Chinese Food
Deep fried tenderloin
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Fried tenderloin. It's the favorite food of many students. When we were in college, we always ordered it when our friends had a dinner together. The girl who liked to eat sour and sweet food chose sweet and sour tenderloin. A good student's day. To the youth that is about to die
Cooking ingredients
Cooking Steps
Step1:Change the ridge into a blade. Grab a little starch and taste fresh. A little salt and monosodium glutamate taste good. Put them in the refrigerator for about 20 minutes. Note: when changing the knife, it should be perpendicular to the texture of the meat.
Step2:Use starch and water to make the paste. Thicken it. Otherwise, the meat will not hang on the paste. This is the key point. Put in a little meat. Hang the paste evenly.
Step3:This is the sliced meat in the batter
Step4:Hot pot. Add oil. Drop a drop of batter. When there are bubbles around the batter and it floats quickly, the oil temperature is just right at this time. Put the batter into the meat strips and fry them on medium heat.
Step5:It's golden on one side. Turn it over. Then you'll find that the meat is smaller. You can continue to put the tenderloin in the empty place.
Step6:It's out of the pot. Because the oil temperature is not high, the fried sirloin tastes crispy and tender. In the process of frying, the oil temperature should not be too high, or the skin will be easy to paste, which will affect the color and taste.
Step7:Let's write a featur
Step8:It's crispy outside and tender inside. It's delicious with salt and pepper.
Step9:Pepper and salt can be made at home. Method - mix pepper and salt 7-3 into a clean hot pot. Bake in a small fire. Wait for pepper to start jumping up in the pot. Pour pepper and salt into garlic. Mash into powder to make pepper and salt.
Cooking tips:Sirloin should taste fresh and tender. First of all, it should be evenly grasped with starch. It's OK to use egg white. Put it in the refrigerator and let it stand for a while. It's easy to taste. The paste must be evenly hung. It is better to stick the starch paste on the body of the meat and do not connect when it drips. Otherwise, it is easy to drop the paste when it is fried in the pot. Once the paste is dropped, it is easy to stick to the pot. The heat insulation buffer of the meat without paste is easy to be fried and affect the taste. There are skills in making delicious dishes.
