Spicy and salt tenderloin of Shandong cuisine(lu cai zhi jiao yan li ji )

Spicy and salt tenderloin of Shandong cuisine

Introduction:

Production steps:

Step 1: freeze the tenderloin and slice it. Actually, it's not freezing. I bought it the day before yesterday.

Step 2: loosen each piece with the back of the knife and change it into two pieces.

Step 3: stir the fillet, salt, cooking wine, onion, ginger, pepper, a little peanut oil and marinate for 10 minutes.

Step 4: put egg white in the bowl, add appropriate amount of starch to make a paste.

Step 5: put peanut oil in the pot and heat it over low heat.

Step 6: dip the marinated fillet into the paste.

Step 7: Oil 30% heat can be put into a small fire fried.

Step 8: shape the loin and take it out.

Step 9: the big fire will blow up again.

Step 10: take out the oil and dip it in the salt and pepper.

Materials required:

Tenderloin: 200g

Salt and pepper: 1 spoonful (finished product)

Raw soy sauce: 1 teaspoon

Cooking wine: 1 teaspoon

Salt: 1 teaspoon

Pepper: half a teaspoon

Scallion: right amount

Ginger: right amount

Peanut oil: 100g

Note: fried tenderloin can be used whole egg paste, fried tenderloin tastes soft, with protein paste fried tenderloin will be more crisp. Fried twice, the first time is for ripening, the second time is for coloring.

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: other

Chinese PinYin : Lu Cai Zhi Jiao Yan Li Ji