How do you make fried tenderloin? How to make fried tenderloin

Ingredients (4 servings).

Traditional Chinese medicine: 1 slice of ginger.

200g pork tenderloin Seasoning (1 tbsp wine, a small amount of salt and pepper) and sauce (soy sauce, sugar

2 tbsp vinegar, 1 tbsp wine and 1 tbsp sweet wine, 1 tsp ginger juice, 1 tsp sesame oil, 2 red peppers) a small amount of starch, 1 4 lettuce, a small amount of purple onion.

Method: 1. Cut the pork loin into thin slices and soak it in wine, salt and pepper.

2. Mix the ingredients well, remove the seeds of the red pepper, cut into thin pepper rings, and make a spicy pickle sauce.

3. Coat the pork tenderloin with starch. <>

4. Fry 3 pieces of land in medium temperature oil, fry them slightly, and take them out.

5. Increase the temperature of the oil and fry the tenderloin again until the surface is browned.

6. Take out the 5 and soak it in the soaked juice.

7. Put lettuce on the bottom of the plate, put the tenderloin on top of the lettuce, cut the purple onion into thin slices and place it on top of the meat.

8. Finally, sprinkle with shredded ginger.

Basic ingredients: 300 grams of pork loin. Oil, soy sauce, monosodium glutamate, Shao wine, pepper salt.

1. Cut the tenderloin into hob pieces and marinate it with soy sauce, Shao wine and monosodium glutamate.

2. Put oil in the spoon, fry the tenderloin pieces when it is 90% hot, and then put it in the oil when the oil temperature rises. (Dip pepper and salt when eating).

A few simple steps to make delicious fried tenderloin.

How to make fried tenderloin

From snacks to large tenderloin skewers! The smell of the school gate when I was a child!

Cut the chicken breast into thin slices, soak in baking soda and water for 10 minutes, wash it well, a spoonful of cooking wine, a spoonful of oyster sauce, half a spoon of ten ruined Qing three spices, and a little sugar.

The meat is tender and tender!! One bite is super satisfying!

1 spoonful of Orleans flour, 1/2 teaspoon of white pepper, 2 tablespoons of starch, grasp and marinate for 1 hour.

Skewer it with a skewer and fry it in a fryer until golden brown, remove it and sprinkle the chili noodles to eat.

Scoop up the feast and sprinkle chili noodles to eat.

String after string can't stop at all.

Sisters hurry up and do it, you will really fall in love!

Fresh pork tenderloin, sautéed peppercorn powder.

Cut the loin (about 1 cm) into slices and gently smash it with the back of a knife to make it taste better.

Cut into long strips thick with chopsticks (about 1 cm).

Put it in a bowl, add salt, light soy sauce, cooking wine, and shredded ginger and marinate for 30 minutes, stirring once in the middle to make it evenly flavored.

Egg mixture, flour, starch, stir into a homogeneous thin paste.

Remove the ginger and place in a prepared batter bowl without stirring.

Pour oil into the pan, and when it is hot at 7 on medium heat, fry the loin one by one until it is solidified (slightly yellow).

When the oil is 9 hot, fry it until golden brown.

1. The method of re-frying is used to make the mouth stuffy and achieve the effect of scorching on the outside and tender on the inside.

2. The fried tenderloin can be dipped in tomato sauce while it is hot, which has a better taste, and can also be used as an ingredient for Chinese burgers or spring cakes;

3. Fried food has a lot of fat content, which is not easy to digest, so you should do less at a time, eat less, and satisfy your cravings;

4. After the oil left over from frying is cooled, pour it into the oil bottle and seal it for preservation, and the sediment seeps out and pours out. And eat it in time, don't store it for a long time, and don't add fresh oil to reheat it repeatedly. Otherwise, it will not only seriously damage the nutritional value of the oil, but also produce a variety of toxic substances.

If you find that the color of the remaining oil has turned dark red, there is a strong astringency and a special "hala" smell, or a large amount of foam appears in the oil when heating the spine, and the viscosity of the oil increases after cooling, etc., it means that the oil has deteriorated and can no longer be eaten.

Ingredients: Pork tenderloin 125g.

Seasoning: 50 grams of egg white, 15 grams of starch (peas), 40 grams of lard (refined), 10 grams of salt and pepper, 20 grams of wheat flour, 10 grams of vegetable oil.

How to fry the tenderloin:

1.Remove the tendon from the loin, cut it into willow leaves for later use, put the loin in a bowl, add salt, starch, water, egg white and stir well, and add 10 grams of vegetable oil to mix thoroughly.

2.Sit on the oil spoon, spoon the loin one by one with four or five fires, move eight into the hot fire yesterday into golden brown, crispy on the outside and transparent on the inside, out of the spoon and serve the plate, with salt and pepper.

Soft frying of the tenderloin and high oil temperature are the keys to quick styling, otherwise the meat will dry out.

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

A few simple steps to make delicious fried tenderloin.

Ingredients: Pork tenderloin 125g.

Seasoning: 25 grams of cooking wine, 30 grams of starch (peas), 10 grams of salt and pepper, 50 grams of vegetable oil.

How to dry fry the tenderloin:

1.Add the starch to the same amount of water to make a hard paste. Remove the tendons from the tenderloin, cut into diamond-shaped pieces, mix well with cooking wine, put it in a hard paste and mix well.

2.Put the mixed tenderloin pieces into seventy percent hot oil and fry them until browned, then turn to a slight fire and soak them in the fry, then put them on a high fire, fry them until they are crispy, take them out and put them on a plate, and sprinkle them with pepper and salt.

A few simple steps to make delicious fried tenderloin.

1.Pork tenderloin cut into sections.

2.Put the sliced meat in a container and mix well with the dry starch.

3.Add water to starch to make water starch, add an appropriate amount of salt, pepper and cumin powder and mix well.

4.Pour the mixed water starch into the meat segments and grasp well.

5.Pour an appropriate amount of vegetable oil into the pot.