How to fry tenderloin?

When it comes to fried tenderloin, friends may be a little strange, because many hotels don't have this dish now. Even if you taste it occasionally, you will think it is just sweet and sour tenderloin and pot-stewed meat.

In fact, fried tenderloin is a classic dish of Shandong cuisine. It also belongs to a dish with sweet and sour taste, and it is similar to sweet and sour tenderloin and braised pork in production. However, in details, the taste is still slightly different. Sweet and sour tenderloin and braised pork are big sour and sweet, while fried tenderloin is small sour and sweet, but slightly sour and slightly sweet. Because people nowadays are easy to accept heavy tastes, hotels generally don't make fried tenderloin, but sweet and sour tenderloin and pot-stewed meat are more.

Scraping and frying is a cooking technique, that is, cutting raw materials into pieces or punching them with a flower knife, pickling them, hanging them into paste, soaking them, frying them until they are mature, and finally pouring in decoction to fry them into dishes. Generally, we choose tender ingredients for cooking, such as fish, shrimp, pork and so on. In the initial processing, we should pay attention to the fine knife processing. Raw materials are usually processed into pieces, strips, blocks and other shapes, with the same size and uniform thickness. Generally, it does not need to be matched with other accessories when making. Fried tenderloin is a Beijing-style Shandong dish, which was originally created by Wang Yushan, the chef of Empress Dowager Cixi. It is said that one day Empress Dowager Cixi lost her appetite, and Wang Yushan had a brainwave and made a sweet and sour fillet that Empress Dowager Cixi had never eaten. She used to eat heavy-flavored dishes, and then started eating small sweet and sour dishes. Empress Dowager Cixi instantly felt wonderful and asked the eunuchs around her: What is this dish? The eunuch had never seen this dish before, only vaguely remembered the scene where the chef grabbed the tenderloin with his hand when cooking this dish, and quickly replied: This dish is called "grasping fried tenderloin". Empress Dowager Cixi was very satisfied and rewarded the chef. Then the food was scattered.

Pay attention to the finished fried tenderloin: crispy outside and tender inside, with a little sweet and sour taste, which will not soften in a short time, and will not leave excess soup on the plate after eating. Since you can cook sweet and sour tenderloin and braised pork, you should pay attention to many skills when cooking fried tenderloin, especially the following technical points:

1. Pay attention to the paste-hanging technique: when frying the tenderloin, you must paste it with water starch, and keep scratching it with your hands, so that the operation will not only be even with the paste, but also make every piece of meat hang a layer of paste. After the tenderloin is fried, a hard shell is formed outside the meat, which is beautiful and uniform.

2. Control the oil temperature reasonably: this is the key to the crispness of the finished product. Generally, the tenderloin should be fried twice. Put in the oil temperature of about 60% for the first time, and take out the meat slices after solidification. The second time, the oil temperature needs to be more than 70%, so it can be fried quickly, which can not only force out the excess oil in the paste, but also make the skin crisp.

3. Grasp the proportion of sweet and sour: the proportion of sweet and sour tenderloin is generally 1: 1, and the dosage is relatively large. A sweet and sour tenderloin needs about 50g of white sugar and 50g of vinegar respectively. After heating, some vinegar flavor volatilizes, making it slightly sour. But the sour and sweet taste of fried tenderloin do not press each other. The ratio of sweet and sour is generally 1: 1.5, and the amount of sugar is controlled at about 30 grams, and the vinegar is about 45 grams. Let the vinegar volatilize after heating, and the ratio is similar, so that the taste of the other party is not suppressed, showing a little sour and sweet taste.

As long as we pay attention to the above three technical points, we can make fried tenderloin with little sweet and sour taste.

Finally, the fried pork tenderloin is very simple. I'm used to eating sweet and sour pork tenderloin or pot-wrapped meat, and occasionally eating fried tenderloin with little sour and sweet taste is quite delicious. As long as I follow my operation process and summary skills, my friends will certainly be able to make the same delicious fried tenderloin.