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Soft fried tenderloin from the Internet search, belongs to Beijing cuisine, is a traditional famous dish, because of its crisp surface, soft and tender meat with pepper and salt dipping, deeply loved by the majority of diners.
There are two main methods of soft fried tenderloin, one is to hang the batter to fry, and the other is to hang the egg foam paste to fry, the former is crispy, the latter fluffy and soft, the general hotel is still based on hanging batter.
Here I will tell you in detail the proportion of batter, as well as the simple method of home-made frying, the overall method is very simple, and the taste is also very authentic.
The specific method is as follows: [There are also tips at the end of the article]
1. Ingredients: tenderloin, egg, starch, flour, green onion and ginger, soy sauce, cooking wine, pepper, pepper, salt
2: Sauté the peppercorns and salt in a dry pan over low heat
3: Sauté until discolored and fragrant
4, put out the crushed, pepper and salt will be ready, this homemade is better than buying ready-made more fragrant and delicious
5: Slice the green onion and ginger, soak in warm water, and use the green onion and ginger water to prepare the meat and batter
6: Cut the tenderloin into thick strips
7: Add 1 spoonful of cooking wine, 1 spoonful of soy sauce, 1 spoonful of pepper, 1 spoonful of salt, 1/2 egg white, appropriate amount of green onion and ginger water and stir well before marinating for 30 minutes
8, batter mixing ratio, starch: flour: water is 4:2:1.5 There are still eggs, add water for onion and ginger water
9, stir into a non-granular batter, can hang the chopsticks to indicate that the adjustment is good
10: Put the marinated meat strips into the batter and mix well so that the meat is evenly wrapped in batter
11, the oil is burned to 50% hot, that is, the chopsticks will bubble, down into the meat strips, change the low heat to slow fry until the shape changes color, change the heat to increase the oil temperature, so that the skin crispy color golden, so that the first small heat and then high heat do not need to be re-fried
12: After frying, put it on the oil absorbent paper to absorb the excess grease
13. The last crispy and tender tender tenderloin is ready
Tips:
First, the meat should be selected with tenderloin, small tenderloin or plum blossom meat, and the meat of these parts is the softest and tenderest.
Second, onion and ginger water is very critical for this dish, when marinating meat, you should add it, and use this water to mix the batter, the taste is more fragrant.
Third, when marinating, it is better to add a little more pepper to the fishy freshness, and add half an egg liquid to play the effect of tender meat.
Fourth, the batter modulation ratio is: starch: flour: water is 4:2:1.5 an egg, after adjusting can hang chopsticks, relatively viscous. This paste is between soft paste and hard paste, and you can adjust your favorite taste by relying on the oil temperature in the later stage, which is suitable for various soft fried dishes.
Fifth, about another kind of egg foam paste, it is to beat the egg liquid to become white and delicate viscous foam and add starch to mix, fry out fluffy and tender, the effect is also good, but personally still prefer this relatively crisp surface of the batter. This depends on personal preference.
Sixth, add this batter, this ratio and ingredients to adjust the batter, after frying out the surface is crisp, the inside is soft, that is, the shell is composed of soft and hard two parts, which is the necessary taste of soft fried tenderloin. If you like the whole crispy, you can pour some oil into the batter, which is another crispy method.
Seven, pour in 400ml of oil, fry in batches, so that the fuel saving, first the oil temperature rises to 50% hot, then low heat slow frying, the surface is set and slightly yellow, change the heat to increase the oil temperature to make the surface crisp, the color is golden. This kind of small fire and then large fire is easier to operate and control than the second re-explosion. Small fire fried meat, high fire fried shell, taste and taste and color are superb.
Eight, the above is a personal summary of the experience, not from the network, if there is something wrong with you are also welcome to correct, thank you.
It is not very simple to see here, and if you have time to make a meal for your family, the family will taste the food they made, and it feels great!
The specific method video has been uploaded, for more information, you can click → [Soft Fried Tenderloin Detailed Method Video]
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