Does sweet and sour tenderloin go with beef tenderloin? Can you swap tenderloin for beef in sweet an

Of course you can, there are no restrictions, pigs, cows, sheep and chickens can be.

Ingredients: 400 grams of beef tenderloin.

4 grams of salt, 10 grams of soy sauce, 50 grams of vinegar, 200 grams of sugar, 5 grams of green onions, 5 grams of ginger, 10 grams of garlic (white skin), 150 grams of eggs, 80 grams of starch (peas), 20 grams of wheat flour, 2 grams of monosodium glutamate, 150 grams of peanut oil.

Features: Burnt on the outside and tender on the inside, sweet and sour, fragrant, bright and golden in color.

Operation: 1Add an appropriate amount of water to the starch and stir well to form a wet starch for later use;

2.Remove the fascia from the loin, cut it into large slices of centimeters, put it in a bowl, and simmer it with 2 grams of refined salt and monosodium glutamate;

3.Finely chop the green onion and ginger, pat the garlic and cut into small cubes;

4.Beat the eggs into a bowl, beat evenly, add 80 grams of flour and wet starch, and adjust to a whole egg paste;

5.Use a large bowl to mix 2 grams of sugar, refined salt, soy sauce, vinegar, beef broth and 20 grams of wet starch;

6.Put the wok on the hot fire, pour peanut oil into the hot pan, when the oil temperature is 60%, hang the beef tenderloin in the whole egg batter and fry it in the oil pan one by one until golden brown, remove and drain the oil;

7.Leave 10 grams of oil in the hot pot, stir-fry the green onions, ginger and garlic until fragrant, and pour the juice into a large bowl;

8.The pot is boiling, and when the flowers are raised, push with a hand spoon, then pour in the fried tenderloin, turn the wok upside down, pour in the oil, immediately put it on the plate, serve it, and make a squeaky sound when it is hot.

Tips:1For scorched dishes, the main ingredient can be whole egg batter, or water powder paste, depending on the main ingredient and region, but it is necessary to keep the outside charred and the inside tender.

2.The juice should be mixed well before being put into the pot, and it should be eaten immediately after heating.

The tenderloin can be replaced with beef tenderloin and is made as follows:

Materials

350g beef tenderloin, light soy sauce, a little ginger, a little starch, an appropriate amount of sugar, 1 red bell pepper, an appropriate amount of oil, an appropriate amount of salt, 1 egg, an appropriate amount of cooking wine, an appropriate amount of tomato paste, an appropriate amount of flour, a little sesame seeds.

StepsWash the beef, put it in the refrigerator for a little freezing, take it out and cut into strips for later use;

Add eggs, salt, cooking wine, light soy sauce, shredded ginger and starch and stir well;

Take another plate and put an appropriate amount of flour, put 2 marinated meats into the flour one by one, and wrap a layer of flour;

When the oil is hot, use chopsticks to fry the meat strips in the pan;

Wait until both sides are yellowed and scoop them up, then wait for the oil temperature to be slightly higher and pour the meat into the pan and fry again;

Leave a little low oil in the pan, add tomato sauce and sugar and stir-fry until fragrant;

Pour in 5 medium beef and bell peppers, sprinkle a little salt, stir-fry evenly, and then you can get out of the pan;

Sprinkle a little white sesame seeds on a plate.

Tips: If the beef is easy to cut, it is best to put it in the refrigerator in advance to freeze it, put it in the pan one by one when it is fried, so as not to stick the meat together, if you feel that the tomato sauce is not sour enough, you can add a little rice vinegar.

You can use 350 grams of beef tenderloin, an appropriate amount of light soy sauce, a little ginger, a little starch, an appropriate amount of sugar, 1 red bell pepper, an appropriate amount of oil, an appropriate amount of salt, 1 egg, an appropriate amount of cooking wine, an appropriate amount of tomato paste, an appropriate amount of flour, and a little sesame seeds.

StepsWash the beef, put it in the refrigerator for a little freezing, take it out and cut into strips for later use;

Add eggs, salt, cooking wine, light soy sauce, shredded ginger and starch and stir well;

Take another plate and put an appropriate amount of flour, put 2 marinated meats into the flour one by one, and wrap a layer of flour;

When the oil is hot, use chopsticks to fry the meat strips in the pan;

Wait until both sides are yellowed and scoop them up, then wait for the oil temperature to be slightly higher and pour the meat into the pan and fry again;

Leave a little low oil in the pan, add tomato sauce and sugar and stir-fry until fragrant;

Pour in 5 medium beef and bell peppers, sprinkle a little salt, stir-fry evenly, and then you can get out of the pan;

Sprinkle a little white sesame seeds on a plate.

The meat of sweet and sour tenderloin should be free of fat, tender and gluten-free, delicate and smooth, and other peculiar smells. Beef, on the other hand, has a hard time doing this. So beef is best not used as a substitute for tenderloin.

No, you can use chicken. Beef is not available to the elderly or children.

Yes, here's how to make sweet and sour tenderloin.

Ingredients: 400 grams of small tenderloin.

Excipients: 1 tablespoon of Weijixian, 5 grams of starch, 10 grams of sugar, 5 grams of vinegar, 50 grams of water (tomato juice), appropriate amount of oil, 1 tablespoon of white sesame seeds, 1 tablespoon of cooking wine, 1 teaspoon of salt (cured meat), 100 grams of flour, 1 egg, 8 grams of baking powder, 1 teaspoon of salt (batter), 110 grams of water (batter), 50 grams of tomato paste.

Steps: 1. Cut the loin into strips, add the flavor, cooking wine, salt, grasp and marinate for 15 minutes.

2. Flour, salt, eggs, baking powder, water stir well to make a relatively thick batter, not too thin.

3. Tomato paste, starch, soup, vinegar, water, stir well, mix the juice and set aside.

4. Pour the batter directly into the loin strips.

5. Pour an appropriate amount of oil into the pot, fry the loin one by one on medium heat.

6. Fry until golden brown and take out for later use, and then fish for a darker color to avoid the loin being uncooked.

7. Pour the amount of oil into the pan, pour in the tomato sauce after a little heat, and stir-fry twice to make small bubbles.

8. Immediately pour in the fried loin and stir-fry quickly, if it will turn the spoon upside down, it will be better.

9. Stir-fry well.

10. Done.

Sweet and sour tenderloin is found in Yu cuisine, Zhejiang plum cuisine, Shandong cuisine, Sichuan cuisine, Huaiyang cuisine, Cantonese cuisine, and Fujian cuisine.

Sweet and sour tenderloin is one of the classic Han specialties, there is this home-cooked dish in many places, the dish is based on pork loin, with flour, starch, vinegar and other condiments, after it is done, the skin is crispy on the outside, and the taste is smooth and tender on the inside, which makes people feel sweet and sour and delicious, and the appetite is opened.

Pay attention when making sweet and sour tenderloin:

Coat the marinated tenderloin with an appropriate amount of starch and pat off the excess starch. Note: If the proportional modulation is not good, it is easy to fail, for example, the batter is too thick and the taste is not good; The batter is too thin, and the meat is easy to get old after frying.

The secret to zero failure lies in the direct drying of the noodles, which can make the ribs crispy on the outside and tender on the inside.

Shake off unnecessary tapioca starch, put it in the pan and fry it until the surface layer is light yellow, drain out, fry it again, leave a small amount of bottom oil in the pot, pour in the tomato paste, add a small amount of sugar and vinegar and fry it into hot bubbles, pour in a small half bowl of starch, boil until the juice is viscous, pour in the fried loin and stir evenly, sprinkle with cooked sesame seeds and put it on the plate.

Hello, it is recommended to cut the loin into strips, add cold water and soak for ten minutes, remove the blood water, dry the water, add salt, pepper, cooking wine, mix well and marinate for 20 minutes, add starch, beat an egg, add a small amount of cold water many times, grab and mix into the viscosity of the paste, add half a spoon of cooking oil to grasp and mix evenly. The oil temperature is 60% hot, and the meat strips are fried one by one, fried and crispy. Put a large spoonful of tomato sauce in a bowl, a spoonful of sugar, white vinegar, light soy sauce, and stir with water to make it even, and burn a little oil to pour the prepared sweet and sour sauce (this sweet and sour sauce can also be used as a sweet and sour fish sweet and sour dish) into the pot to boil and thicken, then pour in the meat strips, and then sprinkle a little white sesame seeds and stir evenly to get out of the pot, and the sweet and sour sweet and sour loin is ready.

<> "Sweet and sour tenderloin. Method:

Cut the tenderloin into thick strips, add a spoonful of cooking wine, add an appropriate amount of black pepper, a pinch of salt and cooking oil and marinate for 10 minutes;

Mix the sauce: two spoons of light soy sauce, one spoonful of sugar, two spoons of Hengzao tomato paste, one spoonful of vinegar and one spoonful of starch, half a bowl of water and stir well;

Starch and flour in a ratio of 1:1, add an appropriate amount of water, stir evenly, let stand for half an hour, pour out the water on the surface, and hang the tenderloin on the batter;

The oil temperature is 6 hot, fry in the pan until the shape is golden brown and take out, the oil temperature rises again, and fry again for 1 minute;

Pour the sauce into the pot and cook until bubbling, pour in the tenderloin, quickly coat the sauce and sprinkle with white repentance sesame seeds.

<> "Sweet and sour tenderloin. Steps:

1) Slice the pork loin and cut it into strips.

2) Rinse twice in clean water and drain the water.

3) A small spoon of salt, a spoonful of chicken essence, and an appropriate amount of cooking wine are evenly mixed into a bottom field to resist the taste.

4) Start mixing the batter: a spoonful of starch and a spoonful of flour, you can also add some crispy meat powder, half a spoon of oil, beat an egg and stir well.

5) Pour the batter into the meat and mix well, and each meat is covered with batter.

6) Fry in a pan when the oil temperature is 60% hot.

7) Fry them one by one over medium-low heat throughout the process.

8) Fry until about 2 minutes to set, remove and set aside, 9) When the oil temperature rises again, pour in the meat and fry over high heat to fry golden brown and crispy, remove and set aside.

10) Prepare tomato paste, heat oil and add a tablespoon of tomato paste, sugar to taste, at least 2 teaspoons.

11) A small spoon of spring salt, half a tablespoon of rice vinegar and boil until thick.

12) Pour in the meat strips and quickly stir well, and the sugar is wide vinegar tenderloin to complete.

Method:Cut the tenderloin into strips A spoonful of cooking wine A spoonful of oil Pepper Marinate with a little salt for 15 minutes Pour in a bag of small crispy meat powder Add water to make a batter The tenderloin is wrapped in Shangzhou Nai shouting paste The oil mu is 6 hot, fry in the pot until the shape is golden brown and take out, the oil temperature rises again, and fry again for 1 minute Pour sweet and sour sauce into the pot and cook until bubbling, pour in the tenderloin and quickly wrap it in the sauce Book Sprinkle white sesame seeds out of the pot The delicious sweet and sour tenderloin with rice is really amazing.

You don't necessarily have to use the tenderloin, you can also use plum meat, front shoulders, and back seats.

<> "Sweet and sour tenderloin. It got to be tenderloin. If it's any other meat. It's not delicious.

It's usually tenderloin, but some shops sell regular leg meat, and the key is freshness.

You can try a variety of different pork cuts, and they taste pretty good.

You can use other meats, but not in the "sweet and sour tenderloin".

For example, pork ribs should be called sweet and sour pork ribs.

More than 90% of the sweet and sour tenderloin is not made of tenderloin but with tenderloin, and there are only two small tenderloins, and a pig does not have a few catties, while the tenderloin has twenty or thirty catties. You can look up what a loin is, it's actually the lean piece of pork (boneless chops). The same is true for most of the other tenderloin dishes.

Tenderloin is more tender than the tenderloin, if you don't use starch to make stir-fried shredded meat, you must use the tenderloin, and like sweet and sour tenderloin, slippery tenderloin, pot wrapped meat, scorched pork slices, etc., now everyone uses the tenderloin. Although the stir-fry with loin is not as good as the tenderloin, it is better than the tip of the back buttocks.

By the way, now some people have confused the spine with the loin and do not know the difference.

Of course, sweet and sour tenderloin is best used with tenderloin.

It can also be chicken. But the taste has changed.

Definitely, yes, the meat is very tender.

Ingredients: half a pound of pork tenderloin, an egg (two small eggs), four or five green onions, a small piece of ginger, three or four cloves of garlic, two tablespoons of rice wine, about one or two five of starch, one tablespoon of sugar, three tablespoons of vinegar, two tablespoons of dark soy sauce, salt, appropriate amount of monosodium glutamate.

1. Cut the meat chops into strips about four centimeters long and one centimeter square, put rice wine, salt and monosodium glutamate in the meat strips and mix them well, put sugar, vinegar, dark soy sauce, salt, monosodium glutamate and starch in a bowl, beat in the eggs and mix them into a sauce, chop the green onions, and mince the ginger and garlic.

2. Put oil on the fire in the pot and burn it until it is 60% hot, mix the meat strips with the whole egg starch paste, fry them one by one until they are just slightly yellow, and quickly remove them.

3. When the oil temperature in the pot rises to 70% hot, then re-fry the meat strips in the pan until golden brown, turn off the heat and drain the oil.

4. When the oil in the pot is served, leave the bottom oil and boil until it is 50% hot, add minced ginger and garlic to fry until fragrant, then add chopped green onions, and add about three tablespoons of water.

5. Add about 3 tablespoons of water, bring to a boil and cook into a bowl with the sauce.

6. After collecting the juice, pour it on the meat strips.