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Fried tenderloin

Fried tenderloin is the favorite food of many students. When friends have dinner together in college, girls who like sour and sweet tenderloin choose sweet and sour tenderloin. Beautiful student days, to the youth that is about to pass away…

Food Material List

  • 1 Tenderloin 300g
  • 2 starch Few
  • 3 Salt and monosodium glutamate Few
  • 4 Very delicious Few
  • 5 oil More

Operational steps

  • 1 Ridge into strips, grab a little starch and taste very fresh, a little salt, MSG flavor, into the refrigerator for about 20 minutes. Note that when changing the knife, it should be perpendicular to the meat texture.
    Fried tenderloin
  • 2 Use starch and water to make paste, thicker, or meat can not hang paste, this is the key. Put in a little meat strips and hang the paste evenly.
    Fried tenderloin
  • 3 This is the meat strip with the paste hanging evenly.
    Fried tenderloin
  • 4 Hot pot, oil, drip a drop of paste, see around the paste bubbles and soon float up, when the oil temperature is just right, into the pasted meat strips, fried in medium heat.
    Fried tenderloin
  • 5 On the golden side, turn it over, and you will find that the size of the strips is smaller, so that the empty space can continue to be put into the tenderloin.
    Fried tenderloin
  • 6 Its out of the pot. Because the oil temperature is not high, the fried inner ridge tastes crisp and tender. In the process of frying, the oil temperature should not be too high. Otherwise, the skin will be pasted easily, which will affect the color and taste.
    Fried tenderloin
  • 7 Lets have a close-up.
    Fried tenderloin
  • 8 Its crispy and tender. It tastes great with pepper and salt.
    Fried tenderloin
  • 9 Everyone can make pepper and salt at home, the method: the ratio of pepper and salt 7:3 into a clean hot pot, small fire baking, until pepper starts to jump in the pot, pepper and salt into garlic old, poured into powder is pepper and salt.
    Fried tenderloin

Tips

Ridge to taste fresh and tender, first of all, to grasp with starch, egg white can also be, put in the refrigerator for a while, easy to taste. Hang paste must be uniform, with starch paste dipped in the body, dripping when disconnected is appropriate, otherwise it is easy to go into the pot when fried, once paste is easy to stick to the pot, meat strips without paste heat insulation buffer is easy to be fried old, affecting the taste.

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