Ingredients: tenderloin, starch, clear water, cooking oil.
Operating steps:
1, put starch and water into a bowl and mix well, starch: water = 10: 7.
2. Cut the tenderloin into large source slices with uniform thickness and put them into the starch paste.
3. Let the tenderloin slices be completely pasted with starch paste.
4. Put cooking oil (more) in the pot and burn it to 60% to 70% heat.
5. Fry the sliced meat until it is solidified, take it out and fry it again, so that it can be crispy outside and tender inside.
6. Take out the fried meat slices and pour the juice before eating.
Extended data:
Type of paste
Egg white paste
Also called protein paste, it is made of egg white and water starch. It is also made of eggs, flour and water. You can also add a proper amount of baking powder to promote hair growth. When making, the egg white is not sent away, as long as it is evenly mixed in flour and starch. Generally suitable for soft frying, such as soft fried fish sticks and soft fried mushrooms.
Egg foam paste
Also known as Koryo paste or snow coat paste. Beat the egg white in one direction with chopsticks until it bubbles and the chopsticks stand upright in the egg white. Then add dry starch and stir it into paste. The dishes made with it look full in appearance and fresh in taste. Generally used for special frying, such as Korean prawns, silver rat fish sticks and so on.
Egg yolk paste
It is made by mixing egg yolk with flour or starch with water. The dishes are golden in color and generally suitable for cooking methods such as crisp frying and deep frying. The fried food is crisp outside and fresh inside, so you can dip it in some seasoning when you eat it.
Whole egg paste
The whole egg is mixed with flour or starch and water. Simple production, suitable for cooking and painting vegetables, and the finished product is golden yellow, loose outside and tender inside.