How do you marinate tenderloin? Can tenderloin be marinated in sauce meat

Raw materials: pork loin, ginger, green onion, refined salt, chili powder, cooking wine, monosodium glutamate, five-spice powder, starch, eggs, sesame oil, etc

1. Cut the pork loin into slices, marinate it with ginger, green onion, refined salt, monosodium glutamate, and cooking wine, and then thread it into a skewer with an iron skewer.

2. Mix the water, starch and paste into a paste. Add the egg whites and stir well with chopsticks in one direction to make an egg paste.

3. Put the wok on the heat, add oil and burn until it is hot, dip the meat skewers in the egg paste and put it in, gently turn it with chopsticks, fry it for about 5 minutes until the outside is browned, brush it with a brush dipped in sesame oil, sprinkle the chili powder and five-spice powder on it, and you can eat.

Characteristics: red and bright color, charred on the outside and tender on the inside, salty, fresh and spicy. This method can also be used to fry lamb skewers, ham sausages, vegetarian chicken, etc. Note: If you use lamb and other raw materials, you can add cumin to the seasoning for a more beautiful taste!

Pickling is a very effective way to preserve vegetables in the early days. Nowadays, the pickling of vegetables has changed from a simple preservation method to a processing technology for unique flavor vegetable products. The traditional food of pickles is the crystallization of the wisdom of the Chinese people for generations and a part of the precious cultural wealth of the motherland.

Pickling is a method of salting fresh fruits or raw materials that have been processed by other methods to make food by using the preservation effect of salt.

The tenderloin is sweet and salty, and the taste is sweet and crispy.

Can be done.

Sauce meat is a home-cooked dish for Northeast people, because the taste is relatively heavy, and they like to eat salty. The most important thing about sauce meat is the meat material, and now this kind of stew can be bought, and you can use it directly.

First pass the meat through the water, boil the excess blood water, then put the oil, put the seasonings such as green onions, ginger and garlic, light soy sauce is also very important, and soybean paste, add more soybean paste, add water, put in the prepared stew material, and cook for an hour and a half. Or cook for an hour and simmer for half an hour.

Marinated meat recipe.

For the choice of pork, you can use pork belly if you like fatty meat, and pork tenderloin can choose pork tenderloin if you don't like fatty meat. Treatment: The pork belly with skin should be grilled with a spray gun or hot iron pan, this step is mainly to remove the pig hair and fishy smell.

After baking, clean and cut into large pieces, about 350-400 grams per piece. After cutting, drain and set aside.

To marinate, put the processed pork into a basin, add the ingredients, 200 grams of soy sauce, 50 grams of soybean paste, 50 grams of sweet noodle sauce, 50 grams of rice wine or cooking wine, 30 grams of shredded onions, 30 grams of parsley, 20 grams of dark soy sauce, 20 grams of chili noodles, and 10 grams of pepper.

Then add spices, 3 grams of star anise, 3 grams of cinnamon, 2 grams of tangerine peel, 1 gram of cumin, 2 bay leaves, grasp and mix evenly, seal with plastic wrap, put in the refrigerator and marinate overnight at least six hours, set aside.

Marinade, pour the marinated meat into the pot together with the ingredients and spices, then add an appropriate amount of water to submerge, boil over high heat and marinate for 80 minutes, turn off the heat and soak for 30 minutes to absorb the flavor.

If you like the rich flavor of the sauce, you can pick out the spices, shallots, parsley, etc. after marinating, and reduce the juice on high heat until the soup is thick, so that the soup sticks to the meat, and then slice and eat after cooling, so that the flavor of the sauce will be better.

How do you marinate tenderloin? I'll tell you, see below.

Pork loin, cooking wine, ginger, garlic, green onion, starch, sesame oil, salt, soy sauce 01 After the pork tenderloin is washed, slice it, and try to cut it as thin as possible when slicing, so that it can be fried quickly and will not be hard to eat.

02 Slice the ginger, garlic and green onion and sprinkle on the sliced pork loin.

03 Then pour in cooking wine, salt and soy sauce, stir well, and marinate for half an hour.

04 After half an hour, put in the sesame oil and starch, stir well, it is best to knead it with your hands, and marinate for half an hour. Half an hour later, the tenderloin was marinated.

1. Cut the meat slices, generally 5mm thick, gently chop the meat slices with the back of the knife, pay attention to the order of chopping, and cut on both sides. The purpose of cutting is to make it taste good.

2. Put the chopped meat slices into a container, add salt, monosodium glutamate, cooking wine, soy sauce, shredded green onions, shredded ginger and other condiments, and then stir them by hand.

3. After marinating for half an hour, you can wrap the starch and egg white prepared with the starch, and then put it in the bread crumbs to coat it with a layer of bread crumbs.

4. Put the breadcrumb-coated tenderloin in a pan and fry it until browned.

5. When frying, pay attention to the heat, not too urgent, not too soft. After removing it, cut it into strips with a knife, sprinkle with spiced noodles, and serve. Chicken, this method can also be used.

After the tenderloin is cut into pieces, mix well with white pepper, five-spice powder, salt, sugar, light soy sauce, rice wine, starch, corn starch, corn starch, corn oil, and marinate for half an hour.

The ingredients that need to be prepared in advance include: 300g of tenderloin, a little white pepper, a little five-spice powder, a little refined salt, a little sugar, 1 spoon of light soy sauce, half a spoon of rice wine, an appropriate amount of starch, an appropriate amount of cornstarch, and 10 grams of corn oil.

1. The first step is to cut the prepared tenderloin, add white pepper, five-spice powder, salt, sugar, light soy sauce, rice wine, corn oil and mix well by hand, and marinate for half an hour.

2. Put starch, cornstarch and water together and mix well.

3. Pour in the meat and mix evenly for 10 minutes.

4. Heat the meat in a pan with oil.

5. Fry and shape.

6. Second re-bombing.

7. Remove the oil control and put it on a plate.