Where can I learn how to make tenderloin sandwiches ?

Tenderloin sandwich.

Anhui Bengbu specialty, from the introduction of the car to sell pulp flow, not on the elegant hall. But it is indeed sought after by a large number of young people (especially girls), and almost all Bengbu people have eaten it, and its preparation method is as follows:

1. Bake a few round pieces of baked cakes with good noodles (usually buy two pieces), or use the method of making shortbread, which must have green onions and sesame seeds;

2. Use good tenderloin and cut it into slices, not too thick, otherwise it will not taste good. Cut, it is better to dip the tenderloin a little personal preference.

3. Sandwich the fried tenderloin into the baked cake with butter in sliced bread.

This can be eaten, the taste is self-evident, you can go to Bengbu to taste it, everywhere. There are people selling baked cakes and fried tenderloin everywhere in other places, but only the people of Bengbu creatively combine them together, and use sweet sauce to perfectly combine the two to create a new snack!

I am doing snack promotion, the key to this project is to make cakes and sauces, there are certain technical essentials, and the specific ones cannot be advised!

Every time I go to the street, I go to eat it, and the taste is really good, and it is not difficult to make.

First of all: 300 grams of flour, 20 grams of baking powder, appropriate amount of warm water.

Melt the baking powder with warm water, pour it into the flour, and mix it with your hands to form a dough with moderate firmness and softness. Cover with a cloth and wake up 40--

If you want to make Guilin rice noodles, I can teach you.

Have you learned how to make tenderloin sandwiches?

1. Tenderloin patty is a traditional Anhui snack that originated in Huaibei City, Anhui Province. At present, it has spread to most cities in China, such as Beijing, Shanghai, Guangzhou, Xinjiang, Ningxia and Northeast China. Especially in the areas of Jiangsu, Shandong, Henan and Anhui.

2. Founded in 2006, Beijing Weixuan Catering Management is a large-scale comprehensive catering organization. It is a comprehensive brand organization involving catering brand operation, project technology research and development, catering entrepreneurship training, catering store operation, brand project promotion, and brand planning.

3. Beijing Weiwei Xuan Catering takes "escorting small and medium-sized catering investors" as its mission. Adhering to the service concept of "carrying trust and helping success", adhering to the team concept of "self-confidence, enterprising, dedication and health", and consistently implementing the business philosophy of "self-improvement, virtue, integrity-based".

Tenderloin patties - this is our street food.

It is sold on the streets and alleys in the morning and evening, and it is a favorite delicacy of children.

The crispy dough is sandwiched with slices of meat with the fragrance of cumin, and the more you eat it, the more addictive it becomes.

However, the hygiene of the outside is really unreassuring, as long as you are willing to take the time, you can make delicious street food --- tenderloin patties at home.

Ingredients: Ingredients: 400 grams of flour 250 grams of tenderloin Ingredients: 4 grams of yeast Lettuce Appropriate amount.

Excipients: Salt Appropriate Amount Sugar 2 grams Pepper 1·5 grams Starch Appropriate amount Fried chicken powder Appropriate amount Custard powder Appropriate amount Chili powder Appropriate amount Cumin powder Appropriate amount Sesame oil appropriate amount.

Production Steps:1Thinly slice the tenderloin, add salt, sugar, cooking wine, starch and pepper and mix well.

2.Add the fried chicken powder.

3.Add a scoop of sesame oil.

4.Mix evenly, refrigerate for 3-5 hours and marinate.

5.Flour add yeast and an appropriate amount of water (the okara I used) and stir.

6.and rise into a smooth dough.

7.Remove the leavened dough.

8.Knead well again.

9.Roll out the dough into large cubes.

10.Brush it with a layer of sesame oil.

11.Then fold up and down three times.

12.Fold it on the left and right, like folding a quilt.

13.Roll out the dough again into large squares.

14.Then roll it into long strips.

15.Cut into equal pieces.

16.Each point is sealed on both sides and pinched tightly into a small round ball.

17.Gently roll out the round cakes and make them all in turn.

18.Put the pan slightly to a little oil and put the round cakes.

19.Turn over after one side is set.

20.Cook until the golden cake is cooked on both sides.

21.At this point, remove the marinated tenderloin and add a spoonful of custard powder.

22.Heat oil in a pan and fry the meat slices until they are filled.

23.Fry until golden brown, take it out and place it on blotting paper to absorb the oil.

24.Sprinkle with an appropriate amount of chili powder and cumin powder and mix well.

25.Take a small cake and fry it in a pan until golden brown.

26.Place the cake on blotting paper to absorb the oil.

27.Cut the dough in half.

28.Add a lettuce leaf and a portion of tenderloin to serve.

Tips: The tenderloin should be marinated in advance so that the fried tenderloin will have a taste.

If you don't have custard powder, you don't need to add it without affecting the taste.

Finally, the dough can also be fried without frying, and it is just as delicious as adding tenderloin.

Ratio of loin patty: 500 grams of flour, 250 grams of water (200 grams of water for 1 egg can also be used), 5 grams of yeast powder, 4 grams of baking powder.

Oh, and you're sure it's soft when you soak it in oil.

1. First of all, bake the cakes in advance.

2. Rinse the fresh lettuce with water and set aside.

3. Put the tenderloin in a hot pan and fry until ready to use.

4. Then put the pre-prepared cakes into a pan and heat them so that the cakes will not be so cold.

5. Take a ham sausage, remove the skin of the ham sausage, and cut it into sections for later use.

6. Then take out the heated cake and cut it from the middle with a kitchen knife, but not completely.

7. Finally, spread the sauce and various ingredients evenly on the cake, then add ham, tenderloin and lettuce in turn, and the delicious tenderloin sandwich is ready to enjoy.

1. Ingredients: 400g of flour, 250g of lead meat, 4g of yeast, appropriate amount of oil, appropriate amount of salt, 2g of sugar, 5ml of pepper cooking wine, 20g of fried chicken powder, 5g of custard powder, appropriate amount of starch, appropriate amount of chili powder, appropriate amount of cumin powder, appropriate amount of lettuce.

2. 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 for 1-2 hours.

3. Add yeast water to the flour and ferment the dough for later use.

4. Knead evenly again.

5. Roll out the dough into a large rectangular piece of pieyan.

6. Brush it with a layer of sesame oil.

7. Then fold it up and down.

8. Fold it on the left and right, like folding a quilt.

9. Roll out the dough again into a square dust slicer. Roll into long strips.

10. Cut into equal pieces.

11. Seal and arrange each point into a small round ball.

12. Gently roll out the round cake and make all of them in turn.

13. Then cover with plastic wrap and let stand for 15 minutes.

14. Put a little oil in the pan and put it into the round cake.

15. Turn over after one side is set.

16. Until the golden cake on both sides is cooked.

17. Heat oil in a pan and fry the meat slices until possible.

18. Fry the golden brown and take it out and put it on the oil blotting paper to absorb the oil.

19. Sprinkle with an appropriate amount of chili powder and cumin powder and mix well.

20. Take a small cake and fry it in an oil pan until golden brown.

21. Put the cake on the oil blotting paper to absorb the oil.

22. Divide the dough.

23. Take a piece of lettuce and put it on the fried tenderloin.

24. Serve by sandwiching it into the dough.

How is the tenderloin patty made? Tenderloin patty is a common snack on the streets and alleys, which first originated in Anhui. To put it simply, it is a round dough that has been fried in a pan and then sandwiched with oiled tenderloin. How to make tenderloin patties?

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

Here's how it works::

1. First take the tenderloin and fry it in a boiling oil pan for an appropriate time, then take it out and put it on the iron net, drain some oil. People who are afraid of oil can also use paper to suck the oil a little.

2. Then take the round cake and fry it in a boiling oil pan, and take it out after 2 to 3 minutes.

3. Use an edible iron clip to open a hole in the round cake from one place, and the size is about 120°

4. Use 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.

5. Use an edible iron clip to take the tenderloin and put it into the cake, press it appropriately, and when the meat is full, put it according to your own needs.

6. Sprinkle with cumin powder, paprika, and your favorite seasoning.

7. Clamp the cake body with an edible iron clip and put it in a paper pouch. Or if you eat it yourself at home, you can put it on a plate.

IngredientsThe following ingredients are used to make a tenderloin patty Body: several grams of tenderloin, a round cake, a slice of lettuce, two slices of cut oval cucumber, sweet paste, cumin powder, chili powder. Packing:

A paper pouch with the tenderloin patty logo and a plastic bag (you can do it yourself, don't use it if you want to be environmentally friendly).

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

Use a cooking iron clamp to open a round cake from one place, the size is 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 to eat spicy chili powder, tell the proprietress in time, otherwise what will happen to see the type in the basic introduction) 7Clamp the cake with a food iron clip and put it in a paper pouch. Immediately after the proprietress said "Walk slowly", the delicious and affordable tenderloin patty that Jiyi people must eat every day to fill their stomachs and enjoy the tenderloin is ready.

In the end, you choose whether to put it in a plastic bag, and most students still choose to put it in a plastic bag.

Process critical. 1.Cake (45nm process). Don't fry it for too long, otherwise the inside of the cake will become crispy, losing its crispy effect on the outside and tender on the inside 2Meat (32nm process). The meat is fried on the same day to prevent stomach upset from affecting the students' studies.

Ingredients: Grilled cakes, chicken tenderloin, lettuce.

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

Method: 1. Slice chicken tenderloin with cooking wine, soy sauce, salt and starch for 20 minutes; 2. Add oil to the pan until 5 is hot, then turn to a simmer and fry the cakes until 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.

Chop the meat into minced meat, when 9 into virtue, put some plum vegetables in it, continue to chop, very delicious, my mother-in-law often get me and the baby to eat.

It's similar to how you make a homemade meatloaf!!

Flour, eggs, baking powder, Angel yeast, mix well and knead the dough, after the dough is kneaded, pull it into a small dough, knead the dough round, roll it out into a long strip with a rolling pin, sprinkle pepper powder on it, sprinkle pepper powder on it, salt it appropriately, smear it with a little oil, roll it up the strip noodles, press it from the side, roll it into a cake shape, put it in the electric baking pan, the time is in your own hands, there is one on the electric baking pan. Cut the tenderloin into slices about 3 cm wide and 5 cm long (you can control the size according to your preference) marinate with cooking wine, pepper, Sichuan pepper powder, salt, soy sauce, green onions, ginger and garlic, sesame oil, sugar, chicken essence for 10 minutes, heat a frying pan (other pots are also OK), put a few drops of oil in it, put the tenderloin in the pan and fry for about 1 minute, turn over and fry for another 1 minute, remove from the pan. Continue to put an appropriate amount of oil, stir-fry with some large green peppers, and put a little soy sauce, minced garlic, sugar, salt, and a small amount of white vinegar in the green peppers according to your preferences, stir-fry for 2 minutes, and sandwich them in the bun with the tenderloin, OK.

Depending on the taste, lettuce and the like can be sandwiched).

Put the flour and tenderloin sauce in a pan over high heat for 5 minutes [**I].

Ingredients: 750 grams of pork tenderloin, seasoning: 60 grams of egg white, 1 gram of salt, 10 grams of cooking wine, 10 grams of soy sauce, 1 gram of five-spice powder, 1 gram of green onion, 5 grams of sesame oil, 10 grams of sugar, 25 grams of pea starch, 75 grams of vegetable oil.

Method 1The tenderloin is cut into a round stick shape, the top is cut into centimeter thick slices, each loin is patted with a knife to form a round copper coin, and then put it in a bowl, add salt, egg white, cooking wine, starch and mix and starch to set aside.

2.Heat the wok on the heat, first put in the cold oil and slide the pan, pour out, then put about 50 grams of oil, row the tenderloin in the pan piece by piece, fry it on both sides until yellow, then add 250 grams of oil, after the tenderloin is fried, pour it into a colander and drain the oil.

3.Leave a little base oil in the original pot, cook cooking wine, add soy sauce, sugar, and 25 ml of stock, after boiling, pour the tenderloin into the pot, turn it over a few times, collect the thick soup, and then take the pot half off the fire, quickly put in the chopped green onion, five-spice powder, and then turn it over a few times, pour in sesame oil and push it evenly, and put it on a plate.

Method 2: 150g pork tenderloin, half a zucchini, 5 cherry tomatoes, oyster sauce, light soy sauce, cooking wine, black pepper, olive oil, cooked white sesame seeds.

Method 1Cut the tenderloin into slices of about 1cm.

2.Mix well with 1 tablespoon of oyster sauce, 1/2 tablespoon of cooking wine, and ground black pepper, then mix well with 1/2 tablespoon of olive oil and marinate for 5 minutes.

3.Brush the zucchini, cut the skin in half, then cut into thin slices, and wash the tomatoes in half. Mix well with a little light soy sauce, black pepper and olive oil.

4.Spread the mixed vegetables on the matte side of the foil.

5.Spread the marinated tenderloin on top of the vegetables, cover the foil diagonally and wrap it. (Note that the ingredients in the foil bag should be kept flat).

6.Put it in a frying pan, cover it, heat it over medium heat, heat it for about 6 minutes, open the tin foil package and sprinkle it with white sesame seeds. (Note that the heat inside the tin foil bag is hot when you open it.)

Method 3, ingredients half a pound of tenderloin, a little salt, cooking wine, ginger, green onions, 2 tablespoons of char siu sauce, a little light soy sauce, a little cooked sesame seeds.

Method 1: Half a pound of tenderloin, batch 7-8 pieces horizontally, hammer with a rolling pin until about 3-4mm thick, a little salt, cooking wine, ginger, green onions, two tablespoons of barbecued pork sauce, a little light soy sauce and meat mix well, marinate for more than two hours until flavorful.

2. After the oven is preheated at 230°, bake in the oven for 15-18 minutes, during which the barbecue is turned over, brush it with a little honey with the juice of the marinated tenderloin, and sprinkle a little cooked sesame seeds after baking.