Crispy fried fillet
Introduction:
"Crispy loin, just out of the pot to eat, crispy and delicious, delicate meat, cool after the refrigerator can also be cooked soup."
Production steps:
Step 1: prepare the tenderloin, eggs, flour and starch
Step 2: cut the fillet into thick chopsticks, add salt and cooking wine later
Step 3: beat the eggs into the flour, add proper amount of water to make a paste, and then add the meat sticks
Step 4: mix well
Step 5: add appropriate amount of salt and black pepper and stir well
Step 6: the batter can be evenly twisted on the meat without dripping
Step 7: heat the oil in the pan to 70% heat, put one by one into the meat sticks, do not stir, wait until it is slightly set, then separate the sticks, turn them over and deep fry them in medium heat. The meat is not cooked in high heat, but will dry in low heat
Step 8: deep fry until the meat is golden, remove and control the oil
Step 9: Sprinkle black pepper on the plate, or match with your favorite seasoning. It can also be fried more and put into the refrigerator to make soup
Materials required:
Tenderloin: moderate
Egg: 1
Flour: right amount
Sweet potato starch: right amount
Salt: right amount
Black pepper: right amount
Cooking wine: moderate
Note: batter to chopsticks inserted out, slowly flow down as the standard, too thick to eat up too dry, too thin, loss of water in the meat, chew not rotten
Production difficulty: unknown
Technology: deep fried
Production time: half an hour
Taste: salty and fresh
Chinese PinYin : Su Zha Li Ji
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