The recipe for fried tomato tenderloin, the recipe for tomato tenderloin

Cuisine and efficacy: private cuisine recipes for people working in low temperature environments recipes for strengthening the waist and kidneys and appetizing recipes for strengthening the spleen Process: Sauce roasted fried tomato loin Ingredients: Ingredients: 300 grams of lamb loin.

Excipients: 25 grams of peas.

Seasoning: 50 grams of egg white, 10 grams of tomato paste, 40 grams of sugar, 10 grams of cooking wine, 10 grams of ginger ale, 50 grams of wheat flour, 60 grams of starch (peas), 40 grams of peanut oil, 5 grams of sesame oil, 2 grams of salt.

Deep-fried tomato tenderloin: golden in color, sweet and sour. ： 1.

Wash the lamb loin with tendons, pat it loose, sprinkle it with refined salt, ginger juice, cooking wine and soak it for a while, then paste it with flour, put the egg white into a bowl, beat it into a foam with chopsticks in one direction, add starch and mix thoroughly, and put the fresh peas into a pot of boiling water to cook.

2.Dip the lamb loin in the egg powder paste one by one, fry it in 50% hot oil until it is slightly yellow, and remove the yard plate.

3.Put the wok on the heat, pour oil and heat it, fry the tomatoes thoroughly, cook the cooking wine, add the clear soup, sugar, salt, thicken with water starch, pour in sesame oil, pour on the tenderloin, sprinkle with pea grains.

Tips for making fried tomato tenderloin: Because there has been a frying process, you need to prepare about 1000 grams of peanut oil.

How to cook tomato tenderloin?Add the chicken and cut it into cubes, then marinate it with pepper for ten minutes, anyway, beat in two eggs, a spoonful of flour, two spoons of starch and water, stir well, fry in a pan, remove it and stir it well with tomato sauce and eat. ，

Tomato loin is made by cutting pork loin into small pieces and marinating it for half an hour with salt, cooking wine, starch and other seasonings.

Wash the tomatoes and cut them into small pieces, and cut the green and red peppers into small pieces for later use. Heat the pan with oil and pour the marinated pork tenderloin into the pan and fry until golden brown on both sides. Put the minced ginger and garlic into the pot and stir-fry until fragrant, then add the chopped tomatoes and green and red peppers and stir-fry well.

Add a bowl of water, bring to a boil, add an appropriate amount of salt and sugar to taste, and cook until the soup is thick. Finally, put the fried pork tenderloin in the boiled tomato sauce and stir-fry evenly. This makes a delicious tomato tenderloin ready.

It should be noted that attention should be paid to the control of the heat during the cooking process, so as not to harden the tenderloin or paste the tomato in the pot. At the same time, tomatoes contain acidic substances, and sugar and salt should be added in moderation when cooking to neutralize the sourness. In addition, do not blanch for too long to avoid the meat becoming oldYou should also pay attention to the heat when boiling tomatoes, as overcooking them will affect the taste.

The precautions for making tomato tenderloin are the source items

1. Buy ingredients. Fresh pork tenderloin and ripe tomatoes are used to ensure the quality of the ingredients.

2. Cut the meat. Cut the pork loin into slices about 1 cm thick, and the size of the meat slices should be even so that it is not cooked unevenly.

3. Blanch. Blanch the sliced pork tenderloin in boiling water, boil until it changes color, remove the water and set aside.

4. Cooking. Heat the pan with cold oil, add green onions, ginger and garlic, pour in the chopped tomato pieces after stir-frying, add a small amount of salt and sugar, cook until the tomatoes are ripe and soft, then add the blanched tenderloin slices, stir-fry a few times over high heat, then turn to a small noisy state fire and simmer for about 5 minutes, so that the tenderloin slices can fully absorb the tomato juice.

Fried tomatoes (tomatoes).

Tomatoes to taste.

Accessories. Glutinous rice flour.

Amount. Breadcrumbs.

Amount. Seasoning.

Salt. Amount.

Pepper. Crumb.

Preparation of fried tomatoes.

1.Wash the tomatoes and remove the stems, cut the top with a cross knife, put them in hot boiling water, blanch them and peel them. Cut into small pieces 3-4 cm long and 1-2 cm wide (you can choose any size).

2.Put the tomato cubes in a seasoning bowl, sprinkle with a pinch of salt and pepper, grasp well, and set aside.

3.Beat the eggs, and place the glutinous rice flour and breadcrumbs in separate bowls for later use.

4.Put oil in the oil pan, boil until 5 is hot, take the tomato pieces and stick a layer of glutinous rice flour, then a layer of egg liquid, and then a layer of breadcrumbs, and put them into the oil pan. Fry for a while and turn over. After both sides are golden, remove them, drain the oil, and serve on a plate.

Cooking skills. 1. It is best to use glutinous rice flour, because glutinous rice is more crispy and fragrant after frying. If not, flour can also be substituted.

2. After sticking the breadcrumbs, you can gently press them to make the bran stick more solid.

3. Put less salt and not too much, so as to bring out the sour taste of tomatoes, and add the aroma of pepper, and the taste is very good.

Fried tomatoes. It's nothing more than making a tomato clip.

It's the same as making lotus root clips.

Mix a little batter and put the eggs.

Insert your favorite meat or other stuff in the middle of the tomato clip.

Then hang a thin layer of paste on the surface.

Then put it in a frying pan to set.

Then take it out and fry it again.

Stir-fry a little sweet and sour condiment and pour it on top.

Ingredients: 150g pork tenderloin.

Excipients: onion 10g, magnolia slices 10g, egg 75g, wheat flour 15g, breadcrumbs 100g.

Seasoning: 30 grams of tomato paste, 1 gram of salt, 1 gram of cooking wine, 10 grams of starch (peas), 1 gram of Sichuan pepper, 25 grams of sugar, 5 grams of vinegar, 1 gram of monosodium glutamate, 2 grams of ginger, 50 grams of peanut oil.

Preparation of tomato tenderloin:

1.Cut the tenderloin into large thick slices of about centimeters, cut the onion and water magnolia slices into small cubes, beat the eggs in a bowl and mix thoroughly.

2.Dip the loin slices in flour, then dipped in eggs and bread crumbs; Add starch and water to make a sauce for later use.

3.Put a large amount of oil in the spoon, and when it is hot, fry the tenderloin slices in the oil until golden brown, take them out, and cut them into long barcodes on a plate.

4.Put the bottom oil in the spoon, when the oil is hot, put the green onion, magnolia slices, peas, ginger and garlic into the spoon and stir-fry it, add tomato sauce and soup, and then put sugar, vinegar, refined salt, cooking wine, monosodium glutamate, pepper water boiled and thickened with starch, poured oil on the fried loin.

Ingredients: 2 tomatoes, 200 grams of tenderloin, 1 carrot, salt, ginger Method 1, pick two ripe tomatoes, wash and peel.

2. Wash the tomatoes and cut them into small pieces, wash and slice the carrots, and cut the ginger into minced pieces for later use.

3. Wash the pork and remove the fascia.

4. Cut the tenderloin into thin slices, add an appropriate amount of water, starch and salt, and marinate for 10 minutes to make the meat slices fully absorb the water and be more tender.

5. Put a small amount of oil in the pot, then add tomato slices and minced ginger and stir-fry together.

6. Add an appropriate amount of a small bowl of water or stock and simmer for 5 minutes.

7. Boil the water, blanch the meat slices and carrot slices, and add a small amount of salt (no need to put chicken powder is already very fresh, pregnant women should eat less or no chicken powder, MSG and other items).

8. After simmering for 2 minutes, turn off the heat, and sprinkle the thick tomato juice with chopped green onions.

Today, I would like to introduce you to a good and delicious snack, which is this dry-fried tenderloin, many people may say that fried food should be eaten sparingly.

It's true that fried food is not very good, especially this meat food, but it's so delicious that I can't control my mouth, I just want to eat it!

However, for the fried snacks on the market and on the streets, you will feel that there are many unhygienic places, and you should eat less of these, to be honest, it is indeed a little unclean! So, here is a brief introduction to the home-cooked method of this dry-fried tenderloin, so that you can eat it with confidence.

Dry-fried tenderloin, from this name we know, it is made of this pork tenderloin as the main ingredient of a special delicious snack, this tenderloin, like pork, has a good warming and nourishing effect, in ordinary life, it can be eaten, and it is also a high-protein food.

However, it should be noted that this pork should be eaten less for people with damp heat and phlegm stagnation and external infections, as well as people with obesity and high blood lipids, as well as patients with high blood pressure.

So let's take a look at the specific method of this dry-fried tenderloin! First of all, you need to prepare these ingredients: 250 grams of pork tenderloin, 100 grams of flour, 1 egg, 50 grams of starch, appropriate amount of cooking oil, a small amount of cooking wine, a small amount of pepper, 2 grams of salt, etc.

Then, you need to wash the tenderloin, cut it into slices about two centimeters wide, and then marinate it, you need to add some seasonings such as salt, pepper, cooking wine, etc., mix well, and set it aside to marinate for more than ten minutes, so it's almost done!

Next, you also need to use this egg liquid, flour, starch, etc., to add it to the meat, stir it evenly into a paste, and then set aside.

Finally, start to heat the pan and put oil, you need to put more oil, and when the oil is warm, you can put the mixed loin into the oil pan for frying, probably until the skin begins to solidify, and you can take it out.

Then, wait for the oil temperature to rise to almost 7 percent hot, and then re-frry, at this time, you need to fry until golden brown, and then take it out.

When eating, we can also mix some salt and pepper, which is even more delicious! How's it going, have you learned this delicious dry-fried tenderloin? Isn't it simple?

Looking at this dry-fried tenderloin with a golden color and a crispy and charred skin, I just drooled non-stop, so the feeling in my mouth is also thin and crispy, and the meat strips are tender.

Finally, let's talk about some points that need to be paid attention to, when we are frying something, we must pay attention to it, we must put more oil, and we must not be reluctant to put oil, otherwise the fried food will not be delicious!

And this oil must be hot, otherwise the oil is not warm enough to fry the food. And, of course, this tenderloin, be sure to pick up fresh meat at the supermarket.

Preparation of ingredients.

Pork loin, salt, starch, pepper, chicken essence, starch, flour, eggs, salt and pepper, oil to taste.

Methodological steps. 1. Cut the tenderloin into thin strips, add salt, chicken essence and pepper and marinate for 1 hour;

2. Beat the eggs into a bowl, add starch and a little flour and mix well to form a batter;

3. Pour more oil into the pot, boil until it is 8 hot, put the tenderloin into the batter and dip it evenly and fry it in the pan;

4. Fry until golden brown, remove from the pan, sprinkle with some salt and pepper and serve.

Tips: Fry the inside on low heat to avoid being scorched on the outside and undercooked on the inside.

Homemade method of soft-fried tenderloin.

Preparation of ingredients. 500 grams of tenderloin, 1 egg white, 50 grams of flour, 100 grams of starch, salt, 1 tablespoon of chicken essence, 1 teaspoon of pepper, 5 grams of baking powder, appropriate amount of vegetable oil.

Methodological steps. 1. Clean the loin, then cut it into small strips, soak it and squeeze it dry;

2. Then add an appropriate amount of salt, chicken essence and pepper, mix well and marinate for 15 minutes;

3. Mix starch and flour according to 2:1, then add baking powder and mix well, then add egg white;

4. After stirring, add an appropriate amount of water, stir into a batter, put the marinated meat into the batter and mix well;

5. Then add a little cooking oil and mix well, boil the oil in the pot until it is 5 hot, put in the meat strips, and fry over low heat;

6. After the shell becomes hard and yellow, remove it and set aside, after all the meat is fried, the oil temperature is raised to 7 percent, and it can be fried again.

Tip: Re-frying once will make it less oily, and the crust will be crispier, so that it will be charred on the outside and tender on the inside.

Simple to make soft-fried tenderloin.

Preparation of ingredients. Tenderloin, salt, black pepper, cumin powder, dry starch, wet starch, vegetable oil, cooked sesame seeds.

Methodological steps. 1. Cut the tenderloin into sections, put it in a container, add starch and mix well;

2. Add water, salt, pepper and cumin powder to the starch in a small bowl, mix well, pour into the meat and mix well;

3. Pour an appropriate amount of vegetable oil into the pot, cook until it is 6 hot, and fry the meat segments well;

4. After the meat is fried, the oil in the pot is heated to 8 percent, and then the sesame seeds can be sprinkled with sesame seeds.

Tip: Cooked sesame seeds should be crushed and then used, so that the taste is more fragrant.

A few simple steps to make delicious fried tenderloin.

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

To prepare the tomato tenderloin: 1 5 Pork loin cut into strips (the thickness of the child's little finger), mince the garlic seeds, and mince the green onions. Tomatoes diced.

2 5 Put the sliced pork loin, add a small amount of salt, white pepper, cooking wine until the pork loin is sticky, and marinate for about 10 minutes.

3 5 Pat the marinated pork loin with dry starch and pat it well, shaking off the excess starch.

4 5 Add cooking oil to the pot, heat the oil and fry the pork loin until it changes color and take it out, re-add the cooking oil to the pot, the oil temperature is heated until it is hot, pour in the fried pork loin and fry it until golden brown, remove and drain the oil.

5 5Add the chopped green onion and minced garlic to another oil pan and stir until fragrant. Pour in the diced tomatoes and sauté until juiced. Pour in a little light soy sauce (soy sauce is also available) and sugar and cook over high heat until bubbly, pour in the fried pork loin and stir-fry evenly.

The method is as above. <>

Tomato tenderloin.

This one is talking about pot wrapped meat.

Let's search for the method, this is not difficult.

Ingredients: 2 tomatoes (3 small ones), 200 grams of pork tenderloin (beef and lamb are also fine), appropriate amount of celery, half a zucchini (or other vegetables suitable for stewing), 1 small piece of ginger, 3 cloves of garlic.

Method: 1. Peel and cut the tomatoes into small pieces, wash the celery and cut into small pieces (the leaves can not be removed), wash and slice the zucchini, and mince the ginger and garlic.

2. Cut the tenderloin into thin slices, grasp and marinate for a while with starch and white pepper and an appropriate amount of water.

3. Heat the pot and add an appropriate amount of oil, add ginger and garlic and stir-fry until fragrant, add tomato pieces and stir-fry until soft, and add tomato paste.

4. Add an appropriate amount of water (it can cover the tomatoes, bone broth or chicken broth is better), bring to a boil and turn to low heat, cover and simmer until the tomatoes are soft and soft.

5. Add the celery and zucchini slices and turn to high heat and cook for a while.

6. Add the tenderloin slices to slip away, add salt and crushed black pepper to taste after changing color.

Method 2: 200 grams of pork tenderloin.

Tomato paste 2 tablespoons.

Dry starch 1/2 bowl.

1 tablespoon white vinegar.

3 tablespoons sugar.

Green onion to taste. Ginger to taste.

Cooking wine a little.

Salt to taste. Salad oil to taste.

Method: Cut the tenderloin into large slices 3 mm thick, and then gently smash each slice horizontally and vertically with the spine of the knife to make the meat softer.

2 2.Then put it in a basin and marinate with salt and cooking wine for 10 minutes.

Put a little water in the dry starch and grasp it well with your hands, because there is less water, the starch will feel very resistant, and the starch paste will be stirred with your hands, and add a small spoon of cooking oil to make the fried skin more crispy and smooth.

4. Pour the starch paste into the meat slices and gently grasp them well, so that the meat slices are evenly covered with starch paste, and the wrapped meat slices will see obvious starch paste when they are grabbed, if the starch paste cannot be hung on it, it means that the starch paste is too thin, and you can add some dry starch to grasp it well.

5. Pour oil into the pot and cook over normal high heat until 5 6 is hot (the meat slices will have dense bubbles when you put them in), put the meat slices into the pan one by one, fry them until they are slightly the outside, slightly discolored, and remove the sticky parts with a hand spoon.

6 Reheat the oil in the pot until it is seven or eight percent hot, that is, you can hear that there is no crackling water in the pot (the meat slices will be analyzed by water when frying for the first time), and there is a slight smoke on the oil surface (the meat in the pot must be fried again to be crispy on the outside and tender on the inside), pour all the meat slices that have been fried for the first time and fry them for color, and remove them.

7 Put the tomato paste, sugar, vinegar, a pinch of salt and a spoonful of water in a bowl and stir well to make tomato juice.

8 Put a little oil in the wok and stir-fry the green onion and ginger until fragrant.

9 Then add the tomato sauce over low heat to bring out the aroma and eye color, when the sauce becomes thicker.

10 Pour in the fried tenderloin and stir-fry quickly and turn off the heat immediately after it is covered with sauce, just like sprinkling coriander on a plate.