Hello everyone, I am the first gourmet Ah Fei, every day there are several dishes to share with you, pay attention to take you to appreciate the taste of the tongue of the world.
Today to share with you a sweet and sour tenderloin has the same "spicy tenderloin", there are friends who like to eat sweet and sour tenderloin, at home try to make a spicy tenderloin, spicy and delicious, the outside is tender.
Ingredients: Tenderloin
Accessories: millet pepper, line pepper, starch, egg
Seasoning: salt, pepper, sugar, cooking wine, soy sauce, oyster sauce, chicken meal, steamed fish tempeh
【Spicy tenderloin】——Tender on the outside
1. Let's start preparing the ingredients
Prepare a piece of tenderloin to remove the white fascia, first cut into thick slices, then cut into 1 cm wide strips of meat, cut well, put in water to wash, squeeze dry and put into the basin.
2. Marinate the tenderloin below
Add 2 grams of salt, 1 gram of pepper, a little sugar to freshen, then pour in the right amount of cooking wine to remove fishy, 5 grams of light soy sauce, 5 grams of oyster sauce stir well in one direction, beat the gum of the meat strips and marinate for 10 minutes.
3. Start preparing the excipients below
Prepare a few millet peppers, remove the stems, and break through the middle and cut into segments.
Prepare a few lines of peppers, also broken and cut into segments, put together mainly for color matching.
4. Start mixing a sauce below
Add 2 grams of chicken powder, 2 grams of sugar, 5 grams of oyster sauce to the bowl, steamed fish sauce 10 grams, then pour in the appropriate amount of cooking wine, add some water, add a spoonful of starch, stir until the seasonings are all melted.
5. Fry the tenderloin below
Once the meat strips are marinated, beat half the egg whites into them and grasp them well with your hands.
In the remaining half of the egg, grab a small handful of starch, add water in parts, and mix into a running batter that can be drawn.
Then pour the meat strips into the batter and mix well, let the batter evenly wrap on the meat strips, so that the frying is more crispy, and then pour a little vegetable oil to grasp it well, you can start frying, vegetable oil can prevent the meat strips from sticking after the pan.
Burn oil in the pot, the oil temperature is 50% hot, put the chopsticks into the oil pan, can quickly bubble the oil temperature can be, use the chopsticks to put the meat strips into the pot in turn with low heat and slow fry, the meat strips are fried into a golden brown, all floating on the oil surface when fished out to control the oil.
Then heat the oil to 60%, pour in the meat strips and fry them again, about 30 seconds, the meat strips are crispy and charred, and then fished out and set aside.
6. Start cooking below
Leave the bottom oil in the pot, add green and red peppers and sauté for a while, fry out the spicy flavor, pour in the fried meat strips, and then pour the prepared sauce on the meat strips to quickly stir-fry, let the sauce evenly wrap on the meat strips, and then pour a little bright oil to brighten the color, casually stir-fry a few times to get out of the pot and plate
Well, a spicy tender tenderloin on the outside is ready.
Technical highlights:
1. Tenderloin must be re-fried twice, and the taste can be tender on the outside and tender on the inside.
2. The fried tenderloin must be fried quickly and quickly out of the pan, and it is easy to return to softness after a long time.
Pay attention to Ah Fei, there are simple and practical dishes for your reference every day