Why do you choose tenderloin when making shredded pork with green peppers? Does tenderloin taste goo

Why do you choose tenderloin to make stir-fried meat with green peppers, and the taste of the tenderloin is good**? Lean pork, peppercorns; Lean pork: The lean pork of stir-fried green pepper and stir-fried meat generally chooses "pork tenderloin", because the tenderloin material is sticky, soft and glutinous and plastic.

On the other hand, pork tenderloin has a compact structure, no excess muscle fascia, and the process of cutting into shreds is relatively simple, convenient and fast. Chaotian pepper: The selection criterion for buying chili peppers is "fresh and tender and thin skin", fresh Chaotian pepper has high moisture content, more fragrant taste, softer taste with thin skin, and the whole cooking process is easier and more sound.

Before frying the meat with green peppers, the most important thing is the marinating of the meat slices, and the success or failure of the marinating directly affects the taste and aroma of the meat slices after the fried chicken shreds.

Marinate the meat slices: cut the meat slices into a raw bowl, add rice wine and mix evenly, add 1 teaspoon of delicious fresh soy sauce to mix evenly, and finally pour in 1 teaspoon of dry starch, grasp and mix evenly, and marinate for 10 minutes. (Cooking wine removes the smell, delicious fresh soy sauce enhances the flavor, and dry starch locks in moisture when stir-frying).

The key to marinating the meat slices is to "grab and mix abundantly", so that the condiment sticks evenly to the surface of the meat slices.

Shoot and stir-fry: Put 2 tablespoons of vegetable oil in the pot, put the green onion and ginger in the pot at a temperature of 6 hot, put in the meat slices to quickly slip and cook, put a small spoon of bean paste to fry the oil and spicy seeds after the meat slices are all faded, put in the cut green pepper shreds, and fry until the condiment salt and chicken essence can be out of the pot. Do not have water in the stainless steel pot; The pot is boiled first, and a little oil is put in the pan first; After moistening the pan, in the normal stir-fry the oil.

The temperature should not be too low. Pour in the slices of meat and stir-fry quickly (this method is also suitable for cooking small fresh meat in other dishes).

Before the meat slices of stir-fried meat with green peppers are put into the pot, the temperature is higher, how to quickly make the meat slices sound, and then lock the moisture in the internal structure. The slices of meat are only tender when eaten. Chaotian pepper needs to be fried quickly after the pot, and the action should be fast, the reason is that Chaotian pepper has a lot of moisture content, and after being heated for a long time, the water in Chaotian pepper will leak, and Chaotian pepper will also become soft, hurting the taste.

The most important thing about shredded green pepper meat is the selection of materials, you must choose the tenderloin, because the shredded meat made of the tenderloin is particularly soft, and the taste is also good, when cutting the shredded meat, you can freeze the meat first.

Tenderloin is the more tender meat on the pig, and it tastes smooth; The tenderloin has a very good texture and a smooth and tender feeling.

Because the tenderloin tastes very good, the tenderloin is particularly elastic to eat, and the tenderloin can absorb the spicy taste of green peppers.

It is because the tenderloin has a better taste, and there is no very strong fishy smell, so it will not cause a cross-flavor, so it is very delicious.

Why do you choose tenderloin for shredded green pepper meat, the taste of tenderloin is good**? Lean pork, chili peppers; Lean pork: The lean pork of fried green peppers and stir-fried meat generally chooses "pork loin", mainly because the tenderloin has a strong texture and a soft and malleable taste.

On the other hand, the loin has a simple structure, there is no excess myofascia, and the process of shredding is very simple and convenient. Chili peppers: The selection criteria for buying chili peppers are "tender and thin skin", fresh chili peppers have high water content, more aromatic taste, softer taste of thin skin, and the whole cooking process is easier to perfect.

Before frying the pork with green peppers, the most important thing is the pickling of the meat slices, and the success or failure of the pickling is directly related to the taste and aroma of the meat slices after the fried chicken shreds.

Marinating of meat slices: After cutting the meat slices, put them in a raw food bowl, add cooking wine and mix evenly, add 1 teaspoon of light soy sauce and mix evenly again, and finally add 1 teaspoon of dry starch, grasp and mix evenly, and marinate for 10 minutes. (Cooking wine to remove the smell, light soy sauce to enhance the freshness and flavor, dry starch to lock in moisture when stir-frying).

The key to marinating the slices of meat is to "grab and mix sufficiently", in order to allow the seasoning to adhere evenly to the surface of the slices.

Open the gun and stir-fry: put 2 tablespoons of cooking oil in the pot, put the minced green onion and ginger in the pot at a temperature of 6, put in the meat slices to quickly cook, and then put a small spoon of bean paste to fry the chili oil, put in the cut green pepper shreds, and fry until the seasoning salt and chicken essence can be out of the pot. Do not have water in the wok pan; Bring the pot to a boil first, and put a little oil to moisten the pan first; After moistening the pan, in the normal stir-fry of the oil.

The temperature should not be too low. Pour in the slices of meat and stir-fry quickly. (This method is also applicable to the cooking of small fresh meat in other dishes.)

Before the meat slices of green pepper stir-fry are put into the pot, the temperature is higher, how to quickly make the meat slices perfect, and lock the water in the internal structure. The slices of meat are only tender when eaten. The main reason is that the pepper has a lot of water content, and when it is heated for a long time, the water in the pepper will seep out, and the pepper will become soft, which will harm the taste.

Choose the tenderloin, the tenderloin is pure lean meat, cut into shredded meat and stir-fried with a very good taste. If you don't have tenderloin, you can also choose other lean meats, but keep in mind that tenderloin is preferred.

Because the tenderloin is very soft and sweet, and it tastes very chewy, the taste lies in the fact that it can make us feel a fishy smell that is not heavy.

Because the shredded green pepper meat made of tenderloin is particularly delicious, particularly tender, there will be no fat, no greasy, and the taste of the tenderloin is particularly tender, particularly delicious, and especially smooth.

You have to coat it in a thick layer of flour first, and be sure to turn it over from time to time when frying, and try to keep it evenly heated to be charred on the outside and tender on the inside.

When we make salt-and-pepper tenderloin, the outer layer of the tenderloin must be coated with a layer of small crispy meat powder, so that the fried salt-and-pepper tenderloin will be crispy on the outside and tender on the inside.

Now adjust the crispy pulp, custard powder 1, fried powder 5, refined flour 5, spontaneous flour 5, adjust the proportion, add water to dilute, add some clear oil, add the tenderloin strips and stir evenly, put oil in the pot and burn it until it is 6 hot, put the tenderloin down and fry it one by one, fry it until the crispy tenderloin is washed, cut it into thin slices of uniform size, then put in salt, pour some cooking wine, that is, rice wine, beat a few eggs, sprinkle in an appropriate amount of water chestnut powder, monosodium glutamate, mix it by hand for a few minutes, and then put it aside to soak it. Note that when boiling the oil pan, the oil temperature should be high first, and the most authentic name for dry fried tenderloin should be soft fried tenderloin, which is different from the current common practice in that the shape of the exterior and the inner taste. The soft-fried tenderloin is white and plump in appearance, and the texture does not have that firmness, so buy fresh tenderloin and cut it into chopstick-thick strips.

Add 1 teaspoon of salt, 2 teaspoons of chicken essence, and an appropriate amount of cooking wine to marinate for about 15 minutes.

Prepare a large bowl, pour in starch and flour, slowly add water and stir, mix the batter into a yogurt shape and slowly slide between your fingers by hand, and finally add a little cooking oil. Add starch and water to make a gouache paste, and stir-fry salt and peppercorn noodles to make pepper and salt for later use. Hang the marinated meat segment with gouache paste, fry it in hot oil for six or seven percent until the skin is slightly hard, and repeat it three times with the shaking method.

<>First of all, let's talk about why you can't hang the pulp, because you can't put too much liquid seasoning, such as cooking wine, soy sauce, etc. If you put too much, it will be too thin, and you will definitely not be able to hang it. Second, the oil temperature should not be too low or too high, if it is fried too low for too long, the meat will be easy to dehydrate and will not be tender, and the dry fried tenderloin is a very homely, but very delicious dish.

Its method is similar to that of crispy meat, which is fried in the pot after hanging batter, and compared with crispy meat, it has lower calories and less fat content. It is more suitable for the elderly and children.

Put an appropriate amount of vegetable oil in the pot, boil until it is 60% hot, dip the loin with egg liquid, then roll on the cornstarch, put it into the pot one by one, fry it until golden brown and take it out, if you want to make it more crispy, then burn the oil until it is 70% hot, quickly re-fry it, and remove it for later use.

There are many difficulties in the production, such as how thick the meat can be chewy and delicious, and how much heat can fry the meat when frying the meat tender.

The main thing is that we will choose some meat, and the requirements for heat are also very important, as well as some ingredient problems.

Put the chopped green onion and ginger slices into the tenderloin, then add cooking wine, pepper powder and a little salt, grasp and mix evenly, marinate for about 15 minutes, put peppercorns and salt in a small pot, fry over low heat until the salt becomes slightly yellow, after the pepper is dry and fragrant, then put in the chili powder and stir-fry evenly, pour the fried pepper and salt on the board, sprinkle some cooked sesame seeds, and then roll it into fine powder with a rolling pin, then put in the remaining cooked sesame seeds and sugar, mix well and set aside, pick out the green onion and ginger slices in the tenderloin, put in the eggs, starch and water, grasp well, and make the tenderloin full of starch paste.

Ingredients for shredded green pepper tenderloin.

Green pepper 3 loins 200 grams of garlic 2 cloves of ginger 1 slice of light soy sauce cooking wine Starch green pepper loin shredded steps.

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Step 1After thawing the tenderloin, cut the meat into strips, add a little cooking wine, light soy sauce and starch to grasp well, marinate for 15 minutesStep 2

Add oil to the wok, low heat, first fry the minced garlic and ginger, keep the heat low, pour in all the shredded meat, slide apart, stir-fry and change color, then put out for later use.

Step 3 Restart the pot, add the base oil, stir-fry the shredded green peppers, and break off.

Step 4: Pour in the shredded pork that has been stir-fried earlier.

Step 5 Stir-fry evenly, after the aroma of green peppers, add light soy sauce, a little cooking wine to taste, stir-fry evenly, add thin salt according to taste before cooking, and adjust the saltiness.

Step 6 Stir-fry the fragrant green pepper tenderloin, go serve the rice, and let's go.

Wash the green peppers and shred them, and shred the prepared tenderloin as well. After the hot oil is put into the pot, first put the shredded meat in, then fry the shredded meat a little bit, and then sink it into the bowl, and then put it down and stir-fry, fry the green shreds, and then add the meat, and then you can add the seasoning salt, chicken essence, light soy sauce, dark soy sauce, and oyster sauce and stir evenly to get out of the pot.

Half a catty of green pepper, half a catty of beef tenderloin, green onions, garlic, baking soda, salt, cooking wine, and monosodium glutamate.

Here's how:

1. After washing the green peppers, remove the pepper seeds inside and cut them into thin strips of appropriate size;

2. Use the beef tenderloin to remove the fascia inside, then cut it into strips and rinse it in water;

3. After draining the cleaned beef tenderloin, put it in a bowl, add soy sauce, baking soda, starch, cooking oil, grab it with your hands, and marinate for about 15 minutes;

4. When marinating the beef tenderloin, chop the green onion and garlic;

5. Heat the oil in the pot, pour the marinated beef tenderloin into the pot and stir-fry, fry until it changes color, and immediately control the oil and put it out;

6. Put a little oil in the pot, put the green onion and garlic into the pot and stir-fry until fragrant, and put the green pepper into the pot and stir-fry quickly;

7. Put the beef tenderloin in the pan and stir-fry slightly;

8. Add salt and monosodium glutamate before cooking.

Precautions: 1. Baking soda is indispensable when marinating beef tenderloin, otherwise the beef tenderloin will become bitter when fried;

2. When you fry beef tenderloin for the first time, you must put more oil, and the stir-fry time should not be too long, otherwise the beef tenderloin will get old when it is fried.

Ingredients: Ingredients.

100 grams of tenderloin.

300 grams of green pepper oil.

Salt to taste, light soy sauce to taste.

Appropriate steps. 1.Lean meat shredded.

2.Shred the green pepper and blanch it with boiling water.

3.Stir-fry shredded pork in a frying pan and add soy sauce to taste.

4.Add the blanched green peppers.

5.Stir-fry well, add salt to taste, and then remove from the pan.

Tip 1: Green peppers taste better when blanched with boiling water.

2. Stir-fry well to taste.

How to make shredded pork with green peppers.

Ingredients: 300g dumpling skin, 300g ground meat, 250g chopped shallots, 2 tsp salt, 1 tsp monosodium glutamate, 1 tsp rice wine, a little sesame oil.

Method 1Wash and drain the shallots, then mince and set aside.

2.Take a large container and put the prepared ingredients, the rest of the ingredients and seasonings together, stir well, and gently beat until sticky into the filling of chopped green onions.

3.Take a piece of dumpling skin, put an appropriate amount of chopped green onion and meat filling in the middle part, fold the upper and lower sides of the skin in half and glue it, and then fold the pattern at the interface in order to make it more sticky.

4.After boiling a pot of water, then put in the wrapped fresh meat and scallion stuffed dumplings, boil and add a glass of water, three times in a row, and remove it.