Tomato tenderloin soup

Tomato beef brisket is one of the home-cooked dishes, and many people can make authentic tomato beef brisket. In fact, tomatoes can be paired with many kinds of meat, such as stewed beef with tomatoes, stewed beef tenderloin with tomatoes, stewed ribs with tomatoes and potatoes, tomato tenderloin, etc. They all taste very good together. This article introduces a recipe for tomato and pork tenderloin. If you want to study cooking, you can take a look and learn together.

Tomato tenderloin

Material:

2 tomatoes (3 small ones), 200 grams of pork tenderloin (beef or lamb is also OK), some celery, half a zucchini (or other vegetables suitable for stewing), 1 small piece of ginger, 3 cloves of garlic

2 spoons of starch, some salt, 1 spoon of tomato sauce, a little white pepper, a little black pepper (optional), salad oil

practice:

1. Peel the tomatoes and cut into small pieces, wash the celery and cut into small sections (leaves are optional), wash and slice the zucchini, and mince the ginger and garlic.

2. Cut the tenderloin into thin slices, mix with starch and white pepper powder and add appropriate amount of water and marinate for a while

3. Heat the pan, add appropriate amount of oil, add ginger and garlic, sauté until fragrant, add tomato cubes and fry until soft, then add tomato sauce

4. Add appropriate amount of water (enough to cover the tomatoes, bone broth or chicken broth is better), bring to a boil, turn to low heat, cover and simmer until the tomatoes are soft.

5. Add celery and zucchini slices and cook over high heat for a while.

6. Add the tenderloin slices and stir until they change color. Season with salt and crushed black pepper.

Method 2

200g pork tenderloin 2 tablespoons tomato sauce

1/2 bowl of dry starch 1 tablespoon of white vinegar

3 tablespoons sugar, some green onions

Some ginger and some cooking wine

Salt to taste Salad oil to taste

Tomato tenderloin recipe

1.1 Cut the tenderloin into 3 mm thick slices, and then use the spine of the knife to gently smash each slice horizontally and vertically, so that the meat is softer.

2 2. Then put it in a bowl, add salt and cooking wine and marinate for 10 minutes

3.3 Add a little water to the dry starch and mix it with your hands. Because there is little water, the starch will feel very resistant. Stir the starch paste with your hands. Add a small spoonful of cooking oil to make the fried skin crispier and smoother.

4 Pour the starch paste into the meat slices and gently mix them to make the meat slices evenly covered with starch paste. You can see obvious starch paste when you pick up the meat slices. If there is no starch paste on them, it means that the starch paste is too thin. You can add some dry starch and mix them evenly.

5 Pour oil into the pot and heat it over high heat until it is 50% to 60% hot (there will be dense bubbles when the meat slices are put in), spread out the meat slices one by one and fry them until the outside is slightly hard and slightly discolored, then remove them and use a hand spoon to break off the sticky parts

6. Heat the oil in the pan to 70% to 80% hot, that is, when you can hear no more crackling sound (water will be released from the meat slices during the first frying) and there is a slight smoke on the oil surface (the pot-fried pork must be re-fried to be crispy on the outside and tender on the inside), pour all the fried meat slices into the pan and fry until they are colored, then remove from the pan.

7Put tomato sauce, sugar, vinegar, a little salt and a spoonful of water into a bowl and mix well to make tomato juice.

8Put a little oil in the wok, then add the scallion and ginger and fry until fragrant

9 Then add the tomato sauce and fry it over low heat until the aroma and color come out.

10 Pour the fried tenderloin in and stir-fry quickly until it is covered with sauce. Turn off the heat immediately and sprinkle coriander on the plate.