How to make fried tenderloin shreds delicious, and how to make fried shredded tenderloin?

Ingredients. Ingredients.

Pork tenderloin. 200g

Tomato. 60g

Green pepper. 100g excipients. Oil.

Amount. Salt. Amount. Ginger juice.

Amount. Mung bean sprouts.

Amount. Egg.

Amount. Starch.

Amount. Ground white pepper.

Amount. Thirteen incense.

Amount. Essence of chicken.

Amount. Soy sauce.

Amount. Steps.

1.Wash the pork loin and set aside.

2.Prepare mung bean sprouts, tomatoes, eggs, and green peppers.

3.Cut the tenderloin into thin strips.

4.In a bowl, add the white pepper, salt, thirteen spices and egg whites.

5.Add two scoops of starch.

6.Mix well and marinate for 20 minutes.

7.Slice the tomatoes and shred the green peppers for later use.

8.Sit on the fire in a wok, heat it for 7 hours, and then cut it into the loin.

9.Fry until the tenderloin turns white, remove and drain for later use.

10.Leave the bottom oil in the pan, add the tomato slices and stir-fry the sauce.

11.Add the mung bean sprouts and green pepper shreds.

12.Finally, add the fried shredded tenderloin.

13.Pour in the ginger juice, salt, white pepper, a little soy sauce and thirteen spices.

14.Stir-fry evenly to taste, add chicken essence to taste, and serve out of the pot.

Tips: When marinating the shredded tenderloin, add a little cooking oil, so that it will not stick easily when frying later.

When the oil is hot for 7 percent, the shredded meat is also to prevent the shredded meat from sticking.

Ingredients: 200g pork tenderloin.

Excipients: 75 grams of green garlic, 50 grams of winter bamboo shoots, 30 grams of egg whites.

Seasoning: 10 grams of green onions, 5 grams of starch (corn), 5 grams of rice wine, 3 grams of monosodium glutamate, 5 grams of sesame oil, 50 grams of peanut oil.

How to make the fried shredded tenderloin:

1.Starch (5 grams) put in a bowl, add an appropriate amount of water to make wet starch (10 grams) for later use;

2.Wash the pork tenderloin, slice it into slices, then cut it into shreds and put it in a bowl, add egg white, wet starch and refined salt and grasp it well;

3.Wash the green onion and cut into shreds;

4.Wash the green garlic and cut it into sections;

5.Cut the bamboo shoots into thin strips;

6.Put 50 grams of rice wine, clear soup, refined salt and wet starch into a bowl to make a sauce;

7.When the peanut oil is boiled in the wok until it is 50% hot, add the shredded meat and cut it with chopsticks, pour it into a colander and drain the oil;

8.Leave 40 grams of oil in the pot, put shredded green onions and fry them to make them fragrant, then put in shredded bamboo shoots, green garlic and shredded meat, pour in the right sauce, turn it over a few times, put monosodium glutamate, and pour sesame oil out of the pot.

Hello dear long wait, happy to serve you. Specifically, the key points of the operation of the fried tenderloin silk are mainly in several aspects: 1

Knife work: The tenderloin should be shredded and cut evenly so that the fried taste will be good. 2.

Marine: Add salt, white pepper, cooking wine and starch to the tenderloin and marinate for 10 minutes, which will make the meat more tender. 3.

Fast stir-frying: Preheat the pot and add oil, heat to 6-7 hot, add the marinated shredded tenderloin, quickly stir-fry, keep stirring, so that the rice grains are separated from the shredded meat, which can also make the shredded meat taste better. 4.

Seasoning: Add soy sauce, salt, sugar and other seasonings, and you're ready to go.

Stir-fried tenderloin is a traditional famous dish of the Han nationality in Shandong Province, which belongs to the Shandong cuisine. This dish is white in color, salty and fresh in taste, and tender in meat. Cut the tenderloin into shreds, starch and marinate, smooth it with moist hot oil, put a colander spoon, ginger and green onion shreds in a pot, put cooking wine, smooth shredded meat, put in the clear juice with fresh soup, salt and monosodium glutamate to cook, put coriander stalks, sesame oil, and take out the spoon.

Add egg white, a little salt, starch to the shredded meat, and then add an appropriate amount of oil to grasp well, so that the shredded meat is easier to separate and not clump when it is fried.

Ingredients: 200g pork tenderloin.

Excipients: 100g chili pepper (green, sharp) 40g egg white.

Seasoning: 4 grams of green onions, 15 grams of cooking wine, 4 grams of monosodium glutamate, 10 grams of starch (corn), 5 grams of sesame oil, 3 grams of salt, 50 grams of vegetable oil.

How to fry shredded tenderloin with green pepper:

1.Divide the pork loin into large slices, then cut into shreds of uniform thickness, rinse them in clean water, drain the water, put them in a bowl, add salt and egg whites, scratch the stains, and mix with an appropriate amount of wet starch and starch; Remove the stems of the green peppers, remove the seeds, cut them into shreds, and set aside;

2.Put the wok on the fire, add vegetable oil, boil until three percent hot, put the tenderloin shreds into the pot, use chopsticks to break up, when the pot is about to start, add the shredded pepper, and then pour it into a colander and drain the oil;

3.Leave the bottom oil in the original pot, put in the green onion segments, shredded tenderloin and shredded pepper, add white soup, salt, monosodium glutamate, cooking wine and stir-fry slightly, thicken with wet starch, drizzle with sesame oil, stir-fry evenly, and serve on a plate.