This issue of the guide: cooking Chinese New Year's Eve rice is not good at cooking, this traditional dish is the most suitable for you, dry fried tenderloin home-cooked method
It's New Year's Day, are you ready to Chinese New Year's Eve menu, or are you worried about what to cook for Chinese New Year's Eve? For your Chinese New Year's Eve table to add dishes, dry fried tenderloin is a traditional home cooking, the use of pork tenderloin through knife treatment, seasoning marinating, hanging paste fried and other methods of production, the dish color is golden, the skin is crisp, the inner tenderness, the method is simple, the wine is good.
Make Chinese New Year's Eve rice, not good at cooking, this traditional dish is the most suitable for you, dry fried tenderloin method is simple, teach you to hang paste and frying skills, make the dish color golden, the outside is tender, the taste is fragrant, adults and children like to eat, learned, do to the family to eat, serve on the table, guaranteed to be praised, the following share the method of this dish:
【Dry fried tenderloin】Ingredients: 300 grams of pork tenderloin, oil and salt to taste, 1/2 teaspoon ginger powder, 1/2 teaspoon of white pepper powder, 1/2 tablespoon of cooking wine, Mixing ingredients: 2 tablespoons of ordinary flour, 4-5 tablespoons of starch, 1 egg,
Procedure steps:
1. Cut the tenderloin into large pieces half a centimeter thick, and then cut the tenderloin into two centimeters wide strips.
2. Add white pepper, ginger powder, cooking wine, 1 tablespoon of light soy sauce, a little salt, grasp well, scratch until it is sticky, marinate for 10 minutes, so as to remove the fishy smell of the tenderloin.
3. Prepare the ingredients for the paste, the ratio of starch to flour is: 3:1, eggs with one on the line.
4. Put the eggs into a bowl, add the flour and starch and stir well. While stirring, while pouring water in parts, stir well with chopsticks, stir until the batter flows but there is a condensation, add 1 tablespoon of oil, salad oil can also be, stir evenly, add oil in order to increase the brightness and puff pastry of the paste.
5. Use chopsticks to pick up the paste, the paste can hang on the chopsticks, slowly flow down, you can, if diluted, you can add some starch in moderation. And the paste must not be stirred in one direction, so it is easy to force, the paste after the strength is not easy to wrap on the raw materials, the correct approach is: first of all, mix all the powder evenly and then add water, stir and mix well and there is no knot, and then put oil and evenly.
6. Pour the mixed paste into the tenderloin and grasp it evenly so that the paste is evenly wrapped on the tenderloin.
7. Add oil to the pot to heat, heat to 70% heat, if you do not grasp the temperature of the oil, first into a tenderloin, immediately around the tenderloin immediately float dense bubbles, the oil temperature can be, one by one into the tenderloin frying, the tenderloin fried to the shape, the tenderloin fished out, if the amount of oil is not much, the tenderloin is fried in batches, when frying the tenderloin do not pour into the oil pot, then it will be fried into a ball.
8. Raise the oil temperature to 8-9 into the heat, re-fry the tenderloin for half a minute, turn the tenderloin from time to time, make the tenderloin fry the same color, fry the tenderloin until the color is golden, there is a rustling sound when turning, fish out the tenderloin, drain the oil, put it on the plate, and serve with dipped pepper salt or tomato sauce. A plate of crispy and tender dry fried tenderloin is ready.
Tip: Learn this crispy fried paste method, you can make dry fried mushrooms, dry fried striped fish, dry fried yellow croaker can be.
The first time to fry is short, the tenderloin is fried, it needs to be re-fried, and the second time is fried until the outside is crispy and tender, and the color is golden. Serve with dips such as salt and pepper. Eggs are added to the paste to add color to the dish, and oil is added to increase the brightness of the paste and make it more crispy.
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