Tomato sirloin(fan qie yao liu )

Tomato waist willow method:

Raw materials for making tomato loin willow:

Pork tenderloin 400g, boiled Yulan 30g, cooked ham 30g, cucumber 30g, 2 eggs, tomato sauce 200g, cooked oil 70g, Vegetable Oil 1kg (actual consumption about 70g), flour 40g, sugar 60g, wet starch 15g, chicken soup 30g, vinegar 15g, cooking wine 20g, MSG less.

Processing steps of tomato loin willow:

1. Cut pork tenderloin into four sections horizontally. The front of each section is cut with inclined knife edge. The distance between the incisions is about 0.5cm, and the depth is half of the thickness of the meat. The back is cut with straight knife edge, and the distance is the same as the front. Then coat it with flour.

2. Dice cucumber, cornflake and ham. Add chicken soup, cooking wine, vinegar, sugar, salt, monosodium glutamate, wet starch and water into the tomato sauce to make a sauce.

3. Put the eggs into the frying spoon and simmer until it smokes. Deep fry the tenderloin for about 3 minutes. Take it out and cut it into pieces. Put it on the plate neatly.

4. Heat the frying spoon on the high heat, pour in the cooked oil, heat it, add cucumber, slices of Magnolia, diced ham, stir fry a few times, pour in the sauce, wait for it to be cooked, then pour it on the tenderloin slices on the plate.

The characteristics of tomato waist willow are as follows

The juice is red, and Xiaoding is colorful. It's very beautiful, soft and tender, and tastes sweet and sour.

Tomato sirloin

Tomato loin willow is a famous traditional dish in Beijing. This dish juice is red, Xiaoding colorful, very beautiful, soft and tender meat, sweet and sour taste, unique style.

It's a delicious food made of pork loin, boiled Magnolia slices, cucumber, cooked ham, etc.

Practice 1

Food ingredients

Net pork loin (i.e. waist willow) 400g, Shuifa yulanpian 30g, cucumber 30g, cooked ham (or barbecued pork) 30g, tomato sauce, flour, eggs, wet starch, chicken soup, sugar, vinegar, Shaojiu, refined salt, monosodium glutamate, cooked lard, peanut oil. Food practice

1. Cut the pork tenderloin into two sections horizontally. Cut the front side of each section into oblique knife and the back side into straight knife. After cutting, dip in a layer of flour.

2. Dice the slices of Magnolia, cucumber and ham, put the tomato sauce into a bowl, add chicken soup, sugar, Shaoxing wine, vinegar, monosodium glutamate, refined salt, wet starch and water to make the sauce, knock the eggs into a bowl, mix well, and add the tenderloin dipped in flour.

3. Put the peanut oil in the frying pan and put it on the low heat until it is about to smoke. Deep fry the tenderloin with egg liquid in the oil (about 3 minutes). Remove the oil and cut it into 0.33 cm thick slices. Place them on the plate one by one.

4. Heat the frying pan over a high heat, add the cooked lard, heat the oil, add diced cucumber, diced Magnolia and diced ham, stir fry a few times, pour in the sauce, and then pour it on the fillet.

Food features

The sauce is red, and Xiaoding is colorful. It's very beautiful and eye-catching. The meat is soft and tender, and tastes sour and sweet.

Practice 2

Food ingredients

Pork tenderloin, 200g cucumber, 12.5g

12.5g egg 1

Wet starch... 7.5G flour... 20g

Chicken soup..... 15g Shaojiu..... 10g

Sugar..... 35g refined salt..... 1.5g

Vinegar..... 75g MSG..... 1g

Cooked ham... 12.5g cooked lard... 35g

Pancake sauce... 100g peanut oil... 500g

Food practice

1. Cut pork tenderloin into two sections horizontally. The front side of each section is cut into oblique knife. The distance between the knife edges is 0.5cm, and the depth is 1 / 2 of the thickness of the meat. The back side is cut into straight knife, and the distance and depth are the same as the front side. After cutting, dip in a layer of flour.

2. Wash the cucumber, cut it into 0.33cm cubes with the slices of Magnolia and ham. Add chicken soup, sugar, Shaoxing wine, vinegar, monosodium glutamate, refined salt, wet starch and 10 grams of water to make sauce.

3. Mix the eggs in a bowl and put in the tenderloin. Put the peanut oil in the frying pan and put it on the low heat until it is about to smoke. Deep fry the tenderloin with egg liquid in the oil for about 3 minutes. Take out the soup oil and cut it into 0.33 cm pieces. Place one piece on the plate.

4. Heat the frying pan over a high heat, add cooked lard, heat the oil, add diced cucumber, diced Magnolia and diced ham, stir fry a few times, pour in the sauce, and then pour it on the fillet.

Key technology

1. The front edge is 45 degrees to the meat grain, and the back edge is right angle to the meat grain.

2. When cooking dishes, use sauce to thicken, move quickly and grasp the time of spoon accurately. Because the amount of raw materials and the size of the fire, the speed of the spoon, a great impact on the quality of dishes. If the fire is small, there are too many ingredients or the spoon comes out too early, the flavor of the seasoning can not be fully changed physically and chemically, the aroma of the compound flavor is insufficient, and the starch can not be completely gelatinized, so the sauce will appear dark, and the sauce will be weak but not bright. It has a lot of oil bubbles and a taste of cornmeal. If the spoon comes out too late, it will lose the crisp, tender and soft characteristics of the dishes.

Flavor characteristics

1. It is said that the "tomato waist willow" dish was originally set up in run Ming Lou restaurant in Dong'an Market in Beijing. It was created in the 1940s according to the instruction of a diner. Later, it became famous in Beijing, and various restaurants imitated it one after another.

2. "Waist willow" is the tenderest lean meat of pig. Because it is located in the waist, flat and slender, willow leaf shape, commonly known as waist willow.

3. The meat is soft and tender with sweet and sour taste, red sauce and bright color.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Fan Qie Yao Liu