How to drown fried tenderloin so that it is very tender, how to fry tenderloin more tenderly

In fact, it is very simple, this is the secret of the hotel, according to the proportion of 320 grams, the key is to beat and submerge, I don't say much about the rest, the above is very detailed, I only briefly tell you how to crispy on the outside and tender on the inside. 1. The key to marinating and tenderness, cut the pork loin into strips and wash away the blood 2Add a small amount of hot water and 1 teaspoon is sufficient.

Add 1 tael of powder.

Two salts. Stir well 3Pinch the tenderloin dry and put it in 2 and marinate on 4Beat the paste, the key to the crisp, put in 2 eggs, salt and stir well 5Add starch and flour.

The ratio is 3:2 and beats until it is so sticky that you can wrap it around your hands when you pull it up.

Be sure to thicken), add a small amount of salad oil and stir wellThe paste is ready, the meat is submerged, and there is no need to say more, squeeze the tenderloin dry, put it in the paste, and wrap it well. 7.

Burn oil on the fire at about 175 degrees, pull out the pot, don't put it on the fire, put in the tenderloin, remember to put it one by one, and fry it on the fire after it's finished.

The recipe for frying spiced tenderloin is detailed.

Cuisine and efficacy:

Private dishes. Recipes for teens.

Recipes for people working in low temperature environments.

Taste: Salty umami.

Process: Frying.

Ingredients for pan-fried spiced tenderloin:

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 starch (peas), 75 grams of vegetable oil.

Features of pan-fried spiced tenderloin:

Deep red, fragrant and tender.

Teach you how to make fried spiced tenderloin, how to make fried spiced tenderloin delicious 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.

Tips for making pan-fried spiced tenderloin:

Because there has been a frying process, about 500 grams of peanut oil need to be prepared; Rice wine is cooking wine.

It is necessary to put the meat back into the pan twice, but the purpose of each time is different.

The first time you put it in the pot and fry it, this step is called "hanging paste" in cooking.

That is to say, the pork tenderloin is changed into large slices 7 cm long, 5 cm wide and cm thick, and mixed with refined salt and cooking wine; Mix with water starch and a little salad oil to form a thick paste; In addition, soy sauce, sugar, vinegar, monosodium glutamate, fresh soup, water starch and other ingredients are used to make a nourishing sauce. This step is called "hanging paste"!

The purpose of hanging paste is:

Because the temperature of the raw materials is relatively high when frying, that is, the paste will immediately condense into a protective layer after heating, so that the raw materials will not directly contact with the high-temperature oil. In this way, the moisture and umami in the raw materials can be maintained, and the nutrients will not be lost due to protection, and the dishes can be made to achieve the purpose of looseness, tenderness, fragrance and crispiness. Increase the beauty of the shape and color of the dish, and increase the nutritional value.

Then, the second time you put the meat that has been pasted into the pot, in fact, the essential purpose is not to fry the meat that has been paste, but to fuse the condiments that have been put in at the end, such as shredded ginger, shredded green onions, and so on. Therefore, the purpose of putting the meat in the pan the second time is not the same as the first time.

The second practice, the smile is usually:

Leave the bottom oil in the pot, put in the ginger shreds, green onions, etc., fry them slightly, don't fry them for a long time, stir the lead cover evenly, put it on the plate, and sprinkle it with coriander.

Fried tenderloin is a delicious home-cooked delicacy that belongs to Shandong cuisine. Let's talk about how to fry the tenderloin on the outside and tender on the inside.

Brief AnswerWhen frying the tenderloin, the tenderloin should be marinated first, then wrapped in egg wash grip and batter, and when the oil in the pan is boiled to 5 hot, the tenderloin is put in, so that the fried tenderloin is crispy on the outside and delicious to eat.

Tools Ingredients: Tenderloin, flour, cornstarch, eggs, peanut oil, ginger, allspice, pepper, light soy sauce, cooking wine, salt, water, base of fittest, salt.

The specific content is to clean the tenderloin first, then cut it into thin strips, put it in a basin, add shredded ginger, five-spice powder, pepper, light soy sauce, cooking wine, and 2 grams of salt to grasp and marinate for half an hour.

Pour the starch and flour into a bowl and mix well, beat in the eggs and add a little water.

Then stir well and let the batter without dry flour let stand for 10 minutes.

Then place the tenderloin in a bowl and coat the batter evenly.

Heat oil in a pan until 5 hot, then add the tenderloin.

Once fried, remove it and fry it a second time.

Finally, remove the oil and eat.

When frying the tenderloin, the tenderloin should be marinated first, then wrapped in egg wash and batter, and when the oil in the pan is boiled to 5 hot, the tenderloin is put in, so that the fried tenderloin is crispy on the outside and tastes very fragrant.

Fried tenderloin is a delicious home-cooked delicacy that belongs to Shandong cuisine. Let's talk about how to fry the tenderloin on the outside and tender on the inside.

01 First clean the tenderloin, then cut it into thin strips, put it in a basin, add shredded ginger, five-spice powder, pepper, light soy sauce, cooking wine, and 2 grams of salt and marinate for half an hour.

02 Pour the starch and flour into a bowl and mix well, beat in the eggs and a little water.

03 Then stir well and let the batter without dry flour stand for 10 minutes.

04 Then put the tenderloin in a bowl and coat the batter evenly.

05 Heat oil in a pan until 5 is hot, then add the tenderloin.

06 After frying, remove it and fry it a second time.

07 Finally, remove the oil and eat.

The practice of frying lean meat is to clean the pork, take out the lean meat for later use, cut a large piece of lean meat, beat the lean meat several times with the back of the knife, put all the processed pork in the bowl for later use, add an egg, a little sugar and salt to the bowl, stir evenly, wrap the evenly stirred lean meat slices with flour, you can fry in the oil pan, the oil temperature is 70% hot, you can get out of the pot, fry until the meat pieces float up and you can take out the pot, and after all the meat is fried, then fry it again in the pot again, you can take it out and eat it.

Lean meat contains similar nutrients and is easier to digest than fatty meat, containing about 20% protein, 1 15% fat, 1% inorganic salt, and the rest of the water. In general, pork, beef and lamb are high in saturated fat, while poultry, chicken and rabbit are low in saturated fat. At the same time, it is rich in inorganic salts, especially iron (red lean meat), phosphorus, potassium, sodium, etc., but it contains less calcium, lean meat is also good for vitamin B1, B2, B12, PP, lean pork is quite high in vitamin B1, however, it contains very little vitamin A, almost no vitamin C.

The method of frying tenderloin crispy on the outside and tender on the inside:Ingredients: 115 grams of eggs, 210 grams of tenderloin.

Excipients: 1 tablespoon of cooking wine, salt spoon, salt and pepper spoon, 400 ml of oil, starch spoon.

Steps: 1. Ingredients: eggs, tenderloin.

2. Place the tenderloin on a cutting board and cut into slices.

3. Put it in a large bowl.

4. Next, add 1 tablespoon of cooking wine.

5. Add a spoonful of salt.

6. Add 2 tablespoons of oil.

7. Add a spoonful of salt and pepper.

8. Add a tablespoon of starch.

9. Then, beat in the eggs.

10. Season and mix well.

11. Finally, pour oil into the pot and heat it, then add the mixed tenderloin and fry it over medium-low heat until golden brown.

12. Remove from the pot and put it in a bowl, and you can eat it.

Here's how to fry tenderloin crispy:Ingredients Tools: 500 grams of tenderloin, 30 grams of flour, 30 grams of cornstarch, 1 egg, 500 grams of peanut oil, 1 piece of ginger, five spice powder, pepper, 2 spoons of light soy sauce, 2 spoons of cooking wine, 3 grams of salt, appropriate amount of water, 5 grams of sesame sesame in pure separin, stainless steel basin, chopsticks, bowl, wok, rolling pin.

1. Wash the tenderloin and cut it into thin strips.

2. Put it in a basin, add shredded ginger, five-spice powder, pepper, light soy sauce, cooking wine, and 2 grams of salt to grasp and marinate for half an hour.

3. Pour the starch and flour into a bowl and mix well.

4. Beat in the eggs and add a little water.

5. Mix the batter without dry flour and let it stand for 10 minutes.

6. Put the tenderloin in.

7. Put oil in the pot and boil it until it is 5 hot, you can use chopsticks to insert it vertically, and small bubbles around the chopsticks can be rotten.

8. Fry the meat strips.

9. Remove and drain the oil.

10. Increase the oil temperature and fry again until the surface is golden brown.

11. In another pot, pour in 1 gram of salt and sesame seeds and fry over low heat until the sesame seeds are cooked through.

12. Serve out the sesame seeds, roll them out with a rolling pin while they are hot, and take the sesame seeds from the tenderloin and eat them.

Tenderloin, eggs, breadcrumbs, green onion and ginger, salt, chicken kernel zhaojing, starch, cooking wine are changed and rented.

01 First, we cut the prepared tenderloin into strips, prepare an egg, and a moderate amount of breadcrumbs.

02 Then we put the sliced tenderloin in the empty water and wash it, and dry it for later use.

03 Then we put the tenderloin into a basin, add an appropriate amount of green onion and ginger, salt, chicken essence, cooking wine, grasp and mix evenly and marinate for half an hour.

04 Next, we coat the marinated tenderloin evenly with a layer of starch.

05 Then we put the tenderloin in the egg mixture, coat it with a layer of egg wash, and then wrap it in breadcrumbs, and then set it aside.

06 Then we heat the oil, put the tenderloin into the oil temperature 50% hot, fry it until the appearance is golden and crispy, and remove the oil.

07 Finally, the delicious fried tenderloin is ready! Put it on a plate and enjoy!