What are the ways to make tenderloin, and what are the ways to make tenderloin

Sweet and sour tenderloin. Ingredients:

250g tenderloin, 1 egg, 1 4 shallots, 2 to 3 tbsp tomato paste, 1 tsp white pepper, 1 tbsp sugar, 1 2 tsp salt, 2 tsp white vinegar, 2 tbsp cooking wine, a pinch of water starch, appropriate amount of flour.

Method: <>

1. The main materials are ready.

2. Loose the tenderloin on both sides with the back of the knife.

3. Cut the tenderloin into strips, beat an egg in the middle, add cooking wine, salt and white pepper.

4. Grasp well and set aside, marinate for 10 to 15 minutes.

5. Wrap the tenderloin in an appropriate amount of flour, shake off the excess flour, and arrange it for later use.

6. Add an appropriate amount of oil to the pot and burn until it is 60% hot and turn to low heat, fry the tenderloin wrapped in a good coat thoroughly, take out the oil and drain the oil in a light yellow color, do not turn off the fire and then burn it until it is 90% hot and fry again in the pot, the fire is slightly increased, and it is fried until it is golden brown and has a crispy hardness.

7. Remove the fried loin and drain it on oiled paper for later use.

8. Then leave a little oil in the pot, add tomato paste, white vinegar, salt, sugar, a little water, and water starch to make a sweet and sour sauce, and then quickly stir-fry the fried loin.

9. Sprinkle a little white sesame seeds out of the pot and enjoy it with shredded green onions.

Tips: 1. Fry at least twice to achieve a crispy taste on the outside and tender on the inside.

2. If the dough is not wrapped well, you can replace the flour with starch for better operation.

How to cook tenderloin?

1.Sweet and sour tenderloin.

Ingredients: tenderloin, tomato paste, starch, eggs, sesame seeds, ginger, salt, pepper.

Preparation: 1Grind the ginger into a puree and squeeze out the juice; Cut the tenderloin into equal-sized cubes, place them underneath with chopsticks, and cut them horizontally and vertically into strips.

2.Cut the shredded tenderloin, marinate with salt, white pepper, egg white, ginger juice for 10 minutes, mix well with dry starch, and put it in a colander. 3.

Dip the colander into eighty percent hot oil, quickly fry and set, take it out, fry it again, and put it on a plate. 4.Add a little sesame seeds to the water starch.

5.Put tomato paste, sugar, and half a bowl of water in a pot, boil together for 1 minute, thicken the sesame water starch, and pour it on top of the immediate meat.

2.Salt-and-pepper tenderloin.

Ingredients: 250 grams of tenderloin, 100 grams of potato starch, green onions, ginger, 1 teaspoon of cooking wine, salt and pepper, 10 grams of Sichuan pepper, 10 grams of salt, sugar, chili powder, 1 tablespoon of sesame seeds.

Preparation: 1Put the peppercorns into the pot and fry over low heat until the salt is slightly yellow, the peppercorns are dry and fragrant, add the chili powder and fry again (you can also put some cumin powder) and turn off the heat.

2.Pour the fried pepper and salt on the cutting board, put some cooked sesame seeds, roll them out with a rolling pin, and then put some cooked sesame seeds and a little sugar and mix well.

3.Cut the tenderloin into large slices thick, gently pat and chop them one by one with the back of a knife, cut them into small strips, put them in a large bowl, put them in a large bowl, put them in green onions, ginger slices, cooking wine and a little salt, grasp them well, and marinate them for a while.

4.Put the dry starch into water and stir it into starch water and let it stand for 10 minutes, let the starch settle, pour off the top layer of water, and grasp it well.

5.Pick out the ginger and green onion segments from the meat strips, add the starch paste and grasp well.

6.Burn the oil until it is 70% hot, put the meat strips into the pan one by one, fry them until they change color slightly, and then pour the meat strips into the fry for half a minute and remove them.

7.Put the fried meat strips into the basin, sprinkle with salt and pepper, hold the edge of the basin with both hands and turn it upside down, and the meat strips can be dipped in salt and pepper.

Fish-flavored shredded pork.

Prepare the following ingredients: 300 grams of pork tenderloin, 80 grams of winter bamboo shoots, 3 black fungus, 1 egg white, 3 grams of salt, 15 grams of soy sauce, 2 slices of ginger, 6 cloves of garlic, 10 grams of cooking wine, 20 grams of rice vinegar, 15 grams of starch, 2 shallots, 10 grams of pickled red pepper, 25 grams of sugar, 50 grams of vegetable oil.

The specific method is as follows: the tenderloin is cut into slices and then stacked neatly to prepare for shredding, if sometimes it can be frozen, and then shredded will be very good cut and will be very neat, cut into shreds and then soaked in water, so that the blood in the shredded meat can be soaked out, change the water several times, the shredded meat will be very white and bleached, after soaking white, put it in the fence to decant, do not need to be too dry, because the shredded meat needs to have water, otherwise it will not be tender when fried, and then add a little salt and cooking wine to marinate, and then put the egg white to grasp evenly, and finally put the dry starch, Then put a little oil to seal, so that the shredded meat will not be depulped, use a good point of pickled red pepper, the color and taste will be different, all the seasonings are ready, soak the red pepper to remove the seeds and chop, the rotten the better, and then cut the rice with green onions, ginger and garlic for later use, cut the winter bamboo shoots and shredded meat, cut the fungus into shreds, blanch the winter bamboo shoots and fungus in boiling water, drain the water and set aside, the most important thing, the flavor juice (10 grams of cooking wine, 20 grams of rice vinegar, 25 grams of sugar, a little salt, 15 grams of soy sauce, 15 grams of starch), remember that the amount of juice is not large, otherwise there will be too much soup stir-fried, The oil is slightly more, when it is hot, the pickled pepper and the shredded meat with the pulp are fried, if it is not good to fry with chopsticks, fry immediately put the green onion, ginger and garlic and fry until fragrant, and then put in the blanched shredded winter bamboo shoots and fungus, and finally pour in the sauce, and fry a few more times!

1. Raw materials:

2,500 grams of pork loin (or beef), 8 eggs.

2. Seasoning: 25 grams of refined salt, 30 grams of monosodium glutamate, 50 grams of chicken essence, 50 grams of cooking wine, 750 grams of corn starch, 50 grams of tender meat powder, 20 grams of chicken powder (20 grams of beef flavor for beef).

Third, the production method. Cut the meat slices into 6 cm, 4 cm in length and width, put in cooking wine, refined salt, monosodium glutamate, chicken essence, sugar, tender meat powder, chicken powder, add corn starch and egg white code flavor for 30 minutes, skewer with bamboo skewers and fry at 150 degrees oil temperature, and then brush with various flavor seasonings.

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

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.

Cut the tenderloin into shreds, heat oil in a wok, add green onions, ginger and garlic, stir-fry the fragrance, then add shredded meat and stir-fry the shredded meat to change color, then add green peppers, continue to stir-fry, add an appropriate amount of salt and soy sauce with green peppers to change color.

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. Marinate the cut tenderloin with an appropriate amount of salt, oil and five-spice powder for about 20mins;

2. Evenly coat the marinated meat strips with flour;

4. Add a little oil to the pot, add the green pepper and stir-fry two or three times when the oil is hot, add the fried meat strips and stir-fry, add some salt and five-spice powder according to personal taste, and smell the taste of green pepper.

2. Peel the potatoes, cut them into strips (slightly wider than the meat slices), boil them for one minute, and then pick them up;

4. Heat two spoons of oil, put in the meat rolls, fry until they change color, and remove from the pan;

5. Leave oil in the pot, make a thick sauce with broth, soy sauce, salt, and chicken essence according to personal preference, and pour it on the meat rolls, and you're done.

Pat 500g tenderloin 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.

2. Grasp well and marinate for 20 minutes.

3. Wrap 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 until it is six minutes hot (about 160 degrees), add the breaded tenderloin, 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 base 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, evenly coat the tomato juice, turn off the heat and serve. Sprinkle with a little cooked white sesame seeds and shredded green onions, and the sweet and sour tenderloin of the tomato sauce version is complete!

How do you make tenderloin the most tender and tasty? What are the ways to make tenderloin? Here's what I've carefully compiled for you about how to make tenderloin, I hope you'll enjoy it!

Ingredients: 180 pork loin, 25g green pepper, 60g tomatoes, 80g mung bean sprouts, appropriate amount of ginger juice, appropriate amount of white pepper, appropriate amount of salt, appropriate amount of eggs, appropriate amount of soy sauce, appropriate amount of starch, appropriate amount of oil, appropriate amount of chicken essence, appropriate amount of thirteen spices.

Production process: 1. Wash the fresh pork loin with cold water and set aside.

2. Prepare the mung bean sprouts, open the eggs, take the egg whites for later use, cut the tomatoes into thin slices, and cut the green peppers into long strips.

3. Cut the cleaned tenderloin into thin shreds, and it is best to cut the children's shoes into uniform size.

4. Put the shredded tenderloin into a bowl, add a spoonful of white pepper, an appropriate amount of salt, an appropriate amount of thirteen spices and two egg whites.

5. Add two to three spoonfuls of starch to a bowl, stir well with chopsticks and marinate for about 20 minutes.

6. Sit on the fire in the wok, pour in the cooking oil, when the oil is heated to 7, put the prepared tenderloin shreds into the pot and scatter them, fry the loin shreds until the shredded meat turns white, and immediately remove and drain the oil for later use.

7. You don't need to remove all the oil from the pot, add the chopped tomato slices, and stir-fry until the sauce comes out.

8. Add the shredded green pepper and mung bean sprouts.

9. At this point, add the shredded tenderloin that has been fried just now. After stir-frying for a while, pour in a little soy sauce and thirteen spices

ginger juice, salt and white pepper

10. Stir-fry evenly to taste, add chicken essence to taste, and the delicious fried tenderloin shreds can be out of the pot!

1. When you are preparing the bean sprouts, you need to pinch off the ends of the mung bean sprouts, and then rinse them clean! If it is effective, it will not only add beauty to the dish, but also enhance the taste.

2. When stir-frying, use hot pan and cold oil to smooth the shredded meat, so as to prevent the fillet from sticking to the pan.

3. After the bean sprouts are put into the pot, they should always be cooked over a strong fire, so that the fried vegetables will not collapse and the soup will not collapse, and the bean sprouts will be crisp and refreshing.

4. In the process of cooking fried tenderloin, we can also put a few drops of vinegar into it, which can play a role in improving freshness, after high temperature, the vinegar will evaporate, and leave a unique umami to our dishes, and the taste will be more delicious!

5. In the process of marinating the tenderloin, we can also add a little cooking oil to it, which can avoid the tenderloin from sticking to the pan during the frying process.

Stir-fried tenderloin shreds, also known as sliding fried loin shreds, belong to a famous dish in Shandong cuisine, is a seemingly simple but very test of the chef's skills of a famous dish, requiring the chef in the selection of materials, knife work, and heat are indispensable. The stir-fried shredded tenderloin is crispy and tender, and then garnished with shredded bamboo shoots, and the fresh taste is blended with freshness. This dish is suitable for spring and summer.

When you take a bite, you can feel the meat silky and tender, and the taste is delicious!

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.