Soft-Fried Pork Tenderloin(ruan zha li ji )

Soft-Fried Pork Tenderloin

Introduction:

"Soft fried sirloin is a famous dish of Han nationality in Beijing. It belongs to Beijing cuisine and tastes delicious. The main ingredients are pork tenderloin and eggs, and the main cooking technology is frying. It can be served as food, wine and delicacy. It's a good dish for all ages. "

Production steps:

Step 1: the soft fried loin itself is made of pork loin, but it can also be made of chicken breast. Cats need to lose weight. Chicken breast is low-fat, so they can eat more. Hehe, first, make the chicken breast well in advance and wash it clean!

Step 2: remove the fascia on the chicken breast. It's not delicious if you don't remove the fascia. If the chicken breast is very thick, open it with a blade in the middle!

Step 3: cut the chicken breast into 1cm square strips. You can choose the length of the strips as you like!

Step 4: after the meat is cut, soak it in water for a while, remove it, squeeze out the water, and marinate it with salt, chicken essence and pepper for 15 minutes!

Step 5: when we pickle the meat sticks, we make the batter. Maomao mixes the batter with starch and flour, and the ratio is 2:1. That is to say, we use about 100 grams of starch and 50 grams of flour!

Step 6: after mixing, add about 5g baking powder and mix all the powders well!

Step 7: add an egg white in the powder material, stir it gently, and then add an appropriate amount of water to make a batter!

Step 8: the batter can't be too thin, or the meat can't be pasted on it, so you should master the water quantity here. You can put it bit by bit and mix it well. If you think it's not enough, you can put it bit by bit and mix it until the batter is thin and thick. Just mix it into a batter similar to the picture!

Step 9: at this time, the meat is almost cured. Put the cured meat into the batter and stir it!

Step 10: mix well and add a little cooking oil to prevent adhesion.

Step 11: make oil pan, about 50% heat can be put into the dip in the pulp of the meat, here to use small fire low-temperature frying, the fire is too big to do out may be paste, the inside is not cooked, it is not delicious, so to slow fried small fire!

Step 12: watch the shell turn yellow and hard, then you can take it out for temporary use!

Step 13: after frying all the meat, burn the oil to 70% heat again, pour the prepared meat sticks back into the pot and fry again, that is, fry them together once more!

Step 14: this time, it needs to be deep fried in a big fire. After a few seconds, the shell becomes brittle, and the dish can be fished out!

Step 15: to eat soft fried sirloin, of course, you have to eat it with pepper and salt. It's delicious. In fact, it's good to dip it in tomato sauce. It's really scorched outside and tender inside. It's delicious, ha ha!

Materials required:

Chicken breast: 500g

Egg white: 1

Flour: 50g

Starch: 100g

Salt: a little

Chicken essence: a little

Pepper: a little

Baking powder: a little

Note: 1 soft fried sirloin is originally made with pork tenderloin, but cats want to lose weight, so they choose the relatively low-fat chicken breast to do, afraid of fat relatives can also do so, of course, like to do the original friends, the chicken breast can be replaced by pork tenderloin, the practice is the same! 2 to choose chicken breast, the fascia of chicken breast must be removed, or the taste will be bad! Try to cut the length and thickness of the meat evenly! 4. Marinate the meat sticks in advance before use to make them taste better! 5. Don't paste too thin, too thin meat should not be pasted on it! Add edible oil to the meat sticks to prevent adhesion! 7 small fire fried system, so that the meat can be cooked inside, the outside will not look bad! 8 to fry Oh, so that the meat is not afraid of charred inside tender ~ ha ha!

Production difficulty: Advanced

Technology: deep fried

Production time: several hours

Taste: Original

Chinese PinYin : Ruan Zha Li Ji