How to make small tenderloin delicious, tips on how to make small 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.

Sweet and sour tenderloin] Ingredients:

300 grams of pork loin, appropriate amount of oil, 2 grams of salt, 3 tablespoons of tomato paste, 1 teaspoon of pepper, 1 tablespoon of cooking wine, 1 tablespoon of sugar, 1 tablespoon of rice vinegar, appropriate amount of white sesame seeds, 100 grams of starch.

Method:1Add the starch to the water in advance and stir well to soak, cut the loin into strips, add pepper, cooking wine, a pinch of salt, mix well and marinate for 10 minutes.

2.Remove the water from the starch and grab the wet starch into the loin and grasp it well.

4.Increase the oil temperature to 7-8 hot, put in the loin and fry again, fry until the appearance is golden, crispy on the outside and tender on the inside, remove and drain the oil for later use.

5.Leave a little oil in the pot, add tomato sauce and stir-fry until it tastes sour, pour in a little water and stir well, add sugar, rice vinegar and stir-fry well, and wait until the soup is viscous.

6.Add the fried loin and stir-fry quickly, turn off the heat, sprinkle with sesame seeds, mix well, and put it on a plate.

Dry fried tenderloin] Ingredients:

300 grams of tenderloin, appropriate amount of oil and salt, 1 egg, 4 tablespoons starch, 2 tablespoons flour, 1 green onion, 1 piece of ginger, 1 2 teaspoons of pepper, 1 tablespoon cooking wine, 1 tablespoon tomato sauce.

Method:1Cut the tenderloin into 1 cm thick slices and then cut into 1 cm wide strips.

2.Cut the green onions into strips, cut the ginger into thin slices, put the sliced tenderloin strips on a plate, add salt, green onion strips, ginger slices, pepper, cooking wine, grasp well and marinate for 10 minutes.

3.Knock the eggs into a bowl and beat them, add flour, stir well, do not have gnocchi, then add starch and stir well to form a viscous paste, if it is too dry, you can add a small amount of water.

4.After marinating to the time, pick out the green onion and ginger in the tenderloin strips, pour in the prepared paste, add 1 tablespoon of oil, and grasp the meat strips evenly.

5.Heat the oil in the pan to 6 into the heat, if you don't grasp the oil temperature well, first put one into the oil pot, and the dense small bubble oil temperature around the loin strips will be on it, and the meat strips will be put into the oil pot one by one, disperse, and fry the meat strips until they are set and removed.

6.Increase the oil temperature to 7 into heat, add the tenderloin strips and fry them again, fry the tenderloin strips until golden brown, charred on the outside and tender on the inside, remove the clean oil, and serve it with tomato sauce.

The practice of family tenderloin. 1. After slicing the astragalus, extract 50 grams of concentrated astragalus juice according to the boiling extraction method;

2. Combine green onions, ginger slices, soy sauce, monosodium glutamate, salt and cooking wine into juice;

3. Remove the white tendons from the tenderloin, cut it into centimeter-thick slices, cut it into cross-shaped flowers with a knife on both sides, then cut it into strips of width and length of centimeters, put it in a bowl of cold water, wash off the blood foam, roll it dry with a clean cloth, then put the egg yolk and water starch in the bowl, stir it into a paste with your hands, and put the tenderloin into the paste and stir the spoon;

4. Add vegetable oil to the pot on the fire, heat the oil into three, put the tenderloin into the pot one by one, fry it into golden meat, decant the oil, sprinkle the right seasoning juice and astragalus concentrate juice on the meat, turn over two or three bodies and eat.

The tenderloin for about 3 people is crispy on the outside and tender on the inside, and the rice is extra tenggy, and one person can eat it all.

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

1.Wash the tenderloin and cut it into long strips. 2.

Add eggs, salt, cooking wine to the tenderloin and marinate for 20 minutes. 3.The tenderloin is evenly coated with starch.

4.Heat the oil in a pan, add the tenderloin, fry over high heat, and remove. 5.

Re-fry once until yellow. 6.Add tomato paste, salt, sugar and a little water to a bowl and mix well.

7.Stir up another frying pan and add the seasoning that mixes well. 8.

Add the fried tenderloin and stir-fry well. 9.Add starch water to thicken.

10.Let's eat

Small tenderloin can be fried, boiled in soup, and stir-fried, but what is the best way to make small tenderloin? What are the recipes for small tenderloin?

1. Pan-fried small tenderloin1. Cut the pork tenderloin into 1 cm thick slices;

2. Put the garlic, light soy sauce, salt, sugar and water in a container and mix well;

3. Put in the meat slices, cover and put in the refrigerator overnight, or marinate for about 3 hours;

4. Put a non-stick pan on the stove over high and medium heat, and put in 4 teaspoons of oil;

5. Take a plastic bag, pour in flour, and shake off the excess juice from the marinated small tenderloin slices;

6. Put the small tenderloin into a flour bag, seal the bag tightly and shake it a few times;

7. Shake off the excess loin slices wrapped in flour, put them in a frying pan and fry them until they are yellow on both sides, and they are ready to serve.

2. Sea cucumber small loin soup1. Slice the sea cucumber into large pieces, blanch them thoroughly with boiling water, remove them and cool them with cold water;

2. Soak the sea rice in warm water and wash it;

3. Wash the coriander and cut into sections;

4. Cut the egg skin into small oblique slices;

5. Cut the small tenderloin into thin slices and put it in a bowl;

6. Add egg white, water starch, refined salt, soy sauce, cooking wine, chicken essence and sesame oil, stir well, starch and taste;

7. Sit on the pot and light the fire, pour in the chicken broth, sea cucumber and small tenderloin slices to boil thoroughly, and pour them into a large bowl;

8. Light the heat in another pot, add chicken broth, chicken essence, sea rice, cooking wine, soy sauce and refined salt;

9. Add sesame oil and vinegar after boiling, and pour it into a large soup bowl with sea cucumber;

10. Sprinkle with egg skin, shredded green onion and coriander.

Hello [sweet and sour loin] Ingredients required: half a catty of pork loin, 1 section of carrots, 3-4 tablespoons of tomato paste, appropriate amount of oil and salt, 1 section of green onion, 1 slice of ginger, 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, half a teaspoon of white pepper, 4 tablespoons of sugar, 2 tablespoons of rice vinegar, 5-6 tablespoons of starch, preparation steps: 1

The pork is made of pork loin, and the meat is more tender. Cut the tenderloin into 1 cm thick slices and then into 1 cm thick strips. 2.

Put the tenderloin strips in a large bowl, add a little salt, white pepper, light soy sauce, cooking wine, grab it with your hands, grasp the seasoning evenly, grasp the meat strips vigorously, sticky, and marinate for 10 minutes. 3.Prepare the seasoning, cut the green onion and ginger into cubes and the carrot into strips.

4.Add starch and 1 tablespoon of oil to the marinated meat strips. 5.

While grasping with your hands, pour in an appropriate amount of water, the paste is not too thin, and the paste is fully grasped and mixed evenly, so that each strip of meat is coated with a layer of starch paste. 6.Add oil to the pot and cook it for about 6-7 hours, then fry the meat strips into the oil pan one by one, fry the meat strips until they are set, and remove the meat strips for later use.

If the amount of oil is not much, fry the meat strips in two batches, the amount of oil is less, the meat is more, the oil temperature cannot rise, and the meat strips are easy to fry and stick together. 7.The oil temperature in the pot rises to 7-8 to become hot, add the meat strips to fry again, fry the meat strips until the color is golden, crispy on the outside and tender on the inside, remove the meat strips, drain the oil and set aside.

Put the carrot strips into the oil pan for a while, immediately remove and drain the oil and set aside. Re-fry the meat strips, don't fry them for too long, the fried time is too long, the meat is hard, and it is not tender to eat. 8.

Pour out the oil in the pot, leave a little base oil, add tomato paste, sugar, rice vinegar, a little salt, stir-fry over low heat, and stir constantly with a spoon to prevent the bottom of the pot from sticking. 9.When the sauce becomes thick, add the green onion and ginger, a little water starch, and stir well.

10.Add the fried meat strips and carrot strips, stir-fry quickly over high heat, and put them on a plate.

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.