The practice of loin, the practice of tenderloin

The preparation of the tenderloin is as follows:1. Cut the tenderloin into diced meat, add cornstarch, flour, peppercorn, chili powder, salt, sugar, stir well and marinate for 20 minutes.

2. After marinating, use a toothpick to skewer into a skewer, each toothpick skewers three pieces of meat, if the meat pieces are smaller, you can skewer a few more pieces.

3. Put oil in the pan, wait until the oil is hot, put in the skewered tenderloin, fry until golden brown, and the delicious tenderloin can be completed.

1. Soak the fungus three hours in advance.

2. After slicing the tenderloin, add starch and a little cooking oil to grasp well.

3. Slice the cucumber, cut the green onion into chopped green onions, slice the garlic, and shred the ginger.

4. Crack the eggs into a bowl and stir together.

5. Heat oil in a pan and scrambled eggs, set aside.

6. Pour in the cold oil in a hot pan and fry the meat slices until they change color, then set aside.

7. Stir-fry chives in hot oil and ginger and garlic in a hot pan.

8. Add cucumber and fungus and stir-fry.

9. Add the meat slices and stir well.

10. Add light soy sauce and stir well.

11. Add eggs, salt and sugar and stir-fry well, turn off the heat.

12. Serve on a plate.

Ingredients: 200 grams of pineapple, 160 grams of tenderloin, 1 egg, appropriate amount of green and red peppers, appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of thirteen spices, 2 tablespoons of dry starch, appropriate amount of tomato paste, 1 tablespoon of sugar.

1. Ingredients: pineapple (cut into pieces), tenderloin (cleaned and sliced), egg, green and red pepper (cleaned and cut).

2. Crack the eggs into the tenderloin and add an appropriate amount of cooking wine.

3. Add an appropriate amount of salt.

4. Add an appropriate amount of thirteen incense.

5. Add 2 tablespoons of dry starch.

6. Mix well and marinate for 30 minutes.

7. Then, fry it in an oil pan until golden brown and remove it.

8. Next, add an appropriate amount of tomato paste and 1 tablespoon of sugar.

9. Add an appropriate amount of water.

10. Stir-fry until the sauce is thick.

11. Then, add the green and red peppers, fried tenderloin and pineapple and stir-fry.

12. Finally, put it on a plate.

500g of tenderloin, 1 egg, a pinch of green onion, an appropriate amount of white pepper, an appropriate amount of sugar, 1 tablespoon of white vinegar, an appropriate amount of starch, an appropriate amount of tomato paste, a little cooked white sesame seeds.

Cooking wine to taste, salt to taste.

1,500g tenderloin puffed loose with the back of a knife, cut into strips, add 1 tablespoon of cooking wine, 1/2 tablespoon of salt, a pinch of white pepper and 1 egg.

2Grasp well and marinate for 20 minutes. Pickled.

3. Coat the marinated tenderloin with an appropriate amount of starch and pat off the excess starch. Note: It is common to make *** hanging batter, but if the proportion is not well adjusted, it is easy to fail, for example, the hanging 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.

4. Heat the oil in the pan until it is six minutes hot (about 160 degrees), put in the breaded tenderloin, and fry it over medium-low heat until it is cooked through. Wait for the oil pan to be heated for nine minutes (about 190 degrees), re-fry for the second time, fry over high heat until the surface is golden and crispy, remove and set aside.

5. Leave a small amount of bottom oil in the pot, add an appropriate amount of tomato sauce and stir well over medium heat, add a little white vinegar, half a spoon of salt and 1 spoon of sugar, add a little water, and then pour in a small bowl of water starch (water: starch = 1:1), turn to high heat to thicken and collect the juice.

6. Stir-fry the fried tenderloin, coat the ketchup evenly, turn off the heat and serve. Sprinkle with a little cooked white sesame seeds and shredded green onions, and finish with a sweet and sour tenderloin in the tomato sauce.

Ingredients: 250 grams of tenderloin (pork tenderloin), 500 grams of cooking oil (actual consumption of 50 grams).

Excipients: 1 egg, 1 chives, 1 small piece of ginger, appropriate amount of flour, appropriate amount of starch. Seasoning: 1 tsp sesame oil, 1 2 tbsp broth, 1 2 tbsp cooking wine, 2 tbsp balsamic vinegar, 2 tbsp sugar, 1 tsp refined salt.

1 egg into a bowl;

2. Wash and slice the meat, put it in the egg mixture, add water, starch and flour and grasp well;

3. Wash and chop the green onion and ginger;

4 bowls of cooking wine, sugar, balsamic vinegar, salt, green onions, ginger, starch, broth mixed into a sauce;

5. Put oil in the pot, cook until it is hot, add the meat slices, fry until crispy, remove and drain the oil;

6. Leave the bottom oil in the pot, cook the sauce, pour in the meat slices, stir-fry well, and pour sesame oil.

Taste: sweet and sour, charred on the outside and tender on the inside, fragrant on the mouth, and endless aftertaste.

Technique: Fry the tenderloin several times and pay attention to the heat, otherwise it will not achieve the effect of charring the outside and tenderness on the inside.

1.Starch, egg liquid, breadcrumbs this step is more time-consuming, I have tried to complete this step when there is enough time, I am doing more each time, packed into a fresh-keeping bag to freeze, want to eat when you take out and thaw in advance, fried and eaten, the taste remains the same, very convenient.

2.When frying the tenderloin, the oil temperature should be controlled over medium or medium heat, the smallest fire is easy to trap oil, and the fire is too large to fry paste.

3.To quickly put one by one into the oil pan, wait for a moment to fry hard and gently turn, so as not to stick, fried until the color is golden, individual first cooked can be taken out in advance, and the back fried almost can be fished out with a fence to control the oil, must not take out each one by one, otherwise it will delay the time and wait for you to finish, a pot will be pasted, because the oil temperature is very high at this time, especially easy to paste.