Many people may not like coriander and hate its taste, but in fact, coriander is not very good and has many benefits to people's health. The mixture of coriander and tenderloin can better stimulate appetite, nourish yin and moisten dryness. In this issue of Shandong cuisine culture, let's take a look at the practice of frying tenderloin.

Ingredients: pork tenderloin (250g)

Accessories: coriander (100g)

Seasoning: onion (2g), garlic (3g), cooking wine (10g), salt (5g), monosodium glutamate (3g), vinegar (2g), egg white (20g), starch (pea) (20g), lard (refined) (70g) and sesame oil (4g).

1, after the tenderloin is cut, add egg white, a little salt and carved flowers and season for 20 minutes;

2, oil pan, you need more oil than usual, in order to slip the tenderloin, for the taste, don't be reluctant, anyway, your oil is clean and safe! This is the most critical step in cooking: when the oil is 50% hot, you can pour in the tenderloin, gently drop it and pull it with chopsticks to prevent the shredded pork from sticking to your hands. When the shredded pork starts to change color and the oil starts to bubble, you can turn off the fire. Take out the shredded pork for later use;

3, another oil pan, pour a small amount of oil, just moisten the pan, the oil is hot to 70%, add shredded onion, shredded ginger, dried Chili, stir-fry, then pour the tenderloin and stir-fry for a while, about 3 minutes, the shredded pork is golden!

4, immediately add coriander, stir-fry together 1, 2 minutes, add salt to taste, you can go out!

Pork tenderloin: Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption and improve iron deficiency anemia; Has the effects of tonifying kidney, nourishing blood, nourishing yin and moistening dryness; Pork tenderloin is rich in high-quality protein and relatively low in fat and cholesterol, which can be eaten by the general population.

Coriander: Coriander contains a lot of volatile oil, and its special aroma is emitted by volatile oil. It can remove the fishy smell of meat, so adding some coriander to some dishes can play a unique role in removing fishy smell and enhancing flavor. Coriander extract has obvious functions of sweating, clearing away heat and penetrating rash, and its unique fragrance can stimulate sweat gland secretion and promote sweating and penetrating rash. Another function of regulating the stomach is that the pungent aroma of coriander can promote gastrointestinal peristalsis, which has the effect of appetizing and strengthening the spleen.