How to make the grilled bread? Detailed preparation method of tenderloin grill cake

Tenderloin steaks can often be seen at street food stalls, but the food safety and hygiene on the street is not reassuring, and after careful consideration, I think it is better to make it yourself. The puppets on the street need to be tried, not too much to eat, and there are still many flavors of tenderloin grilled cakes.

Osmanthus sauce loin grilled cake.

Flowers and plants can be used as raw materials for food, and osmanthus is no exception.

Ingredients Preparation Home Cooking:

Appropriate amount of tenderloin, osmanthus paste, starch, egg, starch, salt and pepper, cooking wine, Japanese bread flour.

Methodological steps. 1. Wash and dry the tenderloin, cut it into thick pieces, and pat the loose meat with the back of a knife;

2. Then add salt and pepper powder, and marinate the cooking wine for half an hour;

3. Pat the tenderloin steak with a layer of starch first, then dip it in egg wash, put it in breadcrumbs and pat it well;

4. Then put it in a frying pan with hot oil, fry over low heat until golden brown, and then serve;

5. For another effect, add a little water, osmanthus sauce, light soy sauce and water starch, mix thoroughly, and pour it on top.

Tip: The final sauce can be drizzled over the steak or dipped in it.

Electric pan pan-fried tenderloin grill cake.

Electric baking pans are generally used to make cakes, sometimes as an iron plate, and it is also good to fry some meat.

Preparation of ingredients. Seasonings such as tenderloin, soy sauce, cooking wine, chili powder, cumin powder, salt and pepper powder, oil, salt, etc.

Methodological steps. 1. Wash the tenderloin and cut it into slices, then marinate it with an appropriate amount of seasoning;

2. Brush the oil after preheating the electric baking pan, then put the meat slices into the electric baking pan, cover and heat for 3 minutes;

3. Fry one side until golden brown, then turn over and fry the other side.

The practice of street tenderloin steaks.

Preparation of ingredients. 400 grams of flour, half a pound of tenderloin, 4 grams of yeast, appropriate amount of lettuce, salt, sugar, cooking wine, starch, custard powder, pepper, sesame oil.

Methodological steps. 1. Slice the tenderloin, add salt, sugar, cooking wine, starch and pepper and mix well;

2. Then add fried chicken powder, sesame oil and refrigerate for a few hours;

3. Add yeast and water to the flour and knead the dough into a dough for fermentation, roll it into a large dough sheet, and brush it with a layer of sesame oil;

4. Then fold it three times, roll it out again, roll it into long strips and cut it into small pieces, then knead it into small balls, roll it into a round cake and fry it for later use;

5. After the tenderloin is marinated, add custard powder and mix well, then put it in an oil pan and fry it until golden brown, sprinkle with cumin, chili powder, etc.;

6. Then cut the fried dough in half, add lettuce leaves, and the tenderloin is ready to eat.

Tip: The tenderloin needs to be marinated in advance, and the custard powder can be dispensable.

Steps to make the tenderloin grill.

Dissolve the yeast in warm water and let it sit for a while.

Pour the yeast water into the flour and stir it with chopsticks to form a flocculent.

Knead the flour into a dough with your hands.

Wash the tenderloin and cut into strips.

Beat in an egg white.

Add an appropriate amount of sugar, salt, and cooking wine.

Add an appropriate amount of starch and marinade, stir well, marinate for 1 to 2 hours and take out the fermented dough, and roll it out into thin sheets.

Pour 20g of vegetable oil into 20g of flour and stir well to become a puff pastry Pour the puff pastry on the dough sheet and spread evenly.

Roll the dough sheet from one end and roll it into a cylindrical shape.

Divide the cylindrical dough roll into several small portions.

Take one of the servings and pinch both ends tightly.

Stack the ends in the middle and form a round.

Close the mouth downwards and roll it out into a circle with a rolling pin.

Similar to the technique of pinching buns, the round dough is kneaded.

Close the mouth down again, press flat and roll out the cake into a round shape with a rolling pin.

Put an appropriate amount of vegetable oil in a frying pan, put the cake blank in after the oil is warm, and cook over medium-low heat until both sides are golden brown and drain the oil for later use.

Then pour the appropriate amount of starch into the marinated loin, so that each piece of loin is evenly stained with starch, if you want to have a better effect, just dip the starch one by one, put more oil in the fryer, after the oil is hot, the starch-coated tenderloin will be fried in the pan until it changes color, then remove and drain the oil for later use.

Put the cooked cake crumble in the oil pan and fry it until golden brown.

Remove and place on blotting paper.

Pour the drained tenderloin into the pan and fry until cooked.

Remove and sprinkle with an appropriate amount of paprika and cumin powder and stir well.

Take a loaf and split it from the middle.

Add the washed lettuce and tenderloin.

1. Dissolve the yeast in warm water and let stand for a while.

2. Pour the yeast water into the flour and stir it into a flocculent shape with chopsticks.

3. Knead the flour into a dough by hand.

4. Wash the tenderloin and cut into strips.

5. Beat in an egg white.

6. Add an appropriate amount of sugar, salt and cooking wine.

7. Add an appropriate amount of starch and marinade, stir well, and marinate for 1 to 2 hours.

8. Take out the fermented dough and roll it out into thin sheets.

g Pour 20g of vegetable oil into the flour and stir well to make a puff pastry.

10. Pour the puff pastry over the dough sheet and spread evenly.

11. Roll up the dough sheet from one end and roll it into a cylindrical shape.

12. Divide the cylindrical dough roll into several small portions.

13. Take one of the servings and pinch both ends tightly.

14. Stack the two ends in the middle and harvest into a circle.

15. Close the mouth downwards and roll it out into a circle with a rolling pin.

16. Similar to pinching buns, knead the round dough.

17. Close the mouth down again, press the flat and roll it out into a round cake with a rolling pin.

18. Put an appropriate amount of vegetable oil in a frying pan, put the cake blank in after the oil is warm, and sear it over medium-low heat until golden brown on both sides.

19. Drain the oil and set aside.

20. Then pour an appropriate amount of starch into the marinated loin, so that each piece of loin is evenly stained with starch, if you want to have a better effect, just a piece of starch operation, I am in a hurry, directly stirred, the effect is not very good.

21. Put more oil in the fryer, and when the oil is hot, fry the starched tenderloin in the pan until it changes color.

22. Drain the oil and set aside.

23. Put the cooked cake blank into the oil pan and fry it until golden brown.

24. Remove and put on oil blotting paper.

25. Pour the drained tenderloin into the pan and fry it.

26. Remove and sprinkle with an appropriate amount of chili powder and cumin powder, and stir well.

27. Take a loaf of bread and split it in the middle.

28. Add the washed lettuce and tenderloin, let's go.

Ingredients: 400 grams of flour, 250 grams of tenderloin, 25 grams of lettuce.

Excipients: appropriate amount of vegetable oil, 2g of sugar, 5ml of pepper cooking wine, appropriate amount of starch, appropriate amount of chili powder, appropriate amount of cumin powder, appropriate amount of salt.

Production steps: 1. Cut the tenderloin into thin slices, add salt, sugar, cooking wine, starch and pepper and mix well, then add fried chicken powder and custard powder to marinate and mix for 1-2 hours.

2. Add yeast water to the flour and form a dough to ferment for later use, knead evenly again; Roll out the dough into large square pieces, brush it with a layer of sesame oil, and fold it three times up and down.

3. Fold the dough on the left and right, like a quilt, roll out the dough into large square slices again, then roll it into long strips and cut it into equal pieces; Each point is sealed on both sides and pinched and arranged into small round balls; Gently roll out the round cake and make it all in turn; Then cover with plastic wrap and let stand for 15 minutes.

4. Put a little oil into the pan and turn over the round cake after one side is set, until the golden cake is cooked on both sides; Heat the oil in a pan, fry the meat slices until golden brown, put it on the blotting paper to absorb the oil, sprinkle with an appropriate amount of chili powder and cumin powder and mix well.

Ingredients: dough cake, chicken loin (chicken breast), lettuce.

Excipients: sweet noodle sauce, oil chili, cumin, salt, cooking wine, soy sauce, lake.

Method: 1. Slice the chicken tenderloin with cooking wine, soy sauce, salt and starch for 20 minutes 2. Put oil into the pan until 5 is hot, and then turn to a simmer until the fried cakes are golden brown and crispy on both sides;

3. The remaining oil of the fried cake is fried in the oil pan with chopsticks one by one;

4. The fried cake is crispy on both sides, and the oil is controlled for later use;

5. Fry the chicken tenderloin and set aside;

6. Open 1 4 mouths of fried cakes with a knife;

7. Add lettuce, chicken loin, oil chili, sweet noodle sauce and sprinkle an appropriate amount of cumin powder to the cake in turn.

Ingredients for beef tenderloin steak:

Ingredients: 200 grams of beef tenderloin.

Seasoning: 10 grams of butter, 2 grams of salt, 1 gram of pepper, 10 grams of spicy soy sauce, 30 grams of vegetable oil Beef tenderloin steak Features:

The taste is fragrant, charred on the outside and tender on the inside.

Preparation of beef tenderloin steak:

1.Remove the tendons of the tenderloin, use a knife to pat a cake 10 cm long and 1 cm thick, gently smash the meatloaf with the back of the knife, then use a knife to round the meatloaf, chop evenly on the meat chop with the tip of the knife to avoid shrinking when frying, and sprinkle pepper and refined salt on both sides.

2.Put oil into the frying pan, burn until it is 90% hot, put the loin in, fry it on both sides until golden brown, decant the oil, put in the butter and fry it slightly, cook it with spicy soy sauce, put in the gravy, and fry it slightly (it is advisable to burn the outside and tender the inside, and there is blood juice in the middle).

Tips for making beef tenderloin steak:

1.When the tenderloin is ready, put the meat steak on a plate, and serve with vegetables such as french fries, boiled beetroot, and boiled carrots on the sides of the tenderloin.

2.Due to the frying process, about 500 grams of vegetable oil need to be prepared.

How to marinate the meat of the tenderloin grill qishi is not troublesome, salt or add some other Just prepare the egg mixture and flour and wheat bran when frying It is floured first, then the eggs are coated, and finally the wheat bran.

Ingredients recipe calories: kcal).

The main ingredient is 2 catties of pork tenderloin.

Methodological steps.

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.

end precautions.

If you use lamb and other raw materials, you can add cumin to the seasoning to make it taste even more beautiful!

Ingredients: 400 grams of flour, 250 grams of tenderloin, 25 grams of lettuce.

Fold the excipients in this paragraph.

Vegetable oil: Appropriate amount, sugar, 2g

Pepper cooking wine 5ml

Starch to taste Chili powder to taste.

Cumin powder to taste Salt to taste.

Collapse the steps for making this paragraph.

1. Cut the tenderloin into thin slices, add salt, sugar, cooking wine, starch and pepper and mix evenly, then add fried chicken powder and custard powder to marinate for 1-2 hours;

2. Add yeast water to the flour and form a dough to ferment for later use, knead evenly again; Roll out the dough into large square pieces, brush it with a layer of sesame oil, and fold it three times up and down.

3. Fold the dough on the left and right, like a quilt, roll out the dough into large square slices again, then roll it into long strips and cut it into equal pieces; Each point is sealed on both sides and pinched and arranged into small round balls; Gently roll out the round cake and make it all in turn; Then cover with plastic wrap and let stand for 15 minutes.

4. Put a little oil into the pan and turn over the round cake after one side is set, until the golden cake is cooked on both sides; Heat the oil in a pan, fry the meat slices until golden brown, put it on the blotting paper to absorb the oil, sprinkle with an appropriate amount of chili powder and cumin powder and mix well.

Tenderloin steak cake is a traditional Shandong snack, the cake is crispy on the outside and tender on the inside, and the meat is fragrant but not greasy.

IngredientsThe following ingredients are used to make a tenderloin patty.

Pie: a few grams of tenderloin, a round cake, a slice of lettuce, two slices of cut oval cucumber, sweet pasta sauce, cumin powder, chili powder.

Packaging: A paper pouch printed with the logo of the tenderloin patty, a plastic bag (you can do it casually, if you want to be environmentally friendly, you don't need it).

Method 1First, take the tenderloin and fry it in a pan of boiling oil for an appropriate amount of time, then remove it and put it on the iron mesh 2Take the round cake and fry it in a pot of boiling oil, take out 3 after 2 3 minutes

Use a spoon to open a round cake from one place, about 120°4Use a brush to dip a little sweet noodle sauce into the inside of the cake and spread it evenly, and put a piece of lettuce and two slices of cucumber into the cake with an edible iron clip 5Use a food iron clip to pick up the tenderloin and put it into the cake, and press it appropriately (not with force, otherwise...).You know), when the meat is full 6

Sprinkle with cumin powder and chili powder (if you like spicy food, put chili powder, tell the proprietress in time, otherwise what will happen to see one of the types in the basic profile).

7.Clamp the cake with a food iron clip and put it in a paper pouch.

Hand-grilled beef patty Ingredients: first-class flour, selected beef (marinated in secret recipe), high-grade salad oil.

I don't know the rest of the production steps.

It's very simple, similar to our Taishan fire burning method. It's just that no spices are added. If you have a local fire shop, you can directly order it with them, it is very cheap, and you have to show that you use it for the loin.

If you don't have a fire shop, you have to make your own cakes, the first dough is the same as the steamed trowel, you can use a charcoal oven or an electric oven, if you eat it yourself, you can also use an electric baking pan, it is slow to make and not as beautiful as the oven. Roll the dough into steamed bread, roll it out into a cake blank without any spices and salt, and bake it directly until golden brown. You'll fry the tenderloin!

Then brush the sauce and put the natural powder and it's OK.

Tenderloin cake Preparation of vegetable cakes: dough, oil.