It seems that this dish has been popular in restaurants for decades It can be said that it is quite classic When I was a child, I went to the restaurant for a while Soft fried tenderloin must be a must-order Dipped in pretzels and salt felt more delicious than snacks Crispy shell Tender tenderloin that is called a beautiful old man who loves adults and children can't let go of bad teeth There is no problem in eating it today, I hope you can like it
By Zang Wei_2m02
<h2>Royalties</h2>
Tenderloin 300-400 g
1 egg
1 tablespoon salt
Cornstarch 100g
Flour 150 g
1 tablespoon of baking soda
1 slice of ginger
<h2>Practice steps</h2>
1: Prepare a piece of 300-400 grams of tenderloin
2: Cut into thicker slices
3, and then cut into strips, eat at home, a little thicker, eat more enjoyable, probably the thickness of the fingers
4: Put the cut meat in a large basin and set aside
5: Peel and cut the ginger slices into strips, cut the green onion into strips, put them in a small bowl and add water, squeeze the green onion and ginger out of the juice to make the green onion and ginger water and set aside
6: Add 1 tablespoon of salt
7: Add 1 tbsp cooking wine
8: Sprinkle a little white pepper
9, grasp and mix evenly, grab a few times
10, like me, a little bit of add onion and ginger water 2-3 times poured into the meat, then pour the water into the meat and then pour in the scratch so that you can go fishy, you can also add flavor, you can also make the meat tender
11, after grasping the meat after the bottom of the basin is no water Ha
12: Prepare a slightly larger bowl, first add a small bowl of flour, and then add 1/3 less corn starch than flour
13, a little baking soda Eat baking soda
14, solemnly show off your talents, beat eggs with one hand Haha
15: Add a little water first
16, stir and stir, and then add a little water to continue to stir In short, the water must be slowly added a little bit
17, finally stir into a paste with chopsticks can be pulled up like this
18. Pour all the meat into the paste
19, stir the meat and paste evenly so that the two hug each other tightly
20, this is it
21, pour oil into the pot, wider, heat up, use chopsticks to see the bubbling bubbles, turn to medium heat, you can fry meat
22, first into one float up and then down the second medium or medium heat slowly fried Do not worry
23, the meat is about 2-3 batches of frying 10 pieces of meat per pot during the process of frying gently turning it over to make it heat evenly
24, each batch is fried until each side is golden brown, then fish out the oil control until all the frying is completed, turn the heat to raise the oil temperature and prepare for secondary re-frying
25, how to judge whether the oil temperature is high enough is to use the palm of your hand close to the position of 10-15cm of the pan, feel a little roasted hand, you can go down into the tenderloin that has just been fried, do the second re-frying, and then there may be a pull together and it will be separated
26, when the re-frying is also necessary to turn over a few times, fry evenly, the color is more golden, and then fish out and knock out a hard feeling to turn off the fire for 30-40 seconds
27. After turning off the heat, all the oil control can be fished out and ready to be plated
28, after controlling the oil, you can plate ready to dip pepper salt is a must, you can have hot sauce, ketchup, salad dressing, mayonnaise mustard, in short, you can dip anything you like
29. Thank you for seeing here Thank you for your attention and support I will reply to you at the first time for every comment I wish you a good appetite and good health and happiness!
30, crispy outside and tender inside fragrant big snacks on the table
<h2>Tips</h2>
When frying, be careful not to burn until after the pan is not urgent, just after the frying, the temperature is very high, avoid scalding to Ha
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
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