oil.

Preparation:

1: Wash chicken tenderloin, cut into small pieces, put into a bowl and add seasoning (1) and egg yolk marinade for 10 minutes; Peel green pepper, remove seeds and wash, cut into small pieces; Peel carrots, wash and cut into slices; Wash green onion, peel garlic and cut into small pieces.

2. Heat 3 tbsp oil in a wok and sauté the tenderloin until it's cooked through. Heat the remaining oil in the wok and fry the green onions and garlic, add the green peppers and carrots and sauté until cooked through, then add in the seasoning (2) and the sautéed tenderloin until it's done.

Characteristics: yellowish color, smooth and full shape. The outside is crispy and fragrant, the inside is soft and tender.

Characteristics: light yellow color, glossy and full of shape.